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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-16-2010, 08:18 AM   #31
wildflower
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Be still my heart.
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Unread 04-16-2010, 09:05 AM   #32
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Very nice!!!
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Unread 04-16-2010, 12:18 PM   #33
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nope couldnt smell it over by the 1.00 movies dang!!!
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Unread 04-16-2010, 03:17 PM   #34
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Thanks to all the Brethren who commented.
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Unread 04-16-2010, 04:46 PM   #35
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Very nice. I think I need to go cut up what's left on the brisket I have in the fridge.
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Unread 04-16-2010, 05:42 PM   #36
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Nice to see a work in progress and then the finished result!

Very nice brisky!

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Unread 04-16-2010, 06:02 PM   #37
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I would vote for that in a Throw down or on my plate. on my plate. NOW!
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Unread 04-16-2010, 06:15 PM   #38
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Nicely done John and belated Happy Birthday.

Scott
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Unread 04-16-2010, 06:24 PM   #39
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That is one sweet looking briski...
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Unread 04-16-2010, 10:39 PM   #40
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Beautiful color! Wow
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Unread 04-16-2010, 10:55 PM   #41
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Bravo!
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Unread 04-16-2010, 11:12 PM   #42
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OMG!That looks good
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Unread 04-16-2010, 11:28 PM   #43
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Burnt ends look great. How was the bark after using the crutch?

Doing a briskey tomorrow. Debating the crutch....
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Unread 04-17-2010, 06:14 AM   #44
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Quote:
Originally Posted by bmanMA View Post
Burnt ends look great. How was the bark after using the crutch?

Doing a briskey tomorrow. Debating the crutch....
Personally speaking I like the bark for it's flavor. The burnt ends don't have to be crispy crunchy to taste good to me. Also, the point didn't go into the foil, just the flat did.
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Unread 04-17-2010, 06:53 AM   #45
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Love this pic:

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