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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-24-2010, 05:54 PM
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#1 |
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is One Chatty Farker
Join Date: 01-02-10
Location: Massapequa, NY
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Pulled Beef, Phrasty inspired
After I saw Phrasty's post, I just had to try this pulled beef.
About a 4# chuck roast. (thank you Main Street Meats) Rubbed with Willie B's. Cooked on the kettle at 300 Foiled at 175, ran it up to 205. I expected it to take 7 hours but was done in under 6. So I let it rest foiled on a very low heat gasser. Brethren, this was good. Real good. The pictures do not do it justice. IMG00266-20100724-1031.jpg IMG00267-20100724-1503.jpg IMG00268-20100724-1504.jpg Talk about bark! IMG00269-20100724-1737.jpg IMG00270-20100724-1740.jpg IMG00271-20100724-1740.jpg  The wifey was pleased.......
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Don G Part Timer @ The Basic BBQ Team. Member of Mr. Bobo's Traveling All Stars BBQ team Member Purple Pork Masters Team (Team on Vacation) Bubba-Keg [SIZE=3][FONT=Calibri][/FONT][/SIZE] "New" 2000 Traeger BBQ100 KCBS 54236, Certified KCBS judge Certified MOINK Baller Super-Fast, Super-Non Stealthy ORANGE Themapen RIP. Now Yellow. Orange color retired. |
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07-24-2010, 06:12 PM
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#2 |
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Full Fledged Farker
  
Join Date: 10-21-09
Location: Sharpsville,PA
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That looks sweet more pond of it pulled?
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07-24-2010, 09:33 PM
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#3 |
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Full Fledged Farker
Join Date: 05-13-10
Location: O'Fallon, MO
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Speed...nice looking chuckie. Did you put any kind of glaze or mop on the outside to get that fantastic dark color or was that all the result of the rub? More pron please!!
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Big AL SLBS CBJ Compete on (2) 18" WSM Code 3 Spices BBQ Team |
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07-24-2010, 09:43 PM
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#4 |
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somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Nice bark!
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Out. Again. |
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07-24-2010, 11:45 PM
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#5 |
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Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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That looks Great bro.. I'm glad it worked out for you too!
Cheers |
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07-24-2010, 11:50 PM
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#6 |
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is One Chatty Farker
Join Date: 10-21-09
Location: Sierra Vista, Arizona
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worked for me too!!! it was great!!!
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Til next time, chew carefully, and dont let your meat loaf! [URL="https://www.facebook.com/media/set/?set=a.158099507758.118446.578407758&l=bf4c9059c5&type=1"]GRUNTER[/URL] [URL="http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs698.snc4/63846_434071187758_578407758_5224242_7882995_n.jpg"]UG [/URL] [URL="https://www.facebook.com/media/set/?set=a.490010637758.259874.578407758&l=06aa73c27f"]GROGG[/URL] [URL="fromthemouthofkstewart.blogspot.com"]MY BLOG[/URL] [URL="http://www.facebook.com/mmmgto"]Facebookin it![/URL] Avatar created by i really wish i remember, but they got skillZ |
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07-25-2010, 08:44 AM
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#7 | |
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is One Chatty Farker
Join Date: 01-02-10
Location: Massapequa, NY
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Quote:
Yeah, the bark was killer good. No mop or glaze, just the Willie B's rub shown in the first shot. It was the first time I smoked on the Weber and I should have used more wood. But a chuckie should be in everyones rotation. I posted to FB and a friend comented on it. So I brought him over a small bowl full. While I was explaining how it was done, him and his wife devoured the bowl. Thanks for looking.
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Don G Part Timer @ The Basic BBQ Team. Member of Mr. Bobo's Traveling All Stars BBQ team Member Purple Pork Masters Team (Team on Vacation) Bubba-Keg [SIZE=3][FONT=Calibri][/FONT][/SIZE] "New" 2000 Traeger BBQ100 KCBS 54236, Certified KCBS judge Certified MOINK Baller Super-Fast, Super-Non Stealthy ORANGE Themapen RIP. Now Yellow. Orange color retired. |
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