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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 05-02-2010, 09:15 PM   #1
HHpepper
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Default Here is what we done this weekend..

Fired the pit up at 8pm thursday and 68 butts later we shut her down at 8am saturday. These were a fundraiser for my wifes church youth group. It went very well. They asked that we only smoke them with no rub or injections.
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Unread 05-02-2010, 09:21 PM   #2
Alan in Ga
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WOW what a load of meat got any finish pics would love to see them WOW
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Unread 05-02-2010, 10:07 PM   #3
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Wow, nice load of meat. Why no rubs?
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Unread 05-02-2010, 10:10 PM   #4
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2nd that no rub?????????
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Unread 05-02-2010, 10:21 PM   #5
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some of the buyers were pretty old and didnt need the extra salt/sugar, some dont like spices, blah blah... I didnt have time to get any finish pics as we had to remove and foil before the pit lost too much heat. It was my first ever cook with that much meat, I may give them a limit next time, I am a little too old to work those hours.
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Unread 05-02-2010, 10:35 PM   #6
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Default Re: Here is what we done this weekend..

That is awesome brother!
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Unread 05-02-2010, 10:55 PM   #7
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first, yer not old. second that gives you major points with the church. but best of all, ya did it for the wife. nuff said.
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Unread 05-02-2010, 11:19 PM   #8
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Looks good to me!! Pure pork flava right there! Did you cook em in two batches?

Bob
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Unread 05-03-2010, 12:27 AM   #9
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Holy smokes! Nice pics. Wheres the bark bark?
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Unread 05-03-2010, 07:02 AM   #10
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This must have been a lotof fun. At least I hope it was.
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Unread 05-03-2010, 07:55 AM   #11
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WOW!!!
That's a big Ph#%*! load!
Impressive!
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Unread 05-03-2010, 08:13 AM   #12
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Yes we had to cook in 2 loads, 36 was all my pit would hold. I know that loading it up like that extended the cook time but I didnt have a choice cause they scheduled the first pickups at 6pm on friday. We had to jockey the meat around a few times to even the cooking. Took a ton of fuel to keep it up to temp with a load like that.
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Unread 05-03-2010, 08:19 AM   #13
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yikes.. where I live that's about $2000. worth of pork.
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Unread 05-03-2010, 08:41 AM   #14
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nice job...
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Unread 05-03-2010, 08:48 AM   #15
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Congrats on a job well done
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