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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 05-17-2010, 05:58 PM   #16
Boshizzle
somebody shut me the fark up.
 
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Popdaddy, Thanks for your input on this. You are right. MM didn't invent it. Sorry, I wasn't real clear in my post. I should have wrote "the recent thread about the hot and fast method taught in Myron Mixon's class."

Madkirk - I went by temp alone. The probe was in the thickest part of the meat.

StallardMark - Yep, Popdaddy rocks!

Mtomto - I cooked it in a UDS.

JD - Sorry, that's correct. I meant Plowboy's Bovine Bold. It's some good stuff that everyone should have handy at all times.

Ok, here is the pron.

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Unread 05-17-2010, 06:24 PM   #17
barbefunkoramaque
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mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Quote:
Originally Posted by Boshizzle View Post
Popdaddy, Thanks for your input on this. You are right. MM didn't invent it. Sorry, I wasn't real clear in my post. I should have wrote "the recent thread about the hot and fast method taught in Myron Mixon's class."

Madkirk - I went by temp alone. The probe was in the thickest part of the meat.

StallardMark - Yep, Popdaddy rocks!

Mtomto - I cooked it in a UDS.

JD - Sorry, that's correct. I meant Plowboy's Bovine Bold. It's some good stuff that everyone should have handy at all times.

Ok, here is the pron.

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Unread 05-17-2010, 07:47 PM   #18
Boshizzle
somebody shut me the fark up.
 
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Thanks, bro. I'll tell you what, take a piece of the point with a lot of bark on it, place it on a piece of white bread with some avocado and you have some of the best eats you will ever enjoy.
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Unread 05-17-2010, 07:57 PM   #19
gtsum
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that plate looks real good...simple and straightforward...I like it!
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