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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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Old 07-02-2004, 12:28 PM   #31
BBQchef33
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Cookin the remainders from last week. They been in slow freeze since Monday..... 2 briskets, 3 chickens and a porkloin.... now just gotta get some friends to feed.
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Old 07-02-2004, 12:31 PM   #32
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Quote:
Giant Turds from Hell they would make
Yoda mod.

With the bacon should ground chuck have enough fat to keep it moist?
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Old 07-02-2004, 12:37 PM   #33
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Quote:
Originally Posted by Jorge



With the bacon should ground chuck have enough fat to keep it moist?
I'm hoping it should keep it moist. Thats why I was considering a slice or 2 in the center.

I plan on spraying it too. I spray everything in there at the same time.
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Old 07-03-2004, 08:35 AM   #34
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Round 2 coming up. After Thursday's session I have some excellent butt and briskit to serve up to the OLs family that is coming over later today. I just fired up a chimney full of charcoal and will throw on some chicken parts, a couple of fatties, and some brats. Gonna do up some bacon wrapped scallops on the grill. OL is handling the sides.
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Old 07-03-2004, 08:51 AM   #35
Jorge
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Fire is lit, hopefully I will be soon....
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Old 07-03-2004, 09:10 AM   #36
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Gonna do some short timers today.. couple lamb racks, maybe some small port tenderloins. May throw a pork butt in just to use it. Gonna do the WSM lazy Q today, not in the mood to tend fire and pitbitch is to far away to count on him. Tomorrow will be some chickens, pulled pork, a brisket... and lots of margaritas.
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Old 07-03-2004, 11:51 AM   #37
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My butts are pulled and wrapped back in foil. I just started the fire for my ribs and fatties. This is fun!!!
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Old 07-03-2004, 12:24 PM   #38
parrothead
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Just pulled off the fatties and the brats. I have one sage fatty and one maple fatty. Chicken will be done shortly and I am done cooking again until next Saturday.
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Old 07-03-2004, 01:38 PM   #39
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Quote:
After Thursday's session, I had some excellent butt!! OL is handling the sides.
Well All Right Greg! You Go Boy!
(oops, they may not be a direct quote, Funny how you can twist things around! )
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Old 07-03-2004, 07:49 PM   #40
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Im fixin bb's, a nice big brisket, 3 fatties (Regular, Hot, and Sage), Hot links, brats and meat popsicles
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Old 07-03-2004, 09:32 PM   #41
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Going to a friends house in the country. Taking burgers and hotlinks for their grill. I'm also taking lots of Guinness, because you can never have too much Guinness. haven't BBQ'dmuch this summer. Nobody has been home to 'Q for. Maybe in August we will cook off a few butts and briskets.

I guess we did fix the worst batch of ribs I ever made. Everyone else loved them but me and Calvin (my BBQ buddy) knew the ugly truth.
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Old 07-04-2004, 12:13 AM   #42
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This was the dilemna, 2 yards to mow, an hour behind schedule and friends coming over later....and no 'dera yet. Loaded up the Brinkman and started the 3-2-1. while mowing first yard. Ran over to second yard, fired up a gas grill and some chips in an alum foil bag and started some boneless breasts. Finsihed second yard, packaged everything up and ran back to the casa. Pulled the ribs off for the 2 of 3-2-1 in the oven and loaded the brinkman up with fresh beer in the water pan, a couple of brats in there to, and a beer can chicken - breasts we're warming with the ribs. Since I was behind and the fella's were clamoring for food, didn't get a chance to finsish of the ribs for the last hour, big mistake, meat clung to the bones...see what happens when you cut corners! Final result, ribs were good tasting, but stuck to the bones, the breasts we gobbled up with the ribs. The beer can chicken is so-so, used Boddington's Beer (a pale) b/c they didn't have Shiner in a can, never make that mistake again! Now the brat, that was awesome, finished of on the broiler and, after several full plates, the guys still found room for Brats and spicy mustard, go figure!

The crowd was pleased, and that is all that matters....Gotta work on the ribs, and need a 'dera as well...

Have pics that I'll post soon!

Happy Fourth Fellas!
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Old 07-04-2004, 01:34 AM   #43
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Everybody is going to be eating out of my butt tomorrow.
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Old 07-04-2004, 06:03 AM   #44
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Hauled the Cimarron to the folks earlier in the week. Gathering the rest of my gear including a tarp mod and fixin' to head that way.
Safe, fun and tasty Independence Day to everyone.
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Old 07-04-2004, 08:47 AM   #45
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Quote:
Originally Posted by BBQchef33
Gonna do some short timers today.. couple lamb racks, maybe some small port tenderloins. May throw a pork butt in just to use it. Gonna do the WSM lazy Q today, not in the mood to tend fire and pitbitch is to far away to count on him. Tomorrow will be some chickens, pulled pork, a brisket... and lots of margaritas.

Well. I lied... was preppin the wsm and said.. "Farkit! I Wanna cook!....

Loaded up the chimney, cleaned out the BYC and fired up the big boy. while that was heating, ran round the corner to cosco and got a 10lb Prime rib and hit it real quick with my marinade. (teryiaki, kitchen bouquet, gravy master, pickapeppa and montreal steak seasoning). Into the chef at 250-275... with a few fatties of course.. Jimmy dean hot.. which brings me to another issue to pass on. That comes later... new thread...

Got 8 friends coming today.... chickens, lamb racks, brats & BB ribs... was gonna have a quiet weekend.. but fark that.. i wanna cook!!
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News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
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