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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 07-10-2004, 09:25 AM   #1
parrothead
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Default I'm cookin'

After groggily (is that a word?) waking up and getting the pit fired up and running to temp, I threw on 14 (yes 14) chickens. They have been brining since yesterday.

Doing them for a friend's party. Think i'm gonna find something to throw on the hotspot. I'm hungry.

Anybody else cooking this weekend? Buzz is knee deep in a competition right about now.
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Unread 07-10-2004, 09:29 AM   #2
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lobster tails later
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Unread 07-10-2004, 11:22 AM   #3
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Doing a practice run for a possible upcoming competition. I've never cooked a butt and brisket at the same time. Got a 6 lb butt on the bottom and a 5 lb flat on the top. Temps holding steady at 217* top and 221* bottom. Put them in around 8 this morning. They got their first "juicin'" about 10 am.

This is really a true test of making me finish in the smoker and not in the oven. It should be interesting, it's going to test my patience.
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Unread 07-10-2004, 11:49 AM   #4
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New recipe ribs.

Cornell chicken.

Two cookers and just started the chimneys about 15 minues ago.
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Unread 07-10-2004, 03:09 PM   #5
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Well, I'm two Miller's tall boys and two Mike's Hard Limeades into this cook -- the ribs and chicken are doing fine and I'm getting buzzed!!!

Overall, a pretty good Saturday. :D
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Unread 07-10-2004, 03:38 PM   #6
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Got some brisket going for bribery purposes. Should have known that it would rain a little since I'm actually smoking for altruistic reasons.
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Unread 07-10-2004, 03:49 PM   #7
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3:30 update

Brisket is wrapped and at 179*, pork butt is lagging at 147*. I may not have let it set out long enough before putting in the smoker. Brisket is on the top, butt is on the bottom. I've run the temps up a little now that the brisket is wrapped. At 1 1/2 hours per lb for a 6 lb butt, I figured I'd be done somewhere around 5:00, but it's looking more like 2 hours per lb today. Just the kind of test I needed!
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Unread 07-10-2004, 05:05 PM   #8
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3 french racks of lamb, a pork butt and 5 lbs of wings been going for a while.

damn I'm loving this.... cold drinks,hot fire, warm pit.. good food. What more can i guy ask for on a lazy saturday afternoon?
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Unread 07-10-2004, 05:19 PM   #9
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5:15 Update

the brisket was done at 4:30, now resting in the smoker above the heat shield. This was part of the test today, holding done product above the heat shield in case I got ahead of myself. ;)
the butt is still lagging, but closer, now at 156* looks like it will be done around 8 at this pace. 12 hours for a 6 lb butt, it must have been the low and slow temps for the brisket that kept it behind where I thought it should be.
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Unread 07-10-2004, 07:24 PM   #10
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The ribs came out nicely done but the double rub was a bit chi-chi for my family -- it was good but more something you would expect from a high end steak house that served ribs. Think I'll give the brine a second chance and use one of my usualy rubs next time.

Chicken came out fall-off-the-bone tender and moist with a nice oak smoke finish. Cooked it on the beer can stand with no can in the ECB.

Overall a good experimental cook.

Didn't have to fire up the backhoe :D
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Unread 07-10-2004, 07:40 PM   #11
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Default I'm cookin

I have a 6lb. pork loin roast smoked with hickory and wraped waiting for the sides to be ready.Oops got to make a Bud. run. I understand it's against fire code to "Q" with out a beer in your hand. " I might be a Brethern"







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Unread 07-10-2004, 08:41 PM   #12
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Quote:
Originally Posted by DFLittle
Well, I'm two Miller's tall boys and two Mike's Hard Limeades into this cook -- the ribs and chicken are doing fine and I'm getting buzzed!!!

Overall, a pretty good Saturday. :D
I'm sorry Dave

I wish I saw this sooner.

6oz of Mikes hard lime with 6 oz absolute is awesome

5 of my hard mikes hard will get you to ****sville
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