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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 07-03-2010, 08:47 PM   #1
fat_bastard
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Default Who else s staying up tonight? (with pron)

So we've got friends coming over tomorrow and just put 2 boneless shoulders from costco on the UDS. After they are done in the morning I'm making some ribs. These are the shoulders just before putting them on the UDS. Who else is spending tonight manning the smoker?



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Unread 07-03-2010, 08:54 PM   #2
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i'll be up brisket is going in at 1-2am.. family just inhaled a load of MOINK balls that i thought was going to be all night snacks.. so be making a few of them too..
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Unread 07-03-2010, 08:57 PM   #3
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Butt just went into the pit. I'll be tending fire too.
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Unread 07-03-2010, 09:00 PM   #4
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I'll be stayin' up late, but have the Guru on the Egg with a couple bone in butts happenin'!

Been putzin' around all afternoon bustin' lump, cleanin' grates and gettin' the cookers ready for a Sunday morning cook (chicken thighs on the drum and lion backs on the Cajun Bandit) Probably going to a local parade and have linner at the outlaws place.
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Unread 07-03-2010, 09:40 PM   #5
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It's only 1045PM, just cracked open a Mike's Hard. 170degrees... maybe 2AM.
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Unread 07-03-2010, 09:42 PM   #6
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A 13 pound packer will be going in the drum around Midnight and hopefully sleep will be my companion till morning. Then most of a whole bone-in pork loin will be spinning in the mini pig pit. Friends and neighbors, and a couple family members, will be joining in the feast. Happy 4th to you all!
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Unread 07-03-2010, 10:01 PM   #7
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Needed some pulled pork for my beans tomorrow and found none in the freezer so I tossed this little 4 pound boneless butt on this morning. Just pulled it off. Now I've got snacks for tonight and pulled pork for the beans tomorrow. Life is good.

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Unread 07-04-2010, 04:39 AM   #8
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Not an all-nighter, but I've been up since 3:30 getting a butt on the drum. Woke up to rain hope it clears for the festivities. Happy 4th everyone.
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Unread 07-04-2010, 04:42 AM   #9
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all nighter here it's 242 here now... man im tired!!! i sure hope this doesnt suck!!!
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Unread 07-04-2010, 06:12 AM   #10
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10 hours in and one shoulder is at ~170 ant the other is still below 160 is that normal?
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Unread 07-04-2010, 06:18 AM   #11
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im at 9 hours same sitch... yeah each hunkomeat is different this slow cookin is an art and i am realizing why. it's no science...not exact every time!
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Unread 07-04-2010, 06:56 AM   #12
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I put 16 pork shoulders on last night at midnight (would have been earlier, but my wife wanted to watch fireworks), so I was up all night. Got about 20 rib tips going on in about a half hour.
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Unread 07-04-2010, 06:59 AM   #13
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I've got 5 briskets and a corned beef in since midnight and I just put 12 racks of ribs on.
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Unread 07-04-2010, 08:05 AM   #14
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i put the brisket in the BYC at 1AM with a hot and loaded firebox. Started at 250 and went to sleep at 2.. slept thru the 2 hour alarm and woke up at 6.. pit temp was 215 and the logs were still burning.. Gotta love those 1/2 inch fireboxes. :). gonna start wrapping everything thats stands still in bacon now.. chicken tenders, and moink balls.

now before someone goes nut because i did not capitalize...Im tryin a differennt moink... I am making them out of filet mignon.. Cubed up a whole filet, gonna hit it with some salt, pepper garlic, cayenne... I'm par cooking the bacon and then wrapping the cubes and cooking hot and fast at 350 or better in the Egg. Its still moink, just not MOINK. :)
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Unread 07-04-2010, 08:33 AM   #15
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Well, the first shoulder just came out of the UDS at just above 200. Took a bit over 12 hours. The other is still in the 170 range.
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