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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 07-26-2011, 09:54 PM   #91
CenTech
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I made this today and it was great. I pulled mine and it was pretty hard to pull. I had to really work with some forks for a good 15 minutes to get it shredded up. I was a little disappointed with it. When I pulled it off after another hour and put it on a bun with some provolone, good Lord it was good. Plenty tender enough and just bursting with great flavor. I may have overdone the black pepper at the beginning because it was too peppery for my wife but I thought it was great. Next time I may use more bell pepper and onion, I used one of each and they had pretty much disintegrated by the time I put it on a roll. Still, outstanding and I'll be keeping an eye out for chuckles on sale to do it again. Going to complete the Irish aspect tomorrow night and put it on a baked potato.
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Unread 07-26-2011, 09:59 PM   #92
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Wow, this made the recipe list....will definitely be trying this one.
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Unread 07-26-2011, 10:21 PM   #93
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Cooked this last week after drooling over it for forever. I suggested it to a fellow brethren so I figured I should follow through on trying it myself also.

I fudged on the recipe but it turned out awesome. Brought it into work the next day and the guys loved it too. Definitely a keeper
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Unread 07-28-2011, 07:11 PM   #94
Michael Cowley
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gonna try this again next week low and slow and taking it to 165 instead of my screw up at 160.. Then I will try and get the cooker up to 350 but if not oh well ill just keep it low and slow till it hits 200
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Unread 08-13-2011, 01:17 PM   #95
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Well I ran across this in the cookbook I put it in after I printed it off. So off to the store for the veggies.
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Unread 08-13-2011, 01:39 PM   #96
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You won't regret it
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Unread 08-13-2011, 02:42 PM   #97
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I personally don't understand how anyone can stand that fake cheese, but everything else looks really great!
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Unread 08-20-2011, 06:36 AM   #98
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Dug this up for some ideas for today's chuckie fest... YUM!
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Unread 08-20-2011, 09:33 AM   #99
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Looks great!! I will have to try this recipe!
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Unread 11-04-2011, 10:32 PM   #100
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I am going to try this for Sunday, how many total hours should I allow for cooking?
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Unread 11-06-2011, 07:38 PM   #101
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Did a couple today, they came out fantastic.

Pulled Beef on Vimeo
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Unread 11-12-2011, 03:04 PM   #102
Mr. Bo
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I finally got around to trying this today. The chuckie just went in the pan with all the goodies at 167 internal. Can't wait till it's ready to eat!
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