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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-10-2009, 11:11 PM | #31 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Shane SAYS he cooked a good brisket...
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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09-11-2009, 06:29 AM | #32 |
is Blowin Smoke!
Join Date: 07-17-06
Location: Wantagh, NY
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That would be Sayville Andy
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Julie "It is better to have burnt and lost, then never to have barbecued at all" Swamp Pit BBQ KCBS Member KCBS CBJ Charbroil Bandera Charbroil Silver Smoker/Grill Weber Kettle 18 & 26 WSM 18 1/2 Kamado 18" FEC 100 http://www.myspace.com/wannabebbqueen http://www.tripadvisor.com/members/JMBred *the views of the user Skip (The Prince Consort) do not necessarily reflect those of WannaBeBBQueen...lol |
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09-11-2009, 07:19 AM | #33 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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You guys crack me up, ALL of you! Good morning.
I agree with one of the guys earlier who said watch the fire like it's your job and you'll get fired if it varies more than 12 degrees in any direction. We made our first briskets a few weeks back. I used this as an opportunity to get a new team member oriented to it. He was amazed at how quickly the temperature could drop or spike in such a large cooker. He thought it was a "set it and forget it" thing. *WRONG*. I keep it between 240 and 260 on the surface. We do get some sittin' and drankin' time, but to do it right, we never leave it alone, and are constantly facing and watching the temp gauges. Try, try, try again. In the mean time, enjoy the chili!
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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09-11-2009, 07:37 AM | #34 |
is one Smokin' Farker
Join Date: 10-08-08
Location: Brewster, NY
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