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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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Old 01-25-2018, 11:19 PM   #46
SmittyJonz
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Originally Posted by BeardedBassGuy View Post
.....Sorry Smitty, but the Atkins was lost in the shuffle.
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Old 01-25-2018, 11:21 PM   #47
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So I gotta do a Brisket this weekend it seems.........
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Old 01-26-2018, 06:02 AM   #48
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When is the throwdown over? I’d like to do this but this weekend is a little late notice.
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Old 01-26-2018, 06:11 AM   #49
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When is the throwdown over? I’d like to do this but this weekend is a little late notice.
It sounds more like a bunch of guys cooking briskets than a real TD. Lots of fun! Probably more entertaining too. I don't even know if it has started.

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Old 01-26-2018, 06:13 AM   #50
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Quote:
Originally Posted by BeardedBassGuy View Post
On the smoker. I may or may not have broken my thumb and dropped the brisket on the ground because my smoker was apparently off level and the lid fell. Washed and reseasoned. Sorry Smitty, but the Atkins was lost in the shuffle.
That's a serious party foul right there.
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Old 01-26-2018, 06:14 AM   #51
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When is the throwdown over? I’d like to do this but this weekend is a little late notice.
I was kind of hoping Moose turned it into an actual Throw Down but I guess those Cali boys are too busy with their tri-tips.
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Old 01-26-2018, 06:32 AM   #52
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Quote:
Originally Posted by pjtexas1 View Post
It sounds more like a bunch of guys cooking briskets than a real TD. Lots of fun! Probably more entertaining too. I don't even know if it has started.

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as the rules committee chairman you need to stay on top of that kind of stuff Paul
oh, it's started alright :)
it can run indefinitely, or till the end of February, which ever comes first

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Old 01-26-2018, 09:08 AM   #53
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My entry.
Going to cook Hot n Fast @275-325 with a rub down of olive oil and SuckleBusters 1836 with a little extra garlic and minced onions.
will separate the point for burnt ends

Larry


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Old 01-26-2018, 09:20 AM   #54
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We need a HEB here :(

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Old 01-26-2018, 09:43 AM   #55
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Quote:
Originally Posted by CptKaos View Post
My entry.
Going to cook Hot n Fast @275-325 with a rub down of olive oil and SuckleBusters 1836 with a little extra garlic and minced onions.
will separate the point for burnt ends

Larry


What the fark! I was looking at the optional instructions. It's gotta be a automatic DQ if you marinade it in liquid smoke?
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Old 01-26-2018, 09:46 AM   #56
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Luckily that's only an option :)

Larry
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Old 01-26-2018, 10:32 AM   #57
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Has anyone ever tried the optional cooking instructions? Just curious...
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Old 01-26-2018, 10:38 AM   #58
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Quote:
Originally Posted by Czarbecue View Post
Has anyone ever tried the optional cooking instructions? Just curious...
i am sure somebody has. maybe nobody on here but somebody has to like following directions...
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Old 01-26-2018, 10:41 AM   #59
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You see it on the food channel quite often.
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Old 01-26-2018, 10:45 AM   #60
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Looking at the contestants, we might as well just call it the Texas Brisket Bash.
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