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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 04-26-2013, 01:51 PM   #31
rsj7855
Knows what a fatty is.
 
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17.5# Brisket going on tonight for tomorrow night
2x 9.5# Pork Butts getting placed on there somewhere along the way
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Unread 04-26-2013, 03:59 PM   #32
Lytnin
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Cleaning out my smoker since I didn't do it before I put it away for the winter. Might make a first attempt at some ABTs and MOINKS. Otherwise I will be busy brewing up a Maibock this weekend and prepping stuff for National Homebrew Day (next Saturday May 4).
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Unread 04-26-2013, 04:09 PM   #33
John Bowen
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It is going to storm here all weekend so I plan to run up to Memphis and pick up BBQ supplies.

Might stop by Memphis BBQ Co. on the way back for lunch.
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Unread 04-27-2013, 01:08 AM   #34
tinman
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Hey gang....been away a while. School has been killing me. I am firing up the UDS tomorrow and throwing on three slabs of babybacks, some ABT's, and a fatty.....all of which my inlaws will eat while I study for my neurology mid-term. Been killing me looking out at my lonely UDS this winter while I have been buried in the books.

I am also making a dip that I will post pron and a recipe for that will change your life.
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Frankenweber!
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Unread 04-27-2013, 05:46 AM   #35
tbutts
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Headed to a backyard contest this morning. Pork steaks, ribs, and chicken. Not to mention plenty of frosty beverages.
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Unread 04-27-2013, 06:57 AM   #36
Investlt
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Trying my first brisket. Only an eight pounder.
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Unread 04-27-2013, 07:01 AM   #37
SmokenQ
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Just placed on the breakfast fatty!
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Unread 04-27-2013, 07:14 AM   #38
jamus34
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Turkey Breast, short ribs, some peppers, italian sausage and whatever else I can find to fill the Mountain.
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22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built)

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Unread 04-27-2013, 09:31 AM   #39
Harbormaster
somebody shut me the fark up.
 
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Got a couple of pork butts (rubbed with SM Cherry) on the WSM right now. Cruising along at about 270.

Pulled pork sammies tonight with cole slaw.

Good stuff Maynard.
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My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 5 22.5" Bar-B-Q-Kettles; 1 18.5" Bar-B-Q-Kettle; 3 WGAs (EZ, DE, N); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU).
"For when democracy becomes tyranny, those of us with rifles still get to vote"
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Unread 04-27-2013, 09:54 AM   #40
HankB
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Rubbed 'n rolled ribs.



I'm at my son's place and the only smoker he has is the mini-WSM I made him so I rolled three racks of spares to go on his Performer. I trimmed the racks more or less St. Louis style and the trimmings went on the mini.
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Unread 04-27-2013, 12:12 PM   #41
khs282
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After a long miserable winter and no spring in Minny, its finally 75* outside and the Spareribs are on the UDS. About time!!!
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Unread 04-27-2013, 12:32 PM   #42
CarlWayne
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Smoking a brisket Sunday for motherinlaws birthday.
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My real name is Clint. Weber Kettle 22.5. UDS. Working on another UDS.
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