MMMM.. BRISKET..
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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 02-22-2008, 11:36 AM   #1
JD McGee
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Default Yep...It's Friday Farkers...What's Cookin'?

The usual tonight...Ribeyes Sunday is my maiden voyage on the Big Green Drum... gonna do an "Herb de Provence Turkey" with pecan wood. I was gonna do a jerk rub but changed my mind.
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Old 02-22-2008, 11:38 AM   #2
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Don't forget, meat = Satan today

Its cheese pizza english muffins for us!
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Old 02-22-2008, 11:56 AM   #3
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Another test run on the thighs in about 1 hour. I scored a 21 pound chuck roll, it will go on this afternoon and cook throughout the night. Not sure if I can do one piece or should cut it into two. Currently doing a soak out on 2 store bought corned briskets. They are for Sunday. I don't think the Egg will cool down the entire weekend.
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Old 02-22-2008, 11:58 AM   #4
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Quote:
Originally Posted by thirdeye View Post
Another test run on the thighs in about 1 hour. I scored a 21 pound chuck roll, it will go on this afternoon and cook throughout the night. Not sure if I can do one piece or should cut it into two. Currently doing a soak out on 2 store bought corned briskets. They are for Sunday. I don't think the Egg will cool down the entire weekend.
How'd ya like that cherry on the beef last weekend??
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Old 02-22-2008, 11:59 AM   #5
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Chicken on Saturday on the WSM. Ribs and various collected rib trimmings on Sunday on the Stumper.
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Old 02-22-2008, 12:12 PM   #6
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How'd ya like that cherry on the beef last weekend??
I really liked it. That is what I used on the chicken too. I might stick with it for the chuck (or maybe a mix) but I'll switch to all pecan for the pastrami. Have you tried anything with the mesquite?
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Old 02-22-2008, 12:25 PM   #7
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Cool Butts for Saturday

I have four butts on the WSM> They have been on since 4:30pm yesterday. They are currently at 185, waiting a while longer. They are going to feed the residents at the local Ronald McDonald house as a church project Saturday. The people that run the place said they get alot of afood, but never get real BBQ. My wife said I cook a mean butt, so she volunteered me for a lunch. I figure on pulling 3 of them, should end up with 10-15 pounds, enough for 16-18 people.
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Old 02-22-2008, 12:38 PM   #8
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Grilled Chix Boobs and Portabellas tomorrow.
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Old 02-22-2008, 12:43 PM   #9
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I'm going to Sam's to see what I can find. One of my local stores also had in some whole hams. This will be the first weekend without much rain in a while, so it will be a smoke-a-thon. I'm gonna smoke a whole lot of something, just gotta figure what it's gonna be.
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Old 02-22-2008, 12:45 PM   #10
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If I can get my charcoal basked put together, I'm going to be doing some smoked hot wings and a brisket to break in the new UDS!
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Old 02-22-2008, 12:46 PM   #11
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Quote:
Originally Posted by smokeydog View Post
I have four butts on the WSM> They have been on since 4:30pm yesterday. They are currently at 185, waiting a while longer. They are going to feed the residents at the local Ronald McDonald house as a church project Saturday. The people that run the place said they get alot of afood, but never get real BBQ. My wife said I cook a mean butt, so she volunteered me for a lunch. I figure on pulling 3 of them, should end up with 10-15 pounds, enough for 16-18 people.
Russell, Pensacola,FL
Wow - that is low and slow!
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Old 02-22-2008, 12:58 PM   #12
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Quote:
Originally Posted by thirdeye View Post
I really liked it. That is what I used on the chicken too. I might stick with it for the chuck (or maybe a mix) but I'll switch to all pecan for the pastrami. Have you tried anything with the mesquite?
That's all i've used lately.....Brisket, Chuckies and a couple fattys were awesome with that Mesquite, let me know when you run low!!
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Old 02-22-2008, 01:04 PM   #13
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Quote:
Originally Posted by willkat98 View Post
Don't forget, meat = Satan today

Its cheese pizza english muffins for us!
Ditto, i love those
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Old 02-22-2008, 01:05 PM   #14
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Quote:
Originally Posted by JD McGee View Post
The usual tonight...Ribeyes Sunday is my maiden voyage on the Big Green Drum... gonna do an "Herb de Provence Turkey" with pecan wood. I was gonna do a jerk rub but changed my mind.

make sure you stuff your turkey with some
fresh fruit that will help to keep your bird
moist..
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Old 02-22-2008, 01:30 PM   #15
Nitrofly
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Talking lunchmeat's winter wamer is this weeked..

Oh boy Oh Boy it's finally here..
I have three racks of my new Ah-So
ribs marinating as we speak.. also
have some frozen smoked turkey enchiladas
that I mad a while ago..plus I have some
of my home made Bratwurst will be going
on the smoker. and a couple of fatties,
so the wife can have fattie sausage gravy and
Biscuits..mmmm don't know what gary is cookin'
I wanted to do more PBT's but never found the time
this week..

Man I love BBQ and BBQ people
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