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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 05-05-2006, 08:57 PM   #1
Kevin
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Default Weekend cook 5/6,5/7

A whole lotta butts. Got 6 butts to cook for a graduation reception in 2 weeks. Going to cook ahead and vaccu suck / freeze. They won't all fit in the queer at once so I'm planning on doing 4 Saturday and 2 Sunday (they come in 2 packs). If 4 fit. If not I'll put one back in the fridge and do 3 each day. Big Bob Gibson's injection and Jack's Old South rub. Yes captain cryovac, I will try to remember to drain the grease when cooking so much pork.
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Unread 05-05-2006, 09:14 PM   #2
Sledneck
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Is that injection a recipe?
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Unread 05-05-2006, 09:46 PM   #3
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Quote:
Originally Posted by Sledneck
Is that injection a recipe?
Yep. Post 3
http://www.bbq-brethren.com/forum/sh...Big+Bob+Gibson
Or if you've got Mike Mill's book "Peace Love and Barbecue" it's on page 78.
I hit on the combination of this injection and the Jack's Old South rub when I got the rub from chad in one of the trades. We like it a lot. As a side note, I shoot that sucker up till it won't take no more, then take what leaked out and shoot some more
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Unread 05-06-2006, 11:36 AM   #4
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512lbs pork loins and 900 hamburgers for a souixfall canaries and saint paul saints expitdition game tailgate party last night wow was that a long day. this was for 5/5/06
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[B]LANG 84[/B]
[B]STUMPS 223[/B]
[B]STUMPS CLASSIC[/B]
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Unread 05-06-2006, 02:01 PM   #5
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Hey, Ya'll, It's me, the crazyo'.
I have 2 Butts, 2 Salmon Halves, 3 racks O' Baby Backs and 2 large Chucky Roasts on the Ol' Lang right now and the smoke she is a rollin'!!!!!
Guess I am having a PARTY!!!!!!!!!!!!!!!
Hope all of you have a GREAT weekend and a safe one, too.
Smoke On!!!!!!
Crazy Ed
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Unread 05-06-2006, 02:18 PM   #6
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Burgers and dogs for 2,500 tomorrow.
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Unread 05-06-2006, 05:32 PM   #7
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Man I love playing with fire. Started a new job 2 weeks ago and I'm a little stressed about that. First cook since then. Wireless laptop on the patio, sweet blue in the air, a glass of fine Canadian whiskey, SRV on the juke box, 70* and not a cloud in the sky. It doesn't get any better than this. Well maybe it does. Started butts at 2:00 pm. Looks like I have an excuse to stay out here half the night. I'm a happy camper.
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Unread 05-06-2006, 05:37 PM   #8
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So I start a cook and of course it farking RAINS... AGAIN. Anyway, I'm doing two practice pork butts and 12 huge split boobs with a half dozen legs. The yard bird is all about done for dinner but the butts are only at 165. Just wrapped them a few minutes ago.
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Unread 05-06-2006, 06:48 PM   #9
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Veggie burgers in the microwave today.......cookin' a little chicken tomorrow....
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Unread 05-06-2006, 09:11 PM   #10
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Will be shoving beer into the butts of two chickens tomorrow. Also planning on stuffing some japs with an italian sausage/mexican cheese mix. I think I will go by the grocery store in the AM and pick up some bacon to wrap the peppers in. The hard part will be to hide all of this after they are done. My son eats em like they are candy. Wonder where he got that trend from?
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Unread 05-06-2006, 11:14 PM   #11
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Quote:
Originally Posted by icemn62
WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

this explains A LOT!!!
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Unread 05-07-2006, 01:39 AM   #12
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I cooked 5 baby backs in rib racks for 6 hours at 225 without foiling and they were the best I've done so far. The racks were seasoned with Grub Rub and cooked with R.O. lump and pecan wood. I did loosely cover all of them (racks and all) with a single piece of foil after 4 hours. I periodically would lift the foil and spray all of the ribs with apple juice, so they did sorta get steamed somewhat. Very good texture, tenderness, appearance and flavor. It is a lot easier to cook them without foiling.

Most of my prior ribs that I have foiled have turned out to be too tender and were somewhat mushy. The bones would literally fall out of the rack. I know I must have cooked those too long. But, I'm still learnin.....
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Unread 05-07-2006, 06:27 AM   #13
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Quote:
Originally Posted by Dakaty
I did loosely cover all of them (racks and all) with a single piece of foil after 4 hours.
I am going to have to try that. I tried foiling a few times and they ended up a little too cooked so I keep going back to no foil.

In search of the perfect rib......I hope it takes forever.
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Unread 05-07-2006, 12:18 PM   #14
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Quote:
Originally Posted by Solidkick
Veggie burgers in the microwave today.......
That's just wrong, Kick!

Pizza yesterday, Garlic Pork Loin and two fatties today. I'm going to make some smashed taters with roasted garlic and blue cheese and some cole slaw to go with the pork loin.
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Unread 05-07-2006, 01:20 PM   #15
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bbqinNC

I used a large sheet of the wide, heavy duty Reynolds AF and formed a "square lid" that fit loosely over both metal rib racks that held the 5 BBs. The foil held in steam and heat while keeping the ribs from over smoking.

This is the first time I have tried this method and it sure seems to work well. Plus you can re use the AF to wrap the left overs in.

I need to remember to take pictures!!
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