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 Post subject: Yes, it was tasty...
PostPosted: Sun Oct 23, 2011 9:40 pm 
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Location: Pelahatchie, MS
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 Post subject: Re: Yes, it was tasty...
PostPosted: Mon Oct 24, 2011 8:47 pm 
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Location: Great Falls, MT
Any Leftovers? I got beer.

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 Post subject: Re: Yes, it was tasty...
PostPosted: Mon Oct 24, 2011 9:29 pm 
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Joined: Fri Aug 05, 2011 1:27 am
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Location: Bakersfield, Ca
Why did you BBQ that tire that blew....?


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 Post subject: Re: Yes, it was tasty...
PostPosted: Mon Oct 24, 2011 10:56 pm 
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HomeGrown76Luv wrote:
Why did you BBQ that tire that blew....?


You never heard of roasting the tires, you must drive a stocker...

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 Post subject: Re: Yes, it was tasty...
PostPosted: Tue Oct 25, 2011 12:14 am 
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Joined: Fri Aug 05, 2011 1:27 am
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Location: Bakersfield, Ca
Sad to say, you are correct..., went from a 76 1.8 luv, to a 66 3.3 I6 stang, to a 95 5.0 HO Stang, now back down to a 76 1.8 luv... All stock, the idea of buying tires like every other month(cause that's how I would drive if I had anything bigger) didn't appeal to me or my wallet... But to each there own~

That beacon does look mighty tasty~


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 Post subject: Re: Yes, it was tasty...
PostPosted: Thu Nov 24, 2011 7:08 pm 
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Location: Pelahatchie, MS
Thanksgiving action shot...

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 Post subject: Re: Yes, it was tasty...
PostPosted: Fri Nov 25, 2011 4:09 am 
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Location: Vancouver, Washington
leftovers? 8O 8O

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 Post subject: Re: Yes, it was tasty...
PostPosted: Mon Dec 12, 2011 1:15 pm 
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Location: Pelahatchie, MS
Brisket...

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Slab of wild hog ribs...


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Wild hog puny front shoulder...

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Boston butt after being pulled...

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And a fattie. 2lbs of fresh ground pork sausage, flattened, stuffed with red/yellow bell and sweet onion slices sauteed in EVOO and a 4 cheese blend, rolled and chilled, then a bacon weave was applied, then smoked as well...

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 Post subject: Re: Yes, it was tasty...
PostPosted: Mon Dec 12, 2011 5:19 pm 
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Location: Germantown, TN (right next to ElvisTown)
That's real MAN food!

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 Post subject: Re: Yes, it was tasty...
PostPosted: Sun Feb 26, 2012 6:57 pm 
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Up today...

Did a test butt today, made 6 sauces in 3 styles to try out. Personally, I don't think it needed and. Made the jalepeno smoked sausage jambalaya while I was waiting...

Started with this. (Hard to get cheap meat locally)...

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Rubbed and fridged for 48 hours, patted dry, and aded some more rub with some Turbino mixed in it while waiting on the drum to come up to temp...

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Thin blue hickory smoke...

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Foiled @165 with ginger ale. Back on til it probed like butta, 204 in this case...

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Clean bone!

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Pulled and ready...

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And the money shot...

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 Post subject: Re: Yes, it was tasty...
PostPosted: Sun Mar 04, 2012 7:21 pm 
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I was originally planning on a practice brisket, but due to family illness/funerals, I was not able to get to my go to place. So Saturday, the only brisket I could find was a flat @ $4.99lb. So... I found a smallist tri tip to play with. Made a marinade of Balsamic and soy with some peppercorns to overnite it with. Coated it with some Oakridge Santa Maria seasoning (my first time, definitely not the last). My wife and kids don't like red, or much pink, so I was shooting for medium well on the ends, and medium for me in the center, but it came out well all over...



Rubbed and ready...


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After the flip...


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The 10 minute rest...




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The juicy sliced goodness...


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And the money shot. Beefy bean side, home garlic bread, and some local made jalepeno sausage for back up...


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 Post subject: Re: Yes, it was tasty...
PostPosted: Sun Mar 11, 2012 12:29 pm 
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Doing a test run today. My father is retiring @ the end of the month, and my mom wants to work me to death, err... cook for a party. So, I have been experimenting the last few weekends, so I (hopefully) won't fark up the q on party day. Experiment reason is cooking @ a higher temp and foiling. Last brisket this size was a 13 hour schmoke @ low temps, I am experimenting with the hot and fast method this cook. I am always pressed for time, and well, impatient, so I am going to try this,as the net reviews are looking good to me...

I started with a 13 lb packer, trimmed/rubbed/wrapped for 48 hours in the fridge prior to fining up the smoker. I worked last night, so I got a leisurely start on it today, as I have no pressing need for it to be done, other than I am seriously hungry now...



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Fired up the UDS @ 10:00am with a chimney of lump, did the minion method in the basket along with some chunks of hickory. Maverick ET732 and an Ique 110 are in use. Keeping a log of the cook @ 15 minute intervals, so I can see what I need to change/fine tune. Had the drum dialed in and meat on fat cap down0 @ 11:00am. The drum temp fairly consistent @ 350, meat temp climbed steady to an internal of 162 @1:00 pm, at which time I foiled it and added a 1/4 cup of ginger ale for moisture. (All I had on hand besides tap water, and it is 12 miles to the store, poor planning on my part, bet it will still be good though, as I used it on a butt 2 weeks ago!).

@ 2 hours in foiled pic...



Image





Good or bad, more to come...

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 Post subject: Re: Yes, it was tasty...
PostPosted: Sun Mar 11, 2012 2:18 pm 
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butter probed @ 201. Separated point and flat. Coolered wrapped flat to rest, put point back on to render some more...

Pic after removal from smoke, before separation...


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 Post subject: Re: Yes, it was tasty...
PostPosted: Sun Mar 11, 2012 5:19 pm 
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Burnt ends...

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Sliced after 3 hour rest. Still hot and juicy...

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And the money shot with sides. ( Iknow, I take crappy pics). Baked potato and Hawaiian rolls...

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 Post subject: Re: Yes, it was tasty...
PostPosted: Sat Mar 31, 2012 8:32 pm 
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My pops retired effective Friday. My mom wanted some schmoke for a smallish celebration gathering. I loaded up both UDS drums and other stuff and offloaded the day before, and arrived @ 6:30am to set up. Got both drums rolling, installed my second Maverick ET-732 (digital remote thermometer) and dropped the meats below on @ 8:00am (central). A 11lb butt, I rubbed with my own rub, and a 9 lb brisky rubbed as we with the same rub. (I know it is smallish, but the amount of food would feed 4 times the guest list as it was, lol...) and 2 maple naked fatties I rubbed with some spicy apple rub for some peach and bourbon baked beans...



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I went hotnfast (sorta), as I was shooting for a 5:00pm grubfest. I foiled the brisky @ 165, 2 hours in, after separating the point and @ 12:15, I coolered the flat. I moved the point over to the butt drum, and added my first brined turkey to the other drum. (flavored brine, and a pecan rub) Coolered the butt @ 3:45pm, and put the peach bourbon beans I had been slowly congealing in the crock pot into a pan and hit the smoker with those, along with some Jalepeno and chedder smoked venison sausage, and some local smoked sausage.. At 4:45pm, I pulled the butt, sliced the brisky, cut the links, brought the beans in, and @ 4:58 pm, I brought the turkey in...



(Can't believe I got it all in on time)



Shot of it all...



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Pulled butt and sausage...



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Easily my best brisket, and pick quality is poor, it had a nice ring...



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And the bird...



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Raves from all, easily the juiciest turkey I ever had anywhere, and the beans were a big hit...



Sides were coleslaw, corn on the cob, tater salad, some appetizers I never looked at, and desserts.



No money shots, as I was elbowed aside, and the burnt ends never made it to a plate for a pic...



Great time by all, I thoroughly enjoyed the cook (since it was relative stress free) ...

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 Post subject: Re: Yes, it was tasty...
PostPosted: Sun Apr 01, 2012 5:18 pm 
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Joined: Sat Nov 29, 2008 12:31 am
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Location: Great Falls, MT
Now that's a FEAST!

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 Post subject: Re: Yes, it was tasty...
PostPosted: Sun Apr 01, 2012 7:46 pm 
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Location: Whittier, (So). Cal.
mytmouz wrote:
A 11lb butt, I rubbed with my own rub

I heard that about you. :lol:
Tell your Dad congrats for us. I hope he collects many years of those monthly checks he's worked so hard to get. 8)
And that feast looks delicious!

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 Post subject: Re: Yes, it was tasty...
PostPosted: Sun Apr 01, 2012 8:21 pm 
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Location: Pelahatchie, MS
What can I say, I LUV to rub my meat...

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 Post subject: Re: Yes, it was tasty...
PostPosted: Mon Apr 02, 2012 10:22 am 
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Location: Camarillo, CA
There is a meat company out here with a slogan painted on their trucks, " You cant beat our meat" I am sure a few So Cal guys have seen it.

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 Post subject: Re: Yes, it was tasty...
PostPosted: Mon May 28, 2012 5:46 pm 
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Location: Pelahatchie, MS
Santa Maria style tri tip, grilled/sauced yard bird with a little rub as well. Baked beans, potato salad, deviled eggs and rolls. It was pretty tasty. As usual, I have a crappy cell phone pic that does not do justice...

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