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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #311
    FBJ
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    Spatchcock is the only way to do whole chickens, IMO.
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


  2. #312
    FIRE BETTMAN!! BeerMan's Avatar




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    ever had a moment when it's too late to realize that it takes longer to cook two or more pieces of meat in the smoker?
    I BELIEVE I'll have another beer!

  3. #313
    1st Scoring Line kingnut's Avatar




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    Quote Originally Posted by BeerMan View Post
    ever had a moment when it's too late to realize that it takes longer to cook two or more pieces of meat in the smoker?
    unfortunately ive had many moments

  4. #314
    FBJ
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    Saturday I'm going to cook up a buncha whole chickens...then I'm gonna slap on a boneless ribeye roast and see how that turns out.
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


  5. #315
    Selke Smooth notbob's Avatar




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    Quote Originally Posted by FBJ View Post
    Saturday I'm going to cook up a buncha whole chickens...then I'm gonna slap on a boneless ribeye roast and see how that turns out.
    I like my roast rare thanks
    Maniacal Laugh, Maniacal Laugh, Maniacal Laugh

  6. #316
    Selke Smooth notbob's Avatar




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    Man this bag of mesquite lump was downright scary. Never let your grandmother buy charcoal. First clue was the fact that the "lump" was still in limb form. I think this is the same stuff 4th of july sparklers are made from. They put out a two foot high shower of sparks from my chimney.

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  7. #317
    FBJ
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    I never got around to getting it done today. Damn.

    Kid had the volleyball game this morning at 11am, then a bunch of girl scout stuff until they got home at quarter-to-seven.

    I worked in the garage for the entire time. Got my new reloader set up.

    We wound up having pizza for dinner.

    I think I'm gonna shoot for next Saturday. Gonna have my wife find one, tie it up round, and salt it by Wednesday so that it can sit for a while in the fridge dry-brining itself. Then, I will coat it liberally with a wet rub.
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


  8. #318
    FIRE BETTMAN!! BeerMan's Avatar




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    I'll be waiting for the invites in the mail, FBJ.
    I BELIEVE I'll have another beer!

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    Got up at 3 AM and got the pork but on the smoker, figure it will be done around 6 PM.
    Got a nice bark and gonna give an apple juice steam bath for awhile.

  10. #320
    Lucky Luc! DRGinLBC's Avatar




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    Smoked a 3lb Tri-Tip last weekend. Simple marinade for 24 hours:

    - Soy sauce
    - Beer
    - Garlic cloves

    I thought it would take about 2 1/2 - 3 hours to smoke at 230. Only took 1hr 40. WTH! Either way, best Tri-Tip I've ever made. Used these:


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