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

  1. #471
    Selke Smooth notbob's Avatar




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    Quote Originally Posted by Rink Dawg View Post


    One lb raw almonds
    olive oil
    1 Tsp Cajun Spices
    2 Tsp sugar

    30 min @ 300 on the Traeger stirred occasionally one layer
    Nice nuts!
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  2. #472
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    my big fat butt is in Big Bertha
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    after 18 hours in the smoker and 6 in the oven on low heat:


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  4. #474
    Selke Smooth notbob's Avatar




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    Quote Originally Posted by BeerMan View Post
    after 18 hours in the smoker and 6 in the oven on low heat:


    Good lord man! How was it?
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    a bit dry. after 18 hours I couldn't get it up past 170, even had it wrapped for 5 hours when it hit 160 and the smoker going 300. at 1am I said **** it, took the butt to the oven and left it there in low heat. after 5 hours I woke up and checked that it read 205. took it out, let it sit then went back to bed.

    I think I'm done doing anything that takes more than half a day. such a waste of coals for a smoker that leaks like a sieve.

    I'm getting some fiberglass rope to plug up the holes soon.
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  6. #476
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    Last shoulder I did took 24 hours. Thought it would never get done. It was the entire thing, butt and picnic together. Tasted awesome and fed an army of folks.

    Doing some beef dino bones today.
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    24 hours??? holy schnikies.
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  8. #478
    FBJ
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    Where to get good, fat, meaty (buffalo-sized) chicken wings for the grill?
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


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    I use Bad Byron's Butt Rub and add a little heat (cayenne). 2 hours smoke, 2 hours wrapped with brown sugar, honey, Tiger Sauce and Parkay, apple juice @ 225. Then 1/2 hour with Bone Suckin' bbq sauce directly on the grill.



    Something like this but no agave, laying it meat side down with tight wrap and a little apple juice
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  10. #480
    I don't rattle, kid. Kubrick's Avatar




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    Quote Originally Posted by P. Diddy View Post
    I make my own with no measurements
    Brown sugar
    Pepper
    Sea salt
    Lawry's
    Onion powder
    Fresh garlic

    I then put them in foil, make a root beer bath for them and bake them at 200 for 6 hours, then I put a bit more of the rub on then grill for 8-10 mins per side on low heat
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