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

  1. #11
    Win it again..for Tanner!
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    give it a whirly in a crock pot with liquid smoke.

  2. #12
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    Quote Originally Posted by bob8880 View Post
    Almost there
    nice tire tread marks. you sure it's not a roadkill?
    I BELIEVE I'll have another beer!

  3. #13
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    Quote Originally Posted by BeerMan View Post
    nice tire tread marks. you sure it's not a roadkill?
    You got me. The store was out of the pork shoulder so i had to find my own. Do you know how hard it is to find a pig (the food kind) wandering the streets in LA.
    "We still have some guys that haven't scored since Jesus was a baby" - Sutter


  4. #14
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    Quote Originally Posted by bob8880 View Post
    You got me. The store was out of the pork shoulder so i had to find my own. Do you know how hard it is to find a pig (the food kind) wandering the streets in LA.
    any meat market in China Town. I used to do deep pit pig roasts for biker runs, had no trouble getting shoulders and or butts there.

  5. #15
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    Quote Originally Posted by daxx View Post
    What sucks is that I can't smoke at my apartment.
    No cigars
    No weed
    No pork

    That's Pasadena for ya

    Good luck to you and your wonderfully smoked chunks of pig
    The Peoples Republic of Pasadena. nuff said.

  6. #16
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    beef palace has awesome pork shoulder. yum.

  7. #17
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    Howard's on Duarte and San Gabriel in SG has a great selection of cuts.
    I BELIEVE I'll have another beer!

  8. #18
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    The day before the meal, trim all of the excess fat that is thicker than 1/4 in., rub shoulder with olive oil liberally, and then apply you favorite BBQ dry rub, for pork you are better off with "sweeter" Kansas City or Memphis style rubs in my humble opinion. Depending on your smoker, the rest is all variable. The meat will only absorb the smoke for the first few hours or so, so keeping the smoker smoking after that is not necessary. The most important thing is a stable temp for the long burn, between 225-250 deg. It is very hard to over cook a pork shoulder if you keep the temps steady and low. Spraying or basting with a 50/50 mix of olive oil and apple juice is fine if you only do it once or twice over 8-10 hrs, "cuz if your lookin, your not cookin", and your temps will suffer...Happy smokin'!

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    Quote Originally Posted by BeerMan View Post
    Howard's on Duarte and San Gabriel in SG has a great selection of cuts.
    Howie's Ranch Market. my bad.
    I BELIEVE I'll have another beer!

  10. #20
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    here is the smoker that I am upgrading from an old air compressor tank turned into backyard fireplace.

    btw, 15+ years of weather element = rust. unfortunately, there's no sand blaster at work, so an excessive sanding job using 40 grit will do fine.



    stay tuned. there still is more work needing to be done.
    I BELIEVE I'll have another beer!

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