Three racks on an 18" kettle - BBQ Central

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Old 08-18-2007, 09:02 AM   #1
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Three racks on an 18" kettle

Skip to the cooking portion of this video for some how-to entertainment.


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Old 08-18-2007, 11:41 AM   #2
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Yee Haw.. That guy is cool.. He should me his Rub Recipe...Thanks video dude!!!
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Old 08-18-2007, 11:45 AM   #3
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He seared the ribs bone side and then stuck a fork in them.....ok
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Old 08-18-2007, 11:47 AM   #4
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Hee Hee Hee... poor dude burned them...
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Old 08-18-2007, 11:48 AM   #5
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That dude is freaking out..... Ha Ha Ha.. He sucked in a ton of smoke...
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Old 08-18-2007, 11:50 AM   #6
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Those are the best burnt ribs I have ever seen....LOL... He didn't make them as black as ussual because he is going to freeze them and resmoke them later...WTF?
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Old 08-18-2007, 12:28 PM   #7
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lol
He was smooshing the lid on them
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Old 08-19-2007, 05:42 AM   #8
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That's why Texan's smoke brisket ???
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Old 08-20-2007, 11:18 PM   #9
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why put rub on the membrane?
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Old 08-25-2007, 05:40 PM   #10
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Quote:
Originally Posted by wdroller
Quote:
Originally Posted by dledmo
why put rub on the membrane?

Question: If Paul Prudhome's Magical BBQ Rub is so "magical," why does he have to put 11 other spices with it?
Answer: Because he can!!!
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Old 08-25-2007, 06:40 PM   #11
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Quote:
Originally Posted by wdroller
Quote:
Originally Posted by surfinsapo
Quote:
Originally Posted by wdroller
Quote:
Originally Posted by dledmo
why put rub on the membrane?

Question: If Paul Prudhome's Magical BBQ Rub is so "magical," why does he have to put 11 other spices with it?
Answer: Because he can!!!
Yes. But if I bought a rub that I thought needed 11 other seasonings, I would look around for another product. Damn quick.
Me too... We aint him either... I try everything and stick to what I like... We have to make sure we like the food first!! Right?
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