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Old 04-29-2006, 08:28 AM   #1
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What's cooking today?

What’s cooking today? I’m doing ribs with my new charcoal basket today, and that top round at a higher temp tomorrow. What are the rest of you guys Q 'n up?
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I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 04-29-2006, 09:07 AM   #2
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Gotta go to a freeking wedding today. I know its not gonna last so I asked my wife if we could post date the check! (She said no) I'm doing ribs tomorrow though. Gonna do 6 racks of loin backs with three different rubs for a taste test to use later this year in a little neighborhood comp.
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Old 04-29-2006, 10:07 AM   #3
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maybe some more chicken thighs. Did some last night...love those things.
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Old 04-29-2006, 10:40 AM   #4
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Quote:
Originally Posted by Captain Morgan
maybe some more chicken thighs. Did some last night...love those things.
Cappy toss a few xtra on and try that Chicken Wing Dip, you won't regret it.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 04-29-2006, 10:58 AM   #5
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thanks witt, I forgot about that!!!
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Old 04-29-2006, 04:41 PM   #6
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Nutin' gotta' work all weekend
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Old 04-30-2006, 09:17 PM   #7
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Did my first BB's on the WSM on Saturday. Sorry no pics. They turned out very well. I had them on for 4.5 hours uncovered. Very tender, fall off the bone. But a little dark.
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Old 05-01-2006, 06:27 AM   #8
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Quote:
Originally Posted by Smokin' U
Did my first BB's on the WSM on Saturday. Sorry no pics. They turned out very well. I had them on for 4.5 hours uncovered. Very tender, fall off the bone. But a little dark.
Whoa, slow down tiger, no pics than we aren't really sure if you cooked those bb, are we?
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Old 05-01-2006, 07:17 AM   #9
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Uncovered as in "unfoiled" Smokin U? Dark how? What temps?
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Old 05-01-2006, 07:40 AM   #10
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Will pics of the leftovers count?

Unfoiled, 240 at the lid, ends were a little crunchy.
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Old 05-01-2006, 07:42 AM   #11
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You can avoid the crunchy ends by splitting the racks in half
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