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Old 03-25-2005, 04:00 PM   #11
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[quote=Greg Rempe]
Quote:
Originally Posted by "Greg Rempe":x35t60zs
Couple racks o' spares on the WSM and some fresh grilled veggies on the Silver B!!
Just got back from BJ'S...2 slabs of spares equaling almost 12lbs in total...YIKES!! :biggrin:[/quote35t60zs]
Bet they came from this sucker!
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Old 03-26-2005, 08:07 AM   #12
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I can anwer that question for Glenn, Susan...he is in Clearwater at the "Ultimar"!! SOOOOO NICE!!!
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Old 03-27-2005, 01:30 AM   #13
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A group of hog growers have formed a co-op and are looking to spread the word about their product. They gave me a couple of butts and a few racks of spares to try and give feedback. Butts are on now and a double smoked ham goes on in the morning.

The butts are square cut 7 to 8 pounds, good color, thought about injecting but I want to get a good feel for their teste so just turbinado and rub, hickory for smoke.

Jim
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Old 03-27-2005, 07:05 AM   #14
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Quote:
Originally Posted by jminion
A group of hog growers have formed a co-op and are looking to spread the word about their product. They gave me a couple of butts and a few racks of spares to try and give feedback. Butts are on now and a double smoked ham goes on in the morning.

The butts are square cut 7 to 8 pounds, good color, thought about injecting but I want to get a good feel for their teste so just turbinado and rub, hickory for smoke.

Jim
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Old 03-27-2005, 12:58 PM   #15
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Last minute decision: beer can chicken. I just didn't have the energy to do anything really complicated or time consuming; besides, it's gray, dreary, and misting rain here.
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Old 03-27-2005, 03:17 PM   #16
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Brisket is in the cooler. Brocolli, Yorshire pudding, fresh made bread, and some smoked cabbage rolls a'la ABT. Yeah like an ABT but instead of a jap, I'm using a cabbage leaf and rolling my own. The market didn't have any good looking japs and I was out of my prepped, frozen ones ( I usually have some on hand ) :/ So I had a head of cabbage and thought...Hmmm. They go on in a little while, I'll let you know how they turn out.

Err ummm traditional? No way ! LOL
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Old 03-27-2005, 03:18 PM   #17
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The butt is off, 8 pounder took 14 hours in a heavy rain storm, WSM worked great. 190 internal very moist and tender. Wrapped in foil waiting for dinner. Ham just came off also.

Woody sometimes it's ok, on the political side sometimes I feel like I have a traget on my back, but I knew that going in.
Jim
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Old 03-27-2005, 03:36 PM   #18
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What did you cook those in, Jim.. FES-100?
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Old 03-27-2005, 03:42 PM   #19
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Jim, you always pull butts at 190? Do you figure they rise a little in the foil?
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Old 03-27-2005, 05:15 PM   #20
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Quote:
Originally Posted by Captain Morgan
Jim, you always pull butts at 190? Do you figure they rise a little in the foil?
Cappy,
I don't wanna answer for Jim, but I also pull my butts at 190* and do not notice a "rise" once foiled and put in the cooler. However using that method the butts pull like butter and are very moist.
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