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Old 02-19-2008, 06:49 AM   #11
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Welcome to the land of Misfit Q'ers. Glad to have you on board. I see you know how to use the camera, post some food porn.

By the way, I see your from the Northern VA area. Any interest in a competition in Central VA? www.queandcruz.com for more info.
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Old 02-19-2008, 09:52 AM   #12
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Hey Chris welcome.

bigwheel
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Old 02-19-2008, 01:04 PM   #13
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Welcome!
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Old 02-20-2008, 11:49 AM   #14
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Welcome aboard.
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Old 02-21-2008, 05:26 PM   #15
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Quote:
Originally Posted by Griff
Welcome Chris. A friend of John's is good enough for me. When you're cooking butts on the BGE do you use a drip pan, or just let it drip on the coals?



Two butts, seen here cooling down and waiting to be pulled the day before the BMWBMW tech day get together, here in beautiful Northern Virginia.

Dear Griff,
No. I use a drip pan. I think the excessive grease adds a bad taste to the meat. It there were only a small amount of drippage than that would be

OK, but the amount of fat rendered from a butt is just too much. I let the smoke flavor the meat.

Chris
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Old 02-21-2008, 05:39 PM   #16
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And to all you HOG riders out there, I suppose I could give you my recipe,
......but I ain't gonna!

I can tell you that if you were to go out and get your self a copy of



STEVEN RAICHLEN's book
THE BARBECUE BIBLE
and turn to page 154 and check out
ELIZABETH KARMEL'S
NORTH CAROLINA-STYLE PULLED PORK

You could not do much better if you follow those instructions. This is where I started. After a whole bookcase of barbeque books this is the one I use. This guy is a trained cook and understands spice theory. He will give you insite into the chorus of spices that create a taste statement when you bite into a savory piece of Q.
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Old 02-21-2008, 08:33 PM   #17
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I am on a first named basis with Steven!
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Old 02-22-2008, 06:34 AM   #18
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yeah, the first named he called you was dumbass
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Old 02-22-2008, 11:24 AM   #19
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Oh
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