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Old 03-07-2009, 07:26 AM   #21
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I love the smell of napalm in the morning.

I mean wood smoke.


FIRE IN THE HOLE!!!


about ten minutes away from getting the chucks on,
immediately followed by the ribs.
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Old 03-07-2009, 09:35 AM   #22
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Picked up a Beef Shoulder (Clod)...and two butts to go along with cooking my liver
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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

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Old 03-07-2009, 09:45 AM   #23
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Quote:
Originally Posted by wittdog
Picked up a Beef Shoulder (Clod)...and two butts to go along with cooking my liver
I wanted to buy a clod when I was in Texas over Christmas. They were to rich for my smoker at that time. I seriously want to smoke one. Do a clod thread Dave. There will be lots of questions. I hope you have done your homework if you have never smoked one before. There are lots of techniques.
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Old 03-07-2009, 10:03 AM   #24
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ditto....seperate thread Dave!
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Old 03-07-2009, 10:15 AM   #25
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I'm being zero the hero. Take out tonight. Damn deli! After working with food for 5 days kind of puts a damper on it for me. COME ON SPRING! Can't talk the owner into pulled pork once a week. All I make is those damn cold cut subs. But I'm working for him, and not me.

Pigs
Mayo or Oil get's tough. Hell, I'd BBQ every day if I could!
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Old 03-07-2009, 11:06 AM   #26
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Quote:
Originally Posted by Cliff H.
Quote:
Originally Posted by wittdog
Picked up a Beef Shoulder (Clod)...and two butts to go along with cooking my liver
I wanted to buy a clod when I was in Texas over Christmas. They were to rich for my smoker at that time. I seriously want to smoke one. Do a clod thread Dave. There will be lots of questions. I hope you have done your homework if you have never smoked one before. There are lots of techniques.
I treat em like a Chuck
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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 03-07-2009, 12:38 PM   #27
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You know for a minute when you were talking about a clod, I thought you were refering to Puff!

I'm gonna do a Griff loaf tomorrow for lunches for the week!
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Old 03-08-2009, 06:27 AM   #28
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It's 6:00 am & the brisket just went in the smoker.
Workin' on a brat fatty stuffed with green pepper & onion.
Looks like it's going to be a great day.
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Old 03-08-2009, 07:41 AM   #29
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What is a brat fatty and are you taking pictures of that?
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Old 03-08-2009, 08:49 AM   #30
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In place of regular sausage I'm using the meat from bratwurst & wrapping it around sauted green peppers & onions. Then into the smoker.
I'll post some pics when it is ready to go.
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