Brisket and.... - BBQ Central

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Old 02-17-2007, 09:00 PM   #1
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Brisket and....

Been soaking up the do's and dont's from here and have been developing my skills. Today menu: Brisket, 3 racks of BBRibs, 3 racks of spares, fatties, ABT's and pork loin preppared 3 different ways. Things turned out very well. I used LWO and LWB exclusively with wooster and mustard. Check it out. www.kodakgallery.com/I.jsp?c=wof2bhe.87 ... 0&y=lfx0pa
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Old 02-17-2007, 09:17 PM   #2
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Man that is a feast! Everything looked great

Must be nice to do everything outside too huh?
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Old 02-17-2007, 09:28 PM   #3
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One was a variation of your apricot/wine/white grape/dried cherryversion. I used craisins, pineapple and a brew of vidalia onion, peach, jalepeno sugar, lemon salsa my wife bought for me. The other was prosciutto, provolone and spinach. I blanched the spinach this time to get enough in to make it worthwhile. Both of them came out well, juicy and good flavor.
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Old 02-17-2007, 09:32 PM   #4
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Puff, it was 41F here this morning with 80% humidity, but warmed up quickly.
It was a beautiful day to be outside cooking.
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Old 02-17-2007, 09:40 PM   #5
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It all looked great Oz.
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Old 02-17-2007, 10:15 PM   #6
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Good job Oz. The food looked great.

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Old 02-17-2007, 10:41 PM   #7
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You just cooked everything didn't Ya. All you left out was the turkey and the chicken. Maybe tomorrow.

It all looked very good by the way.
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Old 02-18-2007, 07:24 AM   #8
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Holy Smokes Oz - you blew it out! I'll bet your neighbors hang at your place, dont they?
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Old 02-18-2007, 08:32 AM   #9
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The peach salas was used in evreything except the brisket. BB's 1 loin roll and half of the spares. The peach/jalepeno comes on first With the LWO finishing it of nicely The glazed spares were sweet though. I will pursue this combination or a mango/pepper glaze next.
I took a picture of my steam fogged glasses to illustrate how moist the Stumps style cookers are. Every time you open the door, this is what you get. The stack also has condensate visible on th inside rim. I never foil with this cooker.
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Old 02-18-2007, 08:52 AM   #10
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Re: Brisket and....

Quote:
Originally Posted by Oz
Been soaking up the do's and dont's from here and have been developing my skills. Today menu: Brisket, 3 racks of BBRibs, 3 racks of spares, fatties, ABT's and pork loin preppared 3 different ways. Things turned out very well. I used LWO and LWB exclusively with wooster and mustard. Check it out. www.kodakgallery.com/I.jsp?c=wof2bhe.87 ... 0&y=lfx0pa
I don't think you need to soak up anymore do's and dont's Oz!!! Wow, you cooked a heck of a feast as well as cooked it PERFECTLY!!!!! Great job my friend!!!
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