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Old 08-07-2005, 07:55 PM   #1
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Dinner Tonight

Finally had the last of the pulled pork from Q-Ganza...still as good as the original day! God bless the FoodSaver!!



Ribs tomorrow with the new rib rack courtesy of Bruce!! :biggrin:
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Old 08-07-2005, 08:28 PM   #2
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Used mine tonight Greg, it worked great. Three racks of baby backs.
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Old 08-07-2005, 09:43 PM   #3
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I did 2 - 8.75lb. shoulders yesterday. 1 1/4 I pulled and brought to my associations BBQ, the other 3/4 I left at home for my 2 kids and some of there friends. Well when I got home, 4 people ate the 3/4 shoulder I left for the kids, I mean the whole thing! Should have been able to feed 8 - 10 people with what I had left home!
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Old 08-08-2005, 06:52 AM   #4
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Re: Dinner Tonight

Quote:
Originally Posted by Greg Rempe
Finally had the last of the pulled pork from Q-Ganza...still as good as the original day! God bless the FoodSaver!!



Ribs tomorrow with the new rib rack courtesy of Bruce!! :biggrin:

Now why would you want to ruin perfectly good pork by putting that tomato sludge all over it?
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Old 08-08-2005, 06:58 AM   #5
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Re: Dinner Tonight

[quote=Captain Morgan]
Quote:
Originally Posted by "Greg Rempe":kgi6l37y
Finally had the last of the pulled pork from Q-Ganza...still as good as the original day! God bless the FoodSaver!!



Ribs tomorrow with the new rib rack courtesy of Bruce!! :biggrin:

Now why would you want to ruin perfectly good pork by putting that tomato sludge all over it?[/quote:kgi6l37y]

He needs some Scotts on them sammies!
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Old 08-08-2005, 07:20 AM   #6
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Damn right!
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Old 08-08-2005, 08:10 AM   #7
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You might change your mind if you tasted it...
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Old 08-08-2005, 08:12 AM   #8
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Put it on spaghetti where it belongs.
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Old 08-08-2005, 10:16 AM   #9
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Quote:
Originally Posted by Captain Morgan
Put it on spaghetti where it belongs.
Speaking of that I was watching BBQ w/Bobby Fag this weekend and they had some joint on there that specialized in BBQ Spaghetti. I'll see if I can find more info on it and post it. But it really looked gross if you ask me.

BTW, tomato vs. vinegar based Q sauce op:
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Old 08-08-2005, 11:58 AM   #10
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I just bought a Food Saver this weekend FINALLY. Did 6 split chickens and vacuumed most! Best damn chicken I ever did! Brined em and took the pit up to about 300 for two hours. mmmmmmmmm! Juicy!
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Old 08-08-2005, 12:09 PM   #11
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Woody you're gonna love the foodsaver, it will also save you money. Cook a bunch when you fire up the pit, and eat for weeks! However, it leads to not cooking as often.
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Old 08-08-2005, 01:01 PM   #12
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Quote:
Originally Posted by Woodman
I just bought a Food Saver this weekend FINALLY. Did 6 split chickens and vacuumed most! Best damn chicken I ever did! Brined em and took the pit up to about 300 for two hours. mmmmmmmmm! Juicy!
Don't you know that brining is taboo?? :taunt:
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Old 08-08-2005, 04:04 PM   #13
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Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by Woodman
I just bought a Food Saver this weekend FINALLY. Did 6 split chickens and vacuumed most! Best damn chicken I ever did! Brined em and took the pit up to about 300 for two hours. mmmmmmmmm! Juicy!
Don't you know that brining is taboo?? :taunt:
Unless you wrap in foil!!! #-o #-o #-o [-X
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Old 08-08-2005, 07:24 PM   #14
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I don't brine smaller individual pieces, but I do whole chicks or turks. Makes em juicy I swear!
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Old 08-08-2005, 07:33 PM   #15
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Quote:
Originally Posted by Woodman
I don't brine smaller individual pieces, but I do whole chicks or turks. Makes em juicy I swear!
There's no reason to brine turkeys, haven't you learned anything from this board Woody??? We do tons every year and they come out so juicy you'll need a bib to eat them. As soon as the pop-up timer goes off we pull them, they are absolutely perfect EVERYTIME. 8-[
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Old 08-10-2005, 07:02 PM   #16
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When my chicken or turkey gets dried out, I just brine them after they're cooked. They come out so juicy !!!!!

Al
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Old 08-10-2005, 07:15 PM   #17
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Quote:
Originally Posted by Uncle Al
When my chicken or turkey gets dried out, I just brine them after they're cooked. They come out so juicy !!!!!

Al
Great idea Al, I've done that with butts and brisket before but never thought about poultry!! Gonna try it soon! :winkie:
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Old 08-10-2005, 07:42 PM   #18
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I hope Greg starts a new section on brining!
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Old 08-10-2005, 07:51 PM   #19
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Quote:
Originally Posted by Nick Prochilo
I hope Greg starts a new section on brining!
Me too, I just brined a carrot! Wow, it was fantastic!
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Old 08-10-2005, 08:29 PM   #20
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Good job guys...2 threads locked in 1 day...how about staying on topic in the cooking sections!!! :-X
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