Firing up for New Years eve... - BBQ Central

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Old 12-30-2006, 12:45 PM   #1
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Firing up for New Years eve...

Got calls last night from from a couple of my buds that we'll be spending New Years eve with requesting I bring those ABT things, so firing up the WSM and cutting peppers. Also doing a small butt with Ddogs maple rub that Ill shread and chop, add some bbq sauce, wrap in WonTons and deep fry....
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Old 12-30-2006, 12:53 PM   #2
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Man, special requests are great. Dont forget the pics John.
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Old 12-30-2006, 01:01 PM   #3
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John maybe a maple BBQ sauce (wink, wink) would go well with the spread
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Old 12-30-2006, 01:06 PM   #4
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Ooooo... deep fried butt wontons sound awesome!
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Old 12-30-2006, 01:08 PM   #5
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Quote:
Originally Posted by Puff
John maybe a maple BBQ sauce (wink, wink) would go well with the spread
Great minds think alike...lol

Bill, Ill try, but am having battery issues..actually maby camera issues..I may have to cash my first communion check and look into a new one. My sister works for Kodak and gets killer deals...It kills me though..I payed $49.00 for this one 4 years ago..not sure if I got my moneys worth yet...
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Old 12-30-2006, 02:10 PM   #6
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Quote:
Originally Posted by john pen
Quote:
Originally Posted by Puff
John maybe a maple BBQ sauce (wink, wink) would go well with the spread
Great minds think alike...lol

Bill, Ill try, but am having battery issues..actually maby camera issues..I may have to cash my first communion check and look into a new one. My sister works for Kodak and gets killer deals...It kills me though..I payed $49.00 for this one 4 years ago..not sure if I got my moneys worth yet...
I got some beer cans you emptied the last time you were here...you can take them in for the deposit.....those wonton's are killer..that's the voice of experince talking..smoke on John
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Old 12-30-2006, 03:01 PM   #7
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Butts are rubbed and in...A little Cherry Pig Powder added to the fire to add a little flavor thanks to Witt...



Im having issues with my WSM. Lately, Im having a hard time getting it up to temp...with all the vents wide open, it'll sit at 220 after about 90min. If I open the lid it'll take about 20 min or so to recover. Im wondering if the Sam's club charcol (Kingsford) got damp in their store. I used it all summer without a problem, but the last few times Ive had issues...
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Old 12-30-2006, 03:16 PM   #8
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I had the same problem with mine.
Looks good John
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Old 12-30-2006, 03:27 PM   #9
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Yeah John, I hear ya! Once "normal" people get a taste of ABT's, they want them all the time! I am going to do a traditional turkey dinner myself.
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Old 12-30-2006, 04:23 PM   #10
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Cherry Pig Powder? Is Fatz back in bidness?
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Old 12-30-2006, 04:25 PM   #11
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Did I call it the wrong name ? Its like fine sawdust..got it from Wittboy...And by the by..I loved Fatz's rub !!!, but then again, I got what I payed for...
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Old 12-30-2006, 04:56 PM   #12
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I dumped 20 on...at the 90 min mark it took off and is operating buisness as usual. I think I need to build an insulated windbreak like Witt's..or try to score some old firecoats.
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Old 12-30-2006, 06:05 PM   #13
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Without meat...percolating fine for the past few hours...

ABT"s in....

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Old 12-30-2006, 06:17 PM   #14
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Man those look good!
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Old 12-30-2006, 09:30 PM   #15
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ABT's out...porks chill'n at 165...

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Old 12-30-2006, 09:36 PM   #16
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Those look great. Everyone should really enjoy those abt's.
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Old 12-31-2006, 06:03 AM   #17
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Yep, mighty good eats.
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Old 12-31-2006, 07:45 AM   #18
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Mmmmmmmmm, ABT's (In my best Homer voice.)
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Old 12-31-2006, 09:23 AM   #19
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Don't blame the delay on Stoli's, John!!! How'd the pork turn out????
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Old 12-31-2006, 10:07 AM   #20
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Quote:
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Don't blame the delay on Stoli's, John!!! How'd the pork turn out????
Ummm..the Stoli did cause nappage, however the pork looks good...just fixen to pull it and chop it now...this is from last night..

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- Charlie Daniels
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