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Old 08-31-2008, 07:01 PM   #1
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Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
New test cook

Got a test cook set up for tomorrow. Going to try hot and fast to cut down on cook time at comps. I have already tried it on chicken and ribs with success. Now I need to record the time needed for comp scheduling on all 5 meats. All right, relax, I was just testing you on 5 meats.
Something I never nailed down is rubs. I've tried bought, and recipes out of books, but never seemed to lock into something I did well with or liked a whole lot. So today I stood in the seasoning pantry and invented what I thought matched up well with what meat/sauce I make. Came up with 4 rubs that I like, and as Uncle Bubba taught me, matched my sauces. Adding a shot to the sauces actually brightened them up a good notch. Something I never did...adding rub at the end.
Getting my young ass all pumped for Onikfest.
Sleeps till done
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
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