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Old 04-15-2005, 08:41 PM   #1
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So anybody cooking this weekend?

I'll just be grilling probably....need to live vicariously through one of you guys...details please.
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Old 04-15-2005, 08:42 PM   #2
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Ribs on Suday and grilling for lunch for the week!
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Old 04-15-2005, 08:46 PM   #3
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ok, we'll start with Nick..

bb's or spares? St. Louis style? Foil?

What's your rub? Sauce?
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Old 04-15-2005, 08:56 PM   #4
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Cappy if I do anything, I think it is just going to be chicken wings on the gasser (DUCK LARRY TEXLAW IS SHOOTING AT ALL GAS COOKERS)!
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Old 04-15-2005, 08:59 PM   #5
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so how do you do em? I've grilled wings before and they were good, but I really preferred fried. (ducks for cover, Texlaw also hates fryers!)
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Old 04-15-2005, 09:08 PM   #6
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Chicken wings on the gasser tonight and beers.
Just put on my favorite spice, and a little mix of hickory and cherry wood.
six beers and there ready to go

Cheers
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Old 04-15-2005, 09:23 PM   #7
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man it's like pulling teeth with you guys! #-o

Steve, what spice did you use? Direct or indirect?
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Old 04-15-2005, 09:35 PM   #8
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Spares tomorrow (2 racks)
PigPowder and Guava Wood for flavor

Chicken on Sunday...butt can style! :biggrin:
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Old 04-15-2005, 09:38 PM   #9
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Greg are you serious about that guava wood? The other woods weren't good enough for you? :biggrin:
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Old 04-15-2005, 10:20 PM   #10
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Quote:
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Greg are you serious about that guava wood? The other woods weren't good enough for you? :biggrin:
Yes I'm serious...got some from a guy who lives in HI...

HERE is his website. It came very quickly! I will report on it after I give it a go tomorrow!! :biggrin:
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Old 04-16-2005, 07:24 AM   #11
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No pit for two more weeks. I forgot how to work the water smokers!
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Old 04-16-2005, 07:59 AM   #12
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Quote:
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so how do you do em? I've grilled wings before and they were good, but I really preferred fried. (ducks for cover, Texlaw also hates fryers!)
Cappy, my favorite way is to marinade them for at least 24 hours, more is even better in Zesty Italian dressing. I'll throw in some red pepper flakes, fresh basil, oregano and rosemary too. Sprinkle with just a bit of kosher salt right before they go on the grill over direct heat.
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Old 04-16-2005, 08:32 AM   #13
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Moving to General BBQ!!
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Old 04-16-2005, 09:37 AM   #14
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Started the fire this morning at 5:30. Had one whole brisket, two butts, and a turkey breast on 45 min later. Still have 6 racks of ribs and some brats to throw on later.

Good luck to Gary from VA and Richard Middleton who are competing at Kings Mountain this weekend.
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Old 04-16-2005, 10:56 AM   #15
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I'm planning on doing a 7.25 lb. Beef Shoulder Muscle on Monday, if all goes well. It's been thawing since Wed. I was planning on Sunday, but going to spend time with the wife.
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Old 04-16-2005, 12:20 PM   #16
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The ribs are on, the brisket is at 170* and the brats will be done shortly. The turkey breast looks great. I have it resting on the board. What a great day in the smoke.
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Old 04-16-2005, 12:23 PM   #17
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Quote:
Originally Posted by Captain Morgan
ok, we'll start with Nick..

bb's or spares? St. Louis style? Foil?

What's your rub? Sauce?
Spares, St. Louis Style, yes on foil. I'm about to trim and rub. Gonna use Pig Powder on them.
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Old 04-16-2005, 03:59 PM   #18
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James I'd be real interested in how you fix them beef ribs.

I love em, but haven't perfected them.....do you smoke or grill?

Use foil in the process?
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Old 04-16-2005, 04:41 PM   #19
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estimate on time?
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Old 04-17-2005, 07:20 AM   #20
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Thanks.
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