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Old 07-23-2008, 11:56 AM   #11
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Take temps in front of what is cooking instead of behind it is now my new motto.
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Old 07-23-2008, 01:30 PM   #12
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Quote:
Originally Posted by Griff
Nice to have a new member in the "I screwed that cook" club. (I'm a charter member myself). I'll join the others in saying they didn't look bad in the photos.
I'll take membership #003 to the ISTC.
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Old 07-23-2008, 01:32 PM   #13
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When that happens to me, I eat what's edible and don't post pictures.

--John
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Old 07-23-2008, 01:57 PM   #14
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Welcome to the club! Been there done that!

But those ribs look good to me!
Burned is when they are black and crumble in your hand.


Notice the burned ends on the ribs that hung over the sides of the plate setter.

I have had things happen like that on my BGE. I can only guess that the infrared radiating from the charcoal itself makes the meat that is directly exposed to the coals a lot hotter than the air temps in the chamber.
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Old 07-23-2008, 03:34 PM   #15
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Cliff one thing I've learned about the UDS (I'm sure you know this) is how much faster they cook everything I've had spares done in 4 hrs. before. A few weeks ago I totally hosed a picnic shoulder. Way over cooked.
Your stuff doesn't look bad at all. I'da ate it.
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Old 07-23-2008, 05:43 PM   #16
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Quote:
Originally Posted by Unity
When that happens to me, I eat what's edible and don't post pictures.

--John
Sound advice.
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Old 07-24-2008, 12:11 AM   #17
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Quote:
Originally Posted by Griff
Quote:
Originally Posted by Unity
When that happens to me, I eat what's edible and don't post pictures.

--John
Sound advice.
That is exactly why you will not find this thread on any other forum.
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Old 07-24-2008, 03:36 AM   #18
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It happens Cliff.
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Old 07-24-2008, 10:36 AM   #19
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I am sure they tasted fantastic. They looked good enough for in laws anway!
If they are like mine, I always put up the Crown Royal before they come over...same with the eats!
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