Trial run-Backwoods Joe Rub - BBQ Central

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Old 01-10-2009, 10:04 AM   #1
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Trial run-Backwoods Joe Rub

Doin a nice chuck taday fer supper. Tryin out a new rub of mine, callin it Bacwoods Joe, got coffee in it, see how it works out, should be perty good on beef.

Q-view ta foller!
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Old 01-10-2009, 10:08 AM   #2
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Did you read the SAMPLE clause in the board rules.
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Old 01-10-2009, 10:13 AM   #3
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Come on over, more nough food round here ta feed a fair mount a folks!
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Old 01-10-2009, 12:34 PM   #4
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Will PM you my address for my free sample.
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Old 01-10-2009, 01:39 PM   #5
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How bout I just email it ta ya?
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Old 01-10-2009, 02:22 PM   #6
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The Q-view

Here's the finished chuck, Got a nice color on it.



There be some smoke ring, not real deep but it's there, Still adaptin ta cookin times an temps after insulatin the smoker. Really heps hold the heat in better.


Don't know what the shadow is, maybe a ghost checkin out some q?

Got good flavor, I'll keep a tweakin the Backwoods Joe rub some, It's good fer a first run!
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Old 01-10-2009, 08:34 PM   #7
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Well that gray spot looks a bit mysterious. How long did you leave it sitting out? Hope that aint some kinda fungus on there. I heard just today about a big outbreak of Salmonello on the guv'ment sponsored Peanut Butter program. Reckon that could jump over to a chuck? Now we speaking steak or roast here? Whut be the difference twixt a thick steak or a thin roast? Whut was the grade etc.? Enquiring minds need to know this kinda stuff if you dont mind putting up with nosey folks of course. Thanks.

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Old 01-11-2009, 08:25 AM   #8
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Looks great, The grey area gould be Steam BW
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Old 01-11-2009, 09:02 AM   #9
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Quote:
Originally Posted by bigwheel
Well that gray spot looks a bit mysterious. How long did you leave it sitting out? Hope that aint some kinda fungus on there. I heard just today about a big outbreak of Salmonello on the guv'ment sponsored Peanut Butter program. Reckon that could jump over to a chuck? Now we speaking steak or roast here? Whut be the difference twixt a thick steak or a thin roast? Whut was the grade etc.? Enquiring minds need to know this kinda stuff if you dont mind putting up with nosey folks of course. Thanks.

bigwheel
It be there "Steak House Select" chuck roast. I thin that grey shadow was either from it bein warm, I took the pic bout 15 er 20 min after it came out a the smoker er it might be from the sun, the table be by a big winder. Back in the day, this woulda been a steak, but they don't cut meat like they used ta. True roast be hard ta find anymore. Folk don't know the difference so they just buy it an take the super stores word on it.

Very tastey an juicy I will say.
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Old 01-11-2009, 01:03 PM   #10
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Ghosts, Steam, who cares, it looks good!!
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