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Old 01-10-2009, 10:58 AM   #21
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Nick do you do a homestyle or a big complicated competition style?
I'm looking for a good, fairly simple recipe.
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Old 01-10-2009, 11:10 AM   #22
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I'm taking a break.
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Old 01-10-2009, 11:49 AM   #23
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Quote:
Originally Posted by wittdog
I’ve got 8 Butts…4 on each rack…totaling 65lbs of Pork in the Big WSM….there is a little more room then the pic shows….using lump and a mix of smokilicous cherry and hickory….

Also the pep has been incubating all night and now its time to bump the temp up to 165* it should be ready in 6-8 hours….




We are also making up a batch of Spicy German Mustard today
http://www.bbq-4-u.com/forum/viewtopic. ... an+mustard
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Old 01-10-2009, 01:40 PM   #24
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Quote:
Originally Posted by Captain Morgan
Nick do you do a homestyle or a big complicated competition style?
I'm looking for a good, fairly simple recipe.

Cappy, take a look here.
http://www.bbq-4-u.com/forum/viewtopic. ... tyle+chili

I usually use Italian sausage, squeezed out of the casing instead of the chuck. Brown it first and it adds a nice different taste to the chili.
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Old 01-10-2009, 05:35 PM   #25
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Chili tonight, and some brine for a couple of split chix I am doin on the WSM with meat loaf tomorrow. Snowing like hell here today.....
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Old 01-10-2009, 05:45 PM   #26
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Tri tip, grilled veggies, apple or cherry plank pork tenderloin, and maybe a fattie.
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Old 01-10-2009, 09:41 PM   #27
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Well the Almond Milk tasted purty good..but way to much manuel labor. Sorta like making hot tamales. Will save the blender for other stuff and buy the Almond Milk at the health food shoppee. Warden bought a bunch of stuff to make smoothies but I hit a bunch of seeds in the blackberry version. I dont like to get seeds in my teeth for some reason. Is this normal?

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Old 01-10-2009, 09:47 PM   #28
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Quote:
Originally Posted by Helen_Paradise
Tri tip, grilled veggies, apple or cherry plank pork tenderloin, and maybe a fattie.
Please tell us more about the planked pork tenderloin. Thanks.
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Old 01-11-2009, 12:36 AM   #29
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Quote:
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Quote:
Originally Posted by Helen_Paradise
Tri tip, grilled veggies, apple or cherry plank pork tenderloin, and maybe a fattie.
Please tell us more about the planked pork tenderloin. Thanks.
Well, it didn't happen, the PT piece I had was an old one so I over cooked it on purpose minus the plank. Tomorrow I am going to get a fresh one and use the plank.
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Old 01-11-2009, 09:19 AM   #30
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Quote:
Originally Posted by Helen_Paradise
Tri tip, grilled veggies, apple or cherry plank pork tenderloin, and maybe a fattie.
That would all be great done on a new Primo Jr.
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