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10-01-2005, 08:36 AM
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#21
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Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
Originally Posted by Greg Rempe
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Greg had I remembered earlier I drank my last cold beer last night, I would already be drinking now! Gotta load the cooler up and put it next to LuLu!
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10-01-2005, 08:38 AM
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#22
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Web Celeb


Join Date: Jan 2005
Location: Cleveland, Ohio
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SWEET...how does it smell at your hood right now!??
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10-01-2005, 08:41 AM
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#23
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Location: Bealeton, Virginia
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Quote:
Originally Posted by Greg Rempe
SWEET...how does it smell at your hood right now!?? 
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The aroma of sweet smoke is abundant in the neighborhood. Already had a neighbor come over!
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10-01-2005, 09:16 AM
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#24
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
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That's it...I'll be there in 7 hours. I'll bring more beer.
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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10-01-2005, 09:21 AM
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#25
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Location: Bealeton, Virginia
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Quote:
Originally Posted by Captain Morgan
That's it...I'll be there in 7 hours. I'll bring more beer.
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You got my number Jim, come on up! I'll be putting the brisket and chuck's on in about an hour and a half!
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10-01-2005, 12:07 PM
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#26
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10-01-2005, 12:49 PM
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#27
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
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Looks great, now don't get drunk and screw everything up like you did last weekend!
By the way, I'm on I-95, be there in about 4 hours.
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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10-01-2005, 05:19 PM
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#28
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Join Date: Jan 2005
Location: Virginia
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Hey ya Larry, looks great. You may want to try cooking that brisket next time, with the fat up. That way the juices run down through the meat. I have done it with the fat down and did not get as moist meat. IMHO.
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10-01-2005, 05:35 PM
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#29
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
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Looking like a mighty fine cook there Larry!
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I hope this isn't negative!
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10-01-2005, 05:58 PM
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#30
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Graduate of BBQ Central


Join Date: Sep 2005
Location: Columbia, SC
Posts: 599
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How they looking now, Larry? So far they look good.
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10-01-2005, 06:01 PM
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#31
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Moderator
Join Date: Mar 2005
Location: Anchorage, Alaska
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Quote:
Originally Posted by Captain Morgan
Looks great, now don't get drunk and screw everything up like you did last weekend!
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Larry, it looks great and I urge you to disregard the Cap'n's advise. A new pit is the perfect reason to celebrate with a few extra adult beverages.
Griff
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Griff
Friends don't let friends eat farmed fish.
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10-01-2005, 07:26 PM
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#32
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Web Celeb


Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Lots O' food, Larry! Who's all eating??
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10-01-2005, 07:39 PM
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#33
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10-01-2005, 07:42 PM
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#34
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Quote:
Originally Posted by Greg Rempe
Lots O' food, Larry! Who's all eating??
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Greg, if I don't take it to work it's going in food saver bags. It was kind of a test cook. There's plenty come on over!
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10-01-2005, 08:07 PM
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#35
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BBQ Centralite


Join Date: Jan 2005
Location: Mentor, Oh
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Larry, looks great! I spent all morning splitting about 30 , 12-15" apple logs that I have been seasoning all year. It was a BITCH!!!! Apple has a twisted grain and it gets real hard (like my dog!) Went to my brother in laws and he cooked some beer can chickens. I did about 5 lbs of Yellow Perch (deep fried with a corn meal/ flour breading) I caught last summer. Man, that perch was special! Keep us up to the minute on the cook. Looks like you are doing everything right! Woodman
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10-02-2005, 04:42 AM
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#36
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Master of All


Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
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NICE PIT LARR...oh wait #-o .
Nice looking food Larry! Looks juicy as can be!
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10-02-2005, 06:54 AM
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#37
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Web Celeb


Join Date: Jan 2005
Location: Cleveland, Ohio
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The brisket doesn't look dry or tough...
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10-02-2005, 08:45 AM
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#38
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Quote:
Originally Posted by Greg Rempe
The brisket doesn't look dry or tough... 
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Everything else turned out great, so may I was just expecting the brisket to be better. I'm gonna do it my normal fat side up next time and see. I always buy packers and separate myself, so that could have made a difference. I put the chucks ove the brisket to baste, it may not have been enough fat. This flat was overly trimmed of fat, I had bought some pork fat back to slice up and put over it but I didn't, maybe that would have helped. I'm gonna make some sauce and heat up the pulled pork to sit around a watch football all day. BTW, the chuck was out of this world, if you've never done it, I'd suggest you do. Overall it was a good first cook on LuLu. Her and I will learn and get better with each cook from here on out!
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10-02-2005, 07:16 PM
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#39
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
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I give you 3 more cooks before you get that baby down perfect!
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10-03-2005, 09:16 AM
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#40
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Stayed home from work today, and I'm enjoying a nice PP sammich courtesy of LuLu!!! Mighty good!!!
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