it's 25 degrees but that's ok - BBQ Central

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Old 12-13-2008, 11:02 AM   #1
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it's 25 degrees but that's ok

Got up and pulled the smoker out and fired her up. Gonna do 2 brisket and 6 butts. This afternoon I'm going to try my first whole ribeye and some armadillo aggs. Will try to get more picks.


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Old 12-13-2008, 11:13 AM   #2
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That's gonna be good eatin! Looking forward to the rib roast pics!
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Old 12-13-2008, 11:18 AM   #3
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I can't wait to get the rib roast on, Gary sent me all the info on how to cook it, you guys are really great in the way you help people like me
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Old 12-13-2008, 11:20 AM   #4
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What kind of thermometer is that ?
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Old 12-13-2008, 11:25 AM   #5
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Looking good. Hay, what is that cook book in the first pic.
Looks like it has some mileage on it.
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Old 12-13-2008, 11:26 AM   #6
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Sounds like good queing weather to me. I'd rather do it in 25* than 95*. the ole smoker looks like it's a hummin alone. Don't forget the finished pics
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Old 12-13-2008, 12:12 PM   #7
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Looks like you got it going your way. Like to know how the roast comes out.
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Old 12-13-2008, 12:28 PM   #8
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Got a couple more pics after 3 hours and a pic of the rib roast right before it went on, The thermometers are Tel-Tru's that came on the unit.






the rib roast has montreal steak and cajun seasoning like Gary in Va told me to do
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Old 12-13-2008, 01:08 PM   #9
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29 here at the moment with 3 or 4" of snow already and snow expected through the rest of the the day today, all night tonight and tomorrow morning too!

So I'll get the kids to dig out the pit tomorrow, and give a butt or two a go.
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Old 12-13-2008, 01:25 PM   #10
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Mighty tasty lookin carnivore food you got there!!
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Old 12-13-2008, 02:09 PM   #11
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what??? no garlic slivers????

pull her off at 125 in the middle... oh man, i wish i was at your house

I am doing 3 of those things next weekend for a catering gig
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Old 12-13-2008, 02:18 PM   #12
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yes Gary, I put the garlic in, sorry I forgot to mention it
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Old 12-13-2008, 03:16 PM   #13
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brisket and butts been on 6 hours, just wrapped butts at 160, wait till they get to 185-190 and put them in the cambro for a couple of hours. Gonna wait on the brisket awhile. Rib roast up to about 110 or so.


butts ready to wrap




rib roast looking mighty tasty
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Old 12-13-2008, 03:16 PM   #14
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Lookin good! Usually coldler then that here, but it's 40* taday! Good day ta smoke ifin the wind would change direction! Oh well, just gonna take a bit longer, sure smells good round here!
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Old 12-13-2008, 04:33 PM   #15
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I am eating the best prime rib sandwich I have ever eaten, this is too damn good!
Thank you Gary, you are the man!!



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Old 12-13-2008, 07:39 PM   #16
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Well, just got done slicing the brisket and pulling the pork, ready to start bagging it up, long day but had a ball and it all turned out great.

armadillo eggs




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Old 12-13-2008, 07:58 PM   #17
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Good job on everything! Man just got done eating dinner and Im already hungry again LOL!!

Mike
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Old 12-13-2008, 08:34 PM   #18
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That all looks real good.
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Old 12-13-2008, 09:12 PM   #19
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Oh yeah!!! thats what I'm talkin about.

I love that ribeye with the garlic in there... It kind of permeates through the whole roast makes gooooooood stuff.
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Old 12-13-2008, 09:22 PM   #20
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That looks great! Too bad you can't "attach" some of it to an email and send it to us!
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