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Old 04-26-2011, 01:28 PM   #141
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what is this?
Ahhhh, I thought someone would ask. Here is the URL: Amesphos.

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Phosphates are used in a wide range of processed meat, poultry and seafood in which they perform several functions. Phosphates improve the retention of natural fluids in the animal muscle that would otherwise be lost in the aging, cooking or freezing process. They also act as protein solubilizers to aid in binding processed meats. Their presence results in improved texture, flavor and color.

Due to a unique instantizing process and the combination of short and long chain phosphates, AMESPHOS will dissolve completely at temperatures as low as 20 F and in the presence of salt. Additionally, AMESPHOS will dissolve completely in hard water and will not cause phosphate precipitation.
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Old 04-30-2011, 06:19 PM   #142
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A few weeks from now will be my first smoked pulled pork attempt for my son's 4th Bday. Any suggestions are welcome. Smoking ...sauce...slaw.
Sorry guys, no pics but I took the day off yesterday and smoked the pork butt. It was the best thing to come off the smoker yet! Just shy of 8 hours for a 6 pounder. I was too hungry by the time it was done to remember to take pics.

Thanks AZ for the slaw recipe. It was great as well. I also made a German potato salad that I just loved. I am ready now to ramp up production for the upcoming birthday party.
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Old 05-09-2011, 01:12 AM   #143
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Still breaking in my WSM and LOVING EVERY MINUTE OF IT! Did some baby back ribs today and a beer can chicken. I forgot to take a photo of the chicken, but here are some photos of the ribs. They were tear off the bone, but not fall off. So freakin' delicious!





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Old 05-09-2011, 01:16 AM   #144
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Thanks AZ for the slaw recipe.
Glad you liked it. It's my fav.

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Still breaking in my WSM and LOVING EVERY MINUTE OF IT! Did some baby back ribs today and a beer can chicken. I forgot to take a photo of the chicken, but here are some photos of the ribs. They were tear off the bone, but not fall off. So freakin' delicious!





Looking great! I may try a brisket next weekend, though them ribs are looking mighty tasty!
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Old 05-09-2011, 01:31 AM   #145
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Glad you liked it. It's my fav.



Looking great! I may try a brisket next weekend, though them ribs are looking mighty tasty!
I did a brisket last week and it was a hit. I highly recommend doing one! Don't be afraid, slow and low, 10-12 hours later and you've got yourself one amazing slab of meat! YOU CAN DO IT!
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Old 05-16-2011, 04:39 PM   #146
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I won a brinkmann smoker at the ASH springfest over the weekend, so of course I had to break it in. We walked (see stumbled) down to the local market and I picked up a rack of pork spare ribs, and my buddy grabbed a couple beef roasts. We put them in late Saturday night and Sunday we woke up to some great bbq. I'll try and remember to snap a couple pics next time!

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Old 05-16-2011, 06:02 PM   #147
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i did some smoked chicken thighs and a fatty this past friday. Quite delicous!

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Old 05-16-2011, 06:11 PM   #148
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I did a brisket last week and it was a hit. I highly recommend doing one! Don't be afraid, slow and low, 10-12 hours later and you've got yourself one amazing slab of meat! YOU CAN DO IT!
Threw it on the smoker around midnight Friday, and had a great late lunch Saturday. It was the best brisket I've ever had. It wasn't nearly as fatty as some commercial places - I think I did a fine job getting the right amount of fat cut off...



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Old 05-16-2011, 09:38 PM   #149
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I'm so damn hungry I about ate the monitor! Nicely done AZ_IPA. Leaving some fat definitely adds to the flavor. Man, that looks good. I can't wait to do my homemade pastrami from beef brisket in a few weeks.

Do you use the water pan in your WSM? Charcoal, wood, or a combination?

I've used the water pan but have read that without you get a much better bark on the meat. The only drawback is that the waterpan does a really good job stablizing the temperature and catching the fat drippings. I wrap it in aluminum foil a few times and cleanup is a easy as pie.

Damn it, now I want pie!

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Old 05-16-2011, 09:56 PM   #150
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I'm so damn hungry I about ate the monitor! Nicely done AZ_IPA.
Thanks! It was painless - the WSM held the temp steady for the entire cooking time + another 5 hours for the burnt ends!

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Do you use the water pan in your WSM? Charcoal, wood, or a combination?
I used the water pan - filled up with near boiling water at the start. Stubb's charcoal, with ~5 big chunks of cherry wood.

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I've used the water pan but have read that without you get a much better bark on the meat. The only drawback is that the waterpan does a really good job stablizing the temperature and catching the fat drippings. I wrap it in aluminum foil a few times and cleanup is a easy as pie.
That makes sense - boiling off that much water for that long of time is bound to make less bark.

I really need to wrap the pan in foil next time. That wasn't fun to clean.
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