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Old 03-05-2012, 03:57 AM   #631
Azurecybe
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8 lb of bacon starting cure today. Smoke is planned for next Saturday.

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Old 03-05-2012, 04:38 AM   #632
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Quote:
Originally Posted by Chello

How's the skin turn out on your wings? Every time i do chicken wings the skin is like a big piece of rubber.
Get some coals going nice and hot, just before you take the wings off the grill finish them over the coals, that crisps the skin pretty nicely.
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Old 03-11-2012, 08:36 PM   #633
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Old 03-12-2012, 12:06 AM   #634
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was a busy weekend for me, grilled sat and smoked sunday
sat was crab stuffed eye steaks with wild mushroom whiskey cream sauce, baked tater and grilled asparagus
sun Peach Bourbon BBQ Ribs, smoked mac and cheese, crab and shrimp ABT's

2012-03-11-13.30.17.jpg   2012-03-11-13.38.51.jpg   2012-03-11-13.58.20.jpg   2012-03-11-18.48.23.jpg   2012-03-10-14.47.35.jpg  

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Old 03-29-2012, 01:21 AM   #635
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I know it's not the weekend but I fired up the BGE after work this afternoon and threw some bone-in Dino bone short ribs. I bottled 5 gallons of a farmhouse ale while I waited them out. Heres a little BREW N' Q porn.

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Old 03-29-2012, 01:43 AM   #636
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Quote:
Originally Posted by WeimBrew
I know it's not the weekend but I fired up the BGE after work this afternoon and threw some bone-in Dino bone short ribs. I bottled 5 gallons of a farmhouse ale while I waited them out. Heres a little BREW N' Q porn.

<img src="http://www.homebrewtalk.com/attachment.php?attachmentid=54659"/>
Man I'd hit that right about now. Looks great!
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Old 03-30-2012, 11:14 AM   #637
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Beer can chickens smoked with hickory yesterday. The only reason I get canned BMC.

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Old 03-30-2012, 11:21 AM   #638
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Maiden voyage with the new WSM! Going to try a chicken or two. I'll brine them tomorrow and get them on the fire Sunday afternoon.

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Old 04-02-2012, 07:18 PM   #639
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60# pork going on now
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Old 04-02-2012, 07:20 PM   #640
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In they go!
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