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Old 07-05-2012, 12:12 PM   #711
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And the corned beef is on the smoke! I hope I soaked that sucker enough to get rid of the saltiness. Changed out the water maybe 6 times yesterday. First few times water had a lot of color. Gross.

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Old 07-05-2012, 10:03 PM   #712
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Quote:
Originally Posted by Azurecybe View Post
The two forks method is a time proven classic. I was thinking about upgrading to these. A guy can never have too many toys.


http://www.amazon.com/Bear-Paw-Meat-...1055398_a1_3_p
Try the Meat Rake they work much better than the bear claws, the handles don't get greasy and slippery, then are much stronger and work faster. I have them both.

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Old 07-05-2012, 10:28 PM   #713
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Meat rake? Wow that is pretty cool!

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Old 07-05-2012, 10:30 PM   #714
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So my homemade pastrami came out AMAZING...

image-2161794407.jpg

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Old 07-05-2012, 11:07 PM   #715
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Looks great, how the heck do you eat something that tall

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Old 07-05-2012, 11:15 PM   #716
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That pic is deceiving now that I look at it. The pickles are the small dill gherkins and the bread is not the jumbo size like the beefsteak or new york rye loaves.

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Old 07-15-2012, 02:34 PM   #717
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Prepping a chuck roast for burnt ends

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Old 07-15-2012, 03:38 PM   #718
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had a group over yesterday and did 3 Butts, ABTs, 3 chickens and smoked mac and cheese.

smoke-butt.jpg   smoked-mac-pork.jpg  
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Old 07-15-2012, 03:49 PM   #719
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Smoking one butt right now Cuban style with adobo criollo as a rub. Gonna pull it at like 190 and slice it for Cuban sammiches.

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Old 07-15-2012, 03:52 PM   #720
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Quote:
Originally Posted by Gixxer
Smoking one butt right now Cuban style with adobo criollo as a rub. Gonna pull it at like 190 and slice it for Cuban sammiches.
What is Cuban style?
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