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Old 06-16-2013, 11:53 PM   #1111
BamaProud
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Mar 2013
, Tennessee
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Fathers day vittles Spatchcock Chickens and Babyback ribs:



Ribs:


I had to improvise when I added the Chickens. I raised the ribs up with a bakers rack on a cookie sheet.

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Old 06-17-2013, 12:47 AM   #1112
m3n00b
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Apr 2013
Orange County, Commiefornia
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Quote:
Originally Posted by BamaProud View Post

That sounds great. More detail please. what is crisped pulled pork? Do you fry it?

...also why we are talking breakfast pulled pork omelets are fantastic.
Exactly!!! Fried it almost like carnitas. The pics not working?

 
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Old 06-17-2013, 01:21 AM   #1113
BamaProud
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Mar 2013
, Tennessee
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yea pics are working, I just wasn't sure.
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Wine-Down Brewing and Winemaking
Drinking White Zinfandel, Orange Hefeweizen, Apfelwein, Jawbreaker Pale Ale, Brown Ale
Ferm1-Blackberry Merlot Ferm2-Apfelwein
Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale

 
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Old 06-17-2013, 02:05 AM   #1114
m3n00b
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Apr 2013
Orange County, Commiefornia
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Quote:
Originally Posted by BamaProud View Post
yea pics are working, I just wasn't sure.
Cool. Was worried if my android app was messing up again.

 
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Old 06-17-2013, 12:00 PM   #1115
JonM
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Milwaukee
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Quote:
Originally Posted by EHV View Post
How'd the wild turkey turn out? I have always had to resort to some type of injection to keep my geese moist.I've smoked some venison but tends to lean towards a jerky type texture.
The turkey was pretty good. He brined it overnight in a simple salt/sugar brine then we wrapped in bacon. Seemed to hold the moisture pretty well.
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Old 06-17-2013, 06:08 PM   #1116
Melana
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Ribs!
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Old 06-18-2013, 04:49 PM   #1117
Marquez
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Littleton CO
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Just started mine today.

First time ever using a real smoker, and not a foil pack on the gasser.
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Old 06-20-2013, 11:25 AM   #1118
OhioBri
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Mar 2011
chillicothe, ohio
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I smoked some injected wings last night using the recipe from another forum.

http://www.smokingmeatforums.com/t/1...falo-style/120

Best wings that I have ever had. I finished them on the grill to crisp them up the way that I like them. No mess. Hot Sauce on the inside.

 
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Old 06-20-2013, 11:31 AM   #1119
jammin
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I've done scarbellys on several occasions. Not a bad way to go. I'd make them more often if I could buy creole butter locally.

 
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Old 06-29-2013, 05:59 PM   #1120
ISUBrew79
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Mar 2008
Iowa
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Smoking a 13.5 lb Prime whole packer brisket on my Masterbuilt Electric Smoker today. The thing was huge and when whole wouldnt fit on the rack. I had no choice but to cut it in half and cook most of the flat as a separate hunk. I am 10 hours into the cook at 225 degrees. The IT of the thinner flat portion is stalled out at 165, but I am going to ignore the urge to foil wrap or bump up the pit temp. I want to see how well it turns out this way. I probably have 4 more hours left to cook.
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