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Old 06-27-2011, 08:35 PM   #271
strat_thru_marshall
 
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Monday Is part of my weekend, and I'm about to get a couple birds on the smoker. Rubbed with my own brown sugar/chili rub and smoked over Cherry wood. Should have enough for dinner plus sandwiches all week!! First cook on the new smoker as well, we'll see how she performs. Coming up to temp as I type.

 
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Old 06-29-2011, 06:23 PM   #272
humann_brewing
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big smoke weekend for sure, I think the lineup is spares and tritip and beans with smoked rib tips in it put back on the smoker

 
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Old 06-29-2011, 08:13 PM   #273
dfess1
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Yeah, the 4th is going to be a big party at my parents place. We'll be bringing the smoker back up. So far the menu includes:

Pulled Pork
Brisket
Lots of ABT's
Pig Candy
Salt Potatoes
Corn on the cob (haven't decided if I'm smoking that or just boiling it)

Never have made moink balls. Not sure if I need to either with the rest of this lineup. I could make a couple of fatties, just to answer some curiosities of family members that have never had them. Still contemplating that one..

 
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Old 06-29-2011, 08:43 PM   #274
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I would save the pit space and not do MOINKs. Maybe a fatty or two though.
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Old 06-30-2011, 11:14 AM   #275
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Quote:
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I would save the pit space and not do MOINKs. Maybe a fatty or two though.
haha, I think it's going to be pretty tough for me to run out of room in my new pit!!

 
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Old 06-30-2011, 01:03 PM   #276
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Looks like I'm smokin Ribs for a concert on the 4th and grilling some chicken, sure hope my summer ale has enough carb to take a keg of my own beer too

 
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Old 06-30-2011, 01:25 PM   #277
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Quote:
Originally Posted by dfess1 View Post
haha, I think it's going to be pretty tough for me to run out of room in my new pit!!
What do you have?
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Old 06-30-2011, 01:48 PM   #278
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I'm thinking real hard about building a UDS. I think I have ready access to everything but a lid and cook racks.
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Old 06-30-2011, 01:51 PM   #279

When I lived in Montreal, Canada, we used to eat something called Smoked Meat. It's very popular there. It's sort of a cross between corned beef and pastrami in that it is cured, pickled and smoked. I have one curing in the fridge now and will smoke it this weekend. It's VERY tasty on rye bread with mustard. Nothing else. And it has to be hot. God I miss the real thing that's smoked in smokers with 90 years of old residue!

 
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Old 06-30-2011, 01:57 PM   #280
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Quote:
Originally Posted by jeepinjeepin View Post
I'm thinking real hard about building a UDS. I think I have ready access to everything but a lid and cook racks.
DO IT!!!!! caps
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