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Old 10-15-2011, 08:05 PM   #481
Azurecybe
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Jun 2011
Cedar Rapids, IA
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Got a 13 pound Turkey up in the smoker right now


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Old 10-16-2011, 07:41 PM   #482
corkybstewart
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I just put a chicken and a boneless chuck roast on the smoker. I think this is the first time I've ever smoked beef, usually I just do pork or poultry so I'm anxious about how this will turn out.



 
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Old 10-16-2011, 10:04 PM   #483
DeanRIowa
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Sep 2011
Northeastern, IA
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I just removed a some baby back ribs, boneless pork loin, a fatty, and baked beans from the smoker.

Dean
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Old 10-18-2011, 03:44 PM   #484
dfess1
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Mar 2011
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Quote:
Originally Posted by corkybstewart View Post
I just put a chicken and a boneless chuck roast on the smoker. I think this is the first time I've ever smoked beef, usually I just do pork or poultry so I'm anxious about how this will turn out.
pretty damn good I'm sure!

My tailgate this weekend consisted of:

6 racks of BB's

2 chuckie's

about 45 chicken legs

Neeless to say, everyone was quite full!

 
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Old 10-18-2011, 05:05 PM   #485
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Quote:
Originally Posted by dfess1 View Post
pretty damn good I'm sure!

My tailgate this weekend consisted of:

6 racks of BB's

2 chuckie's

about 45 chicken legs

Neeless to say, everyone was quite full!
Actually it was tougher and drier than I hoped, but there was very little fat. I'll find a better piece next time. The chicken was excellent. I'll have the scraps of it on a sandwich today at lunch..

 
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Old 10-18-2011, 07:08 PM   #486
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When I throw beef in the pit,I use chunks of wood on top of the coals. Seems to help that part a little. But I also make a moppin marinade with HB,Worcestershire sauce,& seasonings. mop it every time I flip it to keep it moist. & try to keep some pink in the middle. Bbq sauce is quite good at the end when you match it closely to the mop used to moisten it.
Another thing that is really good for this is Floribeen savory key lime oil. Mix some seasonings in a cup or so in the morning. Cover it till needed. That key lime flavor stands up to some serious seasonings too. Great flavor.
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Old 10-18-2011, 08:19 PM   #487
Cape Brewing
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my tailgate this past weekend for the Pats game:

115 lb pig stuffed with 12 lbs of chicken and turkey breasts and 12 lbs of chorizo and linguinca.

Do I win!?!?
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Old 10-18-2011, 08:41 PM   #488
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Quote:
Originally Posted by Cape Brewing View Post
my tailgate this past weekend for the Pats game:

115 lb pig stuffed with 12 lbs of chicken and turkey breasts and 12 lbs of chorizo and linguinca.

Do I win!?!?
Deep fried?
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Old 10-18-2011, 08:51 PM   #489
Cape Brewing
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Oh I get it... I see what you did there.

Mr. Funnyman. i know one interwebs ahole who ain't gettin an invite next year.

And no, no deep frying this time. I drilled holes about an inch off the bottom on the side of the huge pan I had made and used it. The fat just drained out the bottom and it cooked perfectly.

I then borrowed PTN's big smoker and used it as a "chafing dish" to keep the pig warm at the tailgate.

Trust me... telling PTN his pride and joy was a chafing dish was worth it.
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Old 10-19-2011, 03:02 PM   #490
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Looks tasty but I think more pictures are needed.


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