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Old 11-12-2011, 02:21 PM   #541
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Quote:
Originally Posted by lschiavo View Post
Pork has been on for an hour and a half already. I've been tweaking the smoker ever since. It was running a little hot. Finally fixed it with a little duct tape.

Too bad...no DD. I guess you guys are still pretty cool sober.
Bob just came in from his walk (we're out at the lake) and reminded me of his goals for today:
1. Stay sober
2. Stuff himself silly with meat
3. Sample everything else

Leave it to Bob to have a goal for attending a party.


As an engineer, you know how critical it is to have the correct tools at your disposal. Hopefully, you have enough duct tape.
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Old 11-12-2011, 02:51 PM   #542
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Quote:
Originally Posted by Yooper

Bob just came in from his walk (we're out at the lake) and reminded me of his goals for today:
1. Stay sober
2. Stuff himself silly with meat
3. Sample everything else

Leave it to Bob to have a goal for attending a party.

As an engineer, you know how critical it is to have the correct tools at your disposal. Hopefully, you have enough duct tape.
I agree with 66% of that plan.

I just got a new case of duct tape. Should be good for a while

 
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Old 11-12-2011, 04:46 PM   #543
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Quote:
Originally Posted by lschiavo View Post
I agree with 66% of that plan.

I just got a new case of duct tape. Should be good for a while
I'm bringing my camera! Apparently, we're supposed to post meat pictures in this thread and just not talk about it.

I've never had venison on a smoker before, so I'm eager to try it.
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Old 11-12-2011, 05:02 PM   #544
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Quote:
Originally Posted by Yooper

I'm bringing my camera! Apparently, we're supposed to post meat pictures in this thread and just not talk about it.

I've never had venison on a smoker before, so I'm eager to try it.
You always leave yourself so open ...I will not comment on meat pictures. You can however take all the "dam" meat pictures you like.

Venison will go on at 1:00. I hope that will give an hour to rest or finish cooking. There is still time to give me advice guys.

 
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Old 11-12-2011, 05:09 PM   #545
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Here's a teaser. Its hard to get a good shot. It's kinda smoky in there.
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Old 11-12-2011, 05:19 PM   #546
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Quote:
Originally Posted by lschiavo View Post
Here's a teaser. Its hard to get a good shot. It's kinda smoky in there.
Hey- how many people are you expecting?!?!

Is that all pork?
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Old 11-12-2011, 05:57 PM   #547
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Maybe 8 adults plus kids. That's only 2lbs each Maybe we'll have some left for sandwiches? It WAS on sale!

 
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Old 11-12-2011, 06:03 PM   #548
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There is no such thing as too much pulled pork.
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Old 11-12-2011, 06:06 PM   #549
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4 racks of St. Louis style ribs went on the WSM about an hour ago

 
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Old 11-13-2011, 01:52 AM   #550
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I actually preferred the venison. Thanks Bob and Yooper for killing it. Food was good, beer was good, company was great. We'll do it again soon.

 
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