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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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Carbing/Aging Westy 12(new world), Chocolate stout V2, Pumpkin Ale V2.5 (1st batch 2014)
In the bucket Pumpkin Ale V2.5 (2nd batch 2014), Kinda Double Bastard
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Old 07-05-2012, 10:30 PM   #714
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So my homemade pastrami came out AMAZING...

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Carbing/Aging Westy 12(new world), Chocolate stout V2, Pumpkin Ale V2.5 (1st batch 2014)
In the bucket Pumpkin Ale V2.5 (2nd batch 2014), Kinda Double Bastard
On Deck The Kaiser, Blue Moon, oatmeal porter
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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.
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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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