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04-13-2019, 12:49 PM | #1531 |
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04-13-2019, 12:57 PM | #1532 | |
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Quote:
What seasoning did you use?
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04-13-2019, 12:59 PM | #1533 |
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Big Bad Beef Rub from Amazing Ribs. It's legit.
https://amazingribs.com/tested-recip...eef-rub-recipe |
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04-13-2019, 01:02 PM | #1534 | |
**** you, you cretin.
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Quote:
Can’t wait for my days off so I can get back to smoking. I’m working 23 straight days, my next day off is the 24th and I’m missing my smoker.
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04-13-2019, 01:12 PM | #1535 | |
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That looks great. I did 10 slabs of ribs last week. Here's 7 slabs I cut up and made a pile of ribs. [IMG][/IMG]
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04-13-2019, 01:19 PM | #1536 |
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FMB did you do fat up or down?
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Attendance Chief record 11-9 Last edited by In58men; 04-13-2019 at 01:26 PM.. |
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04-13-2019, 01:21 PM | #1537 |
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I cooked 8 chicken thighs and I wanted to do them all in my OK Joes Bronco Drum but it wasn't big enough to hold two muffin pans so I cooked 4 in the Drum and the other 4 I did in my Wichita. In the end after I glazed/sauced them I put them all in the Wichita. Used some apple and cherry wood. Turned out pretty good for my first attempt. I scraped the fat off the skin on 4 of them and said screw it on the other 4. The skin shrunk on the ones I scraped but one of those did turn out perfect.
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04-13-2019, 01:23 PM | #1538 |
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04-13-2019, 01:26 PM | #1539 | |
**** you, you cretin.
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Quote:
I’m going to try it again soon.
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04-13-2019, 01:47 PM | #1540 |
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If you were going to make chili from leftover brisket, point or flat?
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04-13-2019, 02:13 PM | #1541 |
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I think the flat would give you the better texture. Not as chewy.
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04-13-2019, 04:11 PM | #1542 |
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Pros in here.
Great stuff.
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04-13-2019, 04:41 PM | #1543 |
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Flat for chili for sure. Leave that point for burnt ends!
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04-13-2019, 09:50 PM | #1544 |
**** you, you cretin.
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04-13-2019, 10:12 PM | #1545 |
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