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07-22-2017, 08:44 PM | #676 |
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Tonight i had some very nice pork chops from Hy-Vee and corn on the cob on the grill. When it's this hot, it doesn't take long for the food to cook.
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07-22-2017, 08:56 PM | #677 |
Fight, build, win!
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Dude it looked fine and if it was tasty then you done good. There are so many methods and ways to do brisket the key is the end result. I didnt mean to come off arrogant on my post on my smoke. I just do what works for me the end result is all that matters. Brisket at its expense is a meat you want to do what works. Id like to try beef clod but that would be one expensive smoke and fear of failure stops me. Steven Raichlen did one today on his PBS show and got me interested in this again.
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"The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy." |
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07-23-2017, 08:15 AM | #678 | |
**** you, you cretin.
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Quote:
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07-23-2017, 08:34 AM | #679 | |
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What's his way? Hot and fast? That's how the PBC cooks. |
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07-23-2017, 08:47 AM | #680 |
**** you, you cretin.
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Yeah, hot and fast. 300 degrees.
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07-23-2017, 09:22 AM | #681 |
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07-23-2017, 09:31 AM | #682 |
**** you, you cretin.
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I think a smoke ring is overrated. People take it too serious, as long as it tastes good then that's all that matters. IMO a smoke ring is a presentation expectation while competing in competitions, it's not that serious to me.
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Attendance Chief record 11-9 Last edited by In58men; 07-23-2017 at 09:36 AM.. |
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07-23-2017, 09:34 AM | #683 | |
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Yup. It's why I don't care about it anymore. I'm not doing competition here, I just want good food without having to babysit it or get up at 0-dark-30. |
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07-23-2017, 09:37 AM | #684 |
**** you, you cretin.
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Exactly, I'm my biggest critic and my shit is outta bounds
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07-23-2017, 10:39 AM | #685 |
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This x1000.. It's fun, but taste is king.
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07-23-2017, 11:19 AM | #686 |
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Bacon Cheesburger on a stick:
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07-23-2017, 12:36 PM | #687 | |
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Sent from my SM-G920V using Tapatalk
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07-23-2017, 02:31 PM | #688 |
**** you, you cretin.
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Yep just salt and pepper. I also used a Tiger Sauce mop, applied twice though. Myron Mixon uses a spritz of beef au jus with brown sugar. I'm going to try that.
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08-24-2017, 07:19 PM | #689 |
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Homemade smoked salsa I put into some repurposed whiskey bottles. Good stuff! |
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08-24-2017, 08:41 PM | #690 |
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