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03-27-2012, 04:21 PM | #61 | |
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We participate in a non-sanctioned BBQ contest every year. All things go. You'd be amazed by the great Q from every cooking method. I quit being a BBQ snob then. |
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03-27-2012, 04:21 PM | #62 |
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Ribs for 15 people? That's pretty pricey.
You could do a pork butt with cocktail buns for pork sliders for probably 1/4 the cost.
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03-27-2012, 04:36 PM | #63 | |
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This guy goes all out, too much here that I don't have the tools for, but I recommend the charcoal grate and putting in a proper temp gauge. I actually put in two gauges, one at each rack level. http://home.comcast.net/~day_trippr/smoker_mods.htm
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03-27-2012, 04:47 PM | #64 | |
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http://www.bbqguys.com/item_name_Med...m_2545011.html |
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03-27-2012, 04:49 PM | #65 | |
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03-27-2012, 04:51 PM | #66 | |
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03-27-2012, 04:54 PM | #67 |
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03-27-2012, 04:57 PM | #68 |
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I'm inclined to agree and disagree with peoples opinions about first time smoking.
The first time I smoked a brisket and a shoulder, it was very good. I was more worried about temperature of the meat and temperature of my cooking apparatus more than anything. After I got extremely comfortable with timing and my approach to smoking, I started to really open up my mind towards tactics on how to smoke, how to get that perfect amount of penetration in the meat, etc. Don't be scared to go out and smoke a brisket or a shoulder for the first time, at some point you have to do it, just put in the prep time on researching temps and techniques. That being said, the OP's one drawback is that this is a potluck presumably at work, so we're talking day old BBQ or at best a few hours old, which is fine. I think for him/her the best approach will be the crockpot option as you can just load up a bag of condiments and unplug the crockpot and take it to work and get back to what you were doing. Easy to clean up, easy to transport. |
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03-27-2012, 05:00 PM | #69 |
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Yeah....I'm probably going to roll with the crockpot for this venture.
There are a couple of good recipes so far in the thread. Anyone else have one for me to consider? |
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03-27-2012, 05:06 PM | #70 |
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My mom used to the crock pot recipe all the time for family gatherings, cook a few days ahead of time the then plug it in the day of. Do you cook and not just grill?
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03-27-2012, 05:29 PM | #71 |
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Also might want to add a bottle of hot sauce to the bbq sauce as well. It gives it a little kick, not strong the cooking removes a lot of the kick. I get so much hot sauce every birthday/Christmas it is not funny.
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03-27-2012, 07:12 PM | #72 |
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After reading the first page I will I'm sure be echoing the thoughts of others when I say you should but a 22" Weber kettle grill. You can cook damn near anything with them, they're not too pricey and they last for many years.
I also agre about the pork butt. A 5-6 pounder does fine on a kettle grill. |
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03-30-2012, 08:50 PM | #73 | |
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Sorry for the crappy pix My Wood is soaking in water My Brisket and ribs have been soaking in Marinade since about 3pm Tomorrow is the day...... |
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03-30-2012, 10:08 PM | #74 | |
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03-30-2012, 10:10 PM | #75 | |
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welll are you under 25?
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