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03-13-2011, 10:59 PM | #2 |
Take a Chill Pill
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That looks ****ing delicious.
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03-13-2011, 11:02 PM | #3 |
Amateur Poster
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03-13-2011, 11:30 PM | #4 |
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Your secret sauce looks an awful lot like my secret sauce.
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03-13-2011, 11:42 PM | #5 |
Kindness in words...
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03-13-2011, 11:52 PM | #6 |
Supporter
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03-13-2011, 11:54 PM | #7 |
Kindness in words...
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Oh, I forgot the finished project pic.
Holy shit, it was melt in your mouth juicy. I love carving steaks off the butt roast and then using the leftovers for BBQ sandwiches. Thank the almighty paprika and brown sugar gods that BBQ season has commenced! Smoke on my brothers and sisters, smoke on! |
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03-13-2011, 11:56 PM | #8 | |
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Quote:
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03-13-2011, 11:57 PM | #9 |
Kindness in words...
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03-13-2011, 11:58 PM | #10 |
FINALLY! The wait is over.
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03-13-2011, 11:58 PM | #11 |
Kindness in words...
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03-14-2011, 12:30 AM | #12 |
Banned
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Nine Pound Pork Butt is the name of my metal band.
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03-14-2011, 07:08 AM | #13 |
MVP
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I sold two olders smokers this weekend and bought the 22" weber smokey mountain. Dyin to fire it up
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03-14-2011, 07:40 AM | #14 |
Boom, Boom , Crash
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thats a nummy treat
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03-14-2011, 08:22 AM | #15 |
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I'm a BBQ novice and have a question....when you see this BBQ stuff on TV that's supposed to be super good (yes I know it's TV) it always seems to have a darker nearly burnt looking bark. I notice you still have a nice smoke ring though, but your bark isn't so dark. Is that merely a personal preference, type of meat dependent, or something that's hard to accomplish successfully (obviously it's easy to just burn it)?
After thought....I suppose the sugar content in the rub also affects this too. |
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