***BBQ Redux Redux thread - OP with knowledge of the board***

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    And Dump is Mose.
     
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  2. Dump

    Dump Well-Known Member
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    and you are Toby
     
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  3. bigred77

    bigred77 Well-Known Member
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    This is probably the dumbest bbq thread thing I have ever seen
     
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  4. a.tramp

    a.tramp Insubordinate and churlish
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    nope, this is Toby. Relax Toby, it is Sunday night. You are off the clock.
     
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  5. devine

    devine hi, I am user devine
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    How many bbq threads are there that you’ve seen
     
  6. Hoss Bonaventure

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    Dozens.
     
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  7. Toast

    Toast Capo di tutti i capi
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    [​IMG]
     
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  8. Prospector

    Prospector I am not a new member
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    Little bitty chicken wings
     

    Attached Files:

  9. Owsley

    Owsley My friends call me Bear
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    That sock and sandal game though :laugh:
     
    #24109 Owsley, Oct 26, 2020
    Last edited: Oct 26, 2020
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  10. infected donkey

    infected donkey Arkansas Razorbacks
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    Nice touch of sock.
     
  11. Prospector

    Prospector I am not a new member
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    Hey now, it is chilly down here
     
  12. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    Either that or posting food that was heated in luke warm water for an extended period of time and later had grill marks added to it
     
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  13. Prospector

    Prospector I am not a new member
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    Nohedidnt.gif
     
  14. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    I think I have been consistent in my disdain for such posting itt
     
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  15. lfriend

    lfriend Well-Known Member
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    Hey you fucking nerds. Post more food porn.

    It will help me recover from covid or aids or whatever the fuck I've got.
     
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  16. bigred77

    bigred77 Well-Known Member
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    texasraider
     
  17. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Pork Shoulder is currently at 95 degrees with the ambient temp at 250.

    Do most pull and wrap at 165 or at 175?
     
  18. a.tramp

    a.tramp Insubordinate and churlish
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    Oh fuck, not this conversation all over again. Literally go back 3 days and read...
     
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  19. a.tramp

    a.tramp Insubordinate and churlish
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    Just busting chops because I love to.

    I do not wrap until it is done on pork.
     
  20. billdozer

    billdozer Well-Known Member
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    Who cares what you do. devine taught you everything you know.
     
  21. Prospector

    Prospector I am not a new member
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    Some will say wrap after your bark is how you want it.
    I've been known to wrap based on time. Example, eh it has been 3 hours, wrap it. Seems to work for me
     
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  22. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Ha! That’s what caused me to second guess. I usually do 165 but this weekend people were saying 175 instead. I figured I would ask to see what the consensus is.
     
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  23. a.tramp

    a.tramp Insubordinate and churlish
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    96C026C6-BECE-4AD5-BB1B-71F8C03A1498.gif
     
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  24. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    I like the way you think. It’s gonna be served tomorrow so I am thinking wrap it once finished to cool it and I can reheat it tomorrow.
     
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  25. Owsley

    Owsley My friends call me Bear
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    Never wrapped ribs or butts while still smoking
     
  26. devine

    devine hi, I am user devine
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    Pulled pork sous vide re heat temp?
     
  27. Willpépé

    Willpépé Miles of D.
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    I do 146.
     
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  28. a.tramp

    a.tramp Insubordinate and churlish
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  29. undrtow

    undrtow learn to swim
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    30 minutes at 140. 1 hour+ if frozen
     
  30. devine

    devine hi, I am user devine
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  31. bryix

    bryix to have ambition is my ambition
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    I do 165 and I've only started doing that recently. I'd never wrapped pork butts before. Results in the best pulled pork I've made by far.
     
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  32. Prospector

    Prospector I am not a new member
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    I've never not wrapped pork butts
     
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  33. Owsley

    Owsley My friends call me Bear
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    Will try wrapping the next butt I do. Foil ok or butcher paper preferred?
     
  34. a.tramp

    a.tramp Insubordinate and churlish
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    Paper. Foil can turn it into a steamer.
     
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  35. devine

    devine hi, I am user devine
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  36. a.tramp

    a.tramp Insubordinate and churlish
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    I concur
     
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  37. infected donkey

    infected donkey Arkansas Razorbacks
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    Cleveland?
     
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  38. a.tramp

    a.tramp Insubordinate and churlish
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    only if you are lucky
     
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  39. cal

    cal BOATS
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    strange i like the results of foil much better than paper

    just wrap that fucker tight and don’t poke a bunch of holes when you’re probing
     
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  40. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    I feel like people that wrap are really looking for that though.
     
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  41. Prospector

    Prospector I am not a new member
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    Thought speeding up cook and moist was the point?
    I've never used paper.
     
  42. a.tramp

    a.tramp Insubordinate and churlish
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    I use paper because it keeps all the juice from dripping out. Then while it is resting, the juice can redistribute. I don’t care about speeding up, if I did I would choose to do something other than smoke meat. It is a time consuming process.

    If you are looking to try and shave time off, use foil. I use paper for a different reason than that.
     
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  43. bigred77

    bigred77 Well-Known Member
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    His best post ever?
     
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  44. devine

    devine hi, I am user devine
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    Probably not
     
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  45. Owsley

    Owsley My friends call me Bear
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    Just picked up some pork spare ribs and beef sausage to throw on the smoker tomorrow. Also going to fry up some alligator as an appetizer. Going to be absolutely glorious weather. Can’t fucking wait.
     
  46. Owsley

    Owsley My friends call me Bear
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    The butcher also had some beef back ribs that looked good. Never done them (or had them to my knowledge) but they were tempting. Just didn’t seem to have a whole lot of meat on them for the price.
     
  47. infected donkey

    infected donkey Arkansas Razorbacks
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    Got a turkey dry brining for a sunday smoke. Have some friends coming over for an early thanksgiving since one is having jaw surgery next week and will be unable to eat solid food for 8 weeks.
     
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  48. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    Kroger has pork butts on sale for $0.99 per pound again.
     
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  49. infected donkey

    infected donkey Arkansas Razorbacks
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    If only the closest kroger wasn't 1.5 hours away...
     
  50. bigred77

    bigred77 Well-Known Member
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    Just picked up 5lbs of beef cheeks