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Unread 08-05-2009, 07:37 PM
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Hey Bass, that smoke ring on the ribs is awesome. You certainly know what you are doing. The only thing I hate is that I don't live near you!!
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Unread 08-05-2009, 08:29 PM
bassarama bassarama is offline
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Quote:
Originally Posted by Blue_Runner View Post
You certainly know what you are doing
It ain't rocket science guys

When it comes to smoking meats "Low and slow is the way to go"!


The pig took 10 hrs to cook at approx. 225*, the beer can chicken went 2.5 hours in the smoker and 30 minutes in the kitchen oven at 450* in order to crisp the skin a bit. It comes out amazingly moist and tender. The ribs are rubbed 12 hours prior to cooking and smoke for 5 hours using the 3-2-1 method.(3 hr. uncovered, 2 hr. foiled and 1 hr uncovered for the final glaze.

It used up two 8 lbs of lump charcoal and a few arm size oak and hickory for the smoke flavoring.
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Unread 08-05-2009, 09:47 PM
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charcoal? cheater!! Just kiddin man. 225 is my target temp when I smoke just about anything. I might have to try that 3 - 2 - 1 thing. I do similar but I've never done the "2"

Nice work. How hot was it that day?
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Unread 08-06-2009, 08:12 PM
bassarama bassarama is offline
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Details, details...

I said lump charcoal my friend, 100 percent natural hard wood for authentic BBQ.
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Unread 08-07-2009, 08:34 AM
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Lump Schmump!!

Its too hot to make your own coals right now anyway....unless a fella has a really long handled shovel

I can't wait to get something going. Not to wish the rest of summer away but - come on cold weather!!
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Unread 08-11-2009, 08:41 PM
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Bass, ya'll still exiled at that remote rebel outpost in the great white north huh?
Don't tell all those yanks our secrets.
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Unread 08-13-2009, 07:25 AM
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Bass, ya'll still exiled at that remote rebel outpost in the great white north huh?
Don't tell all those yanks our secrets.

... funny, very funny! the truth is, I'm not even from the south! I just love BBQ!!!!!!!!!!!
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