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If you don't look at my QVIEW the terrorist win

post #1 of 14
Thread Starter 

The start of a great weekend.  We are smoking St Louis style spare ribs, conecuh sausage (if they don't carry conecuh sausage where you live, then move), and my first fatty.  More to come tomorrow.

 

 

 

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post #2 of 14

Looking good so far. icon14.gif

post #3 of 14

Nice Start...

 

 

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  1. Go into your profile and Under Location put where you are.
  2. City & State or Area & State will do. This will help members when answering your questions.
  3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
  4. Do Not Post  your other questions and smokes in the Roll Call Forum.
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  8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
  9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
  10. A good choice for a remote dual probe thermometer is the Maverick ET-732
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post #4 of 14

Looks good so far!

post #5 of 14
Quote:
Originally Posted by SmokinAl View Post

Looks good so far!


X2
 

 

post #6 of 14

Quick Quick the terrorist is coming funny-wallpapers-chicken-war-500x375.jpg

post #7 of 14

Nice, and Welcome to the SMF... I am still a newbie also...

post #8 of 14

I thought it was "God kills a kitten every time you don't look at Qview"

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Looks like a great start to a good day! And the kitten will live now to!

post #9 of 14

I looked and and and...i saved a Kitten.. Looks like your off too a greaticon14.gif start!!

post #10 of 14
Thread Starter 

Fatty going on as the sausage comes off.  I wrapped the sausage in foil and was planning on throwing it on the grill on the top rack still wrapped when it was time to warm them up.  Anybody got a better idea?

 

 

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post #11 of 14

Something like that wouldn't need to be warmed up around here, it would be gone in no time...Looks like a nice fatty, what did you stuff it with? Good luck with the ribs, can't wait to see the money shot!
 

Quote:
Originally Posted by jcglenn1009 View Post

Fatty going on as the sausage comes off.  I wrapped the sausage in foil and was planning on throwing it on the grill on the top rack still wrapped when it was time to warm them up.  Anybody got a better idea?

 

 

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post #12 of 14
Thread Starter 

 

The fatty was stuffed with provolone cheese. Going to branch out and try new things next time, but it was a big hit for my first time.  As for the ribs I guess I am a big tease and there will be no money shot.  I pulled off the 4 racks and had 20 people chanting my name and I started cutting.  I let everybody else get some and then made my plate and realized I hadn't documented it.  I have let you guys down.  The best/worst thing is they were considered hands down my best work.  I did a couple of things different this go round.  I rubbed them down with olive oil the day before and then the rub and wrapped them in plastic wrap.  I also used half hickory chunks and half whole pecans.  I guess I will have to try again and send pics.  Until then this will have to do (man in cat vest is not me)

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post #13 of 14

Looks great!

post #14 of 14

Looks great Glenn, Your right about the Conecuh sausage, It's mighty tasty sausage.gif

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