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Game Day with Qview
Well it all came out good. Both the venison hind quarters came out well and good comments on both. Also the bear was real good. I think bear lends itself real well to spicing up like pork. I think the spiking of the smoker temp works. I have done this with pork loins and they are allot more... -
Game Day with Qview
Doing a smoke for a poker game tonight. 2 hind quarters on venison and 1 bear. The bear and 1 venison I added a rub last night. The other venison I wrapped in bacon. I naked venison (no bacon) and the bear I will in a few hours spike the temp to over 400 degrees for approx 30 minutes. What I am... -
storing bacon fat
I to remember some of this but a question I should ask what about breakfast sausage grease? Its pork. Pete- petesque
- Post #26
- Forum: General Discussion
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Argentina BBQ
I am doing 2 venison hind quarters and a bear hind quarter tomorrow for a poker game sat night. My beer is free Pete- petesque
- Post #8
- Forum: General Discussion
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Argentina BBQ
The black door is just a goodie box. Lighters paper towels etc. No I don't use a lid on the fire pit. The chimney has a strong draw that pulls the fire completely horizontal. Pete- petesque
- Post #5
- Forum: General Discussion
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UDS Maiden Voyage
No pics didn't happen. Their I said it for ya Bubba. Pete- petesque
- Post #4
- Forum: Charcoal Smokers
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Argentina BBQ
Todd Here is a link to all my photos http://s293.photobucket.com/albums/mm43/peteque/ Some friends and I got together and built it. It cooks like a dream. Pete- petesque
- Post #3
- Forum: General Discussion
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Argentina BBQ
When I saw Pieter's message and that he was from Argentina I thought about some of the BBQ I have heard about from their. So I thought maybe post a few sites on that subject. http://fooddownunder.com/cgi-bin/sea...tina&words=all http://www.instructables.com/id/How-...ciendo-un-asa/...- petesque
- Thread
- Replies: 7
- Forum: General Discussion
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very new and nervous
Pieter Here are some photos to give you some ideas. http://www.wedlinydomowe.com/smokehouse-plans.htm Lots of photos. Be sure to click the links at the bottom of the page http://www.wedlinydomowe.com/photo_galleries/names.htm this is a bunch more. Some elaborate and some just cinder block... -
very new and nervous
Well this is the spot. My Avatar is my smoker. Others will be by shortly. Pete -
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Gonna make you drool!
Seboke. Could you post some more detailed pics of your smoker. I am liken that design. The ribs are looking good. Pete- petesque
- Post #17
- Forum: For New Members
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Smoking allot of #ss
I am sure I saw that post also. Looked dang good too. I am sure that is were I got the idea. What about just heavy rub? I am thinking it would create a crust? Pete -
Longevity Calculator.....88's Gonna make it to 91?
This can't be right. I'am 52, overweight allot, Drink 2 liters of gin a week and a pack of cigarettes a day and it came up with 83.4 years. I guess the party goes on. My bio age was 49.2. Go figure. My Dad went at 68 yrs. Mother 73. Pete- petesque
- Post #13
- Forum: General Discussion
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Smoking allot of #ss
Well its on, I will be smoking 2 venison and a bear hind quarter this weekend. Thought I would get some ideas from all of the experts here. The bear I was just going to rub the night before and hang in the smoker. Looking for 160 degrees. The venison is a different story. Since this has so... -
3rd times a charm, Iowa
Yea and lost all my points and post count. Back to newbie again. Hope you post pics. Would be most interested. Pete -
How bout some Buckboard. Finished. qview
Now thats a BLT!!!!!!!!!!!! Looked at cabelas and didn't see your slicer. Could you post info? Pete- petesque
- Post #12
- Forum: Hot Smoked Bacon
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my dry cured belly bacon.
I gotta do this soon. Love that bacon Pete- petesque
- Post #6
- Forum: Hot Smoked Bacon
