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So I got all these Briskets........
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Few more pics:
Keepin' It Weird in The ATX FBTX -
I don't know how you could only eat 3 or 4! They look amazing! Send them up north to me and I will dispose of them for you, lol.
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yellowdogbbq said:I don't know how you could only eat 3 or 4! They look amazing! Send them up north to me and I will dispose of them for you, lol.Keepin' It Weird in The ATX FBTX
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That's couse we are big dummies.GQuiz said:They look amazing. Blues Hog Honey Mustard and Dizzy Dust... that's it? Did you baste with anything after? What internal temp? Sorry for all the questions, but you and Travis spell it out so simple. It's easily repeatable. And my Egg tends to me-proof it.
Be careful, man! I've got a beverage here. -
Those are fantastic looking ribs. Personally, I'm a big fan of plain salt and pepper ribs. In fact, just did some over the weekend and they were glorious! I may put a little sauce on my plate for dipping, but I just love the pure, unadulterated flavor of pork. With most sauces, the pork flavor is totally overshadowed, in my opinion.
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The Cen-Tex Smoker said:GQuiz said:They look amazing. Blues Hog Honey Mustard and Dizzy Dust... that's it? Did you baste with anything after? What internal temp? Sorry for all the questions, but you and Travis spell it out so simple. It's easily repeatable. And my Egg tends to me-proof it.250 dome over oak for about 5 hrs (bend test and bone wiggle test)When done, Glaze with BH Honey Mustard for about 15 minutes while setting the table.That's it.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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No bueno. by far the least impressive of the bunch.The Cen-Tex Smoker said:Griffin said:Looks good CT. What did you think of the salt and pepper ribs? I tried them this weekend. Not impressed.
I blame it on execution...mine were fabulous!Just a hack that makes some $hitty BBQ.... -
Green egg, dead animal and alcohol. The "Boro".. TN
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henapple said:(slides in and out with little to no resistance) t @Caliking.. I'll have to text you my comments.FWIW, wrt to the context you are insinuating, I hope you're bringing more to the game than a "toothpick"#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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If you got all those briskest why the hell am I only seeing a pic of ONE rib? Hmmm?Duncan, SC
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Mross said:If you got all those briskest why the hell am I only seeing a pic of ONE rib? Hmmm?
there are 3 pics. none of them very good but there are 3Keepin' It Weird in The ATX FBTX -
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Little Steven said:You are so awesome. My life for you
Better be nice, i haven't sent your rubs yet......ooops.Keepin' It Weird in The ATX FBTX -
You did not get the joke. How much for one rib? I am just bustin your chops. The ribs look amazing.Duncan, SC
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Mross said:You did not get the joke. How much for one rib? I am just bustin your chops. The ribs look amazing.
ah- love that movie too! A little slow tonight.......50 cents for a coke? just pour some in my hands!Keepin' It Weird in The ATX FBTX -
Try Blues Hog Original 50/50 mixed with Sonny's Sweet sauce. I know it sounds like it will be to sweet but it's not. It is really good. It's my go to sauce and everyone so far has loved it. I did pulled pork for the guys I worked with and they raved about the sauce. It was BH and Sonny Sweet mix.
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Welcome to the Swamp.....GO GATORS!!!! -
Dave in Florida said:Try Blues Hog Original 50/50 mixed with Sonny's Sweet sauce. I know it sounds like it will be to sweet but it's not. It is really good. It's my go to sauce and everyone so far has loved it. I did pulled pork for the guys I worked with and they raved about the sauce. It was BH and Sonny Sweet mix.
okKeepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:Mross said:You did not get the joke. How much for one rib? I am just bustin your chops. The ribs look amazing.
ah- love that movie too! A little slow tonight.......50 cents for a coke? just pour some in my hands!
Just a hack that makes some $hitty BBQ....
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