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Chicken Lollipops, 2 racks of St. Louis and a Pork Loin!

Thatgrimguy
Thatgrimguy Posts: 4,738
in Pork
Still gonna scream WHO DAT! Despite the upset today. At least the food didn't upset! Cooked indirect at 350. With peach wood for smoke.

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Bacon Mat over a Bone in Loin. -  Loin was covered in pecan rub, then bacon, then a small amount of cherry rub over the bacon. Pulled off at 150.

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And a couple racks of ribs. Let them roll till they passed bend test. Both covered with bad byrons. One was basted with Bone Sucking Sauce towards the end of the cook.

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It was a BEAUTIFUL Sunday!!

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XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Comments

  • SGH
    SGH Posts: 28,883
    @Thatgrimguy‌
    Brother that is my kind of grub right there! Awesome looking for sure. Solid all the way around brother grim!! =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,883
    @Thatgrimguy‌
    You just had to put that shot of the palm trees to make me feel bad didn't you!!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,883
    Mine is sad compared to yours brother grim. I feel like a hobo!!!image

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • jcaspary
    jcaspary Posts: 1,479
    Great looking food and great scenery. I've tried different fruit for smoke nut not peach. How was it?
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    I like Peach. I have used a lot of it. I'm still really trying to discern the subtle differences in fruit woods. They all seem similar to me.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • SGH
    SGH Posts: 28,883
    @Thatgrimguy‌
    If you really want to "taste" the difference in the different fruit woods test run them on turkey breast. They will stand out like a sore thumb. Biscuits is a real good test medium for establishing a smoke profile as well. I use biscuits when testing a new smoker for how well it imparts smoke.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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