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It's WOOSDAY Folks! SHOW US THOSE PICS!!!
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[ul][li]Boston Butt Party[/ul] -
TRex,[p]Time for Chili!
<img src=http://i7.photobucket.com/albums/y269/ContractRecruiter/other/ChiliPot.jpg?t=1165952291">
[p]Smokey
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bbum,[p]What a black bark...what did you use on the exterior of the butts?[p]-Smitty
-SMITTY
from SANTA CLARA, CA
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SouthOfI10,[p]Fabulous color. I usually tent when they get a hair darker to hold the color.[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
thirdeye,[p] Ouch you made me bite my tongue...[p]
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Lawn Ranger,
Now that is how A Tejano eats beans!
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TRex,
Nuttin' to making homemade bread like this. A Kitchen Aid mixer does all the work......
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TRex,
Last night's adventure comes to a close! After an hour of prep, 17hrs 9 minutes on the Egg, 3 hours wrapped snug in the ice chest and an hour of pulling, my twin big butts are complete. Sorry for the redundancy from yesterday on some of the photos. It just didn't seem right to leave them out.[p]15.7lbs total, right out of the cryo pac.
[p]That Original Lump sure does spark a lot.
[p]2 hours into the cook.
[p]12 hours.
[p]Right before pulling. The big one on the right was ready over an hour before the samller one. Go figure.
[p]After a 3 hour stint in my ice chest wrapped up tight as a guitar string, they both pulled extremely well. It almost looks like lump crab meat....
[p]For a finishing touch, it was misted with apple juice and maple syrup and re-spun with some more Raging River.
[p]I always cringe when I think about the commitment involved in pulled pork. Then you savor that finished product, and it makes it all worth while. The majority of this is going to coworkers as a Christmas gift. The remainder will be used for sammiches, ABTs and pork and beans (one of my favorites).[p]I've really enjoyed everyones pictures.[p]Happy Woosday![p]Scott
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Ribeye with blue cheese sauce!!
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ronbeaux,
Sause recipe, sauce recipe, sauce recipe-I love Maytag-share the sauce recipe PLEASE!!!
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wobin,
Here it is!
Start with the triangle pack of blue cheese(whatever brand they have)
Warm in a sauce pan on low heat
Add some butter to help thin it out, EVOO also works
finish with a little cream, couple tablespoons at most[p]Don't boil, just melt! Shoot for thick not soupy.[p]Spoon over your steak. Or drink it right out of the pan!!!
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SouthOfI10,[p]Le' YUMM!!!!
Ya kinda teased us over the past 18ish hours. very nice!
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holy cow ! (pun intended)
i'm gonna have to retire so i can look at all this stuff![p]so i went to get some more fantastic, huge red king crabs legs last saturday... but they were out so i got this prime t-bone instead. i didn't have to chew it.[p]guess how much this thing cost?
<img src=http://my.erinet.com/~pnsonr/biggreenegg/9dec06-004.jpg>[p]i thought i should eat something green too. maine has banned santa's butt winter porter because they thought the label would attract children.
<img src=http://my.erinet.com/~pnsonr/biggreenegg/9dec06_1-016.jpg>[p]and to the poster from last sayturday night... yes i enjoy macro photos.
<img src=http://my.erinet.com/~pnsonr/biggreenegg/9dec06_1-017.jpg>[p][p][p]
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mad max beyond eggdome,
hey man! you typed my name! thanks man[p]i agree with trex... those are some fantabulous flame shots max. 3, 4 & 6 are great!
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bbum,[p]35 pounds of butt - now THAT'S a party. The most I ever did was 36 but that took me two separate cooks over two days on my Medium.[p]Very impressive![p]Cheers,[p]TRex
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Smokey,[p]Is that chili cookin' on a Small? That looks great - the weather just needs to cool down again, eh?[p]Cheers,[p]TRex
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eggaholic,[p]Great macro shots. That next to last picture almost made me lick my screen![p]Cheers,[p]TRex
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Those turned out great, Scott. I like how you pulled them and that bark looks mighty tasty. [p]Did you use a Guru on those? I also used to cringe about the process, then I bought a Guru and heck, if you know how to turn a dial and put a plug in an outlet I mean it's fullproof city![p]Cheers,[p]TRex
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ronbeaux,[p]You know, I like that. I was eating a steak the other night and I had some blue cheese crumbles on my salad, and I got a bite of steak with one of the crumbles and man it was like a marriage made in heaven.[p]Cheers,[p]TRex
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Rick's Tropical Delight,[p]As usual, fabulous pics. I can almost taste that last macro shot, and that pic of the raw steak with all the flecking is one of my favorites so far. [p]And by the way, you don't need to retire. Just give your 2-week notice and change jobs while living out of a hotel room where there's really not much else to do.[p]Cheers,[p]TRex
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Okay Woo, tell the truth - do you have a sun lamp that you carefully position over your food for each shot? Great pics.[p]And is it me or doesn't it seem like Wonder Bar Guy has a few too many teeth showing? Sketchy . . .[p]Cheers![p]jason
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Yeti Bob,[p]sounds amazing![p]
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Thanks, Chris. I haven't used Red Eye Express much but that may have to change soon . . .[p]Jason
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hayhonker,[p]Dang I say DANG. I bet you get a lot of moisture from those peppers too. Lookin' GOOOOD![p]Cheers,[p]TRex
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egret,[p]Another appliance on my wishlist . . .
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