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#42 |
Knowhutimean, Vern?
Join Date: Oct 2008
First Name: Andy
Location: In a little town somewhere in the USA
Posts: 10,237
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NC/SC bbq is awesome. I went to a pig-pickin on Saturday. One of the good things about this part of the country.
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#45 | |
Ronin smoker
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#46 | |
Knowhutimean, Vern?
Join Date: Oct 2008
First Name: Andy
Location: In a little town somewhere in the USA
Posts: 10,237
Trading: (4)
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#47 |
Simple Pleasures - 2oL
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Man i love Pig Pickin's, I go to one at least once a year on the start of dove season, and when i get lucky my uncle will host one when we are in NC visiting him.
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#48 |
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#49 | |
She's Watching My Ash!
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http://southcarolinabarbecue.blogspo...y-hill-sc.html And any place in Selma Alabama is good! ![]()
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#50 |
Just plain insane!
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I can't think of one place on Beale Street that has really good Q. Now there are several places in Memphis that are top notch... Central BBQ being my favorite, but on Beale the only place that is even decent IMO is The Pig and that is only for there sauces. Sorry for the run on sentence!!
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#51 | |
Simple Pleasures - 2oL
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#52 |
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#53 |
Local Artard
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Don't see anyone representin' Texas with any specifics, so here goes...Snow's, in Lexington...only open on Saturdays, they close when they run out of meat, which lately has been by 10:30 in the *morning*: http://www.snowsbbq.com/
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#54 | |
Admiral Douchebag
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Thanks Dave, Julian, James, Kelly, Peter, Gerry, Dave, Mo, Frank, Týr and Mr. Mark! ![]() |
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#55 | |
That's a Corgi
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Coopers The Salt Lick
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#56 | |
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#57 |
Rider on the storm.
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What kind of wood did you use? I had some in Seattle a while back that was cooked over Alder.
Speaking of wood, what is the favorite? Hickory, Pecan, Mesquite or something else?
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#58 |
Angry Asian Dwarf
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Here's the funny thing. That one was done in a Weber kettle.
![]() Split the kettle into 1/3-2/3. 1/3 had a pile of briquettes with a wall of firebricks separating it from the drip pan on the 2/3's. Lit it using a modified Minion method (a couple lit coals over a pile of unlit charcoal). Used 100% hardwood briquettes (Rancher's, the really popular ones from the WSM crowd) with chunks of mesquite and apple. Temp probe in the brisket, and a temp probe in the top vent. Top vent open all the way, the bottom vent nearly closed off (got it to hold around 225-250*F). A bit more cumbersome and hand's on than using a regular smoker but the results speak for themselves. ![]() Personally, my (current) favorite wood is mesquite and apple in a combination. Though, what I really want to use that I haven't gotten to use in ages is dried guava woot. I'm originally from Hawaii and that's what my dad used mostly for his smoking. Imparts a unique taste to the meat.
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S: 220/C: 209/G: 180 Last edited by jquirit; 03-03-2009 at 10:01 AM. |
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#60 | |
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