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Todays Cook (heavy with pics)

 
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Brian Briggs
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Joined: 25 Dec 2008
Posts: 556
Location: Port St Lucie, Fl.

PostPosted: Fri Jun 25 10 9:56 am    Post subject: Todays Cook (heavy with pics) Reply with quote

Just finished rubbin 6 butts and making the maple breakfast fatty. I have the morning logs in the garage in case it rains. Went to the local tree trimmer and bought a truck full (minus space taken by my 55 gal drum score from yesterday) of seasoned oak for $20.00. He said take all you can Cool.

Did the 6 butts 2 ways; Three with my usual rub and mustard (how I have been doing it) and three with just the rub, no mustard. I may inject one of each with applejuice and brown sugar (not sure yet Confused ).

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The Maple Fatty (I need a bigger spatula to flip the darn pancake)

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Come on dad, DROP SOMETHING ALREADY!

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I also made 4 BBQ sauces. Roxy's Mustard, Roxy's Apple, Smokehounds Cherry Rootbeer (this time it is much better than my last failed attempt) and a botched Roxy's apple (story to follow pic).

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So, my wife that only likes SBR and occasionally Bluefront BBQ sauce. However, the apple went over great last weekend with the ribs so I decided to make more. While rushing through the recipe I get to 1 tbsp of cider vinegar. I wonder to my selph why would I do that when I already added 1 cup of apple cider vinegar. I have her try it to see if it is sweet enough for her (I like it tangy) and she gives me a look of horror Shocked She tells me it tastes like "when you throw up stomach acid in your mouth". What a kick to the fricken groin that was. I then realize what I did, I added 1 cup of apple cider vinegar not a cup of apple JUICE Embarassed . I am not an experienced sauce maker so I am sitting there scratching my head on how to salvage the "stomach acid". I grab the apple juice and ketchup. Getting a little better. Grab some apple cider, ok even better but now it is too damn sweet. Where is the Sriracha and cayenne? Now it is pretty darn good and is now called Sweet 'N Spicy (was tempted to call it reflux Laughing )

Tomorrow I fire up at 4am, make the coleslaw and prep 30 jalapenos for ABT's for Saturdays party. If anyone here is near the Port Saint Lucie, FL area come on by. We have a band/DJ, 10x20 slip 'n slide / soap wrestling mat, slip 'n slide and lots of good eats. BYOB and a covered dish Cool [/img]


Last edited by Brian Briggs on Fri Jun 25 10 7:45 pm; edited 1 time in total
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Brian Briggs
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Joined: 25 Dec 2008
Posts: 556
Location: Port St Lucie, Fl.

PostPosted: Fri Jun 25 10 6:03 pm    Post subject: Reply with quote

Up at 3:30 to start the fire (I can not wait till my pellet smoker comes in next month). I am having a hell of a time keeping temps. Reaffirms my need to modify the grill some more. It is a job to get it to the 225-250 range.

"Cleaning" the grates
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Fire is rolling
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Meat is on!
[img][/img]

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k.a.m.
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Joined: 12 Dec 2007
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Location: Southeast Texas.

PostPosted: Fri Jun 25 10 7:13 pm    Post subject: Reply with quote

Brian, your off to a great start. Very Happy If I leave now I can make the party. Very Happy I will be watching for more updates. Smile
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rodneymeatsnsweets
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PostPosted: Fri Jun 25 10 7:15 pm    Post subject: Reply with quote

BB you are off to a great start. Can't wait to see the updates.
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BBQMAN
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Joined: 13 Jun 2005
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PostPosted: Fri Jun 25 10 7:18 pm    Post subject: Reply with quote

Great looking start Brian, wish I could make the trip that sounds like a great party! Cool

Cool dogs too- looks like they are waiting for a treat! Laughing
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Brian Briggs
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Joined: 25 Dec 2008
Posts: 556
Location: Port St Lucie, Fl.

PostPosted: Fri Jun 25 10 7:49 pm    Post subject: Reply with quote

Learned a valuable lesson today. When pre-heating wood on your firebox, do not go in the house and check out Smoke Ring.

[img][/img]

The maple fatty turned out great!
[img][/img]

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rodneymeatsnsweets
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PostPosted: Fri Jun 25 10 7:52 pm    Post subject: Reply with quote

Brian Briggs Been there done that.
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Brian Briggs
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PostPosted: Fri Jun 25 10 7:53 pm    Post subject: Reply with quote

Thank god (and Home Depot) for 4" channel locks Laughing
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patruns
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PostPosted: Fri Jun 25 10 10:47 pm    Post subject: Reply with quote

Looking good! What exit off of 95 do I get off? Wink
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Brian Briggs
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Joined: 25 Dec 2008
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Location: Port St Lucie, Fl.

PostPosted: Fri Jun 25 10 10:51 pm    Post subject: Reply with quote

Gatlin, but that is a hell of a drive for some Q Laughing
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Marky C
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PostPosted: Sat Jun 26 10 12:20 am    Post subject: Reply with quote

aah the wood drying trick, I tried that on the woodstove ONCE. Embarassed
Fatty looks great.
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texbbqpits
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PostPosted: Sat Jun 26 10 5:24 am    Post subject: Reply with quote

Fatty looks good. Hope to see pics later on of the butts. Tom
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Big_AL
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PostPosted: Sat Jun 26 10 8:36 am    Post subject: Reply with quote

I'll take a pulled pork sammie wth Roxy's mustard, a slice of fatty with Roxy's apple and a Yuenlging to wash it all down. Wink

WELL DONE!!!!
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Okie
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PostPosted: Sat Jun 26 10 10:14 am    Post subject: Reply with quote

What Big Al said! Can you fed ex it?

Great job.
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Mrs. K.A.M.
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PostPosted: Mon Jun 28 10 2:25 am    Post subject: Reply with quote

WoW Exclamation Nice idea for a fattie, looks delicious Very Happy
How did the pork butts turn out Question
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Wingman
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PostPosted: Mon Jun 28 10 2:28 am    Post subject: Reply with quote

Man it looks good. I liked your fire on top. Should have roasted some marshmellows.
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SnoValley
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Joined: 22 May 2010
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PostPosted: Tue Jun 29 10 8:09 am    Post subject: Reply with quote

Love the fatty and especially the Yuenlging which is the oldest brewery in the united states I believe, ah I love the premium. Enjoy your evening.

I love my iPad for traveling the smoke ring while tending to the q. Doh, my temp is below 175!
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Last edited by SnoValley on Tue Jun 29 10 9:24 am; edited 2 times in total
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bigtex
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PostPosted: Tue Jun 29 10 8:30 am    Post subject: Reply with quote

Food looks great.
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