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Pulled Pork BBQ Sammiches
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bigabyte
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Joined: 09 Jul 2005
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PostPosted: Sat Apr 22 06 7:47 pm    Post subject: Reply with quote

Thanks zilla, I used the cofffee grinder to grind up the dry rub ingredients, I used dry whole peppercorns in it. The wet ones that came from the vinegar with the onions and garlic I was leery of putting in the coffee grinder. I wasn't sure if it would grind up wet stuff. Now that it's the next morning, I'm thinking it wouldn't have hurt to try. Oh well.
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zilla
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PostPosted: Sun Apr 23 06 8:54 am    Post subject: Reply with quote

Ahhh, I'm sorry Chris I missed that they had come out of the marinade. You know a submersible blender or mini food processor would do the trick nicely. I like a nice project my self every once in a while.
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bigabyte
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PostPosted: Sun Apr 23 06 10:12 am    Post subject: Reply with quote

Thanks for the tips Zilla, the submersible sounds like a decent option, either that or a new food processor! I can't believe they wouldn't grind! Evil or Very Mad I was really looking forward to the wet rub and was pretty let down when it didn't work. Funny how you can never have enough toys in the kitchen.
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bigabyte
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PostPosted: Mon Apr 24 06 12:08 am    Post subject: Reply with quote

I added an update of the cooking and the final product review. In case your wondering, it was wonderful. I'll be doing it again, without a doubt.
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roxy
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Joined: 29 May 2005
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PostPosted: Mon Apr 24 06 1:26 am    Post subject: Reply with quote

Great looking sammich there Mr Woo. I noticed ya got the butt done in under a hour a pound, any tips on that you can pass on to use..??

How come you used so many different kinds of wood.?

Man you do need to get a camera.
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bigabyte
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PostPosted: Mon Apr 24 06 3:23 am    Post subject: Reply with quote

LOL! Laughing Yeah, the camera phone pics aren't too good are they? The butt cooked 14 hours, the total weight of the two butts was 17 pounds, the one I cooked here was probably a 9 pounder. That's pretty close to 1-1/2 hours per pound. Injects are supposed to speed up cooking because of the extra water in the meat, same principle as brined chickens, but it didn't seem any faster than usual to me.

I had 5 different kinds of wood, so I thought I'd try all of them. Sounded like the thing to do at the time. Wink
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roxy
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PostPosted: Mon Apr 24 06 3:59 am    Post subject: Reply with quote

I got ya on the size of the butt now. I was reading the label and thought you had discovered some voodoo or something.

So how many sammiches did you end up eating with your experiment..??
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Chargriller Akorn
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bigabyte
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PostPosted: Mon Apr 24 06 4:11 am    Post subject: Reply with quote

Just two! Laughing Laughing Laughing I kept snacking on the Chuck Roasts while waiting for the second butt to finish up. Tow was all I could fit in. I'm stuffed. I've had bits of Chuck Roast, two pulled pork sammiches, my own fair sahre of slaw, a baked potato, and some other goodies.
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Q-in
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Joined: 05 Sep 2009
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PostPosted: Sat Apr 16 11 6:29 am    Post subject: Reply with quote

ERROR!
Sorry, but the shared album or picture has been removed by its owner. Crying or Very sad
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roxy
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PostPosted: Sat Apr 16 11 7:27 am    Post subject: Reply with quote

Man.. you been doing some digging.. Laughing
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zilla
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PostPosted: Sat Apr 23 11 9:59 am    Post subject: Reply with quote

You ain't kidding Roxy! I wonder what year this is from?
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roxy
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PostPosted: Sat Apr 23 11 8:38 pm    Post subject: Reply with quote

zilla wrote:
You ain't kidding Roxy! I wonder what year this is from?


Hey Zilla, yeah its an oldie for sure.

Posted: Fri Apr 14, 2006 7:06 pm

Hope things are well with you and the family.
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Chargriller Akorn
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zilla
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PostPosted: Mon Apr 25 11 11:01 am    Post subject: Reply with quote

Thanks brother, We are well. Say how can you tell the exact date and time? My screen only show the month and date.
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Zilla

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zilla
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PostPosted: Mon Apr 25 11 11:06 am    Post subject: Reply with quote

OK, I figured it out!
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jess
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PostPosted: Sat May 11 13 4:12 am    Post subject: Reply with quote

This is the kind of post that MADE the smoke ring, & the lack of that is a problem. I am not a heavy poster or even a popular one but is the kind of post it is all about. Cheers...
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Alien BBQ
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Joined: 12 Jul 2005
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PostPosted: Sat May 11 13 4:30 am    Post subject: Reply with quote

There are quite a few good posters even today but like everything, things evolve over the years. I think that many post have said the same thing, but that is okay with me. I am the number 1 culprit in getting busy and not spending enough time on the site. I plan to be more active again this summer so look for more recipes and discussions! I really have to commend folks like Kam and soezzy (just to name a few) that have kept things going and interesting for all.
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