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DrunkPlumber
BBQ Pro


Joined: 22 Feb 2011
Posts: 848
Location: Northern Kentucky

PostPosted: Feb 24 2013    Post subject: Reply with quote

Roxy, the last time I did a dinosaur leg I pulled the skin back like a chicken and applied my rub. Put the skin back and wrapped with bacon. Injected with creole butter. Smoked at 225 (must be steady) with a combination of apple and cherry wood (was out of redwood) for 3.5 million years, to 145 eternal. Sauced with some Roxy's Mustard Sauce. It was fall off the bone good. Used leftovers with some grilled Pterodactyl wings and steamed veggies for an awesome soup. It was one for the Ice Ages.


Just sayin'.
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Knowledge is knowing a tomato is a fruit.
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roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario

PostPosted: Feb 24 2013    Post subject: Reply with quote

Now that is some funny stuff right there..!! Laughing
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Chargriller Akorn
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jeepdad
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Joined: 21 Sep 2008
Posts: 5572
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Feb 24 2013    Post subject: Reply with quote

Roxy, my creative brother. I would kick it old old school and eat it raw! Kicking it caveman style! Or cut in little pieces and roll in rice and nori for some Dino-sushi! Very Happy Shocked Very Happy

--Dan
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DrunkPlumber
BBQ Pro


Joined: 22 Feb 2011
Posts: 848
Location: Northern Kentucky

PostPosted: Feb 28 2013    Post subject: Reply with quote

Sorry, been busy for a few days.
Roxy, how did the cook turn out? Pics?
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Knowledge is knowing a tomato is a fruit.
Wisdom is knowing a tomato does not belong in a fruit salad.

Life is hard. It's harder if you're stupid.

There is no such thing as too much onion.

I'm NOT liar #94. I swear!
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Hell Fire Grill
BBQ Super Pro


Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!

PostPosted: Mar 01 2013    Post subject: Reply with quote

Looks like one of my ex-wife's legs. Should be ground into sausage.
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SoEzzy
BBQ Super All Star


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Mar 01 2013    Post subject: Reply with quote

Hell Fire Grill wrote:
Looks like one of my ex-wife's legs. Should be ground into sausage.


I know why you would grind her into sausage... but how did you get away with it all these years? Razz Rolling Eyes Shocked
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roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario

PostPosted: Mar 01 2013    Post subject: Reply with quote

DrunkPlumber wrote:
Sorry, been busy for a few days.
Roxy, how did the cook turn out? Pics?


Not very good at all.. Kinda tasted like gator and frog legs all at the same time..

Maybe next time I will try Aliens huricane recipe... Razz Laughing
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Chargriller Akorn
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MacEggs
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Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada

PostPosted: Mar 01 2013    Post subject: Reply with quote

Hell Fire Grill wrote:
Looks like one of my ex-wife's legs. Should be ground into sausage.


Ya .... my ex certainly had her claws dug into me ... Evil or Very Mad

Especially when she wore press-on nails. Surprised Wink
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"If the women don't find you handsome, they should at least find you handy."
Pickled Eggs

The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
Napoleon Propane Grill
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texbbqpits
BBQ Super Pro


Joined: 18 Oct 2006
Posts: 1203
Location: East Texas

PostPosted: Mar 01 2013    Post subject: Reply with quote

For some reason or other, I thought it was supposed to taste like chicken....
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1buckie
BBQ Super Pro


Joined: 10 May 2009
Posts: 3290
Location: Sacramento CA

PostPosted: Mar 01 2013    Post subject: Reply with quote

I checked Tom....it's not on the list....



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"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
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texbbqpits
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Joined: 18 Oct 2006
Posts: 1203
Location: East Texas

PostPosted: Mar 01 2013    Post subject: Reply with quote

Thanks 1buckie for clearing that up. That's a great post right there. tom
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1buckie
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Joined: 10 May 2009
Posts: 3290
Location: Sacramento CA

PostPosted: Mar 01 2013    Post subject: Reply with quote

texbbqpits wrote:
Thanks 1buckie for clearing that up. That's a great post right there. tom


Glad to help out with an informative chart or graph when I'm able, Tom !!!
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Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
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Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Mar 02 2013    Post subject: Reply with quote

Not to Hijack, but Ken, there is one thing missing from your chart.
Since this is a family forum, all I can say is, "Smells like fish, tastes like chicken"
Nuff said.
Laughing Laughing Laughing
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Fig Pucker
BBQ Pro


Joined: 09 May 2008
Posts: 609
Location: Central MA

PostPosted: Mar 02 2013    Post subject: Reply with quote

I would recomend any of these:



Very Happy
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Andy
WSM 18.5" 22.5", Genesis EP330
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roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario

PostPosted: Mar 02 2013    Post subject: Reply with quote

You guys just keep on giving.. Laughing
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Chargriller Akorn
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