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Just some chicken

 
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Mr Tony's BBQ
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Location: Fredonia Wi

PostPosted: Jun 16 2013    Post subject: Just some chicken Reply with quote

I'm dropping MOST of them off at 2 different Graduation parties, but no reason not to VISUALLY share them with Y'all - I know not quite all of them will make it into the cambro... Shocked Very Happy Cool
I simply dry rubbed all of it, tossed about in case, let rest 20 min or so and loaded the Lang:

Half get hot sauced, half get a sweet sauce, though they dont NEED sauce [ yup, tried a couple already] the customer is usually right...lol !
40 pounds of 6 per pound wings, 30 legs and 30 thigh's...Gonna be some happy graduates in the area, and one happy, chubby BBQ guy Wink Thats about 40 pounds of Pulled Pork in the pans, more in the warmer!!

Thanks for lookin, hope your all enjoying Fathers day weekend - I am!!
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jess
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PostPosted: Jun 16 2013    Post subject: Reply with quote

there you go eating up the profits Rolling Eyes Laughing Laughing ...
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Canadian Bacon
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Joined: 06 Sep 2007
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PostPosted: Jun 16 2013    Post subject: Reply with quote

Nice looking load of bird parts MrT....love seeing pics of loaded cookers......
that made my peek on the Smoke Ring tonight well worth while. Very Happy Very Happy
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BUGSnBBQ
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PostPosted: Jun 16 2013    Post subject: Reply with quote

And my invitation for Official Taste Tester got lost in the mail AGAIN Wink Laughing

Great looking pile o birds ya got there Mr Tony!
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TrailerBuilder
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PostPosted: Jun 16 2013    Post subject: Reply with quote

They look great Mr T Cool
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k.a.m.
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PostPosted: Jun 16 2013    Post subject: Reply with quote

Tony, those are some mighty tasty looking chick pieces. Very Happy
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Mr Tony's BBQ
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PostPosted: Jun 17 2013    Post subject: Reply with quote

Thanks Guy's, tasty they WERE Embarassed Only a few werent quality enough to pass onto customers...A couple of each part that is Embarassed
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Mainely Smoka
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PostPosted: Jun 17 2013    Post subject: Reply with quote

Mr Tony's BBQ wrote:
Thanks Guy's, tasty they WERE Embarassed Only a few werent quality enough to pass onto customers...A couple of each part that is Embarassed


Tony-

Do you plan on that issue when you cook. I have noticed in my expierence that there are almost always a few pieces that dont make my quality control and will not serve to guest. On my baby backs its always the end of the ribs and on my thighs its odd and end pieces mostly smaller thighs that seem to get too well done. I was just curious
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roxy
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PostPosted: Jun 18 2013    Post subject: Reply with quote

Happiness is a loaded smoker..!

Nice batch of chicken right there.. Nice..!
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1buckie
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PostPosted: Jun 18 2013    Post subject: Reply with quote

There's a lot of great pics of filled up cookers around here, but I think you take the cake (or pie...your choice) !!!!

Great Cookup !!!!

Lotsa happy campers from your feeds....again...... Very Happy
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jeepdad
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PostPosted: Jun 19 2013    Post subject: Reply with quote

Dang Tony that thang is loaded! Well done bro and keep tasting for quality assurance!!

--Dan
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KevinWI



Joined: 18 Dec 2013
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PostPosted: Dec 26 2013    Post subject: Reply with quote

Is that a 48 or a 60 you got there?
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k.a.m.
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PostPosted: Dec 26 2013    Post subject: Reply with quote

KevinWI wrote:
Is that a 48 or a 60 you got there?

Tony has an 84.
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Mr Tony's BBQ
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PostPosted: Dec 26 2013    Post subject: Reply with quote

Yup, 84D, has rib box ...and if things keep going the way they are, ..."were gonna need a bigger boat"..Err, smoker!! Wink Cool Very Happy
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KevinWI



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PostPosted: Dec 27 2013    Post subject: Reply with quote

Rib Box? you mean the warmer box?
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Mr Tony's BBQ
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PostPosted: Dec 27 2013    Post subject: Reply with quote

Same difference...If I make my fire to the front of the firebox - at opening - I can cook in there no problem!! On a calm day it runs just as hot if not hotter [ with vent wide open ] as the main chamber. When I do whole hogs, I fill it with brisket, ribs, chickens or butts, or sides - its a rib box in my world!!
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KevinWI



Joined: 18 Dec 2013
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PostPosted: Dec 27 2013    Post subject: Reply with quote

That is good to know....at 150 degrees (per Ben), a little cool for cooking, but for warming or smoking salmon or making jerky sounds perfect.....but if we can cook out of if too? all the better.
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animal
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PostPosted: Dec 27 2013    Post subject: Reply with quote

You can always add the direct heat option I have on mine, 2 vents to open and put heat and smoke directly into the warmer. you have to ask for it, it is not on their website
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animal
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PostPosted: Dec 27 2013    Post subject: Reply with quote

here is a picture



the 2 vents on the bottom are what i was talking about. I can get it hotter than the main chamber, it also comes with a metal plate to seal it over when not in use
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Mr Tony's BBQ
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PostPosted: Dec 27 2013    Post subject: Reply with quote

I have found it easy to grill on the lower rack most days, but do like the direct vents!! You may have encouraged me to cut a hole in mine with a cover plate!! My biggest concern there is the heat eating the hole bigger over the years, but I suppose that too can be repaired easy enough if it becomes an issue! Maybe thats why Ben doesnt advertise it?? Are your flappers still sealing pretty good??
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