Easter Menu Thread

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Rambo
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Re: Easter Menu Thread

Postby Rambo » Fri Mar 30, 2018 3:55 pm

getting there
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OldUsedParts
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Re: Easter Menu Thread

Postby OldUsedParts » Fri Mar 30, 2018 4:15 pm

you're sure making it difficult to wait until Easter Sunday, Pal :banghead: :laughing7: :lol:
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Re: Easter Menu Thread

Postby Russ » Fri Mar 30, 2018 5:37 pm

OldUsedParts wrote:Alligator should be here tomorrow THEN the work starts - - trimming and overnight brine then mixing the spritz bottle (instead of mopping) my Podnah also told me to put foil under him, sprinkle with Hootchie Mama and then lay the bacon strips on about and hour or more before the end of the grilling/smoking :tup: :wav:


Can't wait to see this cook, I've had croc in Aussie but not gator, thinking it's much alike.

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Re: Easter Menu Thread

Postby OldUsedParts » Fri Mar 30, 2018 6:16 pm

Got me purdy nervous, Russ, but my Cajun Podnah says it's gonna be a piece of cake and a surprise to everyone.
I'll start a new cook Thread in the Pellet Pooper Thread once it gets here. I'm wanting to use Mesquite but the Wiffy wants Apple Pellets since I told her it tastes like Skeeken. :banghead:
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Re: Easter Menu Thread

Postby egghead » Fri Mar 30, 2018 9:08 pm

Two racks spares, two racks beef Dino ribs, 16 ABTs, one salmon filet, and a bunch of grilled veggies.
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Rambo
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Re: Easter Menu Thread

Postby Rambo » Fri Mar 30, 2018 9:34 pm

We're eating tomorrow so I started this morning rather than tend that ol stick burner all night. Bought a nice CAB Choice brisket and started it about 8 this morning. SOB went into the stall at 5 o'clock at 159 and didn't budge until 8. took off like a rocket then. it's resting on the pit and I'll take it off about 10. I envy the Pellet guys & Eggheads when this happens. :whiteflag:
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Re: Easter Menu Thread

Postby BigThicketBBQ » Sat Mar 31, 2018 9:26 am

I’m working on some Brisket burnt ends in my stickburner. And I’ll be throwing some baked beans in to go with them.

Yesterday, smoked a ground brisket fatty stuffed with Colby jack, cream cheese, jalapeños and a little head Country bbq sauce.
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Re: Easter Menu Thread

Postby JustinCouch » Sat Mar 31, 2018 1:02 pm

In it goes. I'm using the Oklahoma Joe for this one! First time I have used it since October.
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Re: Easter Menu Thread

Postby OldUsedParts » Sat Mar 31, 2018 2:44 pm

Purdy Pig Leg, Juice-Tone - - - I've done that a couple of times and really liked the outcome - - - you gonna glaze it with anything :dont: :?: :salut:
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Re: Easter Menu Thread

Postby JustinCouch » Sat Mar 31, 2018 2:47 pm

I don't think so. I like a glazed ham but I want the pineapple and cherry flavor to show up.
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Re: Easter Menu Thread

Postby Rambo » Sat Mar 31, 2018 5:34 pm

The stall battle went on for 4 hours, I won. So tender it was breaking apart. Could cut it with a plastic fork
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Re: Easter Menu Thread

Postby OldUsedParts » Sat Mar 31, 2018 5:39 pm

:tup: :salut: :cheers: :tup: :salut: :cheers: :tup: :salut: :cheers: :tup: :salut: :cheers:
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Re: Easter Menu Thread

Postby Rambo » Sat Mar 31, 2018 6:05 pm

:deadhorse:
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Re: Easter Menu Thread

Postby Rambo » Sat Mar 31, 2018 6:08 pm

Una mas
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Re: Easter Menu Thread

Postby Rambo » Sat Mar 31, 2018 6:10 pm

k
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