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Old 08-04-2008, 03:00 PM   #127
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Looks great, I love the trailer rig, wish I were there!
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Old 08-04-2008, 03:35 PM   #128
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The rig isn't perfect, but it works very well!
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Old 08-04-2008, 04:30 PM   #129
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I'm a new member from Calif. I do a little BBQ myself. I own Butte Creek BBQ and I also am a KCBS certified BBQ judge. I cooked up some beefshort ribs for my wife and I the other day. Also spiral some smoked bacon around some corn. Cooked ribs for about 5 hours. I will get some photos of my smoker. Its a gator pit from Huston! Last year I retired and took a little walkabout (6000 miles) and brought the smoker back with me. Utee, I even spent a week in Austin with it while visiting my son who still lives there. JOHN
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Old 08-04-2008, 05:07 PM   #130
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Quote:
Originally Posted by REDNAX View Post
Especially if it is chicken-fried steak. I find that better made in West Texas than anywhere else, even in little towns like Hamlin or bigger ones like Sweetwater. I wouldn't be late for that dinner!

Being a west Texas boy myself, I would of agreed... until I had some CFS at the Broken Spoke here in Austin one evening back in the late 70's... been hooked ever since.

Ohhh... 5 o'clock, I'm having one of those decision making dinner moments... matter of fact, I'm even hearing an ice-cold Shiner calling my name...

BTW folks, temp gauge says 104.5 outside. Yesterday, it was 106. In the shade. Hurricane Eduardo's supposed to bring some rain to us afetr a gazillion days without...
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Old 08-04-2008, 05:10 PM   #131
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Hey Steve & John! Stop it! I can't get any work done when I drool into my keyboard.
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Old 08-04-2008, 05:17 PM   #132
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Dennis,

Mail carriers carry a keyboard now?

J/K

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Old 12-14-2008, 01:37 PM   #133
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I always smoke several pork tenderloins for our annual family Christmas party. Here are some pictures that tell the story:
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Old 12-14-2008, 01:39 PM   #134
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And then...
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Old 12-14-2008, 04:01 PM   #135
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I smoked a 14 lb turkey the weekend before thanksgiving, and it turned out most excellent. I have smoked the tenderloins before, but they are so small and have so litle fat I have just put them aside a a choice.

Keep that good work up.

Steve
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Old 12-14-2008, 04:14 PM   #136
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We do a smoked turkey and a fried turkey every year for Thanksgiving. I love BBQ turkey, but when done right, the pork tenderloins are like smoked turkey breast meat, but even better!

The key is not to overcook them. I look for an internal temperature of around 165, which is less than the FDA recommends but is plenty safe, and the pork turns out moist and juicy and tender every time.
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Old 12-14-2008, 07:25 PM   #137
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I had a hankering for some pulled pork this weekend. This is an 8lb butt smoked with almond wood for about 11 hours. I serve it on a soft white bun with sweet mustard.

NUTZ
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Old 12-14-2008, 07:44 PM   #138
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MMMMM never a wrong time of year for BBQ.

Marcus, I was hoping to meet you and your "Q" in February, but looks like that is of now.

Steve
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Old 07-20-2009, 11:19 PM   #139
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Well . . thought I'd talk a little about my experience with barbecue and

A-L-U-M-I-N-U-M

Yes, there is (has been) a heavy-duty cast aluminum cooker made in the U.S. starting over fifty years ago. A guy named Hilton Meigs got it going (first selling them out of a '54 Chevy hollowed out) and my Dad bought his sometime a little after 1956. Now at my house. Another man found one at a garage sale and is manufacturing them again.

Quite a few of them (hundreds? thousands?) found their way to Vietnam where, reportedly, they still do daily work; street vendors and such. (If you've read some of the memoirs or novels of that war you'll recall the bitterness of the front line troops for the REMF's and their grilled steaks; probably being cooked on a PK).

No, I have no interest or otherwise in that company.

But if you're looking for the ideal grill that'll fit into the pickup bed and only weighs 40-lbs or so (maybe less) then you ought to consider one. Easy to grill, easy to smoke any dinner with. Incredibly easy on charcoal.

I smoked a 14# brisket a few weeks back and have since smoked chicken parts twice and tonight grilled some hamburgers. Have now run out of that initial large charge. Each meal took 4-6 hours except the one this evening. Holds 225F easily. (That means I closed the vents after each session, and just re-lit the charcoal with fluid four times over three long humid weeks. Ran it over 20-hours on four total occasions. Excellent economy!)

The photos are ugly. The "before" shots. But, hey, Eisenhower was only just into his second term. I'm fifty years old so this thing is older than me by at least a year.

Barbecue Grills & Charcoal Grills - Barbeque Grills - Watch Video

Remember,

a-l-u-m-i-n-u-m

It's a great product. This one has sat out in Texas those fifty-some odd years under a roof overhang. I was commencin' to give it the first ever cleaning.

And note the tires. FIRESTONE brand. Guess you have to be my age to remember such a thing before low-end manufacturing started being shipped overseas in the 1960's.

(Now if I can just smoke my chicken as well as Smollek's Smokehouse of Mathis, Texas!)
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Old 08-19-2009, 10:07 AM   #140
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Quote:
Originally Posted by REDNAX View Post
Well . . thought I'd talk a little about my experience with barbecue and

A-L-U-M-I-N-U-M

Yes, there is (has been) a heavy-duty cast aluminum cooker made in the U.S. starting over fifty years ago. A guy named Hilton Meigs got it going (first selling them out of a '54 Chevy hollowed out) and my Dad bought his sometime a little after 1956. Now at my house. Another man found one at a garage sale and is manufacturing them again.

Quite a few of them (hundreds? thousands?) found their way to Vietnam where, reportedly, they still do daily work; street vendors and such. (If you've read some of the memoirs or novels of that war you'll recall the bitterness of the front line troops for the REMF's and their grilled steaks; probably being cooked on a PK).

No, I have no interest or otherwise in that company.

But if you're looking for the ideal grill that'll fit into the pickup bed and only weighs 40-lbs or so (maybe less) then you ought to consider one. Easy to grill, easy to smoke any dinner with. Incredibly easy on charcoal.

I smoked a 14# brisket a few weeks back and have since smoked chicken parts twice and tonight grilled some hamburgers. Have now run out of that initial large charge. Each meal took 4-6 hours except the one this evening. Holds 225F easily. (That means I closed the vents after each session, and just re-lit the charcoal with fluid four times over three long humid weeks. Ran it over 20-hours on four total occasions. Excellent economy!)

The photos are ugly. The "before" shots. But, hey, Eisenhower was only just into his second term. I'm fifty years old so this thing is older than me by at least a year.

Barbecue Grills & Charcoal Grills - Barbeque Grills - Watch Video

Remember,

a-l-u-m-i-n-u-m

It's a great product. This one has sat out in Texas those fifty-some odd years under a roof overhang. I was commencin' to give it the first ever cleaning.

And note the tires. FIRESTONE brand. Guess you have to be my age to remember such a thing before low-end manufacturing started being shipped overseas in the 1960's.

(Now if I can just smoke my chicken as well as Smollek's Smokehouse of Mathis, Texas!)
Looks like a nice grill. I wonder if it will polish to a mirror shine?
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