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Here is what I have left. Ribs and the sea salt only loin
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Looks very yummy
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I can't believe I smoked a small butt today and took NO PHOTOS. This has to do with the fact that i got up,
walked outside and was STUNNED that it was in the mid 60s (summer in Memphis?!?) and I proceeded, after
firing up the grill and putting the butt on to smoke, to shower and grab my cameras and head to the zoo in
time to open the place up. Sunday is great, since the bible belt crowd is in church and everyone went to the
zoo the day before. It did not get hot all day, and there was almost no humidity to speak of. Spent 2.5 hrs there.
I got home to a 'cold' grill and a pretty much done butt. But I did not take a pic, got too distracted by the whole
completely unexpected, not to mention pretty much solitary spot in the US where you could FIND, GREAT WEATHER thing.
Plus I kinda dried it out, my first one ever to do that. I guess I was honoring Jeff in Canadadia. And really, the interior
was pretty much perfect. Only the outer 1/2 inch showed signs of over-cooking. Problem was, it was a tiny butt, about
the size of a small meat loaf. I foiled it and re-fired the smoker when i got home, let it go 45 mins, then crusted the outside
for another 20 mins. I think that is what did it. I shoulda just pulled it when i got home. I KNOW it had to have been done.
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God bless Texas!


Stopped at my favorite BBQ Wood store today to pick up some Sugar Maple and Cherry. I counted 6 types of fruit wood plus Maple, Mesquite, Oak, & Hickory all in chips, chunks and stick form. Owner told me some pear might be available soon, that'll be a new one for me. Took some photo's for those who like this kinda stuff. :-)

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IMG_20130701_165000 by kydsid, on Flickr

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IMG_20130701_164957 by kydsid, on Flickr

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IMG_20130701_164952 by kydsid, on Flickr

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IMG_20130701_164949 by kydsid, on Flickr
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Wow! At one point we had a BBQ supply store that carried some different types of wood, but NOTHING like that!
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That is... incredible. I think you've topped everyone in this thread, haha.
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Only a small batch tonight. Using apple, pecan and hickory wood

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Nice night. Smoking on the outside while the butts smoke on the inside of the grill!

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:-)

Haha. :-)
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For those that care - Lowes has 40lbs of Kingsford charcoal for $10 through 7/8/13.

CLICKY
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Cool store. My dream is to have a BBQ supply store with grills, wood, supplies, hundreds of sauces, etc.
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I am expecting this thread to explode from awesomeness today.
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Great looking store Jason and thanks for the photo's. Everybody should have a BBQ supply store such as yours:-)
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Holy buckets that's an awesome store. I like the wheelbarrow instead of cart idea too.
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I will start!
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Pics of the finished product in about 6 hours!
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Yeeeeeeeees
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Here's the finished before hitting the dinner table!
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My plate before I dug in! :-) I made the coleslaw and some BBQ Sauce while waiting for the ribs to be done.
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Nice!
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Did a pork loin yesterday, to try out a new rub.

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Using that rub on 17+ lbs of pulled pork going on for an overnight smoke.

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Smoked some split chicken breasts for dinner tonight. Just a couple hours and very tasty.

Coated them this time, for the first time, with a slather of softened butter and Tony's Spice. Sweet mother that turn out some good crispy skin. Definitely gonna prep that way again.

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IMG_20130707_200244 by kydsid, on Flickr
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Tony's is the best sprinkle in the world til you lose the taste for it.
If that ever happens, look for Luzianne. That is some great sprinkle.
It used to come in a white can with a plantation home on it. Now it
is a green can with a plantation home on it. HOPE it is the same stuff.
Never had to find out, I have so much on hand, lol.

I got worked again this weekend, second BBQ holiday in a row my sister
has tapped me to help her with her new house/move. Looking forward to
a weekend at home for a few months before I have to drive ANYWHERE
again. 4 funerals in LA, 1 Mardi Gras, 2 visits to friends in LA, and 2 move
weekends in NC....most of my weekends have been eaten up this year so far.

But I have three racks of ribs and a few chickens in the freezer.
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