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Food & Wine Ground >> Ribs and chili: how to do it right


6/25/06 12:50 PM
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Racer X
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Edited: 25-Jun-06
Member Since: 05/17/2001
Posts: 14246
"please leave the bbq threads to samichlaus." Steamfitter, tell me you're joking, because otherwise that is just a stupid post.
6/25/06 1:04 PM
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alpo
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Edited: 25-Jun-06 01:12 PM
Member Since: 01/01/2001
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done
6/25/06 1:30 PM
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Shredley
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Edited: 25-Jun-06
Member Since: 07/25/2002
Posts: 4010
brilliant thread!
6/25/06 1:42 PM
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Nodus Inc
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Edited: 25-Jun-06
Member Since: 03/21/2005
Posts: 477
looks delicious
6/25/06 2:30 PM
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livewireqz
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Edited: 25-Jun-06
Member Since: 11/16/2002
Posts: 1908
that chili looks fantastic.
6/25/06 2:36 PM
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JBALL
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Edited: 25-Jun-06
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ttt for later
6/25/06 3:06 PM
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Jonwell
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Edited: 25-Jun-06
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Awesome.
6/25/06 3:07 PM
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pfsjkd
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Edited: 25-Jun-06
Member Since: 01/01/2001
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Alpo,

What's the liquid in the pan under the grill of your big green egg??

6/25/06 3:25 PM
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whatever
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Edited: 25-Jun-06
Member Since: 01/01/2001
Posts: 927
'Ok, I take out the starter and insert the drip pan. I like to put a few ingredients into it to use as a mop later. A few ounces of Jack, a 20 oz (sorry, I had a few sips) of Coke and a decent beer. '
6/25/06 4:42 PM
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Nebuchadnezzar
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Edited: 25-Jun-06
Member Since: 01/01/2001
Posts: 753
amazing!
6/25/06 5:03 PM
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usurper
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Edited: 25-Jun-06
Member Since: 03/12/2002
Posts: 7827
nice. how much did u pay for your egg and what accessories did u get
6/25/06 5:19 PM
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FCTV808
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Edited: 25-Jun-06
Member Since: 10/01/2003
Posts: 5936
alpo, beautiful! *stands, applauds, and wipes tear from cheek*
6/25/06 5:36 PM
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Patsmithfan
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Edited: 25-Jun-06
Member Since: 05/31/2006
Posts: 22
must head to bbq joint down the street
6/25/06 5:38 PM
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samichlaus
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Edited: 25-Jun-06
Member Since: 01/01/2001
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Bravo! How do you like the Guava wood?
6/25/06 5:43 PM
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TexArcher
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Edited: 25-Jun-06 05:44 PM
Member Since: 12/30/2002
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This is some excellent fucking work, I'm proud to see a Longhorn koozie involved. Good God, can it just be football season already, I'm ready to cook!?
6/25/06 6:28 PM
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Moke
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Edited: 25-Jun-06
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What, no rice??? Good work! My only complaint is you cook in too small a quantity. You were cooking for two solid days and it netted you a single seving of ribs (which would be in my belly in about 5 minutes), and a couple sevings of chili. If you're going to bother making chili, make enough for 20 people, or enough to last you a week. ;)
6/25/06 6:31 PM
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rushinbear
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Edited: 25-Jun-06
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yes!!! great thread
6/25/06 7:27 PM
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Racer X
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Edited: 25-Jun-06
Member Since: 05/17/2001
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Moke,while harsh,is correct,IMO. Chili is often better a few days after making,why deprive yourself? ;)
6/25/06 7:29 PM
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alpo
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Edited: 25-Jun-06
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lol, well, the ribs were just for me and the girlfriend. The chili was actually about 10 servings. That's a 10 quart pot.
6/25/06 7:36 PM
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Steve Zissou
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Edited: 25-Jun-06
Member Since: 03/03/2005
Posts: 591
ttt
6/25/06 8:44 PM
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PitBullsRule
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Edited: 25-Jun-06
Member Since: 01/01/2001
Posts: 49
Excellent! Noticing the packaging on the beef, sausage and aluminum foil... WE MISS H.E.B.!! Pretty damn good cuts of meat and pretty damn good prices. Excellent!
6/25/06 9:21 PM
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shootfightermike
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Edited: 25-Jun-06
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yummy yummy yummy looks like love in your tummy
6/25/06 9:58 PM
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Wildcard
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Edited: 25-Jun-06
Member Since: 01/01/2001
Posts: 1572
Just a note that it is a great thread. Always love different ways of BBQ and never heard of the big green egg before.
6/25/06 10:13 PM
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YVES JOCKSTRAP
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Edited: 25-Jun-06
Member Since: 01/01/2001
Posts: 8915
alpo- out of curiosity what is your profession?
6/25/06 10:22 PM
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Moke
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Edited: 25-Jun-06
Member Since: 01/01/2001
Posts: 10466
"That's a 10 quart pot." A ten quart pot that was only half full...besides, you started out with a mere 2.5 pound shoulder (before cooking). You need at least 6 pounds to make it worth your while. Now recharge that camera and get on it!

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