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


6/26/06 5:32 PM
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Steve72
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Edited: 26-Jun-06
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For my threads.
6/26/06 5:49 PM
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Zilla2000
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Edited: 26-Jun-06
Member Since: 01/23/2004
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Looks outstanding. I have a smoker and just used it as a grill. You have opened my eyes.
6/26/06 10:34 PM
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signaljammer
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Edited: 26-Jun-06
Member Since: 06/25/2003
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my threads this shit.
6/27/06 1:45 AM
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Aliraps
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Edited: 27-Jun-06
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ttt
6/27/06 2:00 AM
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Nodus Inc
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Edited: 27-Jun-06
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ttt
6/27/06 2:07 AM
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chinaski
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Edited: 27-Jun-06
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excellent post
6/27/06 2:15 AM
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Ben Siegel
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Edited: 27-Jun-06
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6/27/06 2:31 AM
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Corey
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Edited: 27-Jun-06
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Konquer the Kage MMA
nice
6/27/06 2:33 AM
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Jack & Coke
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Edited: 27-Jun-06
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kamado http://www.kamado.com/ http://images.google.com/images?svnum=100&hl=en&lr=lang_en&newwindow=1&safe=off&q=bbq+kamado&btnG=Search http://www.azcentral.com/home/food/articles/0516bbq0516.html
6/27/06 3:07 AM
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shawns
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Edited: 27-Jun-06
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fucking awesome
6/27/06 4:45 AM
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Mozilla
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Edited: 27-Jun-06
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someone please archive this!!!!
6/27/06 6:34 AM
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LEMon
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Edited: 27-Jun-06
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ttt4 LATER!!!
6/27/06 9:29 AM
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Clint
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Edited: 27-Jun-06
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awesome thread!
6/27/06 2:22 PM
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usurper
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Edited: 27-Jun-06
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alpo.. how much meat can you fit on your grill, and smoke at the same time? btw your thread inspired me; i just prdered a big green egg..
6/27/06 3:03 PM
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Robkali
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Edited: 27-Jun-06
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ttt for this weekend
6/27/06 9:31 PM
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sabrutat
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Edited: 27-Jun-06
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ttt gonna try that chilli this weekend.

Cheers

Stef

6/27/06 9:38 PM
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PainIsPleasure
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Edited: 27-Jun-06
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Achieve
6/28/06 7:54 AM
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CR1chard
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Edited: 28-Jun-06
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I really need to start up the smoker this weekend...
6/28/06 2:32 PM
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Mullet @ Heart
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Edited: 28-Jun-06
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I think I'm gonna go buy a smoker in about an hour here. Which is easier for a newbie: Shoulder or brisket? Or is the degree of difficulty about the same?
6/28/06 3:45 PM
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CR1chard
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Edited: 28-Jun-06
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try a shoulder first, it's almost impossible to fuck up. For the ultimate experience, make sure you serve it with a Carolina-style mustard based BBQ sauce.

Brisket is tough, because A.) it takes forever, and B.) in order for it not to dry out, you have to use the whole brisket (which has a nice layer of fat between the point and flat part of the brisket), which is a huge cut of meat for an experiment.

6/28/06 4:56 PM
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Freeman
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Edited: 28-Jun-06
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Kickass thread alpo! Cooking can really be fun.
6/28/06 5:30 PM
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samichlaus
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Edited: 28-Jun-06 08:42 PM
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CR1chard is correct. Do a Butt. Also smoke a Fattie. Buy yourself a log of breakfast sausage, you know the kind that you slice into patties and fry up in the skillet. Any kind will work, but I have pretty much settled on Jimmy Dean and Farmer John. Cheaper brands tend to not taste any thing near that of the better brands, but tastes more like fat. Pick a flavor any flavor. Take a knife and cut the wrapper off being careful to maintain the shape of the log. Place it in the smoker at your normal temps for smoking. Take it to 170 to insure doneness. This takes around 3 hours, but not usually more. I flip mine about half way through to get grate marks accross the top and the bottom. Remove, slice, and enjoy. Congratulations, you just smoked a fatty! Next time, experiment with rubs or marinades if you care. When they are on sale, I stock the freezer. I never fire up the smoker without tossing on a couple of fatties.
6/28/06 7:58 PM
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demandango
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Edited: 28-Jun-06
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achieve
6/28/06 8:03 PM
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TOSH COOK
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Edited: 28-Jun-06
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I just started knawing on my keyboard, I'm so hungry. Alpo = OG Bar B Q instructor.
6/28/06 9:27 PM
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warez
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Edited: 28-Jun-06
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Women should know how to cook like this as a prerequisite for marriage

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