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=[ SRF Wagyu Plate Ribs Saturday Akorn Smoke ]=


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#1 grantmichaels

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Posted 28 January 2017 - 10:31 AM

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Would like to be on-smoke by noon ...
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#2 t0mato

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Posted 28 January 2017 - 10:43 AM

Give me the meat. 


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#3 grantmichaels

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Posted 28 January 2017 - 11:05 AM

:shocked:


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#4 JoynersHotPeppers

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Posted 28 January 2017 - 11:50 AM

Get to cooking man!


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#5 t0mato

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Posted 28 January 2017 - 11:53 AM

yeah no sh*t.


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#6 grantmichaels

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Posted 28 January 2017 - 12:31 PM

Sounds like some folks haven't had the displeasure of trimming them up to rub ...

 

Need to get fucked up stat, and then I'll post some pics ...

 


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#7 t0mato

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Posted 28 January 2017 - 12:32 PM

But you have a new sharp and shiny knife.  :)


Edited by t0mato, 28 January 2017 - 12:33 PM.

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#8 grantmichaels

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Posted 28 January 2017 - 12:56 PM

They have a lot of fat and even more silver skin ...

 

It's the kind of thing that makes me f**kin' violent too ...

 

HERE COMES THE FIRE, DO doo doo DO ... Here comes the fire, and I say ... It's all right! ...

 

 

 


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#9 grantmichaels

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Posted 28 January 2017 - 12:58 PM

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Apple fists ...

African fire dancers ...

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I think I've mentioned it, but I just love me some fire ...
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#10 grantmichaels

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Posted 28 January 2017 - 12:58 PM


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#11 grantmichaels

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Posted 28 January 2017 - 01:04 PM

Warm up the 55F stone a bit before placing it right over a oxygenated fire ... if you'd like to keep the one you have ...

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Need a good drip try for this cook - or else ...

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Blue smoke ...

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Meat time!
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#12 grantmichaels

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Posted 28 January 2017 - 01:09 PM

Pico Pale is just a little bit carb'd, but tasty as is regardless ...

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It's got a little sweet nectar-y vibe right now without the carbonic bite ...

I like it.
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#13 grantmichaels

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Posted 28 January 2017 - 01:11 PM

About that meat ...

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Three-quarters of an hour later ...

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Stretch ...
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#14 grantmichaels

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Posted 28 January 2017 - 01:18 PM

Time to break THP ...

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Once that message lands in Twisp, we'll know! :D

Learned last time on the bbq pork vs classic steak/beef seasoning oven pair that steak seasoning wins ... garlic in the rub was preferable on this cut.

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The other section I used some crafty barrel-aged hot sauce to set the rub ...

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And the same rub from the better section of last cook ...

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Should be good shit this time, on smoke ...
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#15 grantmichaels

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Posted 28 January 2017 - 01:28 PM

Inside ...

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Outside ...

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Time on smoke: 12:30PM ...

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Akorn doesn't even care about lid-off events ...

Lid down after loading, back at 200F+ in 15 secs ...

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And so we're off ...

Party Q's set to 225F for safety, but it's running about 235-240F with vent positioning ...

After they take smoke low and slow for a few hours, I'm going 285-300F for cooking them through, and I'm aiming for like ~210F honestly ...

Headed out now to pour a beer into then pan! ;)
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#16 t0mato

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Posted 28 January 2017 - 01:32 PM

 

 

Sirens and banging/crashing in the background is so relaxing.  Noice fire dude.   :metal:


Edited by t0mato, 28 January 2017 - 01:37 PM.

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#17 JoynersHotPeppers

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Posted 28 January 2017 - 01:34 PM

Why is the gauge buried? 


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#18 grantmichaels

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Posted 28 January 2017 - 01:38 PM

Why is the gauge buried? 

 

Non-functional ;)
 


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#19 grantmichaels

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Posted 28 January 2017 - 01:39 PM

 

 

Sirens and banging/crashing in the background is so relaxing.  Noice fire dude.   :metal:

 

Yeah, made me LOL while taking pics, that's why I made the video! ;) ...

 

That's the house getting built next door ...

 


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#20 grantmichaels

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Posted 28 January 2017 - 01:41 PM

Should have seen the look on the worker's faces while I was moving those ribs from the sheet pan ...

 

They were mesmerized, either by the size of those racks, or that D was holding the pan in just a t-shirt ...

 

One of the two things ...

 


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