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Bob get up to the misk thread a good time to had.


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Originally Posted by JGRaider
Originally Posted by GregW
Originally Posted by JGRaider
I'm doing the Pecanha steak deal, Santa Maria seasoning.



Don't hold back now....



I bailed on the Santa Maria seasoning because I just had to embark on a maiden voyage of Chubacabra Original season-all rub. Wasn't disappointed, as it turned out great. Not sure it's better than the Susie Q's Santa Maria rub, but it close.

Just for the record it was smoked to an internal temp of 120* that took about 2 hours @ 220*. Reverse seared both sides until temp rose to 135*, then pulled off and rested 15 minutes. Thanks GregW for the Chupacabra rec amigo.

[Linked Image from i.imgur.com]




There the beauty is...


- Greg

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Originally Posted by JGRaider
Originally Posted by GregW
Originally Posted by JGRaider
I'm doing the Pecanha steak deal, Santa Maria seasoning.



Don't hold back now....



I bailed on the Santa Maria seasoning because I just had to embark on a maiden voyage of Chubacabra Original season-all rub. Wasn't disappointed, as it turned out great. Not sure it's better than the Susie Q's Santa Maria rub, but it close.

Just for the record it was smoked to an internal temp of 120* that took about 2 hours @ 220*. Reverse seared both sides until temp rose to 135*, then pulled off and rested 15 minutes. Thanks GregW for the Chupacabra rec amigo.

[Linked Image from i.imgur.com]



Johnny

That looks awesome bud! I might have to see if I can find that cut locally.
I vote Susie Qs next time!😁

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Originally Posted by JGRaider
Originally Posted by GregW
Originally Posted by JGRaider
I'm doing the Pecanha steak deal, Santa Maria seasoning.



Don't hold back now....



I bailed on the Santa Maria seasoning because I just had to embark on a maiden voyage of Chubacabra Original season-all rub. Wasn't disappointed, as it turned out great. Not sure it's better than the Susie Q's Santa Maria rub, but it close.

Just for the record it was smoked to an internal temp of 120* that took about 2 hours @ 220*. Reverse seared both sides until temp rose to 135*, then pulled off and rested 15 minutes. Thanks GregW for the Chupacabra rec amigo.

[Linked Image from i.imgur.com]



God damn uncle Johnny!!! Nice work..

Don’t let ol Greg bullshiit ya, he can make a tri tip, if not the best one I’ve had. His chorizo bfast sammich make ya smack your momma too.. 😘🐷


Ping pong balls for the win.
Once you've wrestled everything else in life is easy. Dan Gable
I keep my circle small, I’d rather have 4 quarters than 100 pennies.

Ain’t easy havin pals.
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Originally Posted by Judman
Originally Posted by JGRaider
Originally Posted by GregW
Originally Posted by JGRaider
I'm doing the Pecanha steak deal, Santa Maria seasoning.



Don't hold back now....



I bailed on the Santa Maria seasoning because I just had to embark on a maiden voyage of Chubacabra Original season-all rub. Wasn't disappointed, as it turned out great. Not sure it's better than the Susie Q's Santa Maria rub, but it close.

Just for the record it was smoked to an internal temp of 120* that took about 2 hours @ 220*. Reverse seared both sides until temp rose to 135*, then pulled off and rested 15 minutes. Thanks GregW for the Chupacabra rec amigo.

[Linked Image from i.imgur.com]



God damn uncle Johnny!!! Nice work..

Don’t let ol Greg bullshiit ya, he can make a tri tip, if not the best one I’ve had. His chorizo bfast sammich make ya smack your momma too.. 😘🐷

JG
I think you got this figured out according to your
pictures. 👍👍👍


Molɔ̀ːn Labé
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Dad:son you have 2 choices for supper eat or don't eat.
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Chupacabra eh?


I am MAGA.
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Yep good stuff


Ping pong balls for the win.
Once you've wrestled everything else in life is easy. Dan Gable
I keep my circle small, I’d rather have 4 quarters than 100 pennies.

Ain’t easy havin pals.
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Nothing fancy for me tonight, elk burgers, chips and dip.

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Homemade nachos, a staple ...

[Linked Image from i.imgur.com]


- Greg

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Originally Posted by Jim_Conrad
Chupacabra eh?




[Linked Image from i.pinimg.com]


It is irrelevant what you think. What matters is the TRUTH.
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Originally Posted by GregW
Homemade nachos, a staple ...

[Linked Image from i.imgur.com]



OMG.......I LOVE nachos.


It is irrelevant what you think. What matters is the TRUTH.
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Kaywoodie
That looks like Mighty Fine eatin!


Some spelling errors can be corrected by a vowel movement.
~ MOLON LABE ~
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Originally Posted by JGRaider
Originally Posted by Jim_Conrad
Chupacabra eh?




[Linked Image from i.pinimg.com]






More siblings....

[Linked Image from i.imgur.com]


- Greg

Success is found at the intersection of planning, hard work, and stubbornness.
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Oh boy!


Thanks for the heads up fellas.


I am MAGA.
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They make 10 pound canisters Jimbo....grin...


- Greg

Success is found at the intersection of planning, hard work, and stubbornness.
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Order some jimbo....


Ping pong balls for the win.
Once you've wrestled everything else in life is easy. Dan Gable
I keep my circle small, I’d rather have 4 quarters than 100 pennies.

Ain’t easy havin pals.
Joined: Apr 2010
Posts: 4,016
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God damn uncle Johnny!!! Nice work..

Don’t let ol Greg bullshiit ya, he can make a tri tip, if not the best one I’ve had. His chorizo bfast sammich make ya smack your momma too.. 😘🐷

Jud
That’s because you haven’t had a tri tip cooked by me!😃😃

Chorizo breakfast sammich? Please explain Greg!

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It's his meat cutter, and they're warmed up on a engine block!!!😂😂


Ping pong balls for the win.
Once you've wrestled everything else in life is easy. Dan Gable
I keep my circle small, I’d rather have 4 quarters than 100 pennies.

Ain’t easy havin pals.
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My wife would nut me if I ordered some more seasoning.




Oh, well.....I weren't really using them anyway.....


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Meatloaf using deer burger

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