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Joined: Aug 2002
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It's tonights supper.

11 a.m.
[Linked Image from thumbs2.imagebam.com]

4 p.m.
[Linked Image from thumbs2.imagebam.com]

Finished pics to come.


Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.
GB1

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Waiting, drooling, let's see the final.

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7 p.m. Brisket on a stick. It was so tender it was hard to cut with a knife.

[Linked Image from thumbs2.imagebam.com]


Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.
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Just stand back . . .
Give me room . . .

I can handle it from there!


Some spelling errors can be corrected by a vowel movement.
~ MOLON LABE ~
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Looks good. Are they "plate" ribs?

I made some back ribs a few weeks ago but they tend to be skimpy on the meat. Found one rack worth buying.

IC B2

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Yes, It was a three bone short rib plate. I could only make it through 2/3's of one rib and the wife maybe ate 1/2 of hers. The leftovers are going to make some great beef rib sammiches!


Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.
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Campfire 'Bwana
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Definitely 1 of my favourite cuts of beef !!


Paul.

"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Campfire 'Bwana
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Wrap them at 165* & off at 202* ?


Paul.

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Fred Flintstone would clean up on that. Excellent

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Wow. Those look really darned good.


Semper Fi
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Originally Posted by New_2_99s
Wrap them at 165* & off at 202* ?


Yes sir, exactly.


Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.
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Campfire Kahuna
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those look wonderful!


Sam......


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