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Weber Kettle Club Forums
»
Cooking & Food Talk
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Charcoal Grilling & BBQ
(Moderators:
SixZeroFour
,
Cellar2ful
) »
Getting ready for #3
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Topic: Getting ready for #3 (Read 4425 times)
sinisterdonut
Smokey Joe
Posts: 77
Re: Getting ready for #3
«
Reply #15 on:
January 07, 2017, 08:32:41 AM »
Oh, I also made up a tasty North Carolina style Vinegar sauce for it.
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sinisterdonut
Smokey Joe
Posts: 77
Re: Getting ready for #3
«
Reply #16 on:
January 07, 2017, 11:07:18 AM »
OK I decided to wrap at 7 hours in because da girls liked da color, it was 155 IT, so I think it'll be good
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sinisterdonut
Smokey Joe
Posts: 77
Re: Getting ready for #3
«
Reply #17 on:
January 07, 2017, 11:08:03 AM »
Forgot da pic lol
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sinisterdonut
Smokey Joe
Posts: 77
Re: Getting ready for #3
«
Reply #18 on:
January 07, 2017, 01:18:16 PM »
Lil update, we are at 10 hours into da cook, holding 250 on da grill and 170IT
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kettlebb
WKC Ambassador
Posts: 5968
Re: Getting ready for #3
«
Reply #19 on:
January 07, 2017, 03:07:50 PM »
Have you had to refuel the snake at all?
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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.
sinisterdonut
Smokey Joe
Posts: 77
Re: Getting ready for #3
«
Reply #20 on:
January 07, 2017, 03:09:24 PM »
O added about 20 briquettes or so to the end/ starting point midway in but not sure it's going to have needed it.
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sinisterdonut
Smokey Joe
Posts: 77
Re: Getting ready for #3
«
Reply #21 on:
January 07, 2017, 04:21:21 PM »
OK, fresh off da grill at 196IT and 13 hour cook.
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kettlebb
WKC Ambassador
Posts: 5968
Re: Getting ready for #3
«
Reply #22 on:
January 07, 2017, 04:26:55 PM »
Yeah that looks tasty.
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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.
sinisterdonut
Smokey Joe
Posts: 77
Re: Getting ready for #3
«
Reply #23 on:
January 07, 2017, 04:36:48 PM »
Ok, here is da final product
and da bone which pulled straight out
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sinisterdonut
Smokey Joe
Posts: 77
Re: Getting ready for #3
«
Reply #24 on:
January 07, 2017, 04:56:54 PM »
Pulled pork with a vinegar sauce, wicked beans and buttered French bread, it don't get much better
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Uncle Al
WKC Brave
Posts: 453
Re: Getting ready for #3
«
Reply #25 on:
January 07, 2017, 05:01:34 PM »
That looks fantastic!
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sinisterdonut
Smokey Joe
Posts: 77
Re: Getting ready for #3
«
Reply #26 on:
January 07, 2017, 05:02:43 PM »
Thanks Uncle Al
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HoosierKettle
WKC Ambassador
Posts: 7354
Re: Getting ready for #3
«
Reply #27 on:
January 07, 2017, 05:04:23 PM »
Nice one. Looks great!
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sinisterdonut
Smokey Joe
Posts: 77
Re: Getting ready for #3
«
Reply #28 on:
January 07, 2017, 05:05:44 PM »
Thanks Hoosier
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Davescprktl
WKC Ranger
Posts: 1999
Re: Getting ready for #3
«
Reply #29 on:
January 07, 2017, 07:23:33 PM »
Looks fantastic! Great cook! Like I said no pressure!
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« previous
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Weber Kettle Club Forums
»
Cooking & Food Talk
»
Charcoal Grilling & BBQ
(Moderators:
SixZeroFour
,
Cellar2ful
) »
Getting ready for #3