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  #541  
Old 10-14-2013, 04:28 AM
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Default Re: Mississippi 44"

Wow. That looks tasty gulf! It's my understanding that bud and the like are made for cooking, not for drinking. Now i want to make some brats....
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  #542  
Old 10-14-2013, 09:41 AM
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Default Re: Mississippi 44"

I wouldn't even use it for cooking, maybe washing up!
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  #543  
Old 10-14-2013, 03:17 PM
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Default Re: Mississippi 44"

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Originally Posted by Tscarborough View Post
Other than that rice-burner beer, those look wonderful.
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Originally Posted by stonecutter View Post
Wow. That looks tasty gulf! It's my understanding that bud and the like are made for cooking, not for drinking. Now i want to make some brats....
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Originally Posted by Bookemdanno View Post
I wouldn't even use it for cooking, maybe washing up!
Ohhh,.......... humor, arr arr ........................................ ...
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  #544  
Old 10-14-2013, 03:27 PM
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Default Re: Mississippi 44"

That's a wonderful spread!
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  #545  
Old 10-14-2013, 04:07 PM
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Default Re: Mississippi 44"

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Originally Posted by mirassou View Post
That's a wonderful spread!
Thank's,
I sure hope that brisket is on sale this weekend .
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  #546  
Old 10-14-2013, 05:17 PM
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Default Re: Mississippi 44"

Gulf
All of your food looks wonderfull. The ribs really have me interested, how long did you cook them?
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  #547  
Old 10-14-2013, 06:26 PM
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Default Re: Mississippi 44"

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Originally Posted by hodgey1 View Post
Gulf
All of your food looks wonderfull. The ribs really have me interested, how long did you cook them?
Thanks Chris,
I was trying to cook two different meats at the same time. Chicken and pork. The oven wallls were at about 400+ degrees. (by my laser thermometer). The cook was just as little over two hours. I did pull everything out to swap pans of the bacon legs at about 45 minutes. I am sure that stalled everything a little. At that time the chicken was 140 degrees internal temp by probe. When I pulled the main courses out at two hours the drunk chicken was at an internal temp of 175 for the thigh. The thickest baby back was at 180 degrees. I think that is good for the chicken but, a little too done for the ribs. But, there were no left over ribs, so i think that they went over pretty well. I would like to say though that the bacon wings have been a big hit with my bunch since, I started doing them recently.
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  #548  
Old 10-15-2013, 06:31 AM
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Post Re: Mississippi 44"

Gulf

Nice Rack. (i mean the chicken/rib contraption)

Did you make it?

Tex
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  #549  
Old 10-15-2013, 04:52 PM
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Default Re: Mississippi 44"

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Originally Posted by texman View Post
Gulf

Nice Rack. (i mean the chicken/rib contraption)

Did you make it?

Tex
I had to look back at my post to make sure that my S.I.L. wasn't in one of the pics .

I picked the "chicken/rib contraption" up at an outlet store down in Gulf Shores Alabama. I wished that I would have picked up a couple more. But, I see that they are in many outlets. Even Bed Bath & Beyond . Just search for Nifty RibRack. The link that I provided was for the manufacturer. Thanks for asking. After looking at their site, they may have few more useful items . Not Spam, although I do like it fried, smoked, grilled, and or BBQ'd.
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  #550  
Old 10-25-2013, 02:51 AM
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Default Re: Mississippi 44"

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I then found a use for a tool that I have had for a long time but had not got much use out of. That would be a laser level. It worked like a charm. I set it up just out side of the back of the oven directly opposite of the arch. I found that if I set it up back far enough, its beam shown on both sides of the arch. Using the dome gauge I would set a brick on each side of the arch for the row that I was working on. I then adjusted the level to the height of the bricks. Surprisingly they were always at the same level. This gave me a reference point to work back into the arch.
Gulf, never thought about that...that's a cool idea and I think I'll try it.
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