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Old 03-31-2010, 04:03 PM   #901
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Later in the day will be ok for chicken and ribs. However, I'd need a good 10 - 14 hours for a pork butt.
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Old 03-31-2010, 04:56 PM   #902
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You guys are awesome. Cant wait until this comp!!! Sounds like going just to eat is worth it
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Old 03-31-2010, 06:08 PM   #903
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Quote:
Originally Posted by Mini View Post
I'll be bringing some fat juice steaks!!!!
No steaks........

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Originally Posted by Fishmaxx View Post
Not sure how Steaks will do on a Smoker when its set to cook low and slow, but we will have regular charcoal grills for hamburgers and hotdogs also
Bingo ......I will be running at 225-250 mostly. Regular grill is better for steaks.

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Originally Posted by EvilTwin v2 View Post
I was going to bring some boneless chicken breast in my own Jerk marinade and I was thinking about possibly a pork butt or 2.

If we bring a big piece of meat, will we need to bring our own remote thermometers?
No thermometers needed and bring the butts. It will most likely be running all day. I might cook a pork butt down for pulled pork. Hell these things came out of restaurants where they were used non-stop. I'll run it as much as needed including all night. I'll be cooking my breakfast on it while there and it will run for days non-stop with the 40lb tank that is on there.
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Old 03-31-2010, 06:09 PM   #904
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Thanks to all the sponsers this will be a comp to remember.I will also be getting there thersday night and can help reserve the place
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Old 03-31-2010, 06:14 PM   #905
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A big thanks goes out to all the sponsors, I will get there early friday morning if any help is needed.
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Old 03-31-2010, 06:47 PM   #906
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Great comp spot,good food and lot of great prizes,Some of the greatest people I have ever met,Man is this gonna be fun.Thanks to all the sponsors and fokes that are making this happen.I am really glad to be in on this one. I can't wait to start the long drive.
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Old 03-31-2010, 07:49 PM   #907
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I was going with hamburgers, but maybe I can throw a few bucks to the guys with the smoker stuff and get me a little sample plate

can't say thank you enough to everyone supporting this event
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Old 03-31-2010, 09:02 PM   #908
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Only a couple weeks remaining and Im ready to leave right now
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Old 03-31-2010, 10:01 PM   #909
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i'm coming for the food. i'm throwing this our there. why hasn't anyone built a big motor,big tires, lots of groud clearance buggy to scale a bad vw rail buggy for hill climbs. tractor brakes and all. let the big sow root.....
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Old 04-01-2010, 08:03 AM   #910
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Quote:
Originally Posted by Scattman View Post
No thermometers needed and bring the butts.
Will you have thermometers or do you use some other method to tell if they're done. I'm curious how to tell other than internal temp.

BTW, thanks for offering the smoker. Fresh smoked meat is about the only thing that could make this comp any better!!!
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Old 04-01-2010, 08:13 AM   #911
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Quote:
Originally Posted by EvilTwin v2 View Post
Will you have thermometers or do you use some other method to tell if they're done. I'm curious how to tell other than internal temp.

BTW, thanks for offering the smoker. Fresh smoked meat is about the only thing that could make this comp any better!!!
Thermometers and the fact that we have cooked goods like this hundreds of times.
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Old 04-01-2010, 08:19 AM   #912
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Originally Posted by Scattman View Post
Thermometers and the fact that we have cooked goods like this hundreds of times.
I don't doubt that you're good. I just like discussing 'que. In fact, just thinking about it has me wanting to fire up mine & throw a butt on!

I was just asking because I've noticed a significant difference in internal temps from one butt to another...even on the same rack in my smoker (I use a homebuilt upright charcoal smoker). I've just gotten into the habit of buying digital remote thermometers every time I see them on sale.
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Old 04-01-2010, 08:26 AM   #913
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Fail
Thanks woodie
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Old 04-01-2010, 08:56 AM   #914
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Orders for all Hoodies, Hats, and Long Sleeve T's must be in by Midnight Friday Night 4/2/2010



and


Paid for MONDAY 12:00 Noon 4/5/2010

Go to...... http://www.rccrawler.com/forum/group.php?do=discuss&group=&discussionid=510
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Old 04-01-2010, 09:19 AM   #915
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Quote:
Originally Posted by EvilTwin v2 View Post
I don't doubt that you're good. I just like discussing 'que. In fact, just thinking about it has me wanting to fire up mine & throw a butt on!

I was just asking because I've noticed a significant difference in internal temps from one butt to another...even on the same rack in my smoker (I use a homebuilt upright charcoal smoker). I've just gotten into the habit of buying digital remote thermometers every time I see them on sale.

With it being a rottiserie and a convection oven as well there is not really a concern with uneven cooking.
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Old 04-01-2010, 12:06 PM   #916
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Quote:
Originally Posted by Fishmaxx View Post
Orders for all Hoodies, Hats, and Long Sleeve T's must be in by Midnight Friday Night 4/2/2010




and


Paid for MONDAY 12:00 Noon 4/5/2010

Go to...... http://www.rccrawler.com/forum/group.php?do=discuss&group=&discussionid=510
Where do you want me to send the money?
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Old 04-01-2010, 12:11 PM   #917
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Where do you want me to send the money?
I will post a master list with amount owed and payment instructions in the social groups thread
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Old 04-01-2010, 12:21 PM   #918
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Hoodie, hoodie, hoodie, hoodie, hoodie, hoodie, hoodie, hoodie, hoodie, hoodie, hoodie, hoodie lololololololololol
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Old 04-01-2010, 03:15 PM   #919
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Is it April yet ??????
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Old 04-01-2010, 03:38 PM   #920
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Is it April yet ??????
why yes,yes it is...Just not the right day yet damn it!!!
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