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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

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  #1  
Old 05-28-2010, 06:12 PM
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FF_T_Warren FF_T_Warren is offline
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Default new recipes

Well Eman talked me into joining the meat smoking forum and I had to try some of the great recipes I saw. so here are some pics of todays smoking. Baby back ribs with my first try at my own rub. and a dish they call a fatty. Its basically your choice of some mixture rolled up inside of breakfast sausage, wrapped in bacon and smoked. This one here had philly cheesesteak in the middle made from venison backstrap and rolled up in homemade venison sausage.
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  #2  
Old 05-28-2010, 06:50 PM
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Holy crap I bet that's gonna be good!!!!!!
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  #3  
Old 05-28-2010, 07:55 PM
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Man I live right across the damn road and didn't get an invite!!!! That looks great man
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  #4  
Old 05-28-2010, 08:11 PM
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Default He's hooked

Dat boy FFT got it bad!
He can't eat solid food and hes smokin ribs.
That fattie is da right stuff. I do a breakfast fattie w/ blueberry pancakes and scrambeled eggs inside.
Great q view trey
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  #5  
Old 05-28-2010, 08:34 PM
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Quote:
Originally Posted by eman View Post
Dat boy FFT got it bad!
He can't eat solid food and hes smokin ribs.
That fattie is da right stuff. I do a breakfast fattie w/ blueberry pancakes and scrambeled eggs inside.
Great q view trey
MMM gotta try that
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  #6  
Old 06-05-2010, 07:05 PM
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good looking fatty there!. I Like smoking meats myself.
working on a new smoker build called a UDS( Upright Drum Smoker) . I call mine a WTS (white trash smoker), out of a 55 gallon drum. Ill post some build pics as I go
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  #7  
Old 06-05-2010, 07:32 PM
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yea we call em UDS(ugly drum smoker). You on the smokingmeatforum.com? if not you should join up. great group of folks. me and eman are members. idk if anyone else on here is
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  #8  
Old 06-05-2010, 08:04 PM
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i usually hang out over at thesmokering.com, eman told me about that site. I havent checked it out yet
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  #9  
Old 06-05-2010, 08:18 PM
eman eman is offline
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Default Up all night

Doing an all night smoke tonight.
6 racks of spares 2 big pork butts and a 14 lb full packer brisket.
around 54 lbs of meat.
i can't help my MES 40" thinks it's a lang.
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  #10  
Old 06-05-2010, 08:32 PM
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dang man! you got that MES loaded down! you able to maintain temps with all that meat in there?
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  #11  
Old 06-05-2010, 08:43 PM
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I am getting an MES 40 for Father's Day...I can't wait...
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  #12  
Old 06-05-2010, 09:44 PM
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Default Mes 40

I had over 100degree drop when i loaded it up but it recovered in about an hour.
If you are getting your fathers day mes from sams ,Make sure and spend the $35 for the 3 year extended warrenty. They may not tell you about it but make sure and tell them you want it.
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  #13  
Old 06-05-2010, 10:08 PM
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Quote:
Originally Posted by eman View Post
I had over 100degree drop when i loaded it up but it recovered in about an hour.
If you are getting your fathers day mes from sams ,Make sure and spend the $35 for the 3 year extended warrenty. They may not tell you about it but make sure and tell them you want it.
Thanks eman.....I sure will do that.
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