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I did the pork like I usually do. Slathered with honey mustard and rub and smoked at about 250° for about eight hours. Every hour, or whenever I checked the fire, I would mop the butts with a mix of worsterceshire, soy sauce, olive oil, water and apple juice.
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I prepped the Ribs about an hour before they went on to the cooker. I had two racks and did two types of ribs. They started out the same. I removed the membrane and rubbed them. After they were rubbed I let them sit for a while to allow the rub to start to pull out the juices. I put them on the cooker at 250°. They cooked for five hours with a spray of apple juice every hour. After three hours I pulled one of the racks off and foil wrapped it with some butter and homemade strawberry jelly. I left this rack foiled for an hour then unwrapped it and glazed it with a BBQ sauce I made with some more strawberry jelly. These ribs rocked.
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I brined the chicken over night in salt water with brown sugar, rub and a vinegar BBQ sauce. About 30 minutes before it went on the cooker I spatchcocked it, dried it and rubbed it. This went on the cooker for two and half hours.
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The London broil was a new experiment for me. I rubbed it the night before and let it rest in the fridge. I figured it would only take about two to three hours to cook. I should have checked it after about an hour. It had great flavor but got dried out. I think the next time I do one I will let it cook for 30 minutes then foil wrap it with some mop sauce for another hour.
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At one point I had all the meat on the cooker at the same time, so I had to get creative to fit it all on. I took four coke cans and used them as pillars to hold up a small grill that the chicken and London broil cooked on. This is a great way to add an extra cooking shelf to a full cooker.
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One of our friends makes a great Caesar salad. When he makes it he "loves the bowl." This involves talking to it while rubbing it down with garlic and lemon juice.
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Overall all the meat was good and I got to introduce some of our Canadian friends to real BBQ. I might have to do a Summer Q 2011 II later this summer.
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