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Hello from Central California

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    Hello from Central California

    Belated introduction here. I've been a member for almost a year, but haven't done my homework yet. Live in Fresno, CA. Fairly new to serious barbecuing, but I've smoked various things with some success. We have a barbecue coming up this weekend. My wife invited a bunch of co-workers, so there could be anywhere from 15 to 25 people showing up. I haven't cooked for that many people before. I plan to do some last meal ribs, tri-tip (that's big here in Central California) and hot links. Hopefully it will be enough to go around. Almost everything I know about barbecuing comes from this site. So I appreciate all the good information.

    Mike

    #2
    Forgot to mention, I'm a little nervous about the cook-out this weekend. But I plan to follow the recipes and instructions to a "T," and hopefully everything will work out right. We're expecting awesome weather, so maybe that's a good sign!

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      #3
      Welcome Wedunne

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        #4
        Thanks, Darrell. I have a nephew and niece in Kentucky. I don't know what part of the state, but they could be in your neck of the woods. My nephew's a truck driver, too.

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          #5
          Welcome to the Pit!

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            #6
            Welcome aboard Wedunne! You'll do great with your cook. Last meal ribs are one of my favorites, along with pulled pork.

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              #7
              Welcome to the Pit! Good luck on your cook outFollowing instructions helps. I only did a tri-tip once, but it wasn't California style. I have always found Boston Buttt's safe and forgiving for a crowd. What are you cooking on?

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                #8
                Wedunne, Welcome to The Pit! I had to ask at the Iocal meat market to show me a Tri-Tip. I was a flunky in my folks meat market when I was a Kid, Tri-Tips weren't part of a beef back then? I agree with LA Pork Butt, Boston Butts have been my Go To for Larger Cooks! Your only worry then is Time Mgm't read up on the use of a faux cambro, to hold your meat if done early! Have a great BBQ! 👍👍🍀👍👍
                Eat Well and Prosper! From Fargo ND, Dan
                Last edited by Danjohnston949; April 15, 2016, 07:39 AM.

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                  #9
                  Welcome!

                  Signed,
                  Former Freznoid

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                    #10
                    Wedunne - welcome to The Pit and welcome to The Obsession!

                    For a group the size you're talking about, pulled pork is always a cost effective solution.

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                      #11
                      Originally posted by LA Pork Butt View Post
                      Welcome to the Pit! Good luck on your cook outFollowing instructions helps. I only did a tri-tip once, but it wasn't California style. I have always found Boston Buttt's safe and forgiving for a crowd. What are you cooking on?
                      I have 2 (relatively cheap) gas smokers and a decent Charbroil infrared grill to finish them up on. I tried the last meal ribs last month. They turned out pretty well, except I took them out of the smoker too soon. They were okay, but the meat was still sticking to bone a bit. I needed to go back and re-read about how to test for done-ness.

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                        #12
                        Originally posted by CeramicChef View Post
                        Wedunne - welcome to The Pit and welcome to The Obsession!

                        For a group the size you're talking about, pulled pork is always a cost effective solution.
                        Thanks for the suggestion. I'll keep that in mind next time. My wife told everyone I'm doing ribs, so it's too late to change the menu now.

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                          #13
                          Welcome to the pit Wedunne ! If you follow the guides here, all will be well....

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                            #14
                            Welcome Wedunne. You will be fine with the ribs bro ifin ya foller the directions as you said you would. I am an early birder like you & find you are never steered wrong on this site. Do let us know how it went. Enjoy!

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                              #15
                              Welcome to the Pit! I'm sure you'll do fine with the ribs if you stick to Meathead's recipe.

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