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WHAT A GREAT SHOW THAT WAS WITH TUFFY

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    WHAT A GREAT SHOW THAT WAS WITH TUFFY

    I REALLY ENJOYED THAT TALK WITH TUFFY WHAT A WELTH OF INFORMATION

    #2
    Really informative. Harry Soo & Tuffy. Wow, what a great resource we have in the pit!

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      #3
      It was really good, a lot of it I had already discovered, but learned quite a bit and have even more questions. I was really surprised when he said he used so much rub you couldn't see the meat. From what I've seen on here people have had different results between choice and wagyu, he says he cooks them to the same finishing temp. Whats up with that?

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      • Huskee
        Huskee commented
        Editing a comment
        Techniques aren't a perfect cut & dry science, it's interesting to see winning pitmasters use some uncoventional wisdom. Goes to show a person you can do what works for you whether the next guy agrees or not.

      #4
      This was my first seminar. Great show!

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        #5
        You know, Tuffy seems like such a great individual. Really driven with a lot of irons in the fire. Don't know how he finds time to compete. I have never figured out how you do comps with a Lang 84 or a Jambo. Big cookers - not that much comp meat. Maybe I am just jealous! LOL

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          #6
          He definitely was a talker. We could have listened all night, but I bet his wife was starving waiting on dinner until almost 10.

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            #7
            I totally enjoyed the show last night. I learned much and Tuffy also confirmed that much of what I'm doing with brisket (learned at this website) is right! I could have continued for much longer, listening to cooking tips as well as learning about Tuffy's life story. He's really inspiring.

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              #8
              I missed the daggum thing last night... will be hitting the re-run this weekend!

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                #9
                Highlighted the fact that there is a difference in the way he cooks on circuit to impress judges to how it's done for the restaurant. Also liked how it is also different in each of our backyards and on individual cookers.

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