What's Hittin' the Grill or Smoker?

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a friend of mine did me a big favor helping me with a project. I wanted to do something to show how appreciative I was for his help! so having just seen Adam of Man vs Food hightail it up to Billings, MT to take on the 72oz eat it all and its free, no and it's $110!... challenge I thought a nicely grilled 72oz steak just might get my friend's attention...

I started with couple 4# rib roasts...
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first challenge was to get the small set of rib bones off these georgeous rib roasts. put them away for another day! :) they showed how the restaurant prepped the 72oz challenge steaks, so that was helpful as to a 'how to'. once the bones separated, then I had two kicka** 72-oz monsters...

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with a searing hot grill... divided into hot and cool... and some careful management of the rendered fat off the well-marbled steaks... din't want black soot on these beauties! and with plenty of hand insulation... the steaks were on their way to around 125F internal.

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the steaks did their thing! i asked my friend who has just about seen it all... "when was the last time you had a 72-oz steak?" he said... never! lol ;) we had a great Merlot with dinner and everyone enjoyed their steak.

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That Miller went better with it !


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I was going to grill this ... this season's venison back strap, but I ended up panning it in the kitchen. would have done well in one of my small cast iron fry pans and out on the grill or in the fireplace. hmm, latter does sound off-grid rustic ~

almost off-grid, open fire... melt in mouth... very tasty venison back strap...
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Seeing your work here, and a few other sites inspired me to smoke a pork butt and a jimmy dean fattie. Tasty!
 

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how long did u cook it, temp? and how did it turn out. looks like a 3 section smoker/grill?

It’s cooling right now so I can slice it into sandwich meat. I’ll post some pics once I cut into it.
Smoked it in my barrel smoker with large chunks of apple wood. Temp was running about 250. Pulled it off once meat hit 136. Approx 3 hrs.
Smells soooo good.
Now I have a 5# slab of bacon/pork belly, smoking over the same apple wood. It’s been cutting for 5 days.


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It’s cooling right now so I can slice it into sandwich meat. I’ll post some pics once I cut into it.
Smoked it in my barrel smoker with large chunks of apple wood. Temp was running about 250. Pulled it off once meat hit 136. Approx 3 hrs.
Smells soooo good.
Now I have a 5# slab of bacon/pork belly, smoking over the same apple wood. It’s been cutting for 5 days.


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thanks. good info. post up pix of ur smoker if convenient...
 
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Roast beef all sliced up. Filled a 1 gal ziplock bag.

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Bacon also sliced up ready to start some breakfast. Smells so good!


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thanks. good info. post up pix of ur smoker if convenient...

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So it’s a barrel smoker, I added the pellet driver from an old rusted out Traeger. It also has a large expanded metal charcoal/wood basket. That way I can run it either way or together. It has 2 racks and a piece of rebar for hanging meat.



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So it’s a barrel smoker, I added the pellet driver from an old rusted out Traeger. It also has a large expanded metal charcoal/wood basket. That way I can run it either way or together. It has 2 racks and a piece of rebar for hanging meat.Sent from my iPhone using Tapatalk Pro

looks like u did a good job putting it together...
 
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