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What's Hittin' the Grill or Smoker?

Discussion in 'Cooking and Recipe Forum' started by USMC615, Jan 25, 2016.

  1. Biigg50

    Biigg50 Addicted to ArboristSite

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    One big spineless bird about done.


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  2. cuinrearview

    cuinrearview Addicted to ArboristSite

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    Looks delicious! Our local chain grocery had ribs for $1.49 and yard bird for $.59 do it'll be a combo on the WSM tomorrow.
     
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  3. avason

    avason Addicted to ArboristSite

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    0A1C4BAE-3F50-44AC-A6D0-D356D657BC20.jpeg C863AD0C-ADF0-4D7D-8ACF-6CFACCE1B4A4.jpeg 506FDBD4-E585-4085-A566-5E80D030C3D9.jpeg 28E90B28-95ED-43E2-90E4-BF3FA27CDA12.jpeg Did some ribs and pastrami. Yes pastrami again. I actually cut up an apple and placed it in the water tray just to see if it would add flavor. To my surprise the ribs soaked up that flavor. I used the 3-2-1 method. Minus the 1. On the 2, I placed the ribs in a metal tray, put 1/2 a beer and some apple juice, wrapped tight and left it in the smoker with the pastrami. The last hour I put some BBQ sauce on it. They were good!
     
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  4. cuinrearview

    cuinrearview Addicted to ArboristSite

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    It'll be ready about 4:30 if you're close...
    20181104_104753.jpg
     
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  5. Biigg50

    Biigg50 Addicted to ArboristSite

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    Wish I was close... looks good!


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  6. Biigg50

    Biigg50 Addicted to ArboristSite

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    Looking real good!


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  7. avason

    avason Addicted to ArboristSite

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    I need to look into one of those charcoal smokers. It seems to turn it up a notch!
     
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  8. Biigg50

    Biigg50 Addicted to ArboristSite

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    [​IMG][​IMG][​IMG][​IMG]
    After doing turkeys last week and baby back ribs over the weekend, I had to get some beef tonight. Making beef dip with this large TriTip roast.
    [​IMG][​IMG][​IMG]


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  9. avason

    avason Addicted to ArboristSite

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    How long to smoke that roast?
     
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  10. hedge hog

    hedge hog ArboristSite Guru

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    [​IMG][​IMG]


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  11. hedge hog

    hedge hog ArboristSite Guru

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    Just start smoking cheese in a old smoker and my Yoder is getting jealous
    About 20# in the fridge vacuum sealed letting it age


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  12. hedge hog

    hedge hog ArboristSite Guru

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    [​IMG]


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  13. hedge hog

    hedge hog ArboristSite Guru

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    That was video but can’t load it I guess from my phone


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  14. cuinrearview

    cuinrearview Addicted to ArboristSite

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    I need to do another round of cheese. Looks great!

    I had a local butcher mix a little nitrate into a batch of andouille for me a while back so that I could cold smoke it. It was amazing.
     
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  15. svk

    svk Firewood and Saw Collector

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    That all looks fantastic. I did some nice venison steaks on the grill the other day but otherwise been doing a lot of cooking inside in my cast iron pans lately.
     
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  16. Biigg50

    Biigg50 Addicted to ArboristSite

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    The roast was on for 3 hrs., pulled it when it hit 138 internal temp.


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  17. bowtechmadman

    bowtechmadman Addicted to ArboristSite

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    I did a Leg of Lamb last week pulled at 140. Turned out fantastic wife asked me if it was prime rib. Shared some leftovers at work and each person asked if it was prime rib. I'll be doing lamb again that's for sure.
     
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  18. Biigg50

    Biigg50 Addicted to ArboristSite

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    Just a pork loin but it came out so good.
    [​IMG][​IMG]


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