07-04-2018, 02:23 PM | #859 |
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Worcestershire, salt and pepper, bread crumbs (retains moisture better), parsley, garlic and onion powder.
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upstatedoc7540.50 |
07-04-2018, 03:21 PM | #860 |
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OK Worcestershire sauce salt pepper and some rub. I am in a snooty German beer mood. One of my boys is here so I'm gonna make a couple two tree
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RickFLM411911.00 lsturbointeg9205.50 |
07-04-2018, 10:54 PM | #861 |
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I was planning on doing some ribbies today, ended up heading to the wife's side for the day. So now I'll put them on Friday morning for dinner. Still trying to dial in this traeggar...really think my weber bullet is better. Third times the charm though, right?
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07-05-2018, 10:50 AM | #862 | |
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And I shouldn't even have to ask, but: "Where's the bacon????" |
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07-08-2018, 08:26 AM | #864 |
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so was at my local Sam's Club to pickup a family pack of Ribeye and they were completely out! well all they had left was some chuck steaks which had some nice marbling to it. so I decided what the hell. tenderized it with some kosher salt for about an hour than did a nice Applewood dry rub and boy it turned out pretty juicy and tender as hell. are there other meats out there that can be used without always having to go with your normal Ribeye, New York Strips. this steak cost me $20 for 4.5lbs vs the ribeyes $45 for 4.2lbs that I normally get. I know there's some steaks out there not meant for grilling but more for like pot roast and stuff
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07-12-2018, 05:24 PM | #865 | |
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Plus damn you!!! I am now a vegetarian!!! Dave |
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07-13-2018, 12:21 PM | #866 |
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07-16-2018, 10:33 AM | #867 |
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I fired up the Treager and tossed on a Brisket this weekend, and remembered to take a couple of pictures before destroying it.
I rubbed then smoked it for 12 hours which got the internal temp up to 170, then wrapped with foil and bumped the heat in the smoker up for 2 more hours to an internal temp of 204. Then rest for 2 hours before carving. Not much juice on the board, because it didn't get out of the Brisket, delicious! |
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07-16-2018, 10:47 AM | #869 |
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07-16-2018, 11:50 AM | #870 |
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the only problem with that ratio for me is I get a lot of flame flareups from the dripping fat.
party pooper!
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07-16-2018, 03:30 PM | #871 |
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I like aluminum
No you dont Yes, I do Remember the last time you ate some? No, I don't See, told you Remember, I like aluminum! Can WE come over and have some brisket??? |
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07-23-2018, 01:16 PM | #872 |
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I remembered to take some pictures!
Friday night Carne Asada Saturday pizza, and experimental Deep Dish |
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07-23-2018, 06:06 PM | #873 |
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Grilled up some steaks and sausage yesterday
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07-24-2018, 06:16 PM | #874 | |
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Very nice! I want a wood fired forno.
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07-24-2018, 08:18 PM | #875 |
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That's what I'm talkin bout!!!
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07-27-2018, 12:13 AM | #876 |
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family wanted steak night so went out to Sam's Club and picked up some steaks! first tenderized for an hour with kosher salt than dry rubbed them with Applewood
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08-03-2018, 06:35 PM | #878 |
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Sorry, but this is my first experience with fish.
Rainbow trout stuffed with parsley, lemon and olive oil. Smoke - rosemary + a little alder (in foil). Last edited by Ivan Ivanov; 08-05-2018 at 07:23 AM.. |
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08-10-2018, 10:34 AM | #880 |
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I guess this isn't technically BBQ, but I did cook in in my gas grill after I pan seared it, then made a pan sauce while the pork tenderloins finished in the grill.
This is an Anthony Bourdain recipe called 'mignons de porc a l'ail' and it is awesome. I followed it closely, I did not sear for quite as long as the recipe called for, and I didn't have home made stock, so I punched up my store bought chicken stock with 1 tsp of beef base It was awesome! |
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