***BBQ Redux Redux thread - All outdoor cooking except whole hog***

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. WillySaliba

    WillySaliba Well-Known Member
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    Holy Voodoo is my favorite, far and away. I put it on my salads.
     
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  2. devine

    devine hi, i am user devine
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    Went to 3 different grocery stores for rosemary and all out
     
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  3. laxjoe

    laxjoe Well-Known Member
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    shoulda grown it yourself like a real man
     
  4. One Two

    One Two Hot Dog Vibes
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    You could probably drive slowly around your neighborhood and find some
     
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  5. Biff Bridges

    Biff Bridges The words. You are good with the words man
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    Is Matt from Meat Church on TMB?
     
  6. One Two

    One Two Hot Dog Vibes
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    devine
     
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  7. Biff Bridges

    Biff Bridges The words. You are good with the words man
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    Gbr
     
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  8. cal

    cal BOATS
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    :roll:
     
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  9. devine

    devine hi, i am user devine
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    wOw
     
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  10. devine

    devine hi, i am user devine
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    Looks like the only meat church I have is holy voodoo

    should I do that or just some s&p&garlic
     
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  11. bigred77

    bigred77 Well-Known Member
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  12. One Two

    One Two Hot Dog Vibes
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    Y’all are going to be jealous of the grilled cheese and campbells soup I’m having later.
     
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  13. bigred77

    bigred77 Well-Known Member
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    Meat church is always the correct answer
     
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  14. devine

    devine hi, i am user devine
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    Thank you
     
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  15. Degausser

    Degausser #NewProfilePic
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  16. Tarpon Nole

    Tarpon Nole Well-Known Member
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    C8B94365-9C15-4757-85D1-7A50A874165D.jpeg

    Here's that SRF wagyu tri tip. Cooked at 225 on traeger until 125. Pulled and set traeger at Max which got it up to 430 something. Definitely didn't get a perfect sear, but thought it did OK.

    My parents are renovating their house, so they're living in the mother in law suite in the backyard they usually air BNB. Realized they had no idea where foil was, or cutting board. Let it rest in a aluminum pan that thankfully had a lid. Also couldn't find a cutting board, so had to cut in chunks and then use a cheeseboard to slice lol

    Dad and I disagreed where the grains changed, but wasn't going to argue on Christmas Eve.

    Wanted to end about 135, but never got above 130.

    All in all, was very good but idk if wagyu was worth it for this cut
     
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  17. bigred77

    bigred77 Well-Known Member
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    Smoked cheese-its are definitely a hit
     
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  18. devine

    devine hi, i am user devine
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  19. One Two

    One Two Hot Dog Vibes
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    Neighbors gifted my parents some this week and they are awesome. Had some chicken biscuit crackers mixed in with garlic salt and red pepper flakes I believe
     
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  20. laxjoe

    laxjoe Well-Known Member
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    28239E2E-A430-40BE-BB74-1228ECB88368.jpeg
    this srf Cowboy steak is just ridiculous. Looking forward to cooking this tomorrow
     
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  21. bigred77

    bigred77 Well-Known Member
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    I feel like I should of just smoked like 10 boxes of cheese-its and given bags to neighbors
     
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  22. lfriend

    lfriend Well-Known Member
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    I had to scrap the rotisserie idea to fit more in today

    Screenshot_20211224-183602_Motion photo viewer.jpg
     
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  23. One Two

    One Two Hot Dog Vibes
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    Its exactly what I’m doing next year
     
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  24. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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  25. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    I may have missed it, but what recipe did you use?
     
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  26. GGCD

    GGCD The most wasted of days is one without CUM
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  27. Owsley

    Owsley My friends call me Bear
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    I really wish I was getting ready to fire up the smoker right now.
     
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  28. Funshot Residue

    Funshot Residue Mammoth Stabber
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    Smoked egg nog?
     
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  29. Zack Zedalis

    Zack Zedalis Silver Foxin'
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    There is a way to remedy that
     
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  30. Owsley

    Owsley My friends call me Bear
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    I wish I had some cheese it’s
     
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  31. Beachy Toast

    Beachy Toast He wants you too, Malachi.
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    Nice plates.
     
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  32. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Got this rub as a gift tonight, sorry it’s not Meat Church

    D16BCC70-C6DC-4ED4-B95E-B6DA2F92CBC5.jpeg
     
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  33. BayouMafia

    BayouMafia Thought Leader in Posting
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    And so my watch begins
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  34. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    Merry Christmas to my favorite thread on TMB
     
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  35. lfriend

    lfriend Well-Known Member
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    More done than I was wanting since the wife and I fucked around and found out what building a trampoline entailed of. Still good shit though.

    20211224_225118.jpg
     
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  36. cal

    cal BOATS
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    aw shit is a mainstay in the pantry
     
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  37. Bert Handsome

    Bert Handsome I'm sorry, the card says Moops
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    Well I copped out and just used the packet that came with the thing. Today was chaos...

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    Now I'm finishing off the bottle on the back porch
     
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  38. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    @bryx come itt and post those beautiful pics of the stuff you smoked today
     
  39. BayouMafia

    BayouMafia Thought Leader in Posting
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    Well in a direct contradiction to the principles of thermodynamics my 13 lb brisket that went on the smoke at 11pm was at 205 at 6am despite my cook temp staying consistently around 240. Been sitting wrapped in a cooler for the past several hours but we don’t eat until 3 so wondering how long before I need to pull it do something. Luckily my dad and step mom have fairly low standards so I’m sure it will be fine for them but there’s still my pride at stake here
     
  40. bigred77

    bigred77 Well-Known Member
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  41. bigred77

    bigred77 Well-Known Member
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    Just keep it wrapped up nice and it will be good to serve at 3
     
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  42. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    How do you keep an elk brisket from drying out? I thought they always ground the brisket.
     
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  43. bama1

    bama1 I like you
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    Doing a brisket and some pork belly burnt ends
    Burnt ends are done, wrapped the brisket about an hour ago. It’s up to 180 degrees so not much longer for it.
    Pork belly burnt ends
    First time doing burnt ends and these things are delicious
    615F4492-5F47-4531-848B-8129B194B88A.jpeg
    Smaller 11lb brisket
    Just before wrapping. Used hardcore carnivore black as the seasoning, made a real nice bark
    64421C75-5AB4-432B-86D7-9388635700AE.jpeg
     

    Attached Files:

  44. a.tramp

    a.tramp Insubordinate and churlish
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    Merry Christmas, you filthy animals.

    A little Montreal Steak Seasoning on the 12lb bone-in and getting ready to drop.

    DD229EFD-DFC8-4050-8AD1-6EEF20973BC1.jpeg
     
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  45. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Got a small 2# 2 bone rib roast, probably going to throw it on the weber kettle. You guys just cooking at 250 ish until temp?
     
  46. a.tramp

    a.tramp Insubordinate and churlish
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    I start at 250 for an hour and then up to 350 to get a better surface look. Hard to call it a bark or a sear.
     
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  47. a.tramp

    a.tramp Insubordinate and churlish
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  48. Owsley

    Owsley My friends call me Bear
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    The Christmas goose is on. Pray for success.
     
  49. bigred77

    bigred77 Well-Known Member
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