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

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

  1. poor paul

    poor paul Well-Known Member
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    I'm way more ok with uncooked beef than I am overcooked beef.
     
  2. poor paul

    poor paul Well-Known Member
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    I will kill you.
     
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  3. Toast

    Toast Capo di tutti i capi
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  4. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    Your mom's smoked like a brisket
     
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  5. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Saw a 22” portable blackstone tailgating yesterday. I’m now a jv member of team blackstone. It’ll be here Friday.
     
  6. cal

    cal BOATS
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    it’s a solid little setup

    i attached to a small foldable table that’s 24” but has another fold out to make it 36”

    perfect for tailgating or camping
     
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  7. devine

    devine hi, i am user devine
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    Wowzers
     
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  8. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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    Did a pork belly today.

    upload_2021-10-10_15-3-25.jpeg
     
  9. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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  10. a.tramp

    a.tramp Insubordinate and churlish
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  11. Corky Bucek

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    I bought a vertical roaster while waiting on my delivery of the KJ not knowing anything. Trying it out today.
    08DB27E0-D104-4853-80F2-D75098E683CB.jpeg
     
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  12. Corky Bucek

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    Basted it with butter and the skin turned out amazing.
     
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  13. Tro lo lo

    Tro lo lo You kids must be from the suburbs.
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    Syracuse Orange

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    Rubbed with Tony Chacheres, Old Bay, Cayenne, and Black Pepper.
     
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  14. Degausser

    Degausser Well-Known Member
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  15. a.tramp

    a.tramp Insubordinate and churlish
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    You are just pissing all over the working man’s head this week while on vacation. I approve.
     
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  16. Degausser

    Degausser Well-Known Member
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    Sitting at 170⁰

    IMG_12102021_144155_(1050_x_750_pixel).jpg
     
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  17. Stone Cold Steve Austin

    Stone Cold Steve Austin Tickler Extraordinaire
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    The house I bought has this built into a wall in the backyard. Is this something I can salvage and use to smoke meats? If so, how?

    Help
     
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  18. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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    That thing has seen some shit.
     
    #31318 UncleJesse, Oct 13, 2021
    Last edited: Oct 13, 2021
  19. Willpépé

    Willpépé Miles of D.
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    Is there a top vent that would help regulate some air flow?
     
  20. jbr

    jbr Well-Known Member
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    Bodies

    Dead bodies
     
  21. Stone Cold Steve Austin

    Stone Cold Steve Austin Tickler Extraordinaire
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  22. One Two

    One Two Send it!
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    Those are gas briquettes at the top and now that I zoom in what appears to be gas tubing at the base?
     
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  23. Stone Cold Steve Austin

    Stone Cold Steve Austin Tickler Extraordinaire
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    Yea I just noticed that today
     
  24. One Two

    One Two Send it!
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    If it is a gas burning grill might at least get a plumber out to give you an opinion on getting it back up to operational condition. I’d be more worried about the condition of the gas lines than the functionality of the grill itself
     
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  25. Stone Cold Steve Austin

    Stone Cold Steve Austin Tickler Extraordinaire
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    The line also runs here and here. Both seem to be functional
     
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  26. One Two

    One Two Send it!
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    MHP is an outstanding brand and that looks brand new and is hilarious when compared to that burner
     
  27. bigred77

    bigred77 Well-Known Member
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    That looks like it could be fun Stone Cold Steve Austin
    Does the bottom vent open for like ash clean out or anything?
    I would want to burn wood or charcoal in it and use the gas as an ignitor or something
    Maybe after getting a plumber to check it out, get you a welder to look into making grates and maybe an ash catch at the bottom somehow
     
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  28. Stone Cold Steve Austin

    Stone Cold Steve Austin Tickler Extraordinaire
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    This sounds like it might be more expensive than just buying a new smoker
     
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  29. am16401

    am16401 Praise God
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    dblplay1212 how is that kick ash basket working out for you. I think I’ve reach the point where I’m tired of cleaning out my egg even if it takes less that a minute or so with the shop vac.
     
  30. bigred77

    bigred77 Well-Known Member
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    I wouldn't think the grates would be too expensive
    Depending on those gas burner locations and if you can already open that bottom vent for ash clean out, you may not need any thing but grates

    Getting someone to look at it shouldnt cost anything
    You could take some pictures and dimensions to a local welding shop too
     
  31. dblplay1212

    dblplay1212 Well-Known Member
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    Man it's so worth the money. I feel like my pit burns cleaner bc I'm able to shake all of the ash out prior to firing up and then emptying it takes 30 seconds now. Big fan.
     
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  32. a.tramp

    a.tramp Insubordinate and churlish
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    Do it. It will be more rewarding than just buying a smoker. Promise.
     
  33. a.tramp

    a.tramp Insubordinate and churlish
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    Grilled pork chops & roasted broccolini with mushrooms & carrots.

    444A9A75-589F-4065-998D-C0BE0FB71E92.jpeg

    Wife was getting ready throw a frozen apple pie in the oven and I said why not put it on the Primo.

    EE5137C9-4E5F-442E-8448-7EA8673AC2E3.jpeg
     
    #31333 a.tramp, Oct 15, 2021 at 7:34 PM
    Last edited: Oct 15, 2021 at 8:15 PM
  34. bigred77

    bigred77 Well-Known Member
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  35. bigred77

    bigred77 Well-Known Member
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  36. bigred77

    bigred77 Well-Known Member
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    And the peaches in a whiskey glaze for dessert

    20211015_203441.jpg
     
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  37. bigred77

    bigred77 Well-Known Member
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    Holy shit those peaches are good
     
  38. Willpépé

    Willpépé Miles of D.
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    It’s damn near impossible to fuck up a good peach on some fire. One of my favorites.
     
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  39. Ray McKigney

    Ray McKigney Feel my ubiquity
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    Having some family over today, so trying my hand at smoking some wings. Will likely screw it up, but will have pizzas on standby when that happens.
     
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  40. bigred77

    bigred77 Well-Known Member
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    What cooking apparatus do you have at your disposal?
    What's the plan?

    We are here to help you through this
     
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  41. ButchCassidy

    ButchCassidy Well-Known Member
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    Set them in the fridge, naked, to dry out for a couple hours. I put oil and rub on them and let them sit a little longer. Doesn’t take long to smoke them. I then cook them over hot coals to get a crispier skin.

    Smoked wings are my favorite.
     
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  42. Corky Bucek

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  43. Ray McKigney

    Ray McKigney Feel my ubiquity
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    kamado Joe. Dried the wings out this morning, tossed them in some baking powder and salt, stuck them in the fridge for a couple hours. Seasoned some more after a while with a meat church dry rub and stuck them back in the fridge.

    just lit the smoker. Gonna toss some pecan wood in there. Gonna smoke at 250 for 30 minutes, then crank it up to 425 or so for 40 minutes, turning once after 20 minutes.

    will keep some with the dry rub, but some Franks on some and some bbq sauce on the rest, toss them back on to set the sauce, then watch my family die of salmonella

    this was Brewtus suggestion in the buckeye thread after searched TMB for smoking wings.
     
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  44. bigred77

    bigred77 Well-Known Member
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    Sounds like you got this.

    You got a meat thermometer?
     
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  45. Brewtus

    Brewtus Got dat juice
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    Let us know how they turn out. Love that method.
     
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  46. Ray McKigney

    Ray McKigney Feel my ubiquity
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    sure do.
     
  47. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
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    Got some beef short ribs on the smoker. Just put them in a braise with beef stock, red wine, tomato paste, celery, onion, carrot, garlic, and rosemary.
    upload_2021-10-16_17-26-49.jpeg
     
  48. bigred77

    bigred77 Well-Known Member
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    Turkey legs
    Onions
    Creamed corn
    Jayhawk tears

    20211016_173342.jpg
     
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  49. SpartanGA

    SpartanGA Well-Known Member
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    Curious how these turned out. Will the 425 temp crisp up the skin. Dislike rubbery skin on smoked wings.