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

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

  1. fish

    fish Impossible, Germany
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    All the probe holes will make it tender.
     
  2. WillySaliba

    WillySaliba Well-Known Member
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    That’s assault.
     
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  3. jbr

    jbr Well-Known Member
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    I think this post made me laugh harder than any other post in the history of the board. Perfectly executed.
     
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  4. bigred77

    bigred77 Well-Known Member
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    :ded:
     
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  5. laxjoe

    laxjoe Well-Known Member
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    I don’t judge but I laughed :laugh:
     
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  6. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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  7. Tro lo lo

    Tro lo lo You kids must be from the suburbs.
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    Wife wanted clams. Was going to post in the food thread, but both were cooked on the egg and I have been drinking.
    F0AB786E-DA8E-4DE3-B798-8BE5CB06F95E.jpeg
     
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  8. Nole0515

    Nole0515 Well-Known Member
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  9. bigred77

    bigred77 Well-Known Member
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  10. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
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  11. Nole0515

    Nole0515 Well-Known Member
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    Some of my best. I’d like to thank Whole Foods for actually having a plate
     
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  12. jbr

    jbr Well-Known Member
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    994BD508-7031-4F89-9BCE-A8B20CE5079C.jpeg 561A0A8F-31D5-4816-8DA4-5213EDD34D50.jpeg
    Pastrami stole the show. Holy shit was it good.

    Edit: forgot the sandwich shot

    7B59A76C-3C70-485E-8F80-BEC210C0E01B.jpeg
     
    #34462 jbr, Jul 4, 2022
    Last edited: Jul 4, 2022
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  13. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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  14. bigred77

    bigred77 Well-Known Member
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  15. Owsley

    Owsley My friends call me Bear
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  16. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    Tbh I had one probe in it but didn’t believe how fast the temp was going up on my WSM so kept poking.
     
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  17. laxjoe

    laxjoe Well-Known Member
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    This turned out great imo.
     
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  18. Bricktop the white

    Bricktop the white Well-Known Member

    my brisket came out absolutely terrible. Wrapped it at 8 hours in and pulled at 200 on the probe. the point was good. flat was shoe leather.

    Think i trimmed too aggressively and didn't wrap early enough.
     
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  19. Owsley

    Owsley My friends call me Bear
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    It’s happened to all of us
     
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  20. jbr

    jbr Well-Known Member
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    Welcome, friend. As a member of the five timers club, it doesn’t get any easier.
     
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  21. Joe Withabee

    Joe Withabee PS I have sifulus
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    For the millionth time, if your bbq is tough, you undercooked it
     
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  22. poor paul

    poor paul Well-Known Member
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    not universally true, so don't maybe make it seem that way.
     
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  23. Mr Mortisay

    Mr Mortisay Well-Known Member
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    What smoking device and what temp did you cook at? Foil or butcher paper?
     
  24. Bricktop the white

    Bricktop the white Well-Known Member

    campchef dlx pellet smoker on "high smoke" which is about 215-220. Butcher paper. I upped the temperature during wrap phase which i think probably wasnt wise.
     
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  25. Angry Dolphin

    Angry Dolphin In that cool mountain air on a appalachian trail
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    Got drunk in the process so I didn't take any more pictures.

    IMG_8661.jpg
     
  26. Iron Mickey

    Iron Mickey a guy who posted here like five years ago hates me
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    Fellas, looking for recommendations for something to smoke. I’ve done pork butts, whole chickens, and pork ribs. I’m still a beginner so hopefully something in my capability range so I don’t flush cash and a day down the inedible tube.
     
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  27. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Chuck roast or tri-tip like a brisket. Good practice for the real thing.
     
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  28. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    Beef ribs?
     
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  29. Owsley

    Owsley My friends call me Bear
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    Lamb shoulder is always a hit
     
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  30. laxjoe

    laxjoe Well-Known Member
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    Seen some of this “tri tip like a brisket” and that just seems so wrong to me, but people seem to like it when they make it. Are you cooking it low and slow for many hours, like a brisket? And also not searing it?
     
  31. colonel_forbin

    colonel_forbin Well-Known Member
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    Pepper stout beef is always a hit.
     
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  32. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    this is the never fail option
     
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  33. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Correct. I did mine exactly like I do brisket, brought it to 165/good color, then wrapped in butcher paper until 203 ish. It came out as close to a brisket as I’ve experienced.

    I was highly skeptical but I’d recommend it.
     
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  34. Mr Mortisay

    Mr Mortisay Well-Known Member
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    I did tri tip brisket style this past weekend with a tri tip I’d had in the freezer for 2 months and had to totally rush it and it still turned out pretty good, will definitely do it again with the variables in my favor. Honestly preferred it to sous vide and seared tri tip which can be a bit chewy
     
  35. jbr

    jbr Well-Known Member
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    Drummies are fast, cheap, and easy. Smoke for an hour or two (up to 180*) and crisp the skin over direct heat (or in a hot oven).
     
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  36. a.tramp

    a.tramp Insubordinate and churlish
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    Smoked chicken or smoked pork posole.
     
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  37. Tarpon Nole

    Tarpon Nole Well-Known Member
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    Why would you use a more expensive cut of meat to make brisket?

    Also, I love my steak just barely to med-rare, but tri tip you need to go to a true medium
     
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  38. Snakes

    Snakes stubbornly litigious
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    did ribs on Saturday. nothing special just your 3/2/1 on the little Weber bullet smoker we keep at the lake. Best I've ever done though. It's tough to beat the satisfaction of watching everyone throw down on your bbq.
     
  39. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    All roasts benefit from going 135+ imo

    Maybe with exception a tenderloin
     
  40. devine

    devine hi, i am user devine
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    Cheez its
     
  41. Iron Mickey

    Iron Mickey a guy who posted here like five years ago hates me
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    thank you user Devine
     
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  42. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    I did it because I had steak the night before. I’ll do it in the future because it’s good and it’s a much smaller amount of meat better suited for a smaller group.
     
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  43. bryix

    bryix youth pastor at the meat church
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    I can get a tri tip from Wild Fork for $25 or less, so I may try this out sometime.
     
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  44. a.tramp

    a.tramp Insubordinate and churlish
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    Turned the remaining NY strip roast from Sunday into cheesesteaks tonight. Went with a small brioche “roll” so I could have more than one type. One with mushrooms, onions, and peperoncini. But the winner was mushroom, onion, and Calabrian peppers.

    And frozen Arby’s curly fries to keep the meal classy!

    E9B0AE48-8405-4274-94DF-2590F73CF604.jpeg
     
  45. a.tramp

    a.tramp Insubordinate and churlish
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    devine how did your cheesesteaks turn out this past weekend?
     
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  46. devine

    devine hi, i am user devine
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    Better than anything you will get in Philadelphia

    my words not my guests
     
  47. bigred77

    bigred77 Well-Known Member
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    Id be impressed if he actually cooked em, let alone if they were tasty
     
    #34497 bigred77, Jul 7, 2022
    Last edited: Jul 7, 2022
  48. devine

    devine hi, i am user devine
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    Well now that the bbq king has spoken
     
  49. bigred77

    bigred77 Well-Known Member
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    Guests....

    :roll:
     
  50. jbr

    jbr Well-Known Member
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    I always thought it was shtick, but why does bigred77 hate devine ?
     
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