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

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

  1. bigred77

    bigred77 Well-Known Member
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    And you didnt find out why?
     
  2. laxjoe

    laxjoe Well-Known Member
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    San Diego State AztecsSan Diego Padres

    where do you work and why would he have been there? need a tweet thread, not just a bbqtweet
     
  3. jbr

    jbr Well-Hung Member
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    I went back downstairs to confront him about staring me down and he was a part of a larger group listening to someone talk about the history of the company or something. I made sure he saw me and then I stared at him until I got on the elevator. He broke the stare first so I feel like we are even.
     
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  4. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Why are you feuding with Myron Mixon
     
  5. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    We need a food fight
     
  6. texasraider

    texasraider thanks
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    maybe he was staring because he wanted to ask you if your brother murdered you or if it was your parents boom roasted
     
  7. jbr

    jbr Well-Hung Member
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    The feud started because he stared at me. I stared at him back later in the morning. We are even in my eyes so the feud is over.

    I will go back down to the lobby later today to see if I can start something with Tuffy Stone.
     
  8. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    [​IMG][​IMG]

    Got 20 lbs of pork rolling tonight and a bunch of sauce.
     
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  9. bigred77

    bigred77 Well-Known Member
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    Is that two pork bellies?
     
  10. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    No, all three Boston butts, I wanted to do two fat side up like I usually do, and one fat down to see if there was any difference.
     
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  11. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    [​IMG]

    Got about 25-30 degrees to go this morning, but we’re looking good. My 8 pounder on the right is cooking slightly quicker than my 6.5 pounders on the left, used my thermometers on both of them all over and that 8 pounder is just moving a little quicker by a degree or two which I thought was odd.
     
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  12. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    One of the local BBQ shops here catered an event last night for a charity I am now on the board of. It was a western theme so when I was told they were doing BBQ I was excited (I've only been to this restaurant once and it was really good). Yeah, we got pulled pork. The sauce was very good, but good lord, the bottom of 3 day old reheated tailgate pulled pork I make is so much better. When I bit into a chunk of what felt like bone I was done.

    Everyone raved...people up here on average really do not know good BBQ.

    I also found out the first I was there the cook was a buddy from HS, he got fired for getting high and falling asleep next to the pit. They should let him do that.
     
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  13. a.tramp

    a.tramp Insubordinate and churlish
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    Do those have meat hooks in them, how do you get them to stick to the broiler like that?
     
  14. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    If you’re asking me, the picture is upside down, but I have a pellet grill, so they’ve been sitting flat on the grate at 225 since about 7 pm last night.
     
  15. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Think you missed the joke.
     
  16. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    Probably did, I’m currently working a charity event for the next 6 hours and have a five year olds birthday party right after, needless to say it’ll be a banner day for me.
     
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  17. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    I know the feeling.
     
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  18. laxjoe

    laxjoe Well-Known Member
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    San Diego State AztecsSan Diego Padres

    Got short ribs and a Chuck roast in the smoker right now with some light snow flurries coming down. Making some tacos for a party tonight.

    Doing the Bourbon bacon apple crisp that was posted in here a couple weeks ago and made some sea salt caramel ice cream to go on top.
     
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  19. bigred77

    bigred77 Well-Known Member
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    Insert booze and all will be fine
     
  20. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    I plan on it as soon as I leave the charity event.
     
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  21. cal

    cal BOATS
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    doing beef cheeks with a coffee rub today

    :thumb:
     
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  22. Degausser

    Degausser #NewProfilePic
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    I'll do your beef cheeks with a coffee rub
     
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  23. Zack Zedalis

    Zack Zedalis Silver Foxin'
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    Whore
     
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  24. Degausser

    Degausser #NewProfilePic
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    Beef up those cheeks a bit, and I'll rid you of that jealousy.
     
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  25. cutig

    cutig My name is Rod, and I like to party
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    Going to get some Flatiron or flank steaks to sous vide and make tacos with next week. Anyone got a good recipe for a rub and/or marinade? Usually just do something simple with lime/cilantro/jalapeño /garlic and beer. Looking to try something new
     
    bigred77 likes this.
  26. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    I like mojo marinades and when I'm not lazy and using the store bought bottle (that's delicious) I make this

    https://www.seriouseats.com/recipes/2014/04/grilled-mojo-marinated-skirt-steak-recipe.html
     
    cutig likes this.
  27. cal

    cal BOATS
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    beat the snow

    [​IMG]

    [​IMG]
     
  28. fish

    fish Impossible, Germany
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    Meat looks outstanding but please tell me you warm those tortillas before service.
     
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  29. cal

    cal BOATS
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  30. One Two

    One Two Hot Dog Vibes
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    Tell me about the veggie topping
     
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  31. cal

    cal BOATS
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    just a pico with cucumber and avocado

    the real star was the picklehead jalapeño in the back
     
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  32. billdozer

    billdozer Well-Known Member
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    Any suggestions on how to treat a goat leg or shoulder?
     
  33. a.tramp

    a.tramp Insubordinate and churlish
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    I brined for 6 hours using basic wet brine. Then I did just basic coarse kosher, corse ground black pepper, and a dash of paprika. Smoked and then made tacos. Fantastic.
     
  34. billdozer

    billdozer Well-Known Member
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    Due to a death on the farm, I have 4 to cook at some point. May try this one of the times.
     
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  35. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Not something I smoked but I found a Benton's smoked ham shank in the freezer I forgot about, Made stock with it, trimmed the meat off, and made ham and bean soup since it is so damn cold. Now waiting on the skin to finish in the over for the dog.

    God I love smoked meats.

    I have the bottom of the shank still, foot attached, Gonna have to play with that one.
     
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  36. laxjoe

    laxjoe Well-Known Member
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    San Diego State AztecsSan Diego Padres


    From Saturday.

    Short rib and Chuck roast tacos with pickled jalapenos and red onions. Smoked avocado crema. Charred salsa Verde. Homemade tortillas. Not pictured are the sea salt caramel ice cream and apple crumble. Should have paired the ice cream with another dessert bc everything was a bit too sweet. But overall, turned out really well
     
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  37. laxjoe

    laxjoe Well-Known Member
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    San Diego State AztecsSan Diego Padres

  38. BIGASSTITTIES

    BIGASSTITTIES Fan of: BIGASSTITTIES
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    What kind of pellet smoker do you have?
     
  39. a.tramp

    a.tramp Insubordinate and churlish
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    Really shocked to see that a pit room made out of plywood went up in smoke
     
  40. jbr

    jbr Well-Hung Member
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    Butts were on sale for $.88/lb so I bought four. I’m trying to get this one ready for dinner so the first few hours will be a little hotter than normal.
     
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  41. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    I have a Rec tec bull.
     
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  42. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Yesterday a friend wanted to have a cookout which I'm down with but I highly object to just the frozen burger shit so I smoked some racks of ribs and took over his cookout but whatever
     
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  43. BIGASSTITTIES

    BIGASSTITTIES Fan of: BIGASSTITTIES
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    Does anyone have a clue what this major traeger announcement of 3/15 is gonna be?
     
  44. a.tramp

    a.tramp Insubordinate and churlish
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    Haven’t done a step-by-step in a while so here goes as I am bored af.

    Smoked chicken posole verde.

    1. Smoke (or roast) at 425ish for 30-40 minutes and turn once.
    6 Poblano
    3 Serrano
    2lb husked Tomatillos

    FullSizeR1.jpg

    Season a 4-6lb yardbird and let sit while above cook, it goes on smoker next.

    IMG_10631.jpg
     
    #16744 a.tramp, Mar 9, 2019
    Last edited: Mar 9, 2019
  45. a.tramp

    a.tramp Insubordinate and churlish
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  46. a.tramp

    a.tramp Insubordinate and churlish
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    My wife was mad at me that I made her go to Fiesta with me last night to get ingredients.

    Her - “ they have all this stuff at our regular grocery store”
    Me - “ honey, you have to submerse yourself in the culture if you want to make the food”
    Her - “I don’t like this store tho, it’s creepy”
    Me - “you wouldn’t get catcalled if you weren’t wearing yoga pants”
     
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  47. a.tramp

    a.tramp Insubordinate and churlish
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    Veggies are done and chicken is on. Next step is to peal loose skin off of peppers, take seeds out of peppers, and stems out of tomatillos. Make sure to reserve all liquid from sheet pan. Poor into bowl or blender for mixing.

    No concern about if chicken skin is fully crisp or meat is fully done, it will be picked and pulled and placed in broth and will finish cooking there. I am going for fully done and crisp so I can have a chicken skin lunch.

    IMG_10641.jpg IMG_10651.jpg
     
  48. Rabid

    Rabid Fan of: DQ Treats
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    I've never smoked peppers. How hot and how long for it too look like that?
     
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  49. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    About 425 for 30 mins on these
     
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  50. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    Also, how many seeds you leave from the Serranos will determine the heat level. Recipe calls for complete removal. I leave 1 Serrano completely with seeds in as I am not your average white guy.
     
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