***BBQ Redux Redux thread - OP with knowledge of the board***

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

  1. BrickTamland

    BrickTamland You're not Ron...
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    Recipe for dog shit added to OP please.
     
  2. One Two

    One Two Send it!
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    Feed a dog and wait 12 hours, low and slow

    those are actually quick pintos. Sauté bacon and onion, add canned pintos and chicken stock to cover, season with whatever and simmer. It’s easy and doesn’t take 3 hours.
     
    John McGuirk likes this.
  3. billdozer

    billdozer Well-Known Member
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    Added to the OP.
     
  4. cutig

    cutig My name is Rod, and I like to party
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    :roll:
     
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  5. John McGuirk

    John McGuirk member of the blue tiger club
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    Just had friends and family over... took a pork butt off the egg after 17 hours. Was perfect. If you don’t get your meat from Costco, you might be doing it wrong. Butts have significantly more marbling than what you’ll get elsewhere and Briskets are prime instead of choice. Thing was 18 fucking pounds, and I had to split it in two and tie each one up with twine to keep it together.

    Actually used a brisket rub as a base and added some other stuff to it. Turned out really good and had some nice spicyness to it

    Had a spread of three sauces: Texas spicy, brown sugar garlic, and Alabama white

    Sides were sour cream biscuits, broccoli slaw, Mac and cheese bites, baked beans, and various chips and dips

    Only problem is now I am left with this completely untouched cause I bought entirely too much meat:

    upload_2019-12-22_17-11-38.jpeg
     
  6. John McGuirk

    John McGuirk member of the blue tiger club
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    Oh, and used a mix of hickory, post oak, and pecan. Really liked the combo and might try it for brisket next time. Smoke was less sweet and more pronounced.
     
  7. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    Damn search function


    Going to smoke a standing rib roast tomorrow. I can't find recipes I used before.

    Basically salt, pepper, fresh garlic and maybe Thyme?? Or probably rosemary?

    Smoke it at 350 then blast is super hot at the end or blast it at the start to get the crush then slow smoke it through to the end?
     
  8. bigred77

    bigred77 Well-Known Member
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  9. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    Thanks babe
     
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  10. bigred77

    bigred77 Well-Known Member
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    20191224_151151.jpg 20191224_151157.jpg

    Not pictured, sausage balls already off the smoker and inside being eaten
     
  11. BrickTamland

    BrickTamland You're not Ron...
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    billdozer

    Do I pull this rib roast when the thickest portion/center is 120, or the ends are 120?
     
  12. cutig

    cutig My name is Rod, and I like to party
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    Thickest portion. Otherwise it'll be raw.
     
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  13. billdozer

    billdozer Well-Known Member
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    Center. For the most part it should be the same across the board since you are cooking at a low temp. Give those that like medium or farther the ends.
     
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  14. billdozer

    billdozer Well-Known Member
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    Clemson TigersCarolina Panthers

    This was from an older sheep so it was pretty fatty. Good eating around the fat though.

    [​IMG]

    [​IMG]
    [​IMG]
     
  15. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    upload_2019-12-24_17-45-40.gif
     
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  16. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    billdozer
    Stuffed with a couple garlic cloves
    Salt n peppa
    225deg to 120
    30min rest
    6min at 550deg
    23D0820E-4F16-4A2B-B5CF-DAD9C77C84C0.jpeg
    upload_2019-12-24_19-11-54.gif
     
    High Cotton, Sub-Zero, ARCO and 11 others like this.
  17. billdozer

    billdozer Well-Known Member
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    Clemson TigersCarolina Panthers

  18. billdozer

    billdozer Well-Known Member
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    Clemson TigersCarolina Panthers

  19. cal

    cal BOATS
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    kicked around the idea of picanha but stuck with the plan of bacon wrapped filets

    finishing up the bacon

    [​IMG]
     
    #19619 cal, Dec 25, 2019
    Last edited: Dec 25, 2019
  20. 941Gator

    941Gator TMB's resident beach bum
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    Did you just copy/paste the gif after making it from your video?
     
  21. cal

    cal BOATS
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    i honestly don’t know what i did

    i’m in my cups and couldn’t tell you what happened 2 minutes ago

    but those filets were breathtaking
     
  22. 941Gator

    941Gator TMB's resident beach bum
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    Well, did you create a gif?
     
  23. mointegra90

    mointegra90 Well-Known Member
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    Florida State Seminoles

    Opinions on traeger pro?
     
  24. cal

    cal BOATS
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    yeah i created it on onlineconverter.com then saved the gif and uploaded it to wherever the hell it’s hosted right now
     
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  25. BIGASSTITTIES

    BIGASSTITTIES Fan of: BIGASSTITTIES
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    Crowned rack of lamb smoked on the Traeger for Christmas dinner:

    [​IMG]
     
  26. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    Believe you’re paying for the name. There are better pellet smokers out there for the money.

    Most here steer towards RECTEC when the topic comes up.
     
  27. BIGASSTITTIES

    BIGASSTITTIES Fan of: BIGASSTITTIES
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    there are some nice features... I own an older traeger and it’s awesome too. A lot of the upcharge for the newer traeger are unnecessary imo. I can’t speak to other pellet smokers but I will say that my three year old traeger has smoked a ton of meat epically
     
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  28. colonel_forbin

    colonel_forbin Well-Known Member
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    I have my final family Christmas event today at 4. I'm smoking a brisket for it. I put it on at about 11:30 last night and the flat is currently sitting at about 186 and the point is at about 164. The flat will be done in like an hour and then I plan to separate and leave the point on for a while. It was a 16 lber that cooked way faster than I imagined.

    What's the best way to keep everything until 4? Put it in the fridge and reheat it with the sous vide?
     
  29. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    I’d guess wrapping the flat and leaving it in a preheated Yeti is your best bet.
     
  30. cutig

    cutig My name is Rod, and I like to party
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    Fill a cooler with hot water from a bathtub and put towels in the dryer on high heat. Empty cooler, fill with towels. Wrap brisket in foil w/ a thermometer in it and wrap it in hot towels in cooler. Let it rest. Only have to worry if the temp gets close to 140, which it probably won't.
     
  31. Oranjello

    Oranjello Well-Known Member
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    Was gifted a 2.5 gallon Bayou Classic deep fryer as a wedding gift. Don’t eat a ton of fried food to begin with, but I am pumped to master smoked then fried wings, fried spring rolls, dumplings, and all sorts of other ill shit
     
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  32. One Two

    One Two Send it!
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    Try a whole fried chicken. It’s quite good. Just dry brine and go.

    Edit: Oranjello dry brine in seasoning. Not just salt. Cajun dry brined is quite tasty
     
    #19633 One Two, Dec 27, 2019
    Last edited: Dec 27, 2019
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  33. bigred77

    bigred77 Well-Known Member
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    Lol. This is way too complicated
     
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  34. cutig

    cutig My name is Rod, and I like to party
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    Idk I don't do it every time but if I have to have something rest for a long time I certainly take the effort to make the cooler as hot as possible before the meat hits it
     
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  35. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    This thread is dedicated to complicated
     
  36. laxjoe

    laxjoe Well-Known Member
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    yeah i'll heat up some water on the stove top, toss it in and close the cooler. let that sit for a while so it's heated up, get some towels going in the dryer for 20 minutes so they're "warm", empty cooler, wrap food in foil/towels and it keeps warm for essentially as long as i've ever needed it. works great for night game tailgates when i need to be out there early in the morning.
     
    cutig likes this.
  37. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    :jizz:
     
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  38. Toast

    Toast I watch you sleep.
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    Looked great.
     
    cal likes this.
  39. ARCO

    ARCO I'm too seasoned homie
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    [​IMG]

    Sorry for the shit photos. Had been drinking all evening. Second attempt at brisket. Turned out solid.
     
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  40. bigred77

    bigred77 Well-Known Member
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    That smoke ring
    :banderas:
     
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  41. Willpépé

    Willpépé Miles of D.
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  42. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Have the day off Tuesday,looking to smoke something. What should it be?
     
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  43. MoJo

    MoJo It bees that way sometimes...
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    Beef clod
     
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  44. Willpépé

    Willpépé Miles of D.
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    We always do pork and said kraut for New Years but not sure if that’s just some regional shit.
     
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  45. Willpépé

    Willpépé Miles of D.
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    Man that gif was definitely beautiful but it fucked up the loading of this page to holy hell. Made me think half the thread had dementia.
     
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  46. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    I've never even seen this around here. This interests me.
    I was thinking country style ribs or something but I just bought a massive lot of rib tips for the games yesterday.
     
    MoJo likes this.
  47. MoJo

    MoJo It bees that way sometimes...
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    I'm picturing something close to 30 secs into this video:

     
  48. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    hahaha, I wish. It looks like they do sell roasts off of that though.
     
    MoJo likes this.
  49. bigred77

    bigred77 Well-Known Member
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    Bump trying to make it to the next page
     
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