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

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

  1. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    [​IMG]
     
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  2. a.tramp

    a.tramp Insubordinate and churlish
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    I thought that was the start of smoked queso. Man I’m an idiot.
     
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  3. bigred77

    bigred77 Well-Known Member
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    This is the smartest man on this thread
     
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  4. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    You and me both. I’m kinda disappointed
     
  5. bigred77

    bigred77 Well-Known Member
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    Foil is some baby potatoes with some backporch grown rosemary
    , salt pepper garlic oil and white wine
     
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  6. bigred77

    bigred77 Well-Known Member
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    Yes
     
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  7. bigred77

    bigred77 Well-Known Member
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    I've done smoke queso like twice in a month, pretty sure documentation on here, so yall calm down
     
  8. bigred77

    bigred77 Well-Known Member
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    I've also been drinking, so Grammer is excused
     
  9. Joe Withabee

    Joe Withabee PS I have sifulus
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    I’ve come so far
     
  10. bigred77

    bigred77 Well-Known Member
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    You're still a dumbass
    Lest not forget
     
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  11. bryix

    bryix to have ambition is my ambition
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    what did Frasier do this time?
     
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  12. Joe Withabee

    Joe Withabee PS I have sifulus
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    My Scottish pal’s Pit Boss
     
  13. Degausser

    Degausser Well-Known Member
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    Cooking for my parents today. My dad requested the ribs after seeing pics of last week's. My mom and wife love tenderloin, so those will be going on a little later.

    IMG_18072021_074411_(800_x_1000_pixel).jpg
     
    Skiddly, billdozer, devine and 13 others like this.
  14. fish

    fish Impossible, Germany
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    I don't season ahead of time with tenderloins. It's such a lean piece of meat that I wait to season just before cooking to avoid pulling any moisture out of them.
     
    49ers169, Dump, One Two and 2 others like this.
  15. Degausser

    Degausser Well-Known Member
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    I may try that next time. I've done it like this several times now and been happy with the results.
     
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  16. Zack Zedalis

    Zack Zedalis Silver Foxin'
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    2 slabs of spares today
     
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  17. bryix

    bryix to have ambition is my ambition
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    2 slabs of baby backs today (plus a pot of beans - Rancho Gordo, naturally - and collard greens. both with a country ham hock. and mexican cornbread)
     
  18. bryix

    bryix to have ambition is my ambition
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    longer parenthetical than I anticipated there.
     
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  19. jbr

    jbr Well-Known Member
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    Y’all some rich folks. I went to Costco today and ribs were $4.99/lb. I yaofaced and kept rolling.

    Thanks a lot, Obama.
     
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  20. bryix

    bryix to have ambition is my ambition
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    should have gone to Kroger, imo
     
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  21. Degausser

    Degausser Well-Known Member
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    IMG_18072021_130047_(800_x_1000_pixel).jpg
     
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  22. bryix

    bryix to have ambition is my ambition
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    Yeah, I'm kinda hammered.
     
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  23. bigred77

    bigred77 Well-Known Member
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    Sunday funday
     
  24. bryix

    bryix to have ambition is my ambition
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    Oh yeah, I just put some sm'okra on.
     
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  25. devine

    devine hi, i am user devine
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    Made a garlic butter sauce with some Dijon mustard, put the the leftover tri tip in the sous vide, complimented with an ice cold Mickey in a frosted mug, and had a good Sunday afternoon
     
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  26. fish

    fish Impossible, Germany
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    Some pollo from the carniceria on the Weber.

    [​IMG]
     
  27. billdozer

    billdozer Well-Known Member
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  28. Rabid

    Rabid Fan of: DQ Treats
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    That looks like the cast iron grates from Weber. Nice choice.
     
  29. laxjoe

    laxjoe Well-Known Member
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    salmon on the cedar plank
     
  30. Duck70

    Duck70 Let's just do it and be legends, man
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    I have a Kamado Joe and I think I am building the fire incorrectly or adding too much lump for 5+ hour cooks, idk.

    On a few occasions when smoking low & slow (with drip pan and heat shield), my dome temp will read 250ish but it will get pretty dry on the bottom. Any tips for building a good fire?
     
  31. laxjoe

    laxjoe Well-Known Member
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    Always have a grate thermometer. If you have that, what is it reading? If not, get one
     
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  32. Duck70

    Duck70 Let's just do it and be legends, man
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    Nope, dont have a grate thermometer. Recommendations?
     
  33. laxjoe

    laxjoe Well-Known Member
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    Get one:awesomeface:

    I’d grab of the Maverick but also haven’t gotten a new one in years at this point. I’ll let others chime in
     
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  34. laxjoe

    laxjoe Well-Known Member
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    What’s likely happening is your grate temp ID much higher than the dome reading and you’re just over cooking food
     
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  35. fish

    fish Impossible, Germany
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    Nope. I'm a GrillGrates man.
     
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  36. Duck70

    Duck70 Let's just do it and be legends, man
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    Thats what im thinking too. Time for a new thermometer.
     
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  37. devine

    devine hi, i am user devine
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    bridges come on man
     
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  38. laxjoe

    laxjoe Well-Known Member
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    I mean come on bridges
     
  39. devine

    devine hi, i am user devine
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    I mean that’s a foul
     
  40. devine

    devine hi, i am user devine
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    I’m in the wrong thread sorry
     
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  41. laxjoe

    laxjoe Well-Known Member
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    No keep going
     
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  42. Toast

    Toast Capo di tutti i capi
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    Very nice.
     
  43. GGCD

    GGCD The most wasted of days is one without CUM
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    Personally I like the look and performance of the Meater, and smart phone capability is a must for me.
     
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  44. SkilleyBinner

    SkilleyBinner Well-Known Member
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    When cooking around that temp (250), I generally have about a 25* difference between my grate and dome. That is with no meat on the grate.
     
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  45. bigred77

    bigred77 Well-Known Member
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    Flank soaking up some smoke 20210721_192946.jpg
    Gunna slice it up and sear it in the cast iron in a bit, while attempting to saute some onion and pepper in an aluminum pan on the same grill
    This will be interesting if I can pull it off
     
  46. bigred77

    bigred77 Well-Known Member
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    I should probably empty the grease bucket soon
    20210721_194316.jpg
     
  47. bigred77

    bigred77 Well-Known Member
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  48. Willpépé

    Willpépé Miles of D.
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    I know you’re probably aiming for something but as a side note, I got intoxicated one evening and forgot to start onions and peppers. I ended up throwing them one my fire caveman style and will be doing it again. Not the prettiest of looks but I’m not posting it on IG, I’m eating.
     
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  49. billdozer

    billdozer Well-Known Member
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    Got our lamb back from the processor today
    [​IMG]
     
  50. fish

    fish Impossible, Germany
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    [​IMG]