In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

What's on the grill or smoker?

Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.

  1. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  2. jtakeman

    jtakeman Moderator

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    :drool::drool::drool::drool::drool:

    Finally did some roadhouse ribs, Smoked them for 3 hours and then sauced until done. No pic's, So never happened. But my tummy said Mmmmmm. :D Wifey said good, But too much work and messy. :( She'd rather have salmon!! o_O

    Gonna make a mess of chicken breast's for my work mates next Wednesday. Smoked and sauced, Pic's for sure. 9 breasts aught to fill my lil grill to capacity. Might need to upgrade? :D

    :cheers:
     
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  3. Eckie

    Eckie

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    Rather have salmon over ribs?? Say it ain't so! I grieve with you....
     
  4. Chazsbetterhalf

    Chazsbetterhalf

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    Who says ya can't do both. Room on there.
     
  5. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    you better upgrade thats what im thinkin....if i had your money id burn mine...
     
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  6. jtakeman

    jtakeman Moderator

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    Should'nt I be saying that? :whistle:

    Youz gotz way more toyz than me!! :p
     
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  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    im not so sure about that......:p i have to work weekends and i aint got a fancy boat to go check the hatch!!!
     
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  8. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Ok so...today's cook is .....well so far I got coals established and a couple splits hickory and 1 red oak 20200726_163530.jpg smells great
     
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  9. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  10. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  11. gbreda

    gbreda

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    Did a booomerang yesterday.

    Set up for dual zone on the komado
    Slow cooked at 225 deg to 110 internal
    Remove the meat and open the vents to get to sear temps
    Seared about 2 min each side at 450-500 deg
    Close the vents
    Put back on indirect side till 125
    Removed and rest under loose foil for 15 minutes

    Came out fantastic!

    No pics, maybe some tonight pics of left overs as I didnt finish it last night.
     
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  12. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  13. gbreda

    gbreda

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    Bet Joey and Jay liked em and didnt care about messy :drool:

    upload_2020-7-27_6-38-9.png
     
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  14. gbreda

    gbreda

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    3rd attempt at boomerang and this method nailed it :yes:
     
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  15. jtakeman

    jtakeman Moderator

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    :rofl: :lol:

    It was way messier!! I still gotz sauce in my ears! :D
     
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  16. jtakeman

    jtakeman Moderator

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    3 BBQ, 3 Lemon pepper, 3 Chipolta.

    Might do some shrimp tonight??
     
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  17. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Like boneless skinless?lemon pepper sounds good!!
     
  18. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Gettin the LSG vertical goin 20200727_073445.jpg
     
  19. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  20. jtakeman

    jtakeman Moderator

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    Boneless and skinless, We all be on diets ya know! Had a hard time explaining to my doc why I gained 15 pounds since January............... :headbang:

    :doh:

    Edit, On further review. Everyone voted for Montreal chicken. My wife has a secret rub she concocted that we love. So the boys said they were wanting to try it. Applewood smoked chops for dinner tonight. By the time I realized, We were already eating(more like chowin them down). :drool: My mind be on the food, So again no pic's :( Also did some lemon, garlic, dill shrimp that was pretty good. I just cooked em a wee bit too long. Got a tick tough IMHO. Still be experimenting!! :stirpot:
     
    Last edited: Jul 27, 2020
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