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. woody5506

    woody5506

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    Getting the hang of the new Weber charcoal grill. Heres some wings from the other day.

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  2. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  3. NortheastAl

    NortheastAl

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    X2
     
  4. stuckinthemuck

    stuckinthemuck

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    Long time listener....First time caller.

    Peppers and onions on the cook top

    Top rounds (on sale $2.65/lb). Chicken breast with ACV, Italian seasoning, oil, pepper and salt. Italian sausage, also on sale.

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    Cooked on the Barbecues Galore Capt Cook that will be an antique in 5 years.

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  5. Chaz

    Chaz

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    Looks great Stuck
    :drool:

    ACV = Apple Cider Vinegar?
     
  6. Eric VW

    Eric VW Moderator

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    My sentiments and question, exactly...:salute:
     
  7. stuckinthemuck

    stuckinthemuck

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    Yes Sir. Single thumb typing. Trying to save time!!
     
  8. Chaz

    Chaz

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    Time is the most precious commodity of all.
    :yes:
     
  9. Andy8850

    Andy8850

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    Smoked chickens are a family favorite
     

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  10. Andy8850

    Andy8850

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  11. Rope

    Rope

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    Ham and a belly, @225* for 6 hours on the Treager. I just put some butt rub and bbq sauce on the belly. Then cubed the belly added some more butt rub and bbq sauce, finished rendering and drained. 2179D99B-DF2A-4084-8D5A-EBBEA5CBC863.jpeg BF50E91A-E535-4BCC-B3E9-823FDFD14A9D.jpeg B6BB43A0-1CD0-4E1B-9002-0973FABAD88B.jpeg 6806FDB0-2FCA-4067-9C26-B94F1C2947CD.jpeg E8193713-A9FD-4FD1-96C4-64253175D06D.jpeg 9326C263-A20C-4784-A0C0-23CEFB327DCD.jpeg E097C7AB-847B-4459-817E-374AD7262064.jpeg 555B8BBD-8DC7-4FC4-A5BD-947A0BDDB677.jpeg 16F7B33D-8779-4D36-9864-99864CAAEA17.jpeg BD3688A7-88E9-4CD6-B52B-B0D087B8C9BD.jpeg
     
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  12. Rope

    Rope

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    Fresh off the 450* pellet grill. 1C94DCC4-6A1B-4E81-8F41-968CBB194534.jpeg
     
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  13. Chazsbetterhalf

    Chazsbetterhalf

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    Those look really good. How did you prep them.
     
  14. Sean

    Sean

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  15. mike bayerl

    mike bayerl

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    I didn't cook it, but at a new local restaurant this meal is called "All the meats". Chicken, pulled pork, ribs, brisket, 4 sauces, beans, slaw fries, salad, griilled veggies. Plenty of food for 2+ people.
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  16. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    the brisket looks like they toasted it:rofl: :lol: how was it??o_O
     
  17. gbreda

    gbreda

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    Hey skeet and others, whats you method of cooking boomerangs?
    direct/indirect?
    temps and times?

    I am assuming similar to steak but dont want to ruin one later
     
  18. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    indirect to about 130° then sear....or indirect to 135° no sear.... lightly foil and rest for either method.....werx fer me...just like huuked on fonics..
     
    Last edited: Jul 14, 2019
  19. gbreda

    gbreda

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    Thanks!
    130 deg for what finish? I like it on the rarer side of medium so 130 sounds higher than I might like? Thinking more like 115-120 then sear.

    Oh, also on my last bag or Royal Oak and trying some Cowboy oak and hickory up next
     
  20. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    130-135 comes out med rare in the middle and med on the ends....depends on weight too on how long you sear....
     
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