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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    Today at the compound is rotted out F550 transmission pans and overstuffed portobellos in da rain 20220217_155047.jpg
     
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  2. Warner

    Warner

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    You gonna drizzle them with used tranny fluid. :rofl: :lol:
     
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  3. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    not yet....
     
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  4. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  5. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    20220217_164524.jpg left over tri tip roast
     
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  6. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    20220212_184413.jpg banana bread....I would prefer banana moonshine
     
  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  8. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  9. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    20220213_143400.jpg pull apart garlic bread
     
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  10. stuckinthemuck

    stuckinthemuck

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  11. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Yes. ....just makin sure she still qualified
     
  12. woody5506

    woody5506

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    First cook on the new griddle last night, figured ribeyes would be a good way to break it in, plus potatoes and spinach/garlic. Doctors orders as of today are no more red meat, beer, coffee and anything good for the next two weeks due to some GI issues I've been going through :headbang:

    Screenshot_20220217-201620_Gallery.jpg
    Screenshot_20220217-201602_Gallery.jpg
    Screenshot_20220217-201541_Gallery.jpg
     
  13. Well Seasoned

    Well Seasoned Administrator

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    I need to get me a small blackstone!
     
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  14. g60gti

    g60gti

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    I have the 22 and use it often. Wanted to get the 36 but I have too many grills and cooking devices as it is. The 22 is perfect for tabletop use, stores away easily and can still fit a good amount of food on it. Wally World has the stainless front 22 for $125 right now. Pretty good price considering I paid $110 for mine pre covid prices.
     
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  15. buzz-saw

    buzz-saw

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    Small , go for the gold.

    I was so lucky a couple years ago when I was walking through the local Dicks sporting goods and they were putting a 36 inch out on clearance for $149 at the end of the summer season. It never even left the cart and got placed on the sales floor , It went straight to the checkout line . I couldn't pass it up.
    They are awesome but I just need to use it more than I do.
     
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  16. Matt Fine

    Matt Fine

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    If you are using pink curing salt, you can cut the regular salt way back. With a dry cure I usually do 1% to 1.5% salt by weight. The common 3% plus recipes are WAY to salty for my taste.

    I have experimented with a variety of sweeteners, and now mostly use just plain sugar. There is so little maple flavor retained in the bacon, I think it is a waste of money to cure with it. Pour the maple syrup on the bacon after its fried and hits your plate! Usually 1% range on the sugar as well.
     
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  17. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  18. fuelrod

    fuelrod

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  19. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Gettin my flat top fix 20220213_164408.jpg
     
  20. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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