Once You Go Lumberjack

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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