Wood-Fired Grill Thread

Discussion in 'The Smokehouse' started by Grizzly Adam, Apr 21, 2014.

  1. Grizzly Adam

    Grizzly Adam Technical Administrator

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    Yep, sure do. Just brush off any ash with a basting brush.
     
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  2. thistle

    thistle

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    Last night.... small bacon wrapped sirloin,mushrooms/onions,local sweet corn on the cob & ice cold Coors.

    Was too hungry/thirsty to take any pics of the food (which is rare for me) ,it didn't last long though. :D
     

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  3. swags

    swags Moderator

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    I just saw someone else do that on FB. each side a few minutes sears the outside and the inside is a perfect medium rare. I want to try it.
     
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  4. Grizzly Adam

    Grizzly Adam Technical Administrator

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    Got the wood fired grill heating up for chickenwingloaf.
     
  5. cory@owen

    cory@owen

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    What the hell is that? Seriously....I gotta know!!!
     
  6. Grizzly Adam

    Grizzly Adam Technical Administrator

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    Sort the wings by left and right and weave them into a loaf! Put over indirect heat and cook. At the halfway point sauce up. Top just before it's done. Pictures will accompany.

    image.jpg
     
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  7. Grizzly Adam

    Grizzly Adam Technical Administrator

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    After about 45 mins...
    image.jpg

    I built the fire back up and left it open for 12 mins to reduce smoke flavour.
    image.jpg

    And sauced them up. Closed the lid, will visit them again in 30 mins. image.jpg
     
  8. Grizzly Adam

    Grizzly Adam Technical Administrator

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  9. cory@owen

    cory@owen

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  10. swags

    swags Moderator

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    image.jpg image.jpg Did some chicken tenders marinated in Italian and mayo this weekend at Jambo, corn down in the coals to top it off.
     
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  11. Grizzly Adam

    Grizzly Adam Technical Administrator

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    Yum! What kind of wood you cooking on? I had a mix of maple and hickory tonight.
     
  12. Well Seasoned

    Well Seasoned Administrator

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  13. swags

    swags Moderator

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    Cherry and mulberry
     
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  14. swags

    swags Moderator

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    Grizz that chicken looks awesome
     
  15. Grizzly Adam

    Grizzly Adam Technical Administrator

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    Thanks, it was damm good.
     
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  16. swags

    swags Moderator

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    Firing up the mini grill now to do a test run on some shrimp. Tomorrow I'll be cooking 30lb of shrimp on two grills over wood. I have mulberry and cherry in there now, Scott recommended using just one so I may go with just mulberry. image.jpg
     
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  17. Mastermind

    Mastermind

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    I like this thread. :)
     
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  18. swags

    swags Moderator

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    I went small on the fire and ended up waiting a little long, shrimp were good but cooked a little long bc grill was cold. Building a bigger fire tonight
     
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  19. cnice_37

    cnice_37

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    St Louis with a rub found here about 4 hours in, pre sauce. Only my 2nd time smoking ribs but the kids and I approved. Pear tree that had to come down after Nemo provided the smoke and heat.

    [​IMG]

    [​IMG]
     
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  20. cory@owen

    cory@owen

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    Maybe I'll bring you some nice smoked food to the Ga GTG. I guess I will as long as you bring the saws.
     
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