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Old June 2nd, 2012, 05:29 PM   #51 (permalink)
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That's not all bad either. How much does such a plan cost? I haven't shopped Sears in years. I don't know why... they have always treated me right. You know you will have to replace the stater and you know you will have to replace the orifices at some point. I guess you could weigh that against the cost of the mpa and decide which way you want to go.
they are like 75 per year, and if they,we cant fix it we replace it for you.works for all appliances and gdo's and tv's and garbage disposals ect.........lawn tractors too and prices vary for each item.

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Old June 2nd, 2012, 06:26 PM   #52 (permalink)
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they are like 75 per year, and if they,we cant fix it we replace it for you.works for all appliances and gdo's and tv's and garbage disposals ect.........lawn tractors too and prices vary for each item.
I'm one that always says no to extended warranties and the like. That's basically what the program you are talking about sounds like. Still, might not be a bad thing on something like a grill where experience has proven they will need some replacement parts... just nature of the beast. I spent ninety dollars on replacement orifices for my propane gill this spring. I've owned the grill for at least eight and perhaps nine years. At $75 a year I'd still be money ahead to just bite the bullet and buy the parts myself. I still need to replace the igniter system though. I don't know how that might make the protection program you speak of seem a better option.
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Old June 2nd, 2012, 11:58 PM   #53 (permalink)
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I'm one that always says no to extended warranties and the like. That's basically what the program you are talking about sounds like. Still, might not be a bad thing on something like a grill where experience has proven they will need some replacement parts... just nature of the beast. I spent ninety dollars on replacement orifices for my propane gill this spring. I've owned the grill for at least eight and perhaps nine years. At $75 a year I'd still be money ahead to just bite the bullet and buy the parts myself. I still need to replace the igniter system though. I don't know how that might make the protection program you speak of seem a better option.
we would come out and fix the problem at your house. you wouldn't have to do anything or order or fix yourself. we bring the shop to you.
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Old June 3rd, 2012, 12:20 AM   #54 (permalink)
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we would come out and fix the problem at your house. you wouldn't have to do anything or order or fix yourself. we bring the shop to you.
That can't be all bad. I'm old school enough that I attempt to do most all repairs myself. Knowing I had already paid to have the service done, I suspect I could sit back and watch.
Out of curiosity, does Sears sell a pellet grill?
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Old June 3rd, 2012, 08:36 AM   #55 (permalink)
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That can't be all bad. I'm old school enough that I attempt to do most all repairs myself. Knowing I had already paid to have the service done, I suspect I could sit back and watch.
Out of curiosity, does Sears sell a pellet grill?
yes they do and a few not to many though.
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Old June 3rd, 2012, 11:26 AM   #56 (permalink)
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yes they do and a few not to many though.
They aren't that popular. I think they are gathering a following but right now they are a small market item. You can't blame them for not having many to offer. I'm surprised they have any at all. Impressed even.
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Old June 3rd, 2012, 01:54 PM   #57 (permalink)
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They aren't that popular. I think they are gathering a following but right now they are a small market item. You can't blame them for not having many to offer. I'm surprised they have any at all. Impressed even.
i think i will research them and see what they are. never even heard of them till you talked about them. i actually looked them up to see if had any when you asked.
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Old June 3rd, 2012, 11:45 PM   #58 (permalink)
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I'd never heard of them either until a bit over a year ago. Like I said... they have been around a while but they don't have a great following yet. The more I use mine the more I love it. I'm doing chicken breasts tomorrow.. with mesquite. I haven't done chicken yet.. so I'm excited.
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Old June 4th, 2012, 09:07 PM   #59 (permalink)
 
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me and my neighbors did 3 7.5lb chickens and a 6.5lb chicken on Saturday. they wanted a chicken throwdown.

i won. at least that's what they said. i thought one of my friend's chickens tasted better than mine.

my brine(my chicken weighed 7.46lbs):

1.5 gal h20
1/2 cup kosher salt
1/2 cup brown sugar
1/4 cup hoisin sauce
1/4 cup soy sauce
1/2 cup mirin
6 cloves garlic crushed
10oz ginger root peeled and chopped
1 lrg white onion peeled and chopped
ps - all measured ingredients are approximations because i don't use measuring instruments

over-night brine. tried to get it up to room temp before putting it on smoker, but only got it to around 60*. smoked with soaked cherry chips on top of lump charcoal for 4hrs at 225*.

i also did 6 large turkey legs in an over-night brine of h20/salt/cane sugar/soy sauce/worchestershire sauce. everyone said they were awesome. just the right amount of salty

i think my wife took pics, i'll have to check. i was to too busy drinking beer and watching my temps to remember to take any.

only found one pic here's the grills and smoker set up at my neighbor's house:
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Old June 4th, 2012, 11:00 PM   #60 (permalink)
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That's fun... Congrats! My smokin isn't ready for prime time yet. I'm working on it though. I'll get there.

I've been called on to grill up some burgers and dogs at a friends' surprise B-Day party. Normally this would be no biggie but I will be completely out of my element.
I've got to somehow mange to move my Jenn Air grill to a lease on a Kansas river.
It's all natural... no water or electricity. I will be grilling for 40-50 people. I've cooked for four times that many people before but it was on a brick charcoal pit with a crank up 3'X5' grill surface and adjustable airflow vents. My grill if it survives the migration will prove quite inadequate. I'll have to devise some method to use the side burner as a warming station.
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Old June 4th, 2012, 11:15 PM   #61 (permalink)
 
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i would recommend those aluminum chaffing pans and a rack. they are relatively cheap.

Buffet Chafing Dish Set 24pc*- Party City

it's the fuel cans that end up costing you.
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Old June 5th, 2012, 12:10 AM   #62 (permalink)
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I was thinking along the same lines. I'll make something work. The trick will be getting everything ready to serve at the same time. I can cook the second wave burgers and dogs while everyone is eating. It's a party so everyone will be drinking.
That should make everything I serve acceptable
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Old June 5th, 2012, 05:13 AM   #63 (permalink)
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Not really grilling, but yesterday I made a smoked tomato soup. We don't have a proper smoker at work, so I improvise with a slotted hotel pans (those are the large aluminum pans with large sides-restaurant speak). Soak some wood chips (no idea what type of wood, just what we order from our vendor) for a good half hour. Halve your tomatoes, put the larger pan on the grill set to high, drain the chips and toss them in, put the tomatoes in the slotted pan and set them on (almost like a double broiler), cover and weigh down. Let smoke for a good 30-40 min; it's a slow smoke.
Works really well with corn, Vidalia onions and other veg. Makes for a fantastic soup!
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Old June 5th, 2012, 03:01 PM   #64 (permalink)
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Love my stove top smoker for fish and veggies!
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Old June 5th, 2012, 03:06 PM   #65 (permalink)
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I was thinking along the same lines. I'll make something work. The trick will be getting everything ready to serve at the same time. I can cook the second wave burgers and dogs while everyone is eating. It's a party so everyone will be drinking.
That should make everything I serve acceptable
If they drink enough, you don't have to cook at all. They won't notice.

I would try to set up a couple of sterno heated trays and churn out a batch or two of burgers and dogs before that party starts. Throw a bit of beef broth in with the burgers to keep them from drying out. That should keep you out of the weeds! Good luck!!!
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Old June 5th, 2012, 04:55 PM   #66 (permalink)
 
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Not really grilling, but yesterday I made a smoked tomato soup. We don't have a proper smoker at work, so I improvise with a slotted hotel pans (those are the large aluminum pans with large sides-restaurant speak). Soak some wood chips (no idea what type of wood, just what we order from our vendor) for a good half hour. Halve your tomatoes, put the larger pan on the grill set to high, drain the chips and toss them in, put the tomatoes in the slotted pan and set them on (almost like a double broiler), cover and weigh down. Let smoke for a good 30-40 min; it's a slow smoke.
Works really well with corn, Vidalia onions and other veg. Makes for a fantastic soup!
for small smoking jobs i just use my wok.

you can build a rack with cheap chopsticks, or bamboo skewers, to place the food on. then just make a smoking packet with foil and place in center of wok.
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Old June 5th, 2012, 08:14 PM   #67 (permalink)
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Plans changed and I didn't grill my chicken breasts the other night. I have them on the Traeger now. I'm anxious to see how they come off the grill. I put a sweet rub on half or them and a lemon/garlic marinate on the other half. The best part of grilling them on the pellet grill so far is I don't have to sit with them.

I just checked the chicken... has a few more minutes to go. My daughter is in from Arizona and has some sort of shrimp and mushroom dish on the stove. It is to die for. I'll try to find out what's in that dish.
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Old June 6th, 2012, 09:15 PM   #68 (permalink)
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Plans changed and I didn't grill my chicken breasts the other night. I have them on the Traeger now. I'm anxious to see how they come off the grill. I put a sweet rub on half or them and a lemon/garlic marinate on the other half. The best part of grilling them on the pellet grill so far is I don't have to sit with them.

I just checked the chicken... has a few more minutes to go. My daughter is in from Arizona and has some sort of shrimp and mushroom dish on the stove. It is to die for. I'll try to find out what's in that dish.
not to get off subject of grillin, here is something good to try. use full chicken breasts(i do 3 for the 2 of us), garlic, salt and pepper bolth sides. in a frying pan sautee minced or choped garic (quite a bit, i use 6-7 big pieces) and 3/4 of an onoin with some oil 1-2 teaspoons. then put chicken in pan while on medium high for 40 sec's and then flip for like 40 sec's. then pour in white whine whorchester sauce(whole bottle) or if can't find use stubbs marinade for chicken and cover for 25 min's over low heat, flipping now and then. serve with a multi vegi made in tinfoil marinaded on grill(can do so much with vegis marignated in tin foil) and done with a rice of somesort. juiceyiest chicken you will ever have. but next day leftovers will taste great but not as moist and juicey, still great.
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Old June 6th, 2012, 10:08 PM   #69 (permalink)
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That chicken dish sounds good. My grilled chicken breasts were ok.. but nothing to rave about. They were borderline too dang done. I detest under cooked and over cooked chicken and I authored just that. I need a better meat thermometer and should have cooked the chicken at a higher temp. They were large skinless breasts which are a bit tough to cook perfectly anyway. I didn't flunk but they weren't impressive. I'll do better next time.

I grilled burgers again tonight. I'm lovin this grill for burgers!
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Old June 7th, 2012, 06:43 AM   #70 (permalink)
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I highly recommend this-

ThermoWorks - Splash-Proof Thermapen Thermometer

Though you can find it cheaper than direct from manufacturer if you look around. Accurate, durable, convenient and the battery lasts seemingly forever (2 years and counting for me). About the only thing it lacks is a backlight.
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Old June 7th, 2012, 07:42 AM   #71 (permalink)
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That chicken dish sounds good. My grilled chicken breasts were ok.. but nothing to rave about. They were borderline too dang done. I detest under cooked and over cooked chicken and I authored just that. I need a better meat thermometer and should have cooked the chicken at a higher temp. They were large skinless breasts which are a bit tough to cook perfectly anyway. I didn't flunk but they weren't impressive. I'll do better next time.

I grilled burgers again tonight. I'm lovin this grill for burgers!
For chicken breasts what I like to do is cut them in small chunks or medium sized chunks then marinate them in whatever you like I particularly like a hot sauce overnight or 24 hours. and then grill them pretty good stuff.
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Old June 7th, 2012, 07:56 AM   #72 (permalink)
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Chicken breast? Dries out way too easy! For BBQ, I always use thighs. For something a bit different and really really good, try this-

Chicken Tikka Masala Recipe - Allrecipes.com

As is, serve over rice BUT if you make less sauce (or make the proper amount and eat it later with a spoon ), serve with a summer salad or marinated onions it makes for a great sammich. Grill up some pita's, add the chicken, a little sauce and top with the salad....mmmm. This is one of my wife's favorite recipe's!
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Old June 7th, 2012, 10:10 PM   #73 (permalink)
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Chicken breast? Dries out way too easy! For BBQ, I always use thighs. For something a bit different and really really good, try this-

Chicken Tikka Masala Recipe - Allrecipes.com

As is, serve over rice BUT if you make less sauce (or make the proper amount and eat it later with a spoon ), serve with a summer salad or marinated onions it makes for a great sammich. Grill up some pita's, add the chicken, a little sauce and top with the salad....mmmm. This is one of my wife's favorite recipe's!
A must try! I printed the recipe and will give it a whirl. Thanks. I'm a big rice eater so I'll likely do over a bed of rice.
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Old June 8th, 2012, 04:50 PM   #74 (permalink)
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Chicken breast? Dries out way too easy! For BBQ, I always use thighs. For something a bit different and really really good, try this-

Chicken Tikka Masala Recipe - Allrecipes.com

As is, serve over rice BUT if you make less sauce (or make the proper amount and eat it later with a spoon ), serve with a summer salad or marinated onions it makes for a great sammich. Grill up some pita's, add the chicken, a little sauce and top with the salad....mmmm. This is one of my wife's favorite recipe's!
yes i'll have to try too!!!
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Old June 8th, 2012, 11:41 PM   #75 (permalink)
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Does anyone have a suggestion on the best product to clean stainless steel?
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Old June 9th, 2012, 07:57 AM   #76 (permalink)
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Does anyone have a suggestion on the best product to clean stainless steel?
sears has a stainless cleaner, and you can use polishing compound(not rubbing) for cars. just try in a corner first, but i use it,works great. gets all the stains out.
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Old June 9th, 2012, 11:41 AM   #77 (permalink)
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Thanks.... I'll give it a try. My new grill is already showing a stain or two. My old Jenn Air is in desperate need of some attention.
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Old June 9th, 2012, 05:33 PM   #78 (permalink)
 
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if doing breasts, always do skin and bone on. and ALWAYS brine your chicken(especially if they are skinless/boneless).

you will not have dry chicken breasts unless you really screw up.

for cleaning stainless steel, i highly recommend: http://www.jelmar.com/stainlesssteelcleaner.htm
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Old June 9th, 2012, 09:30 PM   #79 (permalink)
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I prefer doing split breasts with skin and ribs. My wife bought the boneless skinless breasts thinking she was doing me a favor. I've cooked them before and it's near impossible to grill them to perfection. I watched them like a hawk and pulled them the minute they were hot enough inside.. but they were too dry. I'm going to do thighs next time as suggested earlier. My last child moved out Wed. and she thought she had to have white meat. I'm not that picky.

I'll look for your recommended CLR. I have a Sears and not beyond trying their product but they are not geographically handy from my location.
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Old June 11th, 2012, 09:47 PM   #80 (permalink)
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I prefer doing split breasts with skin and ribs. My wife bought the boneless skinless breasts thinking she was doing me a favor. I've cooked them before and it's near impossible to grill them to perfection. I watched them like a hawk and pulled them the minute they were hot enough inside.. but they were too dry. I'm going to do thighs next time as suggested earlier. My last child moved out Wed. and she thought she had to have white meat. I'm not that picky.

I'll look for your recommended CLR. I have a Sears and not beyond trying their product but they are not geographically handy from my location.
have you tried anything on grill yet was just wondering if something better is out there?
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Old June 12th, 2012, 12:05 AM   #81 (permalink)
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I haven't had time to shop. I'm betting the CLR works well. I've used their lime removal product and was very impressed. But... so far I have no report.

I grilled ribs today. I got my rub on them last night, wrapped them in foil, and put in the fridge. This morning I started my Traeger on the lowest temp and tossed the ribs on. Between jobs I turned up the heat to 225 F.. about six hours in. Got home from my second job and pulled them off. Tossed some fresh zucchini on while the ribs relaxed. Couldn't be happier!
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Old June 13th, 2012, 01:34 PM   #82 (permalink)
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Planning on a joint BBQ with a friend in a week. They provide the yard with pool, I provide the cooking. Should be ~ 100-120 people. I'm thinking 12 racks of baby backs, 4 pork butts and 4 briskets. Throw in about a gallon of my awful 4 u beans and various salads for good measure. I may even grill some pizza for the kids. Burgers and dogs too. Give the pit a good workout. Should be fun....unless it rains.
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Old June 13th, 2012, 03:54 PM   #83 (permalink)
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Planning on a joint BBQ with a friend in a week. They provide the yard with pool, I provide the cooking. Should be ~ 100-120 people. I'm thinking 12 racks of baby backs, 4 pork butts and 4 briskets. Throw in about a gallon of my awful 4 u beans and various salads for good measure. I may even grill some pizza for the kids. Burgers and dogs too. Give the pit a good workout. Should be fun....unless it rains.
i live in fla, what time and where sounds really good!!!! just kiddin LOL!!!
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Old June 13th, 2012, 04:29 PM   #84 (permalink)
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Chicken breast? Dries out way too easy! For BBQ, I always use thighs. For something a bit different and really really good, try this-

Chicken Tikka Masala Recipe - Allrecipes.com

As is, serve over rice BUT if you make less sauce (or make the proper amount and eat it later with a spoon ), serve with a summer salad or marinated onions it makes for a great sammich. Grill up some pita's, add the chicken, a little sauce and top with the salad....mmmm. This is one of my wife's favorite recipe's!
Haha, I make this all the time. It's fantastic.
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Old June 13th, 2012, 09:01 PM   #85 (permalink)
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Planning on a joint BBQ with a friend in a week. They provide the yard with pool, I provide the cooking. Should be ~ 100-120 people. I'm thinking 12 racks of baby backs, 4 pork butts and 4 briskets. Throw in about a gallon of my awful 4 u beans and various salads for good measure. I may even grill some pizza for the kids. Burgers and dogs too. Give the pit a good workout. Should be fun....unless it rains.
That will keep you busy for a while. When you have a chance, I'm curious as to your slant on cooking pork butt. I haven't tried one yet.
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Old June 13th, 2012, 09:20 PM   #86 (permalink)
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Pork butt is almost too easy. You can complicate it with brine and injections, but at it's basic it's rub it, smoke it (smoke for the first 2 hours or so)for 8-10 hours @ ~ 250-300 till it hits 190-200 internal. It should fall apart easily. I usually go with the traditional NC hot vinegar sauce ( vinegar, hot pepper, brown sugar, a little rub and don't forget to salt the meat too) and serve on a bun with pickle, coleslaw and a mustard based sauce. If done correctly, most people won't even notice the vinegar sauce in the pulled pork, but it cuts through the fatty mouth feel and gives the pulled pork its final seasoning. Tastes great and it's dirt cheap compared to most other bbq cuts.
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Old June 13th, 2012, 09:59 PM   #87 (permalink)
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Man that sound so dang good! Thanks for the info. My son did a pork butt last summer that was way too strong tasting of garlic. I'll be smokin me one very soon.
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Old June 14th, 2012, 06:21 PM   #88 (permalink)
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Hey guys - I been meaning to post into this thread since I too have been smitten by the BBQ ribs thing lately. I was never a fan of ribs til I started working in Texas and had a chance to try real ribs (not the "falling off the bone" stuff you get in restaurants).

Anyway, I think I got it down pat and going to my first ribs "throw down" this weekend*. I know there's lots of recipes and techniques but my secret weapon is real mesquite I bring back from Texas (I live in Maryland) and smoke my meats with that. Even though I have a big 4-burner gas grill, I use an iron smoker box I got from GrillPro and it works pretty good for a gas grill setup.

* The competition: my brother (uses 50-50 oven/charcoal technique); my uncle (100% oven baked in sauce), and me (gas grill/mesquite combo).

I know I'll like mine the best, but the first time I tried Texas ribs I was like, what the heck is this chewy stuff? That's probably what will happen here. But after a while they _really_ grow on you and you can't get enough.

Cheers!
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Old June 14th, 2012, 11:25 PM   #89 (permalink)
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Best of luck to you. I like my ribs smoked in mesquite. I like them rubbed and slow smoked. I tried the "finish them up with juice/sauce in foil" and far prefer plain smoked. Let us know how the results of your throw down.

I got a new grill accessory tonight. It's a rib rack. It allows five ribs on edge on the smoker. My smoking surface will do two racks flat if I'm very careful. This should work perfect. It's made where you can turn the rack over and use it to keep a pork butt, brisket, turkey, or chicken in one spot for smoking. I also got a new digital probe. My old one let me down the last time I did chicken.
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Old June 15th, 2012, 06:37 AM   #90 (permalink)
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Good luck!!!

Ribs should never fall off the bone. You should be able to make a clean bite to the bone and be left with a nice clean half circle missing from the meat. Personally, I find mesquite a little too aggressive for most long smoked items. I prefer a mix of oak and hickory or a fruit wood (Apple, Cherry, Peach). As long as you don't over smoke, any wood can work unless you use something resinous like pine/poplar/fir or outright poisonous like pressure treated wood . The most important ingredient is LOVE! Put enough in and great results will always follow.

Also, from what I know (which admittedly is limited), real Texas BBQ isn't pork and never ever has a sauce.
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Old June 15th, 2012, 06:50 AM   #91 (permalink)
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Actually, they like pork BBQ in TX just like anywhere else. Its actually hard to find true pit/mesquite BBQ there but when you do it's really good.

True about the mesquite, it can be really strong. Maybe I should mix with hickory for all the first timers, lol. And it looks like the laptop is coming along so maybe an update later. Cheers!
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Old June 15th, 2012, 06:51 AM   #92 (permalink)
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Best of luck to you. I like my ribs smoked in mesquite. I like them rubbed and slow smoked. I tried the "finish them up with juice/sauce in foil" and far prefer plain smoked. Let us know how the results of your throw down.

I got a new grill accessory tonight. It's a rib rack. It allows five ribs on edge on the smoker. My smoking surface will do two racks flat if I'm very careful. This should work perfect. It's made where you can turn the rack over and use it to keep a pork butt, brisket, turkey, or chicken in one spot for smoking. I also got a new digital probe. My old one let me down the last time I did chicken.
Rib racks? I've got 3 (4, but the first one fell apart). With them, I can smoke 17 racks in a pit that can hold ~ 8 flat.

Wrapping the meat in foil to finish up, effectively braising it, is known as the "Texas Crutch". It's frowned upon and ridiculed in bbq competitions, though many even most will do it at some point. A lot of competitors will take great lengths to hide the foil in the pit just to avoid being picked on. I personally would never use the huge box of heavy duty foil that always sits near my pit for anything, I swear. It's just there for show!
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Old June 15th, 2012, 07:31 PM   #93 (permalink)
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Rib racks? I've got 3 (4, but the first one fell apart). With them, I can smoke 17 racks in a pit that can hold ~ 8 flat.

Wrapping the meat in foil to finish up, effectively braising it, is known as the "Texas Crutch". It's frowned upon and ridiculed in bbq competitions, though many even most will do it at some point. A lot of competitors will take great lengths to hide the foil in the pit just to avoid being picked on. I personally would never use the huge box of heavy duty foil that always sits near my pit for anything, I swear. It's just there for show!
Sure sure . My smoking surface is small compared to my gill. Two racks placed small end to big might fit if I was careful. The rack should solve that problem. One rack is enough for the wife and I but... dang, the fuel consumption is about the same no matter how much meat is on there. I'd just as soon do four or five while I'm smoking.

I tried that "Texas Crutch" trick and didn't much care for it. It reminded me of the ribs my mother use to bake in the oven with water and bbq sauce.
They were messy and tender but not really my idea of ribs.

Foil is my friend but I use it more to keep meat before and after cooking. I use it on the heat disperser/grease ramp on the smoker for ease of cleaning as well. Most of my veggies go in a foil tent.
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Old June 15th, 2012, 09:42 PM   #94 (permalink)
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yes the foil for veggies is great i do that all the time and no other way, just season them up in the foil and is great. 2 years ago had em that way and haven't any diff since then.
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Old June 15th, 2012, 10:29 PM   #95 (permalink)
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My favorite is potato chunks and butter seasoned with garlic salt and coarse pepper. Asparagus spears or zucchini run close seconds though. I'm still wanting to try that corn and bacon.

Looks like I'll try smoking a chicken tomorrow. I'm anxious to try my new rack/basket.
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Old June 16th, 2012, 05:56 AM   #96 (permalink)
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Did someone say bacon?
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Old June 16th, 2012, 06:44 AM   #97 (permalink)
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My favorite is potato chunks and butter seasoned with garlic salt and coarse pepper. Asparagus spears or zucchini run close seconds though. I'm still wanting to try that corn and bacon.

Looks like I'll try smoking a chicken tomorrow. I'm anxious to try my new rack/basket.
Is that corn and bacon not corn on the cob? I do corn on the cob with butter garlic salt and pepper rolled in the foil boy it is good.
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Old June 16th, 2012, 06:57 AM   #98 (permalink)
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Has anyone been to the Salt Lick in Texas? I hear they have some of the best BBQ around. It's been featured on several shows and that open pit grill they use looks amazing!
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Old June 16th, 2012, 12:27 PM   #99 (permalink)
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That's exactly what I do, I love just plain charcoal! Sometimes I go down to Lowe's and they sell all natural hardwood chunk charcoal, such great stuff. Big more expensive, but works great! I think I'm going to have to grill myself up a nice steak and an ear of corn this weekend. Steak: put it on the grill, light brushing of oil, then salt and pepper. Flip and repeat. Take it off the grill, put it on a small plate upside down on a bigger plate and cover with aluminum foil and let it rest for 5-10 minutes. Hard to do, but toally worth it! Corn: Take the cob of corn, a pat of butter and a slice of bacon. Wrap the bacon around the cob, then wrap everything in aluminum foil and grill until done. bacon flavored corn FTW, LOL!
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Is that corn and bacon not corn on the cob? I do corn on the cob with butter garlic salt and pepper rolled in the foil boy it is good.
I've done corn without the bacon before.. it's way yummy! Bacon... now we are taking it to the extreme! I looked at the corn this morning when picking up my chicken. They had pitiful looking ears that I refused to buy.
Looks like I'm doing potato chunks with my smoked bird.
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Old June 17th, 2012, 07:36 AM   #100 (permalink)
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If you have a Trader Joe's near by, try out their natural hardwood charcoal briquettes. I've read it's really Cowboy brand (not sure about that), but it is superior to lump IMHO. Burns as hot and more consistent than lump and is very low in ash. The difference in ash (filler) vs Kingsford is astounding, ~10-1.
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