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Old October 18th, 2012, 09:31 PM   #301 (permalink)
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I'm excited for you. I hope you love it.

I smoked some chicken pieces the other day. I finished them up by turning the heat up to high and glazed them with some bbq spice and honey. Was way tasty. I may do a brisket this weekend. I'll be smoking something
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Old October 18th, 2012, 11:10 PM   #302 (permalink)
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Sigh.

Winterized the garage this week and put the grill away, I am kinda sad.
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Old October 18th, 2012, 11:39 PM   #303 (permalink)
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Oh that is sad. Way sad! I grill/smoke year round. It gets pretty darn cold out grilling when the temps are below freezing but the heat off of the grill helps. The air is crisp and the aroma of meats grilling make it a wonderful experience. Besides, there is just no way I can make it across the winter season without a grilled steak or a rack of smoked ribs.

You may want to reconsider the winter storing of your grill. Once you experience the bliss of a zesty cookout... you'll never store your grill again.
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Old October 20th, 2012, 05:38 PM   #304 (permalink)
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That's the only way I like brisket. Mustard/vinegar sauce.
Brisket is not Carolina style EVER. East west north or South. Also tell a texan you put sauce on brisket and you may be in for a fight.


Attended our annual pig roast at our friends in NJ last weekend. They have a huge yard and invite 150 each October. Brought a sampler plate this year, no sides. 6 racks of baby backs done sticky n sweet kc style (personally I prefer dry) . 2 pork butts pulled with nc vinegar based sauce. 2 brisket with my standard rub plus a load of black pepper. Everything came out great, but the brisket was near perfection. Must have been happy cows. I put everything out at once and it was all gone in less than 10 minutes. The best I ever ate comments really fed my ego. Unfortunately our hosts roasted pigs didn't fare as well. Dry as a bone. Still, it takes guts to do 2 whole hogs (well, large suckling pigs really). I've decided I'm going to attempt whole hog next summer.
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Old October 20th, 2012, 11:49 PM   #305 (permalink)
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I had my mind up to do a brisket this weekend but my butcher talked me into waiting a week or two. He didn't like the briskets he had and they are commanding a premium right now. I grilled some pork chops instead. Good, but not brisket.
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Old October 21st, 2012, 07:29 AM   #306 (permalink)
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I had my mind up to do a brisket this weekend but my butcher talked me into waiting a week or two. He didn't like the briskets he had and they are commanding a premium right now. I grilled some pork chops instead. Good, but not brisket.
Go with the best product available, sage advice! All cooking relies on the quality of ingredient, but BBQ usually more so because there are so few other ingredients to cover up a lackluster protein. I've found beef, brisket in particular are far more finicky than pork. No matter how well the cooking process goes, a bad brisket before cooking will be sad on the plate. The 2 I made last week were near perfect with excellent marbling. I may have added flavor, but they brought the tenderness and juiciness to the plate. I wish I could find a butcher around here like you have!!

Someday, Id love to try a Wagu or prime cut...but they're sooooo expensive.
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Old October 21st, 2012, 11:33 AM   #307 (permalink)
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I appreciate the advice and experience. I've not done a brisket yet and was all but dashed when my butcher told me to wait. He's a friend and I trust his judgment but I was ready to smoke... I feel better now.

I may have to grill a steak or something today. The weather is fantastic. I'm off to the market....
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Old October 23rd, 2012, 08:42 PM   #308 (permalink)
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Brisket is not Carolina style EVER. East west north or South. Also tell a texan you put sauce on brisket and you may be in for a fight.

Oh my goodness yes, it must be Carolina style. Brings out the full flavor of beef.

On a side note, we smoked about everything BUT a brisket during deer camp last week. Chicken a couple times, spare ribs, shoulder. Figured out a tasty new canning item as well...green tomatoes cut as wedges with hot peppers in a dill pickling mix. Dang those were good. They pretty much taste like dill pickles. And what a great use for them finally instead of pitching them all.
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Old October 23rd, 2012, 09:44 PM   #309 (permalink)
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I like to grill green tomatoes. I cut them in half and rub both sides with salt and pepper. Add a dash of Worcestershire sauce. Put a slice of purple onion between the halves and put them back together. Wrap with foil and bake on the bbq while grilling a steak or chop. They make for an easy dish and good use of the green tomatoes that lack enough remaining summer to ripen.
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Old October 23rd, 2012, 09:48 PM   #310 (permalink)
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I like to grill green tomatoes. I cut them in half and rub both sides with salt and pepper. Add a dash of Worcestershire sauce. Put a slice of purple onion between the halves and put them back together. Wrap with foil and bake on the bbq while grilling a steak or chop. They make for an easy dish and good use of the green tomatoes that lack enough remaining summer to ripen.
I'll be trying that, thanks for the idea.
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Old October 23rd, 2012, 10:30 PM   #311 (permalink)
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I'll be trying that, thanks for the idea.
I've been out looking at green tomato recipes since I posted mine. Mercy me! There are some great looking ideas for green tomatoes that are "Must Try" for me. I have plenty of green tomatoes... I will have to cook me up some.
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Old November 20th, 2012, 10:14 PM   #312 (permalink)
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I'm smoking my first turkey Thursday. Anybody have some tips or warning they would like to share? The bird my wife bought has been injected already so there will be no brining it. What I'm reading for my Traeger is slow smoke for 4-8 hours depending on weight and amount of smoke I want. Then finishing up with a couple of hours at 300 degrees. I'll do my normal canola oil and poultry rub unless someone has something better to suggest.
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Old November 21st, 2012, 05:58 AM   #313 (permalink)
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Nothing much to offer but I would think something that dense, low and slow.
We're frying the bird at friends house this year. Hopefully we don't way over do it like last time. Hard to watch a fryer when football and beer are thrown in the mix.
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Old November 21st, 2012, 06:55 AM   #314 (permalink)
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I smoke a turkey every Thanksgiving and a few times more than that. If the bird is more than 14 lbs or so, you are taking great risk going low and slow. The interior of the bird will stay in the danger zone too long. I no longer go low temp for turkey, instead I smoke @ 300. I brine!!!! Season then stuff the cavities with aromatic veggies. Compound butter under the skin (butter + rub). A little oil and rub on the outside. Place on a rack in a pan. tightly wrap the drumsticks/thigh and tent the bird with foil when the bird shows some color (and has taken as much smoke as it's going to). Turkey's delicate flavor doesn't need a tremendous amount of smoke. Should take ~15-25 min/lb depending on conditions and how often you check on it. I'm also doing a brisket alongside the bird. Since I'm smoking the bird on LI to bring to my mom's place in NJ, I pull the bird when it reaches ~155 in the breast and put it directly in a cooler. It finishes cooking while we drive and is done and hot when we arrive.
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Old November 21st, 2012, 12:42 PM   #315 (permalink)
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Nothing much to offer but I would think something that dense, low and slow.
We're frying the bird at friends house this year. Hopefully we don't way over do it like last time. Hard to watch a fryer when football and beer are thrown in the mix.
Be careful.



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I smoke a turkey every Thanksgiving and a few times more than that. If the bird is more than 14 lbs or so, you are taking great risk going low and slow. The interior of the bird will stay in the danger zone too long. I no longer go low temp for turkey, instead I smoke @ 300. I brine!!!! Season then stuff the cavities with aromatic veggies. Compound butter under the skin (butter + rub). A little oil and rub on the outside. Place on a rack in a pan. tightly wrap the drumsticks/thigh and tent the bird with foil when the bird shows some color (and has taken as much smoke as it's going to). Turkey's delicate flavor doesn't need a tremendous amount of smoke. Should take ~15-25 min/lb depending on conditions and how often you check on it. I'm also doing a brisket alongside the bird. Since I'm smoking the bird on LI to bring to my mom's place in NJ, I pull the bird when it reaches ~155 in the breast and put it directly in a cooler. It finishes cooking while we drive and is done and hot when we arrive.
Thanks for the advice. Honestly, I was waiting for your response before doing my last minute shopping. Your advice has always been solid and respected. Thanks!
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Old November 22nd, 2012, 06:33 AM   #316 (permalink)
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Wow! Thanks!!!!

My 18lb bird and the brisket are in the smoker. The bird started showing color early, so I wrapped it. I guess 1 1/2 hrs off smoke will have to be enough. I'm hoping to pull it all by about 11:30-12:00 for the traffic slog to NJ. Should be consumed by 3. in this meal, the bbq is the easy part. The banana cream pie (tweaked from this recipe, with far less sugar) is the work part. A lot of steps and a lot of calories!
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Old November 22nd, 2012, 06:45 AM   #317 (permalink)
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Pasta, looking over that recipe (if you haven't made it yet):
Be VERY CAREFUL when you add the cream to the caramel. Go slow and stir often!
Otherwise, it looks really good. Hope it turns out well for you!
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Old November 22nd, 2012, 09:07 AM   #318 (permalink)
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Why? It's only molten sugar. What possibly could go wrong?

Thanks for the warning, but I've made this pie dozens of times. Over the last dozen years or so, it's become a Thanksgiving tradition for us. My brother would shiv me if I didn't make it. The recipe I linked to works, but as usual for celebrity chefs, isn't the real recipe. Emeril has released 5 versions, all similar but different, that I know of. Some have 5 egg yolks, or a mixtture of yolk and whole egg. Some use 1/4 cup starch or 1/2 cup. There's way too much sugar in all of them, I reduce by ~1/3. Several versions say it's OK to break the custard. IT'S NOT OK! Melted butter in the crust also makes for a dense hard to cut cookie like experience, I cut in cold butter instead (and leave out the additional sugar called for in the crust entirely). My own little touch is to add a bit of bourbon to the schlag (whipped cream). Of course the most important thing to prep is the bananas. To have a really good pie, they have to be ripe which means you have to buy them several days to a week beforehand.
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Old November 22nd, 2012, 11:24 AM   #319 (permalink)
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Its along ways away yet. We wont be grilling for a while
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Old January 8th, 2013, 08:44 PM   #320 (permalink)
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Any time is grilling time in the Northwoods.



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Old January 8th, 2013, 10:54 PM   #321 (permalink)
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Hey you gotta love that! I grilled out this weekend too. Wasn't much snow on the ground... t-bones were good anyway. Winter is prime smokin weather for me. I love the way the smoke hangs in the air. I smoked a couple of racks Sunday. I told the wife... I bet the neighbors hate me.
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Old January 9th, 2013, 05:59 AM   #322 (permalink)
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One of my in law's neighbors were smoking something outside for Christmas. Smelled awesome. If you can suck down the cost of a little extra fuel, I think outdoor cooking in the winter is great.
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Old January 9th, 2013, 08:22 AM   #323 (permalink)
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I didn't even know it could snow in Oz. We only have one full time neighbor anyway. Really, the only thing that puts the brakes on grilling in the winter is the wind.
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Old January 9th, 2013, 11:41 PM   #324 (permalink)
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I didn't even know it could snow in Oz. We only have one full time neighbor anyway. Really, the only thing that puts the brakes on grilling in the winter is the wind.
Certainly it snows in Oz. We rarely have more than three or four inches at a time however. The norm is likely two inches or less and only a few times a winter lately. There was snow on the ground last weekend. You could still see the grass sticking up through it though.

I agree that wind is a real bummer. It makes it near impossible to maintain a given temperature. I gave up trying to smoke on windy days. I will do some grilling though.. just have to babysit it a bit.
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Old January 10th, 2013, 06:37 AM   #325 (permalink)
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I did some grilling this Christmas for the first time. The meat was delicious. I'll be doing it more often during winter months as long as temp is above freezing!

I put on some steaks, chicken, beef ribs and hot dogs for the kids!
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Old January 10th, 2013, 08:31 AM   #326 (permalink)
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It doesn't often get above freezing in the winter up here. We have had about 18" of snow so far. Our area depends a lot on snowmobilers for business. Last year, by the time we got a decent snow fall it was too late in the season.

Anyhoo, I don't do chicken on the grill. We go out for that. From reading these posts, you guys are a lot more advanced at grilling then I am, although I do admit to hogging the grill duties when we get invited to a BBQ. Does anyone else measure cooking time by beer consumption?
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Old January 10th, 2013, 08:50 AM   #327 (permalink)
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You bought that grill with the Packer emblem?
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Old January 10th, 2013, 11:32 AM   #328 (permalink)
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Where I live in Texas the winter if you can call it that here is my favorite time to grill. My backyard faces west and in the afternoon summer sun along with the heat radiating off of the concrete patio it's like a blast furnace.
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Old January 10th, 2013, 08:04 PM   #329 (permalink)
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I bet that does make for some nice grilling weather in the winter. Does it get way hot in the summer? My patio faces East. It is covered so rain or snow doesn't bother me. My only problem in the winter is it gets dark so darn early. I have two lights above my grill but it's not nearly like daylight for grilling. I've seen lights that are designed to mount on the hood of a grill. I've never used one but have thought about it some for the winter months.
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Old January 10th, 2013, 11:26 PM   #330 (permalink)
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As many times as I've seen this thread title, and for some reason had never opened it. I should have much sooner!!

My boyfriend loves to grill and will even do so out in 3 foot of snow (weather has no meaning when this man wants to grill!). We finally had to get rid of the one he had (I don't remember what brand, but it was propane) last summer when he rebuilt the back deck (it's above ground.. basement sliding glass doors walk-out is directly underneath the deck). I don't remember offhand what was wrong with the grill but he had it for many years I think.

I can tell he's jonesing and wanting to get another grill soon, so will point him to this thread.
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Old January 10th, 2013, 11:37 PM   #331 (permalink)
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Quote:
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As many times as I've seen this thread title, and for some reason had never opened it. I should have much sooner!!

My boyfriend loves to grill and will even do so out in 3 foot of snow (weather has no meaning when this man wants to grill!). We finally had to get rid of the one he had (I don't remember what brand, but it was propane) last summer when he rebuilt the back deck (it's above ground.. basement sliding glass doors walk-out is directly underneath the deck). I don't remember offhand what was wrong with the grill but he had it for many years I think.

I can tell he's jonesing and wanting to get another grill soon, so will point him to this thread.
Valentine's is coming soon. Surprise him!
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Old January 11th, 2013, 03:59 AM   #332 (permalink)
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I hear Big Green Egg grills are great. Never used one. Only problem is, they cost a small fortune.
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Old January 11th, 2013, 10:34 AM   #333 (permalink)
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I bet that does make for some nice grilling weather in the winter. Does it get way hot in the summer? My patio faces East. It is covered so rain or snow doesn't bother me. My only problem in the winter is it gets dark so darn early. I have two lights above my grill but it's not nearly like daylight for grilling. I've seen lights that are designed to mount on the hood of a grill. I've never used one but have thought about it some for the winter months.
Yeah it gets pretty hot in the summer. Usually somewhere between 90 to 95 Fahrenheit (32 -35 Celsius) and often higher I would say pretty relentlessly from maybe May through September. It's also very humid. But yes the winter is very nice time to grill for me. I have flood lights in the backyard that do fairly well when I'm grilling after 5:30 pm or so when the sunlight starts to fade away.
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Old January 11th, 2013, 10:50 AM   #334 (permalink)
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Default Re: Summer Time is Grillin Time

We can go all summer here and it can never stop raining. We are lucky if we even get some sunshine.
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Old January 11th, 2013, 12:55 PM   #335 (permalink)
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We can go all summer here and it can never stop raining. We are lucky if we even get some sunshine.
Some will say I'm crazy, but I love weather like that. Dark, dreary, overcast, icky, wet, rainy, thunder, lightening... my kind of weather! And yes, tornadoes fascinate me.
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Old January 11th, 2013, 09:32 PM   #336 (permalink)
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Tornadoes we have plenty of in Oz. Rain is another matter entirely. At least the last couple of summers have been very arid. I seem to recall 30 inches yearly the average rainfall. We get enough rain that it's nice to have a cover on the patio.
I can grill a mean steak in the middle of a downpour.

As for liking rain. I love a good thunderstorm to sleep by.
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Old January 12th, 2013, 04:40 AM   #337 (permalink)
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As for liking rain. I love a good thunderstorm to sleep by.
Yes! We didn't get too many this past summer. Hopefully we'll get some more this year.
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Old January 12th, 2013, 05:41 AM   #338 (permalink)
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Default Re: Summer Time is Grillin Time

Move to Ireland and rain is ball you will ever see. No tornadoes though or any thing of the sorts.
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Old January 12th, 2013, 05:32 PM   #339 (permalink)
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Move to Ireland and rain is ball you will ever see. No tornadoes though or any thing of the sorts.
No dust storms... ah.. tough luck
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Old January 12th, 2013, 05:49 PM   #340 (permalink)
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Default Re: Summer Time is Grillin Time

You can't have it all
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Old January 13th, 2013, 08:36 AM   #341 (permalink)
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You bought that grill with the Packer emblem?
Yup. After I bought it they raised the price $30. Actually it was a Christmas present from the wife.
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Old January 13th, 2013, 01:59 PM   #342 (permalink)
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Yup. After I bought it they raised the price $30. Actually it was a Christmas present from the wife.

Sweet Christmas present. I should have such a wife.

I've been lately thinking about some sort of wood burning grill. Something barrel or tub shaped with a body heavy enough for a wood fire. I'm not after a two stage.. just something for direct heat for serious steak grilling.
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Old January 14th, 2013, 08:15 AM   #343 (permalink)
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That would be something. Couldn't have it on the deck, though. You would have the whole neighborhood over there.
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Old January 15th, 2013, 08:49 PM   #344 (permalink)
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That would be something. Couldn't have it on the deck, though. You would have the whole neighborhood over there.
They already hate me I'm always grilling something and normally smoke something on the weekend. I haven't seen them drooling like a hungry dog but they sure have that look in their eyes.

I'm the only one that cooks out in my neighborhood. It's a mostly retired or divorced single area. I guess they don't want to mess with it. I would far rather grill something than make a mess in the kitchen. Besides, it's far better for ya.
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Old January 16th, 2013, 08:16 AM   #345 (permalink)
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We only have one other permanent resident in our neighborhood. All the rest are weekenders. My brother and I smoked a turkey once for our family reunion at Thanksgiving. That was a blast. We scrubbed out a couple of garbage cans. Poked holes in on and used the other for a cover. We smoked it with apple wood. Best turkey ever.
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Old January 16th, 2013, 11:16 AM   #346 (permalink)
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I like apple smoke. I've only smoked two turkeys so far, both with apple. I like to do my ribs with apple as well. I heavily smoke them for a few hours, wrap then in foil with some apple juice, then finish them up unwrapped for an hour or so. It's just a great flavor.

I've never tried peach. I've been thinking about peach and poultry lately. Hmmmm, maybe next weekend.
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Old January 16th, 2013, 12:44 PM   #347 (permalink)
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I'd love to try ribs on the grill sometime.
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Old January 16th, 2013, 11:18 PM   #348 (permalink)
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I use to grill ribs a few times a year before getting a smoker. If you can keep your grill temps in the mid 200f it's doable. I had a cast iron smoke box.. I think I got it at a hardware store.. that I would fill with soaked chips. The ribs never turned out that smoky but they were tender and tasty. You will have to give it a go sometime.
You can buy some decent rib rub or just make one of your own. Rub them down the night before. Toss them on the grill for two-three hours. Wrap them in foil.. I like apple juice with the ribs. Bake them for another couple of hours. If you like them pretty wet.. just continue baking until the meat starts shrinking up the ends of the ribs a bit. If you like them a bit dryer than that.. just unwrap for the last hour.

You will have the best luck if you have a large gas grill with three or four burners. Place the ribs over the burners that are off and letting the heat come from across the grill. Directly over flame I would suggest a double layer of foil on your grill to divert some of that direct flame heat.

My mom baked ribs in the kitchen oven when I was growing up. They had zero smoke but they were tasty. She cooked them on the rack with a large casserole dish below to catch the drippings. When they were about done she would smother them in her honey bbq sauce concoction. Messy and tasty lol.
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Old January 17th, 2013, 08:59 AM   #349 (permalink)
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Okay, I am printing that post out and will maybe give it a go sometime. I usually use Sweet Baby Rays, but would probably want something tangier. When we lived in Milwaukee, the dude across the alley was from Jamaica and he made the most awesome BBQ sauce. My wife isn't in to BBQ sauce that much which means when I want ribs, we go out. Fortunately there are a couple places that have good ones. What is the sense of having a 3 burner grill, if you don't experiment a bit, right? This sounds like a good project for summer when we can invite over a few guinea pigs, er friends, to try it out on.
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Old January 17th, 2013, 12:03 PM   #350 (permalink)
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It's always fun to experiment. When I want to try something new... google is my bbq buddy. I find something that looks good and try it I am by no means the end source for your rib adventure. I'm still learning... will always be learning different approaches to the perfect rib... which varies depending on the taster.

I am late to the game of smoking. For two decades or so.. a guy down the street smoked commercially. He set up shop in a grocery store parking lot every weekend.
He was the grandson of some dude from Tulsa that made his living off smoking meats. I always bought my ribs from my neighbor... they were excellent!
The guy moved and quit smoking for the public. That prompted my entry into smoking ribs. He graced me with a large supply of his "secret spice/rub" but I've used it all up. Now I'm trying to duplicate his spicy but sweet rub... and it's proving to be impossible. He also used a smoker the size of a Buick on a trailer and I have a pellet grill... a lot of difference there. I'm getting better at smoking but I'm a long ways from competing in the BBQ Pitmasters Cookoff lol.
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