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Thread: The BBQ and Smoking Thread

  1. #981
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    Quote Originally Posted by tirebob View Post
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    Not every steelhead will return to salt water though. Some do stay their entire lives in freshwater but then they tend to just get referred to as rainbows even though they were the result of an ocean run steelhead hatch.
    And on occasion resident rainbows have offspring that go to the ocean. Semantics, yes, but when it comes to buying it at the grocery store, they’re all rainbow trout and fed pellets..

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    9C1C156F-373E-4A51-8079-1B16968E706D.jpg

    Still delicious whatever trout it is... get that skin just right and... mmmm. GF keeps buying it thinking it’s salmon, I’m not made she keeps getting it wrong

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    Cedar plank fish in the propane grill at realyl high heat. Let the plank catch fire, pull the fish off before it burns, de-motha-fuckin-licious!!
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    If there is one thing I know for sure. ES has no Aspen goals

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    43B7C319-1BE6-4A49-8F1D-72B99C55706C.jpg

    Going a little different... bone in picnic. Couldn’t find my fab-p so I injected it with some chicken stock, butter, Maggie’s, and mushroom bullion. Classic paprika and brown sugar focused rub with mustard to stick... going to make some Bao’s and steamed buns

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    3" thick Smoked Rib Steak with green butter. Rub: kosher salt, cracked pepper, onion powder. Green Butter: chopped parsley, minced garlic, white pepper, butter.

    click for larger version
    » Click image for larger version
    freshprince
    -Jan 2006-

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  7. #987
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    Grabbed a brisket a Costco this week. Going to do half tomorrow on a hotter/faster program than I usually use.
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    ill be right over

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    Quote Originally Posted by ExtraSlow View Post
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    Grabbed a brisket a Costco this week. Going to do half tomorrow on a hotter/faster program than I usually use.
    Woke up earlier than I needed to, had some half-asleep logic about putting the brisket on early, so I didn't really do the hot/fast program at all. Stayed foil free as usual.

    Did let it rest longer. Kept the temp probes in until both were under 150 degrees, as per some random website. Much less juice came out when slicing.
    Also paid attention to the grain and sliced across that properly, which I have been lazy about paying attention to previously.

    Those two small tweaks helped. Brisket was tasty as heck.
    Ate most of it before I even took this pic
    20191109_184209~2.jpg
    Quote Originally Posted by killramos View Post
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    Question for all you with pellet grills,

    I picked up the Louisiana Grills LC900 (Costco special) this summer, while doing a packer brisket last week i grabbed a wireless thermometer and noticed the grill temps had a rather large swing.

    I had the temperature set to 200F but the wireless thermometer read anywhere from 230-380F. Id say it probably averaged around 260F. Being a brand new thermometer i thought maybe the calibration was off, but i ran a test with my over and it seemed to be pretty accurate (+/-) 10F of the oven.
    Is this more grill related? Was the temp probe for the grill dirty? Any thoughts on the failure point?

    It seemed a little crazy to me that the ~15lb brisket was done in under 10 hrs.
    "Speed has never killed anyone, suddenly becoming stationary… That’s what gets you."

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    Quote Originally Posted by GT.....O? View Post
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    Question for all you with pellet grills,

    I picked up the Louisiana Grills LC900 (Costco special) this summer, while doing a packer brisket last week i grabbed a wireless thermometer and noticed the grill temps had a rather large swing.

    I had the temperature set to 200F but the wireless thermometer read anywhere from 230-380F. Id say it probably averaged around 260F. Being a brand new thermometer i thought maybe the calibration was off, but i ran a test with my over and it seemed to be pretty accurate (+/-) 10F of the oven.
    Is this more grill related? Was the temp probe for the grill dirty? Any thoughts on the failure point?

    It seemed a little crazy to me that the ~15lb brisket was done in under 10 hrs.
    I noticed my pellet grille isn't bang on with its registered temps either. That's why i cook based on the oven thermometer i place inside the smoker. Sometimes my unit needs to be at 250*F just to maintain an internal temp of 200-225

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    Quote Originally Posted by GT.....O? View Post
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    Question for all you with pellet grills,

    I picked up the Louisiana Grills LC900 (Costco special) this summer, while doing a packer brisket last week i grabbed a wireless thermometer and noticed the grill temps had a rather large swing.

    I had the temperature set to 200F but the wireless thermometer read anywhere from 230-380F. Id say it probably averaged around 260F. Being a brand new thermometer i thought maybe the calibration was off, but i ran a test with my over and it seemed to be pretty accurate (+/-) 10F of the oven.
    Is this more grill related? Was the temp probe for the grill dirty? Any thoughts on the failure point?

    It seemed a little crazy to me that the ~15lb brisket was done in under 10 hrs.
    Mine did the same thing. Perfectly calm day, set at 225, I'd come out and the grill would be 300. I had to call Louisiana tech support. They gave me a new burner configuration over the phone. It's been bullet proof ever since.

  15. #995
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    Sorry this isn't a food related post but I was wondering if any of you guys might have any thoughts or opinions on this. A few weeks back when we had that massive wind storm, it literally picked up and flipped my Weber Spirit II pretty much upside down (sideways kind of, on the face of the lid basically.) It cracked both the knobs, and left a small dent on the side of the handle, and everything inside made a real nasty mess - but I finally got it cleaned up, pushed the dent out, and just need to get replacement knobs now.

    My concerns:
    1. The flame on the left side, closer to the camera, seems to "jet out" or "shoot out" somewhat aggressively, as if the gas is a bit more pressurized leaving that spot on the rail beneath.
    2. Right after I shut everything off I hear a noticeable "whirring" sound for a few seconds until it goes silent. It never did that before or in the summer.

    Quick video I did, sorry it's in portrait, but you can see the flame, and hear the sound at the end if you listen closely.



    I presume I may just need to contact Weber directly and see if there's a way to have it "serviced"? Is that a thing? Sorry for the dumb questions.

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    Smoking a pork loin to turn into pulled pork. Great for leftovers.
    Quote Originally Posted by killramos View Post
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  17. #997
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    Playing hooky from the shop today and smoking a brisket for tonight's dinner. At minus 23 degrees the old pellet smoker is inhaling the fuel! Lol!

    IMG_20191129_085414_833.jpgIMG_20191129_085414_828.jpgIMG_20191129_085414_827.jpg
    Bob Blakeborough

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    Progress report...

    IMG_20191129_123221_763.jpg
    Bob Blakeborough

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    Didn't get a great picture of the final product as we were all eager to dive in but here ya go!

    PhotoPictureResizer_191130_000224760_crop_4032x2515-1612x1006.jpg


    What truly caps it all off for me is leftover lunch! Just finished an awesome fill of brisket, over roasted baby potatoes with a butter, sour cream and dill sauce (Being a Uke has its perks!) and a fresh made Greek salad, all washed back with this swill... Love these days!

    IMG_20191130_131640_769.jpg
    Bob Blakeborough

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    Looks great bobby. I occasionally make a warm potato salad with roasted potatoes that is probably pretty similar to what you have going on there. For a little zest to some chopped up pickles and a splash of the pickle juice in the "sauce" before you toss the potatoes in it. Delicious.

    I wouldn't think of giving you brisket tips. You are more advanced than me in that.
    Quote Originally Posted by killramos View Post
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