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Thread: The BBQ and Smoking Thread

  1. #1341
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    Self-grind brisket, chuck, and pork belly you lazy bastards

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    Quote Originally Posted by ExtraSlow View Post
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    Liquid smoke is fine, but you gotta get even distribution. If you are lazy, getting too much in one spot can ruin it. I stopped using it for that reason.
    Liquid smoke is ok. That is like white people MSG.
    Quote Originally Posted by 89coupe View Post
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    Beyond, bunch of creme puffs on this board.
    Everything I say is satire.

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    Quote Originally Posted by ercchry View Post
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    Self-grind brisket, chuck, and pork belly you lazy bastards
    I like where your head is at, but self grinding your own meat is a poor use of the 80/20 rule.

    I also don’t raise my own cattle.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

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    If anyone is looking for a deal on a charcoal kettle, Walmart Westbrook has the 22" original Weber for $80 (1/2 MSRP). 3 left + the floor model. Go grab one before RFD scalpers get to them.
    Originally posted by max_boost
    Hey baller, any problem money can solve is no problem at all. Don't sweat it.

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    Quote Originally Posted by killramos View Post
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    There is no place for fillers in a burger...
    This. Ever since I smashed my useless flipper/spatula in a fit of extreme rage, my burgers are fine. It was the fact that I was using a fucking VCR tape to try and flip them that was intoxicating me with the rage-ohol.
    Proper patty technique + functional flipper + proper cooking = -binders

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    I was doing some reading on pork shoulders and i realized i only really see picnics and not butts. Are the butts better for pulled pork? Where can I find one?

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    Quote Originally Posted by dirtsniffer View Post
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    I was doing some reading on pork shoulders and i realized i only really see picnics and not butts. Are the butts better for pulled pork? Where can I find one?
    Picnics are fine...maybe even better. They all come from the same area of the pig - basically the front shoulder/leg.

    You can get whole shoulders at Costco. Just ask the butcher for a shoulder in the cryovac. They usually break them down into roasts and put them in the displays, but will sell you the whole one thing if you ask.

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    Butts are at any quality butcher... you will see these used in most demos as this is the cut for competition... the money muscle, and tubes are what makes it a standout over a picnic

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    Ahhh yes. The Boston Butt.

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    Quote Originally Posted by 89coupe View Post
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    Beyond, bunch of creme puffs on this board.
    Everything I say is satire.

  10. #1350
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    Did pizza's on the pellet grill tonight... Worked out awesome!

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  11. #1351
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    Resting in the cooler for a bit now...

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  12. #1352
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    is it weird to smoke a sirloin roast?

    First year with a kettle, did 5 or 6 chickens and 5 or 6 pork shoulders. Really enjoying it. I didn't use a towel and cooler for my shoulders until recently and it made a surprising difference to the tenderness! Won't be going back.

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    Just not much fat to hold up to a long cook. Something to keep in mind.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

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    A smoky bake is more what you end up with. That's okay though.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

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    Why wouldn't you roast a roast?

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    Haha ya fair point. Maybe a little stuck on 'smoke all the things!'

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    I’m smoking a roast tomorrow... rib roast

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    Fine. I will roast some smokies tomorrow.

  19. #1359
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    Quote Originally Posted by dirtsniffer View Post
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    is it weird to smoke a sirloin roast?
    I just did one for the wifes birthday. Came out great but you do have to be diligent to remove as much fat as possible before doing any rub. We also threw it in a brine for 36 hours prior. Turned out fantastic.

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    Little too medium for my liking... I blame the wine and getting distracted with the gravy...

    Espresso rub w/rosso beans (leftover rub in gravy for a red eye type thing)

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