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Thread: The BBQ and Smoking Thread

  1. #2361
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    I was very happy with them thanks.

    Nice on the lamb! Love lamb but it makes me sick, nothing else does this to me. Shame.
    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.

  2. #2362
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    It’s baaaaaad for you.

  3. #2363
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    Quote Originally Posted by killramos View Post
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    I was very happy with them thanks.

    Nice on the lamb! Love lamb but it makes me sick, nothing else does this to me. Shame.
    Quote Originally Posted by suntan View Post
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    It’s baaaaaad for you.
    Oh my... That was the single best (worst?) dad pun on this thread period! You must be the black sheep of your family.

  4. #2364
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    Lazy chicken, just some mtl chicken spice and did a quick apple cider mop w/cherry wood

    GF “prepped” it… cut one side of the spine, not the other when she spatchcocked it… I’ll give her a C+… at least she tried

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    I don’t know why I don’t mop more, that was pretty good

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    Last edited by ercchry; 05-31-2022 at 07:00 PM.

  5. #2365
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    Looks good.
    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.

  6. #2366
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    I finally had to get myself a new burger/chicken titties cooker and went for a nat gas Naploeon XT 525. I was going in expecting to buy the Weber but was pleasantly surprised to find that these seemed much better built for less money.

    It will serve just fine!


  7. #2367
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    I was surprised at the great crust I got on my burgers on the Prestige. Love the enclosed cook area, it means you can actually cook corn on the top rack.

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    Napoleon makes a good grill. I’ve bought 2 prestiges
    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.

  9. #2369
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    I've had my Napoleon gas grill for 11 years now and it's flawless, still as good as when I got it. Needed periodic cleaning obviously and I always covered it
    Z32 TT
    1996 Integra - winter beater with studs - RIP (deer)
    2002 WRX - to be sold
    2010 sti - winter

  10. #2370
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    My last propane grill was a chef'n'grill or some shit, I tried to start it up one spring, nothing happened. I looked inside, the entire cookbox was rusted out.

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    So I've been experimenting with charcoal selection a little bit and I think I've nailed something down that's worth mentioning.
    Jealous Devil Chunx is very expensive and super highly rated. I think I've now concluded that the flavour it imparts is "oakey, not smokey" and that's a very important distinction. Personally, that flavour is not what I'm looking for in beef, although it is still delicious, but it's distinct. I'm going to start using it on chicken and perhaps pork, but I don't think it's as good as the traditional smokey charcoal flavour that you get from Weber or Kingsford, for beef.
    It definitely is a great product, though! $40/bag is 2x the price of Weber which already carries a premium, so it's getting a bit Italian, but I will still buy it. I'm eager to try the Jealous Devil briquettes which I think only seem to be available at Backyard Land or whatever that place is called near Chinook. I gotta go there one day because the briquettes could be completely different.

  12. #2372
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    Don't you typically use wood for the desired smoke flavor?
    Originally posted by max_boost
    Hey baller, any problem money can solve is no problem at all. Don't sweat it.

  13. #2373
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    Quote Originally Posted by Strider View Post
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    Don't you typically use wood for the desired smoke flavor?
    Well, that's a different story. But yes, I would do that in certain circumstances based on what I was trying to accomplish. In this case, I was merely commenting on the direct flavour that is imparted into the food based on the selection of charcoal, so merely based on the charcoal fuel, I'd have to say Jealous Devil does _____ while Weber does _____ and is significantly different.

  14. #2374
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    Brisket is $9.99/kg at Costco right now. Just picked up a 10kg monster.
    I can eat more hot wings than you.

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    Crispy skin and so fucking juicy. My wings never turn out great
    Last edited by dirtsniffer; 06-05-2022 at 05:53 PM.

  16. #2376
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    Want.
    Is that a cookie sheet or a tray that is part of that Broil King?

  17. #2377
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    Ghetto ass baking sheet. It was completely black before and then some dawn power wash made 1/2 look new

  18. #2378
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    Not really bbq but a delayed post of the side trimmings of my brisket from a couple weeks back.

    Rendered off my brisket trimmings to make some tallow ( apparently some fat nerds don’t consider rendered brisket fat to be tallow but fuck those people).

    Took forever. But happy with my results. Frozen in ice cube trays to portion them easily.

    Planning on using them for potatoes etc, maybe to sear off steaks for sous vide.

    Ended up with ~500ml of final yield which was plenty for me.

    House stunk tho.
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    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
    This quote is hidden because you are ignoring this member. Show Quote

    guessing who I might be, psychologizing me with your non existent degree.

  19. #2379
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    Last weekend I made chops and thighs in sous vide and finished over Jealous Devil lump charcoal. From my earlier post where I declared JD is "oakey not smokey" and said this coal was more suited to white meats than beef, I gotta tell you - this was artwork!
    Everyone was blown away by the results. Just a fantastic flavour added to both the thighs and the chops. This will now be a go-to for us.

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    I now have a full Prime Rib roast in the sous vide at 128°F where tomorrow afternoon I will finish it over Weber coals on a bed over rotisserie. There's no way that will go wrong. Stay tuned.

  20. #2380
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    So here's how what I mentioned earlier turned out...
    We had as bad a run of weather as a dude could have, but whatever - you get soaked and you change a shirt. Big fuckin deal.
    The Prime Rib came out of the sous vide at 131 and looking tight. I had prepared a bed of Weber coals on the gas grill so I could use my rotisserie and that all worked almost perfectly according to plan. The only variable was how alarmingly quickly the roast browned. I perhaps should've expected that, but I didn't. It was fucking like 4 minutes and that bitch was seared accompanied by a thorough fire on the coals!
    I got a kick out of this and rolled with the punches so everything turned out amazing. But, there were definitely some stressful moments!

    Here's a couple of progress pics:

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    And then

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