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Thread: The BBQ and Smoking Thread

  1. #1461
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    Co-op had a sale last week so I picked up a few roasts.

    Normally I would cut it into strip loin steaks but for this one I thought I would try the smoker.
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  2. #1462
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    Striploin Roast. That’s some double meat ass shit right there haha.
    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.

  3. #1463
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  4. #1464
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    Quote Originally Posted by killramos View Post
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    Striploin Roast. That’s some double meat ass shit right there haha.
    I dunno...only cost 25 bux...
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  5. #1465
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    Just took it off after 10 hours. Resting now

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    Quote Originally Posted by Nufy View Post
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    I dunno...only cost 25 bux...
    Do not cook that to 165°F!!
    God, I can't remember the magic number but it's closer to 115 than 165

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    Ten hours on the grill. Took it off at 202 and let it rest for an hour. Flat was a little dry but still tender. Good flavor. Point was delicious. Probably some more salt next time. Figure out how to keep the flat a little more moist. Still better than some brisket I've paid for. 6/10. Would do.

  8. #1468
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    A bit different but I did tacos al pastor on my MB 1050 today.
    Used lump charcoal and didn't include and wood chunks.

    Sliced and marinated a pork shoulder for 3 days. I don't have the right setup to cook it on so I cut am onion in half and stuck a metal metal skewer thru it. Cooked to IT of 150 by mistake. Without a carosel, the outside was too crispy and the inside wasn't crispy at all. The middle was perfect tho. Ended up cutting it all up and mixing together so it was fairly good. Topped with a pineapple pico di gallo and cotija cheese. Tastey overall.

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  9. #1469
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    Anyone have a good local source for butcher paper or is amazon the best option?

  10. #1470
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    I saw them at BBQ galore . Didn't check the price but the roll size didn't seem outrageous

  11. #1471
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    Wholesale Club had butcher paper the last time I was looking.

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    Faux-B-Q Ribs for dinner.

    No wood chips so did them in the oven and just finished on the grill. 3-2-1.

    I haven’t been very happy with my rib abilities so it’s something I am trying to work on getting more disciplined on.

    Edit: Great ribs, pull right off the bone but meat still had some firmness and texture to bite into. Maybe close to my best yet.
    Last edited by killramos; 11-21-2020 at 06:18 PM.
    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.

  13. #1473
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    My buddy Curtis sent me a care package after a particularly successful harvest, all dried and ready to use. Going to be some seriously spicy rubs being created!!

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    Last edited by tirebob; 11-21-2020 at 08:30 PM.

  14. #1474
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    ^^ My eyes got steamy looking at that. Funny how the brain works.
    God damn that spice

  15. #1475
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    Looking forward to updates on those seasonings.

  16. #1476
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    Quote Originally Posted by Disoblige View Post
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    ^^ My eyes got steamy looking at that. Funny how the brain works.
    God damn that spice
    those cayenne and ghost pepper are already hot as fuck, but those Carolina Reapers and Trinidad Scorpians are insane!! When you think, a normal jalapeņo is around 7,000 to 9,000 Scovilles unit of heat and the cayenne is 30,000 to 50,000, those reapers and scorpians are like 2,000,000 plus!

  17. #1477
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    I smoke all the time on my propane BBQ with a large electric smoker. when I want to do something with little planning and that is easily managed. Smoke boxes with soaked wood chips on one side and no fire under the meat, directly on the burners. Typically, before the chips begin smoking, I crank the heat, then turn it down and add the meat to the other side, keeping the inner heat of the BBQ about 225/250 degrees.
    large electric smoker
    Last edited by Claire Skylar; 11-29-2020 at 06:44 PM.

  18. #1478
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    Save on foods at Trinity Hills (New C.O.P Development) has Roasts on sale this weekend. $5.88 or so a lb which according to their butcher is below cost. No maximum per customer today either. Range from $19-$60 in cryovack (wet age!) Or saranwrap to eat sooner.

  19. #1479
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    Couple of pork tenderloins that came out as good as that Prime Rib I was bragging about a few weeks ago.
    I started putting some charcoal briquettes in the smoker box that has its own burner in my propane grill and then I'll put some wet apple wood chips on those once they're going. Sear and then smoke for an hour or two then check temp and jack it up, if needed, to finish. The smoker flavour it takes on is so incredible.
    And, I remembered to take a picture this time @Disoblige albeit a shitty one! That means this actually happened!
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  20. #1480
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    Hahah, looks really good buddy.

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