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Thread: The BBQ and Smoking Thread

  1. #2481
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    LoL I see that subtle flex with your fuckin $30 Monster Trucks sno-cone cup!

  2. #2482
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    Two chicks at de same time!

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    I think this was the best chicken I've ever made. It's quite tricky to encourage it dripping onto the coals while mitigating burning, but everything went super well, this time.

  3. #2483
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    Any better a result than using that infrared burner?
    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.

  4. #2484
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    Quote Originally Posted by killramos View Post
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    Any better a result than using that infrared burner?
    I should've clarified that I used both. The infrared burner was on high, plus some scattered charcoal but then the lid didn't close 100% with that tray on the angle, so I had the tiny burner on the side (normally for smoker chips) on to help maintain about 350°F.

    I think it's better. Anytime I'm hearing grease fall and sizzle on a burner or charcoal or whatever heat source that leads to some flame kiss, I feel like I'm coming out ahead. I don't think I'm alone in that, but if it's a myth, my ears are open.
    Last edited by ThePenIsMightier; 09-26-2022 at 11:11 AM. Reason: Tray, not "treat". Dam auto erect

  5. #2485
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    That seems to be a justifiable use case for a rotisserie.

  6. #2486
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    Tenderloin tonight

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  7. #2487
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    Smoked Turkey is basically easy mode thanksgiving
    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.

  8. #2488
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    And tastes better!

  9. #2489
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    Quote Originally Posted by killramos View Post
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    Smoked Turkey is basically easy mode thanksgiving
    Yum!

  10. #2490
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    Yup. Did a 24 hour dry brine on a fresh 18lb turkey. Kosher salt, a bit of sugar, and some ground thyme pepper garlic and rosemary.

    Roasted at ~350 with apple wood.

    Great crispy skin, moist turkey. Big hit.
    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.

  11. #2491
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    I like the size of your... Smoker.

  12. #2492
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    She’s a big girl
    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.

  13. #2493
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    Any special kind of turkey?

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    Not really?

    Just a fresh lilydale branded “young turkey”.

    I don’t get super hung up on poultry
    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.

  15. #2495
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    Having it fresh matters, I think.

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    Quote Originally Posted by suntan View Post
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    Having it fresh matters, I think.
    Especially because a lot of idiots don’t let their turkeys defrost.
    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.

  17. #2497
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    Quote Originally Posted by killramos View Post
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    Especially because a lot of idiots don’t let their turkeys defrost.
    Or dry brine. I bet it makes a huge difference

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    Quote Originally Posted by killramos View Post
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    Especially because a lot of idiots don’t let their turkeys defrost.
    I was in charge of Christmas dinner at my wife’s grandparents one year. Got a nice fresh turkey, brined it, ready for the oven after coming up in temp during present opening. Couple hours after opening presents, find out Grandpa put the turkey outside in -30 to ‘stay fresh’….

  19. #2499
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    Quote Originally Posted by Buster View Post
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    Or dry brine. I bet it makes a huge difference
    One of the biggest reasons I say brine a turkey?

    At least it helps it fucking defrost lol.

    - - - Updated - - -

    Quote Originally Posted by Brent.ff View Post
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    I was in charge of Christmas dinner at my wife’s grandparents one year. Got a nice fresh turkey, brined it, ready for the oven after coming up in temp during present opening. Couple hours after opening presents, find out Grandpa put the turkey outside in -30 to ‘stay fresh’….
    I got put in charge of meals the night before my buddies wedding once.

    His mother in law to be was being the meat. She handed me a cooler of frozen ground beef and expected burgers to be ready in 30 minutes lol

    I was floored and we went into claresholm and brought back 7-11 fried chicken and pizza for everyone
    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.

  20. #2500
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    Extraslows inadequate quality roast.

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