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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..

  2. #982
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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

  3. #983
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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!!
    Double-meat sub dreams.
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  4. #984
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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-

  6. #986
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  7. #987
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  8. #988
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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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  9. #989
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  10. #990
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    ill be right over

  11. #991
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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
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  12. #992
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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."

  13. #993
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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

  14. #994
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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.

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