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Smoking, grilling and curing foods, etc.

Discussion in 'General Chit-Chat' started by BOB357, Feb 6, 2018.

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  1. BOB357

    BOB357 Well-Known Member

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    #661 BOB357, Mar 30, 2020
    Anything wrapped in bacon is good!
    I did chicken thighs & sourdough dumplings for supper tonight. discard jar was almost full.
     
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  2. BOB357

    BOB357 Well-Known Member

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    #662 BOB357, Mar 31, 2020
    OK. outdoor cooking season is approaching. I've got several Vlogs I go to for new ideas. Let's share where we get our ideas from. I'll start out with one I recently found. This guy is an old trail cook and funny too. He pretty much sticks to comfort food.
    https://kentrollins.com/
     
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  3. thunderwagn

    thunderwagn Well-Known Member

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    #663 thunderwagn, Apr 1, 2020
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  4. BOB357

    BOB357 Well-Known Member

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    #664 BOB357, Apr 1, 2020
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  5. Head First

    Head First Well-Known Member

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    #665 Head First, Apr 5, 2020
    20200404_133252.jpg
    Melted the snow glaring in the background with the pellet grill (a little help from the sunshine) all snow is gone now and ribs are sauced and finishing. With some spuds getting a smokin.
     
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  6. BOB357

    BOB357 Well-Known Member

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    #666 BOB357, Apr 5, 2020
    Any time is the right time for ribs! Mmmmmmmmmmmmm
     
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  7. BOB357

    BOB357 Well-Known Member

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    #667 BOB357, Apr 5, 2020
    Neighbor across the street just brought over a B'day gift. Been eyeballing these after trying some I got a few years ago with little success and hoping they do better. Will be trying them out after the impending storm passes.

    Mats.jpg
     
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  8. Head First

    Head First Well-Known Member

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    #668 Head First, Apr 5, 2020
    20200404_175626.jpg
    Finished with a Stone Pasilla pepper IRS BBQ Sauce and paired with SN 40th Hoppy Anniversary Ale. And another to wash it down;)
     
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  9. thunderwagn

    thunderwagn Well-Known Member

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    #669 thunderwagn, Apr 5, 2020
    Good looking ribs!
     
  10. Head First

    Head First Well-Known Member

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    #670 Head First, Apr 5, 2020
    Should work for those smash burgs!
     
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  11. weldedsord

    weldedsord Member

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    #671 weldedsord, Apr 5, 2020
    IMG_2188[311].jpg IMG_2189[312].jpg IMG_2190[313].jpg I got a new toy!! decided to smoke a try tip. turned out pretty good.
     
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  12. Head First

    Head First Well-Known Member

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    #672 Head First, Apr 5, 2020
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  13. weldedsord

    weldedsord Member

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    #673 weldedsord, Apr 5, 2020
    thanks dude just happy that its passable
     
  14. Trialben

    Trialben Well-Known Member

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    #674 Trialben, Apr 5, 2020
    Whoo boy that is some fine eating!:)
     
  15. Trialben

    Trialben Well-Known Member

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    #675 Trialben, Apr 5, 2020
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  16. thunderwagn

    thunderwagn Well-Known Member

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    #676 thunderwagn, Apr 6, 2020
    Beef short ribs on the pit today. Turned out great!
    IMG_20200405_191931.jpg
     
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  17. BOB357

    BOB357 Well-Known Member

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    #677 BOB357, Apr 6, 2020
    I'll stick to the griddle for the smash burgers. Wouldn't be able to get a good smash with the grill mats. Not solid enough. Made a couple of smash burgers a few days ago and they were tasty.
     
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  18. Trialben

    Trialben Well-Known Member

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    #678 Trialben, Apr 13, 2020
    20200413_175505.jpg
    My favourite combination beer roast dinner and sourdough bread.
    Time to feed the Inner Man!:D
     
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  19. BOB357

    BOB357 Well-Known Member

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    #679 BOB357, Apr 13, 2020
    Looks like that'll keep ya going for awhile.
    Roasted a boneless leg of lamb on the pellet grill for Easter supper yesterday. Selection was poor and none of the lamb looked good, but wife had to have it for Easter, so she picked one. Looked nice after she prepped it, but it may as well have been mutton. Was so disappointed with the finished product that I didn't even take a pic.

    Lamb.jpg
     
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  20. BOB357

    BOB357 Well-Known Member

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    #680 BOB357, Apr 28, 2020
    Temps up to 80 yesterday and supposed to be about the same today. Took out a couple slabs of spares and prepped them late this morning. No trim, just plain old full cut slabs. Lightly salted and then light coat of Memphis Dust. Put them on the Traeger with charcoal pellets at 275F, about 1:30 PM. Will be pulling them at 5:00. Just checked on them and they look great. It'll be nice to try some ribs without all of the fancy prepping. I love pork!
    Ribs.jpg
    Miriam made up a green salad and is roasting a big old sweet tater. I made up a batch of slaw to go with the leftover ribs tomorrow. Welcome grilling weather! My time of year.
     
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