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Show us what you're cooking - 3/6/2016 through 11/7/2020

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    Some quick flank steak on my Grill Grates over the SnS.

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    • bbqoaf
      bbqoaf commented
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      Flank steak can be so good.

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      Ist attempt at a chuck roast. So far, so good. Kept the Weber/SnS around the 290 degree mark for 6.5 hours(wrapped in foil after good bark formation during the stall) and spent about an hour of quality time with 210 degrees IT. Now it's enjoying a well-deserved 90 minute nap in the 170 degree oven.

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        Click image for larger version

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ID:	205113 veggies for the pulled chuckie samiches that are coming up 😍

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        • MBMorgan
          MBMorgan commented
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          We don't hear this often enough about veggies around here ... but that looks awesome! (there was a time when I would have just said "hold the chicken and pass those veggies" ) ...

        • Juddlight
          Juddlight commented
          Editing a comment
          Hahha thank you sir...just imagine them on some good bread covered in pulled chuck n melted cheese...mmmmm

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        Well, the chuckie never got quite to pullable, so I kind of chopped it instead. Smoked it with mostly red oak, some plum, and I was feeling extra swaggy today, so I threw in a little mulberry.


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        • fuzzydaddy
          fuzzydaddy commented
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          Yummy good.

        • Steve R.
          Steve R. commented
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          I dropped the ball and didn't make the Texas mop sauce like I had planned. May or may not have had a few too many beers and got lazy. πŸ™„

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        • fuzzydaddy
          fuzzydaddy commented
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          Looks delicious.

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        • richinlbrg
          richinlbrg commented
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          Smiling eyes!

        Juddlight Here's some info on our photo uploading process to help explain why your photos aren't right side up.

        When taking photos some phones, apple phones included, don't attach "which way is up" info to the photo, so our forum software guesses. Often it guesses incorrectly. You can fix this by using your phone's photo editing software to make a really minor change to the photo. You can crop the photo just a tiny bit, for example. When the editor saves the change to the photo it also attaches the "which way is up" information that our forum software needs. After that the photo will display as it should when you upload it to The Pit.

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        • Juddlight
          Juddlight commented
          Editing a comment
          Those pics are straight from the camera...i have better luck than uploading one...its working better.. im keep playing with it...more cooks to come

        • fuzzydaddy
          fuzzydaddy commented
          Editing a comment
          Gotcha. Looking forward seeing your cooks!

        Leg of lamb. Got away from me....



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          • Juddlight
            Juddlight commented
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            Sliced picspics to come

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              Reverse seared, hickory smoked, 28 day home dry aged ribeye.

              First successful reverse sear for me. Will work for a better sear. I have ideas on that front.
              Attached Files

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              • bbqoaf
                bbqoaf commented
                Editing a comment
                Nice work, that steak looks textbook medium rare.
                Last edited by bbqoaf; August 7, 2016, 07:23 PM.

              • Steve B
                Steve B commented
                Editing a comment
                That looks awesome. When can I come over for dinner. Keep it up.

              Rotisserie Chuck Roast - Found a beautiful grass fed chuck at a farmers' market, dry brined with hondashi for 18 hours, rubbed with O'Leary's Cow Rub and 6 hours on the rotisserie over mesquite. Wow!
              Last edited by Edward Hafer; August 7, 2016, 05:40 PM.

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                How did you sear it? Nothing beats charcoal close to the meat. And you can make that happen with a very cheap hibachi or similar type grill.

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                • Potkettleblack
                  Potkettleblack commented
                  Editing a comment
                  Maybe, maybe not. It's a large deck for a condo or a small deck for a house. I think I can bend the insurance for a pellet grill, but that's not gonna help with searing. So, if the salt block isn't the winner, cast iron. If I need bigger, maybe GrillGrates or a Baking Steel. I like multitaskers.

                • David Parrish
                  David Parrish commented
                  Editing a comment
                  PKB id go wth the GGs or the baking stone.

                • Potkettleblack
                  Potkettleblack commented
                  Editing a comment
                  That's what I'm leaning towards as I look at it. On the one hand, GGs look great. On the other hand, baking steel I can multitask.

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