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Show us what you're cooking - 3/6/2016 through 11/7/2020
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
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Is that your go to, or first time?
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I'm working my way thru ribs by region. This was the first with Carolina vinager. Next stop is Carolina tomato All old school no brine. No mavs. All woodLast edited by Jon Solberg; May 21, 2016, 06:15 PM.
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VERY cool way to do it!
Looking forward to making my first sauce in year on Sumday.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
After a week out of the country it was really nice to get back to cookin. Reverse seared NY Strips on the SnS and taters on the BGE. Pretty darn good!
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Welcome back, David Parrish ! Doesn't look like your trip slowed you down any! LOOKS UNBELIEVABLE!
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I have to say that is PERFECT!!
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Thanks gents! Jerod Broussard the peanuts were fingerling taters. I overcooked them a bit is why they look that way.
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Cooked a Beef Arm Roast Today! Dry Brined w/Kosher Salt overnight in the Refrigerator! Cooked on the 22 1/2" Weber Kettle with a S 'n S and a
DigiQ-2 Temp Control! Rubbed the Roast +- 4 1/2 Lbs with Coarse Grd Black Pepper, Powdered Onion Soup Mix, Garlic Powder and Slathered it with
Honey Mustard Salad Dressing! On the Weber at 10:30 AM @ 250* F, Apple & Hickory Chunks for Smoke! I lowered the Temp to 225* F about
11:30 AM! Initially I thought it would take 4-5 hrs to get to 135*-140* F! I ran to the Offsale for a 12 Pack of Sam Addams Boston Lager, What
Else? Got Home About 1:20 PM and the ET 733 Mav was reading 140* F, 4 Hrs Flat? Ginned up a Hokey Faux Cambro and let it Rest for 3 Hrs!
According to the Thermapen the Temp was +- 125* F @ 4:30 PM! The Roast was fairly Tender for a Cow's Leg and very Moist! This was the first
Time I have Tried a Faux Cambro Rest for Anything! It won't be my last!
Eat Well and Prosper! From Fargo ND, Dan13 Photos
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Bone in chicken breasts using the Slow 'N Sear. Had to get another cook in before I head back to Saskatoon tomorrow.
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Those look great, David Parrish ! Sorry you only had the weekend back home. Safe travels!
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Boss, Did You Wimp Out? I've Been Told That Saskatoon is Unbelievable for Week Ends! BTW did the Weber Tator and Corn Rack find NC or do I
need to Call out the Dogs? From Fargo ND, Dan
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Had a FAILURE today. Worst part, it is my own fault.
Saw "Chuck" in the store late last week and didn't look closely at it. The store had cut the Chuck and tied it back together, and the full label read Chuck pot roast. But they were wonderfully thick, and I didn't notice either the string nor the FULL label. Brined 24 hours, put mustard on overnight and added the BBBR. Smoked with whiskey barrel oak to 208*F and probe tender. Rested 90 minutes. Result was OK. Actually, considering the quality of the meat, the result was pretty good, but no overcoming crap meat. Large sections never did render and were thrown out.
Tried the whiskey Hollerin sauce for the first time. A bit sweet for me, but GUUUUD. Also did a good job hiding the poor meat quality. I'll keep this around and do again!
Also did the whiskey baked beans. THE RECIPE CHANGED!!!! I used the recipe online even though I have a hardcopy printed. When I got to the part calling for 3 cups of water, I hesitated, not recalling this step. Wondered if I had lost it. but added the water. Put the beans under the chuckies for 2 1/2 hours, a little longer than normal. They were really sloppy watery when I pulled them. Tasted watery and bland. Cooked them an additional 3 hours in the oven @250*F to try to cook off the extra water, but it didn't work. They were still watery and now overlooked. #1 tasted them and commented that she could vaguely recognize the flavors, but they were not luxurious like they had been in the past.
Meathead , I recommend omitting the 3 cups of water. Add 1/2 cup, or 3/4 cup water IF needed (but I've never needed to in the past), but the addition of the water precludes the pop of the whiskey, molasses and BBQ sauce.
Overall, not a good day smoking-wise, but I learned stuff. THE NEXT TIME WILL BE AWESOME!!!!
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Charter Member
- Aug 2014
- 2233
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
- Likes 2
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Moderator
- Nov 2014
- 13689
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
I all ready posted this somewhere else but I think it deserves a spot in here too.
Here is my version of bacon wrapped chicken thighs. I bought four chicken thighs yesterday. First I rinsed them under cold water and patted them dry. Then I peeled back the skin and seasoned under the skin with Meat Church's Honey Hog Rub. Its lower in salt than other rubs, so it works perfect for my version of these, because I season at each level to compound the sweetness and the spices. I seasoned under the skin and placed a small piece of butter under the skin as I replaced it. Then I seasoned on top of the skin, then wrapped them in Bacon and dusted them again with the rub.
I warmed the Keg up too 400 F with the cast iron pan in the Keg. I didn't have any muffin pans so I opted for old trusty to get me through this one. Once it was up too temp, I threw the thighs on the smoker and let it roll. With about 20 mins left, I basted with a combo of Texas Pepper Jelly, Blues Hog BBQ sauce and a little bit of Blues hog mustard sauce. They were fantastic. One of the best things I have ever made. No question. Thanks to @BB'd_Nuke for the inspiration.
The flavor and tenderness was out of this world. Very sweet and Hot. Peppery undertones backed by the oak smoke I had rolling in the Keg. And I couldn't be more happy with the color. I was amazed. I am really happy that my chicken game is going to be getting more attention this summer.
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fuzzydaddy I thought it was good but the potatoes were definitely better than the meat (according to my wife). That meat is just too lean. It is probably like 2% fat. We forgot to add some fat.
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