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Show Us What You're Cooking! (SUWYC)- Volume 12, Winter 2018/2019

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  • fuzzydaddy
    Charter Member
    • Nov 2014
    • 4954
    • Winchester TN
    • Hardware
      Slow 'N Sear Deluxe Kamado.
      Slow 'N Sear Kettle Grill.
      Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
      Weber Chimney starters (regular and half).
      Joule.
      GrillGrates, GrateGriddles.
      Maverick XR-50 [my favorite].
      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

      Consumables / Favorites
      KBB (short cooks), Weber (long cooks)
      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
      SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

    High temp (600°F) rings on my probes help keep me coordinated. From ThermoWorks. $2.99 for 4 pairs.

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    • fuzzydaddy
      Charter Member
      • Nov 2014
      • 4954
      • Winchester TN
      • Hardware
        Slow 'N Sear Deluxe Kamado.
        Slow 'N Sear Kettle Grill.
        Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
        Weber Chimney starters (regular and half).
        Joule.
        GrillGrates, GrateGriddles.
        Maverick XR-50 [my favorite].
        ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

        Consumables / Favorites
        KBB (short cooks), Weber (long cooks)
        Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
        SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
        MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

      Chuck roasts before wrapping to finish to probe tender.
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      Here's the awesome BOTTOM bark I got using the Elevated Cooking Grate by abcbarbecue.
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      • klflowers
        klflowers commented
        Editing a comment
        Thanks. I'll have that very very soon. I already have the elevated cooking grate in a shopping cart somewhere online.

        Both are on the way now.
        Last edited by klflowers; February 2, 2019, 05:00 PM. Reason: Sudden MCS attack.

      • Henrik
        Henrik commented
        Editing a comment
        Great looking chuckies, and that butter sure don't hurt either!

      • RonB
        RonB commented
        Editing a comment
        That looks so good I forgot to "like" it - had to go back and like.
    • klflowers
      Club Member
      • Sep 2015
      • 3126
      • Tennessee

      Picked up a couple of ribeyes at the butcher the other day. Seasoned with Montreal Steak Seasoning, sous vide bath at 131 for 2 hours, shocked in ice water while the coals caught, on the kettle to sear with another shake of MSS. The better half was very happy.
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      Gotta work on my photo skills, maybe get a cutting board or at least another style paper plate...

      Comment


      • klflowers
        klflowers commented
        Editing a comment
        One of my better steaks. Sous vide rules.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        I think they're great pics, of some delicious steaks!
        Fine Job, there!
        Pic #1 is my current desktop, thanks!

      • klflowers
        klflowers commented
        Editing a comment
        Mr. Bones, I am honored.
    • fuzzydaddy
      Charter Member
      • Nov 2014
      • 4954
      • Winchester TN
      • Hardware
        Slow 'N Sear Deluxe Kamado.
        Slow 'N Sear Kettle Grill.
        Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
        Weber Chimney starters (regular and half).
        Joule.
        GrillGrates, GrateGriddles.
        Maverick XR-50 [my favorite].
        ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

        Consumables / Favorites
        KBB (short cooks), Weber (long cooks)
        Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
        SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
        MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

      I decided to slice one of the chuck roasts I smoked today. However, with other household things happening, I let the chuck hit 200 IT and I meant to pull earlier..around 190. Regardless, it was outstanding and the connective tissue & fat were edible (and yummy). The bark you see is the bottom bark. Top bark was even better. The SnS rocked the smoke ring.

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      • rgriffeath
        rgriffeath commented
        Editing a comment
        Yum!

      • Troutman
        Troutman commented
        Editing a comment
        Your Sir Charles rocks !!!
    • Potkettleblack
      Club Member
      • Jun 2016
      • 1960
      • Beautiful Downtown Berwyn
      • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
        Thermometers: Thermapen / iGrill 2 / Fireboard
        For Smoke: Chunks / Pellet Tube / Mo Pouch
        Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
        Disqus: Le Chef - (something something something) - it changes

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ID:	631384 Weather hit 41 today, but my upstairs neighbor’s snow was melting on my deck. But, got a nice price on some SLCs that lived very nice lives, as far as pigs go. Rubbed with APL four seasons and the 2019 edition of PKB’s tweaks to MMD. Served with a Sonoma Mountain Pinot that I picked up in Sonoma last November, Sweet Baby Ray for the wife, Black Swan for me... not my greatest rib cook, but it’s February in Chicago and I made ribs.

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        Looking good PKB! Good to hear you are thawing out in Chi-town. I know it feels great here!

      • klflowers
        klflowers commented
        Editing a comment
        Ribs in Chi in Feb? Excellent!

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        KL: Exactly. Spin: Yeah, the compacted snow/ice in our alley is almost gone and my deck is clear of snow and not dripping from my upstairs neighbors... "Free at last, free at last," I joked in very poor taste considering the month.
    • rgriffeath
      Club Member
      • Jul 2016
      • 246
      • Weatherford, OK

      A good day to get my smoke on 😎
      Attached Files

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        Those slices look so good! Great job!

      • Spinaker
        Spinaker commented
        Editing a comment
        Best rub out there!

      • klflowers
        klflowers commented
        Editing a comment
        That is NICE!
    • Craigar
      Founding Member
      • Jul 2014
      • 1096
      • Papillion, NE
      • * - Weber 26.75" OTG
        * - Weber 22.5" Premium cloaked in Crimson
        * - Slow 'N Sear
        * - Smoke E-Z - 26.75" (The Grain Silo)
        * - Lodge Sportsman Grill
        * - Weber Rapid Fire Chimney Starter
        * - Thermoworks ThermoPop
        * - Thermoworks Dot
        * - iGrill2 - 4 probes
        * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
        * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
        * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
        * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
        * - Current butchers: Just Good Meats & Fareway Foods

      Inspired by ecowper , pastrami and sauerkraut.

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      • ecowper
        ecowper commented
        Editing a comment
        Nom!

      • jgreen
        jgreen commented
        Editing a comment
        Liking those potatoes too.

      • Craigar
        Craigar commented
        Editing a comment
        jgreen the crispy taters are compliments from a spritz of duck fat spray.
    • snowswamp
      Club Member
      • Dec 2017
      • 223
      • Lakewood, CO
      • Weber Genesis Silver B (converted to nat. gas)
        Camp Chef Smoke Vault 24 (converted to nat. gas)
        Thermoworks Smoke
        Thermoworks Classic Thermapen
        Thermoworks IR-IND Infrared Thermometer
        Maverivk XR-50 Thermometer

      I smoked a 4 lbs whole packer. You heard right: 4 lbs. It was so tiny and thin compared to the 14 lbs boulders of beef at Costco. We got it as part of a half cow from a local rancher. I was surprised. It acted just like its bigger relatives. It took about 8 hours at 225-235 degrees. It went through a solid 2 hour stall. It tasted great, just smaller.

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      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Looks like my kinda Happy Meal!

      • Troutman
        Troutman commented
        Editing a comment
        Very interesting, kinda wish I could run into one. Sometimes it’s not worth having a lot of leftovers.
    • Mr. Bones
      Birthday Hat Master
      • Sep 2016
      • 9157
      • Kansas Territory
      • Grills / Smokers
        *********************************************

        Kingsford 24" grill (Free) 'Billy'
        Brinkmann Smoke n Grill
        Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
        Weber 18" Kettle ($30 CL) 'Lil' Feller'
        Weber Smokey Joe ($25 CL) 'Lil' Brother'
        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
        Weber 22.5 OTS DO Code Black ($15 CL)
        Weber 22.5 OTS E Code Black ($20 CL
        Weber 22.5 OTS EE Code Black ($20 CL

        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
        Weber "H" Code 18.5" WSM '86 ($75 CL)
        Weber " " Code 18.5" WSM

        Weber 26.75, $199 NFM clearance !!!
        Weber SJS AH 'Lil' Brother'
        Weber SJS AT 'Lil' Sister'
        Weber SJS DE Code (FREE) 'Lil' Helper'
        Weber SJG M Code 'Lil Traveller'
        Weber SJS AH Code 'Kermit'
        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



        Thermometers:
        *********************************************
        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
        Blue ThermaPen Mk4
        Orange Thermapen Mk4
        Pink Thermapen Mk4
        ThermoWorks IR-GUN-S
        ThermoWorks Smoke
        ThermoWorks Open Box Smoke
        4 Pro Series cable extensions
        Smoke Gateway

        Accessories:
        *********************************************
        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
        BBQ Vortex, 2 Hovergrills, Top Deck
        Warming shelf
        MyWeigh KD-8000Kitchen Scale
        Backyard Grill marinade injector
        Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
        Bear Paws
        Meat Rakes
        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



        Cookware:
        Probably a ton of cast iron, mostly very old...still cookin'
        G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
        '60's Revere Ware (Mom's), + others found elsewhere
        60's CorningWare 10-cup percolator (Mom's) Daily driver
        50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
        Dexter 12" slicing knife, 6" Sani-Safe boning knife
        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
        Multiple steels, from all over the planet
        Crock sticks
        Diamond stones, various
        Lansky Sharpening System

        Tableware
        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      Made a sample batch of salsa, Wed night, fer Friday potluck, at work. Chili Day.

      I managed to smuggle some photos outta th R & D Lab... Mum's th word.
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      I strove fer a balance of green an red stuff...
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      Final Moments, before all ingredients took their final, Eternal Ride, an were assimilated...
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      I cain't tell any more, right now...

      Comment


      • CaptainMike
        CaptainMike commented
        Editing a comment
        Curiously, I never thought of tossing a couple of Altoids into my salsa. You Midwest boyz are innovators!

      • klflowers
        klflowers commented
        Editing a comment
        Man, that looks pretty good.

      • BRic
        BRic commented
        Editing a comment
        Nice pics, salsa looks good !
    • DavidNorcross
      Club Member
      • Nov 2017
      • 1425
      • Virginia
      • Rec Tec RT-680
        Coleman RoadTrip LXX
        Javelin Pro Duo
        More Cast Iron than I care to admit

      Ribeye with roasted brussels and roasted carrots
      Attached Files

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Ribeyes and Brussels are a match made in heaven
    • CaptainMike
      Club Member
      • Nov 2015
      • 2422
      • The Great State of Jefferson
      • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
        Old school big'ol Traeger w/Pro controller (Big Tex)
        2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
        20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
        20 x 30 Santa Maria grill (Maria, duh)
        Bradley cabinet smoker (Pepper Gomez)
        36" Blackstone griddle (The Black Beauty)
        Fireboard
        Thermoworks Smoke and Thermapen.

      Wanted to do a roto-chicken, but also to amp it up a little. Found a great recipe for Peruvian chicken that was delicious. Put a pan of red potatoes, beets, onions, and peppers underneath and they were equally good. Apologies for no "after" pics, but ya'll know what a chicken dinner looks like.

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      • klflowers
        klflowers commented
        Editing a comment
        Love me some beets.

      • Attjack
        Attjack commented
        Editing a comment
        Tell me about the rub/Peruvian angle. Feel free to do it on the rotisserie channel if you feel like it.

      • CaptainMike
        CaptainMike commented
        Editing a comment
        Attjack I found this in a search. We really enjoyed the Peruvian rub, very garlic and cumin forward. Didn't quite get the crispy skin, bit will make adjustments. Will probably try all of these at some point. https://www.thespruceeats.com/top-ro...recipes-335869
    • Spinaker
      Moderator
      • Nov 2014
      • 10537
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

        ********************************************
        Assistants
        Dexter (Beagle mix)
        Kinnick (American Foxhound)
        ************************

        Grills/Smokers/Fryers
        Big Green Egg (Large) X2
        Blackstone 36" Outdoor Griddle 4-Burner

        Broil King Keg
        Karubeque C-60
        Kamado Joe Jr. (Black)
        Lodge L410 Hibachi
        Pit Barrel Cooker
        Pit Barrel Cooker 2.0
        R&V Works FF2-R-ST 4-Gallon Fryer

        Weber Spirit Gasser
        ******************.
        Thermometers
        FireBoard (Base Package)
        Thermoworks ThermaPen (Red)
        Thermoworks MK4 (Orange)
        **************

        Accessories
        BBQ Dragon
        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
        ********************************
        Fuel
        FOGO Priemium Lump Charcoal
        Kingsford Blue and White
        Rockwood Lump Charcoal
        Apple, Cherry & Oak Log splits for the C-60
        **************************

        Cutlery
        Buck 119 Special
        Dexter 12" Brisket Sword
        Global
        Shun
        Wusthof
        *******
        Next Major Purchase
        Lone Star Grillz 24 X 48 Offset

      Well I was at Costco the other day and I saw some Morton's Corned beef and I could not resist. So here I am, impromptu pastrami cook! LFG!
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      • Spinaker
        Spinaker commented
        Editing a comment
        Honestly, you should make the corned beef from scratch, nothing beats that. But store bought gives me my fix. CaptainMike

      • CaptainMike
        CaptainMike commented
        Editing a comment
        I do that as well. There's a briskie in the meat fridge waiting for me to get a little motivation. My childhood BF and his wife are spending President's Day weekend with us so that might be the best excuse.

      • Spinaker
        Spinaker commented
        Editing a comment
        There you go!!! I think it is the best thing on the whole site. CaptainMike
    • BRic
      Club Member
      • Mar 2017
      • 370
      • Winnipeg Mb. Canada
      • Napoleon bbq
        ​​​​​​Broil King Keg
        ​​​​Hunsaker Smoker
        Pit Barrel Cooker
        Maverick ET-733 Wireless Thermometer
        ThermoPop Temp
        2 - ThermoWorks DOTs Temps
        UUNI infrared Thermometer gun
        LEM 1182 Meat Grinder
        Cabela`s Sausage Stuffer
        Grill Grates

        Red River Rumble BBQ and Grill
        Reserve Grand Champions Backyard
        2018 Morrris Manitoba

      Mustard crusted burgers with 12 year old rare Gibson .
      Attached Files

      Comment


      • HawkerXP
        HawkerXP commented
        Editing a comment
        I thought you had 12 year old mustard! LoL!

      • klflowers
        klflowers commented
        Editing a comment
        Those dogs look a little lonely.

      • jgreen
        jgreen commented
        Editing a comment
        Love the glass, and I see you are keeping it warm in our crazy weather. Great looking burgers.
    • CaptainMike
      Club Member
      • Nov 2015
      • 2422
      • The Great State of Jefferson
      • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
        Old school big'ol Traeger w/Pro controller (Big Tex)
        2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
        20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
        20 x 30 Santa Maria grill (Maria, duh)
        Bradley cabinet smoker (Pepper Gomez)
        36" Blackstone griddle (The Black Beauty)
        Fireboard
        Thermoworks Smoke and Thermapen.

      Brefuss, it's what's for breakfast. Haven't made omelets in ages and just had a hankerin. Recently finished a load of bacon so that was the main ingredient along with cheese (duh), diced tomatoes, sauteed onions and shrooms, and topped with a sprinkle of shredded Romano. Not pictured so as not to raise you-know-who's blood pressure is a nice line of cat soup on the hash browns. Mmmmm.....caaaaat.......soooooouuuup.......

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      Comment


      • klflowers
        klflowers commented
        Editing a comment
        What are has browns without cat soup??? Incomplete.

      • Spinaker
        Spinaker commented
        Editing a comment
        Love me some egg and browns. Although it is not in cards right now. I have 40 more lbs to loose, then I can work them back in. breakfast looks like it was a hit!

      • Henrik
        Henrik commented
        Editing a comment
        Fresh plate!
    • ecowper
      Founding Member
      • Jul 2014
      • 3183
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


        Eric Cowperthwaite aka ecowper

      I pretended I still lived in California and it was summer time and cooked NY strips, baked potatoes, and artichokes .... PS if you don’t know, artichokes are perfect when you steam them, not boil them. Throw a bay leaf, lemon wedge and some sliced garlic cloves in the water and steam for about 30 minutes. Cooked the steaks to medium rare for me and medium+ for my wife .... reversed the grill grates so I had a flat, screaming hot griddle .... man, talk about a sear happening in just 1 minute per side.

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      Comment


      • ecowper
        ecowper commented
        Editing a comment
        CaptainMike also, yeah, was off on a work trip in Europe and not really cooking or posting much. But the food and beer was good, so there's that :-)

      • CaptainMike
        CaptainMike commented
        Editing a comment
        Yeah I saw your pic from Belgium. I would love to visit that area and tour some of the WWII sites. My childhood BF's Dad (my "other" Dad") was a tank commander in Patton's 3rd and was with Abrams when they made their fateful trip to relieve Bastogne.

      • ecowper
        ecowper commented
        Editing a comment
        CaptainMike Since I go to Belgium occasionally for work I've had the opportunity to visit Bastogne, the cemetery where Patton was buried, and some of the WW1 stuff. It's pretty awesome.

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    Spotlight

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    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use our links when you buy things

    Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

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    Click here to read our detailed review and to order