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07-15-2015, 08:45 AM | |
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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09-10-2020, 02:52 PM | #15556 |
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no.
Real smoker on real wood: 8 chunks of charcoal and a stick of apple lit on one end for smoke. I'll boost up the temp after the ribs and put on 16 skinless thighs .69 $/lb (skin removed and put back on after an hour to let the skin's fat melt, crisp, on chicken as a baste) for a few hours One day I may pick one up to use chips/ chunks in. I hear a fence post makes a great DIY of this:
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09-17-2020, 03:52 PM | #15557 |
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Leftovers from the Alaskan sockeye I smoked last weekend
Quiche with smoked salmon, goat cheese and asparagus |
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09-17-2020, 04:27 PM | #15558 |
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09-19-2020, 05:13 PM | #15559 |
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Wife wanted potato soup.
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09-19-2020, 05:50 PM | #15560 |
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Made my first smoked queso on my Rec Tec. Damn that was good.
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09-19-2020, 05:58 PM | #15561 |
pie is never free
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Looks great with the bacon, scallions, cheese... oh yeah its definitely tater soup, comfort food weather here tonight, its cooling off quick this year
I'm gonna get rid of some homemade chili tonight, and put a meatloaf with mashed taters and corn together tomorrow |
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09-19-2020, 06:39 PM | #15562 | |
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Quote:
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09-19-2020, 07:34 PM | #15563 |
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09-19-2020, 07:42 PM | #15564 |
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What no toast?
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09-21-2020, 03:56 PM | #15565 |
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On a whim my son and I have decided to do a deer roast sous vide. Should be interesting.
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09-21-2020, 08:13 PM | #15566 | |
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Quote:
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09-21-2020, 10:39 PM | #15567 | |
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09-22-2020, 03:41 AM | #15568 | |
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You sure you ain't playing a prank on us and that's a Prime Roast Beef???
Jesus H Christ that looks incredible. Did it retain any juice or moisture? Quote:
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09-22-2020, 06:33 AM | #15569 |
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I'm thinking it'll end up at a tailgate (some year). You can try it then..
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09-22-2020, 06:41 AM | #15570 | |
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Quote:
As for the moisture, oh heck yeah! Next time will be 6-8 hours at 135 instead of 4'ish hours (and put in still mostly frozen, so......) just to tenderize it even more, but the flavor was AMAZING and the texture was better than I would have expected... And all we put on it was cracked pepper and sea salt. Here's the "cow" it came from (I think it was this one...)... Moooooooo!!!
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