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Old 07-21-2014, 12:46 PM   #31
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Lookin' good Skipper!
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Old 07-21-2014, 12:58 PM   #32
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Why only one rib? You on a diet?
That 's the rib that made Eve.
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Old 07-21-2014, 04:50 PM   #33
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Type of Charcoal. What wood did you use? I am a fan of a mixture of Applewood and Hickory for pork.

Looks Delicious.
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Old 07-22-2014, 08:23 AM   #34
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seriously I dont know much about this stuff. I'm learning fast. I used lump coal. This stuff looks like blackened tree pieces only very light. I put in around 4 pieces and a single coal of "match light" to use as a starter (until amazon ships my order containing my chiminy). I also put in a small handfull of hickory chips in a smoke box which I laid besides the coals.
What's interesting is that fire burned from 3pm until I removed the ribs at 6. Then around 11pm I went to cover the grill but the fire was still burning.
All of the cook I had the grates closed around 99% and had a few spikes in temperature. My ideal temp was 220. It had gone up to 245 for a brief period or 2. When there was 30 minutes left I put on a glaze and cranked the heat up to 235 (that was easy, the act of open it to glaze the meat gave the coals air and they got real hot).
I am learning, and as good as these ribs were, the next batch will be better. Next weekend fish or chicken (maybe tonight fish)
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Old 07-22-2014, 01:48 PM   #35
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I think my next venture will be chicken. The higher cooking temperature will be easier too.
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Old 07-22-2014, 02:12 PM   #36
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I think my next venture will be chicken. The higher cooking temperature will be easier too.
Put a beer can up it's azz. Can you do that in a smoker, cooking chicken?
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Old 07-22-2014, 02:25 PM   #37
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yes, but wegenerally like to do parts. In fact the traditional part used for smoking is, if not wings, then thighs (frm what I've read)
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Old 07-28-2014, 09:32 AM   #38
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I used my new chimney yesterday, lit a bunch of coal, dumped it in the smoker, closed the lid and vents, waited for the 400+ degrees to settle down to 310, then tossed on a dozen chicken legs that had been sitting in my fridge for 3 hours with my rub on it, smoked them with apple wood for a little over an hour until the temp reached 155, then transferred them to my regular gril for some high temp searing and carmelization after I put on a glaze I made with honey, olive oil and some other goodies. Sat down and ate it with coconut rice and a salad.. It was amazing.
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Old 07-28-2014, 12:55 PM   #39
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Skipper, Why not raise the temp in your Brinkman and finish the chicken it there? Why transfer to a regular grill? Just curious.
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Old 07-28-2014, 05:18 PM   #40
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I'm not sure I want to eat chicken legs after you put "your rub on it".
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Old 07-30-2014, 09:09 AM   #41
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george, it takes too long to do that and I dont put enough coal in there for a good sear. besides, my othergrill is gas and it's no inconvenience
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Old 07-30-2014, 05:17 PM   #42
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Got t!
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Old 07-30-2014, 07:38 PM   #43
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Quote:
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I'm not sure I want to eat chicken legs after you put "your rub on it".
Ooh, Skip rubbing his chicken legs...
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Old 08-12-2014, 12:54 PM   #44
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Where are the pics?
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Old 08-12-2014, 03:12 PM   #45
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im not a big picture person. I'm too busy doing my thing and often my phone wont even be on me when I'm grilling.
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Old 08-13-2014, 11:37 AM   #46
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im not a big picture person.
Seriously? If you had all the money back that you have spent on cameras in the past 10 years...what could you buy?
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Old 08-13-2014, 01:35 PM   #47
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lol, yeah, when I decide to do pictures I'm into it. But if I'm cooking, I am not thinking camera, I'm thinking Oregano
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Old 08-13-2014, 02:32 PM   #48
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Quote:
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lol, yeah, when I decide to do pictures I'm into it. But if I'm cooking, I am not thinking camera, I'm thinking Oregano
Got to have priorities!
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Old 08-13-2014, 03:09 PM   #49
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Never been to Oregon.
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Old 08-13-2014, 03:19 PM   #50
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Oregano...great antioxidant, great on pizza.
You need to try pizza on your smoker. (Do not add wood.)
Smoke does amazing things to pizza crust.

600-650 for 8-10mins.
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Old 08-13-2014, 03:23 PM   #51
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Sam's Club near me is selling that damned Vision model for 450.
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Old 09-08-2014, 12:54 PM   #52
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my first attempt at the reason I bought the smoker...



it's awesome!
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Old 09-08-2014, 01:20 PM   #53
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Looks great!
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Old 09-08-2014, 02:27 PM   #54
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Looks great Skip.

I've only been practicing on my grill...just doing steaks so far. I really want to do a pastrami though!
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Old 09-08-2014, 02:38 PM   #55
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Jan, get some fish form your local fish monger and try it.
The brine is the most important thing.
I made a simple brine
1 qt of water
1/2 cup of salt
1/2 cup of sugar
1/4 cup of garlic powder
Boil until everything is disolved
add 1 cup of ice and let stand until room temp
Put fish in container so that when you add the liquid and add the top to your container there is no air thus ensuring all of the fish is submerged
place in fridge for 4 hours (3 to 6)
remove and briefly rinse fish
place on a rack and let air-dry in a cool place for 1 hour (I was able to put it in my fridge and I used this hour to get my fire going)

Smoke at 140 to 160 degrees for 3 hours ( more or less depending on if you want a dry jerky like fish or a moist fish - if it's moist it will need to be kept in the refridgerator but should last a minimum of 2 or 3 weeks... unless it tastes as good as mine did!)

Chose your fish wisely. Something with a natural oil is best and make sure it's fresh.
Start with Salmon is probably a safe and wise choice. I would not use fluke which is what I used. It lacks the oils needed.

As for your wood, I couldn't make up my mind so I used apple wood in my smoke box and wet hickory on my coals. I went heavy on the wood as I wanted a real smoky flavor (just look at the photo)
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Old 05-07-2017, 10:41 AM   #56
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The truth is grilling a ribeye is actually not that tough. All you need to do is ensure that the grill is sufficient hot and you let the steak respite after it is cooked. Yes, it is as simple as that! I found a guy who shared the process in a very easy and interesting way - http://blog.cavetools.com/how-to-grill-ribeye/
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Old 05-08-2017, 08:55 AM   #57
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introduce yourself 1st! no one wants to click on a random link...
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Old 05-14-2017, 10:21 AM   #58
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Hey,

Im David Best, a BBQ master chef from Florida.
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Old 05-14-2017, 04:48 PM   #59
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Good to see you here Master Chef!
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Old 05-15-2017, 09:18 AM   #60
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Hi & Welcome David
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