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09-13-2020, 07:20 PM | #2491 |
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taken a few moments ago
Those are the skins from the thighs crisping up and basting the thighs |
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09-13-2020, 07:25 PM | #2492 |
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09-13-2020, 07:57 PM | #2493 |
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09-13-2020, 08:00 PM | #2494 | |
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needed to get temp up, took the low road, too lazy to fire up more charcoal...wrapped in foil, into oven couple of hours at 275...Kroger sale ribs kinda chewy Quote:
pulled chicken an hour later, will post again with rib shots, they were about 150 degrees, I slow smoked at 125 then 225 now about 300 Chicken was/is melt in mouth, Chicken skins TBA as trying new method. Going to make some killer bacon/ chicken/ mushroom mac and cheese Last edited by cooper barrett; 09-13-2020 at 09:39 PM.. |
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09-14-2020, 02:50 AM | #2495 |
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Came here for inspiration... left inspired. Ribs it is this weekend
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09-14-2020, 03:21 PM | #2496 | |
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Location: Liberty, MO
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Quote:
I've got a Weber Smokey Mountain, which is what most of the comp guys cook their turn in food on unless they are using a pellet grill. I've also used a side by side (horizontal) stick burner, and now I have a Grilla OG pellet grill. I did a large cook last weekend, and the wings were the best I've ever made, and my wife and several others said the same about the ribs, and I did them all on the pellet grill with Hickory pellets. Also, yes, the pellet grill heats pellets (compressed wood if you use the right kind) for heat and smoke. I have news for you, that's the same way a stick burner works. It burns wood for heat and smoke. So, to sum up, get off the high horse. Some of us "pitmaster" are using pellets and getting great results. I was a purist for years until I tried a pellet grill and realized that I can come home from work and use it just like a charcoal grill with the same taste but the ease of gas. |
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09-20-2020, 06:46 AM | #2497 |
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And the port butt is on rolling at 275.
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09-20-2020, 08:03 AM | #2498 |
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chuck roast smoke, sous vide, sear
Smoked tri tip. |
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09-20-2020, 08:15 AM | #2499 |
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I did ribs in the Instant Pot yesterday.
Ban me from this thread. I’m sorry. |
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09-20-2020, 08:42 AM | #2500 | |
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Quote:
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09-20-2020, 08:55 AM | #2501 |
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09-20-2020, 09:00 AM | #2502 |
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I’ve got two tomahawks I’m gonna reverse sear today. Gonna do some bacon wrapped scallops on their as well.
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09-20-2020, 09:03 AM | #2503 |
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09-20-2020, 09:10 AM | #2504 |
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09-20-2020, 09:36 AM | #2505 | |
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Yes I agree, raw firewood will belch out nasty white smoke as it starts to burn. I have a Weber Kettle for pre-burning sticks before moving them to the firebox. I use a Weber chimney for charcoal for heat.
The smoker I showed can be used in a competition situation as you can start logs and charcoal and turn off the gas then add to the firebox with raw or prefired charcoal or sticks as needed. In a Professional Restaurant situation you can fire it up, get the fire going and after 4-6 hours of cooking with smoke and heat from the wood and charcoal the gas will come back on and keep the temp at desired setting, letting the pitmaster sleep through the night, as the meat continues to cook. Quote:
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