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Whats on the Grill or Smoker?

Discussion in 'Off Topic Area' started by Genius, Oct 2, 2016.

  1. Genius

    Genius First member of ASlite to receive a infraction

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    @USMC615, @srb08 here ya go.


    So what you have cooking or smoking?
     
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  2. Genius

    Genius First member of ASlite to receive a infraction

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    For starters, this is what I've got going right now. In about a hour we will be putting on home made brat patties.


    I hated mushrooms, until last weekend. I guess the ines I've always tried were not the right ones.

    Last weekend a buddy brought these over and I was hooked.
     
  3. Genius

    Genius First member of ASlite to receive a infraction

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    This is what I smoke on. A plane Jane Oklahoma Joe. It produces great results and I can fit a lot of meat on it and it holds temps for a good 6+ hours.

    I smoke with wood out of our woods. Primarily cherry.
    I've got one large Hickory out back that I'm thinking needs to come down and sacrifice itself to the smoker.
     
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  4. USMC615

    USMC615 God...Country...Corps

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    You beat me cranking the thread up...Good deal!! Just got back home from watching the Thunderbirds again. I can get on and off Robins AFB through flightline gates that the general public who have to be bussed to and from the flightline/restricted areas, cannot access. I live 5 miles from work so I can get in, out, and home quick. Just getting the coals going on the Weber Performer for some boneless, skinless breasts I need to grill. Further pics to follow.
    image.jpeg
     
  5. Genius

    Genius First member of ASlite to receive a infraction

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    Why the heck not????

    I like apples. I've yet to try anything that a little time on the smoker didn't make it taste even better....
     
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  6. USMC615

    USMC615 God...Country...Corps

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    In the meantime...here's something I bought, I'm anxious to try. Camp Chef Pro-90, 90K BTU total (30K max each burner), gas cooking system. Sporting the windscreen and 16"x24" Deluxe Grill Box and also bought the full length 16"x38" griddle for the morning groceries. I've ran the burners a few times, just haven't cooked on it yet. It'll get hot quick. It'll supplement my fish cookers as well when I've got a crowd to feed, steaming King or Snow crab legs, blue crabs, low country boils, etc, etc. You get the gist.
    image.jpeg
    image.jpeg
     
    Last edited: Aug 2, 2018
  7. amberg

    amberg Pinnacle OPE Member

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    Looks good guys, you know I like food pics. :cool:
     
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  8. USMC615

    USMC615 God...Country...Corps

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    Here's the full length 16"x38" griddle with 24oz grease cup attached. I've gotta season the griddle and grill box...they say they're already seasoned, nahh!! I'll season my own *s-word just the way I like it with some Crisco Shortening and cast iron conditioner. Never failed in 30+ yrs of seasoning steel or cast iron that way. Deluxe Grill Box weighs about 36lbs, full length griddle weighs about 44lbs. Both have heat diffuser plates welded to the bottom for even heat transfer. I hope anyhow to avoid hot spots but I'll figure that out after I season them and grill or cook on them hopefully next week or wknd.
    image.jpeg
     
  9. srb08

    srb08 Doesn't play well with others

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    Nice grill.
    I've got one similar but is's square, 36" x 36".
    I use an infrared gun to check for heat distribution. Works great, especially with a griddle.

    I'm heating the grill how. Just momma and I tonight. doing a Pork Tenderloin that she's had marinating in some concoction, since Friday.
     
  10. USMC615

    USMC615 God...Country...Corps

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    I'll invest in a decent infrared gun as well. Who makes yours Steve?
     
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  11. USMC615

    USMC615 God...Country...Corps

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    I was actually off on the griddle measurement...it's 18"x38" vice my 16" deep quote a little while ago. The Deluxe Grill Box though is only 16" deep...allows for full lid hinge open when the windscreen is on.
     
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  12. srb08

    srb08 Doesn't play well with others

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    I've got an older Tenma 72-820. It wasn't expensive, less than $75.
    I checked it against an expensive Fluke and it was within 2 degrees across a wide range of temps. After using it for four years, it's still within 2 degrees of the Fluke.
     
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  13. USMC615

    USMC615 God...Country...Corps

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    Appreciate it Steve, if still avail, that's the route I'll go with the Tenma. I'm sure the Fluke by name only, is twice the coin.
     
    Last edited: Oct 2, 2016
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  14. TJ the Chainsaw Mechanic

    TJ the Chainsaw Mechanic Old Homelites rule!

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    Lotta people Smoke weed where I live...Oh whoops...thread ain't about that. :rolleyes:

    Nothing currently, but now that fire season is coming to a close should be getting some stuff on the grill.
     
  15. srb08

    srb08 Doesn't play well with others

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    Mushrooms are our friend, especially Morels!
     
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  16. USMC615

    USMC615 God...Country...Corps

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    Before...
    image.jpeg
    After...
    image.jpeg
    Little boneless, skinless breasts really weren't worth cranking the grill up...could've accomplished the same inside. This is the Grilling thread so I went through the motions. Top five breasts marinated in Italian and basted the same throughout the slow, low heat process...the bottom four have a New Orleans shake on them. Good stuff. On the side I got a pot of baby Lima beans seasoned with Lords Country Cured Side Meat, pot of of okra, corn and tomatoes, and 4 cups of rice in the rice cooker. Eating good in the neighborhood.
     
    Last edited: Oct 2, 2016
  17. Greenthorn

    Greenthorn Least Informed OPE Member

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    Got a split bird going tonight, soaks in a wine garlic rosemary sauce at 225 for an hour, then we flame it to brown it for 15 minutes.
    bird.JPG
     
  18. USMC615

    USMC615 God...Country...Corps

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    Looks damn fine...share the recipe as far as prep, otherwise.
     
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  19. Greenthorn

    Greenthorn Least Informed OPE Member

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    Really not much prep involved. 1 cup chardonnay, 4 garlic cloves and 3 tablespoons rosemary. Throw the chicken in the pan, toss the mixture over the bird and let her cook!
     
  20. huskihl

    huskihl Sausage Fingers Forever

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    Last night we fired up the webber kettle with cherry coals and some cherry cookies for smoke. I threw on 6 ribeyes and let them go for 15 minutes at maybe 200-250° smoking the whole time. Each one was perfect at rare - medium rare. Like a *pretty boy, I got no pics. Sorry dudes:(
     
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