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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #191
    Go, Kings, Go Rink Dawg's Avatar




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    Quote Originally Posted by notbob View Post
    Looks great for your first smoke

    This electric pellet smoking is so easy, even I can do it!
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  2. #192
    Go, Kings, Go Rink Dawg's Avatar




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    Next up....


    Chicken!!

  3. #193
    2nd Scoring Line Subhuman15's Avatar




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    Find a good flavored brine and let the birds sit for two to three days. I just take an empty fridge drawer line it with a new trash bag fill it with my brine and the chicken or turkey. Then tie off the bag so the juice doesn't flow out and stick the drawer right back from where you got it.

  4. #194
    FIRE BETTMAN!! BeerMan's Avatar




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    tri tips for me usually take less than an hour. 230-240 in the chamber til I.T. hits 135. sear over high heat 5 minutes each side.

    RR, consider getting a digital thermometer?
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  5. #195
    FIRE BETTMAN!! BeerMan's Avatar




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    Quote Originally Posted by leftwngr View Post
    Did a tri tip for a picnic.

    The bark looks way darker in this photo than it was. Looks burnt here, but it wasn't. Got a decent smoke ring for a piece of meat cooked to medium

    Was an odd cook. Results were good but process had some surprises along the way. Had a big carryover cooking effect after I pulled from grill. Pulled at 130 at thickest point and internal went up to 135.

    Next week: chicken and ribs for friends. Should be fun.
    that looks like a huge tri tip. was there something else attached to it? a part of some sirloin?
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  6. #196
    3rd Line Role Player leftwngr's Avatar




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    No. Just a fat chunk of tri tip. Here's a shot of it before slicing.

    I cut it in half along the grain at the joint area where the grain changes, then against grain in 2 chunks.

    Here is a shot before slicing.

    The thickness of the meat wasn't uniform so things got interesting mid cook.
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    Last edited by leftwngr; August 18th, 2013 at 09:00 PM.
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  7. #197
    1st Scoring Line Salty Dog's Avatar




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    Yesterday's spareribs with corn from the garden.
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  8. #198
    3rd Line Role Player leftwngr's Avatar




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    Awesome. Fresh corn is amazing when smoked.

    You didn't trim the ribs?

  9. #199
    1st Scoring Line Salty Dog's Avatar




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    Quote Originally Posted by leftwngr View Post
    Awesome. Fresh corn is amazing when smoked.

    You didn't trim the ribs?
    I trim off the skirt underneath and remove the membrane but leave the tips. After they're done I'll trim it down. I usually prefer a St. Louis cut but the spareribs were on sale and too cheap to pass up.

  10. #200
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    Pulled pork! Amazing!
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