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

  1. #431
    Win it again..for Tanner! nosoupforyou's Avatar




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    btw, the traeger has been phenomenal. thanks to you guys for the recommendation and the costco lead. going smoke 1 or 2 turkeys this thanksgiving, as well. very, very excited about that!
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    Selke Smooth notbob's Avatar




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    Quote Originally Posted by Mulletsave30 View Post
    Hi, all!! Just stumbled on the forum here and lovin' the ideas and all. Being a peasant I humbly use a Weber Kettle....and LOVE it!! One day I'm going to get the Smokenator on Meathead's site only because I can (at least what they claim) place more meat in it than I can now. Other than that, I get rave reviews from those that have tried my stuff from chicken, to ribs, to tip, to pulled pork. I'm going to also invest in a good external thermometer as well. The beef ribs I did this past 4th of July were freakin' restaurant quality! I've tried doing them in the past with bad results. I also have to watch the temp like a hawk and I keep the lid closed for the first 2 hours until I lift it a bit to throw in some more wood/charcoal.

    There may be a day soon when I'll have the WSM to accompany it. I really like Weber's products!
    I use a kettle as well. If you use the snake method you can get 8hrs of 250. I highly recomend the maverick dual thermometer.
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    Go, Kings, Go rinkrat's Avatar




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    Just tried a test turkey yesterday. 12 lb. injected and rubbed then cooked for 3 hrs @ 350.
    Came out amazing, and I have never cooked a turkey in my life. Ready for Thanksgiving!
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    Win it again..for Tanner! nosoupforyou's Avatar




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    I'm doing a test run on a turkey right now - started around 5am, cooking around 230-240. should be done around noon. it is looking phenomenal.

    used this as the wet rub:

    Turkey Rub

    Ingredients:
    1/4 cup olive oil
    1 tablespoon Worcestershire sauce
    1 tablespoon white wine
    1 tablespoon balsamic vinegar
    4 teaspoons fresh rosemary, chopped
    4 teaspoons fresh thyme, chopped
    4 teaspoons onion, minced
    4 teaspoons garlic, minced
    2 teaspoons salt
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    1st Scoring Line jccawdrey's Avatar




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    Quote Originally Posted by nosoupforyou View Post
    I'm doing a test run on a turkey right now
    Test run my heinie. I know you Felix...

  6. #436
    Win it again..for Tanner! nosoupforyou's Avatar




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    Quote Originally Posted by jccawdrey View Post
    Test run my heinie. I know you Felix...
    we're bringing it to a friend's house who is having a bbq. Doing Gordon Ramsay's gravy, too. smells wonderful up in here lol.


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    1st Scoring Line kingnut's Avatar




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    Quote Originally Posted by nosoupforyou View Post
    btw, the traeger has been phenomenal. thanks to you guys for the recommendation and the costco lead. going smoke 1 or 2 turkeys this thanksgiving, as well. very, very excited about that!
    Awesome. Its easy to make good food on the traeger. Wished I had gotten it long ago.

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    Slow smoking a turkey and 12 chukkars today on my Cookin Cajun water smokers. I can't wait. It is a good cooker and we are never disappointed.
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    Go, Kings, Go rinkrat's Avatar




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    Mine took a little longer than expected because the tester wasn't stuffed. Despite the delay, everything was so smooth and drama-free. The injection made it so tender!

  10. #440
    FBJ
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    I've just fired up The Hulk (my XL Big Green Egg) for it's first prime rib roast.

    Started the dry-brining on Wednesday, and last night I rubbed it down with Mrs. O'Leary's Cow Crust rub. GOOD LORD that rub smells GOOD!!!

    It'll go on the smoker at about noon until it reaches about 115-degrees, internal. Then, I'll pull it off, crank the egg to nuclear (500 degrees or so), and sear the outside. Internal should reach 130 degrees, easily.

    I'll post pics in a bit.

    We're going to serve it with au jus, latkes, haricots verde, and bread pudding with a whiskey sauce for dessert.
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


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