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

  1. #621
    FIRE BETTMAN!! BeerMan's Avatar




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    here's my pork loin, all smoked up and so nom nom nom.

    salt and pepper on canola oil, shrink-wrapped and refrigerated overnight and into next day. 3 hours smoked to 145 in -+230 heat with a mixture of cherry and oak.
    the fat cap made the meat taste a bit like bacon that melts in your mouth. oof, so damn good.
    I BELIEVE I'll have another beer!

  2. #622
    Win it again..for Tanner! nosoupforyou's Avatar




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    made a marinade and did a spicy korean smoked pork shoulder over the weekend. it ended up being absolutely ridiculous. can't wait to do it again. I didn't take any pictures during/after, I was too busy eating it haha.
    Rinkrat, BeerMan, notbob and 1 others like this.
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  3. #623
    FIRE BETTMAN!! BeerMan's Avatar




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    Quote Originally Posted by nosoupforyou View Post
    I didn't take any pictures during/after, I was too busy eating it haha.
    that's been the hardest habit to break!
    notbob likes this.
    I BELIEVE I'll have another beer!

  4. #624
    OFF the Bandwagon salami's Avatar




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    Having a couple of friends over for dinner and the BGE is warming up.

    We'll start off with an amuse bouche of lamb tartare on toast points paired with a Russian River Valley sauvignon blanc.

    Tonight, Greek salad, prime New Yorks, baked taters, fire roasted corn on the cob with habanero butter. Will pair with 2011 Kosta Browne Sonoma Coast Pinot.

    Finally, some southern love in the form of 'nilla wafer banana pudding. Oh yeah.

    Also brining a few pounds of fresh yellowtail for a smoke tomorrow…I'm thinking a super buttery chardonnay.
    FBJ likes this.

  5. #625
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    Quote Originally Posted by salami View Post
    Having a couple of friends over for dinner and the BGE is warming up.

    We'll start off with an amuse bouche of lamb tartare on toast points paired with a Russian River Valley sauvignon blanc.

    Tonight, Greek salad, prime New Yorks, baked taters, fire roasted corn on the cob with habanero butter. Will pair with 2011 Kosta Browne Sonoma Coast Pinot.

    Finally, some southern love in the form of 'nilla wafer banana pudding. Oh yeah.

    Also brining a few pounds of fresh yellowtail for a smoke tomorrow…I'm thinking a super buttery chardonnay.
    I lost your invitation. what's the address again?
    I BELIEVE I'll have another beer!

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    Quote Originally Posted by BeerMan View Post
    I lost your invitation. what's the address again?
    Get on I-5, drive north for 6 hours or until you start seeing guppy stickers, then call me for the address.

  7. #627
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    whew. for a moment, I thought you were going to say "get on the pier and keep driving."
    I BELIEVE I'll have another beer!

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    Pre-Easter meal of semi-smoked lamb chops and seasoned asparagus. And beer. Can't go without beer.
    Rinkrat, KickEm, notbob and 1 others like this.
    I BELIEVE I'll have another beer!

  9. #629
    Go, Kings, Go Rinkrat's Avatar




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    Hummingbird nest above my smoker is cramping my style.
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  10. #630
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    Quote Originally Posted by nosoupforyou View Post


    made a marinade and did a spicy korean smoked pork shoulder over the weekend. it ended up being absolutely ridiculous. can't wait to do it again. I didn't take any pictures during/after, I was too busy eating it haha.

    Recipe?

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