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

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    Quote Originally Posted by Birdman View Post
    I wish. After 15 years, my wife (And mother) require me to pretty much burn everything so that they aren't grossed out.

    I still prefer my meat mooing.

    If you don't already have one, get a super-accurate instant-read thermometer like a Thermapen. Since I've gotten one, my wife and daughter have changed their ways. They used to demand that the meat "look cooked." Now, they've come to appreciate properly-cooked meats without worry of food-borne illness.
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  2. #682
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    Father's Day Wing-Fest is on at the house here, shortly.

    I made a marinade of beer, butter, and butt-rub. It tasted AMAZING, and now that it's been on the wings and in the fridge for a bit, it's emulsified nicely so that there's a good coating on the chicken that'll stick through the cook.
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    Quote Originally Posted by FBJ View Post
    Father's Day Wing-Fest is on at the house here, shortly.

    I made a marinade of beer, butter, and butt-rub. It tasted AMAZING, and now that it's been on the wings and in the fridge for a bit, it's emulsified nicely so that there's a good coating on the chicken that'll stick through the cook.
    Did you inject em?
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    Quote Originally Posted by FBJ View Post
    Father's Day Wing-Fest is on at the house here, shortly.

    I made a marinade of beer, butter, and butt-rub. It tasted AMAZING, and now that it's been on the wings and in the fridge for a bit, it's emulsified nicely so that there's a good coating on the chicken that'll stick through the cook.
    Pictures please!

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    Well, they were tasty, but not as flavorful as they were when I simply coated them in dry rub the last time.

    That and the 'cue ran away a bit. I had the pit set up for 310 running the BBQ Guru to maintain the temp. I walked away for a bit and the dial in the dome said 380, while the BBQ Guru computer said only 295. I recently replaced my pit temperature probe, so I thought that might have been the problem (an incorrectly calibrated probe). The old probe had always shown within 10 degrees of the dome temp gauge. I stuck my Thermapen into the vent and got a dome temp within about 5 degrees of what the round dial was showing. Anyhow...they got done way quicker than I thought they would.

    I checked the calibration on the new probe and it was within 2 degrees of the thermapen in a pot of boiling water.

    Oh well...not gonna trust it for long cooks until I get it worked out.
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    Brined some salmon filets for a few hours then hot smoked em.

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    how did they turn out?
    I BELIEVE I'll have another beer!

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    Quote Originally Posted by BeerMan View Post
    how did they turn out?
    Not bad. It was my first attempt at cooking em this way. The one on the left had a little brown sugar, middle was bbq sauce and the right was plain
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    anyone able to grab some meat at a bargain price at Ralph's this week? I landed an 8+ pound of pork shoulder for less than $1/lb.

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    the Ralph's right by me had flat cut briskets on the shelves today. annnnd they're gone. better check your Ralph's!
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