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  #151 (permalink)  
Old 05-29-2011, 11:22 PM
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Wish I had a good smoker/ grill. I just have a cheap Kingsford Charcoal grill which works ok. Can do 'some' smoking with it, but even with the heat adjuster down that raises or lowers the charcoal, temp doesn't go down enough..

Chicken breast marinated with Mcormicks Chipolte marinade, grilled up, then sliced and put on tortillia shells with lettuce makes for a tasty quick meal..

I'v been wanting to try to smoke a brisket, but I would need to do it indirect, and it would be easier with a smoker.

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  #152 (permalink)  
Old 05-30-2011, 02:32 AM
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Quote:
Originally Posted by matt167
Wish I had a good smoker/ grill. I just have a cheap Kingsford Charcoal grill which works ok. Can do 'some' smoking with it, but even with the heat adjuster down that raises or lowers the charcoal, temp doesn't go down enough..

Chicken breast marinated with Mcormicks Chipolte marinade, grilled up, then sliced and put on tortillia shells with lettuce makes for a tasty quick meal..

I'v been wanting to try to smoke a brisket, but I would need to do it indirect, and it would be easier with a smoker.
the guys here will steer(steer, lmfao) you in the right direction, me im in a different part of the world here, but still can do a traditional maori feast. Its called a hangi, real good food man.

later gator
russ
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  #153 (permalink)  
Old 05-30-2011, 06:10 AM
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Quote:
Originally Posted by Bad Rat
need some more?
not right now, Mego
I'll probably just dehydrate some if I get too low.
thanks for the offer
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  #154 (permalink)  
Old 05-30-2011, 06:15 AM
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Quote:
Originally Posted by matt167
I'v been wanting to try to smoke a brisket, but I would need to do it indirect, and it would be easier with a smoker.
Check out this technique, Matt.(click on video)
http://www.barbecueweb.com/bbq_beef/
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  #155 (permalink)  
Old 05-31-2011, 01:50 PM
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Place for Recipes?

anywhere that we can post up our favorite recipes,, I got a bunch,
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  #156 (permalink)  
Old 05-31-2011, 02:24 PM
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I copied this from the Supper Thread in case some of you "Grillers" didn't see it over there.

Quote:
Originally Posted by Bad Rat
Here is a list of the different species of wood, and types of taste for BBQ

You will find below, a listing of commonly used smoking woods and the meats they compliment.

Wood Characteristics Best With
Oak.... A heavy smoke flavor. Any oak will do. The second most popular smoking wood. Red meat, pork, fish, and some wild game.
Hickory.... Strong, smoky taste. The most common smoking wood. Good with any meat.
Mesquite.... Sweet, light taste. My personal favorite. Great with all meats. Especially good with ribs, lamb, and vegetables.
Pecan ....Nice taste. Lighter than hickory. Good with almost anything.
Apple.... Sweet, fruity smoke taste. Beef, poultry, wild game, pork (especially ham)
Acadia.... Similar to mesquite, but not as strong. Most meats. Most vegetables. Good with beef.
Almond.... A nutty, sweet flavor. Good with all meats.
Alder ....Very delicate. Slightly sweet. Fish, pork, poultry.
Apricot.... Milder and sweeter than Hickory. Good with most meats.
Ash.... Burns fast. Light, but district flavor. Red meats and fish.
Birch.... Slightly sweet. Good with pork and poultry.
Cherry.... Slightly sweet fruit flavor. Good with all meats.
Grape Vines...., Similar to fruit woods. Good with all meats.
Grapefruit.... Medium smoke flavor. Slight hint of fruit. Good with beef, poultry, and pork.
Lemon.... Medium smoke flavor. Slight hint of fruit. Good with beef, poultry, and pork.
Lilac.... Very light smoke flavor. Good with seafood and lamb.
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  #157 (permalink)  
Old 05-31-2011, 07:05 PM
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I noticed AFTER I posted that I had posted it in the wrong Thread..

eagle eye meller THANKS for savin my kahunnas
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  #158 (permalink)  
Old 06-01-2011, 04:58 AM
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Just returning some overdo favors, Amigo
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  #159 (permalink)  
Old 06-12-2011, 10:16 AM
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Frijoles and Brisket (NO Smoke Ring)

Since it's just the Wiffy and me, I will very seldom cook a large brisket for 14 hours because it will go to waste. So I cut them in half and that's just about right for the two of us.

The reason there is no smoke ring is because I started this juicy tender piece of meat in the oven in a reynolds cooking bag for 2 hours and then finished putting the bark, smoke flavor and basting on in my Lid Smoker over Mesquite Charcoal. It is tender and juicy (as you can see) and will go good with the pot of frijoles that I fixed yesterday.





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  #160 (permalink)  
Old 06-12-2011, 10:23 AM
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Quote:
Originally Posted by wretched ratchet
Since it's just the Wiffy and me, I will very seldom cook a large brisket for 14 hours because it will go to waste. So I cut them in half and that's just about right for the two of us.

The reason there is no smoke ring is because I started this juicy tender piece of meat in the oven in a reynolds cooking bag for 2 hours and then finished putting the bark, smoke flavor and basting on in my Lid Smoker over Mesquite Charcoal. It is tender and juicy (as you can see) and will go good with the pot of frijoles that I fixed yesterday.

Mmmmmmm, looks yummy! I had hamburger helper, no kidding.

Brian
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  #161 (permalink)  
Old 06-12-2011, 12:26 PM
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Being the frugal person that I am, I don't even waste good hot charcoal so I put on some brats, weiners and jalapenos and they will go in ziplocks for snacks or whatever later. I love the flavor and aroma of roasted jalapenos.
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  #162 (permalink)  
Old 06-14-2011, 05:12 PM
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Grill some onion and jalapeno for a good hamburger topping.
de-seed the pepper if need be, mighty fine flavor adder.
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  #163 (permalink)  
Old 06-14-2011, 05:45 PM
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Dan, if I didn't know better I'd think you
had a spy in Texas - - - - that's exactly the
way I do my burgers plus I lay a big slice
of pepper jack chez or colby jack on top of
the pattie right before it's time to take them
off the grill - now I"m hungry for grilled burgers
and it's too late for me to eat anything !
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  #164 (permalink)  
Old 06-15-2011, 11:34 PM
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Quote:
Originally Posted by wretched ratchet
Dan, if I didn't know better I'd think you
had a spy in Texas - - - - that's exactly the
way I do my burgers plus I lay a big slice
of pepper jack chez or colby jack on top of
the pattie right before it's time to take them
off the grill - now I"m hungry for grilled burgers
and it's too late for me to eat anything !
What can I say...brilliant minds thinking the same way...
Fathers Day, I get to cook! My choice of food, I am a veggie freak, give me some good ideas to slap onto a shish kebab stick. I am doing tri-tip and jumbo prawns for the meat, baked potato, need some good veggies for the bbq.

Grilled burgers...grilled jalapeno, grilled onions, cheese slice, ketchup and mustard, I am set. Serve with an ice cold Coke or a ice cold glass of milk, hard to beat.
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  #165 (permalink)  
Old 06-16-2011, 02:50 AM
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I was able to try out the drumstick holder. I will be doing the bacon wrapped drumsticks again they were tasty.
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