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Thread: Outdoor Cooking (smoking, grilling, barbecuing, open spit, etc.)

  1. #1301
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    Jan 2012
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    Fort Worth, TX
    ^^^^^ Those ribs are currently a luxury good around here.
    Wife needed 3 pounds for a crock pot recipe. 1 rack.
    First Kroger only would sell you 2 racks at a time at $5.99/lb. I don't recall ever paying more than $2.99/lb here, not on sale price. Packages of 2 racks (loin back} marked in the 45-50 dollars range. Eek!

    Found a single rack of St. Louis at another store for $4.99/lb.

    "No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776

  2. #1302
    Site Supporter rob_s's Avatar
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    Nov 2011
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    SE FL
    Do you have a wild fork?

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  3. #1303
    Site Supporter rob_s's Avatar
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    Alright alright alright
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  4. #1304
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    Feb 2012
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    Lexington, SC
    I smoked a venison shoulder yesterday.

    I pulled it today, made some queso verde, and combinwd them with a cheese, sour cream, and chive potato puff as well as some sliced jalapenos, black olives, and salsa to make some tot-chos for our church men's group Wild Game Supper tonight.

    I won best dish and a $100 gift card.

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  5. #1305
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    Jan 2012
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    Fort Worth, TX
    Spatchcocked and smoked a 15 pound turkey and also a 9 pound pork butt yesterday.
    Absolutely my favorite way to make turkey. Flavor is awesome and the meat juicy.
    Plan is to make some pot pies with it, like we did last year. They were so good that we picked up a second turkey on super-sale after the holiday and did it again.
    Thanksgiving in a pie. Winning!

    Turkey took about 4.5 hours. It was nice and cold (for TX ) outside so smoker stayed on target really well, until it flamed out at about the 12 hour mark. Only the second time that's happened to me in the 4 years I've owned this smoker... Fortunately, the pork was at 190F, so I called it a day, let it rest for a few hours and pulled it. Best bark I've had on a butt. Just had some for lunch. Forgot to get fixins for slaw so I heaped on some home-made kimchi. It was excellent.
    "No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776

  6. #1306
    Site Supporter rob_s's Avatar
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    Nov 2011
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    SE FL
    Anyone have plans to smoke a turkey tomorrow?

    I’m planning a version of this

    https://www.meatchurch.com/blogs/rec...-turkey-breast
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  7. #1307
    Site Supporter HeavyDuty's Avatar
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    Sep 2016
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    Not very bright but does lack ambition
    I stop by the house before all the subs get there a few times a week to check progress - we are getting close. One thing our salesperson wasn’t able to find out is what plumbed in LP gas grill was being included in the outdoor kitchen. I was prepared for it to be a piece of merde, but the boxes in the garage this morning make me think it won’t be horrible:

    https://rcsgasgrills.com/products/32...29492226916450

    I still want to do a pad for a pellet grill off of the covered patio, but I figure this built-in will be good for a flattop, cooking sausages and quick meals.
    Last edited by HeavyDuty; 11-23-2022 at 12:17 PM.
    Ken

    BBI: ...”you better not forget the safe word because shit's about to get weird”...
    revchuck38: ...”mo' ammo is mo' betta' unless you're swimming or on fire.”

  8. #1308
    Site Supporter JM Campbell's Avatar
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    Mar 2011
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    Texas
    Quote Originally Posted by rob_s View Post
    Anyone have plans to smoke a turkey tomorrow?

    I’m planning a version of this

    https://www.meatchurch.com/blogs/rec...-turkey-breast
    Nope, just doing 3 large Turkey breasts. Injecting with butter and some creole seasoning on 2 then butter and blended down chimi churi seasoning on the last one with a salt and pepper outer seasoning on all three. Smoking them with pecan and post oak splits.


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  9. #1309
    Wood burnin' Curmudgeon CSW's Avatar
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    Feb 2014
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    I can pee outside.
    Quote Originally Posted by rob_s View Post
    Anyone have plans to smoke a turkey tomorrow?

    I’m planning a version of this

    https://www.meatchurch.com/blogs/rec...-turkey-breast
    On the Treager last year, this year, back to the Weber kettle. Indirect method, lump coals and Hickory chips for a touch of smoke.
    13 minutes per pound, at about 325/350.

    Been doin this for close to 25 years, always comes out perfectly.
    "... And miles to go before I sleep".

  10. #1310
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    Jan 2012
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    Fort Worth, TX
    Quote Originally Posted by rob_s View Post
    Anyone have plans to smoke a turkey tomorrow?

    I’m planning a version of this

    https://www.meatchurch.com/blogs/rec...-turkey-breast
    That looks delish...

    I spatchcocked and smoked a 15 pounder on Sunday. Wife made 2 giant pot pies (currently in the fridge) and the leftover meat is already gone.

    We'll likely pick up a sale turkey after the holiday and do another spatch. The meat freezes well, so, I'll just portion it into freezer bags and we'll have it around for a while.
    "No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776

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