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Old 11-01-2012, 04:38 AM   #57
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Hmmmm. That's how beef is aged?

Sounds delicious!



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Old 11-01-2012, 05:28 AM   #58
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Awwww yeah!!! Love me some bbq. Masterbuilt MES30 owner who LOVES to smoke food.



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Old 11-01-2012, 08:54 AM   #59
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Dang, Top, now you've done it. I'm a Texan living on a small island, and we cannot go out and buy BBQ or Mexican food here. Cannot buy a brisket unless I order one and wait two to three weeks, and then I'm stuck with what they get. Every time I go home to Texas we tend to live on BBQ and TexMex for the first week...

Tell me about this grill. Our Weber Performance is worn out, and I've patched it with pieces of angle iron and aluminum sheet. I've re-welded the grate several times. I need to import a new one, and was thinking of one without the propane lighting assist.
Got an unlimited supply of free Casuarinas wood here, which burns hot and clean....
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Old 02-09-2014, 07:33 PM   #60
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Sunday Brisket

Been a while, but I'm still in the BBQ.
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Old 02-09-2014, 08:20 PM   #61
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Hey Top
Nice looking brisket. The wind switched to the SW today, thought I could smell something good cooking. That Schlitz isn't too bad a beer either.
I just bought a Rome cast iron waffle iron to be used on the camp stove. Wanting to try it out I whipped up a batch and fired up the stove yesterday morning. By the time I got to the third one the batter froze in the bowl. That's life at minus 4.
Keep cooking.
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Old 07-04-2015, 11:54 AM   #62
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July 4th has too many people at local campgrounds and it's too hot to enjoy...so we stay home and do some grillin'
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Old 01-03-2016, 04:34 PM   #63
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Happy New Year!







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Old 01-03-2016, 04:53 PM   #64
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Well, that looks right tasty! Now I'm hungry...
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Old 01-03-2016, 05:30 PM   #65
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Yup, me too. Cooking details?
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Old 01-03-2016, 06:14 PM   #66
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I salted and peppered the rib roast, coated it with fresh, chopped rosemary, and let it sit in the oven to get close to room temperature. I slow cooked it on the BBQ at about 225 degrees until the internal temp was 130F. About 3 hours. I then took it off the BBQ and let it stand, covered with foil for about 40 min before cutting.
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Old 01-04-2016, 10:16 PM   #67
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Quote:
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I salted and peppered the rib roast, coated it with fresh, chopped rosemary, and let it sit in the oven to get close to room temperature. I slow cooked it on the BBQ at about 225 degrees until the internal temp was 130F. About 3 hours. I then took it off the BBQ and let it stand, covered with foil for about 40 min before cutting.

I've enjoyed a temp controlled fan that adapts to my smoker. I set ribs at 225 and a single set of charcoal will run for 6-8 hours.

Yum yum yum. I've run the fan off a elcheapo inverter while boon docking.
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