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Old 04-29-2012, 06:05 PM   #26 (permalink)
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Mid-Michigan. I developed my interest in smoking because there are no bbq joints in Michigan. If I want good bbq, I have to make it myself.
Ah ok I was thinking Georgia with all that pork shoulder butt pictured lol. Nobody does bbq like the South!
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Old 04-29-2012, 06:09 PM   #27 (permalink)
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I had part of this the other day

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Old 04-29-2012, 06:12 PM   #28 (permalink)
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This thread inspired me.

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Old 04-30-2012, 04:57 AM   #29 (permalink)
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hi guys. I had to show off some pics in this thread. I got a big ass smoker that i cook up some great bbq. I had to use some redneck ingenuity in some of the first pics i posted. I had to smoke 80 pounds of pork butt that day for a graduation party and the forecast called for rain. Rigging up those dryer ducts to my smokestacks worked like a charm.



i usually cook ribs and pork butts on my smoker but i do the occasional chicken, brisket and beef clod. It's a lot of prep work but nothing is better than well prepared bbq. In one of the pics, you can see i whip up an injection solution that i inject into my pork butts. I learned about the injection at a bbq class and my pork butts went from good to out of the world ever since.







i could go on and on but i have to get going. I hope this thread can get some legs. I will try to get back on to it from time to time to bs about bbq.
now that's a great batch of flesh!!!!!!!
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Old 04-30-2012, 05:15 AM   #30 (permalink)
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Dang, I'm a gas-grill guy, but you guys might be convincing me to at least get a cheap lil' charcoal grill. I'm a huge fan of BBQing my own corn and, being on the coast in CA, Shrimp, Lobster tails, and Salmon are great cooking! I've gotten pretty decent with the Black Tiger Shrimp
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Old 04-30-2012, 10:23 AM   #31 (permalink)
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I thought it was nationally but honestly I'm not sure.

+1

Best stuff evar
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Old 05-04-2012, 08:41 PM   #32 (permalink)
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It's the weekend - what are YOU cooking on your grill/smoker?
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Old 05-04-2012, 09:51 PM   #33 (permalink)
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It's cinco de mayo, so strip steak tacos, and chicken for empanadas.
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Old 06-18-2012, 08:42 AM   #34 (permalink)
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Made a few burgers, hot dogs and sausages yesterday - nothing big time. I did wrap my burger in BACON prior to cooking. <Homer Simpson> MMMMMMMMM baconnnnn....

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Old 06-18-2012, 10:54 AM   #35 (permalink)
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Made a few burgers, hot dogs and sausages yesterday - nothing big time. I did wrap my burger in BACON prior to cooking. <Homer Simpson> MMMMMMMMM baconnnnn....

Attachment 90751
I see you don't make your own burgers... the premade are ok, but I love actually mixing the burger, spices and such together to make my own burgers


love this thread, great stuff
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Old 06-18-2012, 10:59 AM   #36 (permalink)
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I see you don't make your own burgers... the premade are ok, but I love actually mixing the burger, spices and such together to make my own burgers


love this thread, great stuff
I like switching it up. Bubba Burgers are grea if you dont he the chop meat.
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Old 06-18-2012, 11:09 AM   #37 (permalink)
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Grilled up some of some of the famous Paulina Meat Market's lamb gyro brauts yesterday. OMFG.
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Old 06-18-2012, 11:10 AM   #38 (permalink)
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I see you don't make your own burgers... the premade are ok, but I love actually mixing the burger, spices and such together to make my own burgers


love this thread, great stuff
You can always take it one step further. I'll buy chuck roast, tri-tip, pork loin and bacon, grind it up with my kitchenaid food grinder attachment, and grill away. NOTHING beats truly fresh charcoal-grilled burgers. Dang, it's only 8:09a here, and I'm already craving a burger.
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Old 06-18-2012, 11:13 AM   #39 (permalink)
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You can always take it one step further. I'll buy chuck roast, tri-tip, pork loin and bacon, grind it up with my kitchenaid food grinder attachment, and grill away. NOTHING beats truly fresh charcoal-grilled burgers. Dang, it's only 8:09a here, and I'm already craving a burger.
Now THAT sounds great!
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Old 06-18-2012, 11:28 AM   #40 (permalink)
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You can always take it one step further. I'll buy chuck roast, tri-tip, pork loin and bacon, grind it up with my kitchenaid food grinder attachment, and grill away. NOTHING beats truly fresh charcoal-grilled burgers. Dang, it's only 8:09a here, and I'm already craving a burger.
I do the same. My recipe this week was

80/20 Ground chuck
Top sirloin steak ground
Greek souvlaki seasoned pork
Greek oregano

Love this mix!! made some baseball patties and cooked them to medium. Used my Big green egg!!
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Old 06-18-2012, 11:29 AM   #41 (permalink)
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You can always take it one step further. I'll buy chuck roast, tri-tip, pork loin and bacon, grind it up with my kitchenaid food grinder attachment, and grill away. NOTHING beats truly fresh charcoal-grilled burgers. Dang, it's only 8:09a here, and I'm already craving a burger.
You had me at Tri-tip.........

Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Does the kitchen aid grinder attachment work well? I bought it for my wife's mixer a few years back, and have never used it.
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Old 06-18-2012, 12:32 PM   #42 (permalink)
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You had me at Tri-tip.........

Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Does the kitchen aid grinder attachment work well? I bought it for my wife's mixer a few years back, and have never used it.
The grinder is probably the best kitchen purchase I've ever made, and quite possibly the best attachment for the device. You have to cut whatever you're going to throw in there into strips, but man, I have ZERO complaints to this point, and I've been using it for a couple years.

You can also grind veggies, fruit, bread, etc, to mix into anything you want. The veggie part is awesome if you want to add garlic, onions, peppers, mushrooms or whatever else to your patties. I make a pretty mean meatloaf because of the grinder, and that includes throwing a couple bread slices through the machine to crumb.
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Old 06-18-2012, 12:36 PM   #43 (permalink)
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ok, soliciting advice here


gas-griller, and if i want to do some beef ribs (kosher only for me, no pork) what's the best way, i do have a temperature gauge on my grill so i can monitor that, but what kind of temp, what location, how long

i have never ventured into ribs because it's such an artform to do well
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Old 06-18-2012, 12:56 PM   #44 (permalink)
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ok, soliciting advice here


gas-griller, and if i want to do some beef ribs (kosher only for me, no pork) what's the best way, i do have a temperature gauge on my grill so i can monitor that, but what kind of temp, what location, how long

i have never ventured into ribs because it's such an artform to do well
Cover ribs with favorite rub. In the fridge for at least 2 hours (I do overnight).

When ready to cook. Put all your burners on high for 15 minutes to heat the grill.

Turn off 1 side of the grill. Tuen the other side down to med-low and place the ribs on the side of the grill that is off.

Close the cover and in about 3 hours you are good to go!!

These are for pork baby-back ribs so use them as a guide!
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Old 06-18-2012, 01:18 PM   #45 (permalink)
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Cover ribs with favorite rub. In the fridge for at least 2 hours (I do overnight).

When ready to cook. Put all your burners on high for 15 minutes to heat the grill.

Turn off 1 side of the grill. Tuen the other side down to med-low and place the ribs on the side of the grill that is off.

Close the cover and in about 3 hours you are good to go!!

These are for pork baby-back ribs so use them as a guide!
appreciate the help, the break down on how to lay the grill is helpful for sure
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Old 06-18-2012, 01:21 PM   #46 (permalink)
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appreciate the help, the break down on how to lay the grill is helpful for sure
Ya. Indirect heat is the way to go. Use a meat thermometer after about 2 hours to see what the temp is.
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Old 06-18-2012, 01:30 PM   #47 (permalink)
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Ya. Indirect heat is the way to go. Use a meat thermometer after about 2 hours to see what the temp is.
I use indirect for EVERYTHING, and I have a charcoal grill

We've been q'in our Thanksgiving bird for as long as I can remember on our standard Weber issue. Charcoal on both sides of the grill, leave the middle empty, prep the bird, put it in the middle, and allow the heat to circulate the bird, not cook directly from underneath.

Ah man, now I want turkey, and the nap to follow.
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Old 06-18-2012, 03:29 PM   #48 (permalink)
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For Father's Day, did a 7 lb. beef tenderlion. Covered it with vegetable oil, then black pepper, kosher salt, onion powder and garlic powder. Let it set overnight. Brought it to room temp. Smoked it in the smoker for an hour and 25 mins, using mesquite chips. Finished it on the grill for 10 mins on each side. Next time I'm going to have to use a milder wood chip, otherwise I was proud of my first shot at a tenderlion. Just a lot of money to throw away if I screwed it up!!
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Old 06-18-2012, 04:15 PM   #49 (permalink)
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Ya. Indirect heat is the way to go. Use a meat thermometer after about 2 hours to see what the temp is.
what kind of meat temp on ribs are you looking for (i actually just got a nice meat thermometer and one of those marinade injector's for father's day)
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Old 06-18-2012, 04:20 PM   #50 (permalink)
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what kind of meat temp on ribs are you looking for (i actually just got a nice meat thermometer and one of those marinade injector's for father's day)
How to tell when ribs are ready
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