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      06-30-2020, 04:34 PM   #1343
KenB925
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Quote:
Originally Posted by JasonCSU View Post
Same here, my wife is in a higher risk category.

On a separate note, I've enjoyed seeing how your outdoor kitchen came together on the various threads here. Is it still a work in progress, or a completed project at this point?
Thanks,

stone/tile is all that is left, I'll probably do that in the next couple months, I was going to pay someone to do it (and I probably should) but I got a couple of estimates that were nuts for something that I know I can easily do (time consuming, but not complicated)
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      07-12-2020, 02:46 PM   #1344
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Smile

6lbs Pork Butt smoked for 12 hours


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      07-16-2020, 02:20 PM   #1345
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      07-16-2020, 07:14 PM   #1346
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      07-17-2020, 03:05 PM   #1347
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Used to always grill. Till i decided to use my cast iron skillet. That combined with the perfect combo of seasoning and a touch of butter. It was on par with high end steakhouses(jeff ruby if youre familiar with cincinnati)
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      07-17-2020, 04:08 PM   #1348
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Quote:
Originally Posted by Hawkeye View Post

I used Penzey spices before cooking at 275 and then did the sear with just butter and no additional spice and it turned out amazing. Luckily both the lady and I like medium rare so I didn't have to let it set out as long.
Penzey's Chicago Steak?
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      07-17-2020, 05:58 PM   #1349
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Butt rubs rule!!!
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      07-18-2020, 06:14 AM   #1350
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I've been a self-proclaimed grill master for years and thought I had it down to a science.

Wife and I rented a cabin in the Smokey Mountains (to meet other M3 gurus for a blast around the Dragon's Tail no less). Best steak I have ever had was my wife cooking on a gas range with the cast iron we brought with us in the kitchen of some AirBnB. I was floored. Been cooking steaks forever thinking I was da bomb - damn wife comes in (having never cooked a steak before) and blows the doors off.
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      07-18-2020, 10:26 AM   #1351
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Quote:
Originally Posted by AlpineWhite_SJ View Post
Penzey's Chicago Steak?
That comment was over 2 years ago now, but pretty sure it was just some of their cracked pepper and sea salt.
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      07-18-2020, 11:54 AM   #1352
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Ribs in the smoker now, for dinner tonight. Simple seasoning of salt, pepper, oregano and ground (dry powdered) mustard. Probably will go with no sauce. They look great already and there are hours of cooking time left.
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      07-18-2020, 01:59 PM   #1353
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Quote:
Originally Posted by Hawkeye View Post
That comment was over 2 years ago now, but pretty sure it was just some of their cracked pepper and sea salt.
Yeah, recognize it was old, but someone revived the thread. Try their Chicago steak seasoning with some salt. Best thing ever for steaks. Or, if you prefer your spices without a side of politics, The Spice House is the sister’s company and they have a similar mix.
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      07-19-2020, 04:36 AM   #1354
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Mashed potato/caramelized onion/corn and sauce/fresh tomato/basil and sausage pizza pies. We call the first one the pierogi pie though, it's my favorite
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      07-19-2020, 07:08 AM   #1355
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I love BBQ chicken the pictures what uploaded here tempted me .
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      07-19-2020, 07:20 AM   #1356
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Ribs from last night with the first test with a new smoker.

Pit Boss 4 Pro Series electric vertical smoker. Ribs cooked at 225 deg F using the 3-2-1 method. Very lightly seasoned, because I wanted to focus on learning the equipment and technique. Dry rub was salt, pepper, ground mustard and oregano. Liquid during the foil step was water, a small amount of butter and freshly squeezed lemon juice.

The flavor and texture were great. The pink smoke ring gives me the impression the equipment did what it is supposed to do,
deliver smoke.
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Last edited by chassis; 07-19-2020 at 07:36 AM..
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      07-19-2020, 04:48 PM   #1357
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^ Looks good. You didn't mention How Long cooked?
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      07-19-2020, 08:20 PM   #1358
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Quote:
Originally Posted by TXSTYLE View Post
^ Looks good. You didn't mention How Long cooked?

TXSTYLE I used the 3-2-1 method which, as I learned it, is 3 hours bare meat on the cooking rack, then 2 hours tightly wrapped in foil, then 1 hour in the roasting pan with no foil. Temp was a constant 225 deg F.
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      07-19-2020, 11:59 PM   #1359
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Quote:
Originally Posted by chassis View Post
TXSTYLE I used the 3-2-1 method which, as I learned it, is 3 hours bare meat on the cooking rack, then 2 hours tightly wrapped in foil, then 1 hour in the roasting pan with no foil. Temp was a constant 225 deg F.
Will have to try this and compare to my usual 5 hrs in foil @200 + finish with sauce over charcoal/smoke to see if the extra steps yields better results.
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      07-20-2020, 05:56 PM   #1360
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Had some A5 Wagyu not too long ago. Pretty good stuff. Sorry, no pictures after the cook.
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      07-20-2020, 07:21 PM   #1361
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Grilled vietnamese pork chops!!!

Best tasting pork chops we've had in our lives ........ and from my wife's marinade she saw from YouTube and my grilling!!
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      07-20-2020, 08:14 PM   #1362
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Made a mushroom burger the other day. Brioche bun, Gouda cheese. Mushrooms and diced onions were reduced in a butter, pepper, and rosemary. I also do a generous splash of beer in the pan with the onions and they do a great job of picking up the flavor.
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      07-20-2020, 10:03 PM   #1363
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Om nom
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      07-24-2020, 09:27 AM   #1364
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Om nom
Nice pies! What did you cook them in?

I have not been able to spend much time with my beloved pizza oven this summer...August will be my time!
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