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What ya grillin or smokin?


eyeguy 54

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  • 'we have more fun' FishingMN Builders

Brined 16 hours. Pork loin. Nom nom!!

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  • l Love It 1
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Wowzer boober that looks amazing. Did you use a seasoning in that or marinate the meat??

Edited by smurfy
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Nope, Nekkid meat..lol. momma had all the skillet seasoning waiting. Think I'd done the whole works in the cast if it didn't start raining. 

 

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  • 'we have more fun' FishingMN Builders

Ribs tomorrow. Stay tuned 

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  • 'we have more fun' FishingMN Builders

That looks really good bobber!

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  • 'we have more fun' FishingMN Builders

St. Louis ribs stage 1. Rinse and pat dry. Take off membrane. Butter knife and small piece of paper towel works nice. I like to trim but up to you. We like Dave’s rub. Rub it in good whatever rub you like. Will be smokin this afternoon for supper. For breakfast treat I fry up the trim after I zip a lot of the white stuff off. More pics later today. ??

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  • 'we have more fun' FishingMN Builders

Warm up time in the Bradley.

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  • 'we have more fun' FishingMN Builders

And so it begins. Just one rack today 

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  • 'we have more fun' FishingMN Builders

Foil time. ?

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  • 'we have more fun' FishingMN Builders
7 minutes ago, smurfy said:

Looks great. What's up with making the dog stay outside????

Sessi kept jumping up on the countertop so she got shoooed outside. ??

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Great work eyeguy,  gotta love the play by play and the breakfast to boot!! ? Not to mention keep the cordless knife warm..?

Edited by bobberineyes
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  • 'we have more fun' FishingMN Builders

I love the electric for cutting!  Great on homemade bread also. And fish. Lol

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  • 'we have more fun' FishingMN Creators

Did some pork butts on the weber.  Injected them this time around and backed way off on the salt to make my doctor happy.  They turned out very tender and tasty. 20200424_100553.jpg

 

Waiting for the lump coal to get ready and almost an hour after injecting.

 

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About 2 hours in with heavy smoke,(apple and maple).

 

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Mid shred after being wrapped in foil and pulled after each hit 198 degrees internal temp.

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  • 'we have more fun' FishingMN Builders

Mmmmmmmmm!!

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  • 'we have more fun' FishingMN Creators

First time I tried injecting my pork butts.  See guys doing all the time in the BBQ shows.  Trying to keep the salt and carbs down so have been using sugar free brown sugar and don't use apple juice and it still turns out great. 

 

Wife who doesn't usually like smoked stuff has become a fan of the pork butts and both beef and pork ribs.  Gonna do a brisket later this summer.  Haven't tried one of those yet.

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On 4/25/2020 at 2:10 PM, jtluongo said:

Have some Mackeral brining in the fridge as we speak

How'd it turn out ? Pics please.

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On 4/25/2020 at 1:20 PM, Borch said:

sugar free brown sugar

 

Does that mean absence of brown sugar? Your pork looks delicious.

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  • 'we have more fun' FishingMN Creators

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3 hours ago, Grainbelt said:

 

Does that mean absence of brown sugar? Your pork looks delicious.

No, it's a sugar free version of brown sugar. 

 

Thanks. 

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  • 1 year later...
On 4/26/2020 at 12:10 AM, jtluongo said:

Have some Mackeral brining in the fridge as we speak

I'd like to learn more about refrigerators. Please share your thoughts with me and let me know which gas your refrigerator uses.

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