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wiszmaster

Mega BBQ/Smoke Thread

110 posts in this topic

So this just happened... what can brown do for you? I know what brown can do for me

 

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#SnakeRiverFarm #WagyuBeefBrisket

 

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This guy is going to have to await his turn though, we'll be making these guys first.

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I can't wait to see the pictures of that on the smoker.... need to get the smellivision fired up so we can all enjoy

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For sure, I can't wait!

This guy is hanging out waiting for his turn tomorrow.

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This was a tough case... the longest smoke by any stretch.

She was hanging out for just shy of 25 hours, we stalled from about 7am until 2pm ... longest.stall.ever!

Filled up the smoker with wood; Apple Wood, Cherry, and Hickory.

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My smokin buddy kept me company while we waited... and waited ... and waited!

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Don't ask. I don't know, and I'll never tell! Yummy!
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This is how much fuel was left after 26 hour burn time, at 225*F
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And with the left over fire let's cook some southern green beans..

Let's add some Onions, Garlic and bacon, chicken broth and butter...
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Add some Green Beans...
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We ground some meat this evening, found a good mix and ratio that works well.
The burger was juicy, but did not drip of fat.

6lbs of Angus brisket ($2.99 /lbs)
5lbs of Angus short rib chuck ($4.39 /lbs)
6lbs of Angus top sirloin ($3.78 /lbs)
4lbs of Bacon, smoked ($3.01 /lbs)

All the meat was trimmed up pretty well, no byproducts, waste, cartilage, etc
We ground shallots and garlic right into it for seasoning.
No salts, preservatives or other junk. Good clean meat.


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Hands down, some of the best burgers I've had. 

Clean, juicy, but no running stream of fat like you get at most burger joints.

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Today I raided the old gas grill of it's never been used rotisserie setup, stripped parts from the grill and adapted them for the charcoal grill

 

Who doesn't love some Picanha ?!

 

 https://vimeo.com/220265876

 

 

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