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      06-18-2019, 12:51 PM   #1035
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Quote:
Originally Posted by UncleWede View Post
HUN-GREEE!
Unc. Look for this Rub I used. It is delicious!!!

Quote:
Originally Posted by TXSTYLE View Post
Alright you "Grilling Fools"....

I'm baaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaack!!!

A pair of Racks I Smoked for Father's Day that came out AMAZEBALLS!!!





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      06-18-2019, 01:45 PM   #1036
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Damn that looks delicious!
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      06-18-2019, 02:22 PM   #1037
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I played with my brick and charcoal set up again. This time it was to experiment with Gyro. Normally Gyro is cooked on a vertical rotisserie, even I don't have one of those (I did shop for them at one time...).

Gyro was the original reason I got the big flat skewers and the brick set up. It works great. You get the caramelized/charred outside and the softer interior, like you do off of a vertical rotisserie, and anyone can do it.

The only change I will make is putting the meat on a bit 'thinner' so the ratio of caramelized to 'interior' is closer to 50/50
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      06-18-2019, 03:14 PM   #1038
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Damn that looks delicious!
Thanks! They were very tasty!
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      07-02-2019, 04:40 PM   #1039
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Getting ready for 4th of July BBQ! Here's my specialty which I let marinade for 3 days! for meat I use Short ribs and skirt steaks! When I lived in San Diego this is what I used for San Diego Chargers Tailgating games before the game started.





You're all invited! Drive out to OH and follow the smell on the 4th

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      07-04-2019, 04:16 PM   #1040
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Here we go!


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      07-04-2019, 06:34 PM   #1041
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Quote:
Originally Posted by lsturbointeg View Post
Yum! That looks delicious! On the other hand my wife would think its still alive lol
As my dearly departed mother would say, "pull out the horns, wipe it's arse, and wave it over the plate - if it moos, give it a little bit longer".

I must confess - I've used that phrase in a restaurant on occasions much to the delight of the server
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      07-05-2019, 06:39 PM   #1042
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Round 2!


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      07-07-2019, 08:54 PM   #1043
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That's what I'm talking about!!!! ^^ YUMMY!!!!!!!!
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      07-08-2019, 08:07 PM   #1044
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Not to start a flame war - but what are the best brands of grills, and equally - which should be avoided? I'm moving into a new home in about 4 months, and actually have 2 gas lines to the back porch so could hook a gas grill to the gas supply if needed. Having 2 lines means I could have a smoker/grill separately too so an all in one isn't top priority. But wanted to know if there were any brands to avoid, or conversely any I should actively look at?
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      07-09-2019, 07:17 AM   #1045
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whatevers on SALE!


LOL i'm no expert but sounds like you got a pretty good source for gas lines since I have to refill my tank every month. as far as brands I wouldn't know. i'm sure those guys will chime in
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      07-09-2019, 09:29 AM   #1046
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Quote:
Originally Posted by dinonz View Post
Not to start a flame war - but what are the best brands of grills, and equally - which should be avoided? I'm moving into a new home in about 4 months, and actually have 2 gas lines to the back porch so could hook a gas grill to the gas supply if needed. Having 2 lines means I could have a smoker/grill separately too so an all in one isn't top priority. But wanted to know if there were any brands to avoid, or conversely any I should actively look at?
What is the budget?

I went to a bbq shop looking to order a bull (having never touched one), I ended up buying a Fire Magic (way more $$$). Touching and looking at both, there was no comparison.

Look at the quality of the burners, thats what sold me on the Fire Magic, and will you be able to get replacement parts if you need them in the future, especially if you're doing a built in.

Also, consider trying to order a 'common' size for your built in, just in case you want to/need to replace it with a new grill in the future.

I like some of the accessories that came with it, the charcoal tray in particular.
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      07-09-2019, 03:16 PM   #1047
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NFI but tell you what, nothing is more annoying than uneven heat. Brother in law just got a $3,500 Napolean grill, it looks and feels awesome but fuck me, the grill is chopped effectively into a 12 piece grid of HOT, warm, cold and freezing sectors. SUPER FUCKING ANNOYING to cook on.

My 14 year old Weber (summit series, $3,300 for 4 burner size new right now) is in superb shape but also has some hot and cold spots. But the napolean was chronic for it.
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      07-09-2019, 03:29 PM   #1048
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Some ribs from the 4th
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      07-09-2019, 08:30 PM   #1049
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Quote:
Originally Posted by KenB925 View Post
What is the budget?

I went to a bbq shop looking to order a bull (having never touched one), I ended up buying a Fire Magic (way more $$$). Touching and looking at both, there was no comparison.

Look at the quality of the burners, thats what sold me on the Fire Magic, and will you be able to get replacement parts if you need them in the future, especially if you're doing a built in.

Also, consider trying to order a 'common' size for your built in, just in case you want to/need to replace it with a new grill in the future.

I like some of the accessories that came with it, the charcoal tray in particular.
Right now I'm going the other way - working out what I want, and then working out the budget from that. There is some merit to "whatever is on sale" and plan to get a new one every 2 years - but I like the idea of getting something good and high quality that lasts and works well. I will check out Fire Magic - thanks!
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      07-27-2019, 05:31 PM   #1050
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Quick video of me in action... Today!

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      08-04-2019, 07:11 AM   #1051
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      08-08-2019, 03:11 PM   #1052
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      08-11-2019, 10:53 PM   #1053
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Filipino style grilled pork loins


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      08-19-2019, 11:32 AM   #1054
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got down with some short rib, Korean style. Homemade marinade and BBQ Sauce
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      08-19-2019, 12:51 PM   #1055
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got down with some short rib, Korean style. Homemade marinade and BBQ Sauce
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      09-03-2019, 05:41 PM   #1056
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We had the fifth annual neighborhood rib cook off this weekend, this is the third time I have participated.

I prefer dry rub ribs, but after the last two years I have learned that sauce is necessary to win with these 'judges'

My first two years I got second place, this year I made a sauce and got third. I we with a southern style with a pretty good amount of vinegar, which I really like, and some others did too. Next year I'll have to back off the vinegar and play to the audience.

I must say, the quality of ribs that everyone turns out is impressive, with two exceptions (one was too smokey and one was a bit burned) you would be happy to get these in a restaurant.
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