What's for dinner???

Discussion in 'Outdoor Cafe' started by Triple C, Mar 25, 2020.

  1. Triple C

    Triple C Well-Known Member

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    gut_pile - It was dang good! Pork is the go to meat down south for smoking but I'm gonna tell you, the beef ribs were very good. Didn't have any left afterwards.
     
  2. gut_pile

    gut_pile Active Member

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    I'm a big beef rib fan. Lewis BBQ in Charleston has the best one you'll ever eat.
     
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  3. BigJ

    BigJ Member

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    Smoked a couple chickens on the egg the other day

    [​IMG]

    I know it’s probably a rare occurrence but what recipes do you guys have for leftovers?

    I used my leftover chicken to make a pretty tasty smoked chicken salad. Chicken, pecans, apple and onion. Don’t tell my wife I didn’t use light mayo haha

    [​IMG]
     
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  4. gut_pile

    gut_pile Active Member

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    [​IMG]

    Wings from 6/18
     
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  5. Triple C

    Triple C Well-Known Member

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    4667B496-E2CA-48F0-8F8E-5E14D46E4C64.jpeg Bout as good of a bone in ribeye as I’ve ever cooked last night for dinner. BTW...did the ribeye in the Cabela's pellet grill. Set it at 225 and reversed seared it some some smoke for 30 minutes. Then cranked it up to 500...opened the searing grates to expose flame in the firebox and let it dance with the flames for about 2 minutes on each side. Can't do that on my Traeger but the Cabela's with the searing feature did the trick to perfection.


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    Rolling with a butt today. Been going in smoke at 250 for bout 5 hrs. Gonna wrap in a few minutes.

    Pulled butt n placed in foil pan. Poured apple juice over it, wrapped in foil n back on the smoker. Dropped temp to 230.
    833E2DBB-65CE-4E81-B46F-0016D034F9AD.jpeg

    Internal temp at 177. Prolly an hr is so before it hits 200.
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    Last edited: Jun 20, 2020
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  6. Elkaddict

    Elkaddict Well-Known Member

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    Steak looks a amazing! Packer biskets have been really hard to find up state. Flats are readily available but I don’t care for them by them self. Found this point and went to town. Beef rub, on smoke setting for 4hrs, then 2hrs at 225 brought it to 170 where I wrapped with after adding DP, sauce and brown sugar. Best brisket to date. Served with sourdough toast and watermelon:) 9509E2A5-FD0E-49FE-9C19-E0AD38F34B3C.jpeg
     
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  7. weekender21

    weekender21 Well-Known Member

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    Bonefish

    I’ve only not kept one in eight years. The main purpose was to have a local artist make a traditional Japanese print. It’s only fitting that my fishing buddy had a family member prepare the meat into traditional Japanese fish cake. It was delicious.

    [​IMG]


    Sent from my iPhone using Tapatalk
     
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  8. Drycreek

    Drycreek Well-Known Member

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    Soon, these....... 0CEB6A20-5F63-4B2F-A0E8-A9C318491ED8.jpeg
     
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