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BMW 3-Series (E90 E92) Forum
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The BBQ & Grilling Thread
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10-26-2023, 07:02 PM | #1739 |
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11-05-2023, 07:22 PM | #1741 |
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Today's smoked pulled pork at the wrap. As I write, it's still cooking in the foil.
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11-05-2023, 09:59 PM | #1742 |
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And the final product---onion ring, coleslaw and pulled pork on a brioche bun to make a darn tasty sandwich!
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11-06-2023, 03:49 PM | #1745 |
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Getting a new BBQ for my birthday this weekend, I've had the current one for 14 years so it doesn't owe me anything...still useable so I'll probably put a post out there locally to see if anyone wants it.
I think I am getting the Broil King Regal S420...at least that's what I think my wife ordered. We'll see what shows up. I do like the fact that Broil King is made in North America, with Canada producing some of the lineup. |
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11-06-2023, 05:01 PM | #1746 |
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Grilled some rib eyes and some lamb rack along with grilled veggies
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11-14-2023, 07:56 PM | #1748 |
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Grilled 2 steaks and some veggies from Costco for me and the wife
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11-15-2023, 12:59 PM | #1749 |
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Your wife gets a bigger plate/steak than you???
You Canadians need to lose that nice streak, eh.
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11-16-2023, 06:33 AM | #1750 |
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Will be smoking my annual 5-6 3lb each turkey breasts on Thanksgiving!
I will take some before and after pictures for ya'll!
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11-28-2023, 06:38 AM | #1751 | |
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Quote:
I bought 6 3lb turkey breasts and used two different dry rub seasonings. The whole process was easy to get the turkeys cleaned up and ready for the dry rub. I coated each turkey pretty well with the dry rub. Let me just say, the two rubs I picked out ended up being not my favorite at all. Too salty and not much flavor. I have a go to dry rub that I use but wanted to try something different. I put them on the smoker at 130pm ET and took them off at 530pm ET with a constant 235 smoking temp. I reached 165 degrees with about 45mins left and turned down the heat to 215 for the remaining time. Everyone loved the turkey but I didn't care too much for it to be honest. Smoke flavor was there but the dry rub taste wasn't. To me, the turkey was a little dry but no one agreed with that..I think they were just being nice. lol. Next time, I will go back to my dry rub that has produced the best results and put in a pan full of beer or water to keep the smoker inside nice and moist. Enjoy the two pictures below..
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11-28-2023, 08:05 PM | #1752 |
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The firepit I ordered came with a bunch of attachments for cooking, not sure if there is any point other than just mixing things up from the standard gas grill I have. Plan to at least throw some vienna sausage on it for the boys to have the experience but other than that, any suggestions besides don't?
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11-28-2023, 08:06 PM | #1753 |
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Assuming that's bacon? Does it cause a ton of fire flare ups? Or am I blind? |
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11-28-2023, 08:11 PM | #1754 |
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I don’t think it’s bacon. I think it’s Korean BBQ short ribs?
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12-24-2023, 07:15 PM | #1756 |
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BBQ Lamb Chops
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12-25-2023, 10:57 AM | #1757 |
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Sorry for the huge delay...
I'm using one of these metal scrub pad scrubbers, works OK.
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03-10-2024, 08:07 PM | #1758 |
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Steak, Deep Browned Molasses & Pork Beans, Chives Herb Buttered French Baguette and Gorgonzola Cheese
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04-20-2024, 08:20 AM | #1760 |
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Smoked some Snake River Farms American Wagyu Dino ribs last night. OUTRAGEOUS. Best single bite in BBQ. But it's so rich, you can only have a few bites before you're overwhelmed.
A couple hours into the smoke: 4-5 hours in: Done. The dog knows what's up. Sliced:
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