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      08-04-2015, 09:19 AM   #89
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      08-04-2015, 09:42 AM   #90
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Quote:
Originally Posted by Mr Tonka View Post
Grilling tip. Don't use TX style BBQ, it's inferior. J/K

Did you know there are more places to get BBQ in Florida than in any other state in the union? Choices, we got em.

I don't BBQ much, there is a road side BBQ place about 1 mile from my house and i have yet to have pulled pork or ribs better than that place.

I do grill often though and about 4 years ago i turned a vegetarian into what is now a raging carnivore with one of my grilled steaks. The secret is in the dry rub seasoning. Well that and the charcoal grill.
What's your dry rub on the steak consist of ?
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      08-04-2015, 10:00 AM   #91
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Quote:
Originally Posted by MrPrena View Post
Permission to guess which one sir?
Fire away. Not sure how much I get, nor how much the egg costs, but neither is really relevant once my mind is set on the purchase. . .
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      08-04-2015, 10:39 AM   #92
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My spare ribs about 3 hours in to a 6 hour smoke, smoked with apple wood. From a couple weeks ago. Never made so many racks before and was worried about the bark, but they turned out great. Forgot to take pics of the finished product before we ate them all.




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Originally Posted by AW335TT View Post
Costco Prime New Yorks
Made some of these last weekend, probably going to do it again soon. Great steaks for $12/lb.

Last edited by fcman; 08-04-2015 at 10:47 AM.
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      08-06-2015, 01:35 AM   #93
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Bone in Rib Eye from Mastros.. with cream corn and lobster mash potatoes.

Sorry for the blurry pic.
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      08-06-2015, 05:17 PM   #94
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Originally Posted by AW335TT View Post
Bone in Rib Eye from Mastros.. with cream corn and lobster mash potatoes.

Sorry for the blurry pic.
But if we have as much to drink as you did, it's totally in perfect focus
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      08-09-2015, 06:33 PM   #95
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Burgers from last night.
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      08-09-2015, 07:16 PM   #96
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Damn, this thread makes me hungry!
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      08-09-2015, 07:30 PM   #97
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Wen to buy a weber Summit 640 today, but found out weber now makes their BBQs in China. What a shame they sold out. There was even a class action lawsuit against weber (weber lost) forcing them to stop putting Made in the USA on their packaging.

Good news Napoleon makes their BBQs in Canada (some in the states too), and they are a better product (pure stainless grill vs the stainless plated weber etc). For those in the market for a weber its at least worth comparing it to a Napoleon if for no other reason its not made in china.
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      08-10-2015, 07:54 AM   #98
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Really?? Weber went chinese??? They charge $2500 fora 4 burner summit series BBQ FFS, that's ridiculous.
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      08-10-2015, 06:52 PM   #99
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Quote:
Originally Posted by UncleWede View Post
When I finish my current drug trial, I think I am taking the money and buying an egg, even if the wife doesn't approve. By the time she dis-approves, it will already be home and hot.
LOL - heard good and bad about them (bad would be them breaking)...don't think I'd stray from Weber though. If you need me to come over for any taste testing though, just let me know.
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      08-10-2015, 06:55 PM   #100
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Quote:
Originally Posted by Sassicaia View Post
Wen to buy a weber Summit 640 today, but found out weber now makes their BBQs in China. What a shame they sold out. There was even a class action lawsuit against weber (weber lost) forcing them to stop putting Made in the USA on their packaging.

Good news Napoleon makes their BBQs in Canada (some in the states too), and they are a better product (pure stainless grill vs the stainless plated weber etc). For those in the market for a weber its at least worth comparing it to a Napoleon if for no other reason its not made in china.
'

My "N" Series was made here. I'll never get rid of it

Didn't know that though...that kinda sucks.

EDIT: Actually, in looking, it appears that all their charcoal lines are still made in Huntley, IL...so maybe all 3 of mine are good?
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Last edited by ShopVac; 08-10-2015 at 07:02 PM.
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      08-10-2015, 08:32 PM   #101
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It's a Reverse Sear

Last edited by ouchie; 08-10-2015 at 10:03 PM.
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      08-12-2015, 03:14 PM   #102
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Is it safe to use briquettes in a gas grill without a briquette tray? IE: my briquettes are near the gas burners directly on the bottom. Not on them but close by.

Just don't want nothing crazy to happen...
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      08-12-2015, 07:40 PM   #103
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Lightbulb

Quote:
Originally Posted by deeLow View Post
Is it safe to use briquettes in a gas grill without a briquette tray? IE: my briquettes are near the gas burners directly on the bottom. Not on them but close by.

Just don't want nothing crazy to happen...
I would not! Charcoal burns VERY hot and it could damage your setup underneath where you can't see.
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      08-13-2015, 10:01 AM   #104
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And don't do it if the gas is still connected, we don't want to read about you on the Darwin Awards
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      08-13-2015, 11:30 AM   #105
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Quote:
Originally Posted by UncleWede View Post
And don't do it if the gas is still connected, we don't want to read about you on the Darwin Awards
Doh!!!!
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      08-13-2015, 11:55 AM   #106
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Quote:
Originally Posted by ouchie View Post


It's a Reverse Sear
Awesome! Love the reverse sear.
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      08-14-2015, 10:06 AM   #107
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Quote:
Originally Posted by deeLow View Post
Is it safe to use briquettes in a gas grill without a briquette tray? IE: my briquettes are near the gas burners directly on the bottom. Not on them but close by.

Just don't want nothing crazy to happen...
Are you talking about the briquette flavor savers or actual charcoal. If the later I suggest you google Fire Marshall Bill; if the later it will harm your burners in the long run. I happen to have found that out once first hand. If the flavor saver type ceramic briquettes search on Amazon, there's people selling them half price all the time.

To whomever suggested the Napoleon' s they make very nice stuff, I have several of their accessories and use the crap out of their beer can chicken stands so I'd personally look into their BBQ's if that's what you want.
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      08-14-2015, 10:39 AM   #108
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Here's a very effective yet inexpensive method of bringing that "wood smoked" flavor to your had grill:

Buy wood chips of your choice (I prefer apple and pecan) soak then in water or run water over then in a container, empty the wet chips into Heavy Duty Foil, wrap up and one holes using a fork. Place under your grates and you will now have thick plumes of smoky goodness flavoring your meats!
I've been doing this for years! Works fantastic.
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      08-17-2015, 11:03 AM   #109
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^ I bought some little "hot box" that I can put soaked chips into, then it just slides around on the top of the grill to add some flavor. I like that it's on top so I can move it around as needed, and only have to flip the lid off right before firing up the grill to add fresh chips. It was in the $5-15 range, probably at Home Depot.
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      08-17-2015, 11:31 AM   #110
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Top sirloins dry brined, reverse seared.
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