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Old 03-17-2013, 09:34 PM   #31
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Anybody BBQ?


I eat bbq quite a bit but whatever I try and cook never seems to come out just right. Comes out good, but not perfect. I've done ribs, fajita and steaks this past month.

I had a steak two nights ago that was awesome (but I didn't cook it).

Mike, I'm going to try your marinade soon.

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Old 03-17-2013, 09:44 PM   #32
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When we grill a steak we put Dale's, melted butter and KC Steak Seasoning. I turn the grill wide open and cook the steaks for a short time until the grill just starts to smoke then turn them over until the grill starts to smoke. I then turn one side of the grill off and put the steaks on the end that is off and finish cooking.

Our son gave me a digital meat thermometer that is really quick to check the temps of the steak. I pull Judy's off at 140 I like mine at 160.

People are funny, if the steak is turning they don't want it and the store sells it at about half price, that is when it is just getting right for us.
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Old 03-19-2013, 11:24 AM   #33
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might be bbq-ing some steaks today. I'll take some pics if it happens. Wish me luck!
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Old 03-19-2013, 11:49 AM   #34
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Here's what works for me on the occasions that I devour massive hunks of cow flesh

High heat....Sear to get those nice lines. shift after a minute or so to get the criss cross lines.

Flip.......Same treatment.

Turn the grill down and flip often for 5 minutes or so.
Do not pierce the meat or you will lose the juice and they will dry out.
You can tell whether they are cooked to your liking or not by the texture without poking the meat. Just a gentle prod..
Moo moo moo moo
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Old 03-19-2013, 12:37 PM   #35
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Quote:
Originally Posted by creeper View Post
Here's what works for me on the occasions that I devour massive hunks of cow flesh

High heat....Sear to get those nice lines. shift after a minute or so to get the criss cross lines.

Flip.......Same treatment.

Turn the grill down and flip often for 5 minutes or so.
Do not pierce the meat or you will lose the juice and they will dry out.
You can tell whether they are cooked to your liking or not by the texture without poking the meat. Just a gentle prod..
Moo moo moo moo
This is the way Judy does her steaks.
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Old 03-19-2013, 12:37 PM   #36
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Quote:
Originally Posted by creeper View Post
Here's what works for me on the occasions that I devour massive hunks of cow flesh

High heat....Sear to get those nice lines. shift after a minute or so to get the criss cross lines.

Flip.......Same treatment.

Turn the grill down and flip often for 5 minutes or so.
Do not pierce the meat or you will lose the juice and they will dry out.
You can tell whether they are cooked to your liking or not by the texture without poking the meat. Just a gentle prod..
Moo moo moo moo
This is the way Judy does her steaks.
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Old 03-19-2013, 12:49 PM   #37
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Anybody BBQ?


BBQ...Oh yeah everthing.
Flounder and salmon here:
Attached Thumbnails
Anybody BBQ?-salmon-flounder.jpg   Anybody BBQ?-sal-flound-smoker.jpg   Anybody BBQ?-salmon.jpg  
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Old 03-19-2013, 12:55 PM   #38
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Anybody BBQ?


Wings and then some pork shoulder:
Attached Thumbnails
Anybody BBQ?-100_6216.jpg   Anybody BBQ?-100_6223.jpg   Anybody BBQ?-100_7058.jpg   Anybody BBQ?-100_7062.jpg   Anybody BBQ?-100_7071.jpg  

Anybody BBQ?-100_7076.jpg  
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Old 03-19-2013, 12:57 PM   #39
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Anybody BBQ?


heres the old school way before I got a Cookshack smoker:
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Anybody BBQ?-start.jpg   Anybody BBQ?-1320-6-hrs.jpg   Anybody BBQ?-1620-9-hrs.jpg  
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Old 03-19-2013, 03:17 PM   #40
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Anybody BBQ?


Quote:
Originally Posted by Red Squirrel View Post
I have a BBQ.

It's in here somewhere:





Looking forward to using it in a couple months from now.

Well I was going to complain about the 3 foot snow drift in front of my gas grill until I saw this.

My mouth is watering after looking at those tasty hunks of meat so I guess I'm going to have get my shovel and dig a path out to my grill.

So, for you smokers out there: Do you soak your wood chips or not?
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Last edited by drtbk4ever; 03-19-2013 at 03:20 PM.
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Old 03-19-2013, 03:22 PM   #41
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If I smoke with wood I don't use chips. If I smoke
with charcoal yes, I'll soak the chips.
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Old 03-19-2013, 03:29 PM   #42
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Anybody BBQ?


Quote:
Originally Posted by creeper View Post
You can tell whether they are cooked to your liking or not by the texture without poking the meat. Just a gentle prod..
Learned from a cook friend that you can tell a steaks "doneness" by comparing the center of the steak with that of the base of your thumb. Thanks to google , here's it broken down: http://www.simplyrecipes.com/recipes...eness_of_meat/
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Old 03-19-2013, 03:35 PM   #43
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That's the way I learned it as well.
If you cook enough you learn what
the different degrees of done-ness
feel like and you don't have to poke
your thumb anymore.
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Old 03-19-2013, 03:54 PM   #44
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Oh my stars, now I have broke out in a bad drool, man that is beautiful. Do you brine your salmon?

I smoke with hickory saw dust and I do soak it before putting it in the smoker.
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Old 03-19-2013, 05:35 PM   #45
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Quote:
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Oh my stars, now I have broke out in a bad drool, man that is beautiful. Do you brine your salmon?

I smoke with hickory saw dust and I do soak it before putting it in the smoker.
I do the salmon with a little olive oil and mesquite seasoning. For the batch I did in the photo, I used apple wood chips. I also have hickory chunks that what I used for the pork shoulder.


The Cookshack smoker I have recommends not soaking the wood because something about the way the wood burns may damage the heating element.

when I used the charcoal smoker, I did soak the wood.

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