Men need to cook over an open fire. BBQ thread.

Discussion in 'The Backstage' started by Drinkingdeath01, Feb 29, 2020.

  1. Drinkingdeath01

    Drinkingdeath01 Well-Known Member

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    I also only use a thermometer for chicken. I don't like to puncture the meat and lose all the juice.

    Timing is everything for steaks and also pork. Its a matter of knowing your grill and where the hot spots are if there are any.

    Anybody using a pellet grill ? I bought mine last summer and I haven't used my other grills since. Its the easiest way to cook. The flavor is incredible and you always know what the temp is. Pulled pork used to be a pain with my old barrel smoker, with the pellet grill is ten times easier and it tastes so much better.
     
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  2. ricksdisconnected

    ricksdisconnected Well-Known Member

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    i sure hope the OP sees what hes started here. :cheers:
     
  3. ricksdisconnected

    ricksdisconnected Well-Known Member

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    never heard of those grills. pellet grill.
     
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  4. mcblink

    mcblink Well-Known Member

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    Like a Traeger....

    Kinda takes some of the art away from the process, IMO, but if I had to do large batches of stuff consistently, I'd definitely get one. There's no babysitting the fire or guessing at temps or anything like that. They do make excellent food.
     
  5. Drinkingdeath01

    Drinkingdeath01 Well-Known Member

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    I'm not smart enough to figure out how to post a link but google pellet grills. Pit boss, traeger and Weber now makes one. I bought mine after one of my drivers got one and sent me home with some of his pulled pork. To me its so easy to use and nothing compares to the flavor.
     
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  6. Dogs of Doom

    Dogs of Doom Moderator Staff Member

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    who needs a fancy grill when you have a TSL100? :)...
     
  7. Filipe Soares

    Filipe Soares Well-Known Member

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    it´s a cut, in english I think it´s called rump cover, rump cap, or culotte according to the wikipedia .
    https://en.wikipedia.org/wiki/Picanha
     
  8. mcblink

    mcblink Well-Known Member

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    Me.

    I have both. :cool:

    Pretty damn sure OP does too lol
     
  9. Drinkingdeath01

    Drinkingdeath01 Well-Known Member

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    Oh yeah, I've got both and a Vietnam made DSL100HR. I keep a fire extinguisher nearby at all times.
     
  10. mcblink

    mcblink Well-Known Member

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    I also have the Vietnamese 100H.

    I'm more worried about the TSL, fire-wise...based on some of it's behavior I've observed in the past lol!
     
  11. Mitchell Pearrow

    Mitchell Pearrow Well-Known Member

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    :funny::cheers:
     
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  12. Gunner64

    Gunner64 Well-Known Member Premium Member

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    Steaks need 5 more minutes.....cmon, drift baby drift..:D
     
  13. Lance Chambers

    Lance Chambers Well-Known Member

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    No worries.....it leads to stress which leads to heart attacks. Beer is my vice. :cheers:

    BTW! I don't own a grill.:agreed:
     
  14. Gutch220

    Gutch220 Well-Known Member

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    pfft, thousands of years of use would disagree with that. also, if you season your cast iron with flaxseed (linseed) oil it creates a very hard non-stick-like surface due to the oil polymerizing.
     
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  15. Lance Chambers

    Lance Chambers Well-Known Member

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    I want mine lightly brown in the cast iron.

    I recycle the bacon grease and fry everything in it.

    FWIW! Grand-dad ate fried eggs n bacon every day of his life. He lived to be 97. RIP!

    :cheers:
     
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  16. Lance Chambers

    Lance Chambers Well-Known Member

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    This thread has blown up faster than the coronavirus.

    :applause:
     
  17. ricksdisconnected

    ricksdisconnected Well-Known Member

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    thousands of yrs they werent doing testing on it either
     
  18. mcblink

    mcblink Well-Known Member

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    Found more old pics

    Duck/goose sausage in the blind and some duck breast poppers wrapped in bacon

    20171220_105847_resize_29.jpg
    20171201_213301_resize_70.jpg


    A Swineapple....it's a pork tenderloin stuffed inside of a hollowed out pineapple and then a bacon weave is made and wrapped around the whole thing. One of the more challenging things I've tried to smoke...

    20171210_124357_resize_19.jpg
    20171210_135856_resize_86.jpg

    Another shot of some of that pork belly

    20181013_141508_resize_34.jpg

    And a little bit of cheese on the old Brinkmann

    20171016_215414_resize_82.jpg

    I still can't find that pic of those poppers, rick....but I'm still looking
     
  19. ricksdisconnected

    ricksdisconnected Well-Known Member

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    just us folks trying to be positive and report on something good.
     
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  20. ricksdisconnected

    ricksdisconnected Well-Known Member

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    fug-it. lets all meet up at blinks place.
     
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