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- Thanks!
- May have a "few" others also!
- We really like it, it can be salty though if used heavy. We like it used in layers with other seasonings.
It is comfy in our 72º garage!
Yesterday we had a brisket injected and seasoned but it was 10 below out with -35º to -45º windchills. Whatever, just a chilly inconvenience… drum smoker set up using other grills, table and snow bank as a wind break.
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Just before wrapping the brisket
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sliced
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This...
Searing the steak.
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Steak and bacon wrapped asparagus cooking indirect.
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Sliced bone in ribeye, overcooked for our preference but excellent flavor!
This cook is getting added to our “Bloopers File”…
Thanks for looking!
It was a ribeye and twice baked potato kind of night again… put some twice baked potatoes on for a while before started searing the ribeyes.
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Melting the cheese over bacon topped twice baked potatoes while the steaks cooked indirect after the sear.
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Black Label AP rub on the...
Never weighed it, bought a case of briskets and they were not marked but would guess it was 15 to 16 lbs before trimming. It was a 6 hour cook time. Good luck with yours and sorry for the slow reply.
A choice grade brisket was the victim to try a temperature control set up with yesterday. Here it is close to wrap time.
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Right before slicing.
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Fireboard controlled with a BBQ Guru Pit Bull fan worked well in the Humphrey’s Qube’d Pint. Very happy with both temp...
Excellent wings BKING, nice work!
If you have a Facebook account there is a group working on perfecting wings with the previously mentioned Vortex. www.facebook.com/groups/VortexBBQ
Wings and drummies seasoned all with Dirty Bird Hot rub and a chunk of apple over the Vortex for smoke, -14F windchill and just under an hour had nice color and crispy.
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Served 3 ways – Some tossed in Cherry Apple Habanero Rib Glaze, Dirty Bird HOT rub only and the rest with...
Ribeye steaks with Texas Swine Shine Beef, shrimp with Elk Creek Cajun Stinger and twice baked potatoes on a Weber 26.75” kettle and a medium Vortex wide side up.
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Excellent meal, but neither of us could eat more than half a plate…makes for excellent leftovers!
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Cooked...
We haven't done any meat processing with bear so I am not the expert there, 155 is what we do for venison, buffalo, and elk. I have heard of bear needing an internal temp of 160 as well and that is what I would go with to be on the safe side.
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Wow you sure ran the Red Barn Bologna seasoning through the hoops of processes! For a perfectly finished product to ones preference it is hard to beat SV... glad you enjoy the flavor!