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    Sauerbraten for Oktoberfest

    We have some great local Oktoberfest celebrations near us, and as enjoyable as they are, I still make sure to put one together at home. Sauerbraten is always on the menu; the beef was marinated in red wine/red wine vinegar with sliced onion and the appropriate spices for 4 days before going...
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    Italian sausage, mozzarella stuffed and bacon wrapped!

    I heard about this recipe on a Malcom Reed podcast, and had to try it. Hot Italian sausages are stuffed with mozzarella sticks, wrapped in two strips of bacon, and dusted with rub before going on the smoker. Serve on a bun, with whatever toppings or sauces you'd like. The first photo shows...
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    Chicken Three Ways

    Chicken was on the menu, and since firing up the smoker means cooking a lot of something to make the effort worthwhile, I went with two whole (5 lb each) chickens, and 2.5 lbs of wings. I really like the Foster Farms Party Wings...the 2.5 lb bag contained just 15 wing sections, but they were...
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    Leg of Lamb, smoked for Easter

    We love smoked leg of lamb, so Easter provided our latest excuse to prepare one. I started with a 5 lb boneless leg of lamb from Costco, trimmed and dry-brined with 2.5 tsp Kosher salt for an hour. That was followed by slathering all surfaces, inside and out, with a paste made of olive oil...
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    "Texas Style Boneless" Beef Ribs

    I stumbled across a pack of 'Texas Style Boneless Beef Ribs' at the local supermarket. It looked like some decent beef, so despite knowing it was neither 'Texas style', nor 'ribs', I took a chance and brought it home. Searching online, I learned these are generally cut from chuck, and they...
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    Hatch chili stew

    In all the years I lived in NJ, two things I could never find were tri-tip and Hatch chilis. And I searched hard for both. I previously posted that I recently moved back to my native Idaho, this time way up north in the panhandle. Imagine my delight in finding tri-tip everywhere; we even have...
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    Moving to Idaho! (Anyone familiar with Grand Cafe and Blaze gas grills/griddles?)

    I'm a native of southern Idaho. I left for college, then grad school, then work...always trying to get back home, and before I knew it, I'd spent my entire professional career in NJ. Only now that I'm retired can I get back home. My loving NJ-native wife was never a fan of the high desert and...
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    Sunday prime rib

    Another day, another cook. We're prepping for a cross-country move late this month (I should probably post about that), and I've got a chest freezer full of meat to use up. Prime rib today! The rub was a paste I made using a Memphis rib dry rub as the base, with a lot of minced garlic, minced...
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    Apple-stuffed pork loin

    This was a fairly simple cook, and we're pleased with how it turned out. It was inspired by a @TulsaJeff recipe: https://www.smoking-meat.com/june-14-2012-smoked-pork-loin I butterflied a 2.5 lb pork loin, coated it lightly with a favorite pork rub, then filled the inside with just over half a...
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    Osso buco

    So this isn't a BBQ cook, but I'd won some osso buco shanks from Porter Road as part of a throwdown prize package, so there is a connection. I'd never even had osso buco in a restaurant, so I wasn't sure what to expect. I pretty much followed a well-reviewed recipe from the internet, and as a...
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    Tri tip and bacon-wrapped sausage appetizers

    After many years of failing to find tri tip anywhere in the Northeast, I added one to a Porter Road order using one of the gift certificates I'd won in a Throwdown. Yesterday it was time to cookI I trimmed it, yielding maybe 1.25 lbs of beef, and dry brined with a light coating of kosher salt...
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    Grilled pork tenderloin for the BBQ battle

    We were going to grill pork tenderloin this weekend anyway, but when I saw @bmudd14474 's fine idea of a weekend contest, I figured I'd take a few photos along the way. We had two 2.5 lb tenderloins, so after minor trimming I rubbed on with The Missing Link Spice Rub, the other with Meat...
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    TD Ribs Entry: Beef short ribs (spicy) and pork baby back ribs (sweet)

    Belatedly, here is my write-up. And again, I’d like to thank SMF, the volunteer organizers and judges, all of the contestants who made this contest so challenging, and especially Porter Road Meats for their generous prize donation! I planned to smoke two types of ribs to hopefully differentiate...
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    Seafood?

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    Smoking cheese on an unmodified Weber Smokey Mountain Cooker

    There are a number of good ways to smoke cheese, often in cold smokers or smokers modified to generate smoke (and heat) outside of the smoker. I’ve had some success using an unmodified WSM. Picking a cold day, and using very, very little charcoal is critical to avoid melting the cheese. I shoot...
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    OK, which one of you did this...

    Man arrested for DWI with lit BBQ pit in truck, Texas constable says
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    KCBS perq--Restaurant Depot access. One time, or unlimited?

    I see that with my KCBS membership I get the perq of being able to show my card and the online coupon, and gain a day pass to Restaurant Depot. Which is awesome. But...I can't tell from the KCBS site if it is a single day pass per membership year, or unlimited day passes. Does anyone know...
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    Chicken thighs, practicing for a KCBS competition

    I'm getting ready for my first KCBS competition, backyard division. I'm pretty happy with how my ribs are turning out, this past weekend was my first attempt at making the chicken pillows the judges seem to like. I cut the knuckles off both ends of the thigh bones, trimmed up the thighs and...
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    Another new member--Northern NJ

    Greetings, all! I signed on here a week ago, and am starting to digest the wealth of information on the forum. I've been dabbling in the art for about 5 years, using a WSM cooker. I'm pretty happy with most of what I turn out, but always looking to improve--especially my brisket. I started...
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