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Thread: BBQ and Outdoor Cooking Thread

  1. #2626
    Follow @THPGolf JB's Avatar
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    Preheating the sizzle zone on the Napoleon and itís already at 850+

    Should get close to 1500 for some quick NY trip searing

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    Quote Originally Posted by JB View Post
    Preheating the sizzle zone on the Napoleon and itís already at 850+

    Should get close to 1500 for some quick NY trip searing

    So that thing doesnít mess about huh?
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  3. #2628
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    Quote Originally Posted by dazeedmonds View Post
    So that thing doesn’t mess about huh?
    It was at 1350 when I put them on. 30 seconds or so on each side gave us a great sear. Pulled steak at 140 (Morgan's preferred temp) and it was delicious.
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    On the sizzle zone



    Finished product resting before eating.

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    Prime BBQing weekends ... what's everyone doing?

    Gonna do brisket tomorrow, but today, first attempt at Chicken Wings on the BGE.

    Prepped my wings and currently marinating in some Blade and Bow Bourbon and healthy amount of chopped garlic.

    wings.JPG



    In a couple hours, will drain and apply some honey BBQ rub. Plan on cooking indirect with a cherry chunk for 40 minutes, then another 5-10 minutes directly over the coals. Will toss 1/2 with Buffalo wing sauce coming off the grill, and the other half with Tiger sauce.

    Tiger sauce wings on the left, Buffalo hot wings on the right. Gorging in progress.
    Attached Images Attached Images
    Last edited by Boone; 01-19-2019 at 08:26 PM.
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    Brisket is on. Marinated it for 24 hours in a mix of bourbon and beef base. Then coated with yellow mustard and a generous (JB) amount of rub.

    brisket.jpg
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    With snow and 23* outside, grilling is a no-go today. Doing sheet pan shrimp fajitas, indoors.
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    I’ve got a brisket on myself right now, had it on about 4 hours and got it to 160, now it’s in foil on its way to 200*. Just did a Chicago steak rub to start out with and a beef broth and Worcestershire sauce injection to change it up a bit and see how we like it..
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    Now foiling it with a marinade made with beer, Worcestershire, apple cider vinegar, beef base, BBQ sauce, cayenne, celery seed, seasoned salt, and olive oil. Couple more hours cooking in that...




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    Lookin good everyone!

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    Those are mouthwatering dishes, now I am craving for some grilled food.

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    Pizza time part 2.




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    RecTec 365 degrees about 15 minutes. Little difficult when you have 1 that wants no crisp, 2 that want medium crisp and 2 that want medium to extra crisp. But think Iíve got the spots on the grill figured out now.

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    my slow n sear 2.0 arrived yesterday. Ive got a chuck roast in the fridge waiting for saturday.

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    Quote Originally Posted by JB View Post
    Fwiw I have had both many times and the Thunderbirds is better.
    agreed.

    I haven't ever had BBG in person but Chris Lilly posted the recipe online. It's alright but thunderbirds is better.
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