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Author Topic: Grillin' and Chillin'  (Read 39518 times)

Online tcdawg

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Grillin' and Chillin'
« on: December 15, 2013, 09:57:06 AM »
What do you cook?  Do you grill or smoke? Lets post up our weekend creations.

If you have an outdoor kitchen let's see that too!

I'll start:
This Sunday I wanted to smoke a chicken.  I love them in my Big Green  Egg.

Friday night, mix up a brine and let the bird soak for 24 hours


Saturday night I pull it out of the brine and let it sit uncovered in the fridge overnight.

This morning I do a home made dry rub. It sits for about 4 or 5 hours in the fridge and then it will go on the Egg


I'll post up an Egg pic this afternoon

Online Krawler00

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Re: Grillin' and Chillin'
« Reply #1 on: December 16, 2013, 10:15:49 AM »
I've got some big deer backstraps I am going to marinating soon. MMMMMM....
Captain Ben

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Online Danny Kinder

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Re: Grillin' and Chillin'
« Reply #2 on: December 16, 2013, 04:35:17 PM »
Damn that looks good! You gotta move up here closer //letseat//
Danny Kinder
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Offline hb_hound

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Re: Grillin' and Chillin'
« Reply #3 on: December 22, 2013, 12:49:34 PM »
Yesterday I started at 10am with 20-30 lbs of deer meat on the UDS.  Then at 3:00 I put 28lbs of brisket on the big smoker and finished off the evening with a 6lb prime rib for dinner.
The brisket finished this morning around around 9:00

Online Krawler00

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Re:
« Reply #4 on: December 22, 2013, 12:52:03 PM »
Mmmmmmmmmmmmm....

Off Grid Post
Captain Ben

Cheaper than a 4 door JK on 37's, 40's and 42's.

Online tcdawg

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Re: Grillin' and Chillin'
« Reply #5 on: December 22, 2013, 03:24:23 PM »
Yesterday I started at 10am with 20-30 lbs of deer meat on the UDS.  Then at 3:00 I put 28lbs of brisket on the big smoker and finished off the evening with a 6lb prime rib for dinner.
The brisket finished this morning around around 9:00


Nice!!

Online tcdawg

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Re: Grillin' and Chillin'
« Reply #6 on: December 22, 2013, 03:27:29 PM »
I have ribs on the smoker today.

Dry rubbed yesterday, refrigerated over night.

2-2-1 method. 2 hours on the smoker, 2 hours wrapped in foil, last hour back on the smoker to crisp up a little. About 250 degrees.

Online tcdawg

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Re: Grillin' and Chillin'
« Reply #7 on: December 22, 2013, 03:30:52 PM »

Online Doug

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Re:
« Reply #8 on: December 22, 2013, 04:20:03 PM »
Just had a couple of flanks that were well marinated and cross sliced. Yum.

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JKU Rubi on SD TONS and 40s, Poison Spyder, RockKrawler, Raceline, Misch4x4, ALLSOUTH AUTOSPORTS

Offline jc79

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Re: Grillin' and Chillin'
« Reply #9 on: December 22, 2013, 06:45:28 PM »
Looks great Tony!  Do you ever spatchcock a whole chicken on your Egg?
Jared

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Online tcdawg

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Re: Grillin' and Chillin'
« Reply #10 on: December 22, 2013, 07:49:29 PM »
Looks great Tony!  Do you ever spatchcock a whole chicken on your Egg?

I do. Cuts cook time down quite a bit. Super good.

Online Doug

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Re:
« Reply #11 on: December 22, 2013, 09:03:23 PM »
Beer can chicken on the egg is delicious.

Spatchcock?

Sent off camber
Doug, Linda, Madison, and Megan
JKU Rubi on SD TONS and 40s, Poison Spyder, RockKrawler, Raceline, Misch4x4, ALLSOUTH AUTOSPORTS