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Old 01-26-2013, 02:31 AM   #901
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we're remodeling the kitchen so I'm cooking outdoors these days. Last night it was spatch-cocked chicken and sweet potatoes. This afternoon I bought a small pork roast, about 4 pounds, and smoked it. An hour before it was done I wrapped some taters in foil and cooked them on the grill. Another excellent meal but it will be nice to have a stove and oven again.

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Old 01-26-2013, 04:24 AM   #902
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This weekend... Yardbird thighs. Nothing special. Rubbed, smoked with apple chunks, some BBQ sauced, some hot wing sauced. The best of both worlds.

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Old 01-27-2013, 06:21 AM   #903
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2 weekends in a row. Last week was a Turkey breast, Brisket and some home made Kielbasa, this week whole muscle Teryaki beef jerky strips. Up next an all beef polish link sausage and then either Andoule' or Budin. Havent looked that far ahead yet to know whicj it will be. I'm kind of leaning toward the Boudin and doing the Andoule' later when my Mai Bock is bottled and ready to drink. The Boudin will go good with the Hanks Hefe kit I got from Midwest. Still got tons of projects to finish too. The brew troller I am building isn't gonna assemble itself, so I better get busy soon.
Wheelchair Bob

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Old 01-27-2013, 02:37 PM   #904
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Have 2 boar shoulder roast going that I shot last week end and a back strap.....smoking on pecan and cherry would about 200°…been on there since 1 am. Should be done after church...made some apple cherry cider to go with it.

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Old 01-30-2013, 05:30 PM   #905
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This last weekend I hit the smoker hard, smoked mozzarella, pepperjack, monterey jack, cheddar, string cheese, chex mix, sirracha pistachios, pepperplant pistachios, tri tip, two different kinds of jerky, and salsa con queso. It was a long weekend with late nights and early mornings but well worth it.

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Old 01-31-2013, 12:07 AM   #906
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Quote:
Originally Posted by fxdude View Post
This last weekend I hit the smoker hard, smoked mozzarella, pepperjack, monterey jack, cheddar, string cheese, chex mix, sirracha pistachios, pepperplant pistachios, tri tip, two different kinds of jerky, and salsa con queso. It was a long weekend with late nights and early mornings but well worth it.
Dang
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Old 01-31-2013, 10:14 PM   #907
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Quote:
Originally Posted by fxdude
This last weekend I hit the smoker hard, smoked mozzarella, pepperjack, monterey jack, cheddar, string cheese, chex mix, sirracha pistachios, pepperplant pistachios, tri tip, two different kinds of jerky, and salsa con queso. It was a long weekend with late nights and early mornings but well worth it.
Wow that's a lot of smokin!
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Old 01-31-2013, 10:24 PM   #908
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I did 60# of bacon last weekend and just now finished 50# of ham. I'd like to do some beef just to eat I think this weekend. A chuck would be good, just rib it, smoke it and chill the IPAs.

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Old 01-31-2013, 10:36 PM   #909
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Have 2 boar shoulder roast going that I shot last week end and a back strap.....smoking on pecan and cherry would about 200°…been on there since 1 am. Should be done after church...made some apple cherry cider to go with it.
Where can I get some pecan? I had a ribeye grilled over some down in MS a couple years ago and it was kick butt. I'd really love to get some. Do you have your own access or can you give me a point in the right direction? Much appreciated.

How did that wild boar turn out? I haven't got any around here.
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Old 02-03-2013, 03:36 AM   #910
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Pibil pork butt for pulled pork tacos during the game.

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