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Unread 04-23-2014, 09:07 PM   #35
revkab
On the road to being a farker

 
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Join Date: 01-17-14
Location: Eureka, KS
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Quote:
Originally Posted by Grain Belt View Post
Tonight I cooked up some 2 inch thick prime sirloin steaks with new red potatoes, and a cast iron skillet of garlic mushrooms, all on my old standby, a '98 green Weber Mastertouch kettle.

I was thinking to myself, I could recreate this meal at so many places I like to spend time. There are kettles at my dad's place, at two hunting camps I frequent, at my sister's, and at several of my friends house. I also have a jumbo joe when the need arises on vacation.

If I have a bag of Kingsford, a handful of apple wood chunks, and an 18 1/2 or 22 1/2 inch Weber kettle in the area, I can cook most of the things I can think of.

I love kettles. They are so versatile.
See my post on "Chicken skins" http://www.bbq-brethren.com/forum/sh...1&postcount=54
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That Smokin' Preacher. Ribs and Hot Peppers
  • WKG (Weber Kettle Grill)
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