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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-13-2013, 10:07 PM   #1
cazzy
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Default Making up for lost time...ton of pr0n for you!

I took a break from posting, but I didn't stop q'ing. This is what I've been up to the last 12 months...enjoy!

Spicy Ginger Teriyaki Wings...marinated for 24 hours, then basted 3 times on the grill with fresh marinade.







Tri Tip and split chicken breast. Seasoned with Dizzy Pig Red Eye Express.







Pork Shoulder...seasoned with Dizzy Dust and smoked with apple wood.



Spatchcock...seasoned with Dizzy Pig Raging River...hickory wood.





Mexican Corn Salad



Chilean sea bass

Sautéed mushrooms and carrots





In parchment pouch, laid sea bass on shrooms and carrots...topped with lemon slices and cherry tomatos. Added rosemary and thyme to pouch, fish seasoned with raging river





Brisket seasoned with Texas BBQ Grand Champion. Oak for smoke







New York Strip, seasoned with S&P, topped with garlic butter balls


Turkey brined for 36 hours, left uncovered in fridge for 24 before smoking with cherry wood. seasoned with DP Red Eye Express





Pizza...dough made using this recipe:http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf

Sauce was Cento Crushed Tomatos



















Chicken sous vide for 90 minutes @ 147. Pan seared the chicken to finish em off




80/20 chuck on kaiser roll. Bacon/avocado and seasoned with S&P





Brisket, seasoned with 50/50 S&P...oak for smoke.





Cast Iron Pan Pizza. Cento Crushed tomatoes, mozzarella, peperoni and mushrooms...used a wet dough I can't find a link to right now.







Wings seasoned with DP Jamaican Firewalk/corn starch mixture



Spicy Teriyaki Wings



Pork Tenderloin, seasoned with Red Eye Express and Cowlick. Apple for smoke





Prime Rib-Eyes...seasoned with S&P and topped with garlic butter balls.






Last edited by cazzy; 05-13-2013 at 10:49 PM..
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Unread 05-13-2013, 10:18 PM   #2
martyleach
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Great pics but would be more interesting if there were a few words around what you did. Thanks for the post!
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Thanks from:--->
Unread 05-13-2013, 10:18 PM   #3
Seefyre
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I can't type, this thread made my brain lock in continuous drool. You my friend can seriously rock the smoke.
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Unread 05-13-2013, 10:44 PM   #4
tb80
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Dang. That is some impressive cooking. Where do you find tri-tips in SA?
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Unread 05-13-2013, 10:50 PM   #5
cazzy
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Quote:
Originally Posted by martyleach View Post
Great pics but would be more interesting if there were a few words around what you did. Thanks for the post!
Ok, that's the best I can do for now. Please feel free to ask me any questions!
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Unread 05-13-2013, 10:51 PM   #6
cazzy
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Quote:
Originally Posted by tb80 View Post
Dang. That is some impressive cooking. Where do you find tri-tips in SA?
Costco has them all the time. Are you a member?
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Unread 05-13-2013, 11:01 PM   #7
IamMadMan
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Great Pictures.... Thanks for sharing..
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Unread 05-14-2013, 12:42 AM   #8
71-South
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Dude. That's just mean.
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Unread 05-14-2013, 06:13 AM   #9
MisterChrister
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That's wassup!!!
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Unread 05-14-2013, 07:12 AM   #10
boiler93
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Nice looking cooks!
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Unread 05-14-2013, 07:26 AM   #11
wolfkeg
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Wow! That all looks amazing. Tri-tips are non-existent around here, so I have yet to try one. I would love to get some of those wing recipes though.
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Unread 05-14-2013, 07:33 AM   #12
TroyA65
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Brutal!! I'm still waiting on my smoker!!! Very nice cooks, great variety!
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Unread 05-14-2013, 07:34 AM   #13
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Damn. You've got the whole spectrum covered there!
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Unread 05-14-2013, 07:50 AM   #14
kaosfury
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Those all look great, but if they were all placed in front of me, the wings would be the first to disappear. They are my greatest weakness...
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Unread 05-14-2013, 07:59 AM   #15
Mrfish
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Nice range of skills! You eat all that your self?
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