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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 07-15-2013, 04:49 PM   #1
On the road to being a farker
Join Date: 06-04-12
Location: Wheaton, IL
Default BBQ Premonitions (pron)

Gentlemen of Smoke -

I was at work on Friday, you know, the daily grind, minding my own business (well, minding others' business, I'm in sales) and I had a BBQ Premonition.

\\I define this phenomenon of that moment when you are doing something other than cooking and you almost fall into a "day-dream vignette" of a dish and/or experience in which you would like to take part.\\

Instead of writing this idea down, I simply committed it to memory for fear it that writing too early would somehow lessen the adventure.

I started with selecting a very nice, small top sirloin roast. I rubbed it down with a mix of mustard and worcestershire and applied Bovine Bold in a generous manner. I food saved the bejeezus out of it and let it marinate overnight in the ole fridge.

Saturday proved itself to be a day of working on my screened in porch that I built with my father-in-law last fall. The day consisted of wiring and setting up the new sound system.

I put the roast in the BGE XL with a little oak at about 10am. Left'er on until it hit about 130 dead center (fastest orange Thermapen, obviously, wouldn't have wanted to wait 3.4 seconds for a slower red one) and pulled it to rest.

WHILE it was resting, I saute'd some chopped sweet onions and green peppers with butter, fresh garlic, a little more rub and worcestershire until carmelization(not a real word) took place.

I then shaved down the sirloin in very thin pieces and proceeded to stuff a whole grain pita pocket with the meat, onion and pepper combo and finely shredded Beecher's cheese which I took home from my recent trip to Seattle (HIGHLY recommended cheese). I threw this mixture back on the cooling BGE (still at 300) while I wHipped (H exaggerated) up a sauce with the leftover beef juice, a little mayo and a little more worcestershire. Pulled the pita pocket of angelic delight after 10 minutes and drizzled the just warmed sauce.

Please do this. It will make your life better.
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BGE XL; Rec Tec Mini; Masterbuilt Electric; Weber Genesis E-330; iGrill; MEGA Fast Orange Thermapen
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Old 07-15-2013, 05:08 PM   #2
Knows what a fatty is.
Join Date: 05-01-13
Location: Ringgold, GA

Lordy that looks woundermous!
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Old 07-15-2013, 05:13 PM   #3
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

Too late, your post already has made my life better.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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Old 07-15-2013, 05:15 PM   #4
is one Smokin' Farker
Join Date: 08-01-09
Location: Transplanted in Ellijay, Ga.

I've been in that state of mind myself, (often). Deja' Vu. I would hit that sammie if I could. I garrr-on-tee!
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Old 07-15-2013, 05:20 PM   #5
is One Chatty Farker

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Join Date: 10-11-12
Location: Jonesboro. AR

150 Gallon Build (In Progress)

250 Gallon Offset Build (2012)

600 Gallon Offset Build (2016)
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Old 07-15-2013, 05:59 PM   #6
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina

I'm........In........That........Daze......Now!!!! !
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
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Old 07-15-2013, 06:07 PM   #7
somebody shut me the fark up.

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Join Date: 07-30-11
Location: Pemberton, New Jersey

Wow.... What a sandwich.

Great Job, thanks for sharing.
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BGE XL, Sirloin

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