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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 09-23-2008, 10:22 PM   #16
MayDay
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Thanks Jestridge. It was all delicious!

I like pron too Kosmo. That's why I'm posting. Not sure whether I prefer to PRON or be PRON'ed; the former I think.
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Unread 09-23-2008, 10:29 PM   #17
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Quote:
Originally Posted by trp1fox View Post
Oh my gosh!

LOL! Aw shucks Larry!
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Last edited by MayDay; 09-23-2008 at 11:04 PM..
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Unread 09-23-2008, 10:39 PM   #18
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Quote:
Originally Posted by Mad Max View Post
The lamb looks perfect, and the mandarin peel tip is very helpful. That meal looks awesome. Nice job!
Thanks much Mad Max. The mandarin peel trick came about because I've done a couple of Cobb cooks (whole duck or chicken on the rack) where the burnt bottom was throwaway. But that was before I started choking down the air vents with bolts and before I got digital thermometers so I could know what the heck was going on.

However, the dome thermo crapped out on me this time and I didn't know whether to trust the meat thermo either. That's why I pulled at 165F. Next time, I'd like more pink in the meat. Still very good though. The dried fig and feta cheese stuffing was outstanding. Yummmm!!!
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Unread 09-23-2008, 11:05 PM   #19
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Quote:
Originally Posted by txschutte View Post
Holy Carp!! Look out RTD!!!
LOL! I need lotsa help going up against RTD. Right now, he's got an Ike handicap, but he's still making us drool and showing us how it's done - with style!
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Unread 09-24-2008, 08:45 AM   #20
Mark
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Quote:
Originally Posted by MayDay View Post

What was your thinking about using wood?
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Charcoal briquettes are a manufactured product that may contain things I would (personally) rather not come in direct contact with my food and besides, you have to purchase the stuff whereas wood is just wood I manage to get more than I need for free.
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Unread 09-24-2008, 12:21 PM   #21
Divemaster
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All I can say is that's on my short list!!! Damn that looks great!!!!

Quote:
Originally Posted by txschutte View Post
Holy Carp!! Look out RTD!!!
Quote:
Originally Posted by MayDay View Post
LOL! I need lotsa help going up against RTD. Right now, he's got an Ike handicap, but he's still making us drool and showing us how it's done - with style!
I don't think you give yourself enough credit! Rick, Heads Up!!!!!
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Unread 09-24-2008, 02:06 PM   #22
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Quote:
Originally Posted by Mark View Post
Charcoal briquettes are a manufactured product that may contain things I would (personally) rather not come in direct contact with my food and besides, you have to purchase the stuff whereas wood is just wood I manage to get more than I need for free.
Cobb recommends using briquettes. Probably because of the consistent size with briquettes and probably because the heat would be more even. But I do notice a LOT of ash using briquettes.

Not much room for fuel as the charcoal basket is only 7" round, with 5-6" vertical height between the bottom of the basket and the grill. Don't think wood would work very well and cleanup would be a lot messier.

I'll play with using hardwood lump charcoal and see how that works out.
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Unread 09-24-2008, 02:14 PM   #23
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Wow! Excellent!!
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Unread 09-24-2008, 02:16 PM   #24
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Quote:
Originally Posted by Divemaster View Post
All I can say is that's on my short list!!! Damn that looks great!!!!

I don't think you give yourself enough credit! Rick, Heads Up!!!!!
He he.... Glad you like! Learning as I go. Nice to know my pron's getting up there with some of the heavy weights!
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caps, cheese, Cobb, feta, figs, lamb, mushroom, stuffed, Vancouver

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