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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 04-15-2014, 09:20 PM   #1
ntmeyer
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Join Date: 02-17-14
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Default Tried a few new things this weekend

fired up the Jambo to try some new recipes. First up was Alton Brown's chipotle party meatloaf. Easy as pie to prep and made for some great eating. Filled one 8x8 pan nearly full and used the remainder for some meatballs. Oak added a nice flavor and a meatloaf smoke ring

Next up was a recipe for chicken thighs from "How to BBQ Right". Once again, flavor was good, but would likely go with thicker sauce on round two and baste from the start to enhance the color a bit.

Finally, cross cut beef ribs were on sale, so I couldnt say no... ran them at 225-250 for about 5 hours. Flavor was good, but haven't cracked the code on texture yet. Seemed a bit tough for my liking and would likely foil or cook longer next go round. I really like that fall off the bone style of rib and haven't had one yet at home...

Also had my first run on the new thermowerks dual probe temp monitor. Very happy with it's performance and was able to shut the doors on Jambo without issue.
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Unread 04-15-2014, 10:05 PM   #2
SmittyJonz
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Where's the Pics?
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N Tx Spring Bash

Last edited by SmittyJonz; 04-15-2014 at 10:41 PM..
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Unread 04-15-2014, 10:29 PM   #3
Offthehook
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I wanna see the Jambo!
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken
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Unread 04-18-2014, 12:36 PM   #4
ntmeyer
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Default Pics finally working for me - here ya go

Here are the pics. Found out I could only upload one at a time for some reason.
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File Type: jpg 20140413_155709.jpg (76.9 KB, 53 views)
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Unread 04-18-2014, 01:28 PM   #5
Nvoges
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Looks good. If you want fall off the bone ribs your not cooking them long enough.
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