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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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07-24-2013, 03:58 PM | #1 |
Full Fledged Farker
Join Date: 06-24-12
Location: Italy
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Everything Indirect
Salmon, tomatoes, peppers:
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GIANNI. OTS 22.5"+Slower+Pizza.mod, WGA+WSA+WKA.mod, Compact47+Smoker.mod+Pizza.mod |
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07-24-2013, 06:39 PM | #4 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Pretty hungry now!! Looks good.
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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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07-24-2013, 06:53 PM | #5 |
Got Wood.
Join Date: 04-18-10
Location: Los Angeles, California
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Is that parchment paper under the salmon?
What a great idea. I never thought of using it that way. Did you put any butter or oil on the paper under the fish? |
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07-24-2013, 08:07 PM | #6 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks delicious!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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07-25-2013, 12:27 AM | #9 |
Full Fledged Farker
Join Date: 06-24-12
Location: Italy
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Thank you all!
Yes, it is parchment paper, and no, I don't put butter or oil over it, don't need it. Ciao, Gianni
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GIANNI. OTS 22.5"+Slower+Pizza.mod, WGA+WSA+WKA.mod, Compact47+Smoker.mod+Pizza.mod |
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07-25-2013, 01:41 PM | #11 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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Looks really good.
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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07-25-2013, 02:20 PM | #13 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Looks great. Simple, elegant flavors!
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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07-25-2013, 02:24 PM | #14 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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BTW, where do you find salmon like that in Italy?
I don't think it is native to the area anywhere and it looks REALLY fresh.
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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07-25-2013, 03:10 PM | #15 |
Knows what a fatty is.
Join Date: 07-24-13
Location: Cooperstown, NY
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YES!!! proper way to ignite charcoal, proper all natural charcoal (not briquette!)
and NICE fire! good grill proportions! only thing, is i don;t like sammon
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Ask me about my Solar Cooker! |
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