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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 03-20-2017, 12:22 PM   #1
DerHusker
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Smile Getting to know You (Jr.)

I’ve been in a non-grilling funk but I now have a new Grillfriend who is slowly helping me get my grilling groove back on. To that end I’ve recently taken Jr. out for a couple of get to know you spins. Last week I just did a burn so I could judge the temperature swings / vent settings and season the grill grate. A few pics:



Added only a few handfuls of lump. (I burned this until it was gone)

I wiped down my grill grate with a light coating of grapeseed oil and lit Jr. up.

Took him slowly up to 425 noting vent settings as I went and around 350 I sprayed on some more grapeseed oil. Here’s the grill grate with a decent seasoning on it now.

Yesterday I did my first cook on him. Lit up a little larger load of lump this time.

Once he was up to 275 I added some Kirkland all beef hotdogs.

While they were cooking I got out the other ingredients. Among them was this Organic Saurerkraut I had sampled at Costco. (Good stuff)

Hotdogs are done so I toasted the buns and brought everything in.

Plated up a couple of Chicago dogs along with one with the saurerkraut and a Stone IPA.

This was excellent!
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Old 03-20-2017, 12:38 PM   #2
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Digging the full Chitown treatment with sport peppers, dill pickle, neon green relish and tomatoes! Nice work jr!
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Old 03-20-2017, 06:44 PM   #3
DerHusker
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Quote:
Originally Posted by Stlsportster View Post
Digging the full Chitown treatment with sport peppers, dill pickle, neon green relish and tomatoes! Nice work jr!
Thank you. I believe I duplicated everything but the celery salt.
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Old 03-20-2017, 06:48 PM   #4
Stlsportster
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And the poppy seed buns.
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Old 03-20-2017, 07:08 PM   #5
ronbrad62
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You must be proud of little Jr. I'm doing brats on the gasser tonight myself, and I now have, er, wiener envy.
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Old 03-20-2017, 08:34 PM   #6
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My kind of love story!!!
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Old 03-20-2017, 08:40 PM   #7
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Bro. Dude. Whoa. YEAH!!
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Old 03-20-2017, 08:49 PM   #8
mchar69
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Quote:
This was excellent!
Looks like understated deliciousness..
Ha ha it looks awesome!
Lived in Chi town in the 80's,
I only realized the awesomeness after I left....
I do love 'em..
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Old 03-20-2017, 10:38 PM   #9
LYU370
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Nice looking char dogs! Only thing missing is the cuts on the end. Make 2 slices in the shape of an Plus Sign on each end about a 1/4 deep, most dog joints in Chicago do this. Because when you grill them up, this happens.





Also, a lot of joints will now put kraut on the dogs as well. That's how I usually order mine.

Everything no relish. Kraut & peppers? Yes, please.
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Old 03-21-2017, 09:38 PM   #10
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That is a neat little trick, Andy. I like it.
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Old 04-04-2017, 07:37 PM   #11
DerHusker
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Jr. was getting cold at night out on the patio so I bought him a new coat.

Now he's a happy camper.
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Old 04-04-2017, 08:44 PM   #12
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Looks like Jr. has a good home and you've got a real nice rig! Great looking dogs.
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Old 04-04-2017, 08:53 PM   #13
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JR looks very happy and rewarded you with a great cook on dogs!!!!
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