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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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Old 02-27-2014, 09:42 PM   #1
Fwismoker
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Default Mad Dog & Merrill.... and my late night Big $ cook!

Just came back from working a booth at our local Home and Garden show. I saw that these "grilling experts" Mad Dog and Merrill were gonna be there so i had to check out their show.

Now don't get me wrong, their little show was very entertaining and they are a couple of very cool people that have a great passion for grilling...BUT..... lol

When they asked how long to cook a chicken to the audience I wanted to yell out "165"!!! I refrained. Then their answer was 1 hour I almost fell out of my chair.
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Old 02-27-2014, 09:52 PM   #2
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They did get me thinking about grilling tonight... Got home and it's about zero outside....time to fire out the grill! Just fired up the mini to throw on a 1.60 piece of meat. Now that's dedication or insanity, not sure which. LOL

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Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767

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Old 02-27-2014, 10:02 PM   #3
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Nothing wrong with grilling in the cold. I will be tomorrow.
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Old 02-27-2014, 10:04 PM   #4
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You gonna cook that pork for 1 hour?
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Old 02-27-2014, 10:08 PM   #5
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Picked up a couple of pork steaks....i cooked the 1.50 steak. I need to do these more, they are sooooo GOOD! Threw some jerk on and smoked only...no sear.



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Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
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Old 02-27-2014, 10:10 PM   #6
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Quote:
Originally Posted by c farmer View Post
Nothing wrong with grilling in the cold. I will be tomorrow.
Just weird doin it at 9 30 PM. It's my only smoking time the next few days. :(

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You gonna cook that pork for 1 hour?
I better check with the "experts" peeps.
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Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
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Old 02-27-2014, 10:11 PM   #7
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Looks great, man!
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- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
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Old 02-27-2014, 10:12 PM   #8
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I am used to cooking late. 9:30 is no problem.

That steak looks awesome by the way.
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Old 02-27-2014, 10:36 PM   #9
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Quote:
Originally Posted by c farmer View Post
I am used to cooking late. 9:30 is no problem.

That steak looks awesome by the way.
Adam it was soooo tender and tasty...words don't described. OBTW I'd grill at 3 AM if that's the only time i had. haha I guess only us Northern folk would do it in the deep freeze though.

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Looks great, man!
Thanks peeps... Just remember pork steaks only need 45 minutes. We don't need any stinking temperature readings!
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Jaime- Jumbo mini or Jimmy (YES it's better than your PBC! )
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Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
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Old 02-27-2014, 10:40 PM   #10
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Us northerners are a different breed. We would hardly ever grill if we waited on nice weather. Lol
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Old 02-27-2014, 10:41 PM   #11
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45 min @ 225F or 45 min at 350F....got it!
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***** North Texas Brethren Bash - Spring 2015 - In Planning Now ***** (link)

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
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Old 02-27-2014, 10:44 PM   #12
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Quote:
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45 min @ 225F or 45 min at 350F....got it!
Yes EXACTLY! You just need indirect heat and a water pan under your meat. I paid close attention in my cooking class tonight.
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Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy (YES it's better than your PBC! )
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
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Old 02-27-2014, 10:48 PM   #13
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Oh yummy :)
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Old 02-27-2014, 10:49 PM   #14
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What is your jerk recipe? What temp did you smoke that at ? And what internal temp.
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Old 02-27-2014, 10:55 PM   #15
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Quote:
Originally Posted by peeps View Post
45 min @ 225F or 45 min at 350F....got it!
Quote:
Originally Posted by bbqgeekess View Post
What is your jerk recipe? What temp did you smoke that at ? And what internal temp.
Recipe? - No recipe. I'm so in love with Island Spice Jerk rubs i'm not even gonna try to reinvent their wheel...it's just that good. I used their all purpose rub tonight and it's flat out...out of this world.

Temp? Oh maybe 275-300 and go to 185 IT. Melt in your mouth tender and tasty. I could live on those pork steaks cooked this way. Oh...flip part way through smoking to get good caramelization on both sides.
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Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy (YES it's better than your PBC! )
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
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