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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 04-18-2010, 09:27 PM   #1
redhawk
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Default *Spring Time Food Pron* (Steaks, Ribs, Chicken and ABT's)

Have a bunch of photos stored up so will add them all to this thread.

First thing is some Roadside Chicken and ABT's done about two weeks ago. I stuffed some jalapenos with cream cheese and wrapped with bacon and then sprinkled with Emeril's Essence.

I cooked both the chicken and ABT's over a single layer of direct coals with a lid temp of about 350 to 375. I cooked the ABT's for about 40 minutes and the chicken took about an hour. I also added some apple wood chips in a foil pouch to the charcoal.













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Unread 04-18-2010, 09:29 PM   #2
redhawk
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Here are a couple of Porterhouse's I got from my Inlaws who had just slaughtered a cow. The steaks were cut about two inches thick and I cooked them on my Lodge Logic Cast Iron grate that I place on top of the regular Weber grate. I cooked them MR with just Salt and Pepper and also wrapped up some whole onion in a foil pouch with a little Emeril's Essence for seasoning.







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Unread 04-18-2010, 09:30 PM   #3
redhawk
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Yesterday I did some babybacks on the ribolator. I dusted one rack with Plowboy's Yardbird and the other with Bone Suckin' Sauce Rub. I put apple wood chips in a foil pouch on the charcoal that I had set up for indirect with equal amounts of coals on each side in baskets. I put a water pan in between the baskets. After the Performer got to 200 degrees I choked the one touch system all the way closed, which gave me a cooking temp from 240 to 275 degrees for 5 plus hours.

I did a 2 1/2 hours out of foil, 45 minutes in foil and then let them finish out of foil basting them in a combination of Sweet Baby's Rays and Dreamland BBQ sauce for the last 20 minutes. They took a little over four hours to finish.











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Unread 04-18-2010, 09:34 PM   #4
GammaRei
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Quote:
Originally Posted by redhawk View Post
here are a couple of porterhouse's i got from my inlaws who had just slaughtered a cow. The steaks were cut about two inches thick and i cooked them on my lodge logic cast iron grate that i place on top of the regular weber grate. I cooked them mr with just salt and pepper and also wrapped up some whole onion in a foil pouch with a little emeril's essence for seasoning.







droooooooooooollll~!!!!!!

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Unread 04-18-2010, 09:35 PM   #5
bigabyte
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That is making me hungry!
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Unread 04-18-2010, 09:41 PM   #6
peppasawce
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Oh chit that's nice right there
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