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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #441
    Team LGK x-wingcamewest's Avatar




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    Try this the next time you smoke a bird.

    1/2 cup Drambuie
    1/2 cup maple syrup
    1/2 cup melted butter

    warm up a tad and inject.




    Cleaned the carcass this morning and am now rendering it down for some killer smoked turkey stock. Soups, stews, ect... will be wonderful.
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    I'm younger than my tongue, and older than my teeth.

  2. #442
    FBJ
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    There it is. It went on at exactly noon. The drip pan has three rib bones, onion, carrots, garlic, beef stock, cabernet, and a bouillon cube in it. I'll strain all the solids out of it and reduce it with some more wine and beef stock to make the au jus later.

    It's being looked after by my DigiQ, which is keeping the grid temp at 225 with no problem (dome temp gauge says 250, which is pretty standard). It's kinda strange that after only two hours and fifteen minutes that the internal probe is registering 100 degrees already. I really hope it stalls here pretty quick, because I'd really not like this thing to get done too soon. It's just shy of 8 lbs, and should take about :45/pound. I'd planned to eat around 6:30pm.

    I really don't want to have to FTC this bitch...
    Last edited by FBJ; November 29th, 2013 at 02:38 PM.
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  3. #443
    FBJ
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    Dammit. Hit 115 at 3pm. Into the cooler it goes, wrapped in three layers of foil and two clean bath towels. I put a temp probe into it before hand, and it appears to be holding at about 122 internal.

    Guess I'll sear it and serve it.

    Hope it turns out.
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


  4. #444
    FBJ
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    Reducing the drippings for au jus.


    The finished product.

    For some reason, it looks a lot redder in the images than it did in person.

    IT WAS ****ING PERFECTLY COOKED!!!
    Rinkrat, BeerMan, kingnut and 3 others like this.
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  5. #445
    FBJ
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    Took the leftovers to the butcher shop this morning and had them sliced up. Gonna be some good roast beef sammiches from that, I tell you WHUT!!
    notbob and nosoupforyou like this.
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


  6. #446
    Win it again..for Tanner! nosoupforyou's Avatar




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    looks frickin phenomenal!!! nice work!!
    Be the Match! www.bethematch.org

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  7. #447
    1st Scoring Line WingHater's Avatar




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    Didn't buy one but Traeger has a sales display at Mission Viejo Mall if anyone in that area is interested.

  8. #448
    Go, Kings, Go Rinkrat's Avatar




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    They will usually give you free stuff if you chat with them for awhile, also $100 off any Traeger. You won't regret it!

  9. #449
    FIRE BETTMAN!! BeerMan's Avatar




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    doing the Burnt Ends today. can't say that I'm disappointed.

    what surprised me the most is the boned-in pork butt (5 lbs) took just 6 hours to reach 170. smoker temp hovered around 250 throughout with a charcoal/wood reload midway through it.
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    I BELIEVE I'll have another beer!

  10. #450
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    anyone got a rub recipe fo this pork loin? anyone? hello? -says no guy ever

    I BELIEVE I'll have another beer!

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