What's cookin' boys?

Magicman

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Great Northern Beans & Ham over Rice with Yellow Cornbread. MMmmm
IMG_6821.JPG

Lotsa poots on dat plate. ;)
 
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RCW

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I’ve been absent from the thread a while.

This smells awesome uncooked with fresh garlic , thyme and rosemary.

Just a 6+ # chicken and veggies.

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Will roast at a “convection roast” setting at 400 for a while then reduce to 325 until everyone in the pool is happy.
 
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Moose7060

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A couple of Black Angus New York steaks cooked under the stars and almost full moon. Greek salad, air fry taters and some cream corn.
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pergola.jpg
steaks.jpg
 
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The Evil Twin

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It's not cooking.... yet. Burning in a new smoker for Thanksgiving. Been doing the pellet thing, but I'm gonna get back to my roots. 8th inch plate barrel. Got a stack of oak and mesquite to mix for the night. Hoping to have a couple burns before Thanksgiving eve.
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Moose7060

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It's not cooking.... yet. Burning in a new smoker for Thanksgiving. Been doing the pellet thing, but I'm gonna get back to my roots. 8th inch plate barrel. Got a stack of oak and mesquite to mix for the night. Hoping to have a couple burns before Thanksgiving eve.
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Nice grill!
 
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Sidekick

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It's not cooking.... yet. Burning in a new smoker for Thanksgiving. Been doing the pellet thing, but I'm gonna get back to my roots. 8th inch plate barrel. Got a stack of oak and mesquite to mix for the night. Hoping to have a couple burns before Thanksgiving eve.
View attachment 142021
Nice grill. I dumped my Traeger because everything smoked came out with a sooty taste. I think pellet smoke contains the binder used in making the pellets vaporized and absorbed into meat.
 

The Evil Twin

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Nice grill. I dumped my Traeger because everything smoked came out with a sooty taste. I think pellet smoke contains the binder used in making the pellets vaporized and absorbed into meat.
There is a difference in what binder is used IMO. The best I have found to date are Rural King branded and Pit Boss. They both feed well and don't leave an acrid taste. Traeger branded pellets may or may not. I can't bring myself to buy them at 2x the price.
Wood fired smokers like the one I bought are tricky. Too much flame in the firebox can give a "burnt" taste. Personally, I prefer the wood fired. They are just a lot of work. This year, we have a 14 lb Brisket to do. I think I'm going to cheat. It will get the wood fired smoker for 5-6 hours. I'll wrap it in butcher paper once the internal temp gets to the 130 mark. After that I will transfer it to the pellet until it is done. I have to be functional for Thanksgiving. I simply can't stay up overnight to tend a fire. 😄
 
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Russell King

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Doesn't look like Beeville.....you don't have that much water.... ;)
Don’t forget global warming is raising the sea level.

Didn’t Al Gore teach you anything?:rolleyes:
 
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johnjk

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Tried something different today. Smoked stuffed mushrooms. My homemade bacon is in in them. Just pulled and resting. Spatchcock chicken up next. IMG_3586.jpeg IMG_3585.jpeg IMG_3587.jpeg
 
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RCW

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Little Beef Stir Fry.

Brown basmati rice is almost done.

IMG_7300.jpeg
 
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Sidekick

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Pasta Primavera with end of garden veggies and a couple pan seared scallops.
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Siesta Sundance

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That looks great.

You fishin' on your Friday?

Doesn't look like Beeville.....you don't have that much water.... ;)
I'm about an hour north of the coast. But we were actually in Galveston and College Station for the wknd.
 
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drygulch

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Lamb lollipops and green tomatoes.

"Lamb lollis" is one of my wife's favorite requests. I smoke a bunch of racks and freeze, then pull them out on demand and sear/season them up on the grill.

lambLollipops.jpeg
 
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