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  #21  
Old June 16th, 2011, 08:24 AM
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You'll think me blasphemous, but my Weber is gas. In true bring-it-back-from-the-dead form it was a curb find that someone thought had no more to offer the world. A cleaning, new flavorizer bars, new grill new ignitor and Bam, back in bidniss. That was two years ago and it is as good as ever. Maybe even better.
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  #22  
Old July 3rd, 2011, 01:01 PM
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Just threw a couple of chickens on the smoker for dinner later.
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  #23  
Old July 4th, 2011, 07:46 PM
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I have been using nothing but curb-find gas grills since 99 or so. The current one I have had since 2002 and it was probably ten years old then. It is on its 3rd burner and that one has needed replacing for almost a year. It just finished cranking out 2lbs of Carne Asada. MMmmmm...


Quote:
Originally Posted by o2batsea View Post
You'll think me blasphemous, but my Weber is gas. In true bring-it-back-from-the-dead form it was a curb find that someone thought had no more to offer the world. A cleaning, new flavorizer bars, new grill new ignitor and Bam, back in bidniss. That was two years ago and it is as good as ever. Maybe even better.
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  #24  
Old July 5th, 2011, 08:01 AM
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Bison burgers for the fourth. What could be more American?
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  #25  
Old July 5th, 2011, 09:38 AM
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Did two whole chickens in the Big Green Egg last night. 12 hr brine made for some juicy bird!
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  #26  
Old July 5th, 2011, 11:07 PM
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I did some peter lugers marinated skirt steak, superb
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  #27  
Old July 5th, 2011, 11:13 PM
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Quote:
Originally Posted by newfD90 View Post
Pizza! Grilled pizza is the best. Weber only here.
couldn't agree more.

Great way to use leftover meatballs, chicken (+ Frank's) or nearly any meat. Fresh Mozz only.
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  #28  
Old July 6th, 2011, 05:14 PM
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Quote:
Originally Posted by hillstrubl View Post
couldn't agree more.

Great way to use leftover meatballs, chicken (+ Frank's) or nearly any meat. Fresh Mozz only.
Yep, that's got the look. Fresh Mozz and homemade dough (Wife is mostly Italian)! Glad to see you're putting them straight on the grill instead of on a stone. That's the only way to do it!
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  #29  
Old July 6th, 2011, 11:12 PM
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Quote:
Originally Posted by newfD90 View Post
Yep, that's got the look. Fresh Mozz and homemade dough (Wife is mostly Italian)! Glad to see you're putting them straight on the grill instead of on a stone. That's the only way to do it!
nice, my 100% Irish wife somehow makes some good dough too (and boils a mean potato).

Hell yeah, as long as you lube it up with enough olive oil and keep the heat low (directly over it) as you know, there is no other way. The $15 pizza peel was a good investment, a vice grips attached to a cookie sheet was getting old (and I had no hair left on my arm).
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  #30  
Old July 6th, 2011, 11:17 PM
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Quote:
Originally Posted by hillstrubl
Hell yeah, as long as you lube it up with enough olive oil and keep the heat low
That's the ticket. Just make sure and sauté a crap load o'garlic in the olive oil before painting up the dough.
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  #31  
Old July 7th, 2011, 08:30 PM
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Don Peppino pizza sauce
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  #32  
Old August 7th, 2011, 04:23 PM
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Marinated jerky strips overnight. London Broil in pepper, salt, worcestershire, soy sauce, teriyaki and tabasco. Salmon in salt water, brown sugar, soy sauce.

Hung in smoker on bamboo skewers and turned up to 150 degrees, add hickory chips when up to temperature. Adjust valves on rover. Add more chips. Get skirt steak and corn for dinner. Change transmission fluid. Add more wood chips. In all it should probably be about 6-8 hours at 150 degrees. I'm trying not to get too much smoke since slices are pretty thin it could be overwhelming, but enough to taste.

Tip: freeze meat for a couple hours till just firm in order to cleanly slice steak into 1/4" strips and fish into 1/2" strips.
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  #33  
Old August 8th, 2011, 09:15 AM
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A couple of nights ago we made some Asian Spare Ribs for the website.


The recipe will be posted in September.
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  #34  
Old August 8th, 2011, 07:13 PM
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Not very exciting, but did salmon and red peppers on the Weber tonight.
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  #35  
Old August 17th, 2011, 07:05 PM
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bison burgers, yellow beets
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  #36  
Old August 27th, 2011, 06:06 PM
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Roasting up some Hatch Chiles!
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  #37  
Old August 27th, 2011, 07:42 PM
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Quote:
Originally Posted by Foodie
Roasting up some Hatch Chiles!
Beauty! Although I've been off Hatches in the past few years. Pueblos for me. Lean and mean!
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  #38  
Old September 22nd, 2011, 11:06 AM
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Easy Asian Spare Ribs

Easy Asian Spare Ribs



Ingredients
5 lbs pork spareribs, cut into pieces containing two to three ribs (babyback or St. Louis cuts will also suffice)
4 cloves garlic, crushed
3 inch long pieces of ginger, peeled and sliced
1 Tablespoon kosher salt
1 cup sugar
1 cup soy sauce
1 cup ketchup
1/3 cup oyster sauce



You can find the entire recipe on our website www.TheOverlandGourmet.com or by clicking here.
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  #39  
Old September 22nd, 2011, 11:27 AM
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Man this thread is killing me.
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  #40  
Old October 18th, 2011, 06:11 PM
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Asparagus spears and chicken tenders
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