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  #81  
Old March 26th, 2014, 08:01 PM
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Slow cooked a chicken tonight for some pulled chicken bbq.

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  #82  
Old March 26th, 2014, 08:19 PM
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My neighbor gave us some Elk Sirloin steaks--they just went on the grill. Drinking a Modus Hoperandi IPA from Ska to go with it :-0
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  #83  
Old March 26th, 2014, 09:23 PM
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A generous friend gave us a selection of elk, smoked marlin, Alaskan Salomon and something else that my paleo compliant wife is working through this week. All delicious!
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Soapy water / KY jelly, etc. is is basically a must. Yes, good idea to remove trim panels - only takes 5 more minutes to do so.
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  #84  
Old March 27th, 2014, 07:24 AM
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Quote:
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A generous friend gave us a selection of elk, smoked marlin, Alaskan Salomon and something else that my paleo compliant wife is working through this week. All delicious!
Very nice
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  #85  
Old March 27th, 2014, 09:29 PM
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Quote:
Originally Posted by leastonce View Post
A generous friend gave us a selection of elk, smoked marlin, Alaskan Salomon and something else that my paleo compliant wife is working through this week. All delicious!
You have good friends!
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  #86  
Old March 27th, 2014, 09:41 PM
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Quote:
Originally Posted by Jymmiejamz View Post
You have good friends!
Just polished off some halibut .... We'll I think that's what it was. Very tasty.
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Soapy water / KY jelly, etc. is is basically a must. Yes, good idea to remove trim panels - only takes 5 more minutes to do so.
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  #87  
Old April 16th, 2014, 08:44 PM
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Made chicken wings for the first time on the Primo. I used a combination of wing sauce, barbecue sauce, and sriracha, which I brushed on every time I turned them.





And some doughnies for dessert.

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  #88  
Old April 16th, 2014, 08:54 PM
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Kabob the other night with the kiddos in WVa...not elegant but it always tastes good coming off the fire.
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I usually prefer lamb but quick packing necessitated steak and chicken...all was complemented with stuff from the local Med bakery.
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  #89  
Old April 16th, 2014, 08:57 PM
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I like the way you think!.. dang now I want wings and doughnuts lol
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  #90  
Old April 16th, 2014, 10:07 PM
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Looks good Jimmie! What temp and how long did you cook them? Damn that looks good Ray!
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  #91  
Old April 17th, 2014, 08:11 AM
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Quote:
Originally Posted by Daddymow View Post
Looks good Jimmie! What temp and how long did you cook them? Damn that looks good Ray!
I did indirect @ 325* for probably 30 min or so. I basted them every time I flipped them.
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  #92  
Old April 22nd, 2014, 09:49 AM
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Charcoaled a premium Ribeye from Wegman's on Saturday along with some fresh caught shrimp with a little Cajun seasoning.


No room for vegetables.


No wonder Im fat.
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  #93  
Old April 22nd, 2014, 11:14 AM
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No wonder Im fat.

You're just big-boned



.
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Just a few miles from 4x4 access!
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  #94  
Old April 22nd, 2014, 12:22 PM
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Speaking of steak, Saturday night up in Boone. A big fat filet mignon over open fire with sauteed onions, mushrooms and Peppers along with fresh corn on the cobb and a salad. Add cold beer and watch the sunset.
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  #95  
Old April 22nd, 2014, 12:23 PM
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Last night
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  #96  
Old April 22nd, 2014, 12:38 PM
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Last night


I wish I ate like that on Mondays.
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  #97  
Old April 22nd, 2014, 12:38 PM
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Quote:
Originally Posted by Jymmiejamz View Post
I did indirect @ 325* for probably 30 min or so. I basted them every time I flipped them.
Maybe next time try low and slow, 250-275 degrees (a little higher temperature ensures more crispy skin) and cook for about 1.5 hours I do just a dry rub and sauce on the side or sometimes baste at the very end. I like them both ways.
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  #98  
Old April 22nd, 2014, 01:26 PM
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Quote:
Originally Posted by Daddymow View Post
Speaking of steak, Saturday night up in Boone. A big fat filet mignon over open fire with sauteed onions, mushrooms and Peppers along with fresh corn on the cobb and a salad. Add cold beer and watch the sunset.
That is where it's at right there my friend!
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  #99  
Old April 22nd, 2014, 05:37 PM
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Quote:
Originally Posted by Daddymow View Post
Maybe next time try low and slow, 250-275 degrees (a little higher temperature ensures more crispy skin) and cook for about 1.5 hours I do just a dry rub and sauce on the side or sometimes baste at the very end. I like them both ways.
I'll definitely give that a try! Even though we usually don't eat until 9 or so, I don't like doing low a slow cooks on week nights.
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  #100  
Old April 22nd, 2014, 05:51 PM
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A couple racks of lamb from a local farmer in the brick pizza oven. First time grilling in there, but it came out great.
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