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  #101  
Old April 22nd, 2014, 09:33 PM
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Quote:
Originally Posted by Maximal View Post


A couple racks of lamb from a local farmer in the brick pizza oven. First time grilling in there, but it came out great.
I think you win. I would have no problem with being a vegetarian if it wasn't for lamb.
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  #102  
Old April 22nd, 2014, 09:42 PM
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Originally Posted by Erik@Lucky8 View Post
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.
That is exactly how I like my steak. Char on the outside pink in the middle.

------ Follow up post added April 22nd, 2014 08:44 PM ------

Quote:
Originally Posted by Nomar View Post
You're just big-boned



.

Not fat ... 'fluffy'

------ Follow up post added April 22nd, 2014 08:46 PM ------

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.
Ok.. you're the winner for location.. very nice
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  #103  
Old May 12th, 2014, 08:01 AM
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Didnt get any pictures as I was busy getting ready for the party....but smoked 12 racks of ribs, 2 boston butts, and a bunch of chicken for Rays send off. Turned out quite well if I do say so myself. Pellet smoker ran for 2 days straight with out a hick up. Like they say...."set it and forget it."
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  #104  
Old May 18th, 2014, 08:24 PM
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Today my friend and I woke up at seven to fire up the barbecue so we could try a pork shoulder for the first time. Definitely happy with the results.









For my birthday my buddy bought two giant 12" doughnuts. One is espresso iced and the other is strawberry iced with Oreo crumbles on top.



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  #105  
Old May 18th, 2014, 08:56 PM
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Pellet smoker ran for 2 days straight with out a hick up. Like they say...."set it and forget it."
Once you go pellet you never go back.
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  #106  
Old May 18th, 2014, 09:12 PM
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Oh hell yea Jimmy!!! Hell MFn Yea!
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  #107  
Old May 19th, 2014, 09:25 AM
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This is why I'm fat
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  #108  
Old June 1st, 2014, 09:14 PM
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Tonight we made pizzas on the Primo. The first two were a little too done on the bottom, and I think next time I will use the reflector plates under the pizza stone. Cooked them at around 600*. Homemade tomato sauce and tomato vodka sauce with some dough from my parent's pizza place. Toppings included italian sausage, prosciutto, pancetta, red bell pepper, fresh mozzarella, and shaved parmesan. Quote of the evening "I like my parmesan like I like my women."



I added a little corn meal to my wine for texture.



The dog wanted to help.








We had an extra piece of dough left over, so we put it to good use.



Our
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  #109  
Old June 1st, 2014, 09:47 PM
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nice- I have a BGE Im going to have to try pizza on


.
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  #110  
Old July 5th, 2014, 03:29 PM
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Ribs for the fourth of July. I made my own BBQ sauce using this Jamie Oliver recipe. I added a lot of Sriracha...



The ribs turned out great. So good I forgot to take a pictures until I was half way done.





What did everyone else barbecue?
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  #111  
Old July 5th, 2014, 03:49 PM
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Quote:
Originally Posted by Jymmiejamz View Post
Tonight we made pizzas on the Primo. The first two were a little too done on the bottom, and I think next time I will use the reflector plates under the pizza stone
Loose the pizza stone and preset the dough directly on the grill - usually I run the temp up to 700, mop the grille with oil, dough on, flame down as low as possible, and lid on. Pull the dough after a minute and a half, flip it, top it, and back in for 3-5 mins to finish it up.
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  #112  
Old July 5th, 2014, 04:52 PM
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Not grilling but crab cakes sweet corn and fried tomatoes is hard to beat.
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  #113  
Old July 5th, 2014, 05:11 PM
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Got some steak tips soaking in marinate. Secret formula.....
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  #114  
Old July 5th, 2014, 05:39 PM
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Smoked ribs and bacon wrapped chicken along with some fresh sweet corn yesterday.....just getting ready to throw a pizza on the grill.
Life is good.....
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  #115  
Old July 5th, 2014, 07:04 PM
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Steak tips with beer based marinade and spices. Secret formula.
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  #116  
Old July 5th, 2014, 09:36 PM
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Quote:
Originally Posted by Jymmiejamz View Post
Ribs for the fourth of July. I made my own BBQ sauce using this Jamie Oliver recipe. I added a lot of Sriracha...



The ribs turned out great. So good I forgot to take a pictures until I was half way done.





What did everyone else barbecue?
I've wasted more bottles of sriracha in a pinch filling up hard to reach oil fillers. It's really the do all hot sauce.
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  #117  
Old July 5th, 2014, 10:07 PM
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Did a whole chicken tonight simple brine with salt whiskey garlic and bay leaf. Basted it with butter and cooked it low and slow over hickory.
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  #118  
Old July 5th, 2014, 11:28 PM
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Quote:
Originally Posted by Mybluett View Post
Loose the pizza stone and preset the dough directly on the grill - usually I run the temp up to 700, mop the grille with oil, dough on, flame down as low as possible, and lid on. Pull the dough after a minute and a half, flip it, top it, and back in for 3-5 mins to finish it up.
Do you do this with direct or indirect heat?
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  #119  
Old July 5th, 2014, 11:42 PM
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Quote:
Originally Posted by Jymmiejamz View Post
Do you do this with direct or indirect heat?
Done it with both - gas grill is quicker to adjust - use foil over coals as a "heat blanket" if you are using charcoal. The trick to pizza is getting the air around it really really hot and flash cooking it - high temp even heat will cause the dough to "crust" quickly so a quick flip and then toppings keep the pizza from getting soggy in the middle. You can tent with foil on a warmed stone off the grill if you go heavy on the toppings. I usually par-cook toppings as well.

You can cheat on the dough and practice with the pre-made stuff from Trader Joe's (makes for a really quick meal and when we lived in Arizona it was an awesome way to make dinner for a bunch of people without heating up the kitchen) or on a camp trip.
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  #120  
Old July 6th, 2014, 12:33 AM
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Quote:
Originally Posted by Mybluett View Post
You can cheat on the dough and practice with the pre-made stuff from Trader Joe's (makes for a really quick meal and when we lived in Arizona it was an awesome way to make dinner for a bunch of people without heating up the kitchen) or on a camp trip.
Not necessary for me, my parents own a pizza restaurant, so dough is free!
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