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  #141  
Old August 26th, 2014, 11:14 PM
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Today .... smokin' a pot roast. 5 hours at 250F, use your favorite rub (both sides), wet hickory chips in the smoker pan.

Pot roast turns out really well, doesn't dry out because of the fat content, and being a cross cut piece of meat, absorbs the rub & smoke flavor real well. If your concerned about it getting dry, put a pie pan of water in the area of the meat or spray meat with PAM to help hold in moisture.
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  #142  
Old August 28th, 2014, 11:11 AM
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I love the flavor of mequite wood grilled steak so I attempted this last night.

Weber Genesis left and middle burners off, right burner on high med/high with smoker box half full of chips. Smoked a 1 1/2" ribeye for about 20 minutes, then took off the grill, heated on high to 600 degree, then grilled each side for 2 minutes, let it rest.

Steak was perfectly medium rare and one of the best I've ever grilled.
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  #143  
Old August 28th, 2014, 11:17 AM
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Quote:
Originally Posted by flananuts View Post
I love the flavor of mequite wood grilled steak so I attempted this last night.

Weber Genesis left and middle burners off, right burner on high med/high with smoker box half full of chips. Smoked a 1 1/2" ribeye for about 20 minutes, then took off the grill, heated on high to 600 degree, then grilled each side for 2 minutes, let it rest.

Steak was perfectly medium rare and one of the best I've ever grilled.
I did a reverse sear recently using a similar technique, and it turned out great! I highly recommend this method.
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  #144  
Old September 13th, 2014, 11:52 AM
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Smoking chicken and ribs..... 5 hours to go. Wish my neighbor left the windows open. The wind is perfect.

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  #145  
Old September 13th, 2014, 12:02 PM
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Drunk chicken (Canadian Club Chicken): Boneless skinless breasts marinated in CC whiskey, red wine, lemon pepper, garlic salt, and BBQ sauce. Delicious and impossible to dry-out on the grill.
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  #146  
Old September 26th, 2014, 05:28 PM
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French onion soup.



Boiled in white wine, covered with crunchy toasted bread and bakened with cheese.
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  #147  
Old September 27th, 2014, 01:20 PM
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I will do my very best, Jeff!
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  #148  
Old October 12th, 2014, 08:02 PM
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Dusted off the cast iron tonight for some yellow fin snapper for Key West.
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  #149  
Old October 12th, 2014, 08:49 PM
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Extra points for presentation.

Quote:
Originally Posted by Brewie212 View Post
Dusted off the cast iron tonight for some yellow fin snapper for Key West.
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  #150  
Old October 12th, 2014, 09:32 PM
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Beer can chicken...Guinness chickens
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  #151  
Old October 19th, 2014, 02:57 PM
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Does anyone would like to have some New Zealand lamb covered by basilicum at french fries cooked in the pan:

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  #152  
Old October 24th, 2014, 09:01 AM
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Quote:
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Does anyone would like to have some New Zealand lamb covered by basilicum at french fries cooked in the pan:

Very Nice
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  #153  
Old October 24th, 2014, 09:04 AM
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Elk Chateaubriand hollandaise with Gratin Savoyard (scalloped potatoes with meat stock and cheese). Both Julia Child recipes from her books. You basically take a Backstrap about 7 inches long and stand it up on end (smaller diameter portion facing up). Wrap it with a towel and hammer it down to two inches. Pan sear it and then bake it until you are satisfied with the temp. This was one of the best Elk Dinners I have ever had.
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  #154  
Old October 24th, 2014, 12:35 PM
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Looks yummi good!

Now I'm hungry.
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  #155  
Old October 24th, 2014, 12:37 PM
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Quote:
Originally Posted by Arlo View Post
Looks yummi good!

Now I'm hungry.

Have you ever had elk? I would assume it taste similar to Red Deer.
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  #156  
Old October 24th, 2014, 02:09 PM
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That's sounds amazing! It sounded even better as I read that in my Julia Child voice! ;-)

[QUOTE="tjfslaughter;576516"]Elk Chateaubriand hollandaise with Gratin Savoyard (scalloped potatoes with meat stock and cheese). Both Julia Child recipes from her books.
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  #157  
Old October 24th, 2014, 02:23 PM
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Quote:
Originally Posted by tjfslaughter View Post
Have you ever had elk? I would assume it taste similar to Red Deer.
To be honest, I never have had elk.
Btw, I have no idea how an elk would look like.
Animals we named elk you call them moose are living a little bit more north of Bremen. About 1000km.
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  #158  
Old October 24th, 2014, 02:32 PM
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Quote:
Originally Posted by tjfslaughter View Post
Elk Chateaubriand hollandaise with Gratin Savoyard (scalloped potatoes with meat stock and cheese). Both Julia Child recipes from her books. You basically take a Backstrap about 7 inches long and stand it up on end (smaller diameter portion facing up). Wrap it with a towel and hammer it down to two inches. Pan sear it and then bake it until you are satisfied with the temp. This was one of the best Elk Dinners I have ever had.
Thom, I want to be crystal clear. If you feed me this every day, and throw me some scotch with it, I will be your mother F'n 3D Briggs.
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  #159  
Old October 24th, 2014, 04:26 PM
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Or like this.
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  #160  
Old October 24th, 2014, 04:27 PM
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Jeff, I know about deers and have eaten them.
My trouble is about the word elk. I'm pretty sure our elks are called moose in the US.

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