Smoking and Grilling! - Page 19
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Old 09-23-2013, 01:37 AM   #181
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Grilled and smoked wings rule. I grill them in a Green Egg elevated pretty high over the cools. I keep the temperature about 225 so they get a nice smoke flavor and then I let the fire get hot at the end to crisp them up. I am planning a wing night Thursday for the football game. I'll try to get some pics posted.
My wife told me we should wait until tomorrow since we are already having smoked brat worst and jalapeño and cheddar sausage. Anyway, I was guessing I would smoke the wings at about 240 for 90 minutes. I can't really crank the heat at the end because I'm using a digital smoker. Any suggestions on time or temp are always happily received. Also, 2.99 lb for fresh uncooked wings from Whole Foods, I think that's the only deal in the entire store!
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Old 09-23-2013, 01:55 AM   #182
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Originally Posted by CardiacColt68
Grilled and smoked wings rule. I grill them in a Green Egg elevated pretty high over the cools. I keep the temperature about 225 so they get a nice smoke flavor and then I let the fire get hot at the end to crisp them up. I am planning a wing night Thursday for the football game. I'll try to get some pics posted.
Next Sunday it's brunch at my place with a bucha crazy Ex-Pat Chiefs and Giants fans!!
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Old 10-24-2013, 12:59 PM   #183
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Default First thyme...............

This week I did the whole boston butt thing. Two bone in boston butt pork roast. Wash thoughly and pat dry, incert at least one head of peeled garlic cloves in the thickest parts. Then add seasonings in the same hole. Dry rub was salt, cayenne pepper, black pepper, cummin, and chili pepper. Place in fridge over nite. Next day place on hot pit with coals and your favorite chips for smoke. Turn meat over till a good crust forms, then move to cooler spot on pit. Cook till coals go out. Cool an wrap roast in foil. Refridgerate. Next day, place your roast into a smoker, to which you have your chips and a container of water over them to add steam. Open foil on top of roast to let in the smoke. Six hours in the smoker, for about nine hours total..........All fat was left on the roast, each weighing about ten pounds.........Scour the fat into 2 " squares.........Bon appetite....................

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Old 10-24-2013, 02:29 PM   #184
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Thanksgiving is not too far off and i will be smoking another batch of turkeys again this year. my SIL and MIL have both asked if i would do them a turkey again this year. i told them, but of course! i enjoy firing up the smoker and sitting up all night keeping it going. i find it very relaxing and sometimes even consume a few beers while doing it.

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Old 10-24-2013, 03:51 PM   #185
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i generally get my steaks fresh at the market, then season them as soon as i get home. steaks that will cooked on the grille IMO, should never be frozen, but as fress as possible.

i had a blackened steak a few times and like them. would like some guidance or recipes on how to make one. i have the seasoning, i just need the method used to cook one.
Axxe,

The way I like to blacken steak, chicken fish etc is on an out door propane burner with a large cast iron skillet. I set the flame on high and leave the pan on it till the skillet is allmost white hot. While I am waiting for the skillet to heat up I season whatever I am cooking and slather either olive oil or melted butter on it. For a 1 inch rib eye I cook about 2 min per side (I like steak rare) and let sit for 10 minutes. I have found this to be so quick easy and good I rarely grill steaks anymore. I like to save the grill for cooking my pork shoulders.
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Old 10-24-2013, 04:17 PM   #186
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Axxe,

The way I like to blacken steak, chicken fish etc is on an out door propane burner with a large cast iron skillet. I set the flame on high and leave the pan on it till the skillet is allmost white hot. While I am waiting for the skillet to heat up I season whatever I am cooking and slather either olive oil or melted butter on it. For a 1 inch rib eye I cook about 2 min per side (I like steak rare) and let sit for 10 minutes. I have found this to be so quick easy and good I rarely grill steaks anymore. I like to save the grill for cooking my pork shoulders.
thank you very much for that information. i have a propane burner and will have to try that out.
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Old 10-24-2013, 04:20 PM   #187
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No worries. Be aware it smokes like hell.

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Old 10-24-2013, 04:24 PM   #188
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No worries. Be aware it smokes like hell.
i kind of figured it would! my propane burner is outside!
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Old 11-28-2013, 09:18 AM   #189
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well i didn't smoke any turkeys thisyear. the first time in the last few yearsi haven't smoked a turkey for Thanksgiving too.

i plan on smoking a couple during the Christmas season instead though.

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Old 11-28-2013, 11:39 AM   #190
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I started my pit up at 4:30 this morning, cooking two boston butts.
I will take some pictures ones the sun come out .

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