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  #16  
Old 09-02-2016, 09:46 PM
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I plan to smoke this girl at some point this weekend.



There is normally lots of leftovers following opening day, and this isn't the best weekend for a big cook as there are only 4 of us at the farm in N.C.... Regardless, I'll probably hack this thing up and cram it on the egg or see if I can't fit it whole on the barrel smoker.

I shot this one Wednesday evening. When I cleaned it I gutted it, skinned it, cut its head off, and cut its legs off at the elbows. After it was "cleaned" I was able to fit it into a 70 quart cooler with plenty of room for ice.

I guess I'll be eating lots of pork tacos, Brunswick stew, and BBQ this week.
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  #17  
Old 09-02-2016, 10:04 PM
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Quote:
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By not being in on this, I meant you need not respond
You don't like my grilling pics?
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  #18  
Old 09-04-2016, 09:09 AM
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Started the weekend with some breakfast on the griddle. Fired up my Philma smoker for a couple of chickens and a butt!
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  #19  
Old 09-04-2016, 11:13 AM
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Dub poppers appetizer for lunch.

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  #20  
Old 09-04-2016, 11:21 AM
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Looks great GatorB
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  #21  
Old 09-04-2016, 11:42 AM
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Quote:
Originally Posted by d_white View Post
I bought an egg a couple of days ago. Haven't used it yet but will post pics of the first few meals I fuq up on it
Heresy


One quick tip if you haven't ever used one, do not, and I really mean, DO NOT open the lid all the way without first burping the egg or you will lose arm hair and the occasional facial hair and eyebrow.

The higher the cooking temp, the slower you want to open the lid
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  #22  
Old 09-04-2016, 03:28 PM
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And don't get the temp too hot to fast. Way easier to bring it up then bring it down. Use lump coal. It took me about 3 tries before I got the hang of where to have the dampers set.
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  #23  
Old 09-04-2016, 04:38 PM
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Yea the guy at the store showed me where he burned his hands pretty bad when he first got his not burping it. Prolly fire it up tomorrow. I bought some lump to put in it. What coal are y'all using?
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  #24  
Old 09-04-2016, 05:19 PM
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Quote:
Originally Posted by d_white View Post
Yea the guy at the store showed me where he burned his hands pretty bad when he first got his not burping it. Prolly fire it up tomorrow. I bought some lump to put in it. What coal are y'all using?
Royal oak in a red bag at home depot or wal mart. It's made at the same place at the BGE lump. If you got a good place to store and keep it dry, go ahead and buy it 4-5 bags at a time. I have a large plastic deck box that I keep on my deck and it keeps the lump dry and right by my Egg. I think mine is about a 100 gallon size and looks fine sitting on the deck

Last edited by Sixes : 09-04-2016 at 05:24 PM.
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  #25  
Old 09-04-2016, 05:43 PM
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#royaloaklife
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  #26  
Old 09-04-2016, 05:58 PM
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Another quick tip, get yourself a decent wireless thermometer (Maverick is a good brand at a decent price) and learn to cook food to temp and not time. I broke down and bought a Thermapen a couple of years ago and love it for cooking, it's instant read and fits in your pocket.

Low and slow on pork, high and fast for steaks, medium temp (350-450) for burgers and chicken. Good rubs make the food taste better.

Prime rib and pork loin are our favorites and both are easy. Get a standing rib roast or half a boneless ribeye, rub it with olive oil and put on some seasoning. Cook the PR at medium temps with a drip pan under the meat to catch the rendered fat for the au jous sauce and use the plate setter. Cook it to 120 for rare (add about 10 degrees to move the meat up to Medium, MW, etc). Make up some Tiger Dill sauce (2/3 sour cream to 1/3 mayo, add horseradish for however much heat you want and Dill Weed spice). You will thank me later. Add some hickory chunks to the lump

Same with the pork loin minus the drip pan and cook at 275 until about 155 internal temp. Serve with horseradish sauce. Add some pecan chunks to the lump

Cook chicken at medium heat to 165 degrees for the white meat and closer to 180 for the dark meat. A good rub really helps chicken.

Salmon is quick and easy. Egg at 400ish, put on some olive oil on the salmon, a good rub (get some Dizzy Pig Raging River), soak a cedar plank in water for an hour or so prior. Put salmon on the plank, throw it on the Egg and cook it to whatever way you like it, I prefer mine cooked thru and not any rareness at all, so I pull might when all the white fat is pushed out the top of the salmon, you will see what I'm talking about, the fat is rendered out the top. At the end of the cook, I like to drizzle honey on the salmon

Have fun and disregard my first post, just go ahead and open the lid quick, experience the fireball and you won't ever do that again
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  #27  
Old 09-04-2016, 08:21 PM
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Timmy. Get a salt block for your salmon. It'll change your life.
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  #28  
Old 09-05-2016, 11:25 AM
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Made pancakes, sausage and eggs this morning.
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  #29  
Old 09-05-2016, 06:57 PM
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Ribeyes on the Weber

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  #30  
Old 09-06-2016, 07:00 PM
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Ny strip on brinkman
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