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Pimp C Char-griller premium kettle Weber Smoker?

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#181 Walchit

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Posted 20 June 2019 - 10:53 AM

Fathers day cook, sorry for the late post. 3 racks of baby backs, 1 pork lawn,lol, 2 fatties, and 10 poppers on the 18.5 WSM, it was loaded.

Got this new weber kabob rack for fathers day. Started them later on a kettle, this wasn't my best batch of veggies.

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You know the poppers were good, I don't think you can mess those up!

The pork loin was probably the best I have ever had. Cooked it till the IT was 158, on my crappy probe. So tender and juicy. Sorry no sliced pics I guess...

Ribs could have went a tad longer, but they were pretty good.

And I tossed a couple logs of sausage on, sliced it up for breakfast the next day. If you havent smoked a fattie you have to try it.

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#182 PtMD989

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Posted 20 June 2019 - 05:04 PM

Dang, you’re becoming quite the Pitmaster
Your food always looks great


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#183 MikeUSMC

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Posted 28 June 2019 - 04:44 AM

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"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
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#184 Walchit

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Posted 03 July 2019 - 11:16 AM

I found out the other day I probably don't even need one smoker, I grabbed this thing called a tri-tip roast from Wal-Mart, and smoked it on the kettle. I was told I probably should have cooked it like a steak, and maybe reverse seared it. But it was so good smoked I will probably do another one. Used mustard for a binder, and some of gips sweet heat rub. Then added some other seasonings out of the cabinet cause I was afraid the kids would say it was spicy. Cooked it from about 9am to 5:30pm, wrapped in foil probably around 3:30 and watered down some sweet baby rays and put in there, cause it was looking a little dry. It came out really close to brisket, and we destroyed it.

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On Saturday, we took one of the Smokey mountains to my brother-in-laws, and I spent about 2 hours preparing these pork shots. It was kinda windy and I started with more lit coals than normal, so it ran about 300 for 2.5 hours. I think it would be pretty hard to mess these up.

Used Oscar meyer naturals kielbasa, a ring of store bought jalapeno, some pepper jack cheese made in Alma Kansas(wouldnt ring up and they didn't charge me!) And some cream cheese, with some powders from the mexican market and some of gips smoked Serrano powder.

If you haven't made pork shots, they are a pain to make, but eating them and hearing other people at the party ask who is responsible for them, makes it worth it. Her brother did some pork butts on an electric smoker, it was a little dry, but really good.

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So good!

Oh, nobody would eat one of the smoked Sri Lankan cross peppers either lol

Edited by Walchit, 03 July 2019 - 11:21 AM.


#185 Rajun Gardener

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Posted 03 July 2019 - 09:00 PM

Keep on killing it!!!!

 

When someone says you don't need to smoke again today just remember, Nobody needs that negativity in their life! :cheers:



#186 WarrantMan

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Posted 03 July 2019 - 10:40 PM

Walchit,

 

I came up in an era where "smoking a fattie" had a very different connotation.... but here it seems I would very much enjoy it and not have to worry about urine samples...  :cheers:

Your cooks look awesome! GIP's smoked Serrano powder is the bomb! I can't begin to count the stuff I've eaten it with.

 

Keep on cooking dude!

 

Reggie

 


"You Have The Right To Remain Fiery"


#187 Walchit

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Posted 04 July 2019 - 11:20 AM

Since your the po-po we will just say that the pork fatties were the only fatties I smoked that day!(lies)

I like the third kind of fattie too, but the wife probably wouldnt allow me to bring one of those home, lol

#188 Walchit

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Posted 14 July 2019 - 07:01 AM

Beef ribs... Its what's for dinner!

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I'm not sure if ive ever even eaten beef ribs before, maybe when I was young. The price is probably the reason why too. These things were 40 bucks.

Edit: Oakridge secret weapon on the left, killer hogs hot on the right. I'm sure it wont be hot though.

Edited by Walchit, 14 July 2019 - 07:03 AM.


#189 Chorizo857_62J

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Posted 14 July 2019 - 11:36 AM

I have seen some guidance vids on beef rib prep, maybe less sugar initially, but they do turn out good.  A little more prep than pork, but all good in the finale.  Making me hungry.  I have a skirt steak going on the smoker tomorrow (Monday off :dance: ).  Finishing up a dehydration batch of habaneros after smoking them up yesterday.  Hot, but not weapons-grade. 



#190 Walchit

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Posted 14 July 2019 - 01:20 PM

These things really shriveled up. But they are good.20190714_115145.jpg

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#191 Chorizo857_62J

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Posted 14 July 2019 - 01:37 PM

Yeah they do, but yummy!



#192 Chorizo857_62J

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Posted 14 July 2019 - 01:47 PM

Smoke tally from yesterday, red habs on the way to the dehydrator.  Now dried, ready for grinding into a powder.  Then I grind them this afternoon and gas out half the house.  In dog house now.  :sick:

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#193 Walchit

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Posted 15 July 2019 - 07:09 AM

Nice!

#194 Ashen

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Posted 16 July 2019 - 02:03 PM

If you want to treat yourself sometime , because they are not cheap , grab some beef plate short ribs. Booma does a great run thru on a cook in this vid. Personally I wouldn't trim off those two bones he does, but he does competition BBQ and is always looking for uniform presentation.


A wise man never  argues with a skunk, a mule, or a cook.

 


#195 Walchit

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Posted 19 July 2019 - 05:26 AM

Thats what I expected my ribs to look like! Lol.

Kids wanted to do a picnic the other day, so I took the jumbo Joe to the park, and my buddy brought some quail that he thawed out. I probably over cooked them a little, but I hadnt cooked quail before, and I wasnt trying to eat raw bird lol. This rub was pretty good, and was actually a little spicy.

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#196 Rajun Gardener

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Posted 19 July 2019 - 03:04 PM

Thats what I expected my ribs to look like! Lol.
 

The ribs you cooked were beef "back" ribs compared to the others that are dino ribs or in reality short ribs uncut. Ask the meat dept for a whole rack next time they go on sale and you'll be surprised how much meat is on them compared to yours. 







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