Whats for dinner?? Okay you Grillers smokers ie just good cooking. - Page 32 - HCS Snowmobile Forums

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Old 06-08-2019, 05:58 PM   #311 (permalink)
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Mods
A friend of mine years ago took two of those and made it into one so it was taller for smoking sausages,Kielbasa, beef sticks, ect. I don't have any pics of it, but from what i can remember it worked pretty good.......
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Old 06-09-2019, 12:42 PM   #312 (permalink)
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No, never did the mods you listed.

With the gaskets and adjustable air intakes will help a lot controlling the temps
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Old 06-09-2019, 03:39 PM   #313 (permalink)
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Well little R2D2 is smoking away
. Some Hormel prebrined ribs from Jewel. Mustard brushed and McCormick bourbon brown sugar rub. Charcoal with hickory and apple wood chunks. We will see
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Old 06-10-2019, 08:53 AM   #314 (permalink)
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Worked pretty good. The weber thermometer was off as expected. 250 on the weber stat was 290 on my Maverick WiFi. 3 hours on the grates one hour wrapped with crushed apples water and cider vinegar mushed up, then glazed with Sweet Baby Rays over the coals. Satisfied!!!
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Old 06-10-2019, 09:19 AM   #315 (permalink)
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See if you can re-calibrate the thermometer, plenty of videos on youtube......
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Old 06-10-2019, 12:15 PM   #316 (permalink)
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Slow's restaurant copycat recipe of the Yardbird last night. EZ
Boneless skinless chicken thighs seasoned and grilled anyway you want--gas or charcoal
In a cast iron frying pan, 2 large cans mushrooms with all the juice and a small slab of butter. Low heat, cook for an hour until liquid is gone then start to brown the mushrooms, season if you wish. thick sliced Bacon on an electric skillet. Chicken can be cooked hours ahead of time, mushrooms and bacon should be done at same time. Keep the skillet hot and with a little bacon grease left, brown kaiser buns.
ok, put it the together: chicken on the skillet, topped with mushrooms and bacon, add a slice of sharp cheddar cheese ( helps hold it together too) heat until melted next is important add "hot and sweet mustard" to the bottom buns, add the meats, top with Kansas city bbq sauce( Heinz is good) and the kaiser bun. Let them "rest" for a couple of minutes and serve. Its the combo of the mustard and the kansas bbq that really compliment each other and it really matters that the mustard go on the bottom and the bbq on top. Try it this way first before making any adjustments--you'll stick with it exactly from that point on.
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Old 06-11-2019, 10:38 PM   #317 (permalink)
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Son's Grad party Smoked Pork Butts and beef brisket.
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Old 06-12-2019, 09:01 AM   #318 (permalink)
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Look at that! Worthy of "The Meat Man" for sure.
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Old 06-12-2019, 08:06 PM   #319 (permalink)
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Look at that! Worthy of "The Meat Man" for sure.
I had to split the Brisket the dam thing was 20 pounds and wouldn't fit in the smoker.
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Old 06-12-2019, 08:25 PM   #320 (permalink)
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BBQ sauce, give this a try sometime.

1/2 Sweet Baby Rays 1/2 Open Pit and hit with some Durkee's hot sauce and a bit of Apple cider vinegar.

Sweet and spicy and a little sour with some heat its an awesome combination.
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