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Post subject: Re: The BBQ & Smoker thread
Posted: Fri Jun 20, 2008 6:05 am
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Marty Davis - Fender wrote:
I have been an avid griller for years but after buying a smoker last year my grill is collecting dust! I did some ribs in the smoker last weekend that are amazing! Anybody else enjoy cooking in the great outdoors?


Marty Thanks for bringing up the subject of my other passion. I have been competing in BBQ competions in the midwest for the last 17 years. I retired the four smokers we were useing 7 years ago for a tailer mounted smoker. I love the smell of a well seasoned smoker doing it's thing.


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Posted: Fri Jun 20, 2008 6:07 am
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Hi Marty,

I grill my Thanksgiving turkey every year. It is the easiest, juiciest turkey I have ever had. And you get the benefit of the smoke flavor too.

My favorite one I have done is I cut up two oranges along with about 6 crushed cloves of garlic and put them in the cavity. I take fresh rosemary and another three cloves of garlic and chop it up and mix it with some softened butter. I then rub this mixture on the turkey breast, beneath the skin. You can get your hand in there, trust me. That way the skin seals the breast while it cooks and the rosemary, garlic and butter permeate the breasts.

To top it off, I use orange wood to smoke it. Dude, it is awesome. If you don't believe me, stop by my place on the fourth Thursday this coming November!

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Post subject: Re: The BBQ & Smoker thread
Posted: Fri Jun 20, 2008 7:58 am
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oldpat wrote:
Marty Davis - Fender wrote:
I have been an avid griller for years but after buying a smoker last year my grill is collecting dust! I did some ribs in the smoker last weekend that are amazing! Anybody else enjoy cooking in the great outdoors?


Marty Thanks for bringing up the subject of my other passion. I have been competing in BBQ competions in the midwest for the last 17 years. I retired the four smokers we were useing 7 years ago for a tailer mounted smoker. I love the smell of a well seasoned smoker doing it's thing.


I'm in the midwest. Where do you go for these competitions?

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Post subject: Re: The BBQ & Smoker thread
Posted: Fri Jun 20, 2008 8:01 am
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sulley107 wrote:
oldpat wrote:
Marty Davis - Fender wrote:
I have been an avid griller for years but after buying a smoker last year my grill is collecting dust! I did some ribs in the smoker last weekend that are amazing! Anybody else enjoy cooking in the great outdoors?


Marty Thanks for bringing up the subject of my other passion. I have been competing in BBQ competions in the midwest for the last 17 years. I retired the four smokers we were useing 7 years ago for a tailer mounted smoker. I love the smell of a well seasoned smoker doing it's thing.


I'm in the midwest. Where do you go for these competitions?


Mostly around the Kansas City area some in Arkansas and southern Missouri


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Posted: Fri Jun 20, 2008 10:06 am
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Rasputan2 wrote:
Marty Davis - Fender wrote:
How hard is it to smoke?


You have to inhale really hard... :lol: :lol:

==========================

<><> Rasputan2 <><>


OK,,, serious now...

I marinade the Salmon in a mixture
of Maple Syrup,,, Soy sauce,,, and
garlic powder for 2 hours... Then
put it in the smoker for 6-8 hours...

Oh yeah,,, I soak Alder chips in water
for 1/2 an hour,,, then place them on
the charcoal...

===========================

<><> Rasputan2 <><>


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Post subject:
Posted: Fri Jun 20, 2008 10:10 am
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Rasputan2 wrote:
Rasputan2 wrote:
Marty Davis - Fender wrote:
How hard is it to smoke?


You have to inhale really hard... :lol: :lol:

==========================

<><> Rasputan2 <><>


OK,,, serious now...

I marinade the Salmon in a mixture
of Maple Syrup,,, Soy sauce,,, and
garlic powder for 2 hours... Then
put it in the smoker for 6-8 hours...

Oh yeah,,, I soak Alder chips in water
for 1/2 an hour,,, then place them on
the charcoal...

===========================

<><> Rasputan2 <><>


I use almost that same recipe except we use roasted garlic paste and smoke it over cherry or sasparillo wood.


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Posted: Fri Jun 20, 2008 10:23 am
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any one have good mixture for mushrooms


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Post subject: Grillin'-n-Chillin'
Posted: Fri Jun 20, 2008 2:10 pm
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CAFeathers wrote:
I have been smokin' and grillin' on a regular basis for about 15 years.

For you Steak grillers try this:

Lay the steak in some Soy Sauce (I use a Carribean blend) for about 10 minutes per side. Sprinkle one side with Garlic Powder and some Thyme, sprinkle the other side with some Onion Powder and some Thyme. Then put that bad boy on the grill.


+1

SS is good, I use a hint of Worcestershire with a Teriyaki Sesame Ginger based sauce mixed with (Montreal blend) of extra seasoning. So flavorful, no steak sauce is needed. I use an old "weber" type Grill with mesquite and or applewood chips.


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Post subject:
Posted: Fri Jun 20, 2008 2:35 pm
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We have quite the culinary representation here! Who knew that guitar players were so multifaceted?

Great recipes guys! I am gonna have to write some of these down!

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"Show me a crowd where the band is loud and my drunken ballet is in fashion!" Jerry Riopelle


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Posted: Fri Jun 20, 2008 2:53 pm
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You have all made me quite hungry.
And grilled asparagus goes great with a steak.

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Post subject:
Posted: Fri Jun 20, 2008 3:54 pm
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I'M BBQ tomorrow baby back ribs


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Posted: Fri Jun 20, 2008 5:54 pm
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I'm an avid B.B.Q.'r. Just last weekend I smoked baby back ribs with hickory. I used some of my bbq rub beforehand and my homemade Lemon Brown Sugar BBQ sauce when they were done. Yum, yum! :mrgreen:

Image

No, that's not a pic of my grill! :lol:


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Posted: Fri Jun 20, 2008 6:55 pm
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I don't smoke as such, but I grill with Mesquite instead of gas or charcoal. I used to live in the Colorado desert in S. California (on the edge of the Mojave) where you could just pick the branches off the ground. It makes a Sirloin or a London Broil good eatin', especially with a Mesquite-cooked baked potato.


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Post subject:
Posted: Mon Jun 23, 2008 6:34 am
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Take an onion, then a red and green pepper, cut them length wise then into smaller pieces. Put them on the grill for a few minutes then add the BBQ sauce of your choice. When the BBQ sauce is sizzling their done. You can have them on the side or add them to a burger or steak sandwich . They taste pretty good and everyone seems to like the way it comes out.


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Post subject:
Posted: Mon Jun 23, 2008 7:29 am
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baby backs turned out real good
i hate it when they run out.


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