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Old 04-16-2012, 16:41   #1
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what's you fella been grilling/smokeing past couple weeks

myself a local market I go to had black angus bottom rounds for 2.99/lb.
I bought one and smoked/roasted - ouitstanding chunk of beef-b-q.
bought 2 more and repeat, one I sliced and into freezer the other to a sister lives above VAMC I have to go to bi-weekly. she raved about it - bad luck is it went off sale back to 3.99/lb still fairly good buy for black angus though.
I doubt I'd cook pork loin roast (my preference over the shoulder 'butt' for Q) if I had the round avaialble for that price.
I cooked them in a pan basting with the juice every 20 mins after it began to flow out. rubbed with cajun and Weber bbq seasoning and let set to room temp then onto grill/smoker. about 5-6 hours. depending on size.
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Old 04-16-2012, 19:21   #2
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I got 25 pounds of brisket in the smoker right now and when its done 10 pounds of moose sausage is going in.
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Old 04-16-2012, 19:27   #3
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moose sausage sounds interesting
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Old 04-16-2012, 22:03   #4
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Yea, its really really good. My cousin went hunting up in BC and brought back over 800 Lbs of moose meat. Its really red and lean, we ground up some with some seasoning and a little pork fat and stuffed a bunch of sausage casings. We will probably do up a hundred pounds or so.
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Old 04-17-2012, 05:37   #5
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I made my first attempt at stuffed burgers. I didn't do to good. LOL

I didn't "crimp" the edges good enough, so when they started cooking they ended up looking like two patties stacked up, with melted cheese running out from between them.

On the bright side....they still tasted good!
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Old 04-17-2012, 21:21   #6
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Originally Posted by Jeff F View Post
Yea, its really really good. My cousin went hunting up in BC and brought back over 800 Lbs of moose meat. Its really red and lean, we ground up some with some seasoning and a little pork fat and stuffed a bunch of sausage casings. We will probably do up a hundred pounds or so.
holy crap! 800 lbs of meat? You have to remember.. I am in Southern California. I feel stocked up if i buy 5 lbs of hamburger
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Old 04-18-2012, 11:41   #7
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Originally Posted by whofarted View Post
holy crap! 800 lbs of meat? You have to remember.. I am in Southern California. I feel stocked up if i buy 5 lbs of hamburger
Holy Crap....I panic if I go below 50 lbs of fish fillets or 75 lbs of meat and bird....or less than 25lbs of venison (I have a BIG freezer)
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Old 04-19-2012, 21:42   #8
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Originally Posted by catch 22 View Post
Holy Crap....I panic if I go below 50 lbs of fish fillets or 75 lbs of meat and bird....or less than 25lbs of venison (I have a BIG freezer)
different worlds I have a little $200 chest freezer in the garage filled with costco frozen waffles for the kids. Honestly bulk meat wise the most I have is about 6 to 10 lbs of boneless chicken breasts. I would be stoked to be able to go out and grab venison outta my freezer. I need new friends .
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Old 05-07-2012, 20:14   #9
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A couple of weeks back, a friend - who is not really into cooking - tried to do some smoked ribs for our usual Saturday grill day. It tasted quite good actually, though very simple and subtle in the flavors that were used.

I think that the main component that gave it that unique taste is how a pack of flavors have been stowed right beneath the meat on a different level. That allowed it to actually smoke properly and infuse flavors to it.
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Old 05-07-2012, 20:31   #10
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try soaking ribs in cola in a zip bag overnight in fridge. turn frequently. morning comes bring them out to come to room temp still turning, onto a covered grill to roast w/chips added occasionally. baste frequently with the cola remainsuntil there's no more then switch to your favorite brand last half-hour. kick the heat up a bit to crisp the bark.
I prefer any chipotley not to sweet w/a bit of heat to it.
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Old 05-09-2012, 17:29   #11
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hot dogs tonite. oscar mayer select beef premium uncured smoked.
with relish mustard and slaw.
and baked sweet 'tater
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Old 05-10-2012, 15:00   #12
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Tonight iam fixing grill chicken that has been soaking up some itilaian salade dressing for a few hours and will cook it over a midium heat and watched by with some suds in my hand
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Old 05-10-2012, 20:08   #13
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uummm, one of my favs. I like to brush some hot sauce mixed with garlic herb butter on when near done to 'crisp' the skin, kick heat up a notch
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