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Old 06-24-2014, 05:58 PM   #11
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Can I come to your house?

Droolin' Dave.
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Old 06-24-2014, 07:52 PM   #12
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do not forget about Rack of Lamb They are good on the grill too
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Old 09-14-2014, 05:20 PM   #13
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Hi, this is Mrs. Witt74, hijacking hubby's membership again, but I just HAD to put my two cents in here since I LOVE BBQing too. DH swears he could probably disconnect my kitchen range and I wouldn't notice for months.

Naturally, I BBQ all the "usual" stuff, hamburgers, hotdogs, steaks, etc. as well as fresh veggies. My latest BBQ is a CharGriller that has a gas side and a charcoal side and a smoke box attached. I too have made pizza on my grill and I've learned to smoke fish and we love grilled shrimp. Probably though my most ambitious undertaking was a pig.



I smoked him on the charcoal side and it worked great.

Pat
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Old 09-14-2014, 06:20 PM   #14
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OMG. Your photo is almost unbelievable. 'Scuse my questions, but my idea of "cooking" is bringing home one of those roasted Costco chickens.

How long did it take to BBQ/smoke this guy and how much does he weigh? I'll bet it tastes great. This is way more impressive than all the posts about weight distribution hitches, leverlers, etc.

Nice job!
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Old 09-14-2014, 06:27 PM   #15
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Yes it is.
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Old 09-14-2014, 06:44 PM   #16
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Thanks, as you can see by the date on the photo that was a couple of years back and I don't really remember how much he weighed. I think it was between 30 and 40#. It took most of the day, but it was a nice day and I had an excuse to sit outside and read all day. LOL
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Old 09-14-2014, 07:05 PM   #17
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Prime Rib!

We go to Key West for Xmas week every year. I always cook a Prime Rib on Xmas Day. I use the high heat (500 degrees at 5/min/lb) to sear then low heat (285 degrees) method. Always comes out perfect. I spice with kosher salt, cracked black pepper, garlic, and rosemary. I cook it to medium rare and take it off at 130 degrees and let rest for 20 minutes before carving. I cut the bones off all in one piece after it has rested to make it easier to carve. I use my Grandmother's (RIP) 70 year old roasting pan to cook it in. She would be proud! We serve it with fresh asparagus, sauteed mushrooms, baked potatoes, and fresh ground horseradish on the side.
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Old 09-14-2014, 07:34 PM   #18
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I will gladly pay you Tuesday for a slice of that today! Wow that looks good, and perfectly cooked.
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Old 09-14-2014, 08:01 PM   #19
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Ok Wimpy, you got it. I can put it on a hamburger bun if you want. lol
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Old 09-14-2014, 08:36 PM   #20
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I agree, perfectly cooked.... just the way I like it, nice and pink but not bloody. Now I know what my next challenge will be... as soon as I get approved for the 2nd mortgage on the house so I can afford the prime rib.
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