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Thread: Brag About Your Dinner

  1. #1161
    VIP Member! RubberDuck's Avatar
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    Those are on the Father's day again this year tasty little treat love me some lobster tail

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    hawgrider (05-22-2018),MountainGirl (05-22-2018)

  3. #1162
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    5lbs boneless pork loin offset using smoke tube with hickory, apple, cherry pellets.
    Injected with Tuscan olive oil dill powder onion powder and Hawgs smoked garlic scape powder.
    Will be adding a cast iron skillet of scallop cheese taters later

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    Broncosfan (06-10-2018),hawgrider (06-10-2018),TJC44 (06-10-2018)

  5. #1163
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    Just added the taters
    Medium slice layered with pepper jack and Colby jack chopped green onion milk and heavy whipping cream.

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  7. #1164
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    Dinner be done added some corn and made it Mexican corn

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    hawgrider (06-10-2018)

  9. #1165
    Troll under the bridge. hawgrider's Avatar
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    Looks great.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    RubberDuck (06-10-2018)

  11. #1166
    Troll under the bridge. hawgrider's Avatar
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    Was that the maiden voyage of the resurrected grill?
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

  12. #1167
    VIP Member! RubberDuck's Avatar
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    Quote Originally Posted by hawgrider View Post
    Was that the maiden voyage of the resurrected grill?
    First long cook i have done a few short cooks on it will take some getting used to very difficult to control temps with the open design you can't dampen the air flow so it's done by adding just enough fuel

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    hawgrider (06-11-2018)

  14. #1168
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    Quote Originally Posted by RubberDuck View Post
    First long cook i have done a few short cooks on it will take some getting used to very difficult to control temps with the open design you can't dampen the air flow so it's done by adding just enough fuel
    Hard to beat the Oklahoma.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    RubberDuck (06-11-2018)

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    Did a deep fried prime rib for a father's day meal today first attempt turned out pretty good. Had to cut off about 4.5 lbs to get it to fit but that leaves me a good hunk to smoke tomorrow.
    Used corn oil at 350 rule of thumb would be 3 to 3.25 per lbs but learned that is at room temp of the meat fyi.
    Injected with melted butter and Hawgs dehydrated garlic scapes.

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    Quote Originally Posted by RubberDuck View Post
    Did a deep fried prime rib for a father's day meal today first attempt turned out pretty good. Had to cut off about 4.5 lbs to get it to fit but that leaves me a good hunk to smoke tomorrow.
    Used corn oil at 350 rule of thumb would be 3 to 3.25 per lbs but learned that is at room temp of the meat fyi.
    Injected with melted butter and Hawgs dehydrated garlic scapes.
    Beautiful. What did it weigh going in and how long did you cook it? Couldn't follow your words,sorry...Thanks!

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