TCG Grillers, smokers and red meat enthusiasts


Flyn

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Pulled the butt off the smoker after the bark was barked and it hit the stall. Double wrapped it in foil and back on the smoker until it gets to the tender goodness point. Probably 200ish, It's at 170 now.

EDIT: 176*. The foil pulled the butt right out of the stall.

 

MEATeorite

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Whoa, this point forward i will always have a leg of lamb either on my grill or in the freezer. Reverse sear, meathead's simon and Garfunkel rub made from scratch (extra round of rosemary). Smoked with grape wood and lump coals. Smoked to 135 and seared to 140.

Cheapo Aldi lamb leg i had frozen for 2 months. Really contemplated butterfly cutting and opening it up for more rub, more smoke, and more seared area. Very glad i didnt. Wife and i like the flavor of lamb, more medium/medium rare meat. Plenty tender.

Delicate grapewood smoke and rosemary complimented lamb flavor very well. Can see smoke ring pretty good. Ive seen people use hickory or pecan on lamb, to me defeats the purpose of cooking a lamb vs beef.

Also very aggressively trimmed the fat cap. Plenty moist, despite being a lean piece of meat.
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Flyn

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I'm still waiting for my friends to show up so I can give them jumbo shrimp seared on a pizza stone with Japanese mayo and Ichimi Togarashi (Japanese pepper spice) as an appetizer and then I'll pull apart the pork butt for sandwiches. Pork butt is resting in the cooler and still at 161* after several hours. Friends are late, as usual.
 

Flyn

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These shrimp were great. If you want to try them, you can get the Japanese mayo at a local Asian grocery or Amazon and the Ichimi Togarashi on Amazon. The recipe is from Sam the Cooking Guy.





The pulled pork was tender and tasty. I have this recipe down now. Not going to change a thing with it in the future.

Here's my sandwich with pickled onions and Blues Hog BBQ sauce. I threw the onions on because I had them and they added a bit of fresh snap to the flavor.

 

SirMarco

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I did these for dinner last night. 225F for about 6 hours with apply pellets. Sauced the last hour and turned it up to 250F. No wrap.
I used the Webber Grill Brown Sugar BBQ Rub and sauced with Sweet Baby Rays Honey BBQ. Tender and juicy. Clean off the bone but not falling apart so they ate very well. Great smoke ring. 3 of us ate all of these and the sautéed veggie and brown rice side.

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Yaj Yak

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i can't wait to grill something again. im fucking jonesing.
 

Spivitz

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Learning this Q
Been holding 275

Bird up to 145 ( 20 min ago)

Then whacked the throttle (aka vents wide open) and bam 7 min later boosted to 400 degrees at which time i cut it off.

Thus, reverse searing

Holding at 400 degrees.

Yanked at 162 internal temp. Bird resting now



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RdRnnR

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Got down on some street tacos last night and payed hell for it today. The sad part is I'd do it again tonight if I felt like runnin to town :ROFLMAO: Snapchat-1377710445.jpg
Also I'm with yak and need to get the grill goin again
 

Flyn

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Damn, that was good. I have been getting some diarrhea from too much meat in the diet but it's worth it. Today's food intake was 4 pieces of bacon and the steak and spinach. And, I'm not hungry. Picked up a bunch of veggies from Sam's today to balance out the meat. Gotta get MORE fat in. More fat? Yep. Keto says load up.
 

SpeedSpeak2me

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Costco? How was it, i feel the acid from limes would start to "cook" the meat.
It was excellent. Wouldn’t hesitate to get it again. For $17 definitely worth it. Cooked it at 450° for 6-7 minutes, then flipped it. If you like rare, that’s where I would stop. I like it a bit more cooked, so 5 more minutes for each side, came out great.
 

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