Weekday cooks

Bluesmoke

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Smokefire EX6
Looks great.
Had a taste for rib Tuesday night diner. Used the Kinder Italian Chop house rub.
 

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Mr. X

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EX4, Genesis, couple smokey joes and a no name propane smoker
First jerky try. A mix of beef and venison around 3 lbs. I am using the nesco teriyaki kit from Amazon. Will try to take some pics before it’s all gone!
 

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Mr. X

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EX4, Genesis, couple smokey joes and a no name propane smoker
First jerky try. A mix of beef and venison around 3 lbs. I am using the nesco teriyaki kit from Amazon. Will try to take some pics before it’s all gone!
Not bad! Didn’t care for the spices too much but with a beer this stuff should be heaven. About 3 hours on smokeboost
 

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MrPhilGrillTX

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TX
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EX6 (+ a kettle from 2003)
Chicken breasts and thighs
Brined and Weber cowboy rub. Smoke boost for about 30-40, and then finished at 450.
 

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OP
DutchieCooks

DutchieCooks

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Did a challenge on Instagram:

Challenge time🔥🔥 Theme of the week: Fastfood🍟🍔 While I don't eat fastfood a lot my go to when I do is definitely the Big Mac. So here is my recreation of a Big Mac menu. I was asking my self what is better than a Big Mac? A double Big Mac. But what is better then a double Big Mac. RIGHT! A TRIPPLE BIG MAC.

Burger patties made out of chuck, seasond with @hardcorecarnivore Black, I made the Big Mac sauce and smoked some home made fries that were seasoned with HC meatchalada🤤 Mayo, curry and onions on the side to dip the fries in.😁 I call this creation the tower of Pisa 😂😂

Grill: @webergrillsca Smokefire ex6
Fuel: @pitmasterschoicepellets
Rubs: @hardcorecarnivore Black and meatchalada
 

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abmet

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I’d be
Did a challenge on Instagram:

Challenge time🔥🔥 Theme of the week: Fastfood🍟🍔 While I don't eat fastfood a lot my go to when I do is definitely the Big Mac. So here is my recreation of a Big Mac menu. I was asking my self what is better than a Big Mac? A double Big Mac. But what is better then a double Big Mac. RIGHT! A TRIPPLE BIG MAC.

Burger patties made out of chuck, seasond with @hardcorecarnivore Black, I made the Big Mac sauce and smoked some home made fries that were seasoned with HC meatchalada🤤 Mayo, curry and onions on the side to dip the fries in.😁 I call this creation the tower of Pisa 😂😂

Grill: @webergrillsca Smokefire ex6
Fuel: @pitmasterschoicepellets
Rubs: @hardcorecarnivore Black and meatchalada
I’d be happy to test that out :)
 

whoareya

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UK
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EX4
Simply awesome! Tell me about your marinade. I’ve done this once and it was ok, but was nowhere near as great as yours looks. Bravo!
I follow the recipe beneath this video, get my butcher to cut what in the UK is the spare rib joint from around the shoulder/collar, off the bone (no rind) cut comes to around 2kg and just slice it thinly and marinade the slices for 24 hours before cooking at 375-400F on the smokefire. I do add some foil loosely for the 1st hour of the cook over the spike to stop the edges getting to burnt and then remove it and put a chunk of pineapple on top of the cooked pineapple, on the taco's cut up it's bang on
 
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