Weekday cooks

MojoBones

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Jul 1, 2020
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Location
Chicago
Grill
SmokeFire EX6 (Slow-n-Low) / WPPO Lil Luigi (Pizza) / Summit S-670 (Everything Else)
Hidden Valley dressing, lemon pepper, cayenne, garlic powder, Orville's popcorn oil, Smoke Boost.
Never thought to do that to pretzels, great idea!
 

JpsBBQ

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Pizzas. Healthy kind.

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whoareya

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Location
UK
Grill
EX4
Sirloin Steak and Stuffed Portobello Mushrooms

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The feta and cheddar cheese got a bit lively down the sides, but will try and find some deeper Portobello's ones next time, they're a really tasty side done on the pellet grill with a hint of smokiness to them
 

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bbqking

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Phoenix,Az
Grill
EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
Rib sandwiches. Turned out good. Honey hog, and salt lick garlic on back, holy gospel on front. 260 for 3 hours with spritz of cranberry/red wine vinegar. Wrapped meat side down with butter brown sugar and a sauce made with A-1/honey and garlic.
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whoareya

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EX4
Bought a whole piece of skirt steak today, after trimming it down left with 3 good steaks and a good selection for fajitas at a future date.

Cooked it with Lambs Kidneys and Stuffed mushrooms, skirt and hanger have got to be my favourite 2 pieces of steak and they cook so well and so tender on the Smokefire

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SCTwist

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Location
Greer, SC USA
Grill
Smokefire EX4 (with GBS from old Spirit grill), Weber Genesis II, Maximus Prime Pizza Oven, La Caja China
Today’s dinner was Pork Steaks like they prepare them in St. Louis.
First: direct grilling at 500F.
Second: braise in mixture of beer and Maulls BBQ sauce for 30-45 minutes at 300F.
Last: finish direct again 400F.
 

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JpsBBQ

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