Slow cooked with a little smoke - Page 2 - JeepForum.com
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post #16 of 49 Old 08-05-2013, 06:46 PM
CGlaser
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This is what my ribs looked like a dew weeks ago. Have been busy and havent got the smoker out again yet


http://www.jeepforum.com/forum/f22/98-zj-slow-build-1484672/
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post #17 of 49 Old 08-05-2013, 06:47 PM
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Nevermind. The app keeps crashing when I go to upload it off my phone.

http://www.jeepforum.com/forum/f22/98-zj-slow-build-1484672/
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post #18 of 49 Old 08-05-2013, 06:58 PM Thread Starter
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I'm having trouble uploading pics also. They keep saying they're to big but I've uploaded several and haven't changed any settings?
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post #19 of 49 Old 08-10-2013, 11:13 AM
CGlaser
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Smoking a 7lb brisket today. Mesquite wood and charcoal.

http://www.jeepforum.com/forum/f22/98-zj-slow-build-1484672/
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post #20 of 49 Old 08-10-2013, 04:08 PM Thread Starter
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Quote:
Originally Posted by CGlaser
Smoking a 7lb brisket today. Mesquite wood and charcoal.
Sounds good. I haven't mastered brisket yet. From what I understand its best cooked slow at low temp.

Firing up the BBQ now here. Watch for a new thread. I'm trying something I've been thinking about for a long time now.

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post #21 of 49 Old 08-10-2013, 04:10 PM
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Quote:
Originally Posted by Hotshot View Post

Sounds good. I haven't mastered brisket yet. From what I understand its best cooked slow at low temp.

Firing up the BBQ now here. Watch for a new thread. I'm trying something I've been thinking about for a long time now.

Sent from my iPad using JeepForum
Cooked at 225 and in on hour 6 of it cooking

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post #22 of 49 Old 08-30-2013, 04:38 PM Thread Starter
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Cooking up a tri tip right now for dinner tonight. It'll be cooking for about two hours, charcoal and hickory. Rubbed with a little olive oil, Seasoned with Santa Barbara seasoning, black pepper and regular mustard. It's been cooking for approx 45 minutes already. Will pull it when it reaches 155/160 degrees and the let it rest for approx 10 minutes. Done this several times now, always juicy and tastes awesome.

Ill get a pic or two up in a little bit.
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post #23 of 49 Old 08-30-2013, 06:24 PM Thread Starter
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post #24 of 49 Old 08-30-2013, 06:26 PM Thread Starter
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The flavor of this tri tip rocks.
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post #25 of 49 Old 08-30-2013, 07:08 PM
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is that white gravy, horseradish or what ?
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post #26 of 49 Old 08-30-2013, 07:20 PM Thread Starter
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Yeah its horseradish.
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post #27 of 49 Old 08-30-2013, 07:28 PM
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Though so, tri tips looks killer and kudos on the green stuff too.

You make some good looking slaws and salads dawg .
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post #28 of 49 Old 08-30-2013, 07:38 PM Thread Starter
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I can't take credit for preparing the greens, sometimes I come up with the ideas but my mom makes the salads. I usually cook the meat at my place and then I haul it across the road to my moms house. Thanks.
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post #29 of 49 Old 08-31-2013, 06:48 PM
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45 mins is a looooooong time to cook asparagus...try using the thinnest bacon you can find or wrap in in proscuitto...if you do the bacon you should try it on the grill.
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post #30 of 49 Old 09-29-2013, 04:31 PM Thread Starter
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Looked for that meat your talking about, haven't found it. Gonna be cooking up some steaks in a bit. My grandpa built this BBQ cart approx 60 years ago. It's still solid as a rock. Sent from my iPad using JeepForum
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