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Off Topic Off Topic - General non-Corvette related discussion. |
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#21 | ||||||
Barn Stall Owner #116
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I bought a Traeger at Costco three years ago, love mine.
Lots of good advice on interwebby. Brisket is the best when smoked, and you are same as gas, 10+ hours. As said, a real challenge, take the time need, a faster cook will ruin it. NEVER, EVER go with a lean brisket cut, the fatty ones are a must, as the meat near the fat is the most tasty. I would take a smoked brisket over most cuts of steak. A bonus while taking half a day to cook is that nothing is rushed, you can go out, or prepare, a bunch of sides: cole slaw, potato salad, BBQ beans, steak fries, tater tots, baked potatoes, etc |
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#22 | ||||||
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#23 | ||||||
A Real Barner
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Using lump or briquettes?
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#24 | ||||||
Barn Stall Owner #112
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#25 | ||||||
Barn Stall Owner #421
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#26 | |||||||
Barn Stall Owner #112
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#27 | ||||||
Barn Stall Owner #421
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I agree. She's a lot cuter than the Large Guy who uses her all the time as a go-to put-down attempt.
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#28 | ||||||
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#29 | ||||||
Bantayan Kids '13
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#30 | ||||||
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#31 | |||||||
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#32 | ||||||
Vette Barn Crew
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I've always thought about getting a smoker - haven't pulled the trigger. How much and where did you get this bad boy?
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#33 | |||||||
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I think it was around $600 and free shipping. EDIT: $560 Here is the link: https://www.wayfair.ca/Alphamarts--F...K~CSN11695.htm |
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#34 | ||||||
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#35 | |||||||
Vette Barn Crew
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#36 | ||||||
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I used to make home made bacon: buy a boneless pork belly, salt cure it, smoke it, then slice it and you have bacon ready to be fried just like from the store.
Pre-COVID, I used to do it with a neighbor who had a good smoker, and a better slicer than mine. Once the plandemic came along, he bagged out on the process, and I had trouble finding boneless pork bellies. The one time I got boneless bellies, my daughter and I did the whole process at my house using my Weber kettle for the smoking. It was kind of a pain in the ass, but it worked. If Meathead lived on my block, I'd let him smoke my salted bellies anytime. No homo. |
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#37 | ||||||
Due to inflation they are no longer free
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I got me a smoker me, cigars
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#38 | ||||||
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#39 | ||||||
Barn Stall Owner #116
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Perfection, beef brisket, some fat to cut around, good for 3-4 days, as good as a ny strip.
I believe started at 11 pounds, yield is about 60%. 10-12 hours, well worth the wait. Second favorite is a smoked turkey. |
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#40 |
Explosive Salami
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I like Salmon cooked over a cedar plank. Everything else I cook in this grill is pretty much set and forget. Once it's up to temp, just leave it be and it heats up evenly.
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