The Outdoor Cooking Thread

Brownie

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Smoke, grill, etc. Show your food, your cookers, including open fires. No nuevo cuisine, fine foods, or fancy presentations allowed! Just good, honest, mouth watering food.

From last weekend, smoked bacon wrapped pork loin, low-n-slow.

P1030206 by telecast, on Flickr

And grilled zucchini and yellow squash:

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BosseBe

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Smoke, grill, etc. Show your food, your cookers, including open fires. No nuevo cuisine, fine foods, or fancy presentations allowed! Just good, honest, mouth watering food.

From last weekend, smoked bacon wrapped pork loin, low-n-slow.

View attachment 825720P1030206 by telecast, on Flickr

And grilled zucchini and yellow squash:

View attachment 825719
Why am I suddenly wiping my chin? ;)
 

Brownie

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  • #3
No interest here?

Smoked Chuck Roast. The Brisket's little brother. Comes from right next to the brisket and has a very similar flavor and texture. They smoke in about 7 hours compare to 15 for a full packer brisket,

P1030318 (2) by telecast, on Flickr
 

Brownie

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  • #5
Looks about as tasty as the charcoal briquettes. :whistling:

I'm sure I'm wrong though. :laugh:
That lovely black on the outside is called bark. It's formed using spices and cooking with smoke, low and slow. In this case it as around 240F for 7.5 hours. Spices change depending on what you're cooking, for this cook they were coarse ground black pepper, granulated sugar, onion powder, garlic powder, mustard powder, chili powder, and cayenne pepper. No salt since the meat was dry-brined the night before. The taste is outstanding. Real smoked food is amazing. Done correctly, the smoke flavor is just so, not too much, never bitter.

Here are a couple of pork butts from a few years ago smoked for 10 or so hours for pulled pork. They simply fall apart when cooked like this. The bark has incredible flavor. The spices here are different, pork likes sweet instead of savory so the base for the spices is brown sugar.

IMG_20170618_174024 by telecast, on Flickr
 

Brownie

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  • #12
Yeah man! It's the first generation, debatable which one is the best, and a curb find.
Nice! I decided this time to buy new. The Weber I currently cook on is a Kettle I bought new in 1986. It's still going strong after a thorough cleaning and one-touch replacement 5 years ago. That was the same year I restored a 1996 Weber Genesis Redhead 1000 that I picked up for $40. It's also the same year I converted a 1936 Frigidaire into a vertical smoker. I still use all 3!

The Genny right after the restore:
P1000601n by telecast, on Flickr

The Frigidaire right after the conversion:
IMG_20170617_154535 by telecast, on Flickr
 

BJC1982

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Grilled steaks for our 14th wedding anniversary. We're celebrating a few days early. It's much more enjoyable on a relaxing weekend!
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