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- Please no inappropriate usernames (remember that there may be youngsters in the room)
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- 3/17/19 UPDATE -- We've updated the permissions for our "Football" and "Commit to the G" recruiting message boards. We aim to be the best free board out there and that has not changed. We do now ask that all of you good people register as a member of our forum in order to see the sugar that is falling from our skies, so to speak.
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This is a whole packer brisket that was brined (cured) in home made Pastrami solution for 5 days, covered in Pastrami seasoning slow smoking over lump charcoal with cherry wood chunks in a BGE.
Forget about desalinating a corned beef point or flat.
the Smoked Brisket Pastrami sammies were fantastic and the olives went swimming in dirty martinis
Mouth watering @Papa_Dawg
Ghost, you took the ahhh, words right out of my piehole.
and I haven't even had lunch yet.
@tfk_fanboy, I don’t believe I’ve ever had lamb, but those pictures make me want to try it!
I don't get to do them that often but a bone in lamb shank on the grill is one of my favorites. And pretty much with all lamb, you can't have enough fresh rosemary.
I love making salsa at home and I recently got a new food processor so figured salsa would be a great way to break it in
decided to try something different though and I smoked the tomatoes, peppers, onions, and garlic first. then I put in the food processor with some salt, lime juice, and cilantro
I'll be doing it that way going forward. it was so good. highly recommend
and even if you don't smoke the vegetables I recommend making your own salsa. so much better than anything at your local grocery store.
Been a weird couple of days, so I'm grilling some steaks this afternoon. Question for the pro's on the site.
Do you clean your grate and with what?
I've got stainless steel grates and usually just let them sit with a good flame and before adding anything, a good scrub with a grill brush and add a cooking spray.... Only do a deep clean before grillin' season starts....
Thanks ghost. That's what I do also before each grill. Just have a Weber. Thought I'd get some pro tips
Kasey remember those days. Would use chunky steak and potato soup, put it on rice. Made a nice stew beef/rice meal. Or that's what I told myself
Some of the best burgers you can cook. The only thing I recommend is at the end of the sear, add a tad bit of water and cover. Let them steam for about 30 seconds. Also a great trick if want melted cheese on top.
Double Smashed Shrimp Burger on a toasted Brioche bun.
One bad a$$ burger there @Papa_Dawg . Keep em' coming!!