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NES Barbecue Thread. NES BBQ

Discussion in 'Off-Topic' started by Blitz1, May 28, 2014.

  1. jasonj84

    jasonj84 Dealer NES Member

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    That looks great! What did you use for a rub?
     

  2. nstassel

    nstassel NES Member

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    It is the amazingribs.com recipe, always good. I made the kc sauce too.
     
  3. jasonj84

    jasonj84 Dealer NES Member

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    Cool. I will check that out. Figuring out something for the smoker this weekend.
     
  4. BBQ.Uncle

    BBQ.Uncle NES Life Member NES Member

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    C33275EE-D0CD-46BD-B045-8B6481A2D168.jpeg Not Q, but we did grill with coals today. Ribeye, fillet’s, scallops and bacon, peppers and onions.

    Bib & Tucker bourbon. Wife is enjoying Champagne.

    It was glorious. Happy new year!
     
  5. Dennis in MA

    Dennis in MA NES Member

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    I'll just take a fork. ;)
     
  6. Golddiggie

    Golddiggie NES Member

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    Ordered more BBQ/smoking wood yesterday afternoon. Just got the ship notification email with delivery happening tomorrow. Free UPS ground = next day delivery here. :) Coming from Maine too. I should have enough to make it through the weekend, depending on how much I do on the BGE. But it is nice to know that I can get it fast (without paying stupid shipping) when needed. I usually just make sure I order 2-3 days before I need it.
     
  7. Canndo

    Canndo NES Member

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    4F453475-E734-4B5F-A917-C000475B0843.jpeg
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    I just got around to seasoning my Christmas gift from the Mrs. It’s an Arteflame grill top for my XL BGE. It opens up huge possibilities! I’m told the middle grate takes longer to blacken. The last two photos are stock from the webs.

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    Last edited: Jan 9, 2019
  8. Fixxah

    Fixxah NES Member

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    Sweet!
     
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  9. Golddiggie

    Golddiggie NES Member

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    @Canndo Nice looking accessory... Now you just need to ditch the briquette charcoal and get hardwood lump to get some cred back. ;)
     
  10. kurtb

    kurtb NES Member

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  11. Canndo

    Canndo NES Member

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    Read the post again. The last 2 pics are not mine. [wink] I only use hardwood lump and an assorted variety of hardwoods. Now I remember why I had you on my ignore list.[laugh]
    70FE6FF0-85F4-47A2-AD3D-6D1176094D60.jpeg
     
    Last edited: Jan 9, 2019
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  12. Golddiggie

    Golddiggie NES Member

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    Got in a session before the snow starting coming down enough to be an issue (still not coming down hard enough to be an issue). Smoked a 14# turkey and ~7# breast section in the BGE.

    IMG_20190119_153603.jpg

    Using the Smokeware chimney cap for the first time. I might need another session, or two, to dial in the settings on it to get the temperature(s) I want. I'll most likely be using the egg on Monday to cook dinner.
     
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  13. Stryker

    Stryker NES Member

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    From Reddit - smoking on a budget. Coals in the bottom drawer, multiple draws for keep your smoking organized ;)

    upload_2019-1-23_15-59-3.png
     
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  14. PaulR

    PaulR NES Member

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    [laugh]

    uhhh, I'd be afraid of the paint chipping off.
     
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  15. grey

    grey

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    Chipping? How about enamel fumes? Mmmm, tasty
     
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  16. Canndo

    Canndo NES Member

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    I grilled up some lamb pops on the BGE tonight.
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    I also got a new Kick Ash basket. This ones thicker gauge than the old one that I beat to death. It’s also stainless steel this time around.
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    I picked up a Vortex ThunderDome as well. It allows you to fill it with lump and concentrates the fire to the center of your pit. It allows you to have direct and indirect cooking, without a place setter. It also works fantastic with the Arte Flame top I posted earlier. The problem I was having is the solid top heats up too much if you have a full bed of coals going underneath. It works best with a concentrated fire through the middle grate and radiates the heat towards the outside giving you different temperature options.
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  17. Canndo

    Canndo NES Member

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    Prepping the BGE to do some wings using the Vortex. Garlic salt, pepper, corn starch and Dillow dust for the dry rub. Roasted garlic honey & Memphis style barbecue sauce for 1/2. Wango Tango habanero hot sauce and Frank’s for the other half.
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  18. kelton

    kelton NES Member

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    Wango Tango also makes Devil's Duel, one of my favorites

    Secret Aardvark is also great if your a Habanero fan
     
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  19. nastynatural

    nastynatural NES Life Member NES Member

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    6DA8F0EA-307E-4598-85E1-D506C32991AA.jpeg 9DCCB918-D1DA-4A0A-9290-5B4689A6E371.jpeg 2CE95C70-9092-499E-BAA2-C781ED5F9EF9.jpeg Steak and Chicken tips on the grill. Asparagus with rice pilaf. Lobster meat with melted butter. BOOM!! LETS GO PATS!!
     
  20. Canndo

    Canndo NES Member

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  21. nastynatural

    nastynatural NES Life Member NES Member

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    Nice spread buddy!
     
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  22. nstassel

    nstassel NES Member

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  23. kelton

    kelton NES Member

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  24. Sparkey

    Sparkey NES Member

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    Doing a brisket Sunday where do you guys get Butcher paper to wrap it locally?
    Did foil from the temxas crutch last time and it came out good but would like to see if using butcher paper gives a better bark.
     
  25. bluedog-46

    bluedog-46

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    might do a couple turkeys on memorial day. Yes We also go to the graves of family members who served as too many forget that is what its for.
     
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  26. Blueman1914

    Blueman1914 NES Member

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    I've seen it at Restaurant Depot. BMS in Boston might sell it as well.
     
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  27. NHCraigT

    NHCraigT NES Member

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    I am absolutely dumb-founded that not a single NES member has got the dang blatant consideration to post a freakin picture or 2 (or more) of succulent BBQ, Smoked-whatever, or any Grilling = of any kind, and maybe offer just a little subtle bragging about their BBQ talents.

    Lets see those skills!
     
  28. rep308

    rep308 NES Member

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    I had good luck cleaning my grill with Simple Green grill cleaner and seasoning it with olive oil smoking up the yard.

    I’m not poisoning myself with easy off and eating a season full of lye flavored meat.
     
    Last edited: May 27, 2019
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  29. Noreaster

    Noreaster NES Member

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    My daughter has been asking for ribs for a month now, finally got around to it yesterday.
    Changed my sauce recipe, used real maple syrup instead of honey and it was amazing.

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  30. Dennis in MA

    Dennis in MA NES Member

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    My choices are to devour this delicious thing in front of me OR stop and take a picture for you. Sorry. You lost. LOL

    (Honestly, I keep forgetting. Lemme dig in the pix on my phone for ones I take for my son. . . . . Nope. Last one was in November. I'm shocked I didn't take pix of the huge pile of BBQ I made about 6 weeks ago.)
     

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