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Fish, pig, chicken and deer (lots of pics)

Dyal_SCDyal_SC Posts: 4,276

Been grilling a lot of ordinary stuff lately....not a lot of fancy stuff, but still stuff nonetheless.  :)  Took a few pics along the way.

Some sockeye salmon:

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A coupla center cut poke chops:

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A diet pepsi butted chicken....yeah, I know, there are better ways to grill chicken and the soda can doesn't do squat.....but I had the time...and just felt like giving the beer butt chicken accessory some love.  :)

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And finally some ground venison steaks tonight topped with caramelized onions.  I looooove Worcestershire Sauce.  :D

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Comments

  • calikingcaliking Posts: 8,547
    wow! you've been busy sir. That chicken looks mighty proud. What IT did you cook the salmon to? I can never seem to get that one right.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • FoghornFoghorn Posts: 4,219
    A smorgasbord.  Well done.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • six_eggsix_egg Posts: 746
    Great as always Dyal_SC.  ^:)^

    XLBGE, LBGE 

    Texarkana, TX

  • JRWhiteeJRWhitee Posts: 3,135
    Good stuff Dyal.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • Dyal_SCDyal_SC Posts: 4,276

    Thanks a lot, fellas'!  @caliking, I took the IT to around 150-155 deg f if I recall.  One thing I noticed about the sockeye salmon was that the fats seeped to the surface as it cooked.  It was sorta nasty looking...haha  Tasted great though...almost like a natural buttery baste.  :)  Never had that happen with any other salmon I've cooked. 

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