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SteveWPBFL
Posts: 1,327
One of our go-to's, takes half hour cook time. 350-400F raised direct. Full rack of bonelss-skinless chicken, planked salmon. It'll feed the fam and then some. And can be done on a week night. Looking for a few new ideas to add to our line up. Goo-goo-ga-joob!
Comments
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Good to see another Cane on the board!
Cooking on a LBGE and MM down in Miami, FL. -
are the chicken and salmon ready at the same time?
Cooking on a LBGE and MM down in Miami, FL. -
Thank U sir! Close, the salmon took five minutes longer.
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Great cook. Both are faves in this house."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
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Spiral cut hot dogs. Couple of places near me sell 1/4# all beef dogs. 1 makes a meal. The meat gets crisper and smokier, and all manners of things can be stuffed into the cuts.
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Nice looking cook!
My week night go-to is pork tenderloin: Marinaded in the concoction of your choice and cooked indirect at 400 to an IT of 145. Takes a little less than an hour.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
Balsamic Porkchops. I brine them as I'm lighting the fire, then throw on direct, baste the top with cheep balsamic right before flipping, and flip every 1 minute or so, basting each time. It does require staying by the grill, but you're done in less than 20 minutes and it's good therapy on a weeknight (the chops are excellent, too)._____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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Chicken thighs, 100s of different flavors. Korean, Chinese, Japanese - Jamaican, Mexican, Tex Mex, Southern.........
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Pepper ale beef and ham on the holidays top my go to listLarge BGE, Medium BGE, Kamado Joe Jr, 36" Blackstone Griddle Blackstone Tailgater and Roccbox owner/operator from Los Angeles
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