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Sunday Tacos
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mustgrill
Posts: 141
Marinated pork shoulder steaks with a spicy chili rub. Turned out very good.
Located in Western North Carolina
Comments
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mustgrill,That looks fantastic. How do you make your chili powder? I'm going to a farmers market this weekend where they have a ton of dried peppers. I'd like to make my own.Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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Looks good....I do have a question on the amount of lump you put in there because it looks pretty minimal as to what I've always done (To bottom part of the fire ring)Large BGE
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I will post the recpie when I get home. It takes 5 differnet dry chilies cumin salt a few other things that I can't remember. I'll post later today.Located in Western North Carolina
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Lump? I used about 1/3 of the fire box. Most of it burned in the making plus 4 cups of Mesquite.
Located in Western North Carolina -
Looks good....I do have a question on the amount of lump you put in there because it looks pretty minimal as to what I've always done (To bottom part of the fire ring)
Eddie,I was wondering the same thing. At first I thought I was using too little lump then I started filling the fire box almost all the way. I guess it depends on what you're cooking in relation to what your temp needs to be. I'm still trying to get the hang of it.Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake) -
Yeah is there any reason why you used so little for that?Lump? I used about 1/3 of the fire box. Most of it burned in the making plus 4 cups of Mesquite.
Large BGE
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