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Please post your favorite Mini cook with pics!!
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Bootleg
Posts: 49
I am thinking about purchasing a Mini but I'm not really sure if I will use it. So please post your favorite cook on your Mini. Pictures always help!
Bootleg
Evans, GA
Bootleg
Evans, GA
Comments
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I like the grilling power of the MINI
Chops
Steaks
The very first Pork butt I did on a ceramic grill was the MINI. Direct at 350 dome for a few hours and it convinced me to get the XL. -
Well Bootleg you caught me at the right time.
Just about to post some pic's....here goes;
Tonights dinner mini rack of lamb. It was....how should I put it....sublime.
Red Eye Express seasoning is right on target. The mini did a great job with indirect setup at 350 degrees dome. Life is good with my mini egg.
Clay -
Here's a couple
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nice doug but he said cook not cooks!! LOL
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Here is the pic I missed, must be the wine....
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Morning Bootleg:
Like bill, I have too many cooks to post my "favorite" as they have all been good, but here are a few...
TRI-TIP from last week...
and finished...
and the LINK to cook
Burgers anytime...these were done while on vacation in Marco Island in 2007
Also did a 3# ham that week...
That's enough for now...I was trying to find the one with Tator Tots at the Florida EggFest a few years ago.Have a GREAT day!
Jay
Brandon, FL
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If you have more than one favorite please post them all!!! :woohoo:
Bootleg
Evans, GA -
I love my mini. You'll use it if you like to sear things. It is quick to heat and works great for simple dinners and involved cooks. It does a great job on sausages, chicken breasts/thighs, fish....but searing steaks and chops is where it really shines.
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Rod
Those are some really good pics. What camera are you using? -
Hmmm, either this...
This....
Or this...
Got mine at Christmas and use it constantly. Usually just cooking for me, but it's great for cooking for 2 as well. -
Thanks JoJo.
I use a Nikon D40x. I believe those were taken with the standard 18-55mm lens - they are all older photos (I think those steaks were one of the first cooks on my mini). -
I only have one pic of a mini cook, it was my second which was about a 4 lb sirloin roast. The foil on the roast is where it would touch the dome.
I've also cooked a few 3.5 lb chickens, swordfish, steaks, drumsticks, steak tips- lots of stuff. I am still learning as I find the mini is more challenging when you are putting a lot of meat in it. When the meat covers most of the grill area it blocks the draft somewhat so under those circumstances temp control can get tricky.
I don't cook as well on it as a lot of the other posters, but I recommend making yourself a raised grid. I bought an extra grid when I got my mini and made a raised grid out of it and I use it for most cooks. For indirect I'll fold up a piece of aluminum foil and stick it on the lower grill - works great! -
These are great pics! Is the Mini ideal for only cooks above 300F or can you do one slab of ribs at 250F over a course of 4-5 hours?
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Here are a couple
Grilled salmon
Stuffed wings smoked with sugar cane
Ribeye
Cornbread
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I like your platesetter!
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