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Old 04-08-2013, 12:13 PM   #1
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Favorite Grilling Meat-Spring Has Sprung

For all of you carnivores out there just a quick question about grilling items...What do you like to grill?

In order:

Steak
Brats
Chicken
Everything else

My eyebrows...

Now that spring has finally decided to come to the Midwest I thought we should all go out and grill something.
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Old 04-08-2013, 12:58 PM   #2
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Boudin is the best
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Old 04-08-2013, 01:39 PM   #3
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1 1/2" thick boneless ribeye. Dry rub mix.(cumin,garlic,smoked paprika,cayenne pepper,onion powder,Traeger chicken rub). Glazed sauce mix.(whiskey,rose wine,honey,Sweet baby Ray"s BBQ. Apply sauce the last few minutes of grilling.

Beer can chicken. Dry bub mix same as above. Pour out half of a can of beer(down your throat). Top beer can off with 1/4 apple juice concentrate and 1/4 pineapple juice concentrate.

All cooked on a Traeger Grill. Guaranteed to get the folks circling your wagon at any campground.
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Old 04-08-2013, 01:47 PM   #4
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Quote:
Originally Posted by tiredvet View Post
1 1/2" thick boneless ribeye. Dry rub mix.(cumin,garlic,smoked paprika,cayenne pepper,onion powder,Traeger chicken rub). Glazed sauce mix.(whiskey,rose wine,honey,Sweet baby Ray"s BBQ. Apply sauce the last few minutes of grilling.

Beer can chicken. Dry bub mix same as above. Pour out half of a can of beer(down your throat). Top beer can off with 1/4 apple juice concentrate and 1/4 pineapple juice concentrate.

All cooked on a Traeger Grill. Guaranteed to get the folks circling your wagon at any campground.
I'm up for that...............Where can we find you?
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Old 04-08-2013, 02:01 PM   #5
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you said spring is here....WELL we are getting 3 inches of snow now.....but to answer question....i really like the thick cut pork loin...no fat on the things and if not over done its juicy ...then of course ribeye like suggested with rub and bourban instead of beer..
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Old 04-08-2013, 02:23 PM   #6
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Salmon with herbs cooked on foil, till the grill marks appear
Buffalo burgers on the rack, till the grill marks appear

Ditto
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Old 04-08-2013, 05:04 PM   #7
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Moose steaks/hamburgers, bison steaks, pork steaks, caribou hot dogs.
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Old 04-08-2013, 05:22 PM   #8
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All of the above

And RIBS. Not the Michelin tire types. Baby back, St. Louis cut, beef, short.

Halibut. Tuna. Swordfish. Omelets.

Yep, omelets. I make a sausage egg & cheese omelet with a very hot Habenero hot link. If I cook it indoors the DW starts coughing as soon as they hit the pan. I have a pan the just fits under the grill cover. An added bonus is that it gives it a nice smokey flavor.
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Old 04-08-2013, 05:29 PM   #9
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Dry aged rib eye is our first choice.

Flattened whole chicken, a.k.a. Chicken Mattone is a close second.
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Old 04-08-2013, 05:33 PM   #10
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Baby back pork ribs, beer can chicken, porterhouse steaks about one and a half to two inches thick, pork t bones about one and a half inches thick. I cover everything with Tabasco then put a dry rub on then grill. The heat cooks out but the flavor is awesome. Also we like to smoke chicken and brisket in the smoker. We grill year round. We use a natural gas grill, you never run out of fire that way.
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Old 04-08-2013, 06:01 PM   #11
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We like to grill anything all the time. We have even grilled with snow on the ground in the middle of winter in MI.
But we like smoking more than grilling. Ham, chicken, turkey you name it we have probably smoked it. Oh yea even tator tots have been smoked.

In the drip pan it's half water and half spiced rum with some cinnamon sticks, nutmeg and whole cloves. With turkey and chicken you should also put the juciest apples in the cavity too. Smoke slowly at 250 - 300 degrees it comes out very moist. The pounds of the meat depends on how many hours you smoke.
Oh yea the fire should be oak and some sort of fruit wood like apple for the best taste.
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Old 04-08-2013, 09:41 PM   #12
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What? No bacon? Perverts!
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Old 04-08-2013, 09:55 PM   #13
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What? No bacon? Perverts!
We do bacon wrapped Jalapeņos with cheese or sausage inside. If on we lived in pepper country like Dunner!
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Old 04-08-2013, 09:58 PM   #14
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Dunner doesn't like spicy-hot food. Takes away from the flavor of what he's eating.
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