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BigDaddy’s Buzzed Shop Builds, Beer, Smoking BBQ, Grilling, Cake an BS

Discussion in 'Other Builds' started by Bigdaddy4760, Jun 5, 2019.

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  1. Feb 14, 2021 at 12:48 PM
    Austinguy

    Austinguy #FreeManer

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    Ribeyes about to hit the pit...
    3CCB0468-D01B-43D0-8EB8-A14C9AB60372.jpg 52FF8B83-E180-4016-8F28-3976853631B0.jpg 34585E86-F0C7-4B66-9815-121E2EC10923.jpg
     
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  2. Feb 14, 2021 at 12:50 PM
    Bigdaddy4760

    Bigdaddy4760 [OP] Well traveled Older Than Dirt

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    How is it doing with holes plugged
     
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  3. Feb 14, 2021 at 12:52 PM
    Austinguy

    Austinguy #FreeManer

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    So far it’s holding fairly well. About the usual. Kinda surprised
     
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  4. Feb 14, 2021 at 12:52 PM
    Bigdaddy4760

    Bigdaddy4760 [OP] Well traveled Older Than Dirt

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    Watch it a while
     
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  5. Feb 14, 2021 at 12:57 PM
    Austinguy

    Austinguy #FreeManer

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    Yes sir! Gonna keep an eye on it. Probably use more pellets than normal.
     
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  6. Feb 14, 2021 at 12:58 PM
    Bigdaddy4760

    Bigdaddy4760 [OP] Well traveled Older Than Dirt

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    Sho will
     
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  7. Feb 14, 2021 at 1:00 PM
    CurtB

    CurtB Old Timer knowitall

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    Marinate a ribeye??o_O

    ;) whatcha use?
     
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  8. Feb 14, 2021 at 1:00 PM
    CurtB

    CurtB Old Timer knowitall

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  9. Feb 14, 2021 at 1:01 PM
    Austinguy

    Austinguy #FreeManer

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    Oh yeah. I like this Montreal marinade. Simple oil, vinegar and Montreal seasoning. It’s a bold flavor. Probably not for everyone.
     
  10. Feb 14, 2021 at 1:10 PM
    MarX

    MarX Hotdogs, spam and skittles.

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    RETRAX bed cover, Tailgate lock, TRD exhaust. 887's, LR UCA'S, Bilstein 5100's and Deavers AAL.
    That looks great
     
  11. Feb 14, 2021 at 1:14 PM
    Beretta4x4

    Beretta4x4 What makes the green grass grow? TTC#0114

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    I like Montreal seasoning for chicken
     
  12. Feb 14, 2021 at 1:24 PM
    CurtB

    CurtB Old Timer knowitall

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    I might try it. How long did it marinate?
     
  13. Feb 14, 2021 at 1:37 PM
    Austinguy

    Austinguy #FreeManer

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    I like to get at least 7-8 hours on it but if you can get more it just gets better
     
  14. Feb 14, 2021 at 1:40 PM
    jlusmc

    jlusmc Well-Known Member

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    @Bigdaddy4760 when cooking said primus ribus, doest thou put the fatty side up or down on the rack? My brain is saying fat up so it will soak thru the meat as it makes it's way to the pan but I really don't know crap about it.
     
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  15. Feb 14, 2021 at 1:51 PM
    Beretta4x4

    Beretta4x4 What makes the green grass grow? TTC#0114

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    Fatty side up is generally better as the fat melts in the heat and either spreads over the outer area of the meat, or is slowly absorbed as it sits above the meat, thus softening and spreading the flavor.

    :fingerscrossed:
     
  16. Feb 14, 2021 at 2:14 PM
    Bigdaddy4760

    Bigdaddy4760 [OP] Well traveled Older Than Dirt

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    Fat up
     
  17. Feb 14, 2021 at 2:16 PM
    Vmax88

    Vmax88 Well-Known Member

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    I just saw this at Atwoods in Crowley.
    I am not sure if I love it or hate it:notsure:

    [​IMG]
     
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  18. Feb 14, 2021 at 2:16 PM
    Kanyon71

    Kanyon71 Well-Known Member

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    Fat up as it helps with moisture by in essence self basting.
     
  19. Feb 14, 2021 at 2:18 PM
    Bigdaddy4760

    Bigdaddy4760 [OP] Well traveled Older Than Dirt

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    @wilcam47
    Somebody not happy about this weather
    7DC81F13-98EB-411B-8622-ADF172B04557.jpg
     
    TomTwo, Pandaman59, irayfz6 and 8 others like this.
  20. Feb 14, 2021 at 2:20 PM
    Vmax88

    Vmax88 Well-Known Member

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    This is why I sleep on my back:anonymous:
     
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