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    191
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  • Gender
    Male
  • Location:
    WNC
  • Interests
    fishing
  • Grill
    Akorn

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829 profile views
  1. I like a headlamp. Every one I've used is as weatherproof as I am.
  2. I've found that the best BBQ sauce in NC is served on the side....
  3. Rip

    OUT DOOR SECURITY CAMS

    Try this and let me know how you like it... https://sunflower-labs.com/
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    Hot dog chili

    Occasionally I have a craving flung on me for a good old fashioned hot dog (all the way with slaw). Store bought chili just doesn't cut it. I found this recipe that reminds me of the chili on hot dogs I grew up eating and loving. I basically followed the recipe except for substituting bacon grease for Olive Oil (why not?) and I cooked it on the Bubba Keg with some Pecan chunks for a little delicious smoke flavor. Cooking times took a little longer on the grill. But it was a fine afternoon. Ingredients 1 pound lean ground beef water 1 medium Vidalia onion or sweet onion, finely diced 2 cloves of garlic, finely diced 1 Tablespoon olive oil 2 cups ketchup 1 Tablespoon prepared yellow mustard ½ teaspoon salt ½ teaspoon pepper 2 teaspoons chili powder 1 teaspoon Worcestershire sauce Instructions Place lean ground beef in a bowl and cover with water. Use a wooden spoon or your hands to break up the beef. Set aside. Over medium heat, saute diced onion and garlic in olive oil in a large saute pan or Dutch oven. Once the onion and garlic are soft, add the ground beef and water to the pan. Cook about 5 minutes, until the beef is no longer pink on the outside. Add ketchup, mustard, salt, pepper, chili powder and Worcestershire sauce Reduce heat and simmer for 20 minutes, stirring frequently, until mixture has thickened and reduced and the beef is cooked through .......(Author: Atta Girl Amy)
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    Tire pressure Gauge

    What will you take for the old pencil gauge....?
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    Making A Brisket for the In-Laws

    I'm not familiar with KJ cubes, but I use half of any (store bought) starter when I'm trying to go low 'n slow.
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    Making A Brisket for the In-Laws

    Try starting with half of whatever kind of fire starter you use. I've found that a small fire is much easier to control when you're shooting for a specific temp.
  8. Circa 2009, Bubba Keg Convection Grill, Operation Handbook. Dad is a hero. The family is thrilled! Neighbor feels inadequate.
  9. I've always thought the key to getting a screaming hot fire was to maximize the air intake. It will be interesting to hear how lowering the ash pan works. I'd try that, without removing the top vent, first. Keeping the top vent on will, at least, give you a little control.
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    Concrete top grill table w/LEDs

    I wish I was half the "not a woodworker" you are. Very nice.
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    Grill safety

    I wouldn't be scared to take a nap beside that set up.
  12. You sure that's not an ad that you're seeing because of your viewing history?
  13. You might be on to something there. Living in NC, most everything is Hickory smoked. Maybe I'm just "burned out" on Hickory, too. I'm not into a heavy smoke flavor - regardless of the meat or the wood used for smoking. And...My previous home had several large Pecan trees on the property that kept me in good supply. I guess over the 15 years I lived there I developed my taste for Pecan. I rarely use more than the equivalent of a fist sized chunk in any cook. I do like it because I think it's much more versatile than Hickory. I believe it works well with Pork, Fowl and Fish. I rarely smoke Beef. But it's like the old man said....there's a reason they make chocolate and vanilla ice cream - everyone doesn't like the same thing. Fortunately, I like both.
  14. That's the reason I mostly use Pecan. In my opinion, it's very mild, it seems to work with everything and should be very plentiful around Bamalama.
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    joe jr temp hi temps

    My advice is to start your fire with 1/2 of a starter and start gradually shutting the vents around 100* to 150* before you get to your desired temp.
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