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Quick and easy grilled football food........


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Enjoying the day off work today.

 

 

 

Cleaned out my firebox this morning with supreme ease.  Simply raked the ash across the bottom grate and emptied the ash tray as it filled.

 

Simple.  Fast.   Easy.   Another great feature that Kamado Joe has added.

 

 

 

Had some chicken breasts and wings in Mad Hunky brine since my morning coffee.

 

 

Deck radio tuned into local classic rock station.  Great playlist this morning with a little football talked interspersed.  

 

Added some outstanding lump that I've been getting from Fireside Grills in downtown Augusta, Georgia.  Doesn't have a name.  It consists of tremendous pieces of dense lump in a massive white bag.  Imported from Argentina.  One of these days I"m going to slip down there and do one of their legendary dove hunts and see where their lump comes from firsthand.  

 

Tossed in a couple chunks of Bosco-approved peach wood for good measure.  Fired up the Big Red and let it smoke pleasantly for a while as I killed the last of my java.  

 

 

 

 

 

Went ahead and grilled up some boneless breasts early on so I could use them for my chicken dip (recipe in the recipe section).

 

 

 

 

 

 

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Had a little indoor work to do that involved chopping stuff for the dip and getting yardbird rubbed.  Couldn't hear the deck radio to my satisfaction....had the house to myself other than the dogs.....and they never complain over what I play...just the volume.

 

Krunk up the kitchen Bluetooth speaker to a satisfactory volume and put some new tunes on.  Great chopping music.

 

 

 

 

 

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My lovely bride asked that I tone it down on the heat so I didn't use my favorite wing rub......but used my favorite rib rub instead.  Because of this change, I'd set the Big Joe up with 1/2 heat deflector in place and ran the grill cooler than normal.

 

Once the wings were close .....just after the Conecuh sausage & hot dogs were ready.....I flipped them over the coals to crisp up the skin but tried not to allow the rib rub to scorch too much. Pic below taken just prior to this.

 

 

 

 

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We all like our hot dogs done....splitting done.  The Conecuh was great cut into small pieces that we dipped in mustard or bbq sauce.  My wife likes to dip her's in Crawtater sauce.  I think she's onto something good there.

 

 

I achieved the desired crispiness on the wings, but the rib rub scorched just a tad.  It wasn't objectionable at all in terms of flavor, though.  I should have kept them on the cooler side a while longer so less time would be needed over the coals.

 

 

 

 

 

 

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No plated pics.....because it was a blur of fast action after that.   :rofl:    

 

 

 

 

 

 

Football viewing at my hacienda today will be the East Carolina-Navy game, Georgia-South Carolina and then the Ole Miss-Bama games.

 

 

 

Lazy days are great days around the house.

 

 

 

It's worth noting that the weather today was outstanding.....sunny and mid-80's at the time of grilling with highs in low-90's forecasted.

 

 

Hope everyone is having a great day !!!!

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Added some outstanding lump that I've been getting from Fireside Grills in downtown Augusta, Georgia. Doesn't have a name. It consists of tremendous pieces of dense lump in a massive white bag. Imported from Argentina. One of these days I"m going to slip down there and do one of their legendary dove hunts and see where their lump comes from firsthand.

Great looking cook.

As for that lump - when we recently went there they no longer had the unnamed Argentina lump. They are now carrying Fogo, KJ brown and red bag and Carbon Del Sur.

I bought a bag of Carbon Del Sur but have yet to open it.

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