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Old 02-03-2009, 11:01 AM   #1
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Beef and Fish

I took out about 5.5lbs of Chuck and marinated a couple Sea Bass in salt and Brown Sugar.

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Old 02-03-2009, 11:06 AM   #2
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You still cooking on that double barrel ?

Looking good so far GH.
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Old 02-03-2009, 11:35 AM   #3
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Quote:
Originally Posted by Cliff H.
You still cooking on that double barrel ?

Looking good so far GH.
I was going to use the WSM but this morning I realized I have no wood chunks to use in it. So I fired up the barrel. Neighbors the next block over called to see if we smelled smoke!
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Old 02-03-2009, 11:58 AM   #4
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Cool.. Can't wait to see the results!!!!
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Old 02-03-2009, 06:30 PM   #5
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Chuckie off and sliced for dinner
:P


Just got back for babseball practice and the fire has settled down to about 125* so on goes the fish.
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Old 02-03-2009, 07:03 PM   #6
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[quote=Green Hornet]
Quote:
Originally Posted by "Cliff H.":2xt1dkq6
You still cooking on that double barrel ?

Looking good so far GH.
I was going to use the WSM but this morning I realized I have no wood chunks to use in it. So I fired up the barrel. Neighbors the next block over called to see if we smelled smoke! [/quote:2xt1dkq6]

What do you use to fuel your double barrel? Couldn't you chunk up a piece of it?
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Old 02-03-2009, 07:19 PM   #7
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[quote=Nick Prochilo][quote="Green Hornet":36972t4q]
Quote:
Originally Posted by "Cliff H.":36972t4q
You still cooking on that double barrel ?

Looking good so far GH.
I was going to use the WSM but this morning I realized I have no wood chunks to use in it. So I fired up the barrel. Neighbors the next block over called to see if we smelled smoke! [/quote:36972t4q]

What do you use to fuel your double barrel? Couldn't you chunk up a piece of it? [/quote:36972t4q]
I use just logs. They are about 2' long and about 6" to 8" diameter. The Oak and Austrailian Pine are what I use in the barrel. I am way to lazy to chop any wood for the WSM. I was buying the bag of chunks from the grocery store so I can try other flavors of wood that I can't get around here.
And for the fish I need to keep the temps about 100* to 125* and I feel more comfortable doing this on the barrel.
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Old 02-04-2009, 08:21 AM   #8
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Yumm the chuck looks fine
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Old 02-04-2009, 09:04 AM   #9
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The fish took a lot longer than expected. But it was worth the wait. :P
Making fish spread today with most of it.
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Old 02-04-2009, 03:24 PM   #10
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bet it's hard to not just bite into the fish.
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