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Vermin999

Executive Chef
Joined
Oct 7, 2009
Messages
2,848
Location
San Diego CA
For me anyways. Smoked a couple of chickens, short ribs and a ham on the drum. Used a chunk of apple for smoke and cooked in the 225-240 range

Chickens. One on left rubbed with Rooster Booster, right using Yummmy Chicken seasoning. Smoked them for approx 3 hours. Shredded both of them for.........whatever.
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Short Ribs. Seasoned with S&P, granulated garlic, cumin and red chile flakes
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Yummmy chicken done.
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RB chicken done
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Short ribs done. Smoked them for approx 3 hours then put in pan with some mushrooms, garlic, onions celery and a beer for about an hour. They were good but should have left them foiled for a little longer to get them a little more tender.
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Smoked a ham. Seasoned with Yellow mustard, brown sugar and chipotle chile powder. Smoked it for about 1.5 hours.
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Then a hunk o beef on the Weber grill with the rotisserie. Marinaded in Worcestershire sauce overnight and then applied some Suzie Q Santa Maria seasoning.
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Planning on slicing the ham and beef sliver thin for sammies.
 
Ham sliced
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Beef sliced.
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Sammie for dinner. Made a chicken salad with chipotle mayo, beef, ham, provolone cheese, pepper jack cheese,lettuce, tomatoes, roasted red peppers, jalapenos, giardiniera, pickles, onion, mustard, on a whole wheat french loaf.
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Vermin, you have a meat slicer? Any pics of that? I'm in the market for one. My Rapala electric knife is good, but inaccurate for thin cuts.
 
Vermin I have the same one. I hold it at the sink and use the sprayer attchment to rinse it off. Just be carefull not to get water inthe motor. I spray it down with kitchen spray, let it sit then rinse again. Let it dry then put it away
 

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