Back Yard Chef: BBQ, smokers and more. - Ford Bronco Forum
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post #1 of 19 (permalink) Old 09-13-2019, 04:52 AM Thread Starter
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Back Yard Chef: BBQ, smokers and more.

Summer is officially over but there is still time to show off your back yard skills.

Equipment: There are so many choices nowadays. Charcoal, wood, propane, pellets.

Food: Wild caught, store bought. Beef, Fish, Chicken or whatever floats your boat.

Prep: just S&P, marinades, injections or witchcraft.

Pics: just show lots of pics.

Recipes: feel free to share.
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Bronco is sold to another member but the memory will live on.
I still come here to keep up with wheeling buddies and check out their rides.
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post #2 of 19 (permalink) Old 09-13-2019, 04:58 AM Thread Starter
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I love to cook outdoors. It's my favorite hobby.


I will start with my equipment. My mainstay is a Sunterra Santa Maria adjustable Pit. I have wanted one forever and finally made it possible last year.



It is a fire brick lined wood only grill. IT has two sides and can run a rotisserie.

When I want low and slow I have a Louisiana Grill vertical pellet smoker.



It's good for many things from jerky to an amazing brisket.
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Bronco is sold to another member but the memory will live on.
I still come here to keep up with wheeling buddies and check out their rides.
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post #3 of 19 (permalink) Old 09-13-2019, 05:05 AM Thread Starter
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From the Santa Maria Pit.

Authentic Gyros.







Tri-tip



Felet Minion.



Ribs smoked then finished on the pit.

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Bronco is sold to another member but the memory will live on.
I still come here to keep up with wheeling buddies and check out their rides.
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post #4 of 19 (permalink) Old 09-13-2019, 05:13 AM Thread Starter
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From the smoker:

Bison burgers. 10x better tasting than grass fed beef.



Beef Jerky.



brisket



Cinnabun peach and blueberry cobbler.



El Kabong and biggum like this.

Bronco is sold to another member but the memory will live on.
I still come here to keep up with wheeling buddies and check out their rides.
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post #5 of 19 (permalink) Old 09-13-2019, 08:03 AM
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Komado meatloaf




wings and pork belly burnt ends on the offset


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post #6 of 19 (permalink) Old 09-14-2019, 01:03 PM
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Hard to see but some charbroiled oysters on a Weber.
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post #7 of 19 (permalink) Old 09-15-2019, 03:40 AM Thread Starter
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I got a late start tonight.



Chicken breasts and Jalapeno and cheese sausages.


Bronco is sold to another member but the memory will live on.
I still come here to keep up with wheeling buddies and check out their rides.
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post #8 of 19 (permalink) Old 09-16-2019, 10:27 AM
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Quote:
Originally Posted by 90Beater View Post
From the smoker:

Bison burgers. 10x better tasting than grass fed beef.



Beef Jerky.



brisket



Cinnabun peach and blueberry cobbler.



None of your pics work for me...

And beef that grazed on the pasture across the road, that you herded, drove, corralled, vaccinated, tagged, and prodded tastes much better than anything you can buy in any store. My ol 94 bronco was used to drive them down the back roads to the feed lot for winter.



309ci inline 6, 9.75:1 CR, Big Valves, ROLLER ROCKERS, Clifford intake and headers, Schneider 140H cam, DUI HEI ignition, 450 QFT 4bbl carb, Saginaw swap, FlowKooler water pump, Steel timing gears, 2.5in y-pipe into a single 3in cat and borla muffler.
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post #9 of 19 (permalink) Old 09-17-2019, 04:42 AM Thread Starter
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Quote:
Originally Posted by BigBlue 94 View Post
None of your pics work for me...
This is the only site I have had a problem with that. I host my own pics on my site and link them when posting in forums.

I noticed a few weeks ago the pics I linked did not show up on FSB.

I clicked on the box where the pic did not show up and it gave a security warning that the certificates were for and it was my host provider and not my actual website.

I said to trust it and they now show up.

They do not show up on my tablet and I can not do the same as above.

Since the linked pictures work on every other site I post to I'm not sure where the problem lies.
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Bronco is sold to another member but the memory will live on.
I still come here to keep up with wheeling buddies and check out their rides.
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post #10 of 19 (permalink) Old 09-17-2019, 04:59 AM
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firefox not liking the URL:
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Warning: Potential Security Risk Ahead

Firefox detected a potential security threat and did not continue to Tophersworld. If you visit this site, attackers could try to steal information like your passwords, emails, or credit card details.

What can you do about it?

The issue is most likely with the website, and there is nothing you can do to resolve it. You can notify the website’s administrator about the problem.
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post #11 of 19 (permalink) Old 09-17-2019, 08:42 AM
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Your links look like they start with http. There was something they were talking about awhile back that would only allow https links. What that means, what it does, & why it does it is all beyond me.
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post #12 of 19 (permalink) Old 09-17-2019, 08:49 AM
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Quote:
Originally Posted by El Kabong View Post
Your links look like they start with http. There was something they were talking about awhile back that would only allow https links. What that means, what it does, & why it does it is all beyond me.
Yup, new security protocols a couple years ago limited hosted pics to secure HTTPS sites.



309ci inline 6, 9.75:1 CR, Big Valves, ROLLER ROCKERS, Clifford intake and headers, Schneider 140H cam, DUI HEI ignition, 450 QFT 4bbl carb, Saginaw swap, FlowKooler water pump, Steel timing gears, 2.5in y-pipe into a single 3in cat and borla muffler.
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post #13 of 19 (permalink) Old 09-17-2019, 08:51 AM
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Now that it's finally starting to cool off some more (I hope), BBQ weather is heating up. I used to do everything just on my Old Smokey, but I finally got a pit last year. Still working out the kinks on the temperature control, it doesn't like to stay at the 250° point unless the fire is practically out. I add a log and it spikes to 350° very quickly.

I don't have any pictures, but my specialty is pulled pork. I use a custom spice blend as a dry rub on the outside, and inject it with apple cider vinegar. Smoke it for about an hour per pound, and I shred it after it rests for about half an hour. I like to use a Shiner bock based sauce that's thin enough to coat everything without running out and making a mess.

When I'm crunched for time, I'll finish it in the oven after it smokes for a minimum of 4 hours.


I also smoked a 20 lb turkey last thanksgiving that turned out perfect, and it was my first try. The only thing that went wrong is I didn't baste it, so the skin dried out too much.

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post #14 of 19 (permalink) Old 09-17-2019, 05:47 PM
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The wife and cast-iron cooking. She is so great. How many of your wives will slaughter a pig.
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Train today for tomorrow's unknown!
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post #15 of 19 (permalink) Old 09-18-2019, 04:14 AM Thread Starter
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OK test this with https.








Bronco is sold to another member but the memory will live on.
I still come here to keep up with wheeling buddies and check out their rides.
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post #16 of 19 (permalink) Old 09-18-2019, 07:02 AM
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Quote:
Originally Posted by 90Beater View Post
OK test this with https.








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post #17 of 19 (permalink) Old 09-19-2019, 04:12 AM Thread Starter
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Yeah, I know. On my PC I clicked on the little missing photo icon and when I got the message posted above I said to trust it. Now they all show up.

On my tablet and phone I can't even click on the icon so they don't show up.

I post that way to many different sites and they all work except this one. It use to work here as well.

In the reply I click on insert image then paste in the link to the photo.

Bronco is sold to another member but the memory will live on.
I still come here to keep up with wheeling buddies and check out their rides.
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post #18 of 19 (permalink) Old 09-29-2019, 07:28 PM
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Rubbed some butt and choked some chicken today

Came out great!




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post #19 of 19 (permalink) Old 10-03-2019, 11:26 PM
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For a BBQ yard party, in shell peanuts and Cheetos spread out while the meat is cooking; tortilla chips and some great dips, like fresh pico and guac are an addition that more and more folks expect and enjoy. I usually only do brisket, pork butt, sometimes baby backs. Some sides I like to make:

Hominy with bacon, cheddar, and chiles.

Summer vegetable gratin

Slaw with tomatillo avocado sauce

Corn bread, or Cherokee Bean bread (basically a corn bread with pinto beans).

Zucchini Fritters

Grilled corn, or elotes

Drunken beans - beer and tequila

to share google street view imagery
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