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Old 06-05-2010, 07:54 PM   #201
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I have that very same Broil King out at my cabin. I have the propane version, but it works really well. On mine the tank is stored behind those stainless doors underneath the grill, but I assume on the nat. gas model it would just be extra storage. You could keep your wood chips and bbq brush etc. down there. Overall a good bbq. Plus, it's a Canadian company.
It's also murderously easy to get parts for them. Rouge, you can always go to BBQs Galore and ask them about stuff - their prices are competitive and they're really knowledgeable and friendly. At the very least, get the BBQ cover there - they're very good quality and a very good price.
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Old 06-06-2010, 01:20 PM   #202
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Anyone have a good beef jerky marinade. I use a dehydrator to cook it if that makes a difference. As a side not Safeway has their sirloin roasts 50% off until tomorrow.
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Old 06-07-2010, 12:32 PM   #203
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Anyone have a good beef jerky marinade. I use a dehydrator to cook it if that makes a difference. As a side not Safeway has their sirloin roasts 50% off until tomorrow.
Ingredients

  • 1 1/2 to 2 pounds flank steak
  • 2/3 cup Worcestershire sauce
  • 2/3 cup soy sauce
  • 1 tablespoon honey
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons onion powder
  • 1 teaspoon liquid smoke
  • 1 teaspoon red pepper flakes
Directions

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
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Old 06-07-2010, 01:46 PM   #204
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I bit the bullet and bought pork for the first time in a year (yay costco 5$ off coupon)

How does one cook pork chops on the BBQ - what temp and how long per side etc? Thanks.
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Old 06-07-2010, 02:04 PM   #205
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Cook the pork chop the same way you would cook a steak. Medium-High temperature on your grill. Depending on how "done" you like it, you want to aim for the 145-160 degrees internal temperature. The trichinosis parasite (very, very, rare these days) dies at 137 degrees. If you want medium-rare, cook it until the center is a nice rosy color. If you want medium, cook it until the moment the last bit of pink disappears. I usually go by touch, but if you're feeling apprehensive either take the temperature or make a small incision at the thickest part to check if it's done. Make sure to let it rest for 5-10 minutes before digging in. There's nothing worse than a dry pork chop.

As for the trichinosis parasite, apparently the only people that get it nowadays are the people that eat raw bear meat. Pork is a very clean meat, way different than the pork that our parents grew up eating.

Last edited by Komskies; 06-07-2010 at 02:07 PM.
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Old 06-07-2010, 02:08 PM   #206
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The only meat I eat medium rare is steak. Pork is all medium - well done. Thanks.
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Old 06-07-2010, 02:12 PM   #207
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The only meat I eat medium rare is steak. Pork is all medium - well done. Thanks.
You're looking for the 155-160 degree temperature range, or firm to the touch, or white flesh throughout.
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Old 06-07-2010, 03:14 PM   #208
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Pork chops are very lean nowadays and cook/dry out fast. Plus the fact that they are normally cut very thin, they won't take long.

Why don't you normally buy pork?
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Old 06-07-2010, 05:24 PM   #209
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Pork chops are very lean nowadays and cook/dry out fast. Plus the fact that they are normally cut very thin, they won't take long.

Why don't you normally buy pork?
The Costco chops are thick cut for sure, and as long as you watch them you will have no problem with them drying out. You don't need to cook them well-done. Just go for a medium-well and you are going to be fine.

I prefer to stuff my pork chops, but even just plain with a little spice they are awesome. I also like to grill up some apple slices when I got that route and make a sauce that for the apples. It takes a few extra minutes, but adds so much to your meal to have the grilled apples with the pork chops!
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Old 06-07-2010, 05:30 PM   #210
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I remember those now, ultra lean boneless center loin chops.

The Costco part went right over my head, my MIL would cook those in gravy, nice.
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Old 08-10-2010, 07:03 PM   #211
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Old 04-08-2011, 09:21 AM   #212
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Seeing how it's April 8th already, I figured it was time to give this thread a bump. I'm going to get the smoker out tomorrow and do my first BBQ of the year.

Co-op has beef ribs on sale right now, so I went out yesterday and got a bunch of those, then I'm going to head over to Costco today and pick up a pork shoulder to make some pulled pork with. Forecast only shows a high of 5 degrees tomorrow, but honestly it'll be worth it.

Anyone else kicked off the bbq season yet?
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Old 04-08-2011, 09:28 AM   #213
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I picked up steak at costco yesterday. Its not warm enough to bring out the margaritaville yet but soon.
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Old 04-08-2011, 09:31 AM   #214
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Enclosed patio ftw! I get to grill 365 days a year!

There's nothing like playing 2 hours of hockey on an outdoor rink, and then BBQing a perfect Strip Sirloin.......mmmmmmmm
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Old 04-08-2011, 09:31 AM   #215
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Quote:
Originally Posted by Komskies View Post
Seeing how it's April 8th already, I figured it was time to give this thread a bump. I'm going to get the smoker out tomorrow and do my first BBQ of the year.

Co-op has beef ribs on sale right now, so I went out yesterday and got a bunch of those, then I'm going to head over to Costco today and pick up a pork shoulder to make some pulled pork with. Forecast only shows a high of 5 degrees tomorrow, but honestly it'll be worth it.

Anyone else kicked off the bbq season yet?
Well hot damn I was thinking the same thing too but was going to go with pork ribs, but beef ribs would be good too! That smoker's going to be full tomorrow!
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Old 04-08-2011, 09:34 AM   #216
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Enclosed patio ftw! I get to grill 365 days a year!

There's nothing like playing 2 hours of hockey on an outdoor rink, and then BBQing a perfect Strip Sirloin.......mmmmmmmm
Lucky dog. I did some sporadic grilling through the winter, either when the snow had melted a bit or when I simply had to have some steak, but now I'm ready to kick it into high gear!
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Old 04-08-2011, 10:09 AM   #217
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what's everyone's favourite cut of beef? I enjoy a good rib eye.
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Old 04-08-2011, 10:15 AM   #218
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what's everyone's favourite cut of beef? I enjoy a good rib eye.
The AAA rib eye from Costco is such a beautiful cut of meat. Perfect marbling and they cut them nice and thick.

My favorite cut of beef would have to be filet mignon though, followed closely by a thick cut T-bone.
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Old 04-08-2011, 10:19 AM   #219
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NW Costco sells Prime grade beef - in black Styrofoam.
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Old 04-08-2011, 10:21 AM   #220
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what's everyone's favourite cut of beef? I enjoy a good rib eye.
It's like choosing a favorite child.....

In order:

1. Strip Sirloin, thick cut with 1/4" of fat left on.

2. Rib Eye. The perfect "Big Steak Meal" cut of beef.

3. Short Ribs.
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