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  #21  
Old 11-30-2020, 11:56 AM
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Looks fantastic Ray! I've been known to spend some time at the smoker myself.
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Foods!  Smoked Meats-20200417_090641.jpg   Foods!  Smoked Meats-20200417_211341.jpg   Foods!  Smoked Meats-20200417_234229.jpg   Foods!  Smoked Meats-20151128_111005.jpg   Foods!  Smoked Meats-20200416_202119.jpg  

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  #22  
Old 11-30-2020, 01:15 PM
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Quote:
Originally Posted by Amccombs3 View Post
Not the same thing, but this year I learned to make beef jerky in an electric dehydrator. I’ve tried quite a few different flavors so far, but teriyaki is my favorite so far.
That's great Anne! Jerky is one of my favs.
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  #23  
Old 11-30-2020, 01:16 PM
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Josh, those look tasty. It's a beautiful thing!
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  #24  
Old 12-01-2020, 10:17 PM
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Dang, Ray, those ribs....

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  #25  
Old 12-01-2020, 10:48 PM
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Quote:
Originally Posted by Don Boose View Post
Flyboy -

What kind of paper did you use, and how did you color the edges?

Dogface
Don, I think he may have used BBQ souse to color the edges.

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  #26  
Old 12-02-2020, 07:19 AM
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Very nice Ray! My second hobby is make a Barbecue every weekeend is a launch or dinner from family.
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  #27  
Old 12-02-2020, 07:35 AM
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Smile

As I mentioned here in the forum a few times, Rio Grande do Sul is one of the cattle-producing states in Brazil, so the tradition of roasting meat on charcoal is quite old, dating back to the 17th century. In general the only seasoning that is used is coarse salt in stone. Here you see a rump cut (which is one of the noble parts) of the cattle.


In Brazil it is common to roast the barbecue on metal skewers. They are carefully rotated by the roaster to find the correct point of the roast depending on the cut, they are also roasted, cuts of pork, chicken and their internal parts (in general the heart of the chicken seasoned with herbs) and in the border regions with Uruguay the cut of sheep that has a science to roast but is an extremely tasty meat. It is also common to roast the rib window, a square cut of a section of the rib that takes four to eight hours to roast, but when it is done it usually becomes butter to the point where you can remove the bone by hand.



In the pics you see on of point (and my favorite) of roasting, rump cut is it is tasty, soft and in general is eaten with wheat flour always accompanied by a cold beer.

Usually the barbecue is made of bricks and is leaning against the wall, in all houses in Porto Alegre there is one and even in apartments projects from the 1970s to here include a barbecue area in the leisure area or in the kitchen, but there are portable and bass models like those used in North America. (USA and Canada).














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Old 12-02-2020, 07:48 AM
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That is one perfectly cooked tasty looking piece of beef! I would be
all over that, the sausage and beer! A good day for sure Pericles.
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  #29  
Old 12-08-2020, 08:09 PM
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Dang that looks good!

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  #30  
Old 12-13-2020, 01:03 PM
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Maybe Santa can bring this to all the good smokers and grillers
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