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May 24, 2020
12:01
:42
am
cougfanblue
CB Nose Hair
This is the right answer. Santa Maria rub, 225 until 125, then reverse sear.
Let me also recommend this black pepper sauce. Fun to make, and so dang good.
https://www.youtube.com/watch?v=yEmNoYncsRE
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cougfanblue
Previous username
cougfantan
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cougfanblue
Joined
May 2, 2007
Last login
Apr 26, 2024
Total posts
128,769 (38,093 FO)
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Messages
Author
Time
I joined the ranks of Green Mountain Grill owners tonight
byujdmba
5/23/20 9:49pm
What's the plan for the tri tip?
fldnstrm
5/23/20 9:52pm
Frankly I’m open to sugggestions.
byujdmba
5/23/20 9:57pm
Montreal steak seasoning, smoke for about an hour or so at 225 and then
cracka
5/23/20 10:04pm
Sub Spade-L Ranch rub for the Montreal.
kccougar
5/24/20 8:49am
I've tried it but still prefer the Montreal.
cracka
5/24/20 9:04am
I really like salt and pepper, heavy on the pepper.
fldnstrm
5/23/20 10:12pm
Here’s what I do
Veracruz
5/23/20 10:14pm
This is the right answer. Santa Maria rub, 225 until 125, then reverse sear.
cougfanblue
5/24/20 12:01am
Love mine. The wifi is a great addition. Quality is terrific
LiveY'r
5/23/20 9:56pm
Exactly what I bought last month.
garyfan
5/23/20 10:12pm
I still have my original Daniel Boone, going on 8 years. Still going strong. Doing spare ribs and chicken drums Monday.
NWCoug
5/23/20 10:13pm
You will not regret it. Get the pizza attachment. Worth every penny.
Adwight
5/23/20 10:34pm
Ever try to use the pizza attachment to sear steak?
byujdmba
5/24/20 9:08am
I don’t have cast iron but I’m gonna have to do that.
Adwight
5/24/20 9:17am
Great choice.
cougfanblue
5/23/20 11:53pm
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