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sxshooter

Sockeye, Carne Asada, Pollo, & A Great Pinot Noir

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Tonight was another mish-mash of good food. I kegged some Sockeye salmon and some marinated meats.

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That Pinot is a Mondavi 2007 Reserve we bought in 09 when returning from So Dakota by way of Napa Valley. We drank most of it the first year. It was good, but it's now great. Wish I had kept some more. It's aged fantastically.

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Damn SXS I think you should open a resturant. I have been following your cooking on here. You do a terrific job. Ed

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Ed,

That's a great compliment to someone that couldn't boil water without burning it 10 yrs ago. I joined some barbeque forums and bought real southern style offset bbq and that keg all just in the last few years. Barbeque is a lot different than grilling. I learned a lot from those folks on the forums.

One of my favorite pix is a plate that won me a monthly online contest for a full plated steak seafood meal. This one still makes me hungry when I see it. There's crabcakes, salmon, and tataki tuna in there. All cooked on the bbq. That's a prime NY steak as I recall. (wrong pic) I think I could open a restaurant on that plate alone, but I'd eat the profits. :P

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sxshooter,

You sure can cook up some great looking meals...

I love grilling/bbq on my green egg.

Did you do anything different in the crab cake recipe for grilling vers stove top cooking?

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SW,

Thanks. The keg is about the same thing as a BGE in how it cooks. The metal construction is lighter and it has an adapter to hang it to a trailer hitch receiver to haul it places. I made a charcoal basket to add some versatility. In the pics with the chicken and Carne Asada, you can see it setting up on the diffuser rack and the grate is right down on the basket so I can cook "hibachi" style with super hot fire close to the food. Otherwise, with thin meats, you get a baked meat with no sear or you get a dried out piece of meat.

For the crabcakes, I used my wife's regular recipe. It has Panko breading and I put a cast iron pan on the keg because all the meats had to be cooked on the keg.

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You might also want to look into a griddle for your BGE. These are made of stainless.

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Sorry, I got my pix mixed.

Here's the steak plate

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sxs,

I checked out the Keg web site, that is a nice bbq/smoker.

When required I use a cast iron pan on the cooker too.

I like the "hibachi" style ring you made up. :good:

I have the med size egg, so I just heat up the whole cooking area to high heat and cook thin meats on the open fire if you will..

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SW

I gotcha. I just like the idea of being able to make a small fire to quickly sear small-medium amounts. Overall, it's been handy for scorchin stuff.

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Yum, is all I can say.

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sxs

Those SST perf fire rings are really sweet, are you in the water filtration business.

What is your perf thinkness and dia x h. I would like to get a set like that maybe 8" dia x 4" high.

I love the cooking action shots.

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The sheet stock was 10ga or about 1/8". The holes are 3/16 or 1/4" and it's 10" in diameter x 4" high.

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Those plates of food look delicious. The presentation is done very well. That always is a plus.

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Thats some good stuff Chuck! I really enjoy cooking/grilling too, but you make it look purdy.

Sucks for me cuz the wife and kids wont eat Game or Seafood so there is not much point for me to get too elaborate haha.

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DD,

There are two ways to look at the wife not eating wild game/seafood.

One, Don't have to fuss over the meal and cook it the way you like to eat the meat.

Two, see number one. LOL

I was happy to see my wife would eat venision, chili, bbq or whatever I can cook up..

I'm on the look out for a good venision jerky recipe now.

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I'm on the look out for a good venision jerky recipe now.

Go to www.cooks.com and type in "venison jerky" in the search bar. Take your pick or mix and match some of the recipes on there. There are good sausage recipes on there too.

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