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Favorite team:New Orleans Saints 
Location:Here and There
Biography:
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Occupation:Resident
Number of Posts:3152
Registered on:1/5/2008
Online Status:Not Online

Recent Posts

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re: Reverse Seared Steak on Pellet Grill - Dr Beardface
I don't usually like a lot of seasoning or crust on them. It was a great cut of meat and I didn't want to mask the flavor much. Next time, I'll probably use a little more seasoning and maybe some butter. This was a first trial run. The GrillGrates flip over as well to get a more even sear ...
Posted on Food and Drink
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Reverse Seared Steak on Pellet Grill - Dr Beardface
One of the biggest questions folks ask and are skeptical about the pellet grills seems to be their ability to cook a good steak. I finally tried it out myself to find out how it would do. I got 2" thick ribeyes and seasoned with just TexJoy steak seasoning. Grilled on indirect heat at 250 until t...
Posted on Food and Drink
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re: Whiskey/Bourbon/Scotch appreciation thread - Dr Beardface
[quote]Mr fullmoon posted it when they were looking for a new pic...beat out a lot of other cool pics. Has that Wic fancy app touch to it[/quote] Nicely done! I took a picture during Christmas with the tree and such and I'll try to convince the fiancee to let me do a Christmas card next year ...
Posted on Food and Drink
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re: Whiskey/Bourbon/Scotch appreciation thread - Dr Beardface
[quote]That was my birfday lineup[/quote] Thought that pic looked familiar :lol: How the heck did they get that pic. Trolling on TD?...
Posted on Food and Drink
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re: Big Green Egg purchase advice - Dr Beardface
It goes up to 600 degrees and if you use the GrillGrates, it gets even higher on them....
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re: Big Green Egg purchase advice - Dr Beardface
Look into pellet grills as well. I was considering something like a BGE, but several folks had recently gotten the pellet grills in my neighborhood. It's much easier to cook since it does most of the work and there's a bunch of grilling area. Here's my Yoder: [img]http://i.imgur.com/LxCXM6Jh.jp...
Posted on Food and Drink
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re: Pellet smoker thread - Dr Beardface
Anyone want to share their method for chicken thighs? Seems like brining is a must and many argue to go slow until end and crank it up to crisp up the skin...
Posted on Food and Drink
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re: Pellet smoker thread - Dr Beardface
Did some pork tenderloins last night on the Yoder. Got a 4 pack of tenderloins from Sam's Club. Trimmed and dried them. Used a little mustard to act as a paste and used Victory Lane All Purpose BBQ rub and Victory Lane Sweet Peach rub. Seared them for a few minutes on each side with the heat diffuse...
Posted on Food and Drink
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re: Pellet smoker thread - Dr Beardface
[quote]If you haven't done chicken thighs or quarters yet, I'd recommend it. I do thighs pretty much every time because they're quick and so frickin good [/quote] That's one of my next projects. What's your process?...
Posted on Food and Drink
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re: Pellet smoker thread - Dr Beardface
[quote]Thick white smoke isn't necessary and leads to bitter tasting food. A thin blue smoke is what you want. Pellet smokers do that perfectly without any work. [/quote] This. I've had several folks claim "there's not enough smoke coming out, you need more wood", but they are surprised by the r...
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re: Pellet smoker thread - Dr Beardface
[quote]Do the pellet smokers make enough smoke? [/quote] Yes, there's plenty of smoke as long as you are cooking at the lower temperatures. If you go above 300 degrees, you won't have as much smoke. It's a good, clean smoke as well since it's just pressed wood with no chemicals added. I've been v...
Posted on Food and Drink
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re: Pellet smoker thread - Dr Beardface
Finally got around to doing a brisket. It turned out pretty well, but I'll be doing some tweaking to things to change it a bit. I cooked it at 225 and let it get to 150 before wrapping it in foil. It only took about 2 hours to get it there and I think I'd like to let it go longer next time to get mo...
Posted on Food and Drink
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re: Whiskey/Bourbon/Scotch appreciation thread - Dr Beardface
Happy New Year baws!! [img]http://i.imgur.com/smUwIgeh.jpg[/img]...
Posted on Food and Drink
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re: Whiskey/Bourbon/Scotch appreciation thread - Dr Beardface
That Russells Reserve rye is excellent for the price. The NCF aspect lends to a great finish and a mighty tasty rye. Those Cody Roads though :yack:...
Posted on Food and Drink
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re: Whiskey/Bourbon/Scotch appreciation thread - Dr Beardface
[quote]Rest and fluids will help you beat it....not alcohol. Take it from a Dr[/quote] Rest, fluids... and plenty of hot toddies :lol:...
Posted on Food and Drink
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re: Whiskey/Bourbon/Scotch appreciation thread - Dr Beardface
[quote] Looks like the ingredients for a hell of a nite in the country [/quote] Heck yeah it was! Great times!...
Posted on Food and Drink
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re: Whiskey/Bourbon/Scotch appreciation thread - Dr Beardface
Doing some drinking and night mud riding at the shop since my cousins and I are in for Christmas. Unc should appreciate this, lol. [img]http://i.imgur.com/4LGYt7Wh.jpg[/img]...
Posted on Food and Drink
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re: Whiskey/Bourbon/Scotch appreciation thread - Dr Beardface
[quote] If you had the choice of this year's WLW or that Russell's reserve, which would you pick? [/quote] Really depends on your tastes. The WLW is a fine example of a wheated bourbon at cask strength. It's a helluva pour to handle, but it's great. RR1198 is a completely different beast and a gr...
Posted on Food and Drink
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re: Whiskey/Bourbon/Scotch appreciation thread - Dr Beardface
[quote]Dr. Beard goin all Scarface!! [/quote] :lol: Tis the season! Gotta bust out the big bottles!...
Posted on Food and Drink
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