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The two 1.5 inch thick pieces cooked til nicely charred on each side but still rare in the middle. might be ten minutes per side, then move meat to perimeter and cover to let the mesquite smoke do its magic. Mesquite is a very hot fire, so you have to let it burn down a bit before putting the meat on, then watch it in real time.. with a cool beverage. It was over 100 degrees at dusk when I started, but dropped 25 degrees in about 30 minutes while I watched as an amazing thunder storm blow in at about 30 MPH. The rain mostly evaporated before it hit my patio, but cooled it down nicely and gave a good show.
 

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The two 1.5 inch thick pieces cooked til nicely charred on each side but still rare in the middle. might be ten minutes per side, then move meat to perimeter and cover to let the mesquite smoke do its magic. Mesquite is a very hot fire, so you have to let it burn down a bit before putting the meat on, then watch it in real time.. with a cool beverage. It was over 100 degrees at dusk when I started, but dropped 25 degrees in about 30 minutes while I watched as an amazing thunder storm blow in at about 30 MPH. The rain mostly evaporated before it hit my patio, but cooled it down nicely and gave a good show.
Nice! You're smokin' over some low heat. Sounds f'n fantastic 👍🏼
 

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what's in your chimichurri sauce?
 

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Fresh parsley, olive oil, red wine vinegar, red chili pepper flakes, garlic, salt, and a bit of oregano. It's friggin killer on grilled meats...beef, chicken, lamb...you name it.
 

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I have started playing with woods. I am using a propane cabinet smoker.
I grow raspberries, olives, almonds, aples, cherries, macadamias, peacan, lemons and limes on a hobby scale (i'm glad I don't rely on the fruit for income as the cockatoos get most of the fruit) and i have started tying the pruning after I dry them then shread them and have had some fantastic results. Peacan shells and macadamia shells also carry great flavour.
 

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I have started playing with woods. I am using a propane cabinet smoker.
I grow raspberries, olives, almonds, aples, cherries, macadamias, peacan, lemons and limes on a hobby scale (i'm glad I don't rely on the fruit for income as the cockatoos get most of the fruit) and i have started tying the pruning after I dry them then shread them and have had some fantastic results. Peacan shells and macadamia shells also carry great flavour.
You're growing some good stuff. Just bought a jar of homemade blue cheese stuffed olives.

Do you soak the shells before using them?
 

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You're growing some good stuff. Just bought a jar of homemade blue cheese stuffed olives.

Do you soak the shells before using them?
I haven't tried soaking the shells, I do soak my woods for a few minutes. Next time I will try it on the shells.
In case there is confision I am smoking with the shells.
I also smoke shelled almonds and macadamias using various wood for the smoke.
 

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All good man, your original post made perfect sense. In the states, people smoke with pecan wood, apple wood, etc...so it only makes sense that you'd use the shells for smoking. Sounds interesting.
 

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Netflix series "Ugly Delicious" continues to teach me. There is one episode devoted to BBQ or more accurately, grilled meat, as practiced across the globe. Inspiring episode.
 

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Netflix series "Ugly Delicious" continues to teach me. There is one episode devoted to BBQ or more accurately, grilled meat, as practiced across the globe. Inspiring episode.
Man, I thought you were talkin'
about my ex for a second there 😄
 

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just grill salmon, tuna steaks and snow crab... all good.
 

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Teriyaki wild Atlantic salmon and snow crab over mesquite charcoal with one chunk of mesquite hardwood for smoke. The one pink one is unspiced by the wife's request so she can put killer hot Thai dipping sauce on it. Ahh the care and feeding of a Thai wife :D
 

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If you have frozen fish steaks that are pre-shrink-wrapped in plastic, make sure you cook it well past sushi. The wife advised last night that Asian language media are reporting that the big commercial Beijing fish markets have been forced to throw out tons of fish due to Covid-19 being found on all the cutting boards.
 

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I recently built a paver pad for my grill next to my garage so I could redo my patio for more outdoor living. It’s been nice and I have been grilling a lot more.
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Fueled by a Bloody Mary. Bacon wrapped pork roast among other bits-O-pig.
Dude. Hats OFF. Got me some BBQ grill envy! Just look at that ten years' worth of smoke coating!
 
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