Tigers X - Number one Source to Talk Auburn Tigers Sports
The Library => Auburn Culinary Center => Topic started by: Snaggletiger on August 23, 2011, 11:56:38 AM
-
I'm a grilling nut. The wife would tell you that I would grill something every single night. Love preparing the meat, fish, poultry etc. and firing up the Weber. I'm more of a charcoal kind of guy because I like the smoked flavor better and....just as importantly, I make grilling an event. It's my time. I understand the convenience of gas but I don't care to turn a knob and toss the eats on. I crank up the tunes and pop a coooool one...or three.
For me, football season means, among other things, Saturday mornings at man-pit. If I'm not heading to the game, there will be a vegetable tray on the island, a cooler full of frosty beverages, and a Weber grill cooking up my world famous wings. I try to grill up several dozen so people can graze on them all day long while teh foosballz is playing. My world famous (loved by countless family members) wings are prepared as follows:
All the wings are drumettes. No actual wings.
I bag them up either the night before or early that morning and let them soak in a mixture of:
Teriyaki
Soy
Franks Hot Sauce (Has to be Franks)
McCormick's Montreal Chicken Rub
I put them on the grill and finish them before one last turn on each side with the sauce, consisting of:
Jack Daniels Honey Maple BBQ Sauce
Honey
Cinnamon Powder
More Franks
I like a little pop but not too much. Frank's is the one hot sauce I've found that has just enough bite but actually has a great flavor. Wings are the standard for most foosballz Saturdays at home, but on big time games like the Iron Bowl, my world famous ribs will be right beside the wings. I marinate differently but finish them with the same sauce.
What's on your grill this season?
-
You said you like to "prepare the meat" huh huh
-
You said you like to "prepare the meat" huh huh
What's funny is I stopped and considered whether to lob that softball up there or not.
I did.
-
I like wings grilled too. We simply sprinkle on a liberal helping of Tony's, then grill. Secret to grilling is not having them directly over the flame. In a Weber Kettle, I make a fire on one side, and put the wings on the other. On a gas grill, only light one side. They seem to get nice and crisp this way, yet remain juicy.
We sometimes make our own wing sauce. Franks and butter mostly. My brother usually does it so I forget if there's more. Actually, though I hate Dale's steak marinade, they make a pretty damn good wing sauce. Still, Tony's cajun seasoning is teh roxxors.
-
My buddy is a contractor and he designed his own man pit with a Weber kettle. Nothing elaborate. Wooden with a good amount of surface around the grill and a metal roof, lights etc. I had him build one for me as well and I love that thing. His wife recently got him The Egg for his birthday and he replaced the Weber. Much bigger and has to be supported from the bottom. He's grilled on it several times now and is getting the hang of it. We put some beer butt chickens on last weekend along with some filets and a pork shoulder for later.
Never been too keen on teh eggs but the more I'm around it, the more I'm considering one.
-
My buddy is a contractor and he designed his own man pit with a Weber kettle. Nothing elaborate. Wooden with a good amount of surface around the grill and a metal roof, lights etc. I had him build one for me as well and I love that thing. His wife recently got him The Egg for his birthday and he replaced the Weber. Much bigger and has to be supported from the bottom. He's grilled on it several times now and is getting the hang of it. We put some beer butt chickens on last weekend along with some filets and a pork shoulder for later.
Never been too keen on teh eggs but the more I'm around it, the more I'm considering one.
I've started grilling wings myself. I am running into a problem though. While I like my wings hot, I rub them with Pillaterri's cajun seasoning and baste with wing sauce they are too hot for the wife. I tried rubbing hers with pillaterri's mild and only basting the wing sauce on once, but they were still too hot. So far I have tried Moore's Wing Sauce and Louisiana Wing Sauce. i even cut hers sauce with some ketchup and honey and they were still too hot.
Does anyone know of a good MILD wing sauce?
-
I've started grilling wings myself. I am running into a problem though. While I like my wings hot, I rub them with Pillaterri's cajun seasoning and baste with wing sauce they are too hot for the wife. I tried rubbing hers with pillaterri's mild and only basting the wing sauce on once, but they were still too hot. So far I have tried Moore's Wing Sauce and Louisiana Wing Sauce. i even cut hers sauce with some ketchup and honey and they were still too hot.
Does anyone know of a good MILD wing sauce?
I kept mentioning Franks but I use the actual hot sauce to spice up mixture, but like I said, I've never found it to have too much bite. Franks does make a wing sauce you might try.
-
I either grill or smoke them, depending on how much time I have. I always marinade them in zesty Italian dressing, shake some Willingham's Hot Stuff or Slap Yo Momma rub on them. If I feel a little brave after that I will use some Texas Pete hot sauce on them.
Don't know what I am going to be cooking up this weekend.
-
I've started grilling wings myself. I am running into a problem though. While I like my wings hot, I rub them with Pillaterri's cajun seasoning and baste with wing sauce they are too hot for the wife. I tried rubbing hers with pillaterri's mild and only basting the wing sauce on once, but they were still too hot. So far I have tried Moore's Wing Sauce and Louisiana Wing Sauce. i even cut hers sauce with some ketchup and honey and they were still too hot.
Does anyone know of a good MILD wing sauce?
Try the Moore's Honey Wing Sauce. It still has a little zing, but not that much.
-
Grilled chicken wangs are realy hard to beat! I typically make wings for lunch, with leftovers available for snacking throughout the day.
Normally I buy whole wings and cut them myself. First I give the wings a light coat of oil ( canola, vegetable, olive, 10W30 or whatever is readily available). The oil helps them really crisp up on the grill.
Then I dust and rub them with:
Salt & Pepper
Cumin Powder
Chili Powder
Garlic Powder
Onion Powder
Sometimes a bit of Cayenne Pepper, depending on the crowd
I put them in bag and let them sit overnight in the fridge. I use a gas grill but only half the grill is lit with the wings not over the flame. Otherwise the oil coating will cause big problems!
For sauce I keep it pretty basic for hot wings. Texas Pete Hot Sauce, stick of butter, touch of white vinegar. Just pour it over the wings. I might have to follow Snaggle's advice and try Frank's this weekend.
I've also tried to mimic Niffer's Chicago style wings. A bit of a sweet BBQ flavor. I use plain BBQ sauce mixed with yellow mustard and honey. Not quite a mathc to Niffer's goodness just yet, but I'm still working on it.
-
Grilled chicken wangs are realy hard to beat! I typically make wings for lunch, with leftovers available for snacking throughout the day.
Normally I buy whole wings and cut them myself. First I give the wings a light coat of oil ( canola, vegetable, olive, 10W30 or whatever is readily available). The oil helps them really crisp up on the grill.
Then I dust and rub them with:
Salt & Pepper
Cumin Powder
Chili Powder
Garlic Powder
Onion Powder
Sometimes a bit of Cayenne Pepper, depending on the crowd
I put them in bag and let them sit overnight in the fridge. I use a gas grill but only half the grill is lit with the wings not over the flame. Otherwise the oil coating will cause big problems!
For sauce I keep it pretty basic for hot wings. Texas Pete Hot Sauce, stick of butter, touch of white vinegar. Just pour it over the wings. I might have to follow Snaggle's advice and try Frank's this weekend.
I've also tried to mimic Niffer's Chicago style wings. A bit of a sweet BBQ flavor. I use plain BBQ sauce mixed with yellow mustard and honey. Not quite a mathc to Niffer's goodness just yet, but I'm still working on it.
I need a beer or 6 to go with that.
-
I've started grilling wings myself. I am running into a problem though. While I like my wings hot, I rub them with Pillaterri's cajun seasoning and baste with wing sauce they are too hot for the wife. I tried rubbing hers with pillaterri's mild and only basting the wing sauce on once, but they were still too hot. So far I have tried Moore's Wing Sauce and Louisiana Wing Sauce. i even cut hers sauce with some ketchup and honey and they were still too hot.
Does anyone know of a good MILD wing sauce?
I could have sworn Moore's had a Hot and Mild version, no?
-
So last weekend I didn't cook shit. I decided to take Mini-AUT1 to see his grandparents and my dad grilled us a steak up for dinner.
Wanted to go to Huntsville Beer Week tonight, drink beer and watch Jason Isbell and the 400 Unit, but for $30/ticket, fuck it, I will prep for tomorrow
The menu will be Boston Butt, Ribs, chicken quarters and drumsticks. Fattie, ABT's and stuffed smoked Bell Peppers. Sides are going to be Cowboy Baked Beans, Potato Salad, grilled veggie dish, slaw, chips, dip and banana bars for dessert.
Butt:
Injection of bourbon, apple juice, apple cider vinegar, brown sugar and worcestershire. Coat with a thin coating of mustard and rub it down with butt rub. Hickory and pecan mixture on the wood.
Ribs:
We rub down with magic dust and throw them on. We cook them using the 3-2-1 method. We sprinkle rub on them and spritz them with apple juice about 2 hours in. When we wrap them, we pour a little juice in the foil and squirt them down with a little butter. Once we pull them from the foil, we sprinkle a little more rub on them and then sauce them about 20 minutes out. Apple for the wood.
Chicken
We sprinkle magic dust on them, let them go and about 20 minutes out sauce them up. Apple and hickory for the wood.
Sides:
Beans are simply, beans, bell peppers, brown sugar, bacon and crumbled up grilled hamburger patties. Grilled veggie dish is onion, potatoes and carrots in a foil pan with salt, pepper, cayenne in water. Drain the water and serve. Potato Salad I don't have a clue, my wife won't tell me damn her! I know it has potatoes (duh) onion, mustard, a hint of mayo and I can't quite get the rest of it. I haven't decided on the slaw yet, either mustard or hot slaw. It will be good either way.
Fattie will be of Chorizo sausage, bell peppers, jalapeno's, pepper jack, green onion and purple onion. Wrapped in bacon of course. ABT's, jalapeno cut in half, stuff with cream cheese, little smokie and wrap in bacon. Stuffed Bell Peppers, core it, stuff it full of bacon, ham, and cheese.
Dessert:
Banana Bars, are.....fuck it, do I look like a woman, I don't make desserts, that is for the women to take care of. Although I do make a mean ass chocolate cobbler and pecan pie
Drinks:
I have decided that I will go cheap this weekend and drink Jumbo special's. Ky Gentlemen and cola product. I am buying some to cook with, so I might as well drink so of it. We also have a "Southern Punch recipie that will be used. Lemon zest, lemon juice, sweet tea, peach nectar and vodka.
-
Damn son, I take it you have company comin'? That sounds good. I need to do the stuffed bell pepper thing. Never done it. Do you use just green or do you use the red or orange or yellow?
-
Damn son, I take it you have company comin'? That sounds good. I need to do the stuffed bell pepper thing. Never done it. Do you use just green or do you use the red or orange or yellow?
Yeah, we decided to have a neighborhood gathering. Especially since I have the biggest deck in neighborhood.....ahhh, everyone wishes they could have a deck as big as mine....anywho.
I use Green and Red. The Orange and Yellow are a little sweet and I am trying to get more pepper taste, but nothing wrong with using them. It might actually be good.
-
Yeah, we decided to have a neighborhood gathering. Especially since I have the biggest deck in neighborhood.....ahhh, everyone wishes they could have a deck as big as mine....anywho.
I use Green and Red. The Orange and Yellow are a little sweet and I am trying to get more pepper taste, but nothing wrong with using them. It might actually be good.
have you ever used anaheim peppers as an alternative to jalapenos? i did this on labor day for a change. we've got family who are pussies and will not take the heat. surprisingly, they were good.
did pulled pork too...
i must visit you and learn from you.
-
have you ever used anaheim peppers as an alternative to jalapenos? i did this on labor day for a change. we've got family who are pussies and will not take the heat. surprisingly, they were good.
did pulled pork too...
i must visit you and learn from you.
I have never used them but will give them a try. I have used banana peppers, cut the top about 3/4 the way around, flip it back, core it, and stuff with cream cheese, little smokey and wrap in bacon. If you take a spoon and scrape away the veins in a jalapeno, I find them to be mild, but I love spicy, so they may not be as mild as I think.
There is nothing that you could learn from me that you couldn't learn from www.thesmokering.com (http://www.thesmokering.com) That site is full of good info. As is the virtual bullet site. But would still love to have anyone on here come for a visit and cook.
Managed to get drunk as hell on Friday night and we decided against the butts (neighbor did) and he picked up a 18 lb shoulder Friday morning, let it soak, injected it and we put it on last night around 10'ish. We cooked it hotter than normal (Myron Mixon Method at 325) and wrapped the pan after 8 hours to help speed it up to make sure it was done on time. Twas good. Felt like death this morning and have all day. Bourbon, Vodka and beer really don't mix well. At one point about 8 this morning, I wanted to say "fuck it" call it all off and go to sleep for a few hours. All the food turned out great other than the chicken......we sorta forgot about it. I sauced them up and was going to let the sauce cook for about 15 minutes and then take them off. I had another drink, pulled the shoulder and then decided it was time to eat. Ate, watched some football and realized "OH SHIT THE CHICKEN". Needless to say it was charred. :facepalm: on me for allowing it to happen.
Speaking of Bourbon, I bought 1/2 gallon of KY Gentlemen to make some injection and sauce with. I forgot how rot gut it was until I had a shot. Took a shot, coughed, went to the fridge and grabbed a sprite zero. After that it wasn't so bad. That is some shitty whiskey.
-
First off, I hate frickin' 11:00 games. Frick. But, I'll just have to deal with it. Family is coming over and wings are the object of my affection. So I won't get stuck cooking while the game's starting like I always seem to, those babies are hitting the grill no later than 10:15.
However, this won't be a problem after this week. Finally having a 32" Panasonic mounted on the screened in back porch right beside the man pit. Stay inside bitches and have your little fun. I'm grillin', throwin' back brews and watching some foosballz.
I'm ready for some wings. They go in the marinade tonight.
-
First off, I hate frickin' 11:00 games. Frick. But, I'll just have to deal with it. Family is coming over and wings are the object of my affection. So I won't get stuck cooking while the game's starting like I always seem to, those babies are hitting the grill no later than 10:15.
However, this won't be a problem after this week. Finally having a 32" Panasonic mounted on the screened in back porch right beside the man pit. Stay inside bitches and have your little fun. I'm grillin', throwin' back brews and watching some foosballz.
I'm ready for some wings. They go in the marinade tonight.
i'm doing bowl of lucky charms.
-
i'm doing bowl of lucky charms.
Aaahhh.....smoke a fat one, didja?
-
I am going to do some steaks tonight as a pre-game meal. Wonderful Ribeye, how I love thee.
It will just be me and little man tomorrow. I am going to go get him and me some Micky D's :sad: The skirt (thanks nookie for that term) gets back from the wedding she is going to, I am going to grill up some shrimp kakoks, chicken breast, and steak kabobs. This will really put a damper on my consumption of cold beer and burrbinz. I will have to hit it extra hard when she gets home to make up for lost time. :) Will be doing some ABT's the quick method and some stuffed bell peppers on the grill as well.
-
honestly, i've got an option to head up to pdx to join up with the pacific northwest auburn club. i don't know yet ...the skirt is going to the zac brown band concert tonight. not sure if she is staying with a friend tonight or heading home. either way, I've got both kids who will not easy to get up at the crack of dawn to head to pdx. a little over a 1 1/4 drive to the bar and grill. plus a 4 year old much less the 6 year old would want to watch the game.
-
honestly, i've got an option to head up to pdx to join up with the pacific northwest auburn club. i don't know yet ...the skirt is going to the zac brown band concert tonight. not sure if she is staying with a friend tonight or heading home. either way, I've got both kids who will not easy to get up at the crack of dawn to head to pdx. a little over a 1 1/4 drive to the bar and grill. plus a 4 year old much less the 6 year old would want to watch the game.
Bless your heart. Gonna' show my eggnorance here. What's a pdx?
-
I've got a whole mess( or bushel, or peck, or whatever the correct term might be) of jalapenos from my garden that I need to cook up before they go bad. I planted 6 plants this year so I have plenty!
I've made these 2 weeks in a row so they are getting a bit old:
Stuffed Jalapenos:
Cut the stems off the jalapenos and remove all the seeds
Italian sausage and Jimmy Dean's hot sausage cooked in a skillet with 3 cloves crushed garlic
Mix meat with 1 block of cream cheese and 1 cup sharp cheddar.
Fill the peppers with the mixture.
I have a vertical pepper rack that I throw on the grill or smoker, whichever is in use that day. I personally like the smoked variety a bit better. Some of the peppers are burn-your-ass-the-next-day hot while others are as mild as can be. Just the luck of the draw really.
any suggestions out there for something new?
-
Bless your heart. Gonna' show my eggnorance here. What's a pdx?
Wouldn't be the first time.........
Sucks nookie, but it beats chasing a 19 month old boy full of energy and eating a happy meal......
-
Wouldn't be the first time.........
Sucks nookie, but it beats chasing a 19 month old boy full of energy and eating a happy meal......
You just shut up.
Simple I know, but I have to have a huge veggie tray to graze on with the wings. Thinking seriously about a little keg for tomorrow. Hmmm.....
-
pdx = portland.
-
pdx = portland.
Ooohh...makes perfect sense. I live here in dbz
-
Ooohh...makes perfect sense. I live here in dbz
With so much drama in the dbz
It's hard being the Pimp Sna double G
-
Wing drama this weekend. While out in Houston this past weekend, the in laws planned on 5-6 couples coming over with their kids and we'd have a big Auburn party. Surpising how many Auburn couples were in this one community in Houston. People were bringing brisket (Which was infrickincredible) and finger foods but I volunteered to be wing man. I knew I was in foreign territory and out of my comfort zone..plus, I was gonna' be laying down about 100 wings this time. Aaaannd, I was cooking on gas instead of my coals. I was anxious...but determined.
Hit the store Saturday morning for the wings and all my spices, sauces etc. Wound up having to hit 3 different ones to find what I needed. Again, I was out of my element. But I was still on schedule. Decided to marinate half in zesty I talian on some of your recommendations. Good call, by the way. Hour and a half before game time....time to fire up the grill. Open it up and....what the F is this shit? The guts of this piece of shit are rusted out and crumbling. Fire it up and the best I can get is a way too hot flame shooting up towards the back side of the grill. The grill itself is rusty and covered in food gunk, probably cooked on there 6 months ago.
Look at my BIL...."Dude...really?". He's like, "You think I need a new grill?"
Can you get one here in the next 30 minutes? Frick. I got the job done and the little bird parts turned out AUsome, but I wound up doing exactly what I swore I would never do again, which is why I just mounted a TV on my back porch by man-pit. I missed a lot of the first quarter, running in and out of the house, checking the game and turning 100 wings. When you don't have a home game, you can never be too prepared. You have to check out your opponents equipment and get comfortable and familiar. Otherwise, wing drama is eminent.
-
Nice save!
I don't exactly what I am going to cook for this weekend. Next weekend is our "Annual Hood Fest" where we all get together cook, eat, drink until we pass out and wake up the next morning wondering how the hell we wound up in the right house. Good times. I have decided this year that I will not be cooking anything that takes a whole lot of effort. I need to be able to put the shit on about 4 that morning, have a shot of bourbon with my coffee to get the day started off right. I do dread the hangover I am going to have.......Jesus it will be bad.
I know that we (read:Mrs. AUT1, I am just there to lift heavy shit) will be having a yard sale in the AM. Since the game this weekend is at 3:30 it kind of takes away from when and what I want to eat. Thinking that Ribeye might be in store for Mrs. AUT1 and myself on Saturday.
-
It was Boss' Day Monday and the office staff gave me a cool pack of grilling spices. One is called "Pork Stank". I have a feeling there will be a variety of meats on the grill with a veritable plethora of different spices working.
That's right, I said veritable plethora.
Burrbinz with your coffee? Whoa!!! You are a man's man.
-
It was Boss' Day Monday and the office staff gave me a cool pack of grilling spices. One is called "Pork Stank". I have a feeling there will be a variety of meats on the grill with a veritable plethora of different spices working.
That's right, I said veritable plethora.
Burrbinz with your coffee? Whoa!!! You are a man's man.
You damn right Burrbinz with my coffee. It is delicious.
-
You damn right Burrbinz with my coffee. It is delicious.
You like Burrbinz and coffee. I like burrbinz and coke product. To each his own.
Didn't you guys just recently do one of those neighborhood cook/drunkfests? Or was that something else?
-
You like Burrbinz and coffee. I like burrbinz and coke product. To each his own.
Didn't you guys just recently do one of those neighborhood cook/drunkfests? Or was that something else?
We do about 6 cookout/drunkfest a year. 5 of those start out small and then someone will ask "what are you doing this weekend?" "Oh, you know cooking out and drinking, you want to come over?" "Sure"...........
We did a fooseball drunk fest that started out as my household and his household (4 adults and 2 kiddos) that turned into a full fledged, "I am going to invite neighbors and co-workers". It kinda pissed me off, he was going to do a couple of slabs of ribs and I was going to do some chicken and that was it. It wound up being an all night Friday night and all day Saturday cook. So I got stupid drunk both nights.
I don't mind a little bourbon in my coffee, not more than one cup. It's just a little pick me up for getting up at 4 AM. I will go back to bed for a couple of hours, then get up when the kid gets up and start sipping a little all day until I am drunk as hell by the time we are ready to eat. Eat some, sober up a little, and then pound the bottle until I am ready to pass out. This is one of the few times a year that I get a free pass for getting just stupid drunk and get away with it. Most of the time I hear bitching or I just get plain drunk. If that makes sense.
-
Oh there's a definite difference in plain drunk and stupid drunk. I'm very familiar with both.
-
Oh there's a definite difference in plain drunk and stupid drunk. I'm very familiar with both.
Me to, one I can still have a decent conversation, I may not remember all the details, like I am going go shopping with her and take her to dinner, but I can remember some of it. The other, I can't even tell you my name.
-
We do about 6 cookout/drunkfest a year. 5 of those start out small and then someone will ask "what are you doing this weekend?" "Oh, you know cooking out and drinking, you want to come over?" "Sure"...........
We did a fooseball drunk fest that started out as my household and his household (4 adults and 2 kiddos) that turned into a full fledged, "I am going to invite neighbors and co-workers". It kinda pissed me off, he was going to do a couple of slabs of ribs and I was going to do some chicken and that was it. It wound up being an all night Friday night and all day Saturday cook. So I got stupid drunk both nights.
I don't mind a little bourbon in my coffee, not more than one cup. It's just a little pick me up for getting up at 4 AM. I will go back to bed for a couple of hours, then get up when the kid gets up and start sipping a little all day until I am drunk as hell by the time we are ready to eat. Eat some, sober up a little, and then pound the bottle until I am ready to pass out. This is one of the few times a year that I get a free pass for getting just stupid drunk and get away with it. Most of the time I hear bitching or I just get plain drunk. If that makes sense.
I'm going to have to make a trip to Huntsvegas.
-
I'm going to have to make a trip to Huntsvegas.
Actually all you need to do is come up 65 exit in Athens, go west about 10 miles and you will be there. (Clements out in the county). You would be more than welcome.
-
Oh there's a definite difference in plain drunk and stupid drunk. I'm very familiar with both.
Hunting trip in South Dakota for pheasants this past weekend. I was plain drunk Saturday night until we decided pheasants weren't enough and we killed some Wild Turkey too.
Everything was fine until one of those Yankee assholes snuck out with some aluminum foil and wrapped it around the satellite dish causing me to miss about two series of the Auburn Florida game until I figured out what had happened.
(http://hphotos-iad1.fbcdn.net/hphotos-ash4/305838_2080838620646_1235469760_31862158_251570467_n.jpg)
-
You missed several Auburn series on a bird hunt. I missed several series because of birds on a shitty grill.
By the way, Yankees are always in season. Especially ones that interfere with Auburn football.
-
Brisket question. At our Gatah Hatah party in Houston, one lady brought brisket that she had actually cooked in like a dutch oven. Said she picked up a packaged "brisket sauce" at a store out there and let it simmer on low heat most of the day. I know that's probably not the traditional way it's cooked and may be sacreligious to some....but that stuff was falling apart and mighty, mighty tasty. I have little to no experience with brisket but we're talking about doing one like that this weekend. Any suggestions for a marinade, sauce, cooking on a Weber with coals, dutch oven etc.?
-
Brisket question. At our Gatah Hatah party in Houston, one lady brought brisket that she had actually cooked in like a dutch oven. Said she picked up a packaged "brisket sauce" at a store out there and let it simmer on low heat most of the day. I know that's probably not the traditional way it's cooked and may be sacreligious to some....but that stuff was falling apart and mighty, mighty tasty. I have little to no experience with brisket but we're talking about doing one like that this weekend. Any suggestions for a marinade, sauce, cooking on a Weber with coals, dutch oven etc.?
I did one this past summer. I smoked it for 4 hours and then wrapped it in foil and finished it in a 250 degree oven for 4 hours. It was pretty tasty and all I did with it was salt and pepper and hickory smoke. A word or warning though. I salted the fat cap pretty liberally, while wrapped in foil a lot of the salty fat and juice ran to the bottom of the foil and made the bottom of the brisket much saltier than the rest.
-
Hunting trip in South Dakota for pheasants this past weekend. I was plain drunk Saturday night until we decided pheasants weren't enough and we killed some Wild Turkey too.
Everything was fine until one of those Yankee assholes snuck out with some aluminum foil and wrapped it around the satellite dish causing me to miss about two series of the Auburn Florida game until I figured out what had happened.
(http://hphotos-iad1.fbcdn.net/hphotos-ash4/305838_2080838620646_1235469760_31862158_251570467_n.jpg)
Well, did you kill the Yankee son-of-a-bitch?
I remember drinking a nice bottle of wine one night for dinner and then after that deciding that Wild Turkey shots would be the thing to do. Pretty sure there is a plant in the entrance of the mens room at the Hilton De Gaulle Airport that didn't make it. Managed to get up one hour later, get a shower, gather my bags and ride home in a minimum of 9 hours straight turbulence. :puke:
-
Kept it simple Saturday. Picked up 3 of those already marinated pork tenderloins from Publix along with some hot and regular sausage. The tenderloins were Lemon Garlic, Honey Mustard and Apple Bourbon. Got everything grilled up in plenty of time and sliced it all up and put it out to graze on all afternoon. Mmmmm...pork.
-
This Saturday will be a busy day for me with all the cooking that is going on for the neighborhood/halloween/drunkfest that we will be having........dreading it already in a way.
-
This Saturday will be a busy day for me with all the cooking that is going on for the neighborhood/halloween/drunkfest that we will be having........dreading it already in a way.
I'll be loading up some form of BBQ and heading to Teh Planes for some Auburn foosball.
-
I'll be loading up some form of BBQ and heading to Teh Planes for some Auburn foosball.
I haven't received a menu for this weekend yet, but if it doesn't come soon, Boston Butts and Yard Birds will be all that I cook.
-
So what's the menu for SDW?
Stupid Drunk Weekend
-
So what's the menu for SDW?
Stupid Drunk Weekend
We have decided to keep it simple. Butts and Yard Birds, some Atomic Buffalo Turds with Jalapeño and Banana peppers. I am making some of my wonderful mustard slaw and the wife is making potato salad.
My neighbor and myself will be in charge of cooking the meat and the neighbors will all be bringing a side.
Gonna inject and rub the butts and throw them on. Doing chicken halves so it's not as tedious and more burrbinz can be consumed.
I am about to make a run to the lickher store for said burrbinz and vodka. :dance2:
We were going to go full out and make it an all day event, feed everyone fattie and armadillo eggs for breakfast, smoked sausages on buns for lunch and then have the big feast later that night, but we have decided it's too much trouble and it would cost a lot more. This year we are going simple.
-
How many folks are you feeding?
I'm thinking seriously about working up a few racks of baby backs to take to teh Planes Saturday. Are you going to make any games this year?
-
How many folks are you feeding?
I'm thinking seriously about working up a few racks of baby backs to take to teh Planes Saturday. Are you going to make any games this year?
We expect about 25 adults and 5 to 7 kids that are over 3. We will feed them some hotdogs though.
Just got back, two bottles of Makers Mark, two bottles of Eagle Rare, two bottles of Belvedere Vodka, and some Strawberry Daiquiri mixer for teh wimmenz for a grand total of $215.00
No way I can consume that much, but at least I won't have to make a run for a while. I still have a bottle of Basil Haydens in the cabinet along with half a bottle of Makers Mark. I should be stocked up for a few days.
-
We have decided to keep it simple. Butts and Yard Birds, some Atomic Buffalo Turds with Jalapeño and Banana peppers. I am making some of my wonderful mustard slaw and the wife is making potato salad.
Please tell me the potato salad is of the yellow variety.
-
Please tell me the potato salad is of the yellow variety.
Is there any other? At my house it's only comes two ways, dirty with the skins still on or traditional. Always yellow. It's not even an option.
-
You pee on your potato Salad?
-
You pee on your potato Salad?
Duh? You don't? Where do you think that hint of vinegar comes from?
-
Duh? You don't? Where do you think that hint of vinegar comes from?
Gonna have to try it next time. Anyone ever tried a "slaw" made with Ramen noodles? The wife makes it a lot and I know it has the noodles, almond slivers, green onions, sunflower seeds. Probably some other things and she mixes it in what I believe is a vinagerette dressing. I can eat that stuff by the pound.
-
Gonna have to try it next time. Anyone ever tried a "slaw" made with Ramen noodles? The wife makes it a lot and I know it has the noodles, almond slivers, green onions, sunflower seeds. Probably some other things and she mixes it in what I believe is a vinagerette dressing. I can eat that stuff by the pound.
Yup, and it is delicious. Not something that I am going to put on a BBQ sandwich, but it is tasty.
-
Yup, and it is delicious. Not something that I am going to put on a BBQ sandwich, but it is tasty.
We did a huge low country boil at the lake this summer (One of my fav meals) and the wife made a bunch of that slaw. Before I realized it, I hadn't touched any of the LCB and was on my 3rd big ole plate of the slaw.
-
We did a huge low country boil at the lake this summer (One of my fav meals) and the wife made a bunch of that slaw. Before I realized it, I hadn't touched any of the LCB and was on my 3rd big ole plate of the slaw.
Love a low country boil........damn!
-
Love a low country boil........damn!
We did it right where we covered a big table outside with paper and just dumped it all out. Just grab a plate and graze til you pop.
-
We did it right where we covered a big table outside with paper and just dumped it all out. Just grab a plate and graze til you pop.
:thumsup:
-
Just got back, two bottles of Makers Mark, two bottles of Eagle Rare, two bottles of Belvedere Vodka, and some Strawberry Daiquiri mixer for teh wimmenz for a grand total of $215.00
Sounds like a mighty fine day!
I see you didn't pick up any Coke products. What's the deal?
-
Sounds like a mighty fine day!
I see you didn't pick up any Coke products. What's the deal?
He keeps a case on hand, but he'll never admit it.
-
Sounds like a mighty fine day!
I see you didn't pick up any Coke products. What's the deal?
:muttley:
He keeps a case on hand, but he'll never admit it.
The only thing that I use a coke product for is that shit made in TN or some really nasty shit like KY Gentlemen.
Speaking of which, I almost bought a bottle of Fighting Cock for old times sake. I haven't seen JW Dant in years speaking of nasty shit. My granddad and uncles used to drink that, Early Times and Evan Williams.
-
:muttley:
The only thing that I use a coke product for is that shit made in TN or some really nasty shit like KY Gentlemen.
Speaking of which, I almost bought a bottle of Fighting Cock for old times sake. I haven't seen JW Dant in years speaking of nasty shit. My granddad and uncles used to drink that, Early Times and Evan Williams.
Fighting Cock, that stuff will strip the chrome off of a bumper. Rough
We used to raid my buddy's house back in the day. His dad always had Canadian Club on hand. Probably thought it would scare the kids away with that stuff. Looking back that shit was turrible. The local shop had it on sale last week, I dry heaved when I walked past the display.
-
Fighting Cock, that stuff will strip the chrome off of a bumper. Rough
We used to raid my buddy's house back in the day. His dad always had Canadian Club on hand. Probably thought it would scare the kids away with that stuff. Looking back that shit was turrible. The local shop had it on sale last week, I dry heaved when I walked past the display.
Yes it will, every once in a while I will walk past the nasty shit and glance over. It will sometimes call my name, "psssssttttttt, over here, c'mon, just for old times sake, don't you love us anymore, we gave you your start".....
I usually have the power to easily walk past, but from time to time (once a year) I will pick up half a gallon of some rot gut nastiness and work it over.
-
We did a huge low country boil at the lake this summer (One of my fav meals) and the wife made a bunch of that slaw. Before I realized it, I hadn't touched any of the LCB and was on my 3rd big ole plate of the slaw.
Three Things:
1. Being from LA we have a shrimp boil every time we head to the folks's. My personal favorite meal, must include large pieces of Conecuh Sausage. If your boil requires side dishes you are doing something wrong.
2. Only fags from South Carolina who go to Cotillions call it a Low Country Boil.
3. My wife makes that slaw. I think she refers to it as 3-bag slaw or Asian slaw. One of the favorites around our place too.
-
Yes it will, every once in a while I will walk past the nasty shitake and glance over. It will sometimes call my name, "psssssttttttt, over here, c'mon, just for old times sake, don't you love us anymore, we gave you your start".....
I usually have the power to easily walk past, but from time to time (once a year) I will pick up half a gallon of some rot gut nastiness and work it over.
I don't drink much liquor anymore, but I get the same thing with beer. Last time is was Southpaw that took me down memory lane. I kicked my feet up, took a big swig, and thought, "Damn, I'm glad I don't make minimum wage anymore."
-
Three Things:
1. Being from LA we have a shrimp boil every time we head to the folks's. My personal favorite meal, must include large pieces of Conecuh Sausage. If your boil requires side dishes you are doing something wrong.
2. Only fags from South Carolina who go to Cotillions call it a Low Country Boil.
3. My wife makes that slaw. I think she refers to it as 3-bag slaw or Asian slaw. One of the favorites around our place too.
Umm, I think AUTiger2000 just called a couple of you fags.
-
Three Things:
1. Being from LA we have a shrimp boil every time we head to the folks's. My personal favorite meal, must include large pieces of Conecuh Sausage. If your boil requires side dishes you are doing something wrong.
2. Only fags from South Carolina who go to Cotillions call it a Low Country Boil.
3. My wife makes that slaw. I think she refers to it as 3-bag slaw or Asian slaw. One of the favorites around our place too.
Fags??? You're the one that must have large pieces of sausage. Just....sayin'.....
-
Fags??? You're the one that must have large pieces of sausage. Just....sayin'.....
I eat it in a manly way. Like Rob Halford or Freddie Mercury or a lumberjack or other manly men would. Cause I'm manly.
-
2. Only fags from South Carolina who go to Cotillions call it a Low Country Boil.
Just for that, I will not be buying a round if we ever get back to the Nook.
Umm, I think AUTiger2000 just called a couple of you fags.
Hush, I've got this.
Fags??? You're the one that must have large pieces of sausage. Just....sayin'.....
^^This
I don't drink much liquor anymore, but I get the same thing with beer. Last time is was Southpaw that took me down memory lane. I kicked my feet up, took a big swig, and thought, "Damn, I'm glad I don't make minimum wage anymore."
I lol'd.
-
I don't drink much liquor anymore, but I get the same thing with beer. Last time is was Southpaw that took me down memory lane. I kicked my feet up, took a big swig, and thought, "Damn, I'm glad I don't make minimum wage anymore."
If I every run across Icehouse again....
We always bought the first keg of Icehouse in college and told everyone it was Bud Light so we could collect enough bucks to actually get a BL keg on the second trip.
And it never failed, Icehouse Keg = Fights at your party
-
If I every run across Icehouse again....
We always bought the first keg of Icehouse in college and told everyone it was Bud Light so we could collect enough bucks to actually get a BL keg on the second trip.
And it never failed, Icehouse Keg = Fights at your party
Kegs and fights. Reminds me of a college story that has nothing to do with anything in this thread except kegs and fights. My room mate at college had this bad tendency to say the wrong thing and get his ass kicked. One night, we heard about this huge party out in a field off I-85 headed back towards Montgomery. Supposed to have a band and kegs out the yang yang. We get there and there was like a $5.00 cover, which was huge back then. There were 4 of us and we all paid and immediately found out there were no kegs. We turned around and politely asked the guy for our money back. He was cool with it but his drunk buddy popped off to my room mate. It wasn't that big a deal but my room mate just had to bow up. I'm like, Hutch, just leave it alone....knowing he wasn't.
Of course, Hutch has to jaw back and forth with him until the guy throws a jab and right cross, putting him down. Hutch gets up, dazed and walks over to us. I said, "Alright, you done here or what?" Hutch is like, hell no, I'm gonna' kick his ass. Hutch...dude...don't go over there and....POW..down goes Frazier. He gets back up and wobbles back to us, bleeding out his chin. Are you finished? Let's get out of here. Hell no. I'm not lettin' him get away with that.
Well, let me give you a little piece of friendly advice. You might...just might...I'm just sayin'....if you go over there...you might want to either throw a punch yourself or maybe...at least defend yourself.
Fuck him, where is that mother fucker...hey you....POW. We drug him to the car and drove him to the Infirmary back in Auburn for about 10 stitches. This time it was no kegs = fight. Well, it really wasn't a fight.
-
Kegs and fights. Reminds me of a college story that has nothing to do with anything in this thread except kegs and fights. My room mate at college had this bad tendency to say the wrong thing and get his ass kicked. One night, we heard about this huge party out in a field off I-85 headed back towards Montgomery. Supposed to have a band and kegs out the yang yang. We get there and there was like a $5.00 cover, which was huge back then. There were 4 of us and we all paid and immediately found out there were no kegs. We turned around and politely asked the guy for our money back. He was cool with it but his drunk buddy popped off to my room mate. It wasn't that big a deal but my room mate just had to bow up. I'm like, Hutch, just leave it alone....knowing he wasn't.
Of course, Hutch has to jaw back and forth with him until the guy throws a jab and right cross, putting him down. Hutch gets up, dazed and walks over to us. I said, "Alright, you done here or what?" Hutch is like, hell no, I'm gonna' kick his ass. Hutch...dude...don't go over there and....POW..down goes Frazier. He gets back up and wobbles back to us, bleeding out his chin. Are you finished? Let's get out of here. Hell no. I'm not lettin' him get away with that.
Well, let me give you a little piece of friendly advice. You might...just might...I'm just sayin'....if you go over there...you might want to either throw a punch yourself or maybe...at least defend yourself.
Fuck him, where is that mother fucker...hey you....POW. We drug him to the car and drove him to the Infirmary back in Auburn for about 10 stitches. This time it was no kegs = fight. Well, it really wasn't a fight.
It sounds like ole' Hutch was pretty damn hard-headed. If only his jaw was a little more rigid...
-
Kegs and fights. Reminds me of a college story that has nothing to do with anything in this thread except kegs and fights. My room mate at college had this bad tendency to say the wrong thing and get his ass kicked. One night, we heard about this huge party out in a field off I-85 headed back towards Montgomery. Supposed to have a band and kegs out the yang yang. We get there and there was like a $5.00 cover, which was huge back then. There were 4 of us and we all paid and immediately found out there were no kegs. We turned around and politely asked the guy for our money back. He was cool with it but his drunk buddy popped off to my room mate. It wasn't that big a deal but my room mate just had to bow up. I'm like, Hutch, just leave it alone....knowing he wasn't.
Of course, Hutch has to jaw back and forth with him until the guy throws a jab and right cross, putting him down. Hutch gets up, dazed and walks over to us. I said, "Alright, you done here or what?" Hutch is like, hell no, I'm gonna' kick his ass. Hutch...dude...don't go over there and....POW..down goes Frazier. He gets back up and wobbles back to us, bleeding out his chin. Are you finished? Let's get out of here. Hell no. I'm not lettin' him get away with that.
Well, let me give you a little piece of friendly advice. You might...just might...I'm just sayin'....if you go over there...you might want to either throw a punch yourself or maybe...at least defend yourself.
fudge him, where is that mother fudgeer...hey you....POW. We drug him to the car and drove him to the Infirmary back in Auburn for about 10 stitches. This time it was no kegs = fight. Well, it really wasn't a fight.
That's nothing. I saw a guy lose a fight to a chandelier.
-
Three Things:
1. Being from LA we have a shrimp boil every time we head to the folks's. My personal favorite meal, must include large pieces of Conecuh Sausage. If your boil requires side dishes you are doing something wrong.
2. Only fags from South Carolina who go to Cotillions call it a Low Country Boil.
3. My wife makes that slaw. I think she refers to it as 3-bag slaw or Asian slaw. One of the favorites around our place too.
Maybe they call it that because.....wait for it.....they reside in the Low Country perhaps?
-
Is there any other? At my house it's only comes two ways, dirty with the skins still on or traditional. Always yellow. It's not even an option.
You're a fine human being.
-
That's nothing. I saw a guy lose a fight to a chandelier.
I believe you told me that story. It was great. I sent a chair to that great woodpile in the sky after it tripped me one night. My next trick is to talk shit to an alligator that is eyeballin' my drink. :)
Maybe they call it that because.....wait for it.....they reside in the Low Country perhaps?
*snicker*
You're a fine human being.
I have tried to tell you this for a long time.
-
My next trick is to talk shit to an alligator that is eyeballin' my drink. :)
Spring trip to Lake Eufaula next year with me and Simp - and I will show you how to do this.
-
Spring trip to Lake Eufaula next year with me and Simp - and I will show you how to do this.
You know we would end up in jail, right?
-
Welp, it has officially started. I have been in the Elijah Craig 12 for a few hours. I have the slaw mixed up, and just finished up getting my temps dialed in on two wonderful looking 12 pound butts. I hate that it's only 35 degrees at my house but it is what it is.
In the morning about 8'ish I am going to put on a 10lb pork tenderloin that is soaking up it's dry rub and will cook it to 170 and slice it up. Planning on 1/2 to 3/4 of an inch cuts. I am going to catch a few hours sleep, get up, cook some breakfast consisting of sausage, eggs and toast, stoking the fire and sleeping for another hour or so, before I have to be up for good.
Looking forward to some coffee and burrbinz in a few hours. :)
-
Welp, it has officially started. I have been in the Elijah Craig 12 for a few hours. I have the slaw mixed up, and just finished up getting my temps dialed in on two wonderful looking 12 pound butts. I hate that it's only 35 degrees at my house but it is what it is.
In the morning about 8'ish I am going to put on a 10lb pork tenderloin that is soaking up it's dry rub and will cook it to 170 and slice it up. Planning on 1/2 to 3/4 of an inch cuts. I am going to catch a few hours sleep, get up, cook some breakfast consisting of sausage, eggs and toast, stoking the fire and sleeping for another hour or so, before I have to be up for good.
Looking forward to some coffee and burrbinz in a few hours. :)
Excellent information my friend.
-
Maybe they call it that because.....wait for it.....they reside in the Low Country perhaps?
Yeah, but get this, Snaggie and AUTiger1, are not in the low country!
-
Yeah, but get this, Snaggie and AUTiger1, are not in the low country!
Sure I am, My neighbors yard and the field behind my home are above my house. That is why I get there rain run off and it floods my yard.
-
Yeah, but get this, Snaggie and AUTiger1, are not in the low country!
I'm in Dothan, which is the extreme southeastern county in the State. That makes us lower than almost anybody. Wait....something like that. I also call it Frogmore Stew.
-
I'm in Dothan, which is the extreme southeastern county in the State. That makes us lower than almost anybody. Wait....something like that. I also call it Frogmore Stew.
Have called it that on more than one occasion.
-
Yeah, but get this, Snaggie and AUTiger1, are not in the low country!
I know Snag is in Dot-han. Yeah, he has issues......BUT, BUT.....
AUT1 is in Ga I believe and many Georgians, especially around Savannah adopt this cuisine and nomenclature due to geographical proximities and culture parallels. Savannah is full of low country and SC culture.
Wait, did I just sound like.....
(http://www.gclooney.com/movies/o-brother/oh-brother-2.jpg)
-
I know Snag is in Dot-han. Yeah, he has issues......BUT, BUT.....
AUT1 is in Ga I believe and many Georgians, especially around Savannah adopt this cuisine and nomenclature due to geographical proximities and culture parallels. Savannah is full of low country and SC culture.
Wait, did I just sound like.....
(http://www.gclooney.com/movies/o-brother/oh-brother-2.jpg)
AUT1 is not a Jawja boy. Athens yes. Jawja no.
-
AUT1 is not a Jawja boy. Athens yes. Jawja no.
^^This
-
^^This
I thought you told me you lived near Atlanta...no?
Well, shit. You think you know someone......
-
I thought you told me you lived near Atlanta...no?
Well, shit. You think you know someone......
Nope, I said I live in Athens. As in close to Huntsville. Athens AL, you know, God's Athens. Not the place that is home to a football team I despise.
-
Nope, I said I live in Athens. As in close to Huntsville. Athens AL, you know, God's Athens. Not the place that is home to a football team I despise.
No, no - you are def in the better one. No argument there. Ah, what the fuck - you live close enough to SC to call the boil what you very well please. LOW COUNTRY it is!
-
No, no - you are def in the better one. No argument there. Ah, what the fudge - you live close enough to SC to call the boil what you very well please. LOW COUNTRY it is!
Yeah, but I'm from New Market, AL which is east of Huntsville and thus even closer to SC. I was born and raised in Thomasville, AL in Clarke County which is pretty damn low. Therefore I win. It's a boil, type of boil to be determined by the main protein source (crawfish boil, shrimp boil, crab boil, yak boil, emu...)
-
so, how was the grub auTIGER1?
-
so, how was the grub auTIGER1?
He's still full....and drunk.
-
so, how was the grub auTIGER1?
Grub turned out great. Chicken was probably the best I have ever done. I was honestly pissed b/c it would have placed at any competition that I have ever competed in. Butts were delicious, but was a little disappointed in the pork tenderloin. I think I will inject it next time.
He's still full....and drunk.
One out of two ain't bad. I wish I were still drunk. :sad:
-
Grub turned out great. Chicken was probably the best I have ever done. I was honestly pissed b/c it would have placed at any competition that I have ever competed in. Butts were delicious, but was a little disappointed in the pork tenderloin. I think I will inject it next time.
One out of two ain't bad. I wish I were still drunk. :sad:
i have never done pork tenderloin well with other things on the smoker unless i was making canadian bacon with it.
next time, i'll rotisserie it on the gasser.
-
i have never done pork tenderloin well with other things on the smoker unless i was making canadian bacon with it.
next time, i'll rotisserie it on the gasser.
All I did was make a rub, lathered it with some spicy mustard as a bonding agent and let it sit in the rub over night. It was decent, just didn't soak up the rub as much as I thought it would.
I need to post some recipes before too long.
-
i have never done pork tenderloin well with other things on the smoker unless i was making canadian bacon with it.
next time, i'll rotisserie it on the gasser.
Canadian Bacon has to be one of the biggest oxymorons in the english language.
-
Canadian Bacon has to be one of the biggest oxymorons in the english language.
Why do you hate John Candy?
-
Why do you hate John Candy?
Uncle Buck teh roxxors. I wanted his car.
-
Okay, a 2:30 kickoff for Auburn and them dirty ass dawgs. Perfect kickoff time IMO. Hate the 11:00 starts and don't care for the night games unless I'm going to the actual game. I don't want to wait all day to watch Auburn. 2:30 means I can get up and get a workout, go run some errands and line up the grilling/drinking situation for the 2:30 game. After the game, I can relax and check out the night games.
So, I'm up in the air about this weekends menu. Could go with the standard wings or maybe ribs. Could do a combo of meats. I need suggestions. Any particular recipe or marinates you could recommend?
-
So Saturday was my best yet. A masterpiece. Works of art. Had a bunch of people over Saturday night and was just feeling the rib/wing thing. Had not cooked any on The Big Green Egg since I installed one in man-pit. The biggest thing I've found about the Egg is that it cooks much slower and more evenly. Probably because the food is a little farther away from the coals than the Weber bowl. Anywho, I used two spice rubs I got on the ribs and coated the shiot out of them. Memphis and St. Louis Rib Rubs. Wrapped them in foil but put Worcestishuseshtishire and Teriyaki in first to keep them moist. Oven baked them on 225 for 2 1/2 hours before putting them on the grill. That was perfect because I had been doing them at 250 before and they actually were a little too done by the time they hit the grill.
Put them on the Egg and coated them with my mixture of Jack Daniels Maple Brown Sugar BBQ sauce, cinnamon, honey and Frank's Hot Sauce. Could not have done them any better. I really believe the lower heat made all the difference. What I was shooting for with consistency was for the meat to pull easily off the bone as opposed to falling off, which is what was happening with the higher temps. I know a lot of you are pretty experienced rib cookers. Is that what you try to achieve as far as consistency of the meat?
-
I like for you to be able to pick up a rib and take a bite out of it without either having to gnaw on it like a dog or having the whole thing slide off the bone and into your lap. So just like you said, in other words.
-
I like for you to be able to pick up a rib and take a bite out of it without either having to gnaw on it like a dog or having the whole thing slide off the bone and into your lap. So just like you said, in other words.
My source is Adam Richman from Man vs. Food. That's how he said it should be so that's what I shoot for. Seriously, when they get to the "falling off the bone" stage, I can't even pick them up off the grill. We've got some competitive cookers on board. Input?
-
My source is Adam Richman from Man vs. Food. That's how he said it should be so that's what I shoot for. Seriously, when they get to the "falling off the bone" stage, I can't even pick them up off the grill. We've got some competitive cookers on board. Input?
We have some former coaches on the board?
-
So Saturday was my best yet. A masterpiece. Works of art. Had a bunch of people over Saturday night and was just feeling the rib/wing thing. Had not cooked any on The Big Green Egg since I installed one in man-pit. The biggest thing I've found about the Egg is that it cooks much slower and more evenly. Probably because the food is a little farther away from the coals than the Weber bowl. Anywho, I used two spice rubs I got on the ribs and coated the shiot out of them. Memphis and St. Louis Rib Rubs. Wrapped them in foil but put Worcestishuseshtishire and Teriyaki in first to keep them moist. Oven baked them on 225 for 2 1/2 hours before putting them on the grill. That was perfect because I had been doing them at 250 before and they actually were a little too done by the time they hit the grill.
Put them on the Egg and coated them with my mixture of Jack Daniels Maple Brown Sugar BBQ sauce, cinnamon, honey and Frank's Hot Sauce. Could not have done them any better. I really believe the lower heat made all the difference. What I was shooting for with consistency was for the meat to pull easily off the bone as opposed to falling off, which is what was happening with the higher temps. I know a lot of you are pretty experienced rib cookers. Is that what you try to achieve as far as consistency of the meat?
In regards to the Maple Brown Sugar BBQ Sauce you used, let me give my honest opinion. When it comes to store bought sauces, I started reading labels religiously for ingredients. I won't buy anything (Im sure AUT1 knows this too) with the words "Corn Syrup" in it. It can ruin a barbecue. It caramelizes easily and has little on content and flavor. I prefer the mustard based sauces and prefer to make my own so that I know what is in it. There are some sauces in the store that are made right and without the corn syrup filler. You just have to really look hard.
-
My source is Adam Richman from Man vs. Food. That's how he said it should be so that's what I shoot for. Seriously, when they get to the "falling off the bone" stage, I can't even pick them up off the grill. We've got some competitive cookers on board. Input?
Every judge in KCBS and in the class they will tell you that you should be able to bite into a rib, and it will leave a perfect semi circle where you bit into it and the meat in that spot will pull cleanly away from the bone with the rest of the rib intact. That is damn hard to pull off consistently. Approx a 15-20 minute window. We know that we can get six ribs from three slabs (usually the middle taller ribs) and we always cook 5 slabs so we can test. Toothpick test is also a good way to check.
-
In regards to the Maple Brown Sugar BBQ Sauce you used, let me give my honest opinion. When it comes to store bought sauces, I started reading labels religiously for ingredients. I won't buy anything (Im sure AUT1 knows this too) with the words "Corn Syrup" in it. It can ruin a barbecue. It caramelizes easily and has little on content and flavor. I prefer the mustard based sauces and prefer to make my own so that I know what is in it. There are some sauces in the store that are made right and without the corn syrup filler. You just have to really look hard.
I've never found too many store bought sauces that I like straight out of the bottle. That's why I try to spice/flavor them up with extra ingredients. I like it sweet but it has to have some pop to it. I'm a huge fan of Frank's Hot Sauce. It's got just enough heat and actually has a great flavor. Admittedly, I'm a novice to the rib game and just started experimenting with them the last couple of years. So, I don't know much about the sauces. What is a mustard based sauce? I assume there are a bunch of variations?
-
I've never found too many store bought sauces that I like straight out of the bottle. That's why I try to spice/flavor them up with extra ingredients. I like it sweet but it has to have some pop to it. I'm a huge fan of Frank's Hot Sauce. It's got just enough heat and actually has a great flavor. Admittedly, I'm a novice to the rib game and just started experimenting with them the last couple of years. So, I don't know much about the sauces. What is a mustard based sauce? I assume there are a bunch of variations?
I actually have a hard time finding the mustard based ones in the supermarket. You can usually find them in the "down home" type grocery stores like Winn Dixie and Piggly Wiggly. Ive never seen em much in Wal Mart or Kroger. One that I am fond of is Foy's BBQ Sauce. It has about 7 ingredients and you can pronounce them all. (mustard, vinegar, paprika etc) You may can find it down in Dothan Snag if you have a Winn Dixie. I think its made in Columbus, GA but its pretty damn popular around here for pork. I wouldn't (and its a personal thing) really use it on chicken. There is also a mustard heavy one made by Cattlemen's Best called Carolina Gold.
(http://ecx.images-amazon.com/images/I/41VKzO3A3qL.jpg)
Just a personal pref but I prefer the thick, dar, sweet sauces for chicken and the suttle mustard based ones for pork. I am a little partial to the Carolina and Memphis style sauces.
-
I've never found too many store bought sauces that I like straight out of the bottle. That's why I try to spice/flavor them up with extra ingredients. I like it sweet but it has to have some pop to it. I'm a huge fan of Frank's Hot Sauce. It's got just enough heat and actually has a great flavor. Admittedly, I'm a novice to the rib game and just started experimenting with them the last couple of years. So, I don't know much about the sauces. What is a mustard based sauce? I assume there are a bunch of variations?
Shhhhhh, keep this on the DL, this is what we use. I like it and tell people that we make it, but we use it and do pretty well.
http://www.hawgeyesbbq.com/blueshog/ (http://www.hawgeyesbbq.com/blueshog/)
We use the original sauce on our ribs and mix the TN Red with the original for our chicken. I have also tried the honey mustard on brisket & pulled pork sandwiches. It is also damn good with chicken fingers.
We have never used the rub. We have our own rub for beef and for pork and chicken we use Magic Dust (http://shop.17thstreetbarbecue.com/ (http://shop.17thstreetbarbecue.com/)). We used his sauce at one comp and walked in ribs with it. It's pretty good as well.
We want a commercial rub for beef, but the best we have found came from the WSM website. (http://tvwbb.com/eve/forums/a/tpc/f/6880069052/m/3350066314 (http://tvwbb.com/eve/forums/a/tpc/f/6880069052/m/3350066314)) Actually a damn good rub for brisket and beef loin. Makes a damn good rub for your steak and is good sprinkled on burgers.
-
Every judge in KCBS and in the class they will tell you that you should be able to bite into a rib, and it will leave a perfect semi circle where you bit into it and the meat in that spot will pull cleanly away from the bone with the rest of the rib intact. That is damn hard to pull off consistently. Approx a 15-20 minute window. We know that we can get six ribs from three slabs (usually the middle taller ribs) and we always cook 5 slabs so we can test. Toothpick test is also a good way to check.
Yep! The meat should "offer some resistance" to the bite, but not be tough, nor should it just "fall off the bone". As you said, it's tough to do consistently.
-
Snaggle,
Not trying to be critical, but with an egg there is no reason to use the oven first. A rib should not fall off the bone but should not be hard to bite either. With a st. Louis rib I would just do a spice rub, whatever you like. Mine consists of garlic and onion powder, cayenne, paprika, salt, pepper, mustard powder, oregano and brown sugar. Rub the ribs the night before then smoke them at 225 for 4-6 hours. Now you need to get the indirect heat plate and the rib rack if you want to do multiple racks.
The advantages of the egg are that you can control the temperature like an oven and it holds steady for hours.
-
This is my sauce...
36 oz Ketchup
1/2 c Cider Vinegar
1/4 c Worcestershire Sauce
1/2 c Dark Brown Sugar
2 Tbs Honey
1/4 c Yellow Mustard
1 tbs Louisiana Hot Sauce
1 tsp black pepper
1 tbs onion powder
1 tbs garlic powder
2 tbs chili powder
1 tbs BBQ rub (I use Bad Byrons Butt Rub)
Juice of one large lemon (squeeze thru strainer to catch seeds, discard seeds, add halves to pot)
salt
1/2 red wine (good enough that you'd drink it)
1 stick Butter
Combine everything in a non-reactive pan, heat over med-low until butter melts stirring occasionally Bring up to simmer, then turn back to med-low heat, simmer 1 to 1 1/2 hours, until the sugars "turn" stirring occasionally. They have to caramelize.
Lots of ways I've tweaked it. Add a Tbs more of honey to get more of a glaze for ribs. If you want more heat, add a Tbs of red pepper flakes, or your choice of hot sauce. Like a little more "tang" add some vinegar and/or lemon juice.
If you're too lazy to do that, Kraft Original is the best "base sauce" for tweaking that I can think of.
BTdub, the old original Ollies sauce makes a great rib and butt marinade prior to rubbing the dry rub, and smoking the meat.
-
That looks good JR. I like the fact that you use a little rub in your sauce. We have turned in sauce 4 times and have won twice. Once with a bourbon sauce and once with a white sauce. Both are good in my opinion and we are pretty harsh critics on our stuff that we turn in. One of these days I will post tons of recipes. I just never remember and right now I am do damn tired to do it. I have a ton of rub and sauce recipes. Have a damn good injection and sop mop recipe.
Snags, what Yoda said. I don't know how I missed it, but he is correct, buy the plates, no oven and cook at 225 for 4 to 6 hours....if you want to you can do a 2-1-2 and they come out pretty decent. That would be cook for 2 hours on the grates, wrap for an hour and then cook for two more hours on the grates. If you do wrap though, you may want to bump down to about 210. They can get away from when they are wrapped and get too tender.
Some people will even do a 2-2-1.
-
That looks good JR. I like the fact that you use a little rub in your sauce. We have turned in sauce 4 times and have won twice. Once with a bourbon sauce and once with a white sauce. Both are good in my opinion and we are pretty harsh critics on our stuff that we turn in. One of these days I will post tons of recipes. I just never remember and right now I am do damn tired to do it. I have a ton of rub and sauce recipes. Have a damn good injection and sop mop recipe.
Snags, what Yoda said. I don't know how I missed it, but he is correct, buy the plates, no oven and cook at 225 for 4 to 6 hours....if you want to you can do a 2-1-2 and they come out pretty decent. That would be cook for 2 hours on the grates, wrap for an hour and then cook for two more hours on the grates. If you do wrap though, you may want to bump down to about 210. They can get away from when they are wrapped and get too tender.
Some people will even do a 2-2-1.
Thanks. I'm not any BBQ competitor, just something I concocted when I had some time. Seems like the last few times I made it, I bumped up the rub content, and left out the chili powder. Also thought I might, one day when I had time and motivation, start with a quality tomato sauce instead, but it would take some experimentation to get the sugar content back right. That recipe, as I said, can be taken way sweeter, way hotter, thinner with more vinegar, and really any way you want to take it. I've played a lot with sweet and hot, but not much else.
I do like white sauce on chicken too. (Assume you mean something like Big Bob Gibson's) Once came up with a good recipe for that, but failed to write it down. I started with something I found online that claimed to be Big Bob Gibson's recipe, but it wasn't close. Way sweet, and to me Bob Gibson's isn't really that good either. We had a local joint here that did a nice white sauce, that was more "vinegary" and "peppery" than Big Bobs, and I liked it, I tried to copy it, and came damn close.
Never have tried to come up with my own rub.
Good info on the cooking methods for ribs and such.
-
Shhhhhh, keep this on the DL, this is what we use. I like it and tell people that we make it, but we use it and do pretty well.
http://www.hawgeyesbbq.com/blueshog/ (http://www.hawgeyesbbq.com/blueshog/)
We use the original sauce on our ribs and mix the TN Red with the original for our chicken. I have also tried the honey mustard on brisket & pulled pork sandwiches. It is also damn good with chicken fingers.
We have never used the rub. We have our own rub for beef and for pork and chicken we use Magic Dust (http://shop.17thstreetbarbecue.com/ (http://shop.17thstreetbarbecue.com/)). We used his sauce at one comp and walked in ribs with it. It's pretty good as well.
We want a commercial rub for beef, but the best we have found came from the WSM website. (http://tvwbb.com/eve/forums/a/tpc/f/6880069052/m/3350066314 (http://tvwbb.com/eve/forums/a/tpc/f/6880069052/m/3350066314)) Actually a damn good rub for brisket and beef loin. Makes a damn good rub for your steak and is good sprinkled on burgers.
By any chance have you met Myron Mixon at any of the contests? Dude seems like a real asshole on the TV show. I know he's kind of the grand pumpa of bbq contests but still......seems like a real douche.
-
Snaggle,
Not trying to be critical, but with an egg there is no reason to use the oven first. A rib should not fall off the bone but should not be hard to bite either. With a st. Louis rib I would just do a spice rub, whatever you like. Mine consists of garlic and onion powder, cayenne, paprika, salt, pepper, mustard powder, oregano and brown sugar. Rub the ribs the night before then smoke them at 225 for 4-6 hours. Now you need to get the indirect heat plate and the rib rack if you want to do multiple racks.
The advantages of the egg are that you can control the temperature like an oven and it holds steady for hours.
Nice solid, yet simple rub. Paprika and Onion flavor make all the difference.
-
Thanks. I'm not any BBQ competitor, just something I concocted when I had some time. Seems like the last few times I made it, I bumped up the rub content, and left out the chili powder. Also thought I might, one day when I had time and motivation, start with a quality tomato sauce instead, but it would take some experimentation to get the sugar content back right. That recipe, as I said, can be taken way sweeter, way hotter, thinner with more vinegar, and really any way you want to take it. I've played a lot with sweet and hot, but not much else.
I do like white sauce on chicken too. (Assume you mean something like Big Bob Gibson's) Once came up with a good recipe for that, but failed to write it down. I started with something I found online that claimed to be Big Bob Gibson's recipe, but it wasn't close. Way sweet, and to me Bob Gibson's isn't really that good either. We had a local joint here that did a nice white sauce, that was more "vinegary" and "peppery" than Big Bobs, and I liked it, I tried to copy it, and came damn close.
Never have tried to come up with my own rub.
Good info on the cooking methods for ribs and such.
That is the cool thing to me about sauces and rubs, you can do just about anything you want. Most of the time it's going to turn out pretty decent unless you just really fuck it up.
Sorta like Big Bob's, only better in my mind. The stuff he bottles isn't that good. I saw a recipe online once that claimed to be his, tried it and it was awful. Mine is basically Mayo, Apple Cider and white or rice vinegar, black pepper, sugar, kosher slat and some cayenne.
They serve decent food their, but their homemade pies...............Damn, just damn!
-
By any chance have you met Myron Mixon at any of the contests? Dude seems like a real asshole on the TV show. I know he's kind of the grand pumpa of bbq contests but still......seems like a real douche.
I have and I have met Johnny Trigg as well. Both are nice guys, we talked to them once the boxes were turned in though. A lot of that is put on for the camera. They were pretty cool about it and talked to us about how we did and they thought they did. Trigg told me he was disappointed in his chicken and if it walked he wanted to talk to the judges about their certification, b/c they would be nuts. He didn't walk, but did finish 7th overall. Myron won the contest he was in. He was confident in it, but wasn't an asshole about it.
We tend to socialize on Friday Nights for a couple of hours with other backyard teams. The pros are usually cooking shoulders and briskets so we leave them be for the most part. There are a couple of teams on that side we know that we will go visit, but not too many. On Saturdays, everyone is in a rage from 11:00 to 2:00 when boxes are turned in. I have never been flat out rude to anyone, but I may not say much. Trying to concentrate for the most part.
-
I got a couple burgers recipes that I have come across over the years like my "Coca-Cola Burger", "Jalapeno Cheese Burger" and my "Hot Wing Burger". I don't measure the ingredients anymore, I just go with it. But....BUT, the shiznit comes out when I place those badd azz Meyers XXX Hot Jalapeno n Cheese Smoked Deer sausage links on the grill. Get you a beer cause dem bitches gonna get you right.
-
real ramen http://thegarlicpressblog.wordpress.com/2013/08/22/project-shoyu-ramen/ (http://thegarlicpressblog.wordpress.com/2013/08/22/project-shoyu-ramen/)
http://www.bonappetit.com/people/our-readers/slideshow/how-readers-cooked-our-shoyu-ramen-from-september-2013?slide=1# (http://www.bonappetit.com/people/our-readers/slideshow/how-readers-cooked-our-shoyu-ramen-from-september-2013?slide=1#)