***Official Gatorchatter BBQ Thread***

crosscreekcooter

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My Weber must be at least 20 years old and I love it. You need to come around more you turd.
 

playzwtrux

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Jun 11, 2014
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I smoked a turkey for thanksgiving, took pictures of the bird before and during cooking, but realized after I had cut up the breasts that I forgot the after cooking photos. :(

It was one of the best birds I've ever eaten. I used pecan and apple for the smoke after a 24 hr cranberry brine.

:yum:
 

playzwtrux

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After seeing @NVGator smoke a brisket on his Traeger, I decided on the spur of the moment to smoke one on a week night.
Picked up a small 12 lb. hunk of meat, threw on a lil salt & pepper...

20180221_190536.jpg

and put it in the electric smoker. It's just a lil too big to cook as one piece so I cut it into two pieces just past the end of the point.

275° for about 11 hours

Pecan & Mesquite added the smoke flavor, and here's how it looked when I took it off (@ 5:50 am CT this morning).

20180222_055701.jpg

20180222_060022.jpg

Then, give it a lil slice and dig in.

20180222_061924.jpg

20180222_062646.jpg

The early taste test was wonderful. A full course will be partaken of tonight.
 

NVGator

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After seeing @NVGator smoke a brisket on his Traeger, I decided on the spur of the moment to smoke one on a week night.
Picked up a small 12 lb. hunk of meat, threw on a lil salt & pepper...

8823


and put it in the electric smoker. It's just a lil too big to cook as one piece so I cut it into two pieces just past the end of the point.

275° for about 11 hours

Pecan & Mesquite added the smoke flavor, and here's how it looked when I took it off (@ 5:50 am CT this morning).

8824


8825


Then, give it a lil slice and dig in.

8826


8827


The early taste test was wonderful. A full course will be partaken of tonight.
Looks good. You went the foil wrap way? Does that help? When do you wrap it?
 

playzwtrux

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Looks good. You went the foil wrap way? Does that help? When do you wrap it?

No wrap, I smoked it uncovered the whole time. I didn't actually wrap it until I took it off to rest. I let it sit 30 minutes before slicing.
I would have liked to let it sit another 15 or so, but I had to leave for work.
 

NVGator

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No wrap, I smoked it uncovered the whole time. I didn't actually wrap it until I took it off to rest. I let it sit 30 minutes before slicing.
I would have liked to let it sit another 15 or so, but I had to leave for work.
Got it. It juicy?
 

playzwtrux

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Got it. It juicy?

it was quite juicy. I've let a couple guys here at work try it, and they both commented how good it was.
One of the guys is our cafeteria manager, he's owned restaurants and been catering for 20+ years.
Neither could believe it was just a salt & pepper rub.
 

g8tr72

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(Maybe I should put this in it's own thread)

I'm at a friends house recently having an outdoor party and the flies were simply atrocious. One of the other guests told me that he once knew a guy who did a lot of catering and was a former cook in one of the branches of service.

He said that guy had some type of fly repellent in an aerosol can that he witnessed him use one time when the flies were bad. One small amount of that sprayed in the open air repelled the flies for 15 minutes in a big area, but he didn't know what it was or if it's still available.

Anyone here have any idea what repellent this was?

Thanks in advance.
 

bradgator2

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(Maybe I should put this in it's own thread)

I'm at a friends house recently having an outdoor party and the flies were simply atrocious. One of the other guests told me that he once knew a guy who did a lot of catering and was a former cook in one of the branches of service.

He said that guy had some type of fly repellent in an aerosol can that he witnessed him use one time when the flies were bad. One small amount of that sprayed in the open air repelled the flies for 15 minutes in a big area, but he didn't know what it was or if it's still available.

Anyone here have any idea what repellent this was?

Thanks in advance.

I use this stuff. Get it Tractor Supply. It's "made" for barns. You can buy just the can there for $8 and go to Walmart and buy their $10 "home freshening dispenser". It'll fit in any automatic dispenser.

https://www.nrsworld.com/country-ve...MIirH7zvGy2wIVgjuBCh0mVQ3zEAQYAyABEgK0G_D_BwE
 

crosscreekcooter

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crosscreekcooter

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Weather is getting really nice out at night so I grilled some steaks last night. Depending on what I'm cooking I usually use regular Kingsford charcoal briquettes and a small amount of hardwood twigs doused with canola as a starter. Last night when the coals were ready I threw a couple small chunks of pecan on the coals just because. This morning I was thinking how damned good the steaks were last night and looked up some history on Kingsford and found this.

Kingsford Brand Charcoal ingredients
By JOE O'CONNELL, cbbqa past President

Kingsford Brand Charcoal Briquettes are the best selling briquettes in the U.S. They are also widely used by many veteran barbecue experts, including cooks at barbecue contests.

Some claim that Kingsford briquettes have an unpleasant odor, especially when they are first lit, and many wonder if they contain any petroleum products. After an investigation, it has been determined that neither Kingsford Brand nor any other known commercial charcoal briquettes contain any petroleum products. I'm not sure how they can make this statement as you know the Matchlight or easylight types of charcoal have an accelerant added.

Kingsford ingredients
Kingsford sends a form letter in response to consumers' questions about the ingredients. According to the form letter sent in August, 2000, Kingsford contains the following ingredients:

  • wood char
  • mineral char
  • mineral carbon
  • limestone
  • starch
  • borax
  • sodium nitrate
  • sawdust
Purpose of ingredients
There so many ingredients because the addition of each requires another to offset its negative affect. For example, in order to make the briquets easier to light, sodium nitrate is added. But then limestone is added so that, when the briquettes get started, they have the typical light-ash color.

Here are the purposes for each of the ingredients:

  • wood char: for heat
  • mineral char: also for heat
  • mineral carbon: also for heat
  • limestone: for the light-ash color
  • starch: to bind the other ingredients
  • borax: press release
  • sodium nitrate: to speed the ignition
  • sawdust: to speed the ignition
History of the charcoal briquette
Around 1915, Henry Ford was using large amount of wood to manufacture automobiles. Ford operated a sawmill in the forests around Iron Mountain, Michigan to make the wooden parts, so there were piles of wood scraps. Ford learned of a process, which had been developed and patented by Orin F. Stafford, which involved chipping wood into small pieces, converting them into charcoal, grinding the charcoal into powder, adding a binder and compressing the mix into the now-familiar, pillow-shaped briquettes. By 1921, a charcoal-making plant was in full operation.

According to Kingsford:

E. G. Kingsford, a lumberman who owned one of Ford's earliest automobile sales agencies and was distantly related, briefly served as manager of the briquette operation. A company town was built nearby and named Kingsford. In 1951, an investment group bought the plant, renamed the business the Kingsford Chemical Company, and took over operations. Its successor, The Kingsford Products Company, was acquired by The Clorox Company of Oakland, California, in 1973.

Today, KINGSFORD charcoal is manufactured from wood charcoal, anthracite coal, mineral charcoal, starch, sodium nitrate, limestone, sawdust, and borax. The wood and other high-carbon materials are heated in special ovens with little or no air. This process removes water, nitrogen and other elements, leaving almost pure carbon.

The briquettes do not contain petroleum or any petroleum by-products. KINGSFORD charcoal briquettes with mesquite contain the same high-quality ingredients as KINGSFORD, but with the addition of real mesquite wood throughout.

Manufacturing briquettes begins with preparing the wood charcoal using one of the following methods:

Retort processing -- Waste wood is processed through a large
furnace with multiple hearths (called a retort) in a
controlled-oxygen atmosphere. The wood is progressively
charred as it drops from one hearth to the next.

Kiln processing -- The waste wood is cut into slabs and stacked in
batches in a kiln that chars the wood in a
controlled-oxygen atmosphere.

Once the wood charcoal is prepared, it is crushed and combined with the other ingredients, formed into pillow-shaped briquettes and dried. The advantage of using charcoal over wood is that charcoal burns hotter with less smoke.
 

heavychevy

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Haven’t used briquettes in a really really long time in favor of the lump stuff. wally sells 30lb bags of royal oak for pretty cheap so I’ll grab a couple bags when I get low on the last ones. Seems to burn way hotter way longer than the old briquettes
 

NVGator

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Haven’t used briquettes in a really really long time in favor of the lump stuff. wally sells 30lb bags of royal oak for pretty cheap so I’ll grab a couple bags when I get low on the last ones. Seems to burn way hotter way longer than the old briquettes
It's also fantastic to take camping to cook with in the open fire pits.
 

ChiefGator

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Perhaps we need a gatorchatter line of BBQ sauces?
 

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