***Official Gatorchatter BBQ Thread***
- Thread starter SaltGator
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heavychevy
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- Sep 8, 2014
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Smoked some breakfast sausage for the week.
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- Jul 28, 2014
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Thought I shared this the other day, but remembered I just added a link to the box. Smoked up some salmon and one lobster tail. Turned out aight.
- Jul 28, 2014
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Salmon and asparagus are good for you bro
- Jul 28, 2014
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- Jun 11, 2014
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Smoked a deck of St Louies today for the game meal tonight while I did some much needed yard work. I've been working on some stuff inside the house and it's been raining alot, so the outside has really been neglected lately.
I started out dry brining the meat with sea salt in the refrigerator. This is a step I just started doing and I like what it does. I always wet brine poultry. The dry brine is a lot less wasteful than a wet brine and its really kind of amazing how this works. The meat is dry when you salt it (no more than what you would apply for normal seasoning. That should be about 1/2 teaspoon per pound of meat.) The salt draws the moisture to the surface and while it sits in the refrigerator uncovered, it goes through a chemical change and it draws the moisture and salt into the meat where it's needed for the cooking process. It's important that it is completely uncovered while resting in the refrigerator, on a rack is better. After two or three hours, the meat is dry again and shiny and read for the rub. If you use sea salt, it's important to use a fine grind or use kosher salt.
Dry Brine
The Rub
I make a variation of Meathead's Memphis Dust with some adjustments for my own taste and include chipotle or cayenne for a little heat. A lot of folks don't think it's important to apply the rub the day before but I like to if I have time. This rub has enough sugar in it that develops a great bark. After the rub I wrap in foil and back in the fridge.
Here they are after resting over night and ready to go in the dome.
I use my old Weber 22 (this thing is probably 15 years old) for just about everything. Here it is just put on with one load (maybe 2 1/2 lbs) of Kingsford with a 2 zone setup, a big chunk of wet hickory, and a water pan at 225-250. This burns covered and untouched for 3 1/2 hrs. No flip, meat side up.
On at 4 and off at 7:30 These things had great snap.
Bear knows he's gonna get some of this
I started out dry brining the meat with sea salt in the refrigerator. This is a step I just started doing and I like what it does. I always wet brine poultry. The dry brine is a lot less wasteful than a wet brine and its really kind of amazing how this works. The meat is dry when you salt it (no more than what you would apply for normal seasoning. That should be about 1/2 teaspoon per pound of meat.) The salt draws the moisture to the surface and while it sits in the refrigerator uncovered, it goes through a chemical change and it draws the moisture and salt into the meat where it's needed for the cooking process. It's important that it is completely uncovered while resting in the refrigerator, on a rack is better. After two or three hours, the meat is dry again and shiny and read for the rub. If you use sea salt, it's important to use a fine grind or use kosher salt.
Dry Brine
The Rub
I make a variation of Meathead's Memphis Dust with some adjustments for my own taste and include chipotle or cayenne for a little heat. A lot of folks don't think it's important to apply the rub the day before but I like to if I have time. This rub has enough sugar in it that develops a great bark. After the rub I wrap in foil and back in the fridge.
Here they are after resting over night and ready to go in the dome.
I use my old Weber 22 (this thing is probably 15 years old) for just about everything. Here it is just put on with one load (maybe 2 1/2 lbs) of Kingsford with a 2 zone setup, a big chunk of wet hickory, and a water pan at 225-250. This burns covered and untouched for 3 1/2 hrs. No flip, meat side up.
On at 4 and off at 7:30 These things had great snap.
Bear knows he's gonna get some of this
- Jul 28, 2014
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So mixed things up for the first game. Smoked up some chicken breast. De-skinned some thighs, and put the skins around the breasts. Really did a great job of keeping all the moisture in the chicken and gave a great crispness to the outside. Several pics to follow.
- Jun 11, 2014
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Dude that tater salad looks off the chain. 
- Jun 11, 2014
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- Jun 11, 2014
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heavychevy
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- Sep 8, 2014
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Just put a some ribs on. Cooking them a little warm trying to crisp them up
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- Jun 11, 2014
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What did you rub your meat with chevy?
- Jul 28, 2014
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Lookin good bro. Nothing from me today. Actually have someone else grillin up some burgers and dogsheavychevy;n277212 said:Just put a some ribs on. Cooking them a little warm trying to crisp them up
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heavychevy
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- Sep 8, 2014
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I was low on everything and had both my girls and wife was at work till about three today so a run to the store during the rain was out of the question. Brown and white sugar as equal as possible with paprika, a few table spoons of garlic and onion powder and pepper with little Rosemary and salt when it hit the grill. Used to do the amazingribs Memphis stuff but the ginger got to me once and I cut it. Just hit it with some apple juice and cranked temp a little, finished pics comingcrosscreekcooter;277282 said:
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heavychevy
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- Sep 8, 2014
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For some reason didn't crisp the way I wanted them to. Went ahead and sauced then like I normally do. Meat was too soft for the same texture bark... Something I'll figure out one of these days.
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- Jun 11, 2014
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look damn good to me...im having meatloaf
- Jun 19, 2014
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- Jun 11, 2014
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My buddy Mooch is helping me paint the inside of the house, He made lunch for today in the crock pot last night. This is cubed venison backstrap in onion and bacon gravy on Uncle Bens with biscuits and honey. I'm here to tell you this shiit will make you want to slap yo momma.
