***Official Gatorchatter BBQ Thread***
- Thread starter SaltGator
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- Jun 11, 2014
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- Jun 11, 2014
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Dude, you ever eat a gyro? If so, there should have been some lamb in it. Sometimes it's a lamb/beef mix. Lamb is super tasty because it has a high fat content (~18%). Fat tastes good. I recommend trying some lamb ribs on the grill (they're pretty easy to cook).t-gator;n259425 said:
- Jul 28, 2014
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There are worse ways to go. Gotta keep this belly happy.NVGator;n259468 said:
- Jul 28, 2014
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All the way on the smoker. Once the ends start to shrink back a little I wrap them, spraying them down generously with a water, soy, and Worcestershire mixture.heavychevy;n259222 said:
heavychevy
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- Sep 8, 2014
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I've never been able to get them tender enough with out a few hours in beer and veggies. Just S&P rub? Do you foil or butcher paper? That's one thing I haven't tried yet is a butcher paper wrap but it's quite popular on the BBQ forums especially for brisket.
I'm already counting the days till UF plays Michigan in Texas to make a stop at Franklins on the way. We're planning to make it a couple week trip and haul the camper out there. Franklins and Blacks are first stops once we hit the Texas line.
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I'm already counting the days till UF plays Michigan in Texas to make a stop at Franklins on the way. We're planning to make it a couple week trip and haul the camper out there. Franklins and Blacks are first stops once we hit the Texas line.
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- Jul 28, 2014
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Aaron speaks the truth man. I am also making plans for that game and plan to include the same stop. I have done brisket with the butcher paper, but it is probably not something I would do for short ribs. And yes, coarse pepper and kosher salt only. I find there is a window on the short ribs between the pullback from the bone and raising that temp enough to ensure they are fully cooked before shrinking too much. Foil helps you reach that temp a little quicker and if you give the ribs a good little bath inside that foil, you keep the muscle a little looser and they won't shrink up as much. As far as the paper vs foil on the brisket, I really don't have a huge preference. I let mine go pretty far before either are introduced, so I honestly don't get a measurable difference. Foil gets it there a tad quicker and in theory the butcher paper should make it a little more tender, but I have my process down to where even in foil it isn't a dried out brisket. I do things a lot like Aaron, but have some subtle differences that make it my own. We are of the same train of thought though; keep it simple, perfect the process, and use quality meat. You do that and figure out ways to get past the crux every different cut and type presents, and you and everyone you cook for will be amazed.
- Jul 28, 2014
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You can post those ribs any time now t :fingertap:
- Jul 28, 2014
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Pork butt tonight through tomorrow 
- Jul 28, 2014
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Gunna be up all night so I figured I'd throw some pics up. Got two butts (
). First one is in my typical style, the second just a few additions for some spice.
). First one is in my typical style, the second just a few additions for some spice.
heavychevy
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Good luck!
- Jul 28, 2014
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- Jun 11, 2014
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hell yeah now thats what im talkin about
- Jul 23, 2014
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Whoa nellie - that looks awesome
- Jul 28, 2014
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- Jul 29, 2014
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Nice....hard to beat some rubbed & smoked St. Louie's. I've been known to eat a couple of slabs myself on fall afternoons while swilling golden sodas.
