***Official Gatorchatter BBQ Thread***

[t-gator]

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.

It's crazy how good they are with beer

 

[divits]

 

[URGatorBait]

t, the ribs look good, but why did you put them in a litter box?
:hehehe:

 

[t-gator]

t, the ribs look good, but why did you put them in a litter box?
:hehehe:

Haha. Actually it's a container set made for meat. One is for cooked the other is for uncooked. My wife got it for me for Christmas last year.

 

[URGatorBait]

Let me see if this works. The picture isnt that great, but these are the ribs i was making months ago that I was telling you about t. This was a little less than half way though. I did it on the grill and had the wood chips on the side. I never got around to taking an "after" photo

 

[crosscreekcooter]

This is one badass backyard cooking machine. The Engelbrecht Gen 4 1000 Braten grill.

[video=youtube;dBSFxMWdfdg]https://www.youtube.com/watch?t=75&v=dBSFxMWdfdg[/video]

below is a link to their website, they make larger models

http://grillsandcookers.com/collections/braten-1000

 

[Ray Finkle]

This is one badass backyard cooking machine. The Engelbrecht Gen 4 1000 Braten grill.

[video=youtube;dBSFxMWdfdg]https://www.youtube.com/watch?t=75&v=dBSFxMWdfdg[/video]

below is a link to their website, they make larger models

http://grillsandcookers.com/collections/braten-1000

Stopped around the 1:30 mark. Don't try to sell me something where the firebox is opened from the absolute top of the box. Even a cheap smoker manufacture knows that's a no no

 

[Ray Finkle]

Let me see if this works. The picture isnt that great, but these are the ribs i was making months ago that I was telling you about t. This was a little less than half way though. I did it on the grill and had the wood chips on the side. I never got around to taking an "after" photo

They look like they will turn out delicious. Gotta trim for the presentation tho bro.

 

[t-gator]

Let me see if this works. The picture isnt that great, but these are the ribs i was making months ago that I was telling you about t. This was a little less than half way though. I did it on the grill and had the wood chips on the side. I never got around to taking an "after" photo

They look pretty dang good to me man.

 

[URGatorBait]

They look pretty dang good to me man.

Like I said, that was months ago, and the first ones I've ever done. They were awesome. Were great the next day too. Screw Ray and his "presentation"

 

[t-gator]

Like I said, that was months ago, and the first ones I've ever done. They were awesome. Were great the next day too. Screw Ray and his "presentation"

Yea i probably set my first ones on fire. If you're not in a competition presentation don't matter much.

 

[crosscreekcooter]

Stopped around the 1:30 mark. Don't try to sell me something where the firebox is opened from the absolute top of the box. Even a cheap smoker manufacture knows that's a no no

What's your objection to a top loading firebox? You use an offset Brinkman correct?

 

[Ray Finkle]

What's your objection to a top loading firebox? You use an offset Brinkman correct?

It's the fact that the entire top opens up. The Brinkmann opening stops 3/4 of the way from the top. The longer that is open, the more heat you lose. If you're lookin, you ain't cookin.

 

[crosscreekcooter]

I have a similar COS (Charmglow). A top loading firebox isn't a problem if you use chunk hardwood charcoal on a raised grate or coal cage, which gives you a long slow burn. Of course you know this means you only stoke the fire occasionally rather than so frequently that it interrupts the cooking period. You're only smoking at 230-240 anyway. If you're not cooking with chunk, you're constantly adding charcoal loosing heat, stoking the fire causing hot fires, then dropping below 220 as the coals ash up and melt.
The COS suffers from a number of drawbacks in design, first and foremost being the cost, which forces the manufacturers to use thin-gauge steel (biggest heat loss offender-think thermal heat transfer thru fenestration in your house), poorly fitting doors on the firebox and the cooking chamber (heat and smoke loss), and a chimney that is designed as a temperature control that should actually be located closer to the top of the food grate rather than the top of the cooking chamber. Another problem common to both COS as well as the EOS equipment is the fact that you have a hot spot within 8-10" of the firebox, which means you have to constantly open the cooking chamber to move foods around from time to time to keep them from burning if you are cooking a full chamber. I have tried to correct some of these built-in negatives in my COS with some modifications with some success, however in a gunfight, I'll reach for my 22" Weber dome in a heartbeat.
With all that being said, I would take the Engelbrecht over either of the two I own in a heartbeat, but the fact that it costs over 2 grand makes that deal breaker.
Sorry to make this post so long but I just don't see the top loading firebox as a problem and I'll save you the trouble of posting this

 

[heavychevy]

Blackened tilapia tacos. cole slaw mix with a Japanese steakhouse fish sauce as a binding. Roll it up and boom. Solid 7 minute dinner right there.

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[crosscreekcooter]

The weather was really shetay this afternoon, so I didn't want to stand out in the rain and do the ribs I have been sitting on for the last few days. After cleaning the windows and re-hanging the blinds in the guest bedroom today, I needed something greasy and loaded with cholesterol. Since Bear and Peanut's food bin was getting low, it gave me an excuse to go to the store and pick up something to make for dinner.
Fried chicken livers and dirty rice with chicken gravy. Momma won't touch em but I have to have this kind of stuff about once a month.

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[NVGator]

The weather was really shetay this afternoon, so I didn't want to stand out in the rain and do the ribs I have been sitting on for the last few days. After cleaning the windows and re-hanging the blinds in the guest bedroom today, I needed something greasy and loaded with cholesterol. Since Bear and Peanut's food bin was getting low, it gave me an excuse to go to the store and pick up something to make for dinner.
Fried chicken livers and dirty rice with chicken gravy. Momma won't touch em but I have to have this kind of stuff about once a month.

I love that stuff. My wife loves beef liver but she would never touch anything fried.

 

[playzwtrux]

Livers are disgusting, I don't care what animal they are from, or how they're cooked.

 

[crosscreekcooter]

liver looks an awful lot like something else I like

 

[heavychevy]

I eat about 3 bites of fried livers a year when my wife's grand folks host a football party near melrose. They don't make anything for the party, just get a crap load of stuff from fryers. They eat fryers 3 or 4 times a week and are still alive somehow.


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