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Dawgrant Memorial Day Cookout Thread ™
Posted on 5/24/14 at 12:19 pm
Posted on 5/24/14 at 12:19 pm
What's on your grill and or smoker? Alot of you are probably doing something tomorrow, or Monday, go ahead and post it here. Please. Alot of people hear need education on the fine art of preparing meat outdoors. And those of us who need no education have earned the right to heckle you on your own methods and procedures.
I'm about to put on a tenderloin.
I've also got some chicken thighs marinating in my signature Gamecock Sauce™. It's local sauce from Strickland's in Jefferson GA. Mixed with some texas pete and buttermilk.
Hickory soaking.
I'm about to put on a tenderloin.
I've also got some chicken thighs marinating in my signature Gamecock Sauce™. It's local sauce from Strickland's in Jefferson GA. Mixed with some texas pete and buttermilk.
Hickory soaking.
This post was edited on 5/24/14 at 12:22 pm
Posted on 5/24/14 at 12:22 pm to deeprig9
quote:
Alot of people hear need education
snicker
I'm currently in the process of saving up for a smoker after the ROMF performances. Hopefully be ready by football season.
Posted on 5/24/14 at 1:33 pm to deeprig9
Tenderloin is slathered up in all kinds of gooey. Mostly brown sugar.
Hickory smoke.
Alot more bird shite....
Hickory smoke.
Alot more bird shite....
Posted on 5/24/14 at 1:41 pm to deeprig9
I grilled two rib eyes last night. My new prep is to get the charcoal going in the side offset smoke box, carve out a pocket on the side and put in a chunk of wood (apple since that's all I have). Once it starts smoking I take the seasoned steaks straight from the fridge and put them on the top rack of the grill so they take the smoke.
After 30 or 40 mins or so I take the wood off, spread the coals, put on the grate and grill them up. Great flavor...like you cooked them over a campfire.
To make it work the steaks need to be cold and relatively thick so they don't cook too much while smoking....also, the more tender the meat the more flavor they retain. Filets really hold the smoke flavor.
My house seasoning is 1 salt, 1 pepper, .5 onion powder, .5 garlic powder...and I think I added a little cumin this time....works just fine. Usually coat them with a little EVO so they don't stick to the grate.
That's all I got....
After 30 or 40 mins or so I take the wood off, spread the coals, put on the grate and grill them up. Great flavor...like you cooked them over a campfire.
To make it work the steaks need to be cold and relatively thick so they don't cook too much while smoking....also, the more tender the meat the more flavor they retain. Filets really hold the smoke flavor.
My house seasoning is 1 salt, 1 pepper, .5 onion powder, .5 garlic powder...and I think I added a little cumin this time....works just fine. Usually coat them with a little EVO so they don't stick to the grate.
That's all I got....
Posted on 5/24/14 at 2:03 pm to deeprig9
quote:
my signature Gamecock Sauce™
Posted on 5/24/14 at 3:54 pm to deeprig9
I'm trying out refrigerator dry-aging with a couple of strips and porterhouses. A buddy of mine grilled up a some strips using this technique and it was hands-down the best steak I've ever eaten. Basically unwrap the steaks (the thicker the better) blot excess moisture and wrap with cheesecloth- place on a shallow baking rack to allow air to circulate - put 'em on a lower shelf of the fridge and leave for 3-4 days.
Grillin them up tomorrow. I'll report.
Grillin them up tomorrow. I'll report.
This post was edited on 5/24/14 at 4:09 pm
Posted on 5/24/14 at 4:49 pm to deeprig9
Hot dogs and hambugers. Pig lips and assholes.
Posted on 5/24/14 at 6:31 pm to deeprig9
How y'all livin'?
Happy Memorial Day, mutts
Posted on 5/24/14 at 8:56 pm to deeprig9
bone in Rib-eye already in the fridge... waiting on Monday morning... looking at either baked taters salt and butter on the skin.... grilled corn
Posted on 5/25/14 at 6:11 am to deeprig9
18 then a trip to Ingles for the rest of tomorrows goodness
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