Started By
Message
1
Posted on 9/19/14 at 6:02 pm to Jefferson Dawg
Picks are in
Posted on 9/19/14 at 6:14 pm to Damn Good Dawg
What kind? Baby back or spare?
What ya cookin on?
I usually do a hot and sweet rub.
You can do whatever you imagine really.
It just comes down to patience and consumption
I use apple wood and fill the drip pan with apple cider. I let the cider steam before I even put wood on and then cook at 225. I wrap the last 45 min-hour and let them get tender. You only need so much smoke in them. I'll take them out and add sauce and put back on.
I like a sweet sauce, brown sugar\hot rub.
Bbacks cook faster of course. Spares have more fat. I cut the tips off my spares btw.
Low and slow, glaze/brush every hr.
What ya cookin on?
I usually do a hot and sweet rub.
You can do whatever you imagine really.
It just comes down to patience and consumption
I use apple wood and fill the drip pan with apple cider. I let the cider steam before I even put wood on and then cook at 225. I wrap the last 45 min-hour and let them get tender. You only need so much smoke in them. I'll take them out and add sauce and put back on.
I like a sweet sauce, brown sugar\hot rub.
Bbacks cook faster of course. Spares have more fat. I cut the tips off my spares btw.
Low and slow, glaze/brush every hr.
Posted on 9/19/14 at 6:54 pm to AmericusDawg
quote:
AmericusDawg
Posted on 9/19/14 at 6:57 pm to Spunky
Anyone else think that the guy getting the tiger looks like the Shermanator on roids?
Posted on 9/19/14 at 7:24 pm to Spunky
Fallen in love with the tri tip, making the wife cheese grits.
Posted on 9/19/14 at 8:02 pm to Spunky
Posted on 9/19/14 at 8:40 pm to AmericusDawg
That sounds awesome. What timing do you usually go with? And I guess spare.
I was going to go ribs and try something new but I have less people coming this time and I'm not making enough money to just be doling out pork so they usually go in on it with me. They weren't feeling like paying for brisket or non-kroger ribs so I went to the butcher and got me an old boston butt.
Hell, if it ain't broke...
Thanks, Americus and Spunky
Also, holy shite, I had no idea that shermantor was in major payne.
I was going to go ribs and try something new but I have less people coming this time and I'm not making enough money to just be doling out pork so they usually go in on it with me. They weren't feeling like paying for brisket or non-kroger ribs so I went to the butcher and got me an old boston butt.
Hell, if it ain't broke...
Thanks, Americus and Spunky
Also, holy shite, I had no idea that shermantor was in major payne.
This post was edited on 9/19/14 at 8:41 pm
Posted on 9/19/14 at 8:41 pm to AmericusDawg
Posted on 9/19/14 at 9:22 pm to Spunky
Meat pie
Gonna have to try that
Gonna have to try that
Posted on 9/19/14 at 9:24 pm to Spunky
You use the oven for that?
Posted on 9/19/14 at 9:38 pm to Damn Good Dawg
quote:
You use the oven for that?
No I do use 2 grills tho. Sear it on Akorn and finish it on weber. It's becoming my Friday night favorite.
Doing a ny strip and cheese dip tmrw
Posted on 9/19/14 at 9:52 pm to Spunky
Damn that sounds good
How long on the weber after sear action?
How long on the weber after sear action?
This post was edited on 9/19/14 at 9:53 pm
Posted on 9/19/14 at 9:54 pm to Damn Good Dawg
Roughly 25 min, depends on thickness. I pull it at 130 internal
Posted on 9/19/14 at 9:56 pm to AmericusDawg
quote:
Meat pie
Gonna have to try that
That's what she said
Posted on 9/20/14 at 6:09 am to Spunky
Go time baby.
Rubbed the butt with a rub from the local meat market and then doused it in Carolina Vinegar Sauce thing or whatever it's called. Got it fully moist (ha, moist) and then saran wrapped it for a night in the fridge.
Just put it in with hickory chunks and a drip pan filled with a quartered onion, peeled garlic, and the vinegar I marinaded it in.
Now it's about time for some chic fil a.
Rubbed the butt with a rub from the local meat market and then doused it in Carolina Vinegar Sauce thing or whatever it's called. Got it fully moist (ha, moist) and then saran wrapped it for a night in the fridge.
Just put it in with hickory chunks and a drip pan filled with a quartered onion, peeled garlic, and the vinegar I marinaded it in.
Now it's about time for some chic fil a.
Posted on 9/20/14 at 7:11 am to Damn Good Dawg
Mighty fine.
Posted on 9/20/14 at 8:37 am to Damn Good Dawg
Nice
Posted on 9/20/14 at 8:57 am to AmericusDawg
Oh, you guys
This post was edited on 9/20/14 at 8:57 am
Posted on 9/20/14 at 10:07 am to Damn Good Dawg
Cheeeeeeeeeeeeezzzzzzzeeeeee
Page 33 of 68
Latest Georgia News
Popular
Back to top
Follow SECRant for SEC Football News