Dawgrant Memorial Day Cookout Thread ™

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Alot of people hear need education

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snicker


I'm currently in the process of saving up for a smoker after the ROMF performances. Hopefully be ready by football season.

Tenderloin is slathered up in all kinds of gooey. Mostly brown sugar.





Hickory smoke.



















Alot more bird shite....

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....

Italian dressing. I've been doing Cesar dressing lately injecting it in the whole chickens I smoke. Turns out great

Nice work people...

I don't have any Italian but I do have some Caesar.... I wonder if that would be a good marinade? I hate to experiment withthe family dinner....

Taking it easy today. Gonna smoke two butts tomorrow.

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.

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I found a half a bottle of Franks Buffalo Sauce...think I'll cut them into strips and go that route.

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You got a 1/2 cup of Vinegar & a 1/2 cup of cane syrup handy? Mix that with the Franks if you do, a lil garlic powder or onion powder, maybe some soy or worcestershire...experiment a little...

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The shitty ones smoke just as good as the expensive ones.

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I'd be a lot more careful than that. Not saying he has to spend a fortune, but there's a whole line of shitty smokers out there targeting people EXACTLY like K9......Meaning someone who wants to learn the art of smoking, but doesn't want to spend too much money. Very easy to end up with a terd and a headache when your trying to save a few bucks on a smoker, imo.

This topic could make a good thread on it's own, though.