Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Friends
The grilling community is known for coming together to provide help and support in times of need, and many families and communities have been devastated by the recent severe weather events across the country. Please visit these sites to learn more about how you can support relief efforts - operationbbqrelief.org and redcross.org.
SouthOfI10
About
- Username
- SouthOfI10
- Joined
- -
- Visits
- 0
- Last Active
- Roles
- Member
- Posts
- 213
Reactions
Comments
-
This is what's on for tomorrow. I'm playing hookie from work... :huh:
-
SWEET!
-
I'll be down there next week! The blue crab population will be in deep trouble! LOL!
-
Hi, Doug! Happy Egging from Canton, GA.
-
Mike, are you still north of I10?
-
Thanks, Mike and AZRP. Does this work? Best Ribeyes ever!
-
Jwirlwind, YES! Absolutely, you must do a rib roast. This is by far the best hunk of cow that I have ever had. It was way over priced and worth every penny. It is a dry aged boneless ribeye that weighed in at 4lbs. The rub was Dizzy Pig …
-
newegglander, I'm not located in the South anymore. I'm here in Atlanta, and these northern winters are killing me! Ha. Right now, it's about 49F and the drizzle has stopped. I wish that it would continue, 'cause we sure need the rain.
-
Smoke Diver, Sure.[p]The recipe is easy, and the measurements aren't precise. In recent years, I have toned down the pepper considerably for my daughter. If you like, multiply the cayenne by 3x. It rocks![p]Soy sauce and/or Dale's ~1.5 - 2C Wor…
-
Thanks, Mike.[p]Top round was on sale (if you call $3.49/lb a sale). My old man has been on my arse to make some jerky, so I ran out of excuses.[p]You cookin' today?
-
Grandpas Grub ,[p]I've never tried to smoke cheese. I'll bet that it's great, though. Do you use the methods that I've seen here with a few briquetts, ice, etc?
-
Jeeves, Thanks. Nah, it's just a scrap piece of Al that I had around the garage and cut/bent to fit. It works great, though.
-
EggspertMN, Fantastic! Great looking bird. I hope that mine turns out as well.[p] Happy Thanksgiving.
-
dawgtired, Wow. This looks great! Thanks for sharing.
-
Mike in Abita, Thanks. Even as far north as Atlanta, I can get Turbo Dog. Blackened Voodoo is a different story...
-
larry, Look 6 posts down. Thick pork chops, Shaking the Tree rub(or lemon and pepper equivalent), 425ish direct, pull at ~140F and let rest a few minutes before devouring. Yummy and easy peasy.
-
Car Wash Mike, Man, those look good! I haven't tried chops low and slow yet. These were a happy medium at ~425F until 140 internal.[p]Ribs will be ready soon. CWMish with mustard and Bad Byrons rub, followed by apple juice spritz every hour.…
-
Car Wash Mike, Nice.
-
SouthOfI10, Thanks, y'all. Since I already had the dark beer and onion, I split the difference and boiled for only a half hour. They are on the Egg now, direct, raised grid with a little apple wood. New taters have been mashed and are ready. I …
-
JerryD, Awesome website! I'm not quite that computer savvy. And thanks for the compliment on the injection, but I was just passing on someone else's idea that I found noteworthy (I'm crediting BajaTom, but my apologies if I am wrong). I only add…
-
Car Wash Mike, Hey, man. Well, I would like to take credit for the butt injection (sorry folks, it's not like it sounds) because it is really good, but I swiped that original idea from someone else (I think it was BajaTom) and added the pineapple …
-
JerryD, This has become my preferred setup per some tips from CWM. If you have 4 slabs, you will probably need to use a rack set-up like BajaTom or some other folks show. I have squeezed three slabs on there flat, but there's not a lot of roo…
-
ClayQ, Fox River Valley as in Neenah/Appleton? If so, I travel that way ever so often. Didn't know there were many Eggers up that way.
-
Car Wash Mike, Hey, Mike. I was hoping that you would see this post. You are spot on with your rib cooks, and thanks for the tips. I have never been to Nebraska...never been to an Eggfest...yet, it sounds like a great time. Do you have to enter…
-
BBQBluesStringer, Cool. I thought that this sauce was local to AL and not very well known. It is really good by my standards. You must be several notches above me on the capsaicin scale. This is almost as hot as I care to eat without sweating o…
-
BEAST, Well, I have been getting mine from my best friend who travels from Atlanta to Birmingham on a regular basis, so I can't give you directions. The bottle says that it is from "Jim 'N Nick's"; 200 Union Hill Drive, Suite 101, Birmingham, AL 3…
-
egret, Ditto the indirect method. I use foil on the plate setter to catch the drippings. Dang, now I want some ABTs....
-
thirdeye, Thanks for the help in cutting them!
-
thirdeye, Yeah, but if you don't cut them up into St. Louis, what do you snack on whilst cooking???
-
JerryD, I usually do them side by side with some space in between, but I know that others here do them on top of each other as well.[p]Do you inject the butt prior to the cook? I had my best tasting PP last weekend by following a tip from Baja…