Gator Country

deebo65 · 01-23-2013, 09:34 AM

www.smokingmeatforums.com

For all your BBQ (smoiking) and grilling needs. Lots of recipies for any and all meat/game/fish/poultry to be smoked or grilled. Specific sections for BGE's, Electric smokers, Gas smokers, Reverse flow smokers, cold smokers etc. Brines, Rubs, finishing sauces.... If you want to know about it... it's here...

rburnett · 01-23-2013, 09:45 AM

Quote:

Originally Posted by gator7_5

Man, you can't beat throwing a 2" ribeye on an 800 degree grill. Haven't smoked on mine yet either. But I will be putting a butt and maybe some ribs on this weekend.

I want to get the cast iron grate for doing big steaks... You need to send me some fresh trigger fillets, pronto. The seafood is turrible up here, I'm pretty much limited to just shrimp, and it's pretty stinky.

**jjbbq** · 01-23-2013, 11:16 AM

Check out the ceramic grill store for good prices and cool accessories for the BGE.

I have the adjustable rig, spider, and rib rack. All very handy. The cast iron grate is good for steaks, but I don't think it is nessecary.

phatGator · 01-23-2013, 07:33 PM

I thought this was going to be a Dr. Seuss thread. :-)

rpmGator · 01-24-2013, 02:04 PM

If you want high heat to sear and can't afford the green egg, take a small round grate off of a small weber or something similar, and put it over your chimney fire starter.

Light it and wait on it to get to its highest temp, and it is perfect for a steak or even to sear tuna.

Don't even need the grill to sear this way.

**beachpiratefla** · 01-24-2013, 07:39 PM

Nice Table...I have had a Cookshack since 2003 and love it...

**exiledgator** · 01-24-2013, 09:22 PM

Quote:

Originally Posted by phatGator

I thought this was going to be a Dr. Seuss thread. :-)

I would not, could not with a goat
I could not, would not in a boat

**bobdeb** · 01-24-2013, 09:33 PM

We've had an extra large green egg for over 4 years now and love it. We've tried everything, even bacon is awesome if you are doing burgers. My husband made a table very similar to yours and put hooks all around to hang tools and had a custom cover made.

anstro76 · 01-24-2013, 10:12 PM

for smoking i have two trailer smokers, for grilling i've always been a weber guy. but you do have a nice set up

Sent from my mind using esp

**Juggernautz** · 01-24-2013, 11:42 PM

nm

gator7_5 · 01-27-2013, 11:39 AM

Got a pair of 5 lb butts on the egg. Steady at 225. Will report back in the late afternoon. This is my first attempt at smoking anything.... ever.

GatorPrincess8 · 01-27-2013, 03:53 PM

Where is the ham?

GatorPrincess8 · 01-27-2013, 03:54 PM

Nice BGE and Table.

**Gatormb** · 01-27-2013, 09:02 PM

Quote:

Originally Posted by gator7_5

Got a pair of 5 lb butts on the egg. Steady at 225. Will report back in the late afternoon. This is my first attempt at smoking anything.... ever.

Report. Report?

rburnett · 01-27-2013, 10:38 PM

Quote:

Originally Posted by Gatormb

Report. Report?

He's probably in a pork coma.

gator7_5 · 01-28-2013, 07:59 AM

It was solid. Definitely not bad for a first try. Fantastic if you love real smoked pork butt. I'm going to try to find a direct heat method, as I like the char and barbecue flavor on a butt.

rburnett · 01-28-2013, 08:32 AM

I was watching bbq pitmasters yesterday and most of them start with a higher heat smoke (275-300), to make a good bark... then they cover and go low and slow to get the desired tenderness. There is a point after like 1-2 hours that the meat cannot absorb any more smoke, so it's pointless to continue to keep adding chips.

gator7_5 · 01-28-2013, 08:47 AM

Next time I think I might cool over direct for an hour and ahalf or so and then put the placesetter on to finish.