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Started By
Message
Looking for better recipes for my Labor Day Meats!!
Posted on 8/31/18 at 11:17 am
Posted on 8/31/18 at 11:17 am
I'm plan on cooking the following:
- two Rotisserie-style chickens on gas grill
- two slabs of ribs on BGE
- one pork butt on BGE
I would greatly appreciated it if you share your best recipes and cooking techniques for any of these three items.
- two Rotisserie-style chickens on gas grill
- two slabs of ribs on BGE
- one pork butt on BGE
I would greatly appreciated it if you share your best recipes and cooking techniques for any of these three items.
This post was edited on 8/31/18 at 1:08 pm
7
Posted on 8/31/18 at 2:44 pm to Hammond Tiger Fan
Damn, nobody want to share their recipes 
This post was edited on 8/31/18 at 5:12 pm
Posted on 8/31/18 at 2:46 pm to Hammond Tiger Fan
I don't do anything complicated, rub and mustard on the butt and rub on the ribs.
Posted on 8/31/18 at 2:48 pm to Hammond Tiger Fan
Posted on 8/31/18 at 2:58 pm to Hammond Tiger Fan
Smoked a rack of ribs a couple days ago. Vac sealed them in Tiger Sauce (liquid crack) and marinated them overnight. Smoke them as you would and whatever you would typically spray on to keep them moist, just replace with a coat of more tiger sauce. Ridiculously good.
Posted on 8/31/18 at 3:24 pm to Hammond Tiger Fan
Smoke some wings. I like to put sea salt and black pepper on one side, flip and put garlic and onion powder on the other then drench with Moore’s original buffalo sauce. I let them sit in the fridge for at least 8 hours then smoke them at 275 for 30 minuets then 350 for 35-45 minuets. This is on an electric smoker.
Posted on 8/31/18 at 3:25 pm to Hammond Tiger Fan
Prime Beef
Salt
Pepper
Salt
Pepper
Posted on 8/31/18 at 3:29 pm to Hammond Tiger Fan
I’ve eaten so much chicken I’m pecking pea gravel so they aren’t on the menu. Wife has St. Louis ribs to go into the Smokin Tex.
I am cubing a pork butt and browning in a Dutch oven. Then add 2 large onions chopped, jar sofrito sauce, can tomatoes, can adobe chili’s and sauce, couple cans of hatch chili’s, spoonful better than bouillon beef base, some water. Bring to boil then cover and put in oven.
3 hours pull out, remove pork and shred. Skim most fat then blend sauce until as smooth as you like, add pork back. Serve with corn tortillas topped with choppped onions, cilantro and lime.
I am cubing a pork butt and browning in a Dutch oven. Then add 2 large onions chopped, jar sofrito sauce, can tomatoes, can adobe chili’s and sauce, couple cans of hatch chili’s, spoonful better than bouillon beef base, some water. Bring to boil then cover and put in oven.
3 hours pull out, remove pork and shred. Skim most fat then blend sauce until as smooth as you like, add pork back. Serve with corn tortillas topped with choppped onions, cilantro and lime.
Posted on 8/31/18 at 5:15 pm to Hammond Tiger Fan
quote:
- two Rotisserie-style chickens on gas grill
One thing for certain, brine it overnight. I can't emphasis that enough. BRINE IT!
1/2-3/4 a cup of kosher salt per gallon. Use less if all you have is iodized salt. From there, I kinda wing it. I'll add a tablespoon or two of cayenne pepper, a bunch of ground black pepper, onion powder, garlic powder, and anything else that sound good. After soaking overnight, it really doesn't even need a rub. At most, some salt and pepper on the skin to help the crust. I usually add Conecuh Chicken/pork seasoning too, but over only seen one location of one store in America that sells it. So you pretty much have to buy it online.
It sucks you don't have the room to smoke the chicken in your egg, but you can still smoke them. On an indirect burner, I'll lean a small aluminum pan with a bunch of holes on the grease guard. Away from the meat, in case it flames. If you guards that are too far, it might not work.
That's when an A-Maze-N is great. You fill it with pellets, light them on one side, and it'll smoke through your entire cook.
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