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Post by brittonfaith on Jun 25, 2010 17:58:46 GMT 12.75
I wonder how many steaks per gallon this baby gets?
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Post by Snake Eyes on Jun 25, 2010 22:59:12 GMT 12.75
Faith, Is that thing for real? ? That guy is just a tad more serious about his grilling than I am,but it is
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Post by OLKoot on Jun 26, 2010 11:07:32 GMT 12.75
Snake, I looked high and low today for a particular grill that I thought would really get you excited......I saw a big one that resembles a revolver, but the one I thought you'd like,is the one that's pulled by a tractor trailer.......Sorry though, but I couldn't find it....If it appears again , I'll copy and post it here for you......
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Post by OLKoot on Jun 26, 2010 13:05:44 GMT 12.75
Snake, this is a pit at a middle school in Unionville NC they have 1 BBQ a yr in November. They have been doing it for over 50 yrs and make around 15,000 lbs a yr, their rev is a little over 100k Attachments:
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Post by brittonfaith on Jun 26, 2010 14:31:47 GMT 12.75
Koot, is this it? I'd forgot all about this one. They tried to get it to come to Deer Park, WI when the local bar went for the world record longest hotdog (or was it sausage). Anyways, I was there, but the grill wasn't. BTW - I'm thinking it would take the entire student body to keep that school grill stoked with wood.
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Post by OLKoot on Jun 26, 2010 14:53:23 GMT 12.75
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Post by Snake Eyes on Jun 26, 2010 21:02:09 GMT 12.75
Looks like is sponsored by Johnsonville.You could sure put a lot of brats on that puppy.
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Post by Toby Benoit on Jun 27, 2010 6:11:42 GMT 12.75
A buddy sent me a photo once of a tricked out John Deer riding lawn mower with a hibachi style grill mounted on top, a small ice chest with beer mounted on one side, and a rack on the other side for turning forks, water bottle, bread, condiments, etc. Redneck wasn't going to do without his brats n beer while he mowed!
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Post by eagle1953 on Jun 30, 2011 13:29:53 GMT 12.75
Friend wants to know what to inject some hog with before he grills it.
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Post by Paws on Jun 30, 2011 14:15:15 GMT 12.75
I don't mean to sound dumb here but hog or pig? Wild or domestic?
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Post by OLKoot on Jun 30, 2011 14:18:56 GMT 12.75
Try this.............
32oz Apple Juice 32oz Water 1/2 cup Kosher Salt 1/2 cup Brown Sugar 1/2 cup Lt. Corn Syrup 1/4 cup Red Wine Vinegar 1/2 cup Dry Rub 1 TBS Worcestershire 1 TBS soy
Make up 4 batches of this and inject it into the Shoulders, Hams, Loins, and along the sides (where the bacon is located).
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Post by eagle1953 on Jun 30, 2011 23:00:36 GMT 12.75
pig and domestic
Thanks OLKoot, Will see if he wants to try that. Sounds good to me.
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Post by Paws on Jul 1, 2011 1:51:14 GMT 12.75
Try this............. 32oz Apple Juice 32oz Water 1/2 cup Kosher Salt 1/2 cup Brown Sugar 1/2 cup Lt. Corn Syrup 1/4 cup Red Wine Vinegar 1/2 cup Dry Rub 1 TBS Worcestershire 1 TBS soy Make up 4 batches of this and inject it into the Shoulders, Hams, Loins, and along the sides (where the bacon is located). That's pretty close to DaGriz's "SECRET" recipe there Koot! You been peekin' in his mail box? What's in the dry rub? Eagle after you whip this up put a couple quarts in a spray bottle and every fifteen minutes or so while the pig is cookin' spray it down. It'll add a ton of flavor, improve moisture and crisp up the skin something fierce.
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Post by OLKoot on Jul 1, 2011 3:21:18 GMT 12.75
Phil, I use Rufus Teagues dry rub in most of my cooks.......Its a Kansas City rub formula and it works great for me....I also love his sauce called "Touch of Heat" www.rufusteague.com
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Post by Paws on Jul 1, 2011 4:28:32 GMT 12.75
Phil, I use Rufus Teagues dry rub in most of my cooks.......Its a Kansas City rub formula and it works great for me....I also love his sauce called "Touch of Heat" www.rufusteague.comSounds doable. They have a pork blend? If you have not tried the McCormicks Grill Mates yet I recommend you do. Quantities are small but the blends are terrific and the spices are fresh.
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Post by OLKoot on Jul 1, 2011 5:56:10 GMT 12.75
McCormicks is good, but by price they're rather expensive......I'd rather purchase by bulk to get a savings....
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Post by Two Tales on Jul 1, 2011 8:05:37 GMT 12.75
I tend to stay away from prepreared rubs of any type as these folks seem to think that a bell pepper is an herb or some kind of spice...and some don't know the difference between red and and green peppers etc..so I blend all my own..it's so much easier than looking for some thing that sounds good when all you need is 3 major components...salt pepper and brown sugar...everything else determines the type...for injectuon brines I like to use mollases in stead of corn syrup (use only 1/2 as much and it imparts that ol'timey downhome flavor to the brines and injection marinades....I tend to make bigger batches of my rubs, use what I need and then vacume pack them and pop'em in the freezer...they'll stay fresh for at least 6-8 months that way...
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Post by Paws on Jul 1, 2011 9:22:20 GMT 12.75
Y'all boys got me thinking here. I have the same complaints as you guys do about mixing veggies with herbs and spices. The potential of a three ingredient rub/brine is intriguing as well. On addition, I find freshness and consistency of blend/ingredients very important. Then as Koot points out unless you buy in large quantities the price is higher than gold per ounce. I need to talk to a fella this week-end and I'll be getting back with you and present an idea that is floating around here. TT do you use the sulphered molasses or non-sulphered? I can see potential advantages to both. ;D
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Post by Two Tales on Jul 1, 2011 11:47:24 GMT 12.75
Both, just not at the same time...if you want to keep the ingreiants fresh then just mix up the salt pepper and Brown sugar and vacume pack it..then add what you want when the time comes...doesn't stay long enough around here to go stale any hoo...here's a word of caution when making up rubs leave the iodized stuff to the rookies....
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Post by Two Tales on Jul 2, 2011 19:25:11 GMT 12.75
smoke'n the ribs these have been on sense 11:30 PM it's now 2:30 AM and I just rotated them...so they get even smoke (using hickory chunks: gonna sauce them about 6 AM and continue to smoke until 10:AM...will Pull them and wrap them up and put'em in the hot box (cooler) until ready to eat at 1:PM
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