Hey Jerry!
Yes, I put beer in the drip pan. As for putting coals on both sides of the pan, I reserve that for cooking turkeys stuffed with orange and apple slices----good stuff. I've often thought of a modification. Will try the steel plate. Sounds like a great idea. Please explain this "patty" thing??? Do you actually place the meat on pieces of wood to absorb more flavor? Do tell! Jay From: [email protected] [mailto:[email protected]] On Behalf Of Jerry Belloit Sent: Friday, October 09, 2009 10:18 AM To: [email protected] Subject: [gatortalk] Re: It's that time of year... Jay, Try pouring a can of beer in the drip pan. It will also add some flavor as well as help tenderize the ribs. When I use a Weber style grill, I split my coals and put the pan in the center. Also, the deeper the pan, the better. It is best if the pan can block the direct heat and cook only with radiant heat. This is why I usually cook with a grill with a separate firebox. I have even modified that grill with a steel plate that blocks the direct heat from the firebox. (The radiant heat still flows with the smoke exiting from the grill area rather than from the firebox. When I use my gas grill, I put a hickory, pecan, or oak 3" "patty" on the rack with the meat. (By the way, for those of you who are up North, you really need to use Southern hardwoods. The Northern hardwoods [especially Oak] do not taste right-and in some cases taste really bad. The exception is Sugar Maple. It has a flavor that is very near Hickory.) Jerry From: [email protected] [mailto:[email protected]] On Behalf Of Jay Cicone Sent: Friday, October 09, 2009 9:25 AM To: [email protected] Subject: [gatortalk] Re: It's that time of year... This is an approximation of what I use for dry rub on ribs. I don't think I left anything out. 4 tbsp paprika 4 tbsp brown sugar 1 tbsp black pepper 1 tbsp chili powder 1 tbsp salt 1 tsp garlic powder 1 tsp onion powder ½ tsp cumin ½ tsp cayenne or red pepper(pick the hotness) I grind it up with pestle and mortar and put it in an old spice jar so I can sprinkle through the holes in the lid. Rinse the ribs and pat dry. Sprinkle liberally and pat in. Cover and let come to room temp while coals getting ready. When coals are ready, stack on one side of the grill(Weber) and put a drip pan to fill the other 2/3 of the grill---I get the disposable roasting pans for that. Slap a few big chunks of hickory on the coals and place the ribs over the drip pan, which is now filled with beer and water. The pan serves 2 purposes-1) keeps the coals piled to one side and 2)keeps moisture in the grill when smoking. After the hickory catches fire, put on the lid with the vent open and start to drinkin' beers. Check the coals every 30- 45 minutes and add more fresh coals and hickory when needed---might have to stir them up to help the new stuff light. Also a perfect opportunity to use what's left of your beer to spritz the ribs. I put my thumb over the top of the beer and shake it then turn upside down and gently release pressure. The beer squirts around real pretty like. Make sure to turn the ribs about midway through cooking to put the other side closer to the coals---keeps from overdoing one end. I've never overcooked them this way. The longer you cook the better they get. Usually 2-2 ½ hours. Happy eating! Recipe, please. Private mail is fine. A. Leon Polhill, Gator Friends are the family that we choose for ourselves. ________________________________ From: Cecilia <[email protected]> To: [email protected] Sent: Thursday, October 8, 2009 10:04:11 PM Subject: [gatortalk] Re: It's that time of year... I prefer to mix up my own Creole seasoning when I'm cooking, but I guess either Tony Chachere's or Emeril's would do for dusting tiggers. Cee ----- Original Message ----- From: Oliver Barry <mailto:[email protected]> To: [email protected] Sent: Thursday, October 08, 2009 5:22 PM Subject: [gatortalk] Re: It's that time of year... When throwing dust at LSU fans, I prefer the Tony Chachere. Oliver Barry CRS,GRI Real Estate Broker Bob Parks Realty 1517 Hunt Club Blvd Gallatin TN 37066 Phone: 615-826-4040 Fax: 615-822-2027 Mobile: 615-972-4239 ________________________________ From: [email protected] [mailto:[email protected]] On Behalf Of Jay Cicone Sent: Thursday, October 08, 2009 3:37 PM To: [email protected] Subject: [gatortalk] Re: It's that time of year... Carry a bottle of the Emeril dust and throw some and yell BAM every time we score. From: [email protected] [mailto:[email protected]] On Behalf Of Cecilia Sent: Thursday, October 08, 2009 4:32 PM To: [email protected] Subject: [gatortalk] Re: It's that time of year... LMAO. Steve... have you been drinking Muscatel again? You know that scheiße makes you hallucinate! PS - Whatever you do, don't try to squirt mustard on one of those crazy Cajuns. Cee --~--~---------~--~----~------------~-------~--~----~ GATORS: ONE VOICE ON SATURDAY - NO VOICE ON SUNDAY! 1996 National Football Champions | 2006 National Basketball Champions 2006 National Football Champions | 2007 National Basketball Champions 2008 National Football Champions | Three Heisman Trophy winners: Steve Spurrier (1966), Danny Wuerffel (1996), Tim Tebow (2007) - Visit our website at www.gatornet.us -~----------~----~----~----~------~----~------~--~---
