Football Saturday's Are Coming. Revisit...

GH2001 · « **Reply #80 on:** October 28, 2011, 03:55:29 PM »

Quote from: AUTiger1 on October 28, 2011, 11:32:17 AM

My next trick is to talk shit to an alligator that is eyeballin' my drink.

Spring trip to Lake Eufaula next year with me and Simp - and I will show you how to do this.

AUTiger1 · « **Reply #81 on:** October 28, 2011, 03:59:40 PM »

Quote from: GH2001 on October 28, 2011, 03:55:29 PM

Spring trip to Lake Eufaula next year with me and Simp - and I will show you how to do this.

You know we would end up in jail, right?

AUTiger1 · « **Reply #82 on:** October 29, 2011, 02:39:08 AM »

Welp, it has officially started. I have been in the Elijah Craig 12 for a few hours. I have the slaw mixed up, and just finished up getting my temps dialed in on two wonderful looking 12 pound butts. I hate that it's only 35 degrees at my house but it is what it is.

In the morning about 8'ish I am going to put on a 10lb pork tenderloin that is soaking up it's dry rub and will cook it to 170 and slice it up. Planning on 1/2 to 3/4 of an inch cuts. I am going to catch a few hours sleep, get up, cook some breakfast consisting of sausage, eggs and toast, stoking the fire and sleeping for another hour or so, before I have to be up for good.

Looking forward to some coffee and burrbinz in a few hours.

GH2001 · « **Reply #83 on:** October 29, 2011, 12:33:34 PM »

Quote from: AUTiger1 on October 29, 2011, 02:39:08 AM

Welp, it has officially started. I have been in the Elijah Craig 12 for a few hours. I have the slaw mixed up, and just finished up getting my temps dialed in on two wonderful looking 12 pound butts. I hate that it's only 35 degrees at my house but it is what it is.

In the morning about 8'ish I am going to put on a 10lb pork tenderloin that is soaking up it's dry rub and will cook it to 170 and slice it up. Planning on 1/2 to 3/4 of an inch cuts. I am going to catch a few hours sleep, get up, cook some breakfast consisting of sausage, eggs and toast, stoking the fire and sleeping for another hour or so, before I have to be up for good.

Looking forward to some coffee and burrbinz in a few hours.

Excellent information my friend.

AU_Tiger_2000 · « **Reply #84 on:** October 31, 2011, 11:55:24 AM »

Quote from: GH2001 on October 28, 2011, 10:49:46 AM

Maybe they call it that because.....wait for it.....they reside in the Low Country perhaps?

Yeah, but get this, Snaggie and AUTiger1, are not in the low country!

AUTiger1 · « **Reply #85 on:** October 31, 2011, 12:08:49 PM »

Quote from: AU_Tiger_2000 on October 31, 2011, 11:55:24 AM

Yeah, but get this, Snaggie and AUTiger1, are not in the low country!

Sure I am, My neighbors yard and the field behind my home are above my house. That is why I get there rain run off and it floods my yard.

Snaggletiger · « **Reply #86 on:** October 31, 2011, 12:11:55 PM »

Quote from: AU_Tiger_2000 on October 31, 2011, 11:55:24 AM

Yeah, but get this, Snaggie and AUTiger1, are not in the low country!

I'm in Dothan, which is the extreme southeastern county in the State. That makes us lower than almost anybody. Wait....something like that. I also call it Frogmore Stew.

AUTiger1 · « **Reply #87 on:** October 31, 2011, 12:32:55 PM »

Quote from: Snaggletiger on October 31, 2011, 12:11:55 PM

I'm in Dothan, which is the extreme southeastern county in the State. That makes us lower than almost anybody. Wait....something like that. I also call it Frogmore Stew.

Have called it that on more than one occasion.

GH2001 · « **Reply #88 on:** October 31, 2011, 12:35:55 PM »

Quote from: AU_Tiger_2000 on October 31, 2011, 11:55:24 AM

Yeah, but get this, Snaggie and AUTiger1, are not in the low country!

I know Snag is in Dot-han. Yeah, he has issues......BUT, BUT.....

AUT1 is in Ga I believe and many Georgians, especially around Savannah adopt this cuisine and nomenclature due to geographical proximities and culture parallels. Savannah is full of low country and SC culture.

Wait, did I just sound like.....

Snaggletiger · « **Reply #89 on:** October 31, 2011, 12:44:57 PM »

Quote from: GH2001 on October 31, 2011, 12:35:55 PM

I know Snag is in Dot-han. Yeah, he has issues......BUT, BUT.....

AUT1 is in Ga I believe and many Georgians, especially around Savannah adopt this cuisine and nomenclature due to geographical proximities and culture parallels. Savannah is full of low country and SC culture.

Wait, did I just sound like.....

AUT1 is not a Jawja boy. Athens yes. Jawja no.

AUTiger1 · « **Reply #90 on:** October 31, 2011, 12:46:29 PM »

Quote from: Snaggletiger on October 31, 2011, 12:44:57 PM

AUT1 is not a Jawja boy. Athens yes. Jawja no.

^^This

GH2001 · « **Reply #91 on:** October 31, 2011, 01:46:51 PM »

Quote from: AUTiger1 on October 31, 2011, 12:46:29 PM

^^This

I thought you told me you lived near Atlanta...no?

Well, shit. You think you know someone......

AUTiger1 · « **Reply #92 on:** October 31, 2011, 01:52:10 PM »

Quote from: GH2001 on October 31, 2011, 01:46:51 PM

I thought you told me you lived near Atlanta...no?

Well, shit. You think you know someone......

Nope, I said I live in Athens. As in close to Huntsville. Athens AL, you know, God's Athens. Not the place that is home to a football team I despise.

GH2001 · « **Reply #93 on:** October 31, 2011, 01:53:56 PM »

Quote from: AUTiger1 on October 31, 2011, 01:52:10 PM

Nope, I said I live in Athens. As in close to Huntsville. Athens AL, you know, God's Athens. Not the place that is home to a football team I despise.

No, no - you are def in the better one. No argument there. Ah, what the fuck - you live close enough to SC to call the boil what you very well please. LOW COUNTRY it is!

AU_Tiger_2000 · « **Reply #94 on:** October 31, 2011, 03:27:16 PM »

Quote from: GH2001 on October 31, 2011, 01:53:56 PM

No, no - you are def in the better one. No argument there. Ah, what the fudge - you live close enough to SC to call the boil what you very well please. LOW COUNTRY it is!

Yeah, but I'm from New Market, AL which is east of Huntsville and thus even closer to SC. I was born and raised in Thomasville, AL in Clarke County which is pretty damn low. Therefore I win. It's a boil, type of boil to be determined by the main protein source (crawfish boil, shrimp boil, crab boil, yak boil, emu...)

chinook · « **Reply #95 on:** October 31, 2011, 05:58:32 PM »

so, how was the grub auTIGER1?

GH2001 · « **Reply #96 on:** October 31, 2011, 10:52:25 PM »

Quote from: nookie on October 31, 2011, 05:58:32 PM

so, how was the grub auTIGER1?

He's still full....and drunk.

AUTiger1 · « **Reply #97 on:** November 01, 2011, 12:24:22 AM »

Quote from: nookie on October 31, 2011, 05:58:32 PM

so, how was the grub auTIGER1?

Grub turned out great. Chicken was probably the best I have ever done. I was honestly pissed b/c it would have placed at any competition that I have ever competed in. Butts were delicious, but was a little disappointed in the pork tenderloin. I think I will inject it next time.

Quote from: GH2001 on October 31, 2011, 10:52:25 PM

He's still full....and drunk.

One out of two ain't bad. I wish I were still drunk.

chinook · « **Reply #98 on:** November 01, 2011, 12:40:01 AM »

Quote from: AUTiger1 on November 01, 2011, 12:24:22 AM

Grub turned out great. Chicken was probably the best I have ever done. I was honestly pissed b/c it would have placed at any competition that I have ever competed in. Butts were delicious, but was a little disappointed in the pork tenderloin. I think I will inject it next time.

One out of two ain't bad. I wish I were still drunk.

i have never done pork tenderloin well with other things on the smoker unless i was making canadian bacon with it.

next time, i'll rotisserie it on the gasser.

AUTiger1 · « **Reply #99 on:** November 01, 2011, 12:48:06 AM »

Quote from: nookie on November 01, 2011, 12:40:01 AM

i have never done pork tenderloin well with other things on the smoker unless i was making canadian bacon with it.

next time, i'll rotisserie it on the gasser.

All I did was make a rub, lathered it with some spicy mustard as a bonding agent and let it sit in the rub over night. It was decent, just didn't soak up the rub as much as I thought it would.

I need to post some recipes before too long.