nolaman
is one Smokin' Farker
- Joined
- Aug 1, 2009
- Location
- Transplanted in Ellijay, Ga.
Last weekend hopefullly my luck has changed after the third time failing to get it right. I did my homework, and read every post and thread on the subject. My wife surprised my with a 12 lb. packer. I made a mariade of Dr. Pepper , worchestshire, and Cajun injector sauces, added some cajun spices and soaked the sucker for 48 hrs. ( I fiqured the longer the better). During that time I made a few modifacations to the Chargriller, a new charcoal basket, flipped the charcoal pan to use as a baffle, and extended the hood vent down to grill level. Got these ideas :idea: from this website, see pics.
I slathered the meat with mustard and rubbed with a homemade recipe from this website and let it rest while I prepped the grill. The new basket took 3 chimneys full of charcoal K. The 4th chimney I lit on the side burner. Using the Minion method I placed the grey coals on top of the unlit coals, with all vents fully opened. After about 30 mins. the temperture was about 300 degrees at about 1:30am. Placed the meat with the lightly trimmed fat side down. Placed the fat trimmings on the shelf above to render down on top of the meat. The temperture dropped down to 130 degrees., I kept the bottom intake vent until it was closed completely , and could not get below 230 degrees . (any suggestions ?) I watched until past 2:30am. and temp did not change. WENT TO BED!!! Got up at 4:30am. to check temp. still 230 degrees and went back to bed. Got up at 7:30am. and the temp. had dropped to a little under 200 degrees. The meat temp. was 160 degrees at the point end. The coals had dwindled down to about half. I lit another chimney full of K and added it to the basket. I turned the meat over with the fat side up to finish. Cooked until 190 degress internal temp. on the point end. The probe went in just like butter!! The flat end was a little tougher, temp. there was 160 degrees.? I pulled off the meat and put it in foil and sauced it with a homemade sauce of beer, Dr. Pepper and seasonings, then wrapped it in towels , placed in cooler until dinner time at 5:30pm. After 7 hrs. the temp. was still 140 degrees. AMAZING!!:lol: The flat end when I cut it was a little drier but by far not burnt! The point was tender and moist!!
Finally here is the pron!!!!:eusa_clap:eusa_clap
PS. How do I add text with the photos? This is my first time starting a thread with attachments.( just learning all this computer chit!)
coon@$$
_________________
Modified Chargriller Duo
I slathered the meat with mustard and rubbed with a homemade recipe from this website and let it rest while I prepped the grill. The new basket took 3 chimneys full of charcoal K. The 4th chimney I lit on the side burner. Using the Minion method I placed the grey coals on top of the unlit coals, with all vents fully opened. After about 30 mins. the temperture was about 300 degrees at about 1:30am. Placed the meat with the lightly trimmed fat side down. Placed the fat trimmings on the shelf above to render down on top of the meat. The temperture dropped down to 130 degrees., I kept the bottom intake vent until it was closed completely , and could not get below 230 degrees . (any suggestions ?) I watched until past 2:30am. and temp did not change. WENT TO BED!!! Got up at 4:30am. to check temp. still 230 degrees and went back to bed. Got up at 7:30am. and the temp. had dropped to a little under 200 degrees. The meat temp. was 160 degrees at the point end. The coals had dwindled down to about half. I lit another chimney full of K and added it to the basket. I turned the meat over with the fat side up to finish. Cooked until 190 degress internal temp. on the point end. The probe went in just like butter!! The flat end was a little tougher, temp. there was 160 degrees.? I pulled off the meat and put it in foil and sauced it with a homemade sauce of beer, Dr. Pepper and seasonings, then wrapped it in towels , placed in cooler until dinner time at 5:30pm. After 7 hrs. the temp. was still 140 degrees. AMAZING!!:lol: The flat end when I cut it was a little drier but by far not burnt! The point was tender and moist!!
Finally here is the pron!!!!:eusa_clap:eusa_clap
PS. How do I add text with the photos? This is my first time starting a thread with attachments.( just learning all this computer chit!)
coon@$$
_________________
Modified Chargriller Duo
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