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  1. michaelt1959

    Whole gator - how to gut?

    Yeah .... i figure when we catch this thing I will just pretend it is a hog or deer and act accordingly. Like you said ... a critter is a critter, tough skin or not. I am sure the "stuff" is just located in different places. :-)
  2. michaelt1959

    Whole gator - how to gut?

    Browneyes' bar must already be open @ 3pm PST !!
  3. michaelt1959

    Whole gator - how to gut?

    I am envisioning a 50 gallon drum retrofitted with a sealed element of some sort??? Kidding .....
  4. michaelt1959

    Whole gator - how to gut?

    Well, thus far I have learned that it is going to be difficult to find one here in Texas as the season ended Sep 30. I can buy frozen in several places (already skinned, etc.), but nothing undresed, so to speak. Same for Louisiana I am told .... disappointing. 3/4ths of the fun is the...
  5. michaelt1959

    Whole gator - how to gut?

    Agree with you Bear ... probably going to hang it, slit the cavity very shallow so as to not pierce the lining of the stomach, etc., and then carefully cut out each organ individually and let it drop into a trough and just dump the waste back in our lake (where he has made his home). We plan...
  6. michaelt1959

    Whole gator - how to gut?

    Yes ... but not how to remove JUST the stomach, intensines, liver, unfortunately.
  7. michaelt1959

    Whole gator - how to gut?

    Anybody here have a good video on how to gut (not flesh out) a whole gator (about 15 pounder)? We want to smoke it whole, but have been told the process of removing the gut is, well, messy and can contaminate the rest of the meat if not removed properly. Can't find anything on how to gut it...
  8. michaelt1959

    Big'ol Brisket Done Extreme Hot-n-Fast

    Love this thread - great documentation. Thank you. I've adopted a hybrid method. Trim and rub 24 hours prior and set in frig. Load on the pit @ 220/235 degrees straight from the frig @ 3pm in the afternoon. Low and slow for the first 8-10 hours adding smoke/wood the entire time. Once it...
  9. michaelt1959

    Moving a heavy cast iron offset ....

    I've got two cast iron offsets one weighing in around 450 lbs and the other 700 lbs or so and once I got them set they have not moved in 4 years now. Crazy question, but for those of you with big cast irons how often do you move them, and why? Or, do you get them set for prevailing draft and...
  10. michaelt1959

    Big'ol Brisket Done Extreme Hot-n-Fast

    Great job of documenting, great thread and great looking mass of muscle! Thank you!
  11. michaelt1959

    Big'ol Brisket Done Extreme Hot-n-Fast

  12. michaelt1959

    Fifty (50) smoked taters tomorrow

    I could probably do that .... load in 10 or so at a time ..... good suggestion. Thank you ...
  13. michaelt1959

    Fifty (50) smoked taters tomorrow

    To expedite the cook I was going to split them open and also pluck each one 4-5 times with a fork. To help with the flavor, given they are opened up a bit, I planned to mop them with a melted butter/garlic mix every hour to so .... may also crank up to 275 or so to expedite.
  14. michaelt1959

    Fifty (50) smoked taters tomorrow

    So you're telling me it's going to take a while, right? :-) I presume that large of number is going to suck up all the heat, too ....
  15. michaelt1959

    Fifty (50) smoked taters tomorrow

    Done "smoked taters" many times ..... but not 50 at a time. Any suggestions? How long @ 250 degrees should I plan on them being on? Thanks in advance ....
  16. michaelt1959

    Offset ambient temp after 825 hours of no fuel, etc.

    FYI ... coal bed what no longer red-hot, and Hickory was essentially burnt.
  17. michaelt1959

    Offset ambient temp after 825 hours of no fuel, etc.

    Hey Chris ... good feedback. Thank you. I was a little surprised on my end to still be running @ some 44% of desired ambient cooking temp. Just wondering what others experience .....
  18. michaelt1959

    Offset ambient temp after 825 hours of no fuel, etc.

    Hi Ritchi .. good point. Apologies - I am 60 mile north of Houston, Texas. It was high 60's when I quit feeding it, and high 50's after the 8.25 hours. No rain, no wind .... calm condition. Note: I did not shut down the intakes, etc. Hope that helps ....
  19. michaelt1959

    Offset ambient temp after 825 hours of no fuel, etc.

    Yes ... 8.25 hours. I noticed my error late last evening. Just wondering how quickly other pits drop ambient temp when not being fed fuel, etc.
  20. michaelt1959

    Offset ambient temp after 825 hours of no fuel, etc.

    Hi all. It has been a while since I have been active but I would like to thank everyone for the wealth of information I glean regularly. With that said, I have a question. We took our XMAS proteins (Prime Rib) off today @ noon CST. I just went out to do a quick clean on the pit (3/16" chamber...
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