The chronicles of my summer eating pt.1

[worm304]

This past Friday was the last day of school here in good ol Florida and being that I am a teacher I decided to get pretty busy last weekend to celebrate. I am planning to document my exploits to the best of my ability and share with you fine folks. Let us begin....

Saturday, 6/1

I did some baby backs on the Lang. Went with 3 different rubs to have a taste test with my neighbors to see what we liked best. Chicken quarters were on sale so they joined the fun. I also made a sauce that I posted about in the recipes thread. I didn't like it so I won't include it here.

Rack #1. A combo of Jeff's and squeal like a pig.

Rack #2 was the rib rub from the bbq bible.

Rack #3 was franklin rib rub I got from one of his youtube videos.

I had a amazing helper.

The quarters were brined in slaughter house brine plus 2 TBS of curing salt for 2 days. I used a little of the jeff's under the skin and brushed with olive oil.

I held 250 for most of the cook using oak and some hickory chunks here and there. No wrap. Spritz with just water when needed.

Rack #1 Done

Rack #2/3 done. Franklin rub on the bottom

Rack #1 sliced and sauced. I used sticky fingers Carolina sweet on all of them. It's my favorite commercial sauce

Rack #2/3. Franklin on the bottom again.

But wait... there is more.

5 lbs. of gulf shrimp straight from the docks. (see sunday 6/2)

Decided to grill up a few to go with the ribs. Seasoned with a florida sunshine seasoning I get from the tea and spice exchange.

Verdict was mixed. The people that like pepper picked the franklin ribs. The others picked the mix of jeff's and squeal.

Sunday, 6/2

Well you are probably asking yourself where the rest of the shrimp went. Well, they were paired with 20 lbs. of crawfish for a pretty big boil.

Sorry I didn't get into the specifics of the boil. I do use the dry spice provided plus
zatarans liquid crab boil. I love the flavor combo of the 2.

I didn't leave the side of this table until I could barely stand. Thanks for looking! Part 2 will be drafted shortly!

 

[chilerelleno]

It all looks freaking fantastic!
Like!

 

[Jimbo9414]

How did the cured chicken come out...been thinking of doing a cured chicken.

 

[chew2475]

This past Friday was the last day of school here in good ol Florida and being that I am a teacher I decided to get pretty busy last weekend to celebrate. I am planning to document my exploits to the best of my ability and share with you fine folks. Let us begin....

Saturday, 6/1

I did some baby backs on the Lang. Went with 3 different rubs to have a taste test with my neighbors to see what we liked best. Chicken quarters were on sale so they joined the fun. I also made a sauce that I posted about in the recipes thread. I didn't like it so I won't include it here.

View attachment 397361
Rack #1. A combo of Jeff's and squeal like a pig.

View attachment 397361
Rack #2 was the rib rub from the bbq bible.

View attachment 397364
Rack #3 was franklin rib rub I got from one of his youtube videos.

View attachment 397373
I had a amazing helper.

View attachment 397365
The quarters were brined in slaughter house brine plus 2 TBS of curing salt for 2 days. I used a little of the jeff's under the skin and brushed with olive oil.

View attachment 397366

I held 250 for most of the cook using oak and some hickory chunks here and there. No wrap. Spritz with just water when needed.
View attachment 397367

Rack #1 Done
View attachment 397368
Rack #2/3 done. Franklin rub on the bottom

View attachment 397369

Rack #1 sliced and sauced. I used sticky fingers Carolina sweet on all of them. It's my favorite commercial sauce

View attachment 397370

Rack #2/3. Franklin on the bottom again.

But wait... there is more.
View attachment 397371
5 lbs. of gulf shrimp straight from the docks. (see sunday 6/2)

View attachment 397372

Decided to grill up a few to go with the ribs. Seasoned with a florida sunshine seasoning I get from the tea and spice exchange.

Verdict was mixed. The people that like pepper picked the franklin ribs. The others picked the mix of jeff's and squeal.

Sunday, 6/2

Well you are probably asking yourself where the rest of the shrimp went. Well, they were paired with 20 lbs. of crawfish for a pretty big boil.
View attachment 397378
View attachment 397379

Sorry I didn't get into the specifics of the boil. I do use the dry spice provided plus
zatarans liquid crab boil. I love the flavor combo of the 2.

View attachment 397380

I didn't leave the side of this table until I could barely stand. Thanks for looking! Part 2 will be drafted shortly!

Looks Great. This fellow teacher will be joining you in some smoking endeavors next week as we get out on the 12th up here in CT.

 

[worm304]

How did the cured chicken come out...been thinking of doing a cured chicken.

It was good. It's not as noticeable in chicken as it is in Turkey but I like the flavor in both. Give it a whirl and see if you like it. I haven't done it with chicken breast yet but I'm sure it's delicious. I need to fine a good deal on bone in chicken breasts because it's been a while and would like to do that next.

 

[xray]

Wow everything looks awesome! I've always wanted to do a low country boil or to be invited to one.

I've never ate at one, it's on my bucket list.

 

[SmokinVOLfan]

That all looks great! Man I could sure stand on the side of that table and throw back some crawfish and shrimp. Where did you get the crawfish from looks like you had it shipped in from LA? We get them up here but they are never alive and are expensive.

 

[SmokinVOLfan]

Wow everything looks awesome! I've always wanted to do a low country boil or to be invited to one.

I've never ate at one, it's on my bucket list.

Man if you have access to cold beer, a big pot, some frozen shrimp/crab legs(if you cant get fresh of course) etc...then you got to give it a go this summer. You will be a changed man

 

[worm304]

That all looks great! Man I could sure stand on the side of that table and throw back some crawfish and shrimp. Where did you get the crawfish from looks like you had it shipped in from LA? We get them up here but they are never alive and are expensive.

I always use Louisiana crawfish company. 20lbs. Shipped over night was $110. They don't ship Sunday so I had them shipped in Saturday and they kept in a cooler with frozen towels on them for 24 hours. I put one towel down in the middle and leave Some space on either side to collect water. Then a frozen towel on top and leave the lid cracked. I drain the water every 6 hours or so and add some ice cubes on top. I say we only lost about 10-15. I've always done it this way and only lose about that many each time.