MyFishFinder Forum
The Fisherman's Wharf => Clean-em Cook-em Eat-em => Topic started by: rgfixit on May 14, 2009, 07:04 PM
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I'll start this here and move it to Off Topic.
I know you're out there....Charcoal grillers...share your recipes and secrets here.
I want to cedar plank some walleye fillets. Any suggestions??? Do I leave the skin on? Is any cedar ok to use?
RG
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I've always seen white ceder planks being used. I think they soak it for like 2 hours. Never done this before but would like to try it with salmon.
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Be sure to get "untreated" planks. Soak for awhile.
Here is a recipe we got from our Weber grill when we bought it. We use it with salmon/trout.
Whole trout/salmon or steaks (reduce marinade time for steaks).
Mix:
one tablespoon of lemon juice
1/2 cup of soy sauce and cooking sherry
1/4 cup of salad oil
place fish in a zip bag or plastic container and marinate for one to two hours for whole salmon (or very large chunks) or small trout for one hour. Grill with the skin on over charcoal (OK it works with other forms of heat including the over - but notas good) for about 5-8 minutes. Turn over carefully and cook the other side for same amount of time. Fish should be done when you take it off the grill - use a timer.
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Now you are talking my language. Give ma a Webber kettle grill and a bag of REAL whole lump charcoal and I can make anything taste good. ;)
I would not trade my Webber for anything!
I have never tried the cedar plank, but I have done some other things with wally. First, I don't overseason or marinade. Walleye has a light flavor that is completely covered up by even modest amounts of added flavor. A little salt and pepper, and maybe a dash of sage is all you need. I do not like to leave the skin on, but walleye fillets are so fragile you should concider cooking on foil.
1) Blackened. Crank that puppy up as hot as you can get it! I can get 450-500f out of mine. Baste the fillets in olive oil and drop them on. you will only need 2 to 3 minutes per side. you will need to keep a close eye on them, but for Pete's sake keep the lid on. the fish will look a little crusty on the outside, but the flesh takes on a wonderful flavor and texture that you cant get any other way. I would not try this unless there is some substance to the fillets.
2) slow and smoky. Put some alder or even mesquite chips in a small can and nest it in 300 to 350 degree coals. You will still need the foil, but the fillets will not stick as much as they do with the hotter fire. Make sure the chips are starting to smoke and combust before you add the fish. Keep the lid on and do not over cook. Smokey walleye is as fine as you will ever taste! you may wish to baste with olive oil to prevent moisture loss.
These things are a HUGE helper... http://www.volkenterprises.com/products/cookd_right.html (http://www.volkenterprises.com/products/cookd_right.html)
Ask the butcher at your grocery store, they will often give then to you. You will be able to tell when your fish is done instantly without mutilating the fillet. They are worth their weight in gold.
Also, a chimney starter will get your coals going faster without the diesel flavor. ;)
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Now let's hear some more cedar plank ideas!
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I'm up....getting ready to go fishing....day off.....woooo hoooooo!
I use a chimney. I also have a ceramic ball fire starter. They're for fireplaces, but work great with the chimney. I soak in denatured alcohol. No taste or smoke from the alcohol.
For monitoring cooking, I have the Weber Digital Remote Thermometer. It helps prevent "peeking".
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I wonder why a maple plank wouldn't work?
RG
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In the words of Hank Hill "taste the meat not the heat" ...............MM
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In the words of Hank Hill "taste the meat not the heat" ...............MM
Hank Hill is a propane man!! But he did fall for charcoal in one episode!!!
McCormick makes a citrus grill seasoning thats awesome on fish fillets on a cedar plank.
I dry the fillets and coat them with a little olive oil, shake on the seasoning both sides then its on to the soaked cedar plank. Trout or salmon is my fav with the planks but Perch and Eye comes out real good too.
You can use any cedar you have,UNTREATED. You want them only about 1/4" thick and soak them for at least an hour or two before cooking. Siding shingles work good as long as they are untreated. Much cheaper than buying the planks in the grocery store. Let me say UNTREATED one more time, that means no stain/oil/etc...
My neighbor, not so smart. Tried cooking after he saw me grilling some salmon. I could smell the stain burning off the plank he used.
RG- you can use any wood you like, maple, apple, cherry, pretty much anything you would use for smoke.
Fruit woods are awesome. If I'm feeling creative I'll re-saw some thin planks out of my firewood to use.
Stay away from pine, locust, and most nut trees, they contain natural toxins that don't taste very good.
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In the words of Hank Hill "taste the meat not the heat" ...............MM
Smoke tastes good! I like to taste the heat!
McCormick makes a citrus grill seasoning thats awesome on fish fillets on a cedar plank.
I use this stuff too. It is fantastic on salmon, mahi or swordfish.
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Did the walleye fillets for dinner. I'm not really experienced with smoking....over did it just a bit. Very moist and tasty just the same. I picked up a couple of cedar planks at Wally World. I'm gonna try some crappies on it tomorrow night.
Thanks for the advice.
RG
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What did you use to make the smoke?
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If you don't grill with charcoal, and/or hardwood...
It ain't grillin'. It's broilin'. :P
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try this on charcoal, dont think they will fit on a weber..
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(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi122.photobucket.com%2Falbums%2Fo280%2Fkesslerdrywall%2FPicture396.jpg&hash=b8dbe4a25a1b275adeac364f5b28f794)
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Oh Yes They Will!!! And the RIBS as well!
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Skip, I used Hickory. I think I need something a bit less overpowering Any suggestions? It was pretty small chips. I'm gonna get some chunk varieties to experiment with. I have some beech wood I'll try.
RG
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Bob, try apple or cherry or pear or oak. They are all milder than hickory. Ribs taste great with any of them.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fwww.myfishfinder.com%2Fpictures%2Fdata%2F500%2Fsmoker_001_Medium_.jpg&hash=ce588542c7c4cd4322a53a35cd49c8f4)
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Good to hear from you Ron. I'll give those varieties a try. Do you guys use a container for the chips or do you put them right on the coals?
RG
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In the words of Hank Hill "taste the meat not the heat" ...............MM
I sell propane and propane accessories! ;D
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I soak them in water for at least an hour,but i use chunks. What i do is cut tree trunk in 3 inch slabs. Then i use an ax to break off chunks. PUT THEM ON THE COALS. Ron
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I like alder and apple for a lighter smoke. I use dry sawdust in a can, but I think I will try Ron's method with chunks next time. I had a massive old apple tree die in the woods over the winter, I may have to go visit it with Mr. Chainsaw. ;)
I only use hickory on beef or pork, it really adds a strong flavor. Mesquite is stronger too, but very sweet.
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I like alder and apple for a lighter smoke. I use dry sawdust in a can, but I think I will try Ron's method with chunks next time. I had a massive old apple tree die in the woods over the winter, I may have to go visit it with Mr. Chainsaw. ;)
I only use hickory on beef or pork, it really adds a strong flavor. Mesquite is stronger too, but very sweet.
Alder is my favorite for everything, hands down.
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You can use any cedar you have,UNTREATED
I have a closet lined with aromatic cedar,, you think I could use some of that?!?!
J/K!!! :o
I think that's another one of the toxic ones mentioned above. It either kills or at the least, keeps moths, silverfish etc away...
I'm going get some planks right now! Y'all is making me drool!!!
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Well, I was a woodworker for 30 odd years and I know wood.....for building stuff at least. I wouldn't use aromatic cedar. It contains a lot of pitch and resin. White or red cedar is a fairly open cell wood, not prone to pitch pockets.
I'm gonna put up some sticks of fruit wood and other hardwoods. i'm gonna get this smoking thing down :flex:
RG
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Tonight's dinner...Grilled meatloaf and Grilled Twice baked Potatoes :azn:
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fgrilledmeatloaf002.jpg&hash=aceb36040d897242e17021e36153e032)
RG
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Can I come over? ;D
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You were late ::)
There were some leftovers...but....I just had lunch ;D
I wuv my weber :bowdown:
RG
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It only would have been a 20 hr drive through Canada. ;)
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Well, I was a woodworker for 30 odd years and I know wood.....for building stuff at least. I wouldn't use aromatic cedar. It contains a lot of pitch and resin. White or red cedar is a fairly open cell wood, not prone to pitch pockets.
I'm gonna put up some sticks of fruit wood and other hardwoods. i'm gonna get this smoking thing down :flex:
RG
the cedar used for closets, is not kiln dried, as is most red cedar you see. i'll have to see if my brother can rip a few pieces for me. he manages a fence company. ;)
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RG, what's the story on those twice grilled baked potatoes? Sound awesome!
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RG, what's the story on those twice grilled baked potatoes? Sound awesome!
Yeah baby....Yummy!
I like red potatoes for this recipe.
Wash potatoes , dry and coat with olive oil, salt and pepper.
Roast on grill using indirect medium heat till fork tender
Remove to cool
remove the inside leaving the a shell in tact for stuffing
Brown bacon strips reserving 2 - 3 tbs of drippings
To the potato add;
milk, salt, pepper
crumbled bacon and drippings
mix till fairly smooth and stuff shells
top with cheddar and return to the grill to roast till browned and heated through.
RG
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You guys are just way more into it than I am and I love grilling. I'm content with throwin a few brats on and maybe some taters/butter/onion on the side. When I cook at outings I usually do porks chops with sweet baby rays one meal and brats or steak the other meal. I love beer can chicken, bbq chicken, pork chops, bbq chops, burgers, brats, you name it. Ive just never been unhappy enough with these things to mess around with wood chips or marinating. I've even put away my beloved smokey joe and gotten the gas grill out after a 2 year hiatus :-\
ps - that meatloaf looked wickedly good
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love all the recipes so far, i'm droolin' and it aint even lunch time yet!
but- i haven't heard anybody mention the wire mesh grilling baskets yet- they make several different shapes, one specifically for fish, kind of an elongated oval.
they are two halves of wire mesh, hinged on one end, with two handles that lock together on the other.
they are great for most anything, but especially good with fish because they hold the fish together while cooking and flipping it over, and when you plate yout filet, it's all one piece. they sell them in larger grocery stores, and places that sell camping gear have them.
try one- you'll love it.
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I like the baskets for veggies. Sometimes easier than a kabob. Just coat lightly with olive oil, and put some cherry tomatoes in it, along with peppers and onions. Can toss my basket to move the veggies around.
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the cedar used for closets, is not kiln dried, as is most red cedar you see. i'll have to see if my brother can rip a few pieces for me. he manages a fence company. ;)
Red or white cedar used for fencing, siding etc.... is perfect. Thats where I get all my planks from.
I'll have to post some pics of the last rotisserie turkey I smoked in the barrel.
Green branches trimmed from maple and fruit trees work really well for smoking too.
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I posted about aromatic cedar thinking it was toxic and did it as a joke. I learn something new every day! 8)
This excerpt was taken from here (http://www.greatlakesgrilling.com/History_of_Plank_Cooking.html)
The incredible smoky flavors of wood such as Western Red Cedar, Alder, Sugar Maple, Hickory, Mesquite and Oak from old wine barrels can be infused into your favorite foods as you grill or bake. We highly recommend western red cedar as our choice of wood for plank cooking. It can be used for all types of fish, beef, chicken, pork, even fruits and vegetables.
I went to 3 places after my first post and found Home Depot had the Alder planks @ 2 small planks for $9!!! :o
I'll go to a lumber yard next and come up with something a little less expensive... Thanks for the tips.
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I just love this ;D
I had a fish basket...didn't like it too much. I use the expanded aluminum "trays" for stuff that falls through or apart. A little shot of something like PAM and NO Sticking! I'm looking for a tumbling basket for my rotisserie. I want to be able to put wings,veggies and the like in it.
Grilling is just a form of cooking. It doesn't matter if it's a hot dog or a standing rib roast...it's good!
Cooking, for me, is a year round thing. I love my bride....been married 38 years...she's a lousy cook. I had to say it...she (fortunately) does not read this. Now that it's just the 2 of us, I have the luxury of experimenting a lot more than when the kids were still home.
RG
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I just love this ;D
I had a fish basket...didn't like it too much. I use the expanded aluminum "trays" for stuff that falls through or apart. A little shot of something like PAM and NO Sticking! I'm looking for a tumbling basket for my rotisserie. I want to be able to put wings,veggies and the like in it.
Grilling is just a form of cooking. It doesn't matter if it's a hot dog or a standing rib roast...it's good!
Cooking, for me, is a year round thing. I love my bride....been married 38 years...she's a lousy cook. I had to say it...she (fortunately) does not read this. Now that it's just the 2 of us, I have the luxury of experimenting a lot more than when the kids were still home.
RG
my ex couldn't cook either! good thing i could! :P
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good thing i could!
Well there's an opinion if I ever did see one... :)
Seems it used to be they wanted you to cook the steaks, now it's you gotta do it alllllll...
When does the hobby become the obsession?!?! :laugh:
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Thanks RG! Just in time for the holiday weekend... 8)
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You're welcome. I'll be grilling up a storm this weekend. Haven't quite decided what yet, but, I have ribs, wings, shrimp and ample quantities of crappies in the freezer. I may pick up a couple of lobsters and really have some fun.
RG
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You're welcome. I'll be grilling up a storm this weekend. Haven't quite decided what yet, but, I have ribs, wings, shrimp and ample quantities of crappies in the freezer. I may pick up a couple of lobsters and really have some fun.
RG
i also have some crappies. any suggestions?
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Whatever you do...don't eat them....package them up immediately and send them to me. I'll assist you with proper disposal. :whistling:
If you're gonna grill them, do them fast and hot. I'd hit them with salt, pepper, lemon juice and a very light brushing, or spray with olive oil. They're a very light tasting fish, much like sole. They'll fall apart on you if you don't use something like those expanded aluminum grates. Be sure to soak them in very cold water before you grill.
Try topping them with some warm salsa when served.
YUM!
Rg
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You guys have got me so hungry, I'm thinking about nawing on the walleye I just got! My 2 cents, I like apple wood for smoking fish! I'm not the greatest at grilling fish yet, steaks no problem, but fish are tricky for me! THANKS for the IDEAS!
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Whatever you do...don't eat them....package them up immediately and send them to me. I'll assist you with proper disposal. :whistling:
If you're gonna grill them, do them fast and hot. I'd hit them with salt, pepper, lemon juice and a very light brushing, or spray with olive oil. They're a very light tasting fish, much like sole. They'll fall apart on you if you don't use something like those expanded aluminum grates. Be sure to soak them in very cold water before you grill.
Try topping them with some warm salsa when served.
YUM!
Rg
thanks rg, i'll try that.
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I'm looking for a tumbling basket for my rotisserie. I want to be able to put wings,veggies and the like in it.
RG, you gotta let me know if you find a tumbling basket for the rotisserie. I have thought about one of those every time I have to turn a big batch of wings. Never found one though.... >:(
The closest I have seen are the barrel shaped rib racks.
I was thinking about trying my welding skills out and building one. We'll see.
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I'm looking...nothing quality yet.I'll let you know.
What's everybody cooking this weekend? I'm doing some chicken right now as a warm up.
Snagger, thanks for the tip on smoking woods. I have a neighbor up the raod the piece who has a yard load of apple wood...time for a visit ;D
I don't know where to find some alder...any suggestions?
RG
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I have always bought alder chips in a bag. I don't even know what an alder tree looks like! ;D
The Luhr Jensen "little chief" brand has always worked for me. I buy it at a store called Mills Fleet Farm (AKA: The man mall). Most places that sell smokers should have it. It is fairly inexpensive.
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Thanks Skipper.I can identify an alder in the woods. It's dried alder I need to find. I'll try a couple of Tractor Supply and Country Max stores.
RG
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We have a variety going on the charcoal this weekend.
2 racks of pork spare ribs with my homemade rub with brown sugar.
2 chickens. drunken chicken. cooked on the beer can.
and some homemade venison brats and venison italian sausage.
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Hmmmmmmmm, Your house isn't that far from me ::)
Sounds great. Enjoy the cooking everyone ;D
RG
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I just bought 6 slabs of pork ribs for $1.89 a pound. Normal price is $2.99 a pound MMMMMMMMMMMMM
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I too have some sheet style ribs going on along with a london broil and lets not forget the tin pie pan filled with baked beans sittin' on the top shelf getting good and smokey !!
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Ribs seem to be a common interest. How do you guys cook yours?
I use a dry rub. I'll put them up tomorrow for Sunday's BBQ. I give them a light coat of oinfused olive oil before they hit the grill. They'll cook (indirect heat) for 3 - 4 hours at 200 degrees.
I'll put the wings on for the last 1 1/2 hours or so. The wings will get some Montreal Chicken and olive oil and my sweet and hot sauce towards the end.
RG
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any one use this?
http://bbq.about.com/gi/dynamic/offsite.htm?zi=1/XJ&sdn=bbq&cdn=food&tm=194&gps=292_157_1003_540&f=00&su=p284.9.336.ip_p830.0.336.ip_&tt=3&bt=0&bts=0&zu=http%3A//www.smokenator.com/ (http://bbq.about.com/gi/dynamic/offsite.htm?zi=1/XJ&sdn=bbq&cdn=food&tm=194&gps=292_157_1003_540&f=00&su=p284.9.336.ip_p830.0.336.ip_&tt=3&bt=0&bts=0&zu=http%3A//www.smokenator.com/)
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Never seen one before....Hmmmmmmm!
RG
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Looks like something even I could use 8)
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Seen them before but never used one. interesting
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A little snack on our camping trip last Friday!
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A little snack on our camping trip last Friday!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi252.photobucket.com%2Falbums%2Fhh13%2Fchezmoose%2FSANY0193.jpg&hash=98c72cb385a9090edc6dd8ab4228e5ba)
nice chez! i got to try morels!
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A little snack on our camping trip last Friday!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi252.photobucket.com%2Falbums%2Fhh13%2Fchezmoose%2FSANY0193.jpg&hash=98c72cb385a9090edc6dd8ab4228e5ba)
My gosh........it's been over 30 years since I've had a mor..... :'(
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I almost always use the charcoal grill . And I have been expirementing with useing hardwood chunks instead of charcoal. I am getting the hang of it the heat is either too intense (if I use too much) or the heat is gone way too fast to finish my wifes well done(yuck) steaks . When using charcoal I get the real lump charcoal which I find to be better tasting and easier to light and maintain . I do fire up the propane for mass gatherings when cooking just burgers and dogs and I also use propane for my veggies . I am in the process of securing the materials required to build a backyard smoker/cooker I have a vision in my head and I hope to make it work when I can afford everything needed. The jobsite I am on is loaded with old intact block and brick gonna see if the site super would let me take them. I am winging it entirely so i am sure there will be some tinkering to perfect it . July 4th ribs and pulled pork in the smoker and drunk chicken on the cooker ... oh yeah did I mention I like to cook on coals 8) ;D
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.........oh yeah did I mention I like to cook on coals 8) ;D
Ahhhh, the boy scout way ;D
When the kids were young and we camped with the family every weekend, cooking on the coals was their favorite. That and "Dogburgers" on the grill. We'd roll out hamburger in the shape of hot dogs, cook them up and serve them on hot dog buns. They loved it when we rolled up cheese inside the "Dogburger".
RG
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Never heard of a dogburger, but now I have to try it!
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Never heard of a dogburger, but now I have to try it!
right.
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Be sure to add about a cup of fine bread crumbs or cracker crumbs and an egg the the burger to help bind it.
RG
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Ok, so I have been looking into using my gas grill as a smoker, seems to be I figured it out I think. I am gonna try an easy recipe for smoked cheddar burgers tonight just to try it out. I will post results...
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RG Try this for ribs
Keep ribs whole in rack. Rub with what ever you like .Also some BBq sauce. place in foil pan (large). pour in can of PEPSI. NOT COKE.Cover with foil. Bake at 375-350 about 1 1/2 hour . Pull out of oven let cool. Place in fridge over night. Next day remove ribs from grease and slice. They slice really nice when chilled. Get out your BBq sauce and go to town on your grill.
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What's cooking today??????
Smoked Calms Casino and grilled Garlic Bread ;D
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fsmokedcasino003.jpg&hash=1d974d0729929719c4f3c0e41658f688)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fsmokedcasino005.jpg&hash=7abeb7145bc0992f8e2c08836fb36023)
My Hi-Tech smoker
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fsmokedcasino004.jpg&hash=6b18123d3acbc9e1f8d74bc606a92b22)
I wuv my Weber.
RG
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soup can full of wood chips eh? ;) What kind of wood did you use?
I am going to whip up some NY strip kabobs tonight, smoked with mesquite. I don't get too frilly with them, just chunks of meat and onion on bamboo skewers. I may try some sweet marinade, these steaks have been in the freezer a little too long. :-\ I was digging for a pork roast and saw a single package of steaks near the bottom. The date on the package is May '08. They were vacuum sealed so I bet they are fine.
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Soup cans are for amateurs...real cooks use BEAN cans ;D
It's beechwood. Had some firewood left. I've found that less is much, much better.
RG
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I am going to try some sugar maple tonight. I am a little short on the "good" hardwoods around here, so I am looking for some alternatives. I have mostly poplar (quaking aspen), paper birch, ash, box elder, and various types of maple. I have an ancient whiney apple tree that I thought was dead, but it budded out in late May. I am going to prune it this fall to save it's life I also have conifers, but pine tar tastes a little strong. ;D
I think maple should be the best choice. I just cant bring myself to but sawdust anymore, so I need to find some native alternatives.
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Hey Skip, do you guys have Mulberries up there. It's great for smoking and grows in about every country road ditch around here. Most people don't want them as the birds crap purple all over they're cars. I usually use fruitwoods of some sort, apple, cherry, mulberry, peach and such as I like the flavor a little more than the hardwoods.
RG the clams look Delicious!!! Can I steal the recipe ;)
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No mulberries, but I have raspberries everywhere I look. Do you think they would work? I just need to start experimenting with all kinds of stuff. I just hate to risk screwing up prime corn and grass fed Minnesota red Angus beef. The ribeyes are about 60% lean. You cant even buy stuff this good in the grocery store.
Buy local beef right off the farm. You would not believe how much better meat you will get for the same price or even less. It is a pretty big purchase to buy a half of quarter steer, but it will save you in the long run. You can get a whole hog butchered, processed, and put in your freezer for less than $300. Sometimes a neighbor is a good person to split a large purchase with too. It is nice to know where your food comes from and how it was raised. I work on a farm so meat is one of the fringe benefits. I also have a good relationship with other farmers and a reputable meat locker. My freezer floweth over! ;)
I don't eat meat unless I get to meet it first. ;D
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Can I steal the recipe ;)
It's pretty simple;
1 dozen cherrystone clams, washed and steamed till just opened (save shells)
4 strips bacon
1/4 green, yellow and red bell pepper
1/4 red onion
Parmesan and Mozzarella cheese
Sea sale and fresh ground black pepper
Chop bacon and clams
Dice peppers and onion
mix in a bowl
season with salt and pepper
Clean and rinse shells and split into halves
Fill shells with the mixture and top with Parmesan and shredded Mozzarella cheese
Place filled shells in shallow pans (I use pie plates). Cover with tin foil for 10-15 minutes and roast slow over indirect heat. Remove foil and roast till browned and tender.
You can add a can of chopped clams and add the juice to the shells for extra flavor. I save the clam shells for future use. Just boil them in a small pot of water to clean after use.
LIGHTLY smoked is very tasty.
Enjoy ;D
RG
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By the way, I've been thinking of adding some chopped panfish fillets to this recipe. Haven't gotten around to it yet.
RG
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Thanks RG, gonna give that recipe a lash for sure.
I hear ya on the beef skip, one of the businesses we own is a steakhouse/lounge so I have a pretty good source of fine steaks (living in Nebraska is a nice bonus when you love beef as much as I do). We also serve shrimp, lobster, crablegs, whole catfish and pasta's. I still find time to crank up the Weber or the smoker, as a matter of a fact we don't open til 5:00 so if you will excuse me guys I have something to attend to ;D
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No mulberries, but I have raspberries everywhere I look. Do you think they would work? I just need to start experimenting with all kinds of stuff. I just hate to risk screwing up prime corn and grass fed Minnesota red Angus beef. The ribeyes are about 60% lean. You cant even buy stuff this good in the grocery store.
Buy local beef right off the farm. You would not believe how much better meat you will get for the same price or even less. It is a pretty big purchase to buy a half of quarter steer, but it will save you in the long run. You can get a whole hog butchered, processed, and put in your freezer for less than $300. Sometimes a neighbor is a good person to split a large purchase with too. It is nice to know where your food comes from and how it was raised. I work on a farm so meat is one of the fringe benefits. I also have a good relationship with other farmers and a reputable meat locker. My freezer floweth over! ;)
I don't eat meat unless I get to meet it first. ;D
skipper, the raspberry isn't hard enough. but i'm sure you have some sort of wild cherry around. black cherry would be the best.
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The maple is a good choice for smoke, sugar maple will give you a nice mild smokiness. I use the branches green right off the tree. No soaking needed.
Last night I did a couple NYS finger lakes landlocked salmon fillets on a cedar plank. Skin side down brushed olive oil and sprinkled with McCormick's citrus grill seasoning. I wish I would have taken a picture, looked like something out of a cook book when they were done. But they didnt stick around long. ;D
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You guys ever try onion steaks?
Take a great big vidalia onion and cut it real thick like you are going to make some mamma huge onion rings. I usually cut them a minimum of 1/4 inch thick. Make sure you keep the rings together as you cut to keep the onion slice whole. Run a skewer through the slice to keep the rings together as you cook. sometimes you need to use two skewers if the onion is super big, they can get pretty soft while cooking. Coat both sides of the onion with olive oil and garlic powder.
Throw them on the grill as soon as you put the meat on and let them get good and caramelized on both sides. By now your steaks should be flipped over, so put the grilled onion on top of the steak for the remainder of the steaks cooking time. This adds flavor to the steak and the onion.
Serve the steak with this slab of onion still on top of it. People go nuts for this, even people who don't like onions that much.
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i had london broil, and perch/crappie fillets with cajun seasoning last night. ;D
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I usually grill up the onion slabs every time i make burgers. I brush mine with a little worchestire sauce or balsamic vinegarette. If I'm cooking steak......mushrooms and onions in the veggie basket.
And no, I can never spell those 2 words. Even though I grill with both of them on a regular basis.
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Worcestershire...and, although generally bastardized by American English...Vinaigrette
As far as my cookbook is concerned...you could say Worster sauce and Balsamic dressing and I'd get the idea.
Sounds yummy.
Sad evening for me....went to the market, picked up a 12 of Heineken (I'm on vacation), some EDY's French vanilla a quart of fresh strawberries from a stand up the road for desert.
Went to put the chicken on the rotisserie to find I was out of charcoal.......it's in the oven......bummer >:(
RG
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Hey...do any of you use the Weber Remote Thermometer? I have one ..My kids gave it to me for father's day a few years back. I love it! :thumbup_smilie:
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fecx.images-amazon.com%2Fimages%2FI%2F41XRwQFjIfL._SL160_AA115_.jpg&hash=37aad15c77de6ebbb3781841ca8b67b3)
RG
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They look like a nice deal, but I am still in the stone age. I think I should get one so the lid stays on more. I use an old fashioned meat thermometer on roasts, and intuitive feel on chops and steaks. I use the color change probes from my earlier post on fish, fish needs to be JUST RIGHT!
I use an oven thermometer like this one right on the grate....
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi52.photobucket.com%2Falbums%2Fg37%2FSkipperT%2F51kqxY2BKfCL__SL500_AA280_.jpg&hash=78caab97de9f3cd83faaa0a86c0254ce)
It is super handy to tell me where my fire is at. I think the biggest achievement of a Webber griller is the art of heat control. You cant get things "just right" until you master this. Some people like to stick a meat thermometer in through one of the vent holes for this, but I want to know how hot the cooking surface is, not the lid. ;)
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Yeah I agree on heat control. I can usually guess within 10 degrees, but the key to BBQ is DON'T PEEK! I confess. I don't use it much on the grill. Red meat is easy, fish a snap, Poultry is a guessing game. I use it in the oven all the time. Even for pies.
RG
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I go by instincts. I have been wrong but normally all is well. I bought a grilling fork with a meat thermometer built in and the thing was cool until I cleaned it, oops. I guess they are not to be submerged. Beef i do not worry much chicken I just overcook for pork I like to be sure and that is when I pull out the old meat thermometer. I am getting a new grill for father's day it looks real nice and is not cheap especially considering it is a charcoal. I have given up (for now) on my backyard smoker my wife wants to move this year and I am not planning on moving the monstrosity I had planned on building. I did pork-kabobs the other night and they came out better than expected using mesquite chips and fairly low heat ... Now my kids want them everynight which is fine by me ;D
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Let's see some 4th of July feasts ;D
Ribs for me :P
RG
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Let's see some 4th of July feasts ;D
Ribs for me :P
RG
Sounds great to me when you starting the grill ::) Have a great 4th :flag:--KingPerch
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(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi415.photobucket.com%2Falbums%2Fpp237%2Fraquettedacker%2F100_0114.jpg&hash=293d1d7ea6396818629add97b63ecd56)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi415.photobucket.com%2Falbums%2Fpp237%2Fraquettedacker%2F100_0115.jpg&hash=f136343e549ea1313a7f7891d7c4179d)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi415.photobucket.com%2Falbums%2Fpp237%2Fraquettedacker%2F100_0116.jpg&hash=98d84004c18b9eb876478ee6498e8316)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi415.photobucket.com%2Falbums%2Fpp237%2Fraquettedacker%2F100_0118.jpg&hash=c694c82433ba1c708d5b4dff19dc2b25)
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18 pound turkey while camping. Just falling off the stick.
Only takes 10 pounds of charcoal and about 2 hours..
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Garbage can turkey....MMMMMMMMMMM! That's a beautiful thing :flag:
Kingperch,
The grill is starting in about 10 minutes, the Heineken is cold and I'm ready.
Have a great 4th everyone.
The best to all those serving our country so we can enjoy this holiday in peace.
:flag: :flag: :flag: :flag:Thank You!
RG
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10 lb beef briscuit on the charcoal at 10 am should be good by 4 happy 4th all
that turkey looks good
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Garbage can turkey....MMMMMMMMMMM! That's a beautiful thing :flag:
Kingperch,
The grill is starting in about 10 minutes, the Heineken is cold and I'm ready.
Have a great 4th everyone.
The best to all those serving our country so we can enjoy this holiday in peace.
:flag: :flag: :flag: :flag:Thank You!
RG
Thanks for the invite!! I'll catch up with you on the next 4th!! Hope those ribs were good, Only need some Labatt Blue then were talking11 ;D Take care, KingPerch :)
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I spent the 4th at a rodeo near San Antonio and had some real Texas Bar-B-Q from the Cibilo Smokehouse afterward. If anyone can tell me how to make beef brisket taste like that, I am all ears! They had a huge steel tank smoker with a door on the front, and they kept throwing wood into it. That meat was the best I have ever tasted!
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Where did all the charcoal grillers go? I miss reading the posts and seein all those tasty meals!Later-Deadeyez
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I am building a smoker/grill with directions from my father in law. I am picking up a 65 gallon steel fuel tank off of a heavy truck tomorrow. 8)
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I am building a smoker/grill with directions from my father in law. I am picking up a 65 gallon steel fuel tank off of a heavy truck tomorrow. 8)
I look forward to seeing some pics of it Skip! 65 gal. will hold a lot of meat, maybe you'll have to have a taste test party when it's all complete and invite all your MFF buddies ;D
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Here she is...
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi52.photobucket.com%2Falbums%2Fg37%2FSkipperT%2F20090807_2.jpg&hash=dae91f8ad9438bdfd618ca2ce1803243)
And when I am done, it will look somewhat like this.....
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You cant have real Texas barbecue without a real Texas smoker!
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How are you gonna get the diesel smell out of it?
RG
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How are you gonna get the diesel smell out of it?
RG
Maybe he likes that diesel smoked flavoring.
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Burn it out
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How are you gonna get the diesel smell out of it?
RG
Ain't a whole lotta things in this world that either a little sweat or a good fire wont' fix!
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people i know even say meat taste better on a charcoal grill.propane is the LAZY way to grill!wifey just picked up to bags of the best coals and im BBQ'n steak and fish tonite fellas.
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What's "the best coals"?
RG
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What's "the best coals"?
RG
The best - IMO is a bed of coals derived from a burn of hard maple or hickory. That tank that Skipper is going "modify" will be perfect for the wood coals cooking.
I've been using some the new charcoal you can find that has mesquite or hickory wood chips embedded in the coals - makes for a really nice flavor in whatever you decide to cook. I've got one of those charcoal smoker/griller units and love it. Did a 3 hour "smoke/slow cook" of some walleye fillets the other day - MMmmmmm!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi52.photobucket.com%2Falbums%2Fg37%2FSkipperT%2Fnew_braunfels_black_diamond.jpg&hash=881cff8a8fea9e089efb4b9c8652d03f)
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How are you gonna get the diesel smell out of it?
RG
There is no smell, it has been dry for years. I can stick my nose right in the hole and I cant smell a thing. I guess it was taken off of the truck because the driver bent the step. The owner of the truck figured the tank may leak if he pulled the step out, but he saved it because it was a solid heavy tank.
It should be a fun project. My Dad is a retired machinist-welder, but he never sold a thing when he hung it up. He still has every welding and cutting toy you would ever want. He even kept his lathe and mill. I will split the tank with his plasma cutter to prevent warpage, and weld it up with his 250 amp wirefeed. 8)
Now I just need to find the smoke box for the side.
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With access to the cutters and welders make your own!!!!
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Use an old 20lb propane tank. Should be perfect size. I really miss my welder and torches. I always loved working metal.
RG
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With access to the cutters and welders make your own!!!!
Rolling steel is a pain without a roller, he does not have one of those. :-\
A 20lb tank will be a bit small after I cut the one end off square. A 40 may work well though. I have a metal scrap yard up the road from me, I will just have to go up there and start poking around. My goal is to build this completely out of recycled materails. Any goof can build stuff out of new steel, but it takes style to turn junk into someting good. ;D
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I have one like in the pic. Used to work at LOWES and one of the guys dropped the box off the shelf and stabbed it with the forklift. 10 bucks to buy it and a littlle metal work and its as good as new.
I even got a jenn-air rotisserie for it too. Whole turkeys on that are great!!
I just wish I had the side fire box for it. I cant bring myself to spend 60 bucks on it when the whole grill with the rotisserie only set me back 10. :P
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Rolling steel is a pain without a roller, he does not have one of those. :-\
Who said it had to be round? ;)
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Who said it had to be round? ;)
We will see what the dumpster gods provide before I even think of fabriation. I saw a WWII bomb casing the other day, but the owner was pretty attached to it. How cool would that be! ;D
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i have both a webber and a gas grill, without doubt i like the webber but sometimes speed is important too... any outdoor cooking is great, i use to smoke a lot of fish venison and turkeys i agree i like apple myself ..... if you are a history buff the history of the webber grill is neat and the history of home grilling is too...... also if you have a flat rack for fish i like grilling them that way best and any saltwater boys bluefish are great smoked!!!!
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Here's what's cookin' today.
Stuffed, Rolled Eye Of Round ;D
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Froast.jpg&hash=9937ee591848b1f6b9fd70562d7887c6)
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Should be on the Webber Rotisserie around 4pm.
MMMMMMMMMMMMMM!
RG
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Oh my, that looks good enough to eat raw!
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It's a nice hunk of round fo sure. Only another hour or so before I start it spinning. I'm gonna baste it with Dijon mustard towards the end.
How's the smoker coming?
RG
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It comes after the Indy 500 engine rebuild and new ball joints and tie rod ends in my pickup. ;D
It will most likely be built when it is just too dang cold to fish this winter.
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The finished product ;D
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Froast004.jpg&hash=517bb046bf0cc86853f5235469f17594)
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I wuv my Webber.
DEEEEEELISH!
RG
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You guys see that gorgeous pink smoke ring? Yep, that is the good stuff you wont get with a gas grill. ;D
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you are rotten Bob! :P
looks tastey!
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To the core :evil:
I've never rolled one out like that before...at least not beef. I love the way the mushrooms sort of disappeared into the meat. The garlic was fresh and very sweet after cooking.
It's a keeper.
Rg
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Gas Weber Q320 here...
I did a few chicken breasts with rub I picked up at Aldi's and a little bit of olive oil tonight. Had leftover corn on the cob on the side, which we sauteed in butter with some orange bell pepper, sweet white onion, halves grape tomatos, minced garlic, black pepper, and a slice of chopped leftover applewood smoked bacon.
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That sounds like a yummy leftover recipe. I love that stuff. The "What's in the fridge" dish. :thumbup_smilie:
RG
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We have been married for 5 years now and my wife still asks me if the meat is done when she sees the pink smoke ring. ::)
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It's often mistaken for "rare". My bride is a cafeteria manager for a high school. She's so indoctrinated by the state inspectors that if the meat isn't shoe leather hard, it ain't done.
I have to get out the digital to convince her. ::)
RG
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My wife is afraid of underdone meat too. I kept telling her that asking for "well done" is the same as asking for "tough and chewy". I convinced her last week after 8 years of marriage to try a rare ribeye steak. She looked at it kinda funny when she cut it open and pink juice came out, and it took her a while to take the first bite. When she finally took that first bite, that steak was gone inside of three minutes.
She inhaled that steak in a very lady like manner. ;D
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I have been back to this thread about 10 times today... I just went to the butcher shop and got a whole eye of the round roast. Gonna fire up the webber and put the smoke to it. My buddy and I had our first pig roast a month ago and it was a disaster, we did not plan enough time for it to cook properly. The next week I did an eye of the round and a Boston butt and it came out awesome. I used a 250 gallon oil tank a friend turned into a smoker. It is huge and used 3.5 bags of kingsford charcoal for one cook. I am anxious to try the webber as a smoker. I'm going to fire up the big one at the same time to do a batch of jerky. Thanks to all you guys on this thread for the motivation to do it.. Next week will be the trash can turkey that looks awesome. Cannot wait to do that at camp. Well have a great weekend all and thanks again. Lance
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NICE!
250 gallon smoker :o........HOLY COW! You could do most of a cow in that.
For reference, the rolled eye of round I did last weekend took about 1.25 hours on the rotisserie to reach 145 degrees in the middle. I used indirect heat and kept it about medium....350 or so I'd guess.
I've got a couple of nice Delmonico steaks for this weekend. The ribeye is king :thumbup_smilie:
Make sure we see some pics.
RG
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Was up at my buddys camp thurs-fri and we cooked a awesome lunch of Venison sausage on the weber! YUM ;D
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I know this is not a recipe forum but I have a recipe that you must try.
The original recipe is for pork loin but I have used the same marinade for shrimp and they are excellent!!!!
The marinade consist of
1 1/2 cups bourbon whiskey
1 1/2 cups orange juice
5 tbsp brown sugar
1 tbsp soy sauce
1 tbsp worcestershire sauce
crushed red pepper to taste
salt to taste
fresh cracked black pepper to taste
mix ingredients and reserve one cup for sauce
pierce the pork loin with fork and marinate for at least 1 hour (longer is better)
for grilled shrimp
I marinate cut up green peppers, fresh mushrooms, onions, potatoes and shrimp.
Grill marinated pork loin at 300-350 for 1-2 hours until done.
(I put shrimp on wooden scewers and grill veggies separate.)
Or veggies and shrimp for 5-10 minutes until done.
in a saucepan boil the reserved marinade until it is reduced by about half and serve as sauce or brush shrimp with sauce while grilling.
I have had the pork loin twice and the grilled shrimp several times and it is so good that I thought I had to share this recipe!!!!!
Please try, you will not be disappointed!!!!!
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Gambler that sounds awesome... Well today is the big day. I put the rubs on both pork and beef and sliced all the meat for jerky,yesterday and I am heading out to get everything going shortly. I will take pics throughout the process and try and post them. I have not figured out how to do that yet. I am so excited.... thanks again to you smokers .
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PM me if you need help with your pics.
Have fun.
RG
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Ok thanks rg. I have the jerky on now and the webber is warming up. I have a few pics that I will get up asap(lots of work trying to keep to skokers going). The weather could not be any worse here for this. Its windy and rain in the forcast. Be back soon with pics I hope.
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PM me if you need help with your pics.
Have fun.
RG
I can't help with pics, but you can PM me when you need help eating the final product ;D I'm just here to help out.
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(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi453.photobucket.com%2Falbums%2Fqq254%2Ftundraboy08%2Fthebigsmoker.jpg&hash=2359c972c46591e040a137fad722115d)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi453.photobucket.com%2Falbums%2Fqq254%2Ftundraboy08%2Fthebigsmokerwiththecoals.jpg&hash=5c6815887bdc0f1206a800ced8b8fdce)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi453.photobucket.com%2Falbums%2Fqq254%2Ftundraboy08%2Fthejerkyonthebigsmoker.jpg&hash=d3ff8b16e63c9900a040710148605c7a)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi453.photobucket.com%2Falbums%2Fqq254%2Ftundraboy08%2Fthewebberloaded.jpg&hash=fe0bd888a1e1edf034770047b3795a37)
This is my first attempt at pics hope it works :-\
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just took the first batch of jerky off and it taste awesome mmmmmmmmmmmm .
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi453.photobucket.com%2Falbums%2Fqq254%2Ftundraboy08%2FMobile%2520Uploads%2F0823091328.jpg&hash=4fa630922b32da4dc817d64153b62c77)
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Looks tasty!!!!!
If you can let it sit for a couple of days the flavor bouquet will develop and you will have more intense flavor.
The trouble is I usually can't leave it alone for a couple of days.
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The trouble is I usually can't leave it alone for a couple of days.
Same here!
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I have so much jerky wooo hooo.. I am sure there will be a bunch that will make it a few days ;D
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I have so much jerky wooo hooo.. I am sure there will be a bunch that will make it a few days ;D
pm me for my address! i will help you eat it! :w00t:
looks tasty!
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Time to revive the Charcoal Grillers Anonymous group therapy session.
What's cookin'???
;D
RG
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Time to revive the Charcoal Grillers Anonymous group therapy session.
What's cookin'???
;D
RG
Corn Fed Nebraksa BEEF!!!
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Just finished a PRIME piece of venison backstrap, grilled to perfection with just the right amount of smoke from....dare I admit it.... oh, WTH,
an electric grill..... Go ahead.... Bash me. :-* but I LOVE that grill. Best $69 you could ever spend on a grill & the flavor you get from it is out of this world. Makes the best BBQ chicken I've ever had. I was ashamed to admit it last summer.... but there...it's out. ;D
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Electric grill isn't that a saware word. Only a charcoal grill here.
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Sacrilegious
::)
RG
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So, like a year later, this gets kicked down here.... ???
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Oh Well. I posted it on the main page because there just wasn't much going on and everyone seemed to enjoy it. Guess Don uses propane ;D
RG
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Probably a Hank Hill disciple ;D
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Cooked a couple NY strip stakes on the Weber lastnight after I got back from Hemlock lake. :P
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I'm getting ready (having a beer really) time to lay some coals down ;D
I'm lovin' this pseudo summer weather.
RG
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(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fporkchops.jpg&hash=fdab2b5979b82284c0cdef0f9e02e865)
The beginnings ;D
Marinated boneless, center cut pork chops stuffed with fresh asparagus, red potato wedges soaked in special dressing.
In process...
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Finprocess.jpg&hash=26b3e99e771d4a796211375707853f86)
MMMnmmmmm! Me hongy!
RG
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Ready, set.....EAT!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Ffinishedproduct.jpg&hash=62e0115f5bf5d93554f38670eab6a0f5)
RG
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That looks sooooo good....... Happy Easter to you.....
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MMMMM that looks tasty happy Easter to all it's time to fire up the Weber.
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Looks very good. I smoked a couple racks of baby back ribs today.(sorry no pic's) Hope every one had a good Easter. Tight lines to all.
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The chops were delicious...the taters were good, but next time I'll use a baking potato and soak them longer. Too much moisture in the red taters the flavor didn't soak in too well.
RG
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I killed my webber.... :'(
The poor girl was in a snow drift and I ran it over with my Indy 500 after unloading it. The snowmobile has no headlight and it was pretty dark when I got home from fishing last winter. One lap around the house with no light cant hurt..... right? HA!
I need a bigger one anyway. It will be a Webber for sure. 8)
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Skipper...you're alive? ;D
Good to see you around . Can't beat a Weber!
RG
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First of all let me just say i think im addicted to this thread. ;D Im in serious need of a new grill this spring. Pretty much have my mind set on a weber. But im wondering if any of you guys out there use the big green egg or something similar? And if so what are the advantages to one of theses style grills. From what im gathering they are heavy as hell and quite expensive. Just wanted some feedback on the pros and cons of this style cooker before i pull the trigger on the weber.
Josh
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I've never seen an Egg up close, but they look like the Holy Grail of charcoal cooking.
Lets see...$600 vs $90
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WEBER
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In the past I used the Weber chimney coal starters.
But my new Weber grill has a propane coal starter with electronic ignition.
You have to remember to turn off the 1# tank after 10 minutes.
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If my current Weber kettle ever wears out, that's what I'm going to buy. I use the chimney with a ceramic ball type fireplace starter soaked in denatured alcohol. No odor and starts very quickly. I've also soaked a few briquettes in alcohol and started the chimney that way. Works great.
RG
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If my current Weber kettle ever wears out, that's what I'm going to buy. I use the chimney with a ceramic ball type fireplace starter soaked in denatured alcohol. No odor and starts very quickly. I've also soaked a few briquettes in alcohol and started the chimney that way. Works great.
RG
I used to be all propane until I had a small weber kettle grill given to me. Now it's charcoal all the way. Burned that one out and went and bought another. I get 2 rounds of cooking on 1 load of coal by closing the vents and suffocating them out when done cooking. Works great, tastes great! Recently started using the chimney with 2 pages of newspaper. Would like to get more info about this ceramic ball firestarter though.
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It's a poor image...but
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fwww.woodlanddirect.com%2Fcore%2Fmedia%2Fmedia.nl%3Fid%3D12480%26amp%3Bc%3D483668%26amp%3Bh%3D44d9b563b31ba4a1fd05&hash=a228b0d92a6b3af6557b599b1980362f)
Fill the pot with alcohol and soak the ceramic ball.
RG
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Tonight's dinner Venison Back Strap Kabob's. :P
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2FP4070070.jpg&hash=dca94ee014e94c71eadedea25fba1a80)
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In the absence of the webber, we roasted some cheap puss tube wieners over the fire ring tonight. I felt like such and amateur!!
My 1 year old son got so smeared up with smores, I thought I was going to have to clean him up with the hose.
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Mmmmm..S'Mores....my kids (and I) loved those things. The worst was the marshmallow in the hair.
I have some ribs all rubbed up and ready for BBQ tomorrow.
RG
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smoking a brisket right now!! did a venison roll a couple of nights ago but having trouble with photobucket, pics will be up some time..
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after all these smoked meat pics and recipes, I broke down and got a smoker. here is a venison roll from the other night.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi122.photobucket.com%2Falbums%2Fo280%2Fkesslerdrywall%2FPicture1552.jpg&hash=2f6feffde758f78f6bfa8b392e21d355)
during
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi122.photobucket.com%2Falbums%2Fo280%2Fkesslerdrywall%2FPicture1557.jpg&hash=bada9cfba695f3cea29f9280b31bd296)
done!!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi122.photobucket.com%2Falbums%2Fo280%2Fkesslerdrywall%2FPicture1558.jpg&hash=51011204f43b616048181a8ae58ec6b9)
MMmmmmm
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi122.photobucket.com%2Falbums%2Fo280%2Fkesslerdrywall%2FPicture1560.jpg&hash=d4c0ebf0cd6aae069e8e21335ac4008a)
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HEY PIKE, smacking my lips here, lookin at your pics. nice BARK, ON THE MEAT, do you ship. lol lol
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Things of beauty NYpike.
Ever try that with a wild turkey roll? I've grilled them but I'm not a smoker .......yet ;D
RG
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Things of beauty NYpike.
Ever try that with a wild turkey roll? I've grilled them but I'm not a smoker .......yet ;D
RG
I just tried wild turkey this past hunting season and was great, I bet it would be good. Hmmm, better get the shotgun ready, season is approaching.
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couple more yummies from the smoker. some center cut boneless chops, and some fresh caught land locked salmon.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi122.photobucket.com%2Falbums%2Fo280%2Fkesslerdrywall%2FPicture1584.jpg&hash=c91902b600d941392e5dc76fc19d1f4a)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi122.photobucket.com%2Falbums%2Fo280%2Fkesslerdrywall%2FPicture1585.jpg&hash=bf87670117d322a02f40804e9c0ed6a8)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi122.photobucket.com%2Falbums%2Fo280%2Fkesslerdrywall%2FPicture1586.jpg&hash=829a0b96b10cb527325c3842395dcd24)
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Oh Man...you're killin' me with that salmon.
RG
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Soooooo, What's on the grill this weekend?
I picked up a package of rib ends. They're resting in the fridge after a nice massage with the secret dry rub.
RG
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I"m thinking ribs also...
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And this weekend is a Pork tenderloin. I'm thinking I'm gonna stuff it with something.
RG
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Try Salsa RG. I use it as a stuffing or as a cover, then slow roast. oooo it's so good, BAM.
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That sounds like an option for sure. I'm gonna sleep on it and see what the fridge yields for stuffing.
RG
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Kept it simple...stuffed it with 8 nice cloves of garlic....seasoned it up with "special rub" .....gave it a nicve brush of olive oil and stuck it on the Weber ;D
It's turning delicious as I write.
RG
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(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fpork.jpg&hash=819f4d0f7ac0d286bebf7d8afce86cb8)
Finished product!MMMMMMmmmmmmm!
RG
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how to cook a crappie meal.
1.Hot coal (30 min.)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2FPicture271.jpg&hash=3d1163a78a22d60bd518c802f8e4b048)
2.Place Crappie fillits in tin foil with olive oil,lemon and onion slices,garlic,salt,black peper,red peper and slab of butter.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2FPicture275-3-1.jpg&hash=8365979f350fa5da102c8afeb495cee5)
3.Fold up tin foil cook direct for around (10 min.)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2FPicture270.jpg&hash=20b1996597518af6539f4e6e21aa4dbd)
4.Unroll tin foil and cook a little more if needed.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2FPicture273.jpg&hash=54d7bf9a847b849710ad9dd00a2babd6)
5.Enjoy!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2FPicture274.jpg&hash=391e0643caa81d76eb9f1a8efa61a69a)
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First of all let me just say i think im addicted to this thread. ;D Im in serious need of a new grill this spring. Pretty much have my mind set on a weber. But im wondering if any of you guys out there use the big green egg or something similar? And if so what are the advantages to one of theses style grills. From what im gathering they are heavy as hell and quite expensive. Just wanted some feedback on the pros and cons of this style cooker before i pull the trigger on the weber.
Josh
Yes, I am an egghead, happy to say. But I also own two Webber grills that I will never give up. Depending on the application I'll use one or the other, sometimes both. The advantage of an egg is being able to really slow cook and smoke with it. I can smoke for 12 hours in it easy, did a brisket for a dinner party a few months ago and cooked it for 12 hours, I think I added some fuel once in that time period. Also, if you live in a cold climate or grill rain or shine, the egg is less affected by temperature changes due to rain or snow falling on it. It can be a bit of a challenge cooking at 500f with a Webber in a snow storm in NH, and if the rain comes up in the middle of cooking and your grill isn't under cover, your temps will be affected. Disadvantage of the egg? Cost, weight and grill space. My large egg was almost $700 and the big boy will run you over $1200 if I remember right- although I can't see why it won't outlive me. It's also very heavy- probably 170 lbs lid and base. They sell tables and stands, but being a carpenter I decided to make my own stand and installed the lid before setting it in place. That was a challenge, lifting that thing into the table.
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...I am continuing the above post with a new one because the type does not stay in the frame when I type too much. After I fill the window, it flashes to the bottom when I type a letter- VERY annyoing... anyway:
The other disadvantage is grill space. The eggs are real thick walled, they are sort of more narrow and tall to facilitate smoking. You can get racks to make up some square inches, but then you have to pull the rack out to get to a lower level. I love teh egg, but like I said, I will not give up my Webbers.
You might like to browse over here and see what owners say. It's a good resource: http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=showcat&catid=1
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Last nights dinner Pork ribs,Bluegill fillets and Gramma Browns baked beans. :P
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2FPicture276.jpg&hash=e479cfa2055fabc42143e1153ef3ced0)
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Whoa, those ribs look intense... gonna fire the grill soon and make some smoked yardbird with corn on the cob.
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I've been looking for the ultimate grill for years and I finally found it ! ;D
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fsummer%2520fishing%25202010%2F100_2613.jpg&hash=00e635a4668db7674eeeb01469677d83)
I found this bad boy at Tractor Supply for $250.00 :o It's the CharGrilla and its made in AMERICA :flag: and it's all Steel !! :thumbup_smilie:
Lobsta pot on the left burna, Veggies on the gas and everything MEAT on the charcoal and in the texas smoker box ! ;D
I just use the Kingsford bucket to keep the Stubbs hardwood charcoal dry and handy. Momma says Kingsford makes food taste icky :rotflol:
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fsummer%2520fishing%25202010%2F100_2614.jpg&hash=9ad01b70dc0837192df3360a5e4e00b7)
Venison Brats and fresh out of the garden summer squash with my quick and dirty little cast iron smoke tray
providing just the right amount of apple wood smoke to finish it off nicely. :thumbup_smilie:
This set up is from start to finish, 25 minutes. Perfect for a quick supper after work. When I have the time the big smoker is KILLA on drunken Turkey, chicken and fish. Next time I do ribs or a brisket, I'll post some photos. This bad boy helps to soothe my nerves till the ice gets here ! :rotflol:
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I've been looking for the ultimate grill for years and I finally found it ! ;D
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fsummer%2520fishing%25202010%2F100_2613.jpg&hash=00e635a4668db7674eeeb01469677d83)
I found this bad boy at Tractor Supply for $250.00 :o It's the CharGrilla and its made in AMERICA :flag: and it's all Steel !! :thumbup_smilie:
Lobsta pot on the left burna, Veggies on the gas and everything MEAT on the charcoal and in the texas smoker box ! ;D
I just use the Kingsford bucket to keep the Stubbs hardwood charcoal dry and handy. Momma says Kingsford makes food taste icky :rotflol:
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fsummer%2520fishing%25202010%2F100_2614.jpg&hash=9ad01b70dc0837192df3360a5e4e00b7)
Venison Brats and fresh out of the garden summer squash with my quick and dirty little cast iron smoke tray
providing just the right amount of apple wood smoke to finish it off nicely. :thumbup_smilie:
This set up is from start to finish, 25 minutes. Perfect for a quick supper after work. When I have the time the big smoker is KILLA on drunken Turkey, chicken and fish. Next time I do ribs or a brisket, I'll post some photos. This bad boy helps to soothe my nerves till the ice gets here ! :rotflol:
If I leave now I can be there by the weekend ;D Nice setup Lizard!!!
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I've been looking for the ultimate grill for years and I finally found it ! ;D
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fsummer%2520fishing%25202010%2F100_2613.jpg&hash=00e635a4668db7674eeeb01469677d83)
I found this bad boy at Tractor Supply for $250.00 :o It's the CharGrilla and its made in AMERICA :flag: and it's all Steel !! :thumbup_smilie:
Lobsta pot on the left burna, Veggies on the gas and everything MEAT on the charcoal and in the texas smoker box ! ;D
I just use the Kingsford bucket to keep the Stubbs hardwood charcoal dry and handy. Momma says Kingsford makes food taste icky :rotflol:
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fsummer%2520fishing%25202010%2F100_2614.jpg&hash=9ad01b70dc0837192df3360a5e4e00b7)
Venison Brats and fresh out of the garden summer squash with my quick and dirty little cast iron smoke tray
providing just the right amount of apple wood smoke to finish it off nicely. :thumbup_smilie:
This set up is from start to finish, 25 minutes. Perfect for a quick supper after work. When I have the time the big smoker is KILLA on drunken Turkey, chicken and fish. Next time I do ribs or a brisket, I'll post some photos. This bad boy helps to soothe my nerves till the ice gets here ! :rotflol:
Looks nice, I wonder if Hank Hill would aprove of that grill? ???
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Hey Madpuppy, we always have a spot at the table for a fellow fisherman. Just like Uncle Ted said, you kill it and I'll grill it ! :rotflol:
Hey howesfc, Hank wishes he had this killa grilla ! :rotflol:
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New York Strip Stakes And Homegrown Japaleno Pepers Stuffed With Cheddar And Wrapped In Bacon. :P
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2FPicture323.jpg&hash=efce19b234efbcb5ecc82cc241ef4e32)
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Way to go Howesfc, Thats a tasty looking meal right there ! :thumbup_smilie: I was finally able to make some time for the dreaded Drunken Chicken ! ;D
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fsummer%2520fishing%25202010%2F100_2626.jpg&hash=37a49904088be0f06945fccc2d3fc03c)
My next mission is to get lucky enough to get one of these Brookies home to the smoker ! :rotflol:
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fsummer%2520fishing%25202010%2FHatcheryphotos.jpg&hash=83db33ec50311fa402b8e333a0df9947)
It sure would be nice to get one here, BUT NH F & G gets way too excited for my taste, at anyone stupid enough to try dipping fish out of their tanks ! :police: :nono: :rotflol:
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The last time I did a Drunken Chicken it was cold and windy and by the time it was done I think I was more Drunken then the Chicken! :o
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2FPicture326.jpg&hash=7c2afde7151940082382578c3c695ada)
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Thats why I call it the dreaded drunken chicken ! ;D
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Speaking of yardbird, I made up some marinated wings yesterday. One batch of Teryaki wings and one batch of Creole garlic butter wings ! Myself personaly. I love the Garlic butter marinate on everything, but the missus can't take the heat, so I mix it up. Good Yardbird, Burp ! ;D
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fsummer%2520fishing%25202010%2F100_2627.jpg&hash=86c584f5dbccc372d79c670ccec2a781)
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Never tryed cooking wings on the grill, but boy do they look good, how about passing me one of each! ;D
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I use the high temp non stick spray on my fish racks and do em low and slow ! :thumbup_smilie: I'll chuck em as hard as I can Howe, but you'll have to dive really hard to catch em ! ;D
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Wow its 10:00 pm and now I am hungry !!
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food looks great
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OK! Time to break out the the "Man Cooking" stuff ;D
I've been doing the quickie stuff lately. Burgers, dogs, wings etc. I feel a major BBQ coming this weekend....what to cook....what to cook ???
RG
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I am with you RG. got a venison loin thawing out now.
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Howdy RG, I'm really glad that I got my Arctic Armor suit this year, I'm able to grill year round now ! :rotflol: It wasn't easy with all of the snow fall we had this year, but it was well worth it !! Oh Joy, it Looks like I'll get to dig the grill out one more time, I'm going to do some ribs over apple wood this weekend !! :thumbup_smilie:
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Flookin%2520for%2520ice%2F100_2859.jpg&hash=fc8561989c8a28c2e095ebc7af0a1708)
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Looks tasty,my grillin area is still covered in white! :(
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Surf,
I hope you're up and around soon to BBQ with the rest of us charcoal junkies. Get better soon.
RG
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Thanks RG, I appreciate it ! I'm following the Doc's orders to the T ! The Doc likes the idea of me grilling alot, It's better then frying he said ! I just have to take it easier on the sauces ! ;D Thats cool because I prefer Smoking over grillin anyway ! I got a line on some old dead Cortland Apple tree's, Just gotta go get em ! ;D I don't know about you guys, But I could sure use some Grill Porn, whadda ya say ? :w00t: :unsure: :rotflol:
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fhemi-bbq.jpg&hash=b6d6418aa41c28c808efbe5167d8d85c)
Don't let Grandma See this one, She'll whack ya with a serving spoon ! :w00t: :rotflol:
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fhotdogcooker-bbq.jpg&hash=8dd38fa7b09a93870b823f68e67732e5)
LMAO on that one bud ;D ;D What the he*l ;D ;D ;D ;D ;D ;D glad you are here ;D i know i am a flat lander and all but ::) ::) ::) good luck on your recovery and i wish you the best of luck on that and your up coming fishing season also. ;)
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surflizard Godspeed on you recovery!
I'll try to post some grill porn this weekend!
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Dang Surf!!!! Now I have to get the bib out......... ;D ;D ;D
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It's all the Doctors fault, They said no strenuous exercise for 2 weeks ! I can't fish, kayak or hike yet, So I guess that limits me to raisin cain here or on the Shanty ! :whistling:
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Just as long as this thread doesn't go political on us!!! ;) Good luck Surflizard in your recovery!!! Now....those cookers full of tasty food your grillin' look like you may need a few more new friends!!!! ;D RG, you bring the beer!!!!--KP 8)
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Hey bud...I can cook like crazy...beer you can buy...great food has to be made.
It's been raining so much here I haven't been able to do a really good BBQ in a couple of weeks. Maybe this Saturday though :-\
RG
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Cooked up some NY strips Tuesday night between showers. ;D
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2F15Mar11019.jpg&hash=44830228bf32fa0f727df8086ab5e2f5)
And the yard bird I cook up last night during the storm. ::)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2F15Mar11024.jpg&hash=bf03022dc76823857ad11c93e668fb08)
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Lookin good buddy ! :thumbup_smilie: Hopefully we'll get a break in the weather this weekend, We picked up some Roasters, I see a Drunkin Chicken in our future !!
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I want to do some grillin, but the weather won't cooperate ! :'( Some things I'd like to try ! :evil:
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fbarbecue%2FFood-on-a-barbecue-001.jpg&hash=166ae53552af020faf6841e5d78e63d4)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fbarbecue%2Fthe_rancho_la_cueva_barbecuel.jpg&hash=3fbf07ca13aa0a4013b2a1f6e4375847)
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MMMMMmmmmmmmm.....MEAT :w00t:
RG
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Waiting on our freezer deal meat order to get processed and packaged, Beef, Pork, Chicken, Steak, Ribs, Wings, Sausage and Burger ! The toughest part is trying to figure out what to grill first ! :unsure: :rotflol:
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Mama wanted ribs for dinner. I said "Oh.....If I have to.....!"
They're resting comfortably in a coating of rub ........Another hour or 2 and they'll be in the Weber ;D
RG
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I found some Applewood rub by Rubz, I'm gonna try it on the chops this afternoon, it smells like Granny smith apples, Mmmmmm !
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They're just getting going ;D
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fribs.jpg&hash=2382f7ab3f448965042b731a088e7c80)
RG
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They're just getting going ;D
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fribs.jpg&hash=2382f7ab3f448965042b731a088e7c80)
RG
what is in that can ::) ::) ::) ;D looking good guys 8)
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Pear tree wood.
Home made smoker....don't cha know ;D
RG
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Looking Good on the Grill !! :thumbup_smilie:
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Pear tree wood.
Home made smoker....don't cha know ;D
RG
ya like i would know that it was pear wood ::) ::) ::) ::) ::) ::) you suck ;D
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Mama was happy ;D
Finished product
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fribs001.jpg&hash=33495e6e20dd1c0e0cebe3b99add2115)
Nice ring!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fribs002.jpg&hash=923a8dfc85b81bcdd2d636079a138ae4)
Bob's Bean Salad
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fribs003.jpg&hash=be51b4691a657aca18346a5ac366d50b)
A meal fit for ..........ME!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fribs004.jpg&hash=46349dc0b0e1a945bbfcad0cc4ebf9eb)
YUM!
RG
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:bowdown: :bowdown: :bowdown: :bowdown: :bowdown: :bowdown: :bowdown: Nice Ring !! :rotflol:
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I Wuv My Weber ;D
RG
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Looks good RG! I make the three bean salad alot, but I like to add some artichokes and black olives... 8)
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man that is good looking ;D
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Hey RG, where did you find the alcohol lighter for your chimney ? I would like to try that instead of using paper.
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It's actually called a "Cape Cod Fire Starter". Do a quick search and you'll find them from $40 - $100. You can buy just the soapstone and handle and use your own container if you like. I have a cast iron pot.
RG
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Looks good RG! I make the three bean salad alot, but I like to add some artichokes and black olives... 8)
Artichokes and black olives sound great. My bride wouldn't eat it though :-\
I do another bean salad called "Cowboy Caviar". Search it and you'll find some recipes. It's meant as an appetizer, but you can take it a little further.
RG
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Rib's look real good ! :P
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Tonight's dinner,pork loin,taters and home made strawberry rubarb pie! ;D
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2F22MAY11003.jpg&hash=105f64a7f339873563b6c1fd58c53fdb)
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Looking real good Chef Howe ! :thumbup_smilie: Hope to get a break in the rain here, I really need a grill fix ! ;D
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Tonights grub!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2F26MAY11.jpg&hash=b3ce63c845d104a624c94e0af3aa6473)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2F26MAY11001.jpg&hash=33b739f0215ed1d66cbf0f42cb8cbdee)
:P Haddock and fixens!
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Put together some Bambi-bobs with Baby Portabelas and Veggies and basted them with Garlic Butter and Herb sauce, Mmmmmm !!!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fbarbecue%2F100_3150.jpg&hash=3a2ca2f2b91d2dad3072431cef2b3513)
Have a Great Memorial Day Weekend and let us remember all of our Brave troops, Past, Present and Future ! :flag:
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Looks like some tasty vittles you got there! :P
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Last weekends gill porn! :P
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2F4Jun11002.jpg&hash=9d104fd8a65bc0f437f98e54c714d4d8)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2F4Jun11006.jpg&hash=c4bc0783ef71ab2f7cbb2bc55c0adf70)
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Lookin good buddy ! :thumbup_smilie:
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I ate our wings so fast on Sunday...I didn't get any pics. Dang they were good.
Just finished some chops for dinner...MMMMmmmmmmm!
RG
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I hear ya the wife cooked up biscuits for chicken and biscuits on the grill and I didn't get any pics. :(
And I must confess the strawberry rhubarb pie was the wife's creation! ::)
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Hopefully now we will have this break in the heat wave long enough to do a Smoked Pork butt this weekend !! I miss my grill ! :'( ;D
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Well boys, I have to find a new place and a new grill to do my Queing'. Thanks to the Army Corps of Engineers in particular Miss Jody Farhat (the chief idiot) my cabin and restaurant on the Missouri River is now surrounded by water and closed for the enitre summer :cursing:. You would think after managing (or should I say mismanaging) this river for this many years they could pull they're heads outta they're butts and do something right for a change instead of waiting til it's to late. 6 dams on the Missouri river and they wait til they're all full to the brim before realizing they might want to get rid of some water, when it's to late. EGGHEADS!!!
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Sorry to hear that MP, I hope you can recover your losses ! The scary part is that the people in the position to make these life altering decisions can't find their own A-- with both hands and a map !!
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Well boys, I have to find a new place and a new grill to do my Queing'. Thanks to the Army Corps of Engineers in particular Miss Jody Farhat (the chief idiot) my cabin and restaurant on the Missouri River is now surrounded by water and closed for the enitre summer :cursing:. You would think after managing (or should I say mismanaging) this river for this many years they could pull they're heads outta they're butts and do something right for a change instead of waiting til it's to late. 6 dams on the Missouri river and they wait til they're all full to the brim before realizing they might want to get rid of some water, when it's to late. EGGHEADS!!!
Just typical government management. They screwed up the levees in New Orleans now they might as well screw up the Missouri. So sorry to hear, I know it takes a lot of blood sweat and tears to do what your doing, now add the Government on top of everything else and I wonder why people even bother with their own business. Government has taken away incentive. Good luck to you.
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Thanks for the words Tracker and Lizard, I appreciate it! The other kick in the gut is that with the river running at record flood levels the Coast Guard has closed all river boating til at least the middle of August. So now with my one business surrounded by water and closed I have more time to fish but can't as my fishing spots are off limits :cursing:
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Scored and Smoked some Boar tenderloins tonight Gents, Scrubbed em down with Rub and Caressed em with Cortland apple wood smoke ! Tasty Vittles for sure ! :thumbup_smilie: I wish that Plum tree behind the grill would grow a little faster, I'm dying to try that wood in the smoker ! ;D
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fsummer%2520fishing%25202010%2F2011%2520summer%2520fishing%2Fdscf0025.jpg&hash=8b91993ce7fc174260b845631c633cc5)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fsummer%2520fishing%25202010%2F2011%2520summer%2520fishing%2Fdscf0026.jpg&hash=46c3054081d02ec0415d0a98f50d7a67)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fsummer%2520fishing%25202010%2F2011%2520summer%2520fishing%2Fdscf0030.jpg&hash=539e669d0337970cf4877e3eb354d865)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fsummer%2520fishing%25202010%2F2011%2520summer%2520fishing%2Fdscf0031.jpg&hash=6aa8039195d0133961cf6f16cf79723b)
Sorry about the photo quality on the last shot, I was Tremblin with Anticipation ! :unsure:
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I may have to swap you some jigs for dinner!
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Your always welcome at our table buddy !! :thumbup_smilie:
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Would that be Cortland NY apple wood!
Here's some of my latest grill porn!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2F4thJul11016.jpg&hash=59964a4ecc820efeee4f7d894b256703)
Pork shoulder!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2F4thJul11017.jpg&hash=4046866119bf6499fc71cd9c42e40b42)
Yard Bird!
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Nice lookin Shoulder buddy ! Just curious, How long did it take ? I can not tell a lie, I chopped down the tree in NH ! :rotflol:
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Glad to see other die hards,
I am strictly a lump charcoal Person myself.
A liTtle trick on my chimeny, I dab a little oil on each sheet of paper that I stuff under the chimney,
As for the food,
Mmmm
I do like to marinate/dry rub the meat long before cooking time, usually day before, not uncommon to have it soaking +2days in the frig.
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Howdy Terasec, Glad to see more people jumpin in ! :thumbup_smilie: I just recently started used Golden Oak lump charcoal, it has made a HUGE difference in the taste and flavor for me, I'll never go back ! Got any grill porn ?? ;D
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Howdy Terasec, Glad to see more people jumpin in ! :thumbup_smilie: I just recently started used Golden Oak lump charcoal, it has made a HUGE difference in the taste and flavor for me, I'll never go back ! Got any grill porn ?? ;D
My porn isnt as good as others,
but here's a rack for you
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi235.photobucket.com%2Falbums%2Fee160%2Fterasec%2Fth_IMG00208-20100530-1042.jpg&hash=9bad2aec9b9cee79cc849ac37f209950)
not on the grill,
but nothing like Homemade bread to put that food on
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi235.photobucket.com%2Falbums%2Fee160%2Fterasec%2Fth_IMG00072-20110326-2102.jpg&hash=720422cdf441c5c49941276761ab0699)
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I've only had a smoker for a few months now and I just love it. The only thing about it is I can only find hickory and mesquite in chuncks. All the others type of wood are in chip form. Where does everyone source their fruitwoods from?
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Thats GOOD grill porn Mr T !! :thumbup_smilie:
I stopped at an old farm up the road and asked if I could have the old dead Cortland apple trees for smoking meat ! Now I do his pruning for him and I'm trying to talk him out of some Bartlett Pear trees that are on their last legs ! :thumbup_smilie:
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fbarbecue%2Fdscf0026.jpg&hash=d2a2ce4879e3367a0c2aef1cfd35fe2f)
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Nice lookin Shoulder buddy ! Just curious, How long did it take ? I can not tell a lie, I chopped down the tree in NH ! :rotflol:
Shoulder took about four hours,browned it direct heat,put it in a Dutch oven with some barbeque sauce on it cooked three hours indirect with cover on grill and removed from Dutch over and cooked another hour indirect covered. :P
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BBQ Chicken, Tater Wedges and Baby Zucchini. ;D
RG
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Nice looking Vittles RG !! :thumbup_smilie:
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Ya know...I've come to love the "bean can smoker" Soak the chips in the can for a little bit and drain. Set it over the corner of the coals and it smokes gently during cooking.
It just plain works ;D
RG
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"Simple" get the job done most of the time RG !! :thumbup_smilie:
P.S. Lost one of the Beaded Woolies to a Cocker Smallmouth tonight, 2 jumps, SNAP !! Its tough fishin in this heat, I miss the ice !! :'(
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What size and color? Can't have empty spots in the fly box;D
RG
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The big dark green one withe the Brass bead, still haven't figure out the sizing thing yet RG ?? :-[ ;D It was a really Awesome Strike though, he came up from underneath the fly and I saw the big white flash as it opened its maw and sucked it in ! :w00t: :thumbup_smilie:
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(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Ffood%2Fdindin002.jpg&hash=7c8c5a8aac9a7023952a657bac5a5ae0)
BBQ Chicken, Tater Wedges and Baby Zucchini. ;D
RG
Looking good !,did you wash that down with a domestic or import? ???
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Actually How', I washed it down with a nice bottle of Love My Goat. I know , I know, Red with chicken???
Who cares. I like that wine ;D
Replacements are in Process Tony. PM me your address again. It's just the hook size. Here's a chart for you. It's not quite to scale, but you get the idea.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fwww.dimensionsguide.com%2Fwp-content%2Fuploads%2F2010%2F06%2FFishing-Hook-Size-Chart.gif&hash=36e091b7d679338c57f6ca36f3ac17d2)
RG
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Thanks again RG , I copied the hook chart to my fly file !
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Actually How', I washed it down with a nice bottle of Love My Goat. I know , I know, Red with chicken???
Who cares. I like that wine ;D
RG
The wife and I like Growers red and Sweet Walter! :)
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I have a special place in my heart for Walter Taylor. I've met him several times. Damned shame that a wine conglomerate could keep him from putting his own name on a bottle of his fine wine.
RG
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All good wines! Ravat 51 is very good also. But mostly I'm a Hazlett drinker; red & white cat, cabin fever, or a mix of them.
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All excellent wines guys, but they don't really have the Delicate Bouquet or the Fine Smooth finish quite like Mogen David 20/20 !! :w00t: :rotflol:
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All excellent wines guys, but they don't really have the Delicate Bouquet or the Fine Smooth finish quite like Mogen David 20/20 !! :w00t: :rotflol:
I gave that up YEARS ago! :rotflol:
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Me too, but I just couldn't resist tossing it out there !! :evil: :rotflol:
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All excellent wines guys, but they don't really have the Delicate Bouquet or the Fine Smooth finish quite like Mogen David 20/20 !! :w00t: :rotflol:
What no Wild Irish Rose! :o
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Nothing against Wild Irish Rose, but I found it just a tad under powered, It didn't really have the type of Finish that I was looking for at the time ! Now on the other hand, Thunderbird just simply has to be tried, to be believed !! :w00t: :wacko: :rotflol: OMG, We've been Hijacked ?? :blink: :rotflol:
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How about Boones Farm or Tango! :o
I'll stop now!
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(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fmyfishfinder.com%2Fmodsmileys%2Fofftopic.gif&hash=76e2369c0755dae2e3d81b710545dbc5)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fmyfishfinder.com%2Fmodsmileys%2Fhijack.gif&hash=8c07c5da982db187166b554c23172aab) ;D
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Okay, Okay, back to Grilling ! What ? Are you sure ? Okay then ! A word about Grill Safety ! If you insist on using LO [Liquid Oxygen] as your fuel supply for your Grill, Just a few words of Caution, Don't do it, it's used for Rocket Fuel, you Idiot !! :nono: :rotflol: :rotflol:
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fliquid-oxygen-lighter.jpg&hash=6660b2a55d728874c809fd5a16f6ad53)
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(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fmyfishfinder.com%2Fmodsmileys%2Fofftopic.gif&hash=76e2369c0755dae2e3d81b710545dbc5)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fmyfishfinder.com%2Fmodsmileys%2Fhijack.gif&hash=8c07c5da982db187166b554c23172aab) ;D
Back on track! 8) tonight dinner BBQ'ed! :Roast Beef! :P
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2F15thJul11001.jpg&hash=7cef9fe0fdc277b227f8ee726df0733e)
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How about Boones Farm or Tango! :o
I'll stop now!
Thanks for the upchuck memories :(!
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Almost forgot last weekends dinner! ;D
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi262.photobucket.com%2Falbums%2Fii112%2Fhowesfc%2F15thJul11005.jpg&hash=7ae39a8e71557f83f93d9eae257e868c)
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Awesome looking Vittles Howesfc !! :thumbup_smilie:
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Thank you! :D
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I'll second that!
Awesome looking Vittles Howesfc !! :thumbup_smilie:
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I'll 3rd it. That roast beef looks amazing!
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I hear ya! I spent too much time at camp when I was younger where the motto was "How do you want it burnt or raw?"
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(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv735%2Ftheozon%2FDSCN1598.jpg&hash=6460b6b3341989799bf61e6c37796c8e)
pork roast
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv735%2Ftheozon%2FDSCN1594.jpg&hash=5d5110bc1a1492120f1b242c8412e2f7)
roast beef
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Outstanding looking Roasts right there THEOZON, Great photos too !! :thumbup_smilie:
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They all sure do look good.....
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Great looking roast THEOZON .
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AAAhhhhhh...Brothers of the coals,
Great stuff guys.
RG
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What do you guys like to use for fish?
Thinking of some fruit smoke,
Local place has peach chunks, thinking of trying it on fish,
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There's more talented smokers around here, but I use pear and apple a lot when I cook. Seems to have a nice mild flavor.
RG
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The Peach wood will work Terasec, The Fruit woods, Apple, Pear, Plum, Cherry, Peach, like RG said are a bit milder the the Traditional woods like Hickory, Mesquite, Oak. Alder and Cedar are a little milder, But all of them can over power your meat if you use too much ! There is a lot of experimentation with wood smoking, because everyone has Different tastes, some like it Strong and some like it mild. You'll get better results if you start with a small amount of smoke and increase it a little at a time till you get the amount of flavor you want ! One of the first meats that I smoked was Chicken when I switched over to the Fruit woods, I was told it was a lot milder, so I put the wood right to her ! WRONG, It was So Strong even the Dog wouldn't eat it !! :w00t: :sick: :rotflol: Good luck and let us know how you make out !
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Great looking roast THEOZON .
Thanks Howesfc. Picks were at camp last year. At home i have the same webber as you. I got the ring for it so i can put a rotissire on it. Works great!
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(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv735%2Ftheozon%2FDSCN2003.jpg&hash=777117d1631e48fb14cc516c9c42f533)
Hawaiian Chicken W/ Wild rice. Last nights dinner.
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Some tasty looking chicken kabobs might have to try making some! :)
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I swung by the Deli yesterday and Picked up a nice looking Boston Butt, Oh La La !! ;D I rubbed her down last night with the Sweet and Spice rub and left it in the fridge overnight. Got the apple wood split and ready to go and fired Big Bertha up at 6 am. I just gave it the first Apple juice Mop down and was able to get a quick photo of the magic in action ! I'll post the Pork Pickin Party tonight ! :thumbup_smilie: Grill On my Brothers !!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2FDSCF0018-1.jpg&hash=dc9669970e8cd20a89026af972519be4)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2FDSCF0020.jpg&hash=7cdd231eed990839cd957265b05e9d24)
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Hey Lizard what time did you say dinner was? I'll bring the beverages!! LOL! Looking really good man! Enjoy!--KP
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According to the DPC [Dead Pig Cookin] clock, Supper should hit the table right around 5ish !! If your willin to make the drive KP, The least I can do is to make sure to send ya back Stuffed to the gills with Pulled Pork Sammiches !! :thumbup_smilie: :rotflol:
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I gotta make a trip to NH.First we'll try those muskrat eatin' trout, then I'll tie while you cook ;D
Sure looks yummy.
RG
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Always room at our table for our Fellow Fishin Fanatics !! Waitin on the Yukon Gold Taters and boiled eggs to cool, then I'll whip up some of Surf's Supa Dupa Egg/ Tater Salad, It's gonna be tough to take , but sometimes life calls for us to make a sacrifice !! :w00t: :thumbup_smilie: :rotflol:
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Mmmm, Surfs Egg and Tater Salad !!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2FDSCF0022.jpg&hash=dcd6297d788a13c0722ba133a6c72253)
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Awesome looking eats Surf. Enjoy!
RG
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T-MINUS 25 MINUTES AND COUNTING RG !! We have broken the 185 degree Barrier, the bone is loose already and the Insta temp fork is sinkin into the Roast like a Hot knife into BUDDA !! :thumbup_smilie: :rotflol: Drool inducing, Lip Smackin, Tummy Growlin, photos shortly !! :clapping:
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Before the Carnage ! 9 LB Boston Butt roast
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fbarbecue%2FDSCF0020.jpg&hash=c8a26878da28cf1d12fcafeee6f72283)
After the Carnage ! 3 LBS leftover, WOW, What a Feed ! I need a Nap !! :sleep1:
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fbarbecue%2FDSCF0024-1.jpg&hash=6c28dc8d7f783d8a8b1ea26cc10154f5)
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Bet the leftovers are good ;D
I'm about to plunk a half chicken on the Weber. It's been soaking all day.....time to get cookin' !
RG
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You aren't kidding RG, I carved off a 1" thick slice, put it on some Marbled Rye and pressed it on the grill, Now thats a Sammich !! :thumbup_smilie: Good Luck with the yardbird, Grillin is Good, Grill Porn is Great !! ;D
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Well gents the Missouri River is finally starting to drop a little bit, after over 2 months of severe flooding (the worst ever here in Nebraska). I can finally get to my cabin and start cleaning up the mess, the good thing is we didn't get any water inside the cabin as we sit high enough on the bank. Now I have to meet with the inspector to do a damage assessment (which we don't have any damage) so I can get my power turned back on so I can start BBQing again :clapping:
I will say that I know a lot of people that work for the Army Corps of Engineers and they are all good hard working people, it's the select few that are in charge that caused the great flood of 2011. We need some new people at the top to do the managing so the people that actually do the work for the Corps aren't lumped in to a mess they had nothing to do with. Just my opinion.
Bon Appitit Boys ;D
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Glad to hear the good news MP !! Hopefully you can get her up and running quickly ! Good luck and don't forget to hug that grill !! :w00t: :rotflol:
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MMMMMMMM ribs!! It's what WAS for dinner!! ;D
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi966.photobucket.com%2Falbums%2Fae145%2FKingPerch%2FIMAG0157.jpg&hash=207c28e4748ce3f3b310ff8738904ef8)(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi966.photobucket.com%2Falbums%2Fae145%2FKingPerch%2FIMAG0157.jpg&hash=207c28e4748ce3f3b310ff8738904ef8)--KP 8)
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Nice Rack !!
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Wings on the grill.....WOOO HOOO!
Sorry, no pictures. They were inhaled ;D
RG
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Wings on the grill.....WOOO HOOO!
Sorry, no pictures. They were inhaled ;D
RG
Are you kidding me? Your bringing back my favorite thread to look at and no pictures.... :nono: :nono:
I'm so hungry...... ;D ;D
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Well...they looked a lot like this Dom ;D
Funny...I did those almost a year to the date.
RG
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NICE ;D
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Shoveled the snow and ice off the grill pad yesterday and I'll wheel the Killa Grilla out of storage this morning and set her up for the season ! Grill on brothers of the flame !!
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Did some "Poke Chops" yesterday. MMMMMmmmmmmmm Gooooood!
Flame on you grillers ;D
RG
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Great now I am hungry and I am going to grill something tonight...
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Smoked a nice pork rack tonight, 1st one of the year ! Too busy droolin to get photos, I'll strive to do better in the future ! It sure was good to get a wiff of that apple wood charcoal, O Baby !
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oh ya grilled up some porter house and NY strip last night 8)
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"Oh Porterhouse, look at the wax build up on these shoes I want that wax stripped off there, then I want them creamed and buffed with a fine chamois, and I want them now. Chop chop."
Sorry, couldn't help myself... ::)
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;D
RG
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So, get this.... Milaca city ordinance prohibits charcoal, charcoal grills, or lighter fluids within 20 feet of an apartment building of attached structure! I move into this place, that was bad enough! Now I can't have my webber!
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No Weber.....I have no words :-\
RG
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I'm gonna get really skinny if I can't eat meat this summer!!!
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YIKES, you better head for the brush or you could very well Starve to death !!
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Sorry Skipper :-\
Boneless Country style pork ribs
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MMMMMMMMeat!
RG
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Look at the smokey pinkness!! :o You must have cooked em slowwwwwwwwwwwww..... mmmmmmm....
The neighbor said I can keep my grill next to his garage if I take him crappie fishing after ice out. He must have noticed the bait bags with half frozen perch and crappies I kept bringing home all winter ;D. A new fishing partner and new home for my webber... it was a good day! 8)
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"Improvise, adapt and overcome!"
Good job.
RG
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Am I the only one grillin'
Grilled Glazed Picnic ham with Taters, Onions and Carrots
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And a side of steamed fresh Asparagus.
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MMMMMmmmmm!
RG
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I have a picnic in the freezer from the last pig that met it's doom at the end of my .22. ;D
I should get that out.... Asparagus is in season too! I need to get my butt moving!
So now get this. Guy next door is friends with the the owner of the property management company that owns my building. They were talking and I am now the happy lessee of a two car garage for $60 a month. It's big enough for all my crap, boat, car, and it's only about 100 feet from my front door. Karma is catching up, and my luck is starting to turn! I think I need a nice new webber that's big enough for all four of us!
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Now you're talkin' bud! Glad to hear things going the right direction. You certainly deserve it.
Now GET COOKING!
RG
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No Weber.....I have no words :-\
RG
x2
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Bodacious Boston Butt over Cortland Applewood !
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi94.photobucket.com%2Falbums%2Fl113%2Flael19533%2Fbarbecue%2FDSCN0216.jpg&hash=6ada6700d5cffcac2cdf88baa32b2a30)
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That looks phenominal! I am a trader I invested in a new tru infrared grill... :-[ :-[ Works great though when I get home at 7-8 at night and need to grill stuff up real quick... :-[ :-[
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You can park a Webber right next to it for when you have time to do it right! :D
My brother has a gas grill sitting next to his webber, there is no shame in it! ;D
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Good Call... ;D
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Thinking about buying a new grill but dont know how to get it on the deck............. ::) ::) :o :o
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I like it Dom! Just build a bigger deck ;D
RG
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I use a Weber Performer Grill. it lights the charcoal with propane. It uses 1# tanks and it's only about 6 or 8 minutes to get the charcoal started. No stinky smell or taste from charcoal starter and I use real lump charcoal not briquettes that are glued together.
Peddler
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I've got an idea where we can get ya a prime piece of Pork for that new grill ! :thumbup_smilie: Ya might have to trim it up just a bit to get it to fit though !
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I use a Weber Performer Grill. it lights the charcoal with propane. It uses 1# tanks and it's only about 6 or 8 minutes to get the charcoal started. No stinky smell or taste from charcoal starter and I use real lump charcoal not briquettes that are glued together.
Peddler
Back up the charcoal train there bud.
"Here is the official ingredient list for Kingsford Charcoal Briquets from a company press release, including the purpose of each ingredient in parentheses. The explanation after each ingredient is my own.
Wood char (Heat source)
This is simply the wood by-products I mentioned above, burned down into charcoal—almost pure carbon. In the case of Kingsford, they use woods like fir, cedar, and alder that are local to the regions in which they operate—Burnside and Summer Shade, Kentucky; Glen, Mississippi; Belle, Missouri; Springfield, Oregon; and Beryl and Parsons, West Virginia.
Mineral char (Heat source)
This is a geologically young form of coal with a soft, brown texture. It helps Kingsford burn hotter and longer than a plain charcoal briquette. As with the wood, Kingsford heats this material in an oxygen-controlled environment, eliminating water, nitrogen, and other elements, leaving behind—almost pure carbon.
Mineral carbon (Heat source)
This is anthracite coal, the old, hard, black stuff once commonly used for home heating. It helps Kingsford burn hotter and longer than a plain charcoal briquette. It's already 86-98% pure carbon, but once again, Kingsford processes it in an oxygen-controlled environment, leaving behind—almost pure carbon.
What exactly is coal, you ask? "Nasty stuff," some folks say. Well, coal is a fossil fuel, most of which was formed more than 300 million years ago. To make a really, really long story short: Plants and trees died, sank to the bottom of swampy areas, accumulated into many layers, then geologic processes covered the stuff with sand, clay, and rock, and the combination of heat and pressure converted it into what we call coal.
So, coal is really old plant material that can be processed into almost pure carbon. Charcoal is wood that is burned down into almost pure carbon. Not much difference, in my book. End of coal lesson.
Limestone (Uniform visual ashing)
Limestone creates the pretty, white coating of ash you see after lighting the briquettes. Limestone is a sedimentary rock consisting of calcium carbonate—also found in egg shells, antacids, and calcium dietary supplements.
Starch (Binder)
As mentioned above, starch is used to hold briquettes together, and is found in corn, wheat, potatoes, and rice.
Borax (Press release)
Borax is used in small amounts to help briquettes release from the molds. But isn't Borax a detergent? Well, yes, it is, but it's actually a naturally-occurring mineral that is non-toxic in the quantities we're talking about in a briquette. It consists of sodium, boron, oxygen, and water. You already know what oxygen and water are. Sodium is a common element found in lots of stuff we eat, including salt. Boron is an element that is necessary in small quantities for plant growth. Borax is commonly used in cosmetics and medicines.
Sodium nitrate (Ignition aid)
This is the same stuff used to cure meat. According to Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh, sodium nitrate gives off oxygen when heated, helping the briquettes to light faster.
Sawdust (Ignition aid)
Sawdust burns quickly, helping the briquettes to light faster."
Did you notice there was no mention of "petroleum by-products" or "toxic waste"? What about "fillers"? Looks like every ingredient is there for a purpose—to improve the performance of the product.
My message to you is this: Don't let people scare you away from briquettes, Kingsford or any other brand. They're a perfectly good product to use for making great barbecue!"
From; The Virtual Weber Bullet
RG
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Now that the charcoal train is backed all the way up to the station...
The stinky smell or taste from charcoal starter
is needless and a total waste of time and money. You can use one of these to get charcoal going in a flash.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi52.photobucket.com%2Falbums%2Fg37%2FSkipperT%2Fs7_550299_631_01.jpg&hash=ede8388b3b2c01f3f4c0d813e2f20e0b)
If no electricity is available, chimney starters work quite well too.
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Both items cost about as much as three bottles of starting fluid, so they are quite economical if you do any number of barbequed meals.
As far as natural lump.... it burns super hot for a short amount of time. It is very difficult to control the temp or get it at a lower temp without killing it. It has a place, and I do use it, but KINGSFORD briquettes are my number one fuel. If I am gonna do a pork shoulder with some hickory smoke, I don't have the patience or skill to use cheap briquettes or lump.
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I use the pitchwood firestarters called Lightning Nuggets and my charcoal chimney, No fuss and no Muss ! I started using the Golden Oak hardwood charcoal 2 years ago and I get better results on my Low and Slow cooking with it !
The best grilling move I ever made was talking to the farmer with the apple orchard up the road. I help him prune the orchard up in the spring and now I have all the applewood that I can carry ! :thumbup_smilie:
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I still use the chimney and my ceramic ball soaked in denatured alcohol. A full chimney will come to a good start in about 5 minutes. Zero odor. Zero taste.
RG
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I like it Dom! Just build a bigger deck ;D
RG
I think I can help in that dept.!!!! ::) What's cooking Dom? I'll bring the tools!! ;D--KP Cool grill!! 8)
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I think I can help in that dept.!!!! ::)
I do need a new pool deck..... ;D Thats my next project after I finish my master bathroom...
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Leg of Lamb!!! :P (venison) ;D
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I do need a new pool deck..... ;D Thats my next project after I finish my master bathroom...
Like I said.." What's cooking Dom?".... ;D Make sure you have that squirrel launcher loaded and ready to go too!!--KP ;D
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Nice looking leg of Lambi, looks mighty tasty ! ;) :thumbup_smilie:
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Tonight's tasty treats, Beef and Pork ribs slathered with Surfs Honey, Vidalia Onion and Smoked Chipotle B-Que Sauce ! :thumbup_smilie:
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Mmmm Yardbird and Grilled Gass !!
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We're doing a BBQ at my Daughter's on the 4th. She's gonna make me cook on a .......dare I say it.............GAS GRILL >:(
I think I'm just gonna take my Weber with me :flag:
RG
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You grill on gas, you barbeque over coals!
Any schlub can grill, few can barbeque! ;D
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Well put Skipper ! :thumbup_smilie:
Good luck RG, worse comes to worse, tell them Gas will give ya a Rash ! ;)
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Oye! Gas....where did I go wrong. I'll blame it on my Son-in-law...couldn't be my baby's fault :-\
Well...I'll suffer through "Grilling" for the 4th. I know, I'll do ribs and wings on Thursday...the right way ;D
RG
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You could always set the grill on fire and barbecue over that! ;D
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Think of all those dangerous and explosive petrochemical gasses that cause cancer in the state of California!! Think of the children!! ;D
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Now that's funny :rotflol:
Funny thing is, I sent them a Weber when they moved to Vegas. They had a hard time finding charcoal out there and ended up buying a gas grill. Well, they're in NY now.....time for a new Weber. Then I could give them my old one. ;D
Hey! Maybe it's time I upgraded my Weber
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I've looked at this one for a few years. It even uses propane...TO LIGHT THE CHARCOAL
RG
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Thunderstorms put a damper on the grillin yesterday, but the Beef Brisket was good to go today ! :thumbup_smilie:
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Feast fit for a King.
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Nice brisket Surf.
Sruvived the "grilling".....once we got the damned thing started.
I had my revenge yesterday. Did a half rack and wings on the Weber. I was too intent and excited to take pics :-\
Damned delicious.
RG
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I think ya'all are off your rockers! Including my buddy RG!
I can cook much better stuff on my well seasoned gas grill than most yahoos can with thier charcoal
My sisters toolbag boyfriend swears by his charcoal, but somehow everything taste like lighter fluid.
If you need charcoal to make food tase good... go back to kindergarten... ;D ;D
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For some people, gas is just the thing.
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RG
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My sisters toolbag boyfriend
HOLY SMOKES, that's funny!
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Don't encourage him Otis...he a big enough smart ass ;D
RG
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Think he passed it on to the little ones? :D
There's hope...I haven't met his bride :-\
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Im working on something for you two...
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Hey guys,
I picked up my first charcoal grill today ;D after these inspiring posts you all have. It's just a little hibache style thing I intend to use camping and the like. I have no idea what I'm doing, and I know there's some experienced charcoal grillers here. Please help me out here, any info you can provide on lighting, maintaining/checking temp, etc would be really helpfull. I don't think the grill can be lowered/raised, but it does have top and side venting. I've got a nice thick (2") salmon steak I'm going to try on it tonite. I've also got one of these http://www.emerilstore.com/prodinfo.asp?number=20BA002 (http://www.emerilstore.com/prodinfo.asp?number=20BA002) that I was thinking of using for the salmon, but not sure if it's overkill. I had planned on a soy/maple glaze as the wife isn't big on the "fishy" salmonoids. I was also considering picking up some untreated cedar planks and trying that.
thanks!
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The good news is, you are beginning a journey into a fabulous way of cooking. The bad news is, those little smokey joes are much more difficult to regulate heat than her larger siblings. The trick is to get your coals started evenly, and getting them raked out evenly. The next step getting the temp down to a level that you can cook the food through without it being raw on the inside and burnt on the outside, and not putting the coals out in the process.
First, start out with something that isn't too thick. Get your coals started, rake them out, and put the lid on with the vents open for five minutes. Put your food on and immediately put the lid back on. When it's starting to smell way too good, take the lid off, flip the food, and give it a few more minutes. The easiest way to check for done is with a meat thermometer. If you don't have one, go buy a regular meat thermometer before you even light the grill.
Biggest tip... keep the lid on! ;D
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Thanks Skipper. Yeah, I figured the little 'smokey joe' wouldn't be ideal, but it was cheap and if it's as great as I expect there will likey be an upgrade in the future.
Good tips, I also picked up a "chimney" style starter which I saw in this thread. I can't find "lump" charcoal around here...just briquettes, which I know some of you may argue are fine, and others not. Can I just use some half-burtn wood/charcoal out of the firepit? What about those "smoking wood chip" bags...just throw 'em onto the coals after soaking, or in a little dish on the grill?
What's the difference in the top vs. side vents?
How do I put the thing out when I'm done cooking? Can I re-use the charcoal after, or how do I tell when the charcoal is toast and needs to be replaced? I do have a meat thermometer that I use for everything. I will be taking it up to the camp this weekend and giving it a full test drive ;D
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The wife and I stared out with a Smokey Joe Gold and some of the best chicken breast I ever ate were cooked in it! ;)
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Yep, I have to agree - best grilling ever! ;D First time I didn't get the charcoal hot enough in the chimney before dumping it in the grill....it looked hot and ashed-over, but the burgers didn't even sizzle when I dumped them on, had to do them on the gas grill :-\
Next night I just used a lot more charcoal (filled the chimey) and left it in the chimney burning for a good 30 minutes before I dumped it on the grill. Did come bone-in chicken breasts, seemed to take forever (probably on there for close to an hour), but I had no thermometer and didn't want to cut it open to check done-ness, so I left it a little longer. It was delicious!! Not dried out at all and nice and smoky tasting. I don't know why I can't get the temp up higher though? I leave the bottom/side vents wide open and the top one closed, I would think that would be max temp? ???
So, what do you guys do when you're done cooking, just let the charcoal burn out?
Can you use it again?
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Open the top vents wide open. If you close them, there is no flow through and you choke (starve for oxygen) the coals out. I rarely close them more than 75%
Coals are single use. I just let them burn out. They burn out MUCH faster with the lid off.
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Open the top vents wide open. If you close them, there is no flow through and you choke (starve for oxygen) the coals out. I rarely close them more than 75%
Coals are single use. I just let them burn out. They burn out MUCH faster with the lid off.
Ohhhhh, maybe that was my problem. I figured the side vents fed in oxygen and top vents were to control temp. Thanks again skipper!
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It is not an exact science, there are too many things that can effect the barbecue to make blanket statements. Here are a few things that may help you though...
Air flows though... Cool air in the bottom vents, hot air out the top vents. Closing either completely will kill the burn.
Wind and air temp can have a huge effect on things. What worked last week, may not work this week. You will have to learn how to "tune" it.
Once the coals are ready to go, put the lid on for ten minutes. If its too cold after ten minutes, open vents, too hot, close them down.
Try to cook out of the wind. Wind complicates things.
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thanks again skipper. Yep, I keep the bbq shielded from the wind. I'm almost certain my problem was having the top vent closed.
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I plan on smoking tomorrow for the superbowl. I'm in NY and obviously it will be cold outside. I've never done a winter smoke before and am looking for suggestions. I've had great success smoking in the warmer months. I like the waterheater insulation idea but am looking for others. I'm planning on doing a pulled pork, a chicken, and a rack or two of ribs. It's a charcoal smoker with an offset firebox. I figure I can get the heat up by just moving the food closer to the firebox which I have done this past fall. I'm hoping someone on here has done a winter smoke before and I'd love to hear how it came out. I'm thinking I'll probably need to pre cook in the oven.
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Just the opposite santo start in the smoker and of you can't get the temp up finish in the oven wrap ribs in foil 325 degrees and cook till done with all even wrap the pork but or leave unwrapped to crisp the chicken may have to sit out a bit because it will finish quick try to get at least 3 hrs in smoker for it to work its magic. I hope you found time to give the nird s nice salty brown suger bath if not look up brines quick and get it swimming. Add some garlic and peppercorns to the brine slso hell even onion it all adds flavor. Good luck
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It worked out pretty good. I had to have 2 fires with the meat in the middle, but I was able to get the temp where I wanted it and keep it there.
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Glad to hear, nothing better than ribs n pulled pork from the smoker. At least you had a back up plan that just came down to timing.
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Pulled the Webber out and dusted her off for a couple steaks. It's been a few months since I've fired her up. WOW, do I need that! 8)
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Nice you guys........... I wander over here from the hard water side and start mousing around.
What do I see??? CHARCOAL GRILLERS UNITE!!! I like charcoal. I grill at least twice a week all year long. Better check it out.
Cripes. 2009 and 26 pages. Well it's 4 hours, 2 martinis and a plate of wings later and I'm at the end. I learned about a better charcoal lighter in the first five posts (thanks RG!). I found a fraternity of real fire chefs. I came across a few good recipes I'll have to try. AND to rgfixit: "I'm sorry Dave. I'm afraid I can't do that." ;D I'll guess we're both fans.
Anyway, my rig is a Char Griller Pro with the side smoke box (kinda like Surf w/out the gas part). I "migrated" from a kettle style to this thing when I saw my buddies'. Nothing wrong with and no knock on kettles. I just find I get alot more control and options with this one. I still got my old Weber standing by in case I need more space or whatever...........
Last year I got a real nice (no, R-E-A-L nice like $900 worth) stainless gas Weber for a service award. It'll probably get blown out this spring. Got no use for it......... ::) My last grillage was day before last, chipotle crusted yardbird with sauteed zucchini and jicama salad. Haven't been much on taken grill porn pics, guess I'll have to start.
Lookin' forward to the open water version of IS. This will be interesting............
/m
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Every one knows, Real men cook on coals... Welcome to Barbecue season 2013...
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Make that 2014 ;D
Did a lemon chicken on the Weber rotisserie today. Dang it's nice to BBQ again.
RG
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Just finished off a medley of sausage on the Weber - wild boar, duck, teriyaki, etc.
It's been a long winter
https://www.youtube.com/watch?v=SKbDJ8E8zyM (https://www.youtube.com/watch?v=SKbDJ8E8zyM)
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I thought I smelled food!! ;D You guys are at it early!! ;) My Weber is all set and ready....I'm thinking a chicken is in order this weekend!! ;D Happy Grillin' Boys!!--KP 8)
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Monday I did some home grown pork ribs on the charcoal grill w/smoker box attachment, oh yes it's nice to suck suds outside while tending the grill !
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I'm ordering my Father's day present tomorrow.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fwww.homedepot.com%2Fcatalog%2FproductImages%2F300%2F79%2F79ba8af0-5a13-4d6c-b80a-1bfd128cb186_300.jpg&hash=6d0d8a670bc13455fa49b9a7b8cb529e)
Weber Performer Platinum. Has a gas assist to start the charcoal......Oh Baby! And....I'm going GREEN!
RG
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I'm ordering my Father's day present tomorrow.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fwww.homedepot.com%2Fcatalog%2FproductImages%2F300%2F79%2F79ba8af0-5a13-4d6c-b80a-1bfd128cb186_300.jpg&hash=6d0d8a670bc13455fa49b9a7b8cb529e)
Weber Performer Platinum. Has a gas assist to start the charcoal......Oh Baby! And....I'm going GREEN!
RG
Nice, my son has that one, he loves it. Enjoy!!!
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(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi439.photobucket.com%2Falbums%2Fqq115%2Frkrouse%2F20130915_143643_zps693a6f7d.jpg&hash=5dd1ec2fec8126b345c6774dc0d74a67) (http://s439.photobucket.com/user/rkrouse/media/20130915_143643_zps693a6f7d.jpg.html) welll I didn't know yall had these bragging places too. LOL
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MMMMMmmmmmmmm! Ribs!
Kamado Grill?
RG
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MMMMMmmmmmmmm! Ribs!
Kamado Grill?
RG
Yep Grill Dome(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi439.photobucket.com%2Falbums%2Fqq115%2Frkrouse%2FIMAG0074.jpg&hash=854fdacc4bb9a0c0058856e86970e9a3) (http://s439.photobucket.com/user/rkrouse/media/IMAG0074.jpg.html) Here is a good one for you smokers out there. SMOKED FATTY
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Everything's better with bacon!
RG
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Everything's better with bacon!
RG
Did you say bacon??(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi439.photobucket.com%2Falbums%2Fqq115%2Frkrouse%2FScreenshot_2014-04-11-17-18-32_zpshbnmhasy.png&hash=6f44e16f09b9d95d2ae556515f56c5ee) (http://s439.photobucket.com/user/rkrouse/media/Screenshot_2014-04-11-17-18-32_zpshbnmhasy.png.html)
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Man they all look SOOOOOOOO good... :thumbup_smilie: :thumbup_smilie: :thumbup_smilie:
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Did you say bacon??(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi439.photobucket.com%2Falbums%2Fqq115%2Frkrouse%2FScreenshot_2014-04-11-17-18-32_zpshbnmhasy.png&hash=6f44e16f09b9d95d2ae556515f56c5ee) (http://s439.photobucket.com/user/rkrouse/media/Screenshot_2014-04-11-17-18-32_zpshbnmhasy.png.html)
Now You've done it FrozenGator....gonna make me fire up the grill tonite!! Some sweet bacon wrapped goods there!! ;)--KP 8)
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I have about a week left with my old faithful Weber kettle. It's been around since before I started this thread back in 2009. Anyway, I intend to give it a fond farewell.
Red potatoes with red onion, butter, salt pepper and parsley
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2F4-12-2014%2FDSC01706_zps3859b8e7.jpg&hash=57147f848ce951c71eb9caf33e678c3c) (http://smg.photobucket.com/user/brfixit/media/4-12-2014/DSC01706_zps3859b8e7.jpg.html)
Fresh asparagus with butter salt and pepper
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2F4-12-2014%2FDSC01707_zpsa0bf6307.jpg&hash=83f0d29cc359fd67beecb7b69c6710f2) (http://smg.photobucket.com/user/brfixit/media/4-12-2014/DSC01707_zpsa0bf6307.jpg.html)
Fresh perch fillets (yesterday's) with red bell pepper, olive oil, salt, pepper, cilantro, feta cheese with a touch of curry...
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2F4-12-2014%2FDSC01708_zpsc305baf3.jpg&hash=86eb11d47c58be2b6a25d143d5e1c702) (http://smg.photobucket.com/user/brfixit/media/4-12-2014/DSC01708_zpsc305baf3.jpg.html)
And.....for the Pièce de résistance....Filet Mignon with Montreal Steak Seasoning wrapped in BACON!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2F4-12-2014%2FDSC01709_zps94e2aa8a.jpg&hash=3a78ba3e104a3103b591b0804af866b3) (http://smg.photobucket.com/user/brfixit/media/4-12-2014/DSC01709_zps94e2aa8a.jpg.html)
A little charcoal grilling and.....Voila!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2F4-12-2014%2FDSC01710_zps8e9bd068.jpg&hash=436542a010ca1938d73ae6cd651bc406) (http://smg.photobucket.com/user/brfixit/media/4-12-2014/DSC01710_zps8e9bd068.jpg.html)
Surf and Turf.....my way ;D
d**n good stuff!
RG
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The new Man Stove!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2F4-18-2014%2FDSC01711_zps5a68c27d.jpg&hash=871238af4127181004a694c52eb10c06) (http://smg.photobucket.com/user/brfixit/media/4-18-2014/DSC01711_zps5a68c27d.jpg.html)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2F4-18-2014%2FDSC01712_zps3055b9f1.jpg&hash=3aefaa1c52eeced03c99f7ff9d3b66ea) (http://smg.photobucket.com/user/brfixit/media/4-18-2014/DSC01712_zps3055b9f1.jpg.html)
Buffalo Boneless chicken thighs....RG styleeee ;D
It already feels like an old friend. Methinks ribs and wings are beckoning :w00t:
RG
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Nice grill my friend! As you know, I recieved my first Weber last year...I'll put a few years on her before I pull the trigger on a cadillac like your new grill!! I see some great eats coming off that there rig of yours Bob!! ;) Enjoy it!!--KP 8)
The green bottle has water in it right??...for flare ups!! ;D
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Sweet grill... Is that propane ignition?
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"It's a "Propane Accessory" ;D
The propane lights the charcoal from underneath. Electronic ignition.........Too cool for words :clapping:
I'm retiring from the lighting business at the end of August. It's my retirement present to me ;D Today I have to find some green high heat paint for the rotisserie riser that I have. Can't have a mis-matched grill setup.
The green bottle is the timer. 3 of those and the chicken is done ;D
RG
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Nice setup, happy grilling ;D
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It's cookin' :clapping:
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2F4-19-2014%2FDSC01713_zps5008beba.jpg&hash=e0d091ccfa2f317893b12d590c2aba15) (http://smg.photobucket.com/user/brfixit/media/4-19-2014/DSC01713_zps5008beba.jpg.html)
Wings
Ribs
Polish Sausage (A special delivery from one of my breakfast buddies)
d**n the cardiologist.........full meat ahead! ;D
RG
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(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fphoto_zpsbba8a898.jpg&hash=c5a164ad5647e2b9dbdf8a18d0e33a10) (http://smg.photobucket.com/user/brfixit/media/photo_zpsbba8a898.jpg.html)
Yeah baby!
I wuv my Weber!
RG
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I learned this winter ya gotta do what ya gotta do and make due! In the rush to get out on the ice this year I forgot the grill it is necessary with taking a 9 yr old out! so we made due cooked up the hot dogs and hambergers and a can of beans quite nicely The down side had to buy the charcoal and aluminum foil and fluid from the bait shop over 25 bucks for a 5 $ meal lol
(https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn2/t1.0-9/1798763_609046195817667_297051114_n.jpg)
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That meal will bring a smile to both your faces for many years to come.......Priceless!
RG
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Boy, was this ever the wrong thread to look at after being on the lake since dawn with nothing in the boat but a pack of stale cheese crackers and the wife is working late. Hello peanut butter :sick:.
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I just wolfed down some honey maple grilled salmon with grill baked potato and fresh asparagus. A couple of fresh French rolls and a couple of Anchor Porters.
Putting the new Weber to task. I'm lovin' it!
It's Johnny Drum and dark chocolate for desert. d**n, life is good ;D
RG
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I hope you have some Zumba worked into your retirement plan as that green monster could be dangerous :laugh:
Nice set up.
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I know it's not charcoal, but my son and I had marinated venison backstrap, sweet potatoes and asparigus over an open fire (maple/oak ) tonight. It was awesome !!
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I know it's not charcoal, but my son and I had marinated venison backstrap, sweet potatoes and asparigus over an open fire (maple/oak ) tonight. It was awesome !!
Well your not too far off from charcoal. LOL Sounds pretty good to me
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As long as it's wood....it's good!
Now you know why I'm up and out running every morning Bart ;D
Beer can chicken and grilled baked taters last night. A nice glass (or 2 ) of Pinot Noir, some tomatoes and cuke salad.
You guys need to get a set of Weber's Potato Nails.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimages.firecraft.com%2FWEBER-POTATO-NAILS-6488-1-LARGE.jpg&hash=fe7cfd89c602c8805fe5af2da1b4fe7e)
Stick the nail through the tater, a little olive oil, sea salt and ground pepper, toss them on the grill to bake. Perfect baked potatoes every time. Man, I'm hooked!
I'm going to start the accessory collection for the new grill.
Pizza stone
Cast searing plate
Wok
Fish basket
Lots of nice stuff for these grills.
RG
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I know y'all will be grillin' something this weekend. Let's see some "MAN FOOD"
RG
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(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi439.photobucket.com%2Falbums%2Fqq115%2Frkrouse%2F20140525_135255_zpshlp56spa.jpg&hash=eb63c0c72ddc47c0c8a91ff585f6ac9f) (http://s439.photobucket.com/user/rkrouse/media/20140525_135255_zpshlp56spa.jpg.html) (https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi439.photobucket.com%2Falbums%2Fqq115%2Frkrouse%2F20140525_153536_zpszul8wzwp.jpg&hash=e42f9cb01dacb56703a45d4000a9cf31) (http://s439.photobucket.com/user/rkrouse/media/20140525_153536_zpszul8wzwp.jpg.html)
had to use both grills for all these bad boys today ;D
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Here is Fathers Day grub ;D(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi439.photobucket.com%2Falbums%2Fqq115%2Frkrouse%2FScreenshot_2014-06-15-23-35-04_zpsgjx8m4gp.png&hash=67c22dd7d0c10d37efdec9e8a9bc6b73) (http://s439.photobucket.com/user/rkrouse/media/Screenshot_2014-06-15-23-35-04_zpsgjx8m4gp.png.html)
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I saw a blurb on TV the other day that said we shouldn't use charcoal because it contributed to greenhouse carbon gas emissions. They said we should use propane instead. Well I say..........
SCREW YOU HIPPIE !
I'm cooking on coals!
Nice looking fare Gator!
Rg
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I was reading through all the posts on this thread, and decided to try some Walleye Fillets on the Grill. Used Foil, High Heat, Olive Oil Coating and some Penzy's Cajun Seasoning. About 2-3 mins on each side, and they were great!!! Thanks Everyone.....
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What a neglected thread ;)
Tonight's fare,
Chicken marinated in my secret sauce
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fimage.jpg2_zpse7ikm2s7.jpg&hash=711edcd696b40a2a89d9ae0d77f8fc66) (http://smg.photobucket.com/user/brfixit/media/image.jpg2_zpse7ikm2s7.jpg.html)
Green Egg Zuchhini in parchment paper with butter, fresh parsley and Thai basil flowers
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fimage.jpg1_zpslpvjzvlc.jpg&hash=bb747e6f870d81790cf55765448e9dcc) (http://smg.photobucket.com/user/brfixit/media/image.jpg1_zpslpvjzvlc.jpg.html)
New Potatoes with parsley , seasoned salt and butter.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fimage.jpg3_zps9ubcbwqh.jpg&hash=42ba81bea9ddf2e78317455ad370bf21) (http://smg.photobucket.com/user/brfixit/media/image.jpg3_zps9ubcbwqh.jpg.html)
All on the Weber getting happy as I post.
There's some fresh home made cole slaw lurking in the fridge too ;D
Rg
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Yeah baby ;D
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fimage.jpg1_zps3cgnqh8l.jpg&hash=722d32daf4eaf32feba9b2dfa4e24ec1) (http://smg.photobucket.com/user/brfixit/media/image.jpg1_zps3cgnqh8l.jpg.html)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fimage.jpg2_zpsioxkdnta.jpg&hash=eef5c98a26b7df5eeea2eb8d3260f3ad) (http://smg.photobucket.com/user/brfixit/media/image.jpg2_zpsioxkdnta.jpg.html)
Mmmmmmmmmm Gooooood!
Don't ask about the hot dog. My Bride doesn't like chicken :-\
I'm absolutely sold on parchment paper on the grill. Goodbye aluminum foil!
Rg
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Awesome Bob.
Makes my Applebees meal tonight down here in Painted Post crap.
Effin jobsites!!!
Glad you're enjoying the summer and eating good.
Nice job.
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Been there, done that Mac. Actually, Applebee's was one of the better choices.
You stuck out of town?
Bob
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YUM.. that looks great.. I hope that hot dog was a Hoffmen Snappy Link... ;D ;D ;D
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Been there, done that Mac. Actually, Applebee's was one of the better choices.
You stuck out of town?
Bob
Yea Corning Diesel Plant
Was supposed to be done yesterday
Still be here tomorrow
Same old same old
Yea, Applebee's is my go to
It's safe
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Further experimenting with parchment paper on the Weber.
Pork chops with stuffing.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fimage_zpsqdqrmtcm.jpeg&hash=e56e0d3b516440e66d76db7887f541a8) (http://smg.photobucket.com/user/brfixit/media/image_zpsqdqrmtcm.jpeg.html)
Zucchini, summer squash and wax beans with fresh parsley and Thai basil.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fimage_zpshxjpvy7k.jpeg&hash=022a21a9c170febfa7beea31ddde3ff3) (http://smg.photobucket.com/user/brfixit/media/image_zpshxjpvy7k.jpeg.html)
Perfect veggies
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fimage_zpsbqrrczuo.jpeg&hash=743f744e16e0d703faebd30b5cde1328) (http://smg.photobucket.com/user/brfixit/media/image_zpsbqrrczuo.jpeg.html)
Perfect chops
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2Fimage_zpsarszsono.jpeg&hash=51c8c867243d9050426c4867b7dd7a29) (http://smg.photobucket.com/user/brfixit/media/image_zpsarszsono.jpeg.html)
If you've never tried parchment paper on the grill, I suggest you do.
Rg
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Man I miss seeing all the great food and new ways of cooking different stuff on the grill on this thread. You guys been cooking away? I know last post was from 2015, but I know a lot of the guys that used to post on this thread are still on the forum.
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Great idea with the parchment paper, going to try that soon!
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Looks tasty
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Man...I've been ignoring this topic.
Last thing I took any pics of was bullhead on the grill.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1468_zpsgdvh49vi.jpg&hash=b31f438078cf79f68ebf5dbeb11659ed) (http://smg.photobucket.com/user/brfixit/media/IMG_1468_zpsgdvh49vi.jpg.html)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1469_zpsqruox3jw.jpg&hash=be910b8f96f03635251fc0d910497e66) (http://smg.photobucket.com/user/brfixit/media/IMG_1469_zpsqruox3jw.jpg.html)
I'll try to be more attentive.
Rg
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Man...I've been ignoring this topic.
Rg
Slacker.... :laugh:
And how come the parchment paper doesn't catch on fire?
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I have no idea, but it's a miracle of science. All o can say is, try it.....you'll like it.
Rg
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Man I miss seeing all the great food and new ways of cooking different stuff on the grill on this thread. You guys been cooking away? I know last post was from 2015, but I know a lot of the guys that used to post on this thread are still on the forum.
Hah! I went back thru this thread last night and debated on resurrecting the zombie.... Good for you!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi1226.photobucket.com%2Falbums%2Fee417%2Fesox_xtm%2Fzombie%2520musky_zps0wumquqi.jpg&hash=6397077860d6fb0d2226341a527c6db0) (http://s1226.photobucket.com/user/esox_xtm/media/zombie%20musky_zps0wumquqi.jpg.html)
I know, this isn't about tiger muskies but you got the banner.
As long as I'm here, how's about a nice bacon wrapped filet hot off the grill with some sauteed fresh morels and onions? I know, this is a couple of weeks old 'cause morels are done but what the hey? :P Yep, that is real Parmesan shaved on top of that side salad. ;D
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi1226.photobucket.com%2Falbums%2Fee417%2Fesox_xtm%2FFood%2520Porn%2FFilet%2520-%2520Morels%2520-%2520Salad%2520051517_zpszsl48wel.jpg&hash=f56a58410eda79bfca5f6f1576d17607) (http://s1226.photobucket.com/user/esox_xtm/media/Food%20Porn/Filet%20-%20Morels%20-%20Salad%20051517_zpszsl48wel.jpg.html)
OK Bob, game on! :w00t:
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Looks yummy. It's been too darned hot to cook anything. We've been on the cold plate menu for the past few days. Lots of salads with fresh spinach from the garden.
I did do some pork country ribs the other night. Had some zucchini and onions with garlic scapes done in parchment as a side. Very good indeed....but....no pics.
I'll have to stay up on this one ;D
Rg
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Good to see this thread up and running again ;D I'll try to contribute!
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OK its not charchole but its the first time i did tater tot hot dish on the grill.............. ;D b Yum....
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi415.photobucket.com%2Falbums%2Fpp237%2Fraquettedacker%2F100_1229_zpsl29chu1j.jpg&hash=5e352ea4fcdfae888200fb8ae65f9f35) (http://s415.photobucket.com/user/raquettedacker/media/100_1229_zpsl29chu1j.jpg.html)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi415.photobucket.com%2Falbums%2Fpp237%2Fraquettedacker%2F100_1229_zpsl29chu1j.jpg&hash=5e352ea4fcdfae888200fb8ae65f9f35) (http://s415.photobucket.com/user/raquettedacker/media/100_1229_zpsl29chu1j.jpg.html)
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No one grilled for father's day? :-\
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I did....gas grilled strip steaks for the whole family......they do not last long enough for a pic! LOL
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OK its not charchole but its the first time i did tater tot hot dish on the grill.............. ;D b Yum....
recipe please?
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recipe please?
A good layer of your favorite ground beef, turkey or venison..
Cover with a layer of your favorite cheese.
A can of mushroom and a can of cream of celery soup over that...
Put a bag of tater tots on that..
Sprinkle with your favorite cheese.. I like jalapeno...
Works great in the oven as well..
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We did grill on Father's Day, but it was a simple meal. Sausage and potatoes. I did use the parchment paper instead of aluminium foil and it worked ok. One end got burned a little so I slid it onto a piece of aluminum foil till it was done.
I just order a new Weber charcoal grill using up some Cabela's points, should be here any day.
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Just charred come Zwiegles and pitched some shoes with my Son. My Bride made her famous potato salad.
I've got some fish to grill tonight. Grandma is headed to my Daughter's for a few days. She doesn't eat fish. Some Long Grain and Wild rice....spinach fresh from the garden........
Is it supper time yet :-\
Rg
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A good layer of your favorite ground beef, turkey or venison..
Cover with a layer of your favorite cheese.
A can of mushroom and a can of cream of celery soup over that...
Put a bag of tater tots on that..
Sprinkle with your favorite cheese.. I like jalapeno...
Works great in the oven as well..
thank you sir.
I'm going to try this in my smoker out at the lake.
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That sounds really good 👍🏻
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Smallmouth Bass My Way!
A couple of good fillets...curry, garlic powder, secret rub and a spritz of vegetable oil cooking spray.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1611_zps9j2oy2fi.jpg&hash=47787a7ad5092be9daa1df9c3513d3e7) (http://smg.photobucket.com/user/brfixit/media/IMG_1611_zps9j2oy2fi.jpg.html)
Fire up the Weber and get it cooking HOT!. 450degrees at least.
Cook fast with a nice char.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1613_zpsjxomsvez.jpg&hash=20e30aa2fdf3afab15bdcdfa24a6432d) (http://smg.photobucket.com/user/brfixit/media/IMG_1613_zpsjxomsvez.jpg.html)
Serve on rice. I had a fresh wilted spinach and leaf lettuce (from the garden) salad with peppers, onions, tomatoes and a nice mustard, apple cider vinaigrette with REAL BACON BITS!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1614_zpsehxwvsz5.jpg&hash=d8e52d2c702dd12b34cc5b30b136cc3a) (http://smg.photobucket.com/user/brfixit/media/IMG_1614_zpsehxwvsz5.jpg.html)
Don't forget the Heineken.
Mmmmmmmmm! GOOD👍
Rg
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That looks really good..... .
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It was.....and now for your dining pleasure.......
Fish Tacos My Way ;D
Bread your fillet strips with your favorite. ( These happen to be Crappies from last weekend) Mine is some amped up House Autry Seafood Breading.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1615_zpsencdf4s4.jpg&hash=1f3bfd98777dc72ce9af6d1742873b62) (http://smg.photobucket.com/user/brfixit/media/IMG_1615_zpsencdf4s4.jpg.html)
Fire up the Weber. Again...450 degrees or so.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1617_zpsmro9z873.jpg&hash=7e438f9891365f5782996c7b3aa113b8) (http://smg.photobucket.com/user/brfixit/media/IMG_1617_zpsmro9z873.jpg.html)
Spray with a generous spritz of vegetable cooking spray and bake till golden brown.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1616_zpsgyctsoc1.jpg&hash=f07b03cac6f333505162464dd3a86c55) (http://smg.photobucket.com/user/brfixit/media/IMG_1616_zpsgyctsoc1.jpg.html)
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1618_zpsevpkidnf.jpg&hash=07b097ba98f700c526a07769f8f2b781) (http://smg.photobucket.com/user/brfixit/media/IMG_1618_zpsevpkidnf.jpg.html)
Fill the shells with the fish and return to the grill to toast a bit.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1619_zps569httih.jpg&hash=f8f28fae981d5397c365fd6fb247edaf) (http://smg.photobucket.com/user/brfixit/media/IMG_1619_zps569httih.jpg.html)
Top with whatever you like. Mine have fresh from the garden spinach, chopped black olives, home made salsa, shredded cheddar, and a good splash of Franks Red Hot.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1620_zps1edyalai.jpg&hash=58acecdfe65e0d683a3b44876767b656) (http://smg.photobucket.com/user/brfixit/media/IMG_1620_zps1edyalai.jpg.html)
I could have eaten 6 or 8 of these.....but I'm trying to lose a few pounds. Doing pretty good too. Down 17lbs since April. 15 more and the Doc won't be yelling at me any more......I hope.
Rg
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Your killing me mister..
I cant eat anything tonight because I'm scheduled to see the Dr for hernia surgery at 9 am tomorrow........... :P
Hope he can hold me off till Monday because I am preregistered for a tournament Sunday...
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Tell me about it that made me hungry im gonna try that.....good luck and speedy recovery on your surgery Dom...
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Your killing me mister..
I cant eat anything tonight because I'm scheduled to see the Dr for hernia surgery at 9 am tomorrow........... :P
Hope he can hold me off till Monday because I am preregistered for a tournament Sunday...
Ouch :pinch: :pinch: :pinch:
Hope all goes well bud.
Rg
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Your killing me mister..
I cant eat anything tonight because I'm scheduled to see the Dr for hernia surgery at 9 am tomorrow........... :P
Hope he can hold me off till Monday because I am preregistered for a tournament Sunday...
Dang it Dom, that's never "good". I popped an epigastric deal trying to tighten things up early this year. I'm hoping that losing a few pounds( ::) ) will bring things back to normal. Regardless, none of "us" are 26 anymore (you know who you are) and 2 weeks of healing now takes 2 -3 months.
And Bob..... I've got 30# of pork shoulder all rubbed up in the fridge waiting for the weekend coals. Pics to come! ;D
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I remember 26.....I think........no........wait a minute...........what was I talking about.........oh well.
30# of pork??? Hmmmm...Swienfest eh?
Rg
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Schweinfest! Ja! 30# conventional "modified" Carolina pulled pork and another 7 - 8# dedicated to the death defying jerk lovers (me and a couple of others).
I'll post the process and recipes if anyone is interested. The pulled deal is very good and not much of a departure of what you might find with an online search. The jerk, on the other hand, is a labor of love and never having been to Jamaica I was only guessing. I do have it on fairly good authority that my offering is very authentic. Of course, both of us embrace the heat.... 8).
Thanks for holding up your end Bob!
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My pleasure!
Definitely keep up with pics and process. Sounds interesting to me. My Bride and I can take the heat too ;D
Rg
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Dom speedy recovery ,
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Well.........how did you make out Dom?
Rg
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Well.........how did you make out Dom?
Rg
Well I got good news and bad news..
The good news I'm not having surgery for a couple weeks..
Which makes me happy that I can fish in a bass tournament tomorrow that I have been registered for..
The bad news it that I'm having twins... ;D
I now have one on each side.......
Thanks for all the well wishes everyone ..
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Twins....break out the cigars ;D
A little nip and stitch....and you'll be fine.just had a nice T-Bone from the Weber. Forgot the pics.
Funny, I can't eat a whole one in one sitting any more. A good thing I guess. I'm down 20 lbs since March. Still have 17 to go to make everyone who looks at me happy. My Doctor mostly.
I think I can....I think I can.....I think I can.......
Rg
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Raq We will have to see how much of a man you are after you or surgery. My youngest so was born with a hernia. They did nothing about it until just before he started school. When we went to check on him the next morning he was no where to be found. He was climbing around in the play room as if nothing had happened
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I'm working on dinner.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1649_zpsak8rylxs.jpg&hash=b275a2c20f737fe054651969f8ece2bd) (http://smg.photobucket.com/user/brfixit/media/IMG_1649_zpsak8rylxs.jpg.html)
Perch patty stuffed mushrooms with zucchini and summer squash with onions on the Weber.
The mushrooms are stuffed with the perch patty mix. The patty is a bonus. ;D
Stay tuned for the grand finale.
Rg
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Cooked up really nice.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1652_zpskmzwapc2.jpg&hash=2a3c57a1e710062b0b0aeba240ad220e) (http://smg.photobucket.com/user/brfixit/media/IMG_1652_zpskmzwapc2.jpg.html)
A little Franks and .....yum!
Rg
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Did some bass fillets on the grill last night. Side of garden fresh zucchini and pearl onions.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1685_zps9ucjbygs.jpg&hash=8983ec8ae5b800a51767d02d2b1650a7) (http://smg.photobucket.com/user/brfixit/media/IMG_1685_zps9ucjbygs.jpg.html)
Parchment paper delights.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1684_zpsu5b2aha8.jpg&hash=42e175ec5a5e3bc2a1a6c41ca9d5356c) (http://smg.photobucket.com/user/brfixit/media/IMG_1684_zpsu5b2aha8.jpg.html)
Y'all need to learn the beauty of parchment papar👍
Rg
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I got a gift of something like the grill mate and it works great 1 for veggies and another for meat and they are now over 3years old , wife uses parchment a lot for baking , never tried it on the grill
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Try it....you'll like it. I've done everything from veggies to meat loaf. Just cook indirectly. Fantastic way to cook fish.
Rg
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That looks grill good..... ;D
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Breaded bullhead ( spring catch) baked on the Weber with zucchini and pearl onions from the garden.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_0479_zps129baeih.jpg&hash=998748a4e8cafbdf068b7d78cb295678) (http://smg.photobucket.com/user/brfixit/media/IMG_0479_zps129baeih.jpg.html)
Rg
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Yum.............
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Talk about YUM!
I may never fry fish again.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1698_zps6vsjjcnw.jpg&hash=c1d297ce88d1832a129e7ebaec55792d) (http://smg.photobucket.com/user/brfixit/media/IMG_1698_zps6vsjjcnw.jpg.html)
Just an experiment....beyond my wildest expectations. I'll tell you how if you like.
Rg
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Just an experiment....beyond my wildest expectations. I'll tell you how if you like.
Rg
sure
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Raq We will have to see how much of a man you are after you or surgery. My youngest so was born with a hernia. They did nothing about it until just before he started school. When we went to check on him the next morning he was no where to be found. He was climbing around in the play room as if nothing had happened
Be careful, I had a hernia taken care of years ago. A few days afterward I felt pretty good. Went out deer hunting, got a nice doe and dragged it back to my camp. BIG mistake, the next morning i felt like someone took a chainsaw to my belly :cookoo:
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Mushrooms look awesome RG
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Grilled bullhead.
Pretty simple really.
Toss wet fish in House Autry Seafood Breading , let sit for a few minutes and toss again.
Place on paper towels to dry a little.
Spray with cooking spray and toss again.
Sprinkle with seasoned salt.
Spray the grill with cooking spray.
Bake on hot grill...400 degrees at least.
Cook 5 minutes or so on each side then another 5-10 minutes.
Done.
I add to the Breading mix to amp it up a bit.
Garlic powder
Onion powder
Pepper, black and cayenne.
On the Weber, I cook these indirect.
I'm sure it would work on a fillet as well. Might adjust the cooking time a bit.
Rg
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Fillet Mignon, roasted corn, Jumbo shrimp marinated in lemon juice and orange juice with garlic, cayenne pepper, olive oil, sea salt and pepper and basted with Frank's Red Hot.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1717_zpswffcttdn.jpg&hash=97320037b233fd77467ec271b3b83674) (http://smg.photobucket.com/user/brfixit/media/IMG_1717_zpswffcttdn.jpg.html)
Dang fine eats!!!
Rg
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Looks great RG
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Sure do RG ;D
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Shrimps on the barbi.... Nice.... :thumbup_smilie:
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I'd eat that!! ;D
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How about a stovetop Zoodle frittata?
2 tbsp extra virgin olive oil
2 cups Zoodles
Chopped jalapeño, onion, green pepper, tomato (about a cup and a half)
1/3 lb sweet Italian sausage
1/2cup Swiss chard
5 whole eggs
1/4 cup 1% milk
1/2 cup cheddar cheese
1/4 cup Parmesan cheese
Salt and pepper to taste
Brown the sausage till almost cooked through.
Add olive oil and Sauté all the veggies at medium high heat till translucent. Make sure the Zoodles are soft.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1743_zpscncgv6ew.jpg&hash=98bb094d155ad7251b5b1f2b0c18e20c) (http://smg.photobucket.com/user/brfixit/media/IMG_1743_zpscncgv6ew.jpg.html)
Beat the eggs, milk, salt and pepper till mixed and pour over the veggies. Top with chard, Parmesan and cheddar.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1744_zps6s6x1d1h.jpg&hash=13efa32e129adc2c756d72eb0e11ddd0) (http://smg.photobucket.com/user/brfixit/media/IMG_1744_zps6s6x1d1h.jpg.html)
Reduce heat to low, cover and cook till firm.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1745_zpsajy3hy9p.jpg&hash=870b5209cc3d8452a2b0435e0a265f67) (http://smg.photobucket.com/user/brfixit/media/IMG_1745_zpsajy3hy9p.jpg.html)
Enjoy!
Rg
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Chicken Parm with Zoodles on the Weber.
Baked the breaded cutlets on the Weber at 450* till done. Oozed the Zoodles in chicken Broth till tender.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1762_zpskwg2cxt8.jpg&hash=1cdcf6eca0774f73f8e20418e192d42a) (http://smg.photobucket.com/user/brfixit/media/IMG_1762_zpskwg2cxt8.jpg.html)
In parchment paper, Zoodles, chicken, home made sauce, parm and Mozzerella cheese. Returned to the grill to bake.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1764_zps2feqsb3q.jpg&hash=a118c2536c14c9aef81319dcfcb2bf41) (http://smg.photobucket.com/user/brfixit/media/IMG_1764_zps2feqsb3q.jpg.html)
Side of grilled garlic toast and chow down.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv15%2Fbrfixit%2FIMG_1765_zpswvr1qoxl.jpg&hash=b2fa52b134245a9bf663f512d28b5ab0) (http://smg.photobucket.com/user/brfixit/media/IMG_1765_zpswvr1qoxl.jpg.html)
Seriously yummy eats.
Rg
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Hey Bob, how was that piece of Angus?
If you want to get your butcher going some day, ask him if it's Red or Black and if he's sure it's not Hereford. ;D
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I fired up the Weber tonight and did some pork chops.
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Did that Saturday Mac.
(https://s10.postimg.org/t84yu1kk5/IMG_1956.jpg) (https://postimg.org/image/t84yu1kk5/)
(https://s10.postimg.org/k0cqdd8d1/IMG_1957.jpg) (https://postimg.org/image/k0cqdd8d1/)
Angus Porterhouse, a burger for Mama, roasted veggies. The steak was delicious Bill👍 I finished the other half yesterday. I used to be able to pound one of those in a sitting. Just can't do it any more.
Did some ice fishing yesterday. First trip this year. Hit the Canal near my home just to shake the dust off. Headed to Keuka this morning.
I'm on vacation this week😅😅😅 can't believe I get 3 weeks paid vacation from a silly part time job at Lowes :rotflol: :rotflol:
Rg
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Looks great guys...... :thumbup_smilie:
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I was hoping to grill some sausage this evening, but the temps are dropping like a rock and the wind is cranking. Opted for a meat loaf, baked taters and broccoli........indoors. Tasty none the less.
I make a mean meat loaf 8)
Rg
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Looks good Bob. If that's potato salad, I'm jealous! ;D
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Meatloaf is a fine dinner and the sandwich tomorrow is even better.
We've got scalloped potatoes and cob smoked ham in the oven. ;D
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Wind is howling outside woke me up.
I did ham and scalloped taters last week. Had a chunk in the freezer from Christmas. Made a white sauce
with onions, and added a fat cupful of fresh grated asiago and Parmesan cheese. Almost an Alfredo.
Not exactly cardiologist approved.....but darned tasty.
Rg
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Meatloaf is a fine dinner and the sandwich tomorrow is even better.
We've got scalloped potatoes and cob smoked ham in the oven. ;D
I've done scalloped potatoes in the slow cooker and added ham slices towards the end, delicious stuff. Have to have smashed potatoes with garlic to accompany the meatloaf
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No charcoal, but I made home made whole wheat garlic basil fettuccine and hot Italian sausage to go with our last jar of sauce. It is to weep.
I just can't put up enough sauce.
Rg
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Not on my Weber, but....
I’m in Syracuse at an Applebee’s
Eating the all you can eat barbecued riblets.
Not bad
And they are grilled
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Not on my Weber, but....
I’m in Syracuse at an Applebee’s
Eating the all you can eat barbecued riblets.
Not bad
And they are grilled
I got my $12.99 worth in Rutland, VT last night. Not bad at all. ;D
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I got my $12.99 worth in Rutland, VT last night. Not bad at all. ;D
Yea, for $13 you are right.
Thinking of taking Donna this weekend to hit it again
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Only good through January, right? ;D
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I was wondering what I was gonna grill today ;D
Mmmmmmmmm! Ribs on the Weber.
(https://s10.postimg.org/6udzfiwc5/1_E116420-314_C-442_C-_B391-88_B70_F17759_A-2320-0000030772_FE8_A7_A.gif) (https://postimg.org/image/6udzfiwc5/)
Rg
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Chilling and grilling in the cold.... :P
(https://s18.postimg.org/n81hr36xx/20180324_180127.jpg) (https://postimg.org/image/n81hr36xx/)
(https://s18.postimg.org/5ur7c8ys5/20180324_180135.jpg) (https://postimg.org/image/5ur7c8ys5/)
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Me too Dom. My wife suggested steak and eggs for dinner. I said, "Okay. How about I grill the steak?"
Mmmmmmm!
It's cold out there, but it was worth it! ;D
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Italian sausage subs for dinner last night. Made some sauce yesterday.
(https://s9.postimg.org/ymgwub7jf/IMG_2070.jpg) (https://postimg.org/image/ymgwub7jf/)
Lowes had charcoal marked down so I picked up a couple bags to tide me over til the big Memorial Day markdown. Had 8 bags as of last Labor Day. I wa down to one open bag :unsure: :unsure: Grilled all winter.
Sat out in the Adirondack chairs and had a couple cold ones while watching the Weber.
Rg
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Easter dinner in the making.
(https://s14.postimg.org/dh0tatr8d/20180401_114620.jpg) (https://postimg.org/image/dh0tatr8d/)
Started at 4:00 AM. Hickory chunks and limbs with a little mesquite thrown in every half hour or so. A whole brisket cut into point and flat, a pork shoulder, and a pan of baked beans. 2 hours until I let it rest.
Happy Easter all! ;D
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8)
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Boy that looks good.....
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Thanks. Not to toot my own horn, but it was fantastic! My daughter said that although Easter dinner has always been great, she thinks this was the best one we've ever had. She suggested perhaps it's the start of a new tradition? ;D
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Easter dinner in the making.
(https://s14.postimg.org/dh0tatr8d/20180401_114620.jpg) (https://postimg.org/image/dh0tatr8d/)
Started at 4:00 AM. Hickory chunks and limbs with a little mesquite thrown in every half hour or so. A whole brisket cut into point and flat, a pork shoulder, and a pan of baked beans. 2 hours until I let it rest.
Happy Easter all! ;D
Looks good! What is your weapon of choice? Is that just a charcoal grill or a smoker?
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That's a smoker. ;D
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thanks. I am looking into broadening my patio culinary horizon with adding a smoker to the arsenal. Any insight for a newbie and a make and model that you like would be appreciated
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This is the one I have.
https://www.chargriller.com/collections/charcoal-grills/products/smokin-outlaw-3724-charcoal-grill (https://www.chargriller.com/collections/charcoal-grills/products/smokin-outlaw-3724-charcoal-grill)
Under 200 at Wally-World. You can use it as a smoker or a charcoal grill. There's even grates for the side fire box so you could grill a steak or 6-8 burgers in there without using the main grill if you wanted.
With this type, you control the heat (200-225 is ideal for smoking) by fire size and damper control. It's not a set it and forget it thing. You have to be there every thirty minutes or so to add a couple more chunks of fuel. Too much fuel at once and your meat is burnt; not enough and the oven is too cold.
There are automatic, thermostat controlled, pellet-fed smokers as well that are set-and-forgets, but they're twice the money and need electricity. I personally think that takes the fun and satisfaction out of it, but to each their own. ;D
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Solid info right there, thanks fishnmachine! I am looking for a sit on the patio all day with scotch and a cigar type of set up, which this appears to be
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(https://s17.postimg.cc/b8fdv1yyj/20180422_193505.jpg) (https://postimg.cc/image/b8fdv1yyj/)
Dinner. ;D
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So, last night's smoked chicken was just a secondary part of the main project of smoking off a Canadian bacon cured for 5 days in a maple syrup and brown sugar brine. They were smoked with sugar maple and wild apple wood chunks.
(https://s9.postimg.cc/7232e6c6j/20180423_195505.jpg) (https://postimg.cc/image/7232e6c6j/)
Sliced.
(https://s9.postimg.cc/5n1hpht3v/20180423_202714.jpg) (https://postimg.cc/image/5n1hpht3v/)
Vacuum sealed in 8 oz. packages along with a 14 oz. zip lock in the meat drawer. Mmmm mmmm good! ;D
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Ribs on the rotisserie and home made German potato salad.
(https://s7.postimg.cc/pukya2yfb/IMG_2161.jpg) (https://postimg.cc/image/pukya2yfb/)
(https://s7.postimg.cc/o46imr6ef/IMG_2159.jpg) (https://postimg.cc/image/o46imr6ef/)
Mmmmmmmm goooood!
Rg
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Sure looks good Bob...
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Sure looks good Bob...
It was Dom. Fortunately there'll be leftovers.
Rg
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Today it was Clams Casino on the Weber.
(https://s7.postimg.cc/ujwa1y4qf/IMG_2165.jpg) (https://postimg.cc/image/ujwa1y4qf/)
(https://s7.postimg.cc/4bl5ckscn/IMG_2166.jpg) (https://postimg.cc/image/4bl5ckscn/)
Long time since I made these. Yer you yummy
Rg
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Wild Spring Turkey packed with veggies, low and slow, charcoal and mesquite, on the Weber.
(https://s9.postimg.cc/4ctspf7vf/IMG_20180429_132811.jpg) (https://postimg.cc/image/4ctspf7vf/)
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Now...that's what we're talking about !
Very nice.
Rg
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would love to try some of each please! grilled up my own surf n turf this evening
(https://s31.postimg.cc/ojwf1v7vb/20180520_192431.jpg) (https://postimg.cc/image/ojwf1v7vb/)
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Guys that stuff looks great
I did up surf and turf but alas no pics
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This thread is brutal... I just finished my coffee and breakfast, and now I'm hungry all over again!
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This thread is brutal... I just finished my coffee and breakfast, and now I'm hungry all over again!
Lol me to
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Angus strip steak.....big thick one.
(https://s7.postimg.cc/iz26o67rb/IMG_2167.jpg) (https://postimg.cc/image/iz26o67rb/)
Had it with asparagus fresh from our garden....mmmmmm.....!
Rg
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for bfast?
my hero!
8)
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Well, it was dinner. But the lestover was good with eggs this morning.👍
Used to be able to down one of those at a sitting. Can't do it any more.
Rg
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Going back to the basics starting this weekend. Bought the original Weber Kettle. Goal is to work my way up to a Weber Smokey Mountain.
Maiden voyage will be Chiavetta's chicken. Will soak in the sauce for 2 days, then slow cooked in the Weber. Looking forward to it
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I Wuv my Weber!
Doing some wings for the neighborhood happy hour tomorrow afternoon. A weekly gathering for relaxation some libations and snacks.
Rg
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By the way, take a good look at the Weber Platinum Performer. It's my grill. You you can smoke, grill etc with the convenience of propane assist for lighting. Charcoal fire in less than 10 minutes.
Rg
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Saw these today for the kettle.
(https://s31.postimg.cc/56vgp9krr/image.jpg) (https://postimg.cc/image/56vgp9krr/)
(https://s31.postimg.cc/jq2lqrtd3/image.jpg) (https://postimg.cc/image/jq2lqrtd3/)
The heat forms a draft up the center and with the lid on forms a vortex. You can cook the wings with indirect heat on the sides. And you can sear ribeyes over the center furnace.
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Saw these today for the kettle.
(https://s31.postimg.cc/56vgp9krr/image.jpg) (https://postimg.cc/image/56vgp9krr/)
(https://s31.postimg.cc/jq2lqrtd3/image.jpg) (https://postimg.cc/image/jq2lqrtd3/)
The heat forms a draft up the center and with the lid on forms a vortex. You can cook the wings with indirect heat on the sides. And you can sear ribeyes over the center furnace.
where'd ya see those? looks like it would work great 8)
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Look up BBQ Vortex or charcoal vortex. They look a little pricey, saw one guy had made one by chopping off a stainless bucket from ikea and saved money. Probably something you can DIY and save, but check if material is safe to do so with. I think galvanized is not, I will try to look it up and post back.
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http://
Only acidic foods should not come in contact with galvanized steel according the the U.S. Food & Drug Administration. The acid in some foods reacts with the zinc coating to form salts that are readily absorbed by the body and in excess could cause a very mild sickness.Sep 8, 2011
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The vortex thing looks interesting. Only problem I see is you can't add charcoal to the fire. I use the Weber charcoal baskets that sit on the sides of the fire grate and unde the hinged portions of the grill.
Any of you ever look at the Arteflame grill top for Weber Kettles? That looks very interesting to me.
Rg
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By the way, take a good look at the Weber Platinum Performer. It's my grill. You you can smoke, grill etc with the convenience of propane assist for lighting. Charcoal fire in less than 10 minutes.
Rg
Thanks for the referral i will look into it. Ideally, i want to keep the current LP grill, use the Classic Weber for charcoal cooking and then the Smokey Mountain as the smoking option. I like the idea of separating church and state I guess...
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The vortex thing looks interesting. Only problem I see is you can't add charcoal to the fire. I use the Weber charcoal baskets that sit on the sides of the fire grate and unde the hinged portions of the grill.
Any of you ever look at the Arteflame grill top for Weber Kettles? That looks very interesting to me.
Rg
The Arteflame looks pretty cool. Especially the version that comes with the grate in the middle. for now, I will stick with the baskets. How many baskets do you use RG? I assume it depends on what you're cooking and whether it's direct or indirect
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I have 2 baskets. For low and slow I fill them both and start each from one end of the basket with several lit coals. They burn on through the remaining basket and provide up to 6 hours of pretty regulated heat around 225-250. For rotisserie, I light them both and position them to either side. Last week I did ribs on the rotisserie cooking them for a full 4 hours only adding a handful of briquettes along the way.
For indirect cooking (most of what I do) I position the baskets to one side and position the cover with the vent on the opposite side.
The Arteflame grill top with the center grate looks very useable. Put the coals in the center and sear over direct heat while slow grilling your side dishes on the outer rim.
I might be talking myself into something here :w00t:
Rg
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Thanks RG. I am looking forward to getting the chicken on after a round of golf Saturday. Plan to add some apple wood chunks to add some flavor to the chicken that will be soaking in Chiavetta's sauce for a few days
I will try to add photos using my daughter's tablet. For some reason my older iPhone can't post, even with add image to post.
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I'm doing a batch of wings this afternoon for our neighborhood Wednesday Happy Hour.
Eyre getting happy in the fridge soaking in cider vinegar, olive oil, my rub mix and lemon juice.
I'm getting hungry already.
Rg
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Wings on the grill.
(https://s7.postimg.cc/5h3loc4h3/IMG_2170.jpg) (https://postimg.cc/image/5h3loc4h3/)
Sorry I didn't get a pic of the finish. Folks were getting pretty hungry. There were no leftovers.
Rg
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I cannot believe that you left the wingtips on.
You're close enough to here to know better Bob.
However, they do look good.
I love doing wings on the grill.
Wings are bad for you, but on the grill they are bit less bad.
8)
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You westerners just haven't figured out that it's a handle. There used to be a BBQ joint in Henrietta that served plates of deep fried tips. Theyd cook them till you could just crunch the whole thing down like a French fry.
They just opened a BBQ joint across the road from my street where the Burger King used to be. Same folks that had the overpriced burger place in that spot. Now they're advertising that you have to call ahead to reserve a table and meal. I give it 6 months and it'll be gone if they operate the same as they did with the burger joint.
Too bad really, prime location.
Rg
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I cannot believe that you left the wingtips on.
You're close enough to here to know better Bob.
8)
Probably served them with range dressing too
(Mac, I grew up in Buffalo, I understand where you are coming from)
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You westerners just haven't figured out that it's a handle.
Rg
Us westerners must not be as "dainty" as you easterners.
8)
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Dainty schmainty...5 lbs of BBQ' d wings disappeared pretty darned quick. And ....only Marie's Chunky Blue Cheese and celery.
Way back when .......late 70's, I operated a hotel/bar/restaurant in Medina. I used the "original " buffalo wing recipe that everyone expected to get. Butter, Franks and vinegar. Wings were tossed with olive oil, salt and cayenne pepper and deep fried. I used only fresh wings. Frozen wings are not suitable for cat food.. The recipe changed as people tired of the same old.
I've been cooking wings ever since. My recipe has changed a lot and I seldom deep fry wings although I really like them that way and sometimes I cook nostalgic.
The Weber is my choice any more. My sauce??? I could tell you, but........I won't. My Rub??? Same story.
BBQ is an art form.
Rg
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cranky old fart
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Passionate...not cranky. I love my cooking.
Rg
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Rock Cornish game hens. Been soaking for a day and a half. Shot them up with butter, Franks and lemon juice.
(https://s7.postimg.cc/w1se252bb/IMG_2175.jpg) (https://postimg.cc/image/w1se252bb/)
Doing a slow cook using the snake method.
(https://s7.postimg.cc/4efoo3u07/IMG_2176.jpg) (https://postimg.cc/image/4efoo3u07/)
On the grill and cooking
(https://s7.postimg.cc/668nj05nb/IMG_2178.jpg) (https://postimg.cc/image/668nj05nb/)
About 4 Heinekens ( 2 1/2 hrs) in at about 275*
(https://s7.postimg.cc/uzi7jngxz/IMG_2179.jpg) (https://postimg.cc/image/uzi7jngxz/)
Just starting to baste with a mix of Franks, butter, lemon juice and apple cider vinegar.
Looking pretty yummy. About an hour to go.
Rg
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Not charcoal, but I have a rack of ribs in the smoker now for 5 hrs.
One more hour.
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Mmmmmmm...ribs!
The finish
(https://s7.postimg.cc/e9p7dj4ev/IMG_2180.jpg) (https://postimg.cc/image/e9p7dj4ev/)
(https://s7.postimg.cc/4ce6kh4iv/IMG_2181.jpg) (https://postimg.cc/image/4ce6kh4iv/)
Served with a heaping helping of asparagus, fresh from my garden.
I'll skip a pic of the aftermath. It was a caveman-like consumption.
Very tasty.
Rg
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Smoked Chicken thighs, drums and breasts that soaked in Chiavetta’s for 2 days. Used applewood chunks for the maiden voyage of the 22” original kettle Weber. Our company arrived 1:45 later than they were suppose to arrive when I started the goals. Had plenty of water in the kettle so even with a 3 hour smoke, chicken was moist.
Sides included tossed salad, german potato salad, grilled asparagus and tri colored noodle salad with chunks of cheddar, salami, grape tomatoes tossed in Italian Dressing. Oh, and Leinenkugal’s Shmmer shandy.
Great way to start the holiday weekend!
Pictures of the smoked chicken added
(https://s15.postimg.cc/ip68qsibb/CF1_C73_CE-_CA12-41_B6-9074-429811731_AC6.jpg) (https://postimg.cc/image/ip68qsibb/)
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Slow cooked some pork country ribs and baked beans on the Weber. Made a side cole slaw. My Bride had seconds,. A super indicator.
Rg
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Yesterday I trimmed and tied a whole pork loin, and started curing it to make another batch of Canadian bacon. I'm curing it in a maple brine.
1 gal. water
1 1/2 cups maple syrup
1 1/2 cups kosher salt
1/3 cup brown sugar
1 tbsp black pepper
I'll turn it in the brine Wednesday evening and cure it until next Saturday. Then I'll smoke it with apple wood at 220° until it has an internal temperature of 140°. Probably will take 4-6 hrs. but it's worth it! Getting ready for BLT season! ;D
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That sounds really good Bill. Love Canadian bacon. How do you store it after it's cured and smoked?
Rg
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I'll cut it into 1/8" slices, vacuum seal it into 8 oz. packages, and keep it in the freezer. ;D
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Man...you have me hooked with this one. I'm gonna experiment with a small loin and a dry cure.
Rg
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A dry rub will be delicious but it won't taste like a bacon. I've done both. The rub tastes like barbecue. The brine tastes like bacon. Because a pork loin is so lean, you kind of need the moisture to get into the meat to keep it from dying out when it goes into the frying pan for breakfast or sandwiches. Good either way. .... ;D
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A dry rub will be delicious but it won't taste like a bacon. I've done both. The rub tastes like barbecue. The brine tastes like bacon. Because a pork loin is so lean, you kind of need the moisture to get into the meat to keep it from dying out when it goes into the frying pan for breakfast or sandwiches. Good either way. .... ;D
Well I'll take your advice. Wet brine it is.
Rg
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You don't use any Prague or Morton Tender Quick?
I haven't seen a recipe without it.
Rg
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I don't. That's all just salt Peter. All it does is keep the meat pink and shrink your dink. An unnecessary chemical. ;D
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Well, actually, sodium nitrite aka saltpeter, has no proven effect on libido. However, when it is converted to sodium nitrate during the curing process, it is said to enhance the flavor of the meat being cured. At the very least it inhibits bacterial growth in proper proportions.
Of course...everything on the internet is true.....right?
And believe me it's not that I don't trust your recipe.
I'm still thinking on this one.
Rg
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Linked to Alzheimer's disease, diabetes, mellitus, stomach cancer, Parkinson's disease, colorectal cancer and colon cancer. For what little flavor difference, I'll pass. Tantamount to using miracle -gro in your vegetable garden.Just my opinion. ;D
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Think I might skip this all together and have some asparagus instead.
I have a Grava Lox recipe I've used with Atlantic Salmon caught from Seneca Lake that only used sugar, salt and pepper. The times I've made it it's been fabulous. But I'm not certain fish are prone to bacterial growth like red meats are.
I suppose not using nitrites/ nitrates would dictate thoroughly cooking the bacon and not trying it as a luncheon meat. Can you imagine what's in the store bought stuff?
Rg
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Jeeesh! I didn't mean to scare you out of it! Although we were taught differently, the National Pork Board says that pork only needs to be cooked to 145° nowadays! Smoked to 140° then wrapped in foil, it rests to that so it is fully cooked and preserved by the kosher salt and smoke. ;D
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I ain't scared👍
Made my list already. Looked this morning for a decent pork loin at the grocery. Didn't see one I liked. I have a butcher I visit every so often. I time to make a trip.
Rg
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👍 👍
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A week in the brine, the loin is in the smoker.
(https://s22.postimg.cc/6puac0jy5/20180610_151525.jpg) (https://postimg.cc/image/6puac0jy5/)
My "work" is cut out for me for the rest of the day! ;D
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Gotta see the final product Bill!
I'm gonna start mine tomorrow or the next day. I'm on vacation next week so I can smoke it at leisure.
Bob
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Oh boy that looks good..
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It's there.
(https://s22.postimg.cc/bvdvc8nql/20180610_181951.jpg) (https://postimg.cc/image/bvdvc8nql/)
(https://s22.postimg.cc/iylqrvo19/20180610_181958.jpg) (https://postimg.cc/image/iylqrvo19/)
;D
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Now let it rest.........
(https://s22.postimg.cc/567bwikhp/20180610_191907.jpg) (https://postimg.cc/image/567bwikhp/)
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that looks like i wouldnt be able to stop eating it...job well done sir!! im hanging with my brother in law trying to rid his garden of some problem chucks and hes been smoking this,
(https://s22.postimg.cc/l6zx970a5/20180610_192310.jpg) (https://postimg.cc/image/l6zx970a5/)
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Yum! ;D
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Rested enough!
(https://s22.postimg.cc/up4q6bxf1/20180610_200539.jpg) (https://postimg.cc/image/up4q6bxf1/)
(https://s22.postimg.cc/68mkbx9jx/20180610_201532.jpg) (https://postimg.cc/image/68mkbx9jx/)
(https://s22.postimg.cc/vrewp0dp9/20180610_201909.jpg) (https://postimg.cc/image/vrewp0dp9/)
(https://s22.postimg.cc/nyo8x52m5/20180610_202110.jpg) (https://postimg.cc/image/nyo8x52m5/)
A great test run, but for a real tomato!! ;D
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I'm inspired ! 👍👍
Couple questions....
What did you use for a container to brine the loin? I was thinking I'd do a half loin and put it and the brine in a vacuum bag. I wa thinking I could seal it up without vacuum and contain all the ingredients.
Did you cook the brine to dissolve the sugar and salt before adding the loin?
Rg
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Never mind :laugh:
It's in the fridge getting 😊
(https://s15.postimg.cc/c96k34nrr/IMG_0646.jpg) (https://postimg.cc/image/c96k34nrr/)
I'll smoke it on the Weber next Monday.
Rg
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I use an 8 qt. stainless steel pot that I mix the brine in. I don't cook the brine. Hot tap water and a whisk seem to dissolve the salt and sugar. Once the brine is mixed I put the meat in the bottom. Then I place a dinner plate on top of the meat with a quart jar of water for weight on the plate to make sure the meat stays submerged, and no air touches the meat. ;D
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well played! i do something similar when it's time to make refrigerator dill pickles
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I use an 8 qt. stainless steel pot that I mix the brine in. I don't cook the brine. Hot tap water and a whisk seem to dissolve the salt and sugar. Once the brine is mixed I put the meat in the bottom. Then I place a dinner plate on top of the meat with a quart jar of water for weight on the plate to make sure the meat stays submerged, and no air touches the meat. ;D
Yup, Luke warm water dissolved the salt and sugar. The bag is full enough to cover the meat completely so I'm happy.
I make a lot of pickles ATC. Most are canned, but some get the refrigerator recipe. Bill can attest to my "pickle prowess". We're down to 3 jars of the "smoking hot" pickles and 1 of the every day spicy variety. There's 10 plants warming up in the bullpen for this year's crop. And .....4 jalapeños. I'll have to buy the Cowhorn and Hungarian hot peppers. I ran out of room with all the potatoes I planted.
Rg
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I know it's not grilling, but anyone have a good dill pickle recipe for canning? I have tried a few store bought spice packs but havent been impressed.
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Yup, Luke warm water dissolved the salt and sugar. The bag is full enough to cover the meat completely so I'm happy.
I make a lot of pickles ATC. Most are canned, but some get the refrigerator recipe. Bill can attest to my "pickle prowess". We're down to 3 jars of the "smoking hot" pickles and 1 of the every day spicy variety. There's 10 plants warming up in the bullpen for this year's crop. And .....4 jalapeños. I'll have to buy the Cowhorn and Hungarian hot peppers. I ran out of room with all the potatoes I planted.
Rg
I have read (and enjoyed) about your Horticulture skills and pickle prowess in the gardens thread. I meant I used a weighted jar to make sure the cucumbers were submerged in brine back in the day, before i smartened up and just went to slicing the cucumbers and going directly to the canning jar.
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Canned dill pickles.
6 cups White Vinegar (5% acidity)
3 cups distilled water. (Tap water creates a metallic taste)
1/3 cup kosher or canning salt
1/2 cup sugar
The following seasonings to taste:
Minced garlic
Mustard seed
Celery seed
Dill seed
Fresh dill sprigs
Chopped onion
I add crushed red pepper, jalapeños, cowhorn or Hungarian hot peppers for heat or spice.
Add vinegar, water, salt and sugar to a non reactive pan and bring to a boil. Keep hot while preparing the jars.
Wash jars lids and rings in hot soapy water and rinse. Sterilize jars in a hot water bath for a full 10 minutes at a full boil. There is no need to sterilize modern lids.
Fill hot jars with onion, garlic, and spices and pack full with pickles. Add a slice of hot pepper if you choose.
Ladle hot brine into jars leaving 1/2" space at top. Poke a chopstick into the jar to release any trapped air bubbles. Refill if necessary.
Cover with new, clean canning lid and tighten ring just finger tight.
Submerge in hot water bath and bring water temps to at least 200 degrees for a full 10 minutes.
Remove and place towel on counter till completely cooled and sealed.
Place any jars that do not seal in the fridge and consume within 2 weeks.
Rg
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What's your personal preference when smoking ribs? Let's assume that room isn't an issue, so you can't say a rack because i can get more in there. For your favorite, final product, do you lay 'em flat or use a rack?
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I like a St. Louis cut. Give them a good rub 2 days prior to smoking. Put them on the smoker rack bone side down.I may turn or rotate the racks but never flip them. ;D
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I smoke baby back cuts on the rotisserie. I'm doing a couple racks next Wednesday for our neighborhood happy hour. There's only 1000 ways to cook ribs. Pick one you like and try it.
Rg
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For ribs i actually like to toss them on the grill first for 2 minutes on each side for a nice grill mark, then they go into the smoker. I also feel like this seals in the juices and they come out much more tender. But as stated, 1000 ways to make ribs.
Not sure if anyone tried it but brined and smoked chicken wings are amazing.
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I may get fried for this but the 3,2,1 method for ribs works perfect. 3 hours on the smoker, 2 hours wrapped in foil with some apple cider, then last hour over higher heat with sauce. falls off the bone.
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For ribs i actually like to toss them on the grill first for 2 minutes on each side for a nice grill mark, then they go into the smoker. I also feel like this seals in the juices and they come out much more tender. But as stated, 1000 ways to make ribs.
Not sure if anyone tried it but brined and smoked chicken wings are amazing.
I've grilled, then sauced (Franks/butter & BBQ) then smoked wings. Flavor is amazing
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Yup same technique I use.
As for fall off the bone ribs - I sometimes prefer them not fall of the bone but more towards very tender.
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Wings .....I like to sort of brine them. I use Franks, Wishbone Italian dressing, lemon juice and cider vinegar and my dry rub. I let them sit in the fridge overnight, tossing them when I remember to.
I bake them on the Weber at around 325 and add some smoke when the spirit moves me to. At the end I bump the temps to 400 or so and baste them with my BBQ sauce concoction for the last 15 minutes and let them crust up nice.
There's never any left.
Just turned the pork loin. Can't wait to smoke that hunk of meat.
Rg
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I've never met a rib I didn't like. Ha ha. 8)
Wings I too sort of brine or marinade similar to Bob's, but no Frank's. I don't like spicy, hot, or Buffalo. ;D
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I smoke baby back cuts on the rotisserie. I'm doing a couple racks next Wednesday for our neighborhood happy hour. There's only 1000 ways to cook ribs. Pick one you like and try it.
Rg
I’ve been there.
Small neighborhood.
But only a couple racks??
Enough for 4 people.
Or enough for a taste of them for 8.
Go get 5-6 more racks Bob.
😎
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As for fall off the bone ribs - I sometimes prefer them not fall of the bone but more towards very tender.
Ahhhh......
Isn’t that the same thing?
Tender and falling off the bone?
So how do you get them “more towards tender”, but TOUGH enough to stay on the bone?
😈
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I've never met a rib I didn't like. Ha ha. 8)
Wings I too sort of brine or marinade similar to Bob's, but no Frank's. I don't like spicy, hot, or Buffalo. ;D
Franks is far from spicy or hot.
But I understand.
Sometimes I enjoy wings non-Buffalo style.
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I’ve been there.
Small neighborhood.
But only a couple racks??
Enough for 4 people.
Or enough for a taste of them for 8.
Go get 5-6 more racks Bob.
There's usually only 5 of us. The two girls eat like birds. Besides, it's only appetizers.....not dinner really.
Rg
😎
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You and Trap should both get together and collectively try to figure out the quote feature.
😎
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You and Trap should both get together and collectively try to figure out the quote feature.
😎
the quote feature sucks on mobile devices.
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Bah....humbug!
Rg
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Ahhhh......
Isn’t that the same thing?
Tender and falling off the bone?
So how do you get them “more towards tender”, but TOUGH enough to stay on the bone?
😈
Its all about timing and temperature. Keep them in too long and they really do fall off the bone. keep them in just long enough and they only come off the bone where you bite them. My buddy owns Durk's on famous Thayer Street in Providence RI and was nice enough to share his brine and rub recipe as well as a few other tricks for ribs, pulled pork, brisket and more. I shared one of my sausage recipes and its a hit.
https://durksbbq.com/
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My buddy owns Durk's on famous Thayer Street in Providence RI
Never heard of Durk's.
And never heard of this famous "Thayer Street in Providence RI".
Sorry.
I' ve been to Providence many X and don't remember this street.
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Maybe you may recognize this
(https://s33.postimg.cc/5bpjn8t6z/02_B980_F3-_F142-450_C-9_BA4-093_F755_C3_BE0.jpg) (https://postimg.cc/image/5bpjn8t6z/)
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Never heard of Durk's.
And never heard of this famous "Thayer Street in Providence RI".
Sorry.
I' ve been to Providence many X and don't remember this street.
Then you sir where in the wrong neighborhoods. LOL
2 famous streets -Thayer St and Atwells Ave (Federal Hill).
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I was very wrong. Sorry.
I was in Newport, RI three x.
Again, apologize.
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I was very wrong. Sorry.
I was in Newport, RI three x.
Again, apologize.
No need to apologize. Newport is very nice as well. Great fishing as well for all species.
If you are ever in Providence I highly recommend bringing some $$ and trying out some of the restaurants. Some of the top ranked restaurants in the country. (Thank you Johnson and Whales University) I can attest that it is truly a farm to table/fresh catch to table type of dining experience. I personally supply wild mushrooms to a few restaurants in the area.
https://www.bostonglobe.com/magazine/2017/03/29/where-eat-and-what-order-providence/CALDGcq36prdXP1EA7o9eN/story.html
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Well...the pork loin has been in the brine since last Monday. Just a couple more days and I'll put the smoke to it. Sunday I'll take it out of the brine and give it a cold water soak for an hour. Then it goes into the fridge overnight to dry.
Monday I'll tie it up and get smokin'
Rg
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(https://s22.postimg.cc/tnugyg5r1/20180616_204529.jpg) (https://postimg.cc/image/tnugyg5r1/)
Dinner. ;D
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Looks yummy Bill.
We had roasted Brussels sprouts, fresh spinach, nailed potatoes and country pork ribs for dinner. Wings sound good for tomorrow.
Rg
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My wings on the Weber.
(https://s8.postimg.cc/uyj5oivup/IMG_2199.jpg) (https://postimg.cc/image/uyj5oivup/)
Rg
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Canadian bacon is 2 hours into a smoke at about 225. 125 degrees when I checked it a few minutes ago. Looks spectacular!
Update.......done👍
It's resting comfortably until I can't stand it any more.
Rg
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:thumbup_smilie: :thumbup_smilie:
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Thanks for he help Bill. Wish we could have a BLT and pickle feast together.
Rg
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Yum! If Pickle Fest happens again this fall, maybe we could make that work! ;)
Enjoy! ;D
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(https://s8.postimg.cc/9qotgky7l/GAOCB.jpg) (https://postimg.cc/image/9qotgky7l/)
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Peasant!
I make real pickles.
:flex:
Rg
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Well Bill, my hats off to you. Thanks a bunch for your recipe. The Canadian bacon is simply delicious. We had BLTs for supper. I took one over to my friend next door. It disappeared in a heartbeat.
Time to look for more pork loin!
Rg
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Time to look for more pork loin!
Rg
Aldi's
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That place scares me. We used to do lighting maintenance for them. You don't want to know what goes on under the meat shelving. I had a couple techs refuse to service them for the stench when they pulled the shelving to get to the lighting. I inspected and pulled them out.
Price Chopper and Sav-a-lot were other real dumps. Seriously disgusting stores.
I'll go see my Butcher. Him...I know.
Rg
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We've had very good luck there.
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;D ;D ;D
I knew you'd like it, Bob ;). We used it last night for turkey and bacon subs. My wife fried it so it was just crispy. Oh my! It doesn't hurt a cheeseburger, either.
Much less fat than belly bacon, but just as tasty (if not better). It's good stuff to have on hand. 8)
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Just put on some meat for our Wednesday neighborhood happy hour.
(https://s8.postimg.cc/c5s6hdt29/IMG_2205.jpg) (https://postimg.cc/image/c5s6hdt29/)
Ought to go good with salt taters and my home brewed cole slaw.
Rg
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We've had very good luck there.
Same here, very happy with both Aldi's and Sav a lot here in No, Ton
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Got a half loin from. my butcher yesterday. It goes into the brine today.
Bill, using the vacuum bag was just perfect. I cut the bag about 4" longer than the loin and sealed one end. Put the loin in and filled it leaving a small air gap at the top and sealed it up. I placed it in a pan and pushed the end of e bag to one side moving the air up into the extra space. It leaves the meat completely submerged with no air around it at all. I only need one refrigerator and didn't want it smelling like brine for a couple weeks. The sealed bag was the nutz!
We washed out the bag and can repurpose it .
My next project is to construct a raised rack in my Weber. I have the extension ring for the rotisserie that would raise the flat rack up almost 13" off the fire if I add some support. I'm gonna drill some holes and add 4 stainless steel bolts that will protrude into the cooking space and hold the flat rack.
I wasn't completely happy with smoking the ribs on the rotisserie, at least in that quantity. I was able to do an extended burn holding between 225 and 250 so I have a good method for setting up the fire that works well. Just have to raise that rack.
Had I done them flat on the rack as it is, they'd have been too close to the fire in one spot or another. As it was the parts of the ribs that touched each other weren't charred the way I like to see them. Gotta do them flat.
Anyway, it gives me something to do after I assault the carp this morning.👍
Rg
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Modified the Weber yesterday.
(https://s8.postimg.cc/ipgrmgo5d/IMG_2228.jpg) (https://postimg.cc/image/ipgrmgo5d/)
Added some stainless steel bolts around the top of the rotisserie ring to support the rack. Now it's a full 14" above the coals when Iuse it for smoking. It dawned on me that I can also add a rack if I want to. I'll be testing it out this Saturday when I smoke the pork loin that's brining in the fridge. More Canadian bacon👍👍
Rg
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Modified the Weber yesterday.
(https://s8.postimg.cc/ipgrmgo5d/IMG_2228.jpg) (https://postimg.cc/image/ipgrmgo5d/)
Added some stainless steel bolts around the top of the rotisserie ring to support the rack. Now it's a full 14" above the coals when Iuse it for smoking. It dawned on me that I can also add a rack if I want to. I'll be testing it out this Saturday when I smoke the pork loin that's brining in the fridge. More Canadian bacon👍👍
Rg
Nice mod. Starting to resemble the WSM.
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Kind of :laugh:
I keep looking for WSM at garage sales. Wouldn't mind having one.
Rg
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Ok, you guys got me going on the smoking. So i got my brinkman electric smoker out over the weekend cleaned it out ,bought new lava rocks , a bag of pecan wood chips and it ready to roll...
I have only used it for making venison jerky.. I want to do a small whole chicken. Any sugestions?
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Yup! Do 2 ;D
You can brine if you like. I prefer marinating and injecting. Cider vinegar, Franks Red Hot and lemon juice is a nice mix to start with. Coat with olive oil and season as you like, smoke slow...250 for the first 45 minutes or so, then bump up the heat to 325-350 till it reaches 180 degrees.
Let it rest for a good 20 minutes before slicing.
That's the best I've got.
Rg
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Snagged a cool tool the other day. Weber Igrill Mini.
(https://s8.postimg.cc/wml7a1zpd/30_DD28_E6-3871-4950-8_D47-2_CAC77026796-2932-00000328_F02_CDDF8.png) (https://postimg.cc/image/wml7a1zpd/)
Pretty cool unit. Bluetooth/app based. Now I can watch the cook on my phone and iPad and get alerts when it's done or near done.
Gonna test it out this weekend with the pork loin that's marinating in the fridge.
Rg
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That's pretty neat. Let us know how it works. I might have to have one myself! ;D
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I will BIll. So far it looks as though it's perfect. Real time monitoring.
Best part is I got it at serious discount. It was returned to the store witout a package. How's $5 hit you?
$49.95 retail.
Rg
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Sweet. Did you just see that bird fly by in the most friendliest manner? Lol! ;D
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Bluebird of happiness?
Rg
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Bride said it was too hot to grill. I said never too hot or too cold to grill. Made kabobs and the princess’s favorite noodle salad.
(https://s15.postimg.cc/tapz9o9cn/C08_A2_D6_F-7_CA7-4121-_BB03-_E73696_F586_DC.jpg) (https://postimg.cc/image/tapz9o9cn/)
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Looks great Dan.. I agree about to hot or cold.. I was burning up some LP on the deck tonight....
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Looks very yummy. Just took the perch fillets out of the brine and laid them out on a tray. They'll stay in the fridge till I smoke them tomorrow.
I have high hopes.
Rg
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Looks very yummy. Just took the perch fillets out of the brine and laid them out on a tray. They'll stay in the fridge till I smoke them tomorrow.
I have high hopes.
Rg
Looking forward to seeing the results
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Looks great Dan.. I agree about to hot or cold.. I was burning up some LP on the deck tonight....
Thanks! Tasted even better!
I have grilled BBQ chicken in the pouring rain and we do Surf and Turf in February. Grilling season is 365 days a year for me!
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Many is the time I've shoveled a path to my Weber. The propane assist makes cooking on charcoal really easy in the wind, cold and rain. I'll be starting the smoking in a couple hours. The loin is almost ready and the fish is all set to go.
I might just toss on some wings when the fish is done.
Rg
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Smoked perch.
(https://s8.postimg.cc/kmpj29rr5/IMG_2236.jpg) (https://postimg.cc/image/kmpj29rr5/)
Not too bad for a first try. Good flavor for sure. Thicker pieces were better than the thin. Thin ones should have come off earlier. I think crappies would do just fine. Just have to chunk hem up so you could remove the thinner parts as they finish before the others.
Pork loin is on with the wings.
Rg
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Looks good! Sausage with marinara, peppers and onions on today’s menu. Sautéing the peppers and onions inside, will let them cook on the Weber in the marinara while i cook up the sausage
Decided to leave the peppers and onions in the house, in the marinara. Will let the sauce soak up the juices inside for a while
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Smoked perch.
Rg
did ya get off?
:whistling:
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I'd expect no less :-\
Had my neighbor taste e fish. Got a big thumbs up. I'll be making it into a spread for our Wednesday night happy hour.
The finish,
(https://s8.postimg.cc/i4d0ssaf5/IMG_2238.jpg) (https://postimg.cc/image/i4d0ssaf5/)
The wings were good, very juicy, but, my Bride and I agreed that my BBQ'd wings are better. I guess we're just spoiled.
The loin looks really delicious. Looking forward to a taste test and many CBLT sandwiches with home grown tomatoes.
Rg
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Sure looks good Bob....... :thumbup_smilie: :thumbup_smilie:
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I'm ready to spring for an electric smoker Dom. Think I'm pretty well hooked.
Rg
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I'd expect no less :-\
Had my neighbor taste e fish. Got a big thumbs up. I'll be making it into a spread for our Wednesday night happy hour.
The finish,
(https://s8.postimg.cc/i4d0ssaf5/IMG_2238.jpg) (https://postimg.cc/image/i4d0ssaf5/)
The wings were good, very juicy, but, my Bride and I agreed that my BBQ'd wings are better. I guess we're just spoiled.
The loin looks really delicious. Looking forward to a taste test and many CBLT sandwiches with home grown tomatoes.
Rg
Good stuff right there!
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Sausage, before and after
(https://s33.postimg.cc/4vh0gypyz/624_CFA84-_D601-4238-8577-_B3_FA10297_A4_A.jpg) (https://postimg.cc/image/4vh0gypyz/)
(https://s33.postimg.cc/co7o8yyiz/7_D25_B1_EE-6211-4_F14-8_D1_E-_A88674_D3_F2_B6.jpg) (https://postimg.cc/image/co7o8yyiz/)
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Mmmmmmmm! Home made sauce I hope.
I make a mean home made garlic basil fettuccine 👍 Sure would go good with that sausage and sauce.
Pretty sure I'm about a day away from a new Masterbuilt Digital Electric smoker. My Bride said " Get it if you want it!"
Love that woman.
Rg
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RG, I have been going back and forth on getting a Weber Smokey Mountain or an electric smoker. I love tending to the heat source of a traditional smoker, but the convenience of the electric smoker is hard to pass up.
If you have the green light you shoud pull the trigger
And yes, homemade sauce...
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Mmmmmmmm! Home made sauce I hope.
I make a mean home made garlic basil fettuccine 👍 Sure would go good with that sausage and sauce.
Pretty sure I'm about a day away from a new Masterbuilt Digital Electric smoker. My Bride said " Get it if you want it!"
Love that woman.
Rg
This is the one I have Bob
Works well
Especially for the price
Get the one without the glass window
The window only gets black and doesn’t allow you to see anything anyway
Not worth the extra bucks IMHO
Have fun
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I figured the stainless steel and glass were pretty much worthless.
Thanks Mac. I'll blame it on you ;D
Rg
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My pleasure
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Nice looking bacon, Bob! ;D
It sounds like you're hooked on smoking. Take your wife's advise and get a smoker. An electric certainly has its conveniences. Mine isn't, but I like, and take some pride in the fact that I can cut my own wood for it. Hickory, maple, cherry, and apple are all readily available to me, and I like the fact that I can take a downed limb and turn it into something delicious without having to depend on buying pellets.
Whichever style you decide on, I know you'll enjoy it. ;)
;D
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ATC, that looks awesome! :thumbup_smilie:
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The verdict is in.....
(https://s8.postimg.cc/5oqethji9/IMG_2239.jpg) (https://postimg.cc/image/5oqethji9/)
(https://s8.postimg.cc/qye14c7ip/IMG_2240.jpg) (https://postimg.cc/image/qye14c7ip/)
Delicious!
Rg
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:thumbup_smilie: :thumbup_smilie: :thumbup_smilie:
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Sure wish you were my neighbor... ;D
Not that i have any.... Dont...8)
Nice Bob... :thumbup_smilie:
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Well, I wouldn't mind being neighbors with you Dom. Anyway, I did share some with my neighbor George. He's a cabinet maker and my age. We see eye to eye you could say. Quite a character.
Rg
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Forgive me thread, for I have sinned.
Girls marinaded some chicken for 45 minutes so I struck up the LP grill to cook the cutlets quickly in lieu of spending the time to get coals going
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All is well that ends well. If the girls re happy, you win!
Rg
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They don’t have the same appreciation for charcoal. And I was havin a leftover sausage pepper and onion parm samich so all were happy
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Bob
Did you get the smoker yet
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Nah, I keep talking myself out of it. I'll wait for a sale or a return.
Rg
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Nah, I keep talking myself out of it. I'll wait for a sale or a return.
Rg
yup.
Got mine last year at Walmart at a Father's Day sale.
Was only $159.00
Here it is on amazon for $179.00
https://www.amazon.com/Masterbuilt-20071117-Digital-Electric-Smoker/dp/B01JGF97D0/ref=sr_1_2?s=lawn-garden&ie=UTF8&qid=1530625269&sr=1-2&keywords=smoker
(https://www.amazon.com/Masterbuilt-20071117-Digital-Electric-Smoker/dp/B01JGF97D0/ref=sr_1_2?s=lawn-garden&ie=UTF8&qid=1530625269&sr=1-2&keywords=smoker)
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It's $179 at the store. I have a feeling I can get it way cheaper if I wait a bit. Hopefully they'll change models and I'll buy the display.
Made some smoked perch spread for happy hour tomorrow night. Kind of winged it.
This is approximate....
2 c. Smoked perch, ground in the food processor
1/2 block cream cheese...the real stuff ...not that low cal crap
1 c. Sour cream
Fine Chopped green onion and celery
Worchestershire sauce, Franks Red hot
A happy handful of fine diced Jalapeños
Black pepper.
Took some over to my neighbor to taste test. Disappeared like a fart in the wind.
Tastes pretty darned good. Gonna put the smoke to a bigger batch of crappies on Saturday.
Rg
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I love smoked fish spread. I have snuck it on a few people who refuse to eat fish.
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These customers are easy to please. Sort of country folk. I'm sure it will go over well.
Actually, I'm having a hard time not chowing it down myself.
Rg
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It's $179 at the store. I have a feeling I can get it way cheaper if I wait a bit. Hopefully they'll change models and I'll buy the display.
Made some smoked perch spread for happy hour tomorrow night. Kind of winged it.
This is approximate....
2 c. Smoked perch, ground in the food processor
1/2 block cream cheese...the real stuff ...not that low cal crap
1 c. Sour cream
Fine Chopped green onion and celery
Worchestershire sauce, Franks Red hot
A happy handful of fine diced Jalapeños
Black pepper.
Took some over to my neighbor to taste test. Disappeared like a fart in the wind.
Tastes pretty darned good. Gonna put the smoke to a bigger batch of crappies on Saturday.
Rg
Spread sounds good! Thoughts about topping it with jalapeño jam?
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That's a great idea! Actually, I make a pretty darned good pepper jam. But, alas.....I'm fresh out.
I doubt it's anything I can buy at the store, but, there's a great little farm market that has all kinds of goodies like that and it's almost on my way home from work. Maybe I'll pick up some strawberries, make some biscuits and serve up some shortcake tonight as well.
And...before you say anything Mac, I know...it's not really work ;D
Rg
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That's a great idea! Actually, I make a pretty darned good pepper jam. But, alas.....I'm fresh out.
I think it would pair nicely.
That’s all I have left, jalapeño jam. The pickles didn’t make it to hardwater season, and the peppers and hot sauces didn’t wake it to open water season.
I need a bigger plot to garden in...
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I've managed to hoard 3 jars of pickles and 1 jar of salsa. I've got plenty of pickles planted this year👍
I only plant eating tomatoes. I buy my sauce makings. I do make salsa from our tomatoes. There's several varieties planted. Black Krim, Jubilee, Beefsteak, Better Boy and Yellow Plum.
My jalapeños are going crazy right now. Growing fast finally.
Tam and Hot jalapeños.
Rg
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I don’t can salsa, make it and eat it generally.
Pickles and peppers get canned, along with the jalapeño jam. I make a few varieties of hot sauce, Portugal Piri Piri for chicken and habanero hot sauce I like to use on sausages and white hots are my 2 favorites.
My pickles are growing up at all, may end up at the farmers market in August buying a bushel, along with whatever peppers look good for canning
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Man I'd love to have a gathering of all the growers, grillers and chefs on these threads for a big old feast. I can just imagine the fun we'd all have.
It's something special to share home cooking with friends.
Rg
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Man I'd love to have a gathering of all the growers, grillers and chefs on these threads for a big old feast. I can just imagine the fun we'd all have.
It's something special to share home cooking with friends.
Rg
Build it
They will come
8)
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When my wife got home from work last night, I helped her bring a few bags of groceries into the house. She told me she got me something, a 9 lb. whole picnic shoulder! So, after dinner I trimmed the skin off and gave it a good massage with a heavy dose of my homemade rub, vacuum sealed it, and put it in the fridge to rest.
Smokin' Sunday!!! ;D
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Spatchcock chicken, nailed potatoes and garden fresh spinach.
(https://s8.postimg.cc/p1mv3gvxt/IMG_2243.jpg) (https://postimg.cc/image/p1mv3gvxt/)
(https://s8.postimg.cc/f4buaf3rl/IMG_2244.jpg) (https://postimg.cc/image/f4buaf3rl/)
Very juicy chicken. I love our spinach.
Rg
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Looks delicious! We had grilled sausage with peppers and onions, and potato salad.
Tomorrow night, pulled pork! ;D
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Nice NY strip for tomorrow.
Rg
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Nice job Bob...
I didnt grill anything but came home from fishing to sausage and pepper sammys..... 8) 8)
I love my bride..... ;D
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I tried jigging lake trout out of the kayak this morning for the first time. The lake was like a mirror. Nothing to the boat. I did hook one in 120 ft of water but it cane off about half way up. Felt like a good one. The wind kicked up about 8:30 and I couldn't keep a jig under me anymore so i called it quits.
Came home and got into some yard work and fired up the smoker at noon.
(https://s8.postimg.cc/mkuei8ge9/20180708_171727.jpg) (https://postimg.cc/image/mkuei8ge9/)
Hickory smoked pork shoulder, polish sausage, and baked beans. Life is good! ;D
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My wife cooked a spatchcock chicken, with nailed potatoes on the weber last weekend. Small world. She came up with a white dipping sauce that may lead to addiction. And as usual, a soaked piece of apple wood was added for that sweet smoke.
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I tried jigging lake trout out of the kayak this morning for the first time. The lake was like a mirror. Nothing to the boat. I did hook one in 120 ft of water but it cane off about half way up. Felt like a good one. The wind kicked up about 8:30 and I couldn't keep a jig under me anymore so i called it quits.
Came home and got into some yard work and fired up the smoker at noon.
(https://s8.postimg.cc/mkuei8ge9/20180708_171727.jpg) (https://postimg.cc/image/mkuei8ge9/)
Hickory smoked pork shoulder, polish sausage, and baked beans. Life is good! ;D
Is that polish "sausage" or polish Kielbasa? I am a Pole and there is a big difference. :D
This is Polish Kielbasa I made and smoked using our passed down family recipe.
(https://s15.postimg.cc/ewzjvwb6v/20170413_142734.jpg) (https://postimg.cc/image/ewzjvwb6v/)
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Anyone on here have a rub they are willing to share for a brisket? Looking for something new.
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Sure, here's my recipe.
Mix in a gallon zip lock bag.
1/2 cup Brown sugar
1/4 cup kosher salt
And then I add one spice jar (the ones you get at the dollar store for a buck a piece, 5" tall x 2" diameter) each of the following:
Chili powder
Paprika
Garlic powder
Onion powder
Ground black pepper
It makes quite a bit, so just use what you need, close the bag and keep the rest for later. Also good on pork and chicken. Enjoy. ;D
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My wife cooked a spatchcock chicken, with nailed potatoes on the weber last weekend. Small world. She came up with a white dipping sauce that may lead to addiction. And as usual, a soaked piece of apple wood was added for that sweet smoke.
👍👍👍🔥🔥🔥
I don't love to hear about that dipping sauce!
As a side note, my nailed potatoes are tossed with olive oil, seasoned salt and garlic powder. In the past I've injected them with a seasoned butter which is another favorite.
Great looking sausages all.
Over the top as usual Bill!
Rg
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Always wanted to try nailed potatoes, how long do they take to cook on the grill.
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Is that polish "sausage" or polish Kielbasa? I am a Pole and there is a big difference. :D
This is Polish Kielbasa I made and smoked using our passed down family recipe.
(https://s15.postimg.cc/ewzjvwb6v/20170413_142734.jpg) (https://postimg.cc/image/ewzjvwb6v/)
I'm a Bohunk and you're right, there is a big difference. It's Polish Kielbasa.
Yours looks awesome! ;D
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The wife says the white dipping sauce is her variation of "Bob Gibson's white sauce". A little off my diet plan, but a little does go a long way. Would work great for some dry rub wings too.
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At 350 a good sized russet will take about 35 minutes to cook through. But, they're even better if you let them go another 15-25 minutes. I cook indirect on charcoal .......obviously ;D
Rg
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Gonna take a slight departure from the grill tomorrow evening for "happy hour". Got a pile of perch and crappie out to thaw. We're doing a fish fry.
Rg
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I'm a Bohunk and you're right, there is a big difference. It's Polish Kielbasa.
Yours looks awesome! ;D
Thanks! I have been making it for 25 years now.
I have also expanded my horizon with different flavors and protiens for both smoked kielbasa and sausage. Pork, Chicken, Venison, Beef, Veal, and even rabbit.
Sun dried tomato and basil ( variations with mozzarella or cheddar and jalapeno )
Spinach and feta
Buffalo spice
Sweet Asain
Broccoli rabb
Sweet Italian
Hot Italian
Bratwurst
Pizza Bratwurst
Maple
Here are a few different pictures.
(https://s15.postimg.cc/lvf5i5y6v/20131105kielbasa.jpg) (https://postimg.cc/image/lvf5i5y6v/)
(https://s15.postimg.cc/4uw99jilj/20160114_184017.jpg) (https://postimg.cc/image/4uw99jilj/)
(https://s15.postimg.cc/ocqwpjczb/20160325_193756.jpg) (https://postimg.cc/image/ocqwpjczb/)
(https://s15.postimg.cc/rxms8ajyf/Resized_20170930_165550_1.jpg) (https://postimg.cc/image/rxms8ajyf/)
(https://s15.postimg.cc/n1nquqm5z/Resized_20160326_144640.jpg) (https://postimg.cc/image/n1nquqm5z/)
(https://s15.postimg.cc/dh447wmk7/Resized_20160326_144644.jpg) (https://postimg.cc/image/dh447wmk7/)
(https://s15.postimg.cc/i308gbkyv/Resized_20160326_144658.jpg) (https://postimg.cc/image/i308gbkyv/)
For 200lb plus batches I use my 5HP #52
(https://s15.postimg.cc/px0u15v6f/Resized_20170307_172428.jpg) (https://postimg.cc/image/px0u15v6f/)
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Wow! That's good looking stuff!
We've got a pig that has a date coming up with the butcher in the next couple of weeks or so. They do a really good job with everything, but we've decided that this time around instead of them making the sausage, we are going to have them just grind the sausage meat and we'll blend our own as we want, the way we want. We usually "doctor" what they make anyway, but if it's already breakfast or Italian sausage there's only so much you can do with it. So we're going to give it a try this way. If the grinding is all done, that's 2/3 the battle. :laugh:
A few posts back, you mentioned that you run five freezers (I think). Made me laugh because I run four. When my electric bill comes they tell me that I'm "using 20% more electricity than my nearest neighbors." Big deal! They're spending 80% more at the supermarket and they don't know what they're eating! ;D
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Wow! That's good looking stuff!
We've got a pig that has a date coming up with the butcher in the next couple of weeks or so. They do a really good job with everything, but we've decided that this time around instead of them making the sausage, we are going to have them just grind the sausage meat and we'll blend our own as we want, the way we want. We usually "doctor" what they make anyway, but if it's already breakfast or Italian sausage there's only so much you can do with it. So we're going to give it a try this way. If the grinding is all done, that's 2/3 the battle. :laugh:
A few posts back, you mentioned that you run five freezers (I think). Made me laugh because I run four. When my electric bill comes they tell me that I'm "using 20% more electricity than my nearest neighbors." Big deal! They're spending 80% more at the supermarket and they don't know what they're eating! ;D
That's some funny fishnmachine! I get the same notice from the electric company and feel exactly the same way you do!!!!! ;D ;D ;D I go to the market a handful of times a year for actual shopping the rest is out of my freezers, jars, garden or the woods/water. The only thing we consistently go to the market for is milk and essentials for my son.
I agree with you there is only so much you can do with it once its pre-seasoned. I take it you have some way to stuff it on your own. I stuff with both my # 32 grinder and with an actual 11lb sausage stuffer depending on the size of the job.
People wonder how I can afford certain things and maybe I should start telling them the key is spending 20% more on electricity than the average person! Hahaha!
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Wow some great looking sausages and kielbassas haven' t made any in many years. Pics are making me hungry. Thanks RG on response for nailed potatoes.
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That's some real production Sharps. You take orders? ;D
Rg
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That's some real production Sharps. You take orders? ;D
Rg
Actually I do. I ship a bunch around the holidays but most people just buy in batches of 10lbs and more and make the ride to pick it up.
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Sure, here's my recipe.
Mix in a gallon zip lock bag.
1/2 cup Brown sugar
1/4 cup kosher salt
And then I add one spice jar (the ones you get at the dollar store for a buck a piece, 5" tall x 2" diameter) each of the following:
Chili powder
Paprika
Garlic powder
Onion powder
Ground black pepper
It makes quite a bit, so just use what you need, close the bag and keep the rest for later. Also good on pork and chicken. Enjoy. ;D
Just mixed up a batch of it.
Makes plenty - thanks.
two racks of ribs are going into the smoker tomorrow.
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Hope you like it Mac. ;D
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Hope you like it Mac. ;D
It smells good
And the ribs are close
Maybe 30-40 minutes
I’ll keep you posted
Thanks
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It was strip steak, home grown taters in parchment paper on the Weber wit a side of garden fresh cukes for dinner. I love the summer growing season.
Rg
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Hope you like it Mac. ;D
Awesome.
A little spicier than we like
So I’m gonna add a little more brown sugar
But good
Thanks
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I like the rub mix Bill. Never thought about getting the ingredients from the dollar store. What a great tip. Thanks!
Rg
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I like the rub mix Bill. Never thought about getting the ingredients from the dollar store. What a great tip. Thanks!
Rg
I got them at DG.
But they are not the 2" x 5" plastic bottles as mentioned and I'm familiar with.
They are smaller.
So I got 2 of each.
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Hey...I can make a smaller batch ;D.
Gotta do a Weber load of wings for happy hour on Wednesday. It's gonna be our first community horseshoe tournament. Wish I had a cameraman. Could get really silly.
Rg
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Well.....here it is! My Masterbuilt digital electric smoker.
(https://s8.postimg.cc/vy8gcjv41/IMG_2281.jpg) (https://postimg.cc/image/vy8gcjv41/)
(https://s8.postimg.cc/4avqyh4sh/IMG_2282.jpg) (https://postimg.cc/image/4avqyh4sh/)
It went on sale for $149 down from $179. This one has a small dent in the side. Coat me $75 less my $7.50 employee discount and $6.75 for using my Amazon rewards card. Final cost....$60.75 plus tax.
Ribs are in the smoker!
(https://s8.postimg.cc/nu0c7liwx/IMG_0676.jpg) (https://postimg.cc/image/nu0c7liwx/)
(https://s8.postimg.cc/eyzhx3wpd/IMG_2283.jpg) (https://postimg.cc/image/eyzhx3wpd/)
WE BE SMOKIN'!
Rg
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:thumbup_smilie: :thumbup_smilie:
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Bob
Been researching to locate some cheap throw away tin foil drip trays. Need like 12.25” x 14.25” if my mind is good.
The drip pan in it is more useful as a moisture tray to add moisture to the smoke. Too much fat and drippings fall past it.
Also, I picked up a cool rubber boot tray that I put on my deck under the entire smoker. My first smoking had grease running out the smoker and staining the deck wood. I power washed it and tried to get it clean but there’s still a stain.
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I'll probably find some cookie sheets that will serve to catch drippings and I have a picture in my brain of a work station positioned next to the Weber that will accommodate he smoker as well. I'm guessing that will be built tomorrow👍
Just took the ribs out of the Foil and coated them with the BBQ sauce. They're back in the smoker for another hour along with some nailed potatoes with olive oil, seasoned salt and garlic.
They're looking pretty spectacular.
Rg
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I'll probably find some cookie sheets that will serve to catch drippings.
Rg
Way to much cleaning bs
Need throw away tin foil pans
Use the 2-8 X
And then toss them
But, do what you want
::)
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Well...we'll see what happens with the next cook. So far It's a breeze to clean.
Rg
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Looks nice Bob..... :thumbup_smilie: :thumbup_smilie:
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Took a page out of RG’s playbook. Wings in the Weber, followed by a Saturday bonfire and s’mores for the neighborhood.
(https://s15.postimg.cc/iu0g6ki2v/E31_D9924-_C7_ED-474_F-_BBB2-97_A975851_D16.jpg) (https://postimg.cc/image/iu0g6ki2v/)
(https://s15.postimg.cc/s1sona4kn/DCA07853-7136-4_D33-_BC33-_D593467_ED6_AC.jpg) (https://postimg.cc/image/s1sona4kn/)
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Nice! Good food, good company.....not much better that that.
I'm thinking about doing a brisket next. I'd appreciate any tips you experienced smokers have to offer.
Rg
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Yea
Me too Bob
I’m gonna watch this thread on this.
Thanks
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Nice! Good food, good company.....not much better that that.
I'm thinking about doing a brisket next. I'd appreciate any tips you experienced smokers have to offer.
Rg
I am not that far along in my Weber skills quite yet. That’s after I master St Louis Ribs, which won’t be until at least a week from today
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BRISKET
Smoked or barbequed brisket is going to take 12-14 hours to cook. You can't rush good brisket!
If I buy a whole brisket, I separate it into a point and flat. Remove as much fat and silver skin as possible from both cuts.
I give them a good massage all over with my rub recipe at least 3 days prior to smoking and let them rest in the refrigerator until ready to cook.
Take the cuts out of the refrigerator prior to smoking and allow them to come to room temperature. Give another light once-over with rub.
I recommend 2/3 hickory and 1/3 mesquite. The key to good brisket is "Low and slow." Cook in the smoker at 220° until an internal temperature of 145°. I flip the cuts at hour 6. Otherwise, keep the smoker closed. NO PEEKING until hour 10, then check internal temp. Once the meat hits 145°, wrap air-tight in foil until the brisket reaches 170° (~ another 2 hrs.)
Remove from smoker and let rest in the foil wrap for another hour. Slice it across the grain and have at it. I usually serve bbq sauce on the side, because it's delicious without as well!
As a side note, I only use McClard's Barbecue sauce. It's the real thing! Hot Springs, AR. President Clinton's favorite bbq. Order a bottle and give it a try.
;D
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When resting in the fridge for 3 days is the meat in zip locks, sealed container, or open on a platter or large open bowl?
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Good question Mac.
Rg
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Think we need to start a "Smoking food" thread.
I tried about 8 different titles, they just didn't seem right :-\
I must be getting too politically correct or something.
Rg
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When resting in the fridge for 3 days is the meat in zip locks, sealed container, or open on a platter or large open bowl?
A zip-lock is fine or in a glass cake/roasting pan covered in plastic wrap. You don't want to dry it out or make everything in the fridge smell like brisket rub. ;D
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Think we need to start a "Smoking food" thread.
I tried about 8 different titles, they just didn't seem right :-\
I must be getting too politically correct or something.
Rg
How about "Smoke 'Em if You Got 'Em" ? Lol. ;D
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It's an idea for sure.
I take it your recipe is for some huge hunk of brisket. I'm thinking on a much smaller scale....I think. Or is brisket only a large piece of meat?
Rg
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Well, think of buying a corned beef brisket. You can buy point cuts and flat cuts. A whole brisket is both in one piece. But, that's the size of a chunk of you're going to get (5-7 lbs.). I doubt you're butcher will sell you half of either. Never heard of it. I honestly don't think I've seen fresh brisket in stores other than whole. Ask your butcher.
But don't try to speed the process by going with a tiny piece. Low and Slow is the key or it will be tough and disappointing. 12-14 hours.
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Gotcha!
Thanks Bill!
Rg
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Did a little research. Corned beef brisket is definitely the next cook. Found several good recipes.
Rg
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I've never smoked a corned beef brisket. If I did, I don't think I'd rub it because it's already flavored.
Did your new smoker come with a recipe book? They usually have some little pamphlet. Just curious what that would say about brisket. ;D
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It did come with a recipe book. I didn't like the looks of their recipe online. I found one that's more of a Texas style BBQ cook that I'm gonna try. I'll do it next Saturday.
Stubb's smoked corned beef brisket.
Ingredients:
3-5 LB Corned Beef Brisket
Stubb’s Steak Spice Rub
Directions:
Corned Beef:
Remove the corned beef from its package and run under cold water to remove any excess brine. Pat dry with a paper towel. Season with enough to Stubb’s Steak Spice Rub to coat entire brisket. (Approximately 6 TBS on a 5 LB corned beef brisket.) Once the seasoning is applied, it’s time to fire up the smoker. Set your grill/smoker up for indirect heat and 275° degrees. Throw in a few pecan wood chunks once you reach 275° degrees and you are ready to go.
Smoke your corned beef for 3 hours, or until it reaches an internal temperature of 160° degrees. Place in deep foil pan and add enough water to cover 1/3 of your corned beef. This water will help remove any excess salt from the brisket as well as tenderize the meat. Cover tightly with foil and place back on the grill. Continue cooking for another hour. Add potatoes, carrots and chunked onions and return to grill. Cook until internal temp reaches 195° degrees. The potatoes, carrots and onions should be fork tender at this point. Let your corned beef rest in the foiled pan for 30 minutes before removing and slicing. Always slice against the grain to ensure ultimate tenderness.
They have a recipe for a smoked cabbage to go with it. There's others that finish out of the foil, but I like the sounds of this one. I can taste it already.......on a big kimmelweck roll with thousand island dressing and horseradish....mmmmmmm!
Rg
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I have made many smoked briskets and never have they disappointed me or anyone at the parties. All of the above advice is absolutely great. However, I like to do it a little different by taking it a step further. What I like to do is brine the brisket (and other meats) for 3 days before I even think about putting a rub on it. There is a science behind brining meat but to sum it up it does 3 things. 1) Adds moisture to the meat so it stays "juicier" while cooking. 2) Dissolves protein fibers which in turn makes the meat more tender and 3) Proteins denature. If you ever look at a piece of brined meat you will tell that the muscle fibers are kinda split apart vs when you started off. This allows the brine solution to get in between all of the muscle fibers which in turn flavors the meat, adds moisture, and makes it more tender adding to step 1 and 2. After brining, I then place a rub on it and wrap it in saran wrap so its nice and tight and completely air tight. You lose a little of the moisture but the rub also gets sucked into the meat far better this way than just a rub without brine. The saran wrap also keeps the outside of the brisket soft so it does not end getting rock hard when smoking.
So, long story short - Follow what Fishnmachine said with temps and technique. Same thing I do plus the brine. ( a bay leaf or 2 and some peppercorns added to the brine for brisket takes it to another level )
Enjoy ! This is part of the fun of smoking.
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Oh,
And if you never tried smoked mac and cheese you do not know what you are missing out on! 8)
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Oh,
And if you never tried smoked mac and cheese you do not know what you are missing out on! 8)
Boy, do you have that right! ;D
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Well, the smoker has a new stand.
(https://s8.postimg.cc/8iai0rwrl/IMG_2290.jpg) (https://postimg.cc/image/8iai0rwrl/)
(https://s8.postimg.cc/kwxa14j4x/IMG_2291.jpg) (https://postimg.cc/image/kwxa14j4x/)
It'll sit off the end of the Weber and serve as a working table when I'm not smoking stuff.
Kind of mission style.
Rg
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Looks great and you can’t beat the dual functionality!
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Looks good Bob. ;D
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Put this on top of it and under the smoker Bob to save the wood from the grease and fats that will run out of the smoker -
https://www.amazon.com/gp/product/B009NVCPZK/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1 (https://www.amazon.com/gp/product/B009NVCPZK/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1)
It works well for me.
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You must be one sloppy cook ;D
I'm working on a stainless steel top. My neighbor has a guy.......
Rg
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You must be one sloppy cook ;D
yup
I wish I had that tray before I started using the smoker.
I cannot get the grease stain out of the deck.
It ran about 6' down the board.
:-\
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Try some Spray 9. Let it soak.
Rg
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Try some Spray 9. Let it soak.
Rg
did that.
also Simple Green.
I am tempted to use a light bleach solution. but it will lighten the deck board.
The deck is pressure treat wood.
Never sealed.
Never stained.
We wanted a barnwood type finish.
And it worked and we think it looks great.
Except this long 5-6' grease stain.
lol
here's a couple of old photos of the inside of the deck from a turkey fry we did back on 09
(https://s8.postimg.cc/z98szenu9/DSC01369.jpg) (https://postimg.cc/image/z98szenu9/)
(https://s8.postimg.cc/lsbugjl8h/DSC01378.jpg) (https://postimg.cc/image/lsbugjl8h/)
And one from WAY back when I finished building it in 03
(https://s8.postimg.cc/66uiwvrdd/Dsc00174a.jpg) (https://postimg.cc/image/66uiwvrdd/)
today it looks like this -
(https://s8.postimg.cc/gi6vpgbc1/IMG_3946.jpg) (https://postimg.cc/image/gi6vpgbc1/)
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Just call it patina and roll with it. 8)
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Just call it patina and roll with it. 8)
yup!
I love hard rolls with patina on them.
8)
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Hell...put the grill over it and forget it.
Tonight's fare..
Home grown potatoes and spinach and a strip steak of unknown origin.
(https://s8.postimg.cc/rbjfv799d/IMG_0679.jpg) (https://postimg.cc/image/rbjfv799d/)
Very yummy.
Rg
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Hell...put the grill over it and forget it.
Rg
My grill isn't 6' long.
lol
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No brainier......Buy a bigger grill!
Rg
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Boy, do you have that right! ;D
It's amazing !!!
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Recipe please.........please!
Looked at a couple online that were so rich I could feel my arteries slamming shut just reading the ingredients.
Rg
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I just make our usual mac and cheese, but instead of baking it in the oven I put it in the smoker for a couple three hours.
Start with a rue, stir in sharp or extra sharp cheddar cheese until melted, mix with cooked macaroni, and dump into an aluminum baking pan. ;D
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I just make our usual mac and cheese, but instead of baking it in the oven I put it in the smoker for a couple three hours.
Start with a rue, stir in sharp or extra sharp cheddar cheese until melted, mix with cooked macaroni, and dump into an aluminum baking pan. ;D
yup! and the options are endless. Lobster, shredded striped bass, buffalo sauce, chicken...... mmmm.
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No brainier......Buy a bigger grill!
Rg
:thumbup_smilie:
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No brainier......Buy a bigger grill!
Rg
Mac, just get one of those tub grills Chiavetta's uses as the fundraising chicken BBQ events!
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I've always likes the looks of this one Mac. They're built like tanks.
Oaklahoma Joe's Longhorn Smoker.
(https://s8.postimg.cc/gde5cmh2p/1_EB6_E521-_B27_D-4_C08-8_D54-067_B3_AC4_CA5_D-9292-00000_A18_F2_C1_C524.jpg) (https://postimg.cc/image/gde5cmh2p/)
Rg
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I've always likes the looks of this one Mac. They're built like tanks.
Oaklahoma Joe's Longhorn Smoker.
(https://s8.postimg.cc/gde5cmh2p/1_EB6_E521-_B27_D-4_C08-8_D54-067_B3_AC4_CA5_D-9292-00000_A18_F2_C1_C524.jpg) (https://postimg.cc/image/gde5cmh2p/)
Rg
My neighbor out at the lake has one like that.
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If I ever have to replace my faithful Weber, that will be the one.
Rg
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https://www.amazon.com/Oklahoma-Joes-Charcoal-Smoker-Combo/dp/B016ZIB8HO/ref=sr_1_8?ie=UTF8&qid=1532957620&sr=8-8&keywords=oklahoma+joe%27s+longhorn+smoker (https://www.amazon.com/Oklahoma-Joes-Charcoal-Smoker-Combo/dp/B016ZIB8HO/ref=sr_1_8?ie=UTF8&qid=1532957620&sr=8-8&keywords=oklahoma+joe%27s+longhorn+smoker)
I figured it would be over a grand.
And I know this is probably going to ruffle a few feathers, but I would convert the smoking box to electric.
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Weber make some fantastic smokers once they reach there end of life.
If your interested I’ll try to look it up, but Alton Brown did a show about it many years ago.
Here’s the product he used. My cousin has one, and it works like a dream.
https://pitmasteriq.com
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Weber make some fantastic smokers once they reach there end of life.
huh?
please explain
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The product hyperlinked appears to be an accessory that you can transform the Weber Original Kettle into a regulated smoker
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The product hyperlinked appears to be an accessory that you can transform the Weber Original Kettle into a regulated smoker
I get that, but don't know what he meant by end of life thingy about the Webers.
I have a gas weber and am curious.
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The tv show I watched way back in the day indicated that instead of throwing away your old tired Webber to instead turn it into a smoker. I would assume some people don’t like the looks once they get old, or there sick of charcoal, but I am not sure.
His bigger point was that wth any enclosed metal container + the pit master iq you can have a really efficient/accurate smoker. And you can control the temp remotely if you don’t want to go outside in the heat or cold.
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I get that, but don't know what he meant by end of life thingy about the Webers.
I have a gas weber and am curious.
My apologies Mac
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https://www.amazon.com/Oklahoma-Joes-Charcoal-Smoker-Combo/dp/B016ZIB8HO/ref=sr_1_8?ie=UTF8&qid=1532957620&sr=8-8&keywords=oklahoma+joe%27s+longhorn+smoker (https://www.amazon.com/Oklahoma-Joes-Charcoal-Smoker-Combo/dp/B016ZIB8HO/ref=sr_1_8?ie=UTF8&qid=1532957620&sr=8-8&keywords=oklahoma+joe%27s+longhorn+smoker)
I figured it would be over a grand.
And I know this is probably going to ruffle a few feathers, but I would convert the smoking box to electric.
Lowes runs them at $399 a couple times a year. I could see an electric conversion on the Longhorn, but it would have to be a pretty big element to supply heat from a side box. But then, if anyone knows about such things it's you Mac. That stuff is your livelihood.
The problem I see with using a Weber kettle for a smoker is that they're not insulated like the Masterbuilt. Anyone who's cooked on a Weber long enough knows how difficult it can be to keep temps up and controlled in the wind or cold.
I'd like the Longhorn for the charcoal, gas, side burner options. Not so much for smoking, although, I'm sure I could learn to operate a side box smoker.
Rg
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The tv show I watched way back in the day indicated that instead of throwing away your old tired Webber to instead turn it into a smoker. I would assume some people don’t like the looks once they get old, or there sick of charcoal, but I am not sure.
His bigger point was that wth any enclosed metal container + the pit master iq you can have a really efficient/accurate smoker. And you can control the temp remotely if you don’t want to go outside in the heat or cold.
ok.
now it makes sense.
Thanks
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My apologies Mac
no worries
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any of you make your own charcoal? whats your choice brand if not? just curious, my brother inlaw makes his own charcoal but I work to much for that. kingsford seems to be top favorite in my house and then the red bag of royal oak. my brother in law's homemade charcoal cant be beat but he treats it like its gold LOL
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any of you make your own charcoal? whats your choice brand if not? just curious, my brother inlaw makes his own charcoal but I work to much for that. kingsford seems to be top favorite in my house and then the red bag of royal oak. my brother in law's homemade charcoal cant be beat but he treats it like its gold LOL
Team Kingsford here
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Kingsford for slow cook, royal oak for hot and fast.
Rg
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https://www.amazon.com/Oklahoma-Joes-Charcoal-Smoker-Combo/dp/B016ZIB8HO/ref=sr_1_8?ie=UTF8&qid=1532957620&sr=8-8&keywords=oklahoma+joe%27s+longhorn+smoker (https://www.amazon.com/Oklahoma-Joes-Charcoal-Smoker-Combo/dp/B016ZIB8HO/ref=sr_1_8?ie=UTF8&qid=1532957620&sr=8-8&keywords=oklahoma+joe%27s+longhorn+smoker)
I figured it would be over a grand.
And I know this is probably going to ruffle a few feathers, but I would convert the smoking box to electric.
This is my smoker... Going to probabaly upgrade to bigger one next year
(https://s15.postimg.cc/mpv9ql4kn/20180820_205706.jpg) (https://postimg.cc/image/mpv9ql4kn/)
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Is that in your house?
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Is that in your house?
Its indoors but in my shop.. I process deer ect and it's what I use for making smoke meats
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Its indoors but in my shop.. I process deer ect and it's what I use for making smoke meats
Doesn't make your shop too pungent?
Mine is on my deck out at my lake place.
And when I smoke the entire neighborhood smells it.
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Doesn't make your shop too pungent?
Mine is on my deck out at my lake place.
And when I smoke the entire neighborhood smells it.
Here is a better pic mac.. its piped out the roof.. The aroma from the smoker and its contents inside the shop make people that dont know what I offer ask and almost always get smoke meat with their order!
(https://s22.postimg.cc/mosjxh3l9/20180821_160134.jpg) (https://postimg.cc/image/mosjxh3l9/)
Lake Erie walley getting ready to be smoked
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Last night it was shrimp and scallops on the Weber
(https://s8.postimg.cc/pnsvwmtoh/IMG_2329.jpg) (https://postimg.cc/image/pnsvwmtoh/)
(https://s8.postimg.cc/dyow8oafl/IMG_2330.jpg) (https://postimg.cc/image/dyow8oafl/)
Very yummy.
Rg
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That looks so good as im sitting here eating my ham and cheese sandwich.......
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X2! ;D
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Cut up some leftover ribeye and shrimp to top my tomatoes and cukes for lunch.
Man.....I'm gonna miss my garden in a couple months.
Rg
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(https://s33.postimg.cc/gao79nvqz/20180827_190753.jpg) (https://postimg.cc/image/gao79nvqz/)
Boneless balsamic pork chops and the first of our silver queen!
(https://s33.postimg.cc/dhzl38nbf/20180827_191917.jpg) (https://postimg.cc/image/dhzl38nbf/)
Add a sliced tomato straight from the garden. Just doesn't get much better! ;D
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Looks delicious Bill. Is that an Oaklahoma Joe grill?
Rg
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It's a Char-Griller. ;D
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I've been eyeballing the big OJ Longhorn grill with the side box, charcoal grill, gas grill and side gas burner. (I probably mentioned it before). They only ask around $400 for it. If I ever get a deal on one...... :w00t: :w00t:
Rg
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This Saturday is our neighborhood clam bake and feast. 30 dozen clams, a few dozen oysters, corn, hots, burgers( for the non clam people), shrimp, scallops, horse shoes and plenty of adult beverage. Weather looks spectacular. 70's and clear.
I'm looking forward to a really good party and a very quiet Sunday.
Rg
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That sounds great RG. I bought a new boat this spring that I can use in the salt and to be honest I've harvested many more clams than fish from it. Good eats.
Have fun this weekend
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Hey...good to see you around Bart. The day looks like a perfect early fall kind of day. The geniuses are predicting a high in the mid 60's and clear skies. Were really looking foreword to a fun day.
Rg
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Well, the shrimp are cooked and chilling, cocktail sauce made, corn is shucked, garlic butter made, salt potatoes scrubbed.and ready, I picked up two wood picnic table kits from Lowes on clearance for $22.50 each, built them and set them in place. Bought table clothes, pounds of butter, portion cups, all the makings for super clam broth, beer and ( other adult beverages).
The neighbor has a turkey brining ( it'll be deep fried)
The horse shoes are freshly painted, salsa, chips and pickles in reserve........
Tomorrow morning we'll pick up 30 dozen clams and 3 dozen fresh oysters........I feel a party coming on👍👍👍
Rg
Rg
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That sounds like it was a great event! There's nothing like horse shoes, clams, beer, and slurping oysters with good friends. :thumbup_smilie:
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It was awesome Bill. Good thing I bailed on the campfire around 9:30 pm. They were all out there till 2am. Couple of my neighbors were in rough shape Sunday morning. Something about moonshine shots at always has that effect.
Rg
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Yesterday it was ribs and corn roasted on the Weber. Didn't something a little different with the corn. Stripped it back to remove the silk then tied the husk at the top with butchers twine leaving all the husk on. Soaked it in water for an hour or so and plunked it on the Weber. It steamed and roasted and was just delicious.
Did a slow cook at about 275 for about 2 1/2 hours. Everything was very tasty. Had a side of Jubilee tomatoes and the last cuke from the garden.
Rg
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Did wings on the Weber last night for our neighborhood happy hour.
(https://i.postimg.cc/xXDCYkwh/IMG-2441.jpg) (https://postimg.cc/xXDCYkwh)
JoJo, my neighbor's parrot, loves chicken and really likes shredding the bones to get at the marrow.
(https://i.postimg.cc/gwG2XCkK/IMG-2443.jpg) (https://postimg.cc/gwG2XCkK)
(https://i.postimg.cc/gw4kvgxb/IMG-2446.jpg) (https://postimg.cc/gw4kvgxb)
Everyone enjoyed the winter treat.
Rg
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I'll bet they did.
I think you'd want to pay attention to your fingers when handing JoJo a bone! ;D
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Missed this.
JoJo is a very gentile little guy. He's a cannibal...but he's gentile. Unless you try to stop him from going after something he wants. Then he strikes like a cobra. But, he's my buddy and I can rough house with him and he loves it. If you're around him enough you get to recognize his behavior.
He's very socialized and loves people.
First thing to learn is what he does just before he anoints you with bird poo.
Rg
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Gonna take a shot at pizza on the Weber tomorrow. For this go I'm gonna pick up some ready made dough from Wally World. I have a stone already and plan on using my riser to get it up away from the coals.
Gotta find a pizza peel though. If I can't find a cheap one I'll make do for now. Making one in the little wood shop sounds like fun.
I'm officially done buying crappy expensive pizzas from our local pizzerias.
Rg
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Not too shabby!
(https://i.postimg.cc/RWfJvDnC/IMG-2754.jpg) (https://postimg.cc/RWfJvDnC)
Won't cook it quite as long next time.
Rg
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Looks really good to me Bob..
Went to a Bosnian graduation party yesterday and this was the 3rd one at this family's house over the years.. Wish I got a picture of the lamb on the rotisserie. Phone died after I took these..
.This is called goulash but it's like a lamb stew. Served with a homemade hardened bread to put in it. Every thing was homemade..
(https://i.postimg.cc/21v9gdVn/20190629-164147.jpg) (https://postimg.cc/21v9gdVn)
And some more of the spread....
(https://i.postimg.cc/870knSf7/20190629-175812.jpg) (https://postimg.cc/870knSf7)
(https://i.postimg.cc/CZnh3Qbm/20190629-175813.jpg) (https://postimg.cc/CZnh3Qbm)
(https://i.postimg.cc/nCxXvpqZ/20190629-175820.jpg) (https://postimg.cc/nCxXvpqZ)
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Oh my lord :o that’s a feast fit for a king !
Pizza looks great Bob 8)
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Good looking pizza. I like to oil and season the crust and grill directly on the grate with the topping side down for a couple minutes before i top with grilled toppings. Grilled zucchini is one of my favorite toppings.
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Great looking pizza RG ,
Dam Dom that sure looks appetizing, lucky dog
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My good friend and neighbor made up a big batch of venison sausage today. We decided some meatballs were in order.
(https://i.postimg.cc/zLwq4tFH/IMG-2760.jpg) (https://postimg.cc/zLwq4tFH)
(https://i.postimg.cc/wy0gj1P6/IMG-2761.jpg) (https://postimg.cc/wy0gj1P6)
Three kinds of cheese, jalapeños, onion, herbs and spices....wrapped in bacon and done on the Weber.
Some kicked up BBQ sauce for dippin'.
Seriously delicious.
Rg
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I would eat it..... ;D
That looks great Bob...
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My good friend and neighbor made up a big batch of venison sausage today. We decided some meatballs were in order.
Three kinds of cheese, jalapeños, onion, herbs and spices....wrapped in bacon and done on the Weber.
Some kicked up BBQ sauce for dippin'.
Seriously delicious.
Rg
I once asked a question on line.
"What can I wrap bacon around this weekend?"
Someone answered, "What can't you wrap bacon around?".
Another guy chimed in, "Peanutbutter?!?!".
8)
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Yeah but.......a peanut butter and bacon sandwich......
(https://i.postimg.cc/XB51P53Q/IMG-0829.jpg) (https://postimg.cc/XB51P53Q)
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(https://i.postimg.cc/3k2RGNW5/20190630-184911.jpg) (https://postimg.cc/3k2RGNW5)
Anyone own one of these? Just got it yesterday it's like new a guy was moving he wanted 200 I paid 160
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That's a good offset. They run about $300 at Lowes. Built like tanks.
Rg
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We have a smoke-off out at the lake Saturday.
I labeled it "Smoke on the Water".
Community get together for some eats and drinks.
four of us have smokers and we are each doing 2 racks of ribs.
We will then be judged by the others to who's is the best - bragging rights only.
Each family donates a bowl to pass.
I'm going to also smoke some doctored up Gramma Brown's beans, which Donna loves.
Maybe 20-25 people attending.
I'll try to snap a few pictures of the meat porn for you guys.
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Sounds great Mac. I'm doing wings for the Thursday Night Happy Hour. A few of have to work so it'll be Friday before we have a party. Looks like a chicken BBQ on the fire pit. My neighbor had a big BBQ grate made for his pit and we have yet to test it out.
Something is going in the smoker on Sunday. Not sure what just yet, but a couple racks of baby backs sound pretty darned good.
Rg
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Not coal but tasty
Little surf and turf , veggies,and mushrooms, dessert was home made creme brûlée , 👍
(https://i.postimg.cc/cKQ41D9q/2-EE2-A400-EBB4-4666-A05-F-36-B8-F0-CC5-A96.jpg) (https://postimg.cc/cKQ41D9q)
(https://i.postimg.cc/CBSMRjXR/F1-FE482-F-2-B0-E-4-F3-B-AD9-F-6-BBD4-C6-CAE23.jpg) (https://postimg.cc/CBSMRjXR)
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Why you gourmet chef you!
Looks fantastic Fred.
Rg
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Thanks , but the creme brûlée is all hers
She makes great desserts
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Another whack at pizza on the Weber
(https://i.postimg.cc/cKFLf49p/IMG-2779.jpg) (https://postimg.cc/cKFLf49p)
My neighbor made me a peel.
(https://i.postimg.cc/mcLrcFw3/IMG-2778.jpg) (https://postimg.cc/mcLrcFw3)
Guess he likes my pizza.
Rg
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Nice Bob. That's very cool..
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Well RG nothing wrong with a little bribery 👍
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Well, since my smoker is crapped out......did a picnic ham and twice baked potatoes on the faithful Weber.
(https://i.postimg.cc/S2YM8DF1/IMG-2840.jpg) (https://postimg.cc/S2YM8DF1)
Very yummy.
Rg
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Grilled up some chicken pesto pizza on the grill last night and they were great... ;D
(https://i.postimg.cc/jwsw2G2h/20191003-180558.jpg) (https://postimg.cc/jwsw2G2h)
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Grilled up some chicken pesto pizza on the grill last night and they were great... ;D
(https://i.postimg.cc/jwsw2G2h/20191003-180558.jpg) (https://postimg.cc/jwsw2G2h)
Man they look great ;D
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Man they look great ;D
Thanks little buddy. They were..... ;D
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There's a nice rack of baby backs getting happy in the fridge. Gonna pitch a few shoes with my son later and toss the ribs on the Weber for a nice slow cook.
Rg
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Mmmmmmmmmm! Ribs!
(https://i.postimg.cc/DWsvbFm4/IMG-2899.jpg) (https://postimg.cc/DWsvbFm4)
About 4 hours on the Weber. Kind of a 3-2-1 cook.
Rg
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I have some chicken thighs and drumsticks on my gas Webber. Dusted them with some Montreal Chicken Seasoning. Will paint them with some Sweet Baby Rays toward the end. Some frozen green beans and a simple pasta salad to round things out. Like a picnic.
Weather is really nice.
Not 90 like I prefer, but it ain’t snowing!!!
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Looks delicious Bob. I would eat it.. I mean the whole rack.. Wouldn't be any left for anyone else..... ;D
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Looks delicious Bob. I would eat it.. I mean the whole rack.. Wouldn't be any left for anyone else..... ;D
same here bub, I can destroy a rack like that 8)
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I've gotten pretty conservative about how much I eat. Used to put away a rack like that or a couple dozen wings. Not any more though. I had a few ribs, my Bride had a couple, my son had 3. We split up the leftovers. I'll gnaw on them for the next couple days. Really delicious just the same.
Rg
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I'm gonna do some deer jerky in the smoker any suggestions on temp and time also what's best to use as a tray so it cant fall through the grates, I usually use the dehydrator but I wanna try something different amd since the weather isnt the best I have some time to kill today
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Might want to go over to the "smoke it if you've got it" thread. There's some serious experts there.
Rg
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BBQ chicken on the Weber Kettle. Had left over beans that were smoked the day before.
(https://i.postimg.cc/H8nX5mJn/B764-C998-4-CCD-4233-99-CC-ABC4-FF654-C6-E.jpg) (https://postimg.cc/H8nX5mJn)
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They look good
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I might have to do some chicken tonight.That looks very tasty. I have a recipe for Fireman’s Chicken BBQ sauce that I haven’t made in ages. Love that lemon vinegar flavor. Have some left over salt potatoes from yesterday too. Even have a couple tomatoes that are ready to pick.......finally.
Rg
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Thanks for the kind words. Was a great cooking weekend for sure.
RG, I think I need to dabble with a homemade sauce. I use Chiavetta sauce which is vinegar based but I am liking the idea of having lemon in it. Perhaps I will just add some to the Chiavetta’s to start and begin brainstorming a homemade recipe...
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Go from scratch.
(https://i.postimg.cc/wRgVkRm0/F05-B5777-2-D24-4454-95-C1-76-C1-DDD64-F7-F.jpg) (https://postimg.cc/wRgVkRm0)
It’s marinating now.
Lemon juice, cider vinegar, lemon pepper, herbs from the garden....lemon basil, 2 kinds of sage, parsley , rosemary and about a half a bottle of Heineken.
After I put the chicken on the grill I’ll put the marinade in the blender with some olive oil and baste the chicken with it as it roasts. It will get a good splash of Frank’s Red hot When its near done. Makes a nice crust and adds some zing. Sometimes I’ll strain some marinade and inject it into the chicken.
Geese...I’m making myself hungry.
Rg
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Go from scratch.
(https://i.postimg.cc/wRgVkRm0/F05-B5777-2-D24-4454-95-C1-76-C1-DDD64-F7-F.jpg) (https://postimg.cc/wRgVkRm0)
It’s marinating now.
Lemon juice, cider vinegar, lemon pepper, herbs from the garden....lemon basil, 2 kinds of sage, parsley , rosemary and about a half a bottle of Heineken.
After I put the chicken on the grill I’ll put the marinade in the blender with some olive oil and baste the chicken with it as it roasts. It will get a good splash of Frank’s Red hot When its near done. Makes a nice crust and adds some zing. Sometimes I’ll strain some marinade and inject it into the chicken.
Geese...I’m making myself hungry.
Rg
Sounds good, enjoy!
I always reserve the Chiavetta’s sauce and baste nearly the entire cook. Then throw them over the coals to crisp the skins and burn off any remaining sauce that the raw chicken sat in
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Yup...pretty darned good.
(https://i.postimg.cc/fk54SgBd/5483583-C-68-F7-426-C-8-EF0-2-A107-BF2490-D.jpg) (https://postimg.cc/fk54SgBd)
Side of garden tomatoes and cuke with a malt vinaigrette , onion, garlic and black opal basil flowers.
Buuurp!
Rg
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Looks like a tasty meal RG!
After w great weekend of cooking fun meals, I’m making hamburger helper for the princess and her cousin...
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Looks like a tasty meal RG!
After w great weekend of cooking fun meals, I’m making hamburger helper for the princess and her cousin...
Sure does
BLTs with fresh tomato and greens tonight
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Another easy night of grilling chicken
Noodle salad with cheddar cheese and tomatoes from the garden
(https://i.postimg.cc/PPjMjgnL/12-E31-E83-59-F1-498-E-930-D-5-B42-E3238-FD5.jpg) (https://postimg.cc/PPjMjgnL)
(https://i.postimg.cc/SJkc5ccC/7-A683-DBF-0572-421-B-8-C37-753-BDB14980-E.jpg) (https://postimg.cc/SJkc5ccC)
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It’s SPRING! Let the grilling begin👍👍 ( not that I ever stopped grilling)
Wings are marinating in the fridge. Gonna BBQ them later.
Mmmmmmmm!
Rg
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Awesome! Yeah, I grill all year. Only charcoal for me, don’t own a propane grill.
I’m doing boneless chicken breast soaked in cilantro lime marinade from Wegmans.
Just remembered I’m out of Charcoal...off to Lowe’s for the double Kingsford bags, I guess.
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I stock up on memorial and Labor Day. They always put it on a half price sale. Still have 3 or 4 bags on hand. Only propane I have is my Cuisinart 360 griddle. Love that griddle.
Was seriously considering a pellet grill, but, they all have problems one way or the other. Too much technology to fool around with.
I bought my Weber Platinum Performer 9 years ago when I first retired. It has the propane assist to light the charcoal. I’ve replaced the grates once and the ash scraper things in the bottom once. Other than cleaning the spiders out of the propane tube a couple times it’s still like new.
Rg
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Yes, I usually stock up memorial, 4th of July and Labor Day...can’t seem to ever get enough at Labor Day to make it through the winter. May just buy a pallet and get it over with...I bought 10 double packs last Labor Day and I ran out on Wednesday.... :'(
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Problem is storing all that Charcoal
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( not that I ever stopped grilling)
Guilty here as well. Not sure how I’d survive winter without grilling once a week.
But I don’t make noodle or potato salads in the winter, although I did make noodle salad for the princess a week ago when the princess was in isolation.
Salad season is fast approaching!
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We had noodle salad a couple times over the winter. Having green bean salad today with the chicken. Stuff is awesome!
Blanch a bunch of green Beans in boiling water until they are still firm.
Douse in an ice bath to stop the cooking and cool them.
Chop half a red onion. You want the pieces small.
Cut up a brick of extra sharp cheese. Again little cubes.
Add a few tablespoons EVOO
Garlic powder
Salt
Pepper
Mix well and refrigerate for a few hours or overnight....
Mix well and serve!
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Sounds yummy.
I make a mean 3-bean salad, that’s a summertime dish though.
Will have to add this to the list though!
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Propane for me in the winter, then it's open fire. No charcoal for me. I find it always has a petroleum taste to it even using lump hardwood coals with no lighter fluid used. Otherwise it's the smoker that gets used.
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Wings on the Weber.......yeah!
(https://i.postimg.cc/0Mw5RcGx/97-F2-D097-1621-4343-A96-C-0-BCF3266-BFC5.jpg) (https://postimg.cc/0Mw5RcGx)
Rg
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That looks great..
I’m going to do some dogs and burgers on the gas grill. ::)
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Got a late start, but happy with the results!
Dry rubbed spare ribs
(https://i.postimg.cc/7f1DN286/AB334-C98-CC4-E-4-DDE-BDC7-86-CB91575487.jpg) (https://postimg.cc/7f1DN286)
(https://i.postimg.cc/75x4tZwN/9662-D4-C7-A154-4-F53-9-CF7-0218-CAB92-A9-A.jpg) (https://postimg.cc/75x4tZwN)
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Mmmmmmmm.....ribs!
Rg
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Scored on a "going out of business " sale. This was my first load. 350lbs for under $40!
(https://i.postimg.cc/BP5H20n4/20210314-122228.jpg) (https://postimg.cc/BP5H20n4)
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Wow, what a deal!
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Nice snag.. 👍
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Nice grab there. When I worked at Lowe’s I used to pick up all the bags with a hole in them for less than half price.
Rg
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Nice grab there. When I worked at Lowe’s I used to pick up all the bags with a hole in them for less than half price.
Rg
I’ll bet you had a box cutter in your pocket too.
8)
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Nah. Just took what was available.
Rg
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Made Chicken Speidies on the Weber tonight...that wind made it a real challenge..
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I’ll bet. Took the trip to Skaneateles for our second dose today. Lots of downed trees along the way. Nyseg was still repairing downed wires.
Rg
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Glad you got the second! I’ve got both and Wife got her first yesterday....such a relief...I don’t care what anyone thinks, but it is a great feeling knowing your protected.
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Yup...I’m on that page. The naysayers, there’s one or two next door, are just plain stupid and will perpetuate this blight on the most ludicrous of beliefs. Talk about “Koolaid drinkers”......
But . I’m going to stop there.
I’m happy you are safe my friend.
Rg
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Fired up the old Weber Silver last night. Great afternoon for a few rib eyes. My 11 year old granddaughter is in love with a good med/med rare steak like Papa. My daughter won't let the kids eat steak unless it has been thoroughly cooked very dead. Nasty eating. So the kids turn down steak at home and wait for mine. LOL
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Yup...I’m on that page. The naysayers, there’s one or two next door, are just plain stupid and will perpetuate this blight on the most ludicrous of beliefs. Talk about “Koolaid drinkers”......
But . I’m going to stop there.
I’m happy you are safe my friend.
Rg
Thanks Bob!
I’m thankful that my family has made it through so far without catching it. I know several people that weren’t so lucky and died from it.
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(https://i.postimg.cc/s1bHNGdz/7-EC10-F36-29-EA-4-EFF-9-BE9-DB7-D9-C3075-A8.jpg) (https://postimg.cc/s1bHNGdz)
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Chicken looks great!!
Had my mom over for Mother’s Day today. We were gone last weekend.
We had jalapeño poppers, some clams, fresh asparagus and burgers with snappy grillers. Was a real nice Sunday dinner!
Forgot to take any pics...
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Fired up the old Weber Silver last night. Great afternoon for a few rib eyes. My 11 year old granddaughter is in love with a good med/med rare steak like Papa. My daughter won't let the kids eat steak unless it has been thoroughly cooked very dead. Nasty eating. So the kids turn down steak at home and wait for mine. LOL
Lol, I dont blame them, like mine rare.
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Lol, I dont blame them, like mine rare.
You’re a wonderful Papa
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Half rack on the Weber last night.
(https://i.postimg.cc/D80YNWzs/62-DBFF31-D88-B-4-B6-E-8-E5-D-06-AE8-C5-B5-E80.jpg) (https://postimg.cc/D80YNWzs)
Asparagus and spinach from the gardens.
(https://i.postimg.cc/VSQG5DWB/3231-E28-B-B2-EF-4935-A6-BA-A5-AC75-ED5-F00.jpg) (https://postimg.cc/VSQG5DWB)
Ribs just fell off the bone.
Rg
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(https://i.postimg.cc/tsfCNmhv/KIMG0319.jpg) (https://postimg.cc/tsfCNmhv)
Ribs and greens for us last night also rg
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Seemed like the right thing to do👍
Rg
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Yup chicken legs and greens tonight
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(https://i.postimg.cc/mPvyrsXW/KIMG0322.jpg) (https://postimg.cc/mPvyrsXW)
Decided on a cold fruit salad instead of greens wit chicken sure hit spot!
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Marinated, injected, infected and all kinds of mean nasty ugly chicken legs on the Weber. Side of habanero cheddar potatoes with garlic and onions, garden asparagus and spinach from the trough planter.
Should hold me till morning.....I think.
Started raining the moment I went out to fire up the Weber.
Rg
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Fished conesus this morning, then cut 2 cord fire wood done for day about to fire up charcoal and to me and wife some T-bones and veggies and call it a day ,!!)
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Yup.....good
(https://i.postimg.cc/LnBn8HMx/1-D64440-F-6710-4-DB1-A226-D401-DAE367-CA.jpg) (https://postimg.cc/LnBn8HMx)
( I shared a leg with my Bride.) she’s not much of a chicken lover.
Rg
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Fired up the old Weber Silver last night. Great afternoon for a few rib eyes. My 11 year old granddaughter is in love with a good med/med rare steak like Papa. My daughter won't let the kids eat steak unless it has been thoroughly cooked very dead. Nasty eating. So the kids turn down steak at home and wait for mine. LOL
When I was a cook in the restaurant when a order for well done steak came in I would tell the waitress go back out there and tell them they are getting chicken. Cooking steak well done ruins it especially when some a**hats would order filet mignon well done not happening I'm not cooking a $45+ steak well done
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I saw the Memorial Day ads for both Lowe’s and Home Depot...the charcoal deal is not in the ad....that pretty much sucks....
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My inside source at Lowe’s says that the 2 pack of 20 lb Kingsford briquettes will be on sale starting Thursday. Should be $9.98.
Hope she’s right.
Rg
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My inside source at Lowe’s says that the 2 pack of 20 lb Kingsford briquettes will be on sale starting Thursday. Should be $9.98.
Hope she’s right.
Rg
I hope so to I need some like 10 deals worth lol
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My store still has the full price online. I was going to stick up after work
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Bob,
I hope your source is right. I will check when I am out and about later.
Thank you!
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I'll check today as well
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I’m going in tomorrow morning. Sometimes they only run the sale for 3 days on the weekend. I’ll let you know.
Rg
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Nope! No sale this year.
Rg
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Bummer.
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Must be Kingsford putting the bite on charcoal addicts.
Rg
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Must be Kingsford putting the bite on charcoal addicts.
Rg
Stupid pandemic Bob.
It has convinced everyone that you can charge more, provide less, and deliver late.
Sux.
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Pessimistic attitude.
Companies struggled to keep going. Can’t blame them for trying to stay afloat.
I’m not going to lose sleep about missing a charcoal sale.
Rg
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Pessimistic attitude.
Companies struggled to keep going. Can’t blame them for trying to stay afloat.
I’m not going to lose sleep about missing a charcoal sale.
Rg
I don’t mean all companies of course Bob.
But I’ve seen a few I deal with who have unfairly taken advantage of the situation.
I don’t like that.
A fair profit is nothing bad.
But taking advantage of people just isn’t right.
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Well that may be.
Just finished a nice plate of home made pasta and sauce. Having a bourbon and my Bride’s peanut butter cookies for dessert. I could care less about the price of charcoal.
Rg
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What about the price of bourbon?
;)
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Haha....it’s all salt in the wound now...price of everything is beyond ridiculous, it will price itself out sooner or later and then things should at least moderate..
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I don’t care about the price of bourbon either. Actually the price of charcoal hasn’t gone up at all. Same price and last year. Just no sale.
Rg
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I try not to think about it. If I need it I buy it. It is what it is.
Charcoal has been way over priced for years. But so is propane, so who cares. I love to grill, so the price won’t stop me.
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Well, at least I don’t have to pay for electricity and pellets.
Rg
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Agreed Fishogger....although, I don’t usually have that much time to cook a fire down enough to cook on.
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Putting a couple chicken legs on the Weber in a bit. There’s two thick ribeyes marinating in Bourbon Street Marinade for my Son and I tomorrow.
Rg
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Marinated steak, super colossal shrimp, bay scallops
(https://i.postimg.cc/5XGq0JQk/4-C75-F926-D050-44-C4-8-A88-0694-D7-BE945-C.jpg) (https://postimg.cc/5XGq0JQk)
Forgot to take a pic of the pasta vegetable salad
Food coma now……
Rg
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(https://i.postimg.cc/xNvZd24F/KIMG0504.jpg) (https://postimg.cc/xNvZd24F)
Bbq chicken thighs and spinach pasta salad with feta dressing
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Ribeye, screwed potatoes, zucchini with onions and some colossal shrimp with lemon garlic butter.
(https://i.postimg.cc/Ff2XGVwn/AA6-C3630-5817-4987-82-F0-CB1847-E34-DD8.jpg) (https://postimg.cc/Ff2XGVwn)
And a hot dog for my Bride.
Rg
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Broke out the Weber for the first time in a long time, weather hasn’t cooperated in the month of July.
(https://i.postimg.cc/nj06nG15/D786-D462-A4-E4-4748-86-A6-4-FF891-FC8729.jpg) (https://postimg.cc/nj06nG15)
Then snuck in a fire before the rain returned
(https://i.postimg.cc/ykw26dFV/19104185-E173-434-C-87-B9-6-ACE59878-CC5.jpg) (https://postimg.cc/ykw26dFV)
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Any grilling on the Weber is good grilling. We’re doing Italian sausage on the Weber and garden salad tonight.
Rg
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Mines not a Weber but doing fresh walleye over charcoal with salad and watermelon later
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Doesn’t have to be a Weber to be good. I’ve got some walleye in the freezer. Maybe tomorrow night for dinner. Sounds great.
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Any grilling on the Weber is good grilling. We’re doing Italian sausage on the Weber and garden salad tonight.
Rg
I like my Weber.
But it’s gas.
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Yeah…you have gas!
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Yeah…you have gas!
High test baby!
8)
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Glad I’m downwind.
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I’m grilling on gas again tonight…. :-\
You go Mac…
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Well.... walleye got pushed back till tomorrow night ....my wife had a booth at a craft show in mt Morris today and when I went to load her stuff on my trailer after show a booth next to her was a smokehouse! So pulled pork and Cole slaw and smoked Mac and cheese was dinner!
Walleye tomorrow
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Well.... walleye got pushed back till tomorrow night ....my wife had a booth at a craft show in mt Morris today and when I went to load her stuff on my trailer after show a booth next to her was a smokehouse! So pulled pork and Cole slaw and smoked Mac and cheese was dinner!
Walleye tomorrow
Nice score!
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Well, my neighbor was gonna toss this gas grill. It is in perfectly good condition. I’ve always wanted a gas side burner to do things like blackened fish that just don’t go well in the house. So, we put it at the end of my picnic table. It got a serious cleaning, one burner tent, a new propane tank, a patio block pad and cover.
I’ve experimented a bit with it. Did steaks, burgers and Zwiegles on it. No where near my charcoal Weber for char and flavor. However, I think it’ll be a better alternative for longer cooks on the rotisserie and such. Anyway I hated to see it go to the dump.
(https://i.postimg.cc/1VPGLjmQ/IMG-0397.jpg) (https://postimg.cc/1VPGLjmQ)
(https://i.postimg.cc/FfMgxKw1/IMG-0398.jpg) (https://postimg.cc/FfMgxKw1)
Charcoal still rules! But….it was free! I like free!
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You've gone to the dark side. :(
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That’s a big grill Bob
Good score
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You've gone to the dark side. :(
Nah, my Weber is still king of the hill. It’s a big gas grill as Mac observed. Might just suit for parties, long cooks and such.
Like I said I didn’t want to see it go to the dump. Worst case, I’ll list it on Craigslist and buy some nice steaks for the neighbor and I……to cook on the Weber,
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Gas is WAY better for you Bob.
Less carcinogens.
Barbecue healthy!
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This from a guy who smokes his stuff on a pellet smoker? A LOT!
Never seen a report about people dying from cooking on charcoal. Not too sure about gas fumes though.
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Pellet smoker? Electric? Nah, that's an easy bake oven!
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Hahaha
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(https://i.postimg.cc/CBcW4t1M/IMG-1041.jpg) (https://postimg.cc/CBcW4t1M)