The Grill and BBQ thread

[Nerd-Vol]

Bag em and tag em:

 

[Nerd-Vol]

The result:

 

[vols72]

The result:

Those look awesome Nerd

 

[vols72]

Off and running....Happy Independence Day everyone

 

[vols72]

Looking good so far

 

[vols72]

All done

 

[Boca Vol]

Looking good so far

beautiful!:good!:

 

[SaluteToTheHill]

Ok guys, I have an electric smoker and a couple pounds of salmon filets. I'm looking for a couple marinade recipes to try simultaneously in the smoker. Any advice?

Here is a simple salmon smoke with a very basic simple brine. You can add whatever you like to this simple brine to change it up. You can also play with the brine times, some people like less brine time, some more. I would give them at least four hours.

Brine For One Pound Of Salmon
1 quart cold water
3/8 cup table or pickling salt
OR
4 ounces of Kosher salt
3/8 cup brown sugar

Remove from brine, pat dry with paper towels. Lay the filets on a rack on the counter or in the fridge for up to 3 hours so that a shiny tacky film or pellicle will form on the surface. You can speed up the process by having a fan blowing over them on the counter.

I smoke salmon a little cooler than other meats, about 200 degrees until salmon reaches internal temp of 140-145. Sometimes I brush the fillets with maple syrup and sprinkle with brown sugar 15-20 minutes before pulling them off.

 

[Fred_Jones]

Here is a simple salmon smoke with a very basic simple brine. You can add whatever you like to this simple brine to change it up. You can also play with the brine times, some people like less brine time, some more. I would give them at least four hours.

Brine For One Pound Of Salmon
1 quart cold water
3/8 cup table or pickling salt
OR
4 ounces of Kosher salt
3/8 cup brown sugar

Remove from brine, pat dry with paper towels. Lay the filets on a rack on the counter or in the fridge for up to 3 hours so that a shiny tacky film or pellicle will form on the surface. You can speed up the process by having a fan blowing over them on the counter.

I smoke salmon a little cooler than other meats, about 200 degrees until salmon reaches internal temp of 140-145. Sometimes I brush the fillets with maple syrup and sprinkle with brown sugar 15-20 minutes before pulling them off.

Thanks for the recipe. I used brown sugar, vodka, salt and pepper. Turned out perfectly except my smoke stopped after half an hour. Tried reloading, but couldn't get the cherry wood to catch. I've heard using pellets will greatly help the smokability. Any advice on that?

 

[Dallasbowlin]

Me looking at all of these pics.... Lol. I'm going to be bbq'ing for the first time myself tonight. Ribs.

 

[SaluteToTheHill]

Thanks for the recipe. I used brown sugar, vodka, salt and pepper. Turned out perfectly except my smoke stopped after half an hour. Tried reloading, but couldn't get the cherry wood to catch. I've heard using pellets will greatly help the smokability. Any advice on that?

Not sure about that, I've never used an electric smoker.

 

[JackBombero]

The result:

Looks pretty freakin delicious. How'd it taste?

 

[cali_vol]

Someone on this board mentioned smoking "Pig Shots" (sausage wrapped in bacon filled with cream cheese mixture). Well I decided to make them and man were those amazing. I can't recommend them enough. Definitely on the menu for future get togethers. Whoever brought it up I salute you.

 

[cali_vol]

Flank steak and sausage action

That turned out great.

 

[cali_vol]

Baby backs on the kettle. Never cooked them on it. Always used the Old Country. Out of logs and didn't want to go to Academy. Had some apple chips and charcoal.

Wife working tonight. 2 year old at granny's. Ribs and beers dinner for me.

Looking good, enjoy!

 

[cali_vol]

All done

Very nice. Now I'm getting hungry.

 

[Coug]

I did marinated chicken breasts on the grill for the 4th. I marinated the chicken using Lawry's Hawaiian marinade with tropical fruit juices. This turned out to be really good and quite the hit. Topped it off with some sliced pineapple chunks sauteed in coconut milk. It says it's a 30 minute marinade on the bottle but I left it in overnight, delish!

 

[volwindy]

Someone on this board mentioned smoking "Pig Shots" (sausage wrapped in bacon filled with cream cheese mixture). Well I decided to make them and man were those amazing. I can't recommend them enough. Definitely on the menu for future get togethers. Whoever brought it up I salute you.

Interesting. Don't think I've ever seen that, must have missed the other mentioning of it.

 

[the.one.the.only]

Thanks for the recipe. I used brown sugar, vodka, salt and pepper. Turned out perfectly except my smoke stopped after half an hour. Tried reloading, but couldn't get the cherry wood to catch. I've heard using pellets will greatly help the smokability. Any advice on that?

Amazn pellet products are incredible, especially for an electric smoker. I've got the flat tray with the 3 rows. Never tried the circular ones.
A-MAZE-N Products, LLC

Can smoke for 11 hours straight if you light it right. Make sure to buy a small propane torch if you don't already have one. Makes your job much easier. I use it every time I smoke anything. Set it up and never touch it again. I've got a master built 30". The load tray they have is just too small. I'm not changing the wood every 30 min. No point in an electric smoker if you still have to tend to it every half hour

 

[Fred_Jones]

Amazn pellet products are incredible, especially for an electric smoker. I've got the flat tray with the 3 rows. Never tried the circular ones.
A-MAZE-N Products, LLC

Can smoke for 11 hours straight if you light it right. Make sure to buy a small propane torch if you don't already have one. Makes your job much easier. I use it every time I smoke anything. Set it up and never touch it again. I've got a master built 30". The load tray they have is just too small. I'm not changing the wood every 30 min. No point in an electric smoker if you still have to tend to it every half hour

This sounds like the way to go. Thank you.

 

[Nerd-Vol]

Looks pretty freakin delicious. How'd it taste?

Thanks.

It was good! I need to learn how to seal the bag of foil better so it won't dry out the meat as much. Some of the foil bags sealed better than others.

 

[the.one.the.only]

This sounds like the way to go. Thank you.

No problem. I usually buy my pellets from him too because you know he makes a good product, but I'm sure you could use whatever's on Amazon if you want.

 

[vols72]

Chicken thighs rubbed ready for the smoker later

 

[cali_vol]

Chicken thighs rubbed ready for the smoker later

Looking good. What rub are you using?

 

[vols72]

Looking good. What rub are you using?

It's called Keith Farms sweet BBQ rub