A BBQ thread

[quest450]

Fresh outta bacon, next batch is still curing for the next five days, but the salmon is ready for cold smoke today

 

[ogre1911]

I'm headed to Seward in a few days and hopefully coming back with some Halibut, lings and some salmon to try my hand at smoking

 

[ogre1911]

Put this butt in this morning at 290. It's nearly there.

Probing nice and even everywhere but not quite there. The Flavortown's are pretty darn close to my probe.

Meateor almost done!

 

[Tesoro]

I'm headed to Seward in a few days and hopefully coming back with some Halibut, lings and some salmon to try my hand at smoking

contact me when you have salmon to smoke! have fun in Seward. Make sure you bring back some of their spot prawns and scallops. Can buy em at J Dock

 

[Fuj]

Getting ready for tomorrows cook. Someone trimmed too much
fat of of this before packaging. Looks like I'll be doing the laying
on of the thick bacon slices. Friday, we eat good at the range......

 

[ogre1911]

At the processors for freezing.

Too early for the big ones but we did manage to sneak a King and some Rockfish in.

Halibut and Lings tomorrow.

Smoking to commence in a few weeks

 

[Tesoro]

Very nice! My bud is heading up there next week.

 

[Tesoro]

Something good is to slice up a ripe pineapple, salt then grill. I do this with chops n chicken.

 

[ogre1911]

Hooked a decent one today along with some Lings and Rockfish. Lots of fish tacos with a house Chipotle mayo, homemade corn tortillas, and red slaw in my future

 

[GotRDid]

Fish On!!!

Well Done, Indeed! Memorable experience!

 

[markT]

This is for educational purposes.. Explains what BBQ is and how to say App- A- latch 'un...

 

[True Grit]

 

[quest450]

It was supposed to rain all day in SWFL so I had no plans for bbq but the weather man was wrong again, all I had ready to go was some wings…..love me some wings on my Weber kettle with “Vortex”

 

[snert]

View attachment 1675178

hat, exactly, am I looking at here? I see shrimp...

 

[GotRDid]

Crawfish Boil?

 

[ELR LVR]

View attachment 1675178

Oh my gosh!
I need to get me one o those!!!

 

[ELR LVR]

So,
I did a Brisket recently
Dang toughest piece of meat I have had in a long time
I did it slow smoked over wood.
maybe 3 hours, looked wonderful
Tasted good but..........
It was like chewing gum, had a lot of gristle texture.
-----------------------------------------------------
Should I just give up on Brisket? Or was it likely the cut of meat I got?
I can do Beef Chuck beautifully, even though Chuck can turn out tough if done wrong
Mine doesn't, I usually use it in stew afterward
Because if I smoke it on the BBQ first, it's already cooked and doesn't become stringy from overcooking in the stew so can be thrown in pretty much anytime.
And after marinating about an hour in some nice stew, becomes nice and tender but still holds it's beef
steak like texture and smoked flavor.

 

[quest450]

I'm afraid bark was just forming @3hrs, brisket usually takes 14hrs+ @ 225F

 

[Alex Wheeler]

I'm headed to Seward in a few days and hopefully coming back with some Halibut, lings and some salmon to try my hand at smoking

Next time pick up some black cod, aka, sable fish, or butter fish. THE BEST smoked fish there is imo.

 

[Alex Wheeler]

So,
I did a Brisket recently
Dang toughest piece of meat I have had in a long time
I did it slow smoked over wood.
maybe 3 hours, looked wonderful
Tasted good but..........
It was like chewing gum, had a lot of gristle texture.
-----------------------------------------------------
Should I just give up on Brisket? Or was it likely the cut of meat I got?
I can do Beef Chuck beautifully, even though Chuck can turn out tough if done wrong
Mine doesn't, I usually use it in stew afterward
Because if I smoke it on the BBQ first, it's already cooked and doesn't become stringy from overcooking in the stew so can be thrown in pretty much anytime.
And after marinating about an hour in some nice stew, becomes nice and tender but still holds it's beef
steak like texture and smoked flavor.

You pulled it too soon. You dont pull them until they poke soft. Internal temp is not the gauge of doneness. If you want something thats like brisket but better and cooks quicker find some beef ribs with the meat still on them.