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BBQ

Tasty, hard to screw up grilled salmon. Catch fish. Filet fish. Cut filets into portion size pieces. Leave the skin on. Melt enough butter to baste the amount of fish you have. Add Johnny's Seasoning Salt to the butter. I use a charcoal grill at medium heat. You can add Alder chips if you like. Baste the skin side of the chunks and put them skin side down directly on the grill, no aluminum foil. Baste the top side. Lightly sprinkle with Johnny's. After about five minutes baste the top side again and flip the chunks over. Peel the the blackened skin off the now top side. Baste. Lightly sprinkle with Johnny's. After about five minutes, flip the chunks to brown the skin side, a minute or so. Times depend on how hot your grill is. Don't over cook. People who don't like fish will like salmon grilled this way. Edit:I MHO, the best grilled salmon/trout are (best to worst)1. Chrome fresh run Spring Chinook 2. Fresh summer run Steelhead, chrome bright and still have sea lice 3. Chinook from salt water 4. Silvers from salt water. 5. Fresh winter run steelhead. Most salmon and trout are great on the grill. I have even grilled a chrome bright Chum salmon I caught in the salt chuck. Contrary to what I was led to believe, it was delicious. YMMV.
 
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Capt. Oblivious said:
First one is a Leg of lamb that I "smoked" on the weber for about 7 hours at 150F, probably not smoked in the true cense more indirect heated with smoke chips on the charcoal.
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Not at all: that's smoking in the true sense! Different folks might have fancier/more expensive ways to accomplish that indirect heat + wood chips, but at the end of the day it's all smoked.

For cuts that I know aren't going to take very long (tri-tip, lamb legs, pork loins, etc.) I'll just run them on the grill rather than deal with rigging the smoker. Anything that's sensitive to specific temp or needs to run for multiple hours then I'll fire up the smoker proper. But no matter the vessel used they're all still smoked!
 
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mtncwru said:
Not at all: that's smoking in the true sense! Different folks might have fancier/more expensive ways to accomplish that indirect heat + wood chips, but at the end of the day it's all smoked. For cuts that I know aren't going to take very long (tri-tip, lamb legs, pork loins, etc.)

I'll just run them on the grill rather than deal with rigging the smoker. Anything that's sensitive to specific temp or needs to run for multiple hours then I'll fire up the smoker proper. But no matter the vessel used they're all still smoked!
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One I love to do is pork loin but Ill put it in a sealed cooking bag with all its marinade on the weber for about 1.5 hours then take it out and do it slow and very low for a another couple hours with wood chips, wrap in paper/foil and leave it alone for 45min. Pull it apart and on a fresh roll with some pickled vegies. wowzer
 
This is a very versatile spice blend/rub for using on almost every meat you grill, smoke or fry. My friend's ex "borrowed" it from the chef at the local yacht club where she was waiting tables while attending law school. Works great on boneless skinless chicken. The sugar in the blend seals the outside so even without skin or breading the juices are retained. Try it on pork T-bones about 1-1/4" thick, again, seals in the juices. Plain Jane burgers get a sprinkle for a little kick. Venison steak on the grill or fried in butter is superb when seasoned with this spice. The list is endless. As the commercial goes: "I put this shit on everything" Mikey likes it. Enjoy

2 TBS salt
2 TBS sugar
2 TBS ground black pepper
2 TBS granulated garlic
2 TBS paprika
1 TBS onion powder
1 TBS crushed dried rosemary
2 TSP cayenne
2 TSP oregano leaves
2 TSP thyme leaves
 
Ok guys, you all have to try bacon wrapped fatties and armadillo eggs sometime. The armadillo eggs are basically a jalapeño popper, except wrapped with a thin layer of pork sausage instead of bacon. I sprinkle a little of my house dry rub on, then cook in the offset. A fatty uses a lb of bacon woven into a mess blanket, I use 1 1/2 lb of pork sausage in a gallon ziplock bag. Press the sausage out to fill the bag in a thin flat layer. Unzip and cut the sides to peal back top layer of plastic. I chop onions, green chili pepper and cheese, then spread them in a layer onto sausage. Roll it up like hostess ho ho, then roll it with the bacon blanket. Cook in smoker about 3 hours.
 
MikeT49 said:
This is a very versatile spice blend/rub for using on almost every meat you grill, smoke or fry. My friend's ex "borrowed" it from the chef at the local yacht club where she was waiting tables while attending law school. Works great on boneless skinless chicken. The sugar in the blend seals the outside so even without skin or breading the juices are retained. Try it on pork T-bones about 1-1/4" thick, again, seals in the juices. Plain Jane burgers get a sprinkle for a little kick. Venison steak on the grill or fried in butter is superb when seasoned with this spice. The list is endless. As the commercial goes: "I put this shit on everything" Mikey likes it. Enjoy

2 TBS salt
2 TBS sugar
2 TBS ground black pepper
2 TBS granulated garlic
2 TBS paprika
1 TBS onion powder
1 TBS crushed dried rosemary
2 TSP cayenne
2 TSP oregano leaves
2 TSP thyme leaves
Click to expand...
That's real close to my everyday rub. I couldn't tell you proportions of mine. It starts out more or less equal portions of salt and light brown sugar. After that I just pour stuff in. I sometimes add chili powder if I'm doing beef.
 
Shameless plug. One of the best investments I ever made. It was called Cook Shack when I bought one at the Shot show in Orlando many years ago. Set it and forget regardless of ambient temp or wind. Cook Shack is still making smokers just more expensive.
www.bbqguys.com

Smokin Tex Pro Series Residential BBQ Electric Smoker - 1400 : BBQGuys

The Smokin Tex 1400 Pro Series Stainless Steel Electric Smoker is easy to use, just plug it in, put in the wood and food, shut the door, and set the temperature. Enjoy authentic old-fashioned pit barbecue and delicious natural wood smoked foods. Your food is slow cooked with exact temperature...
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My latest smoking avenue is cheese! Even started smoking cream cheese. Cold smoking using a smoke tube, and apple wood wood pellets. Rotate every hour, for four hours. Let rest about 30 minutes. Wrap in plastic wrap for three days in the fridge. Pull and vacuum seal. Cheddar and Gouda are my highest demand. Sam's Club sales a Merlot that is rich, smooth, and a hint of floral. Homeland sales a Horseradish that smooth and almost creamy. The Cream Cheese I use Sweet Preacher Rub all over and then smoke. The key is the internal temperature of your smoker must stay under 90, so cold winter days or spring/fall mornings work very nice.
cheese2.jpgcheese.jpg
 
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