Home Cookin' The BBQ/Smokers/Smoked Meats Thread...
- Thread starter notbob
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MiketheKing
Lurker
I bought premarinated Costco ribs, followed a "one pot" recipe, pressure cooked ribs 25 mins, then smoked 1.5 hours w/ mesquite, then basted w/ bbq sauce and broiled until slighly burned/crispy. Turned out amazing.
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MiketheKing
Lurker
If you wanna make new friends or have one helluva meal..hot smoke salmon! Simple to do, buy 1-2 lbs at costco/sams club, coat oil, salt, pepper, cayenne, garlic, onion powder...225 in smoker w mesquite or hickory, put in probe into fish cook until you hit 150 degrees. Usually only takes 30 minutes! We make fish tacos with the pull apart meat, w diced red onion, cabbage and homemade fish taco sauce....get some! !!
I'd jump into the pressure cooker craze, but the wench (and I) have so much stuff in the small kitchen.
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UnholyGoalie
Lurker
No smoking plans for this weekend, though I will be cooking. Thinking of trying smoked meatloaf next weekend though.
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Krussadams
Lurker
I normally cook a few racks of ribs for Easter, but the family wanted to go with carne asada this year. So I'm off duty.
I forgot to post something, but for a holiday potluck at work, I made cold smoked salmon (also involved the mailbox mod for the Masterbuilt smoker). No pictures of anything, but it came out phenomenal. Huge hit. Had all the fixin's....homemade creme fraiche, lemon wedges, capers, thin sliced red onion, dill sprigs. So good that I'ma be doing it every year at last once...probably several times.
I forgot to post something, but for a holiday potluck at work, I made cold smoked salmon (also involved the mailbox mod for the Masterbuilt smoker). No pictures of anything, but it came out phenomenal. Huge hit. Had all the fixin's....homemade creme fraiche, lemon wedges, capers, thin sliced red onion, dill sprigs. So good that I'ma be doing it every year at last once...probably several times.
beedee
4th Line Rabble-Rouser
Smoked two pounds of wings and four ABT's on Saturday. I used some "grilling sauce" that my parents brought back from their trip to South Carolina. I applied it at the one hour mark of the two hour smoke. Peach based with hints of jalape?o, it was really good on the wings (the far left two rows have the sauce), couple with the sweet and spicy rub I used. As always, I sprinkled some brown sugar on my ABT's for a little bit of sweetness.
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DRGinLBC
They're a finesse team.
Curious about your fish taco sauce. Mind sharing? I have a recipe but I'm not sold on it. We make fish tacos at least once a week.
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MiketheKing
Lurker
http://www.geniuskitchen.com/recipe/fish-taco-sauce-102672
Personally, I double the spices they ask for, as I like very flavorful stuff. Also, I save my old plastic mayonaise squirt bottles and spoon all the fish sauce into that so it's easy application on top of my tacos! Don't forget to either shred up some cabbage or buy a package of cheap "coleslaw" mix (without sauce of course) and add about 1 tbl spoon of salt, sugar and rice vinegar..hit it with pepper too if you're like me. Dice up red onions too. One other cool tip, I've been going to my local Mexican Market "Cardenas" and they have fresh made corn tortillas in store...it really adds some dimension vs store bought.. Give it a shot and get back to me!
Personally, I double the spices they ask for, as I like very flavorful stuff. Also, I save my old plastic mayonaise squirt bottles and spoon all the fish sauce into that so it's easy application on top of my tacos! Don't forget to either shred up some cabbage or buy a package of cheap "coleslaw" mix (without sauce of course) and add about 1 tbl spoon of salt, sugar and rice vinegar..hit it with pepper too if you're like me. Dice up red onions too. One other cool tip, I've been going to my local Mexican Market "Cardenas" and they have fresh made corn tortillas in store...it really adds some dimension vs store bought.. Give it a shot and get back to me!
M
MiketheKing
Lurker
Smoked two pounds of wings and four ABT's on Saturday. I used some "grilling sauce" that my parents brought back from their trip to South Carolina. I applied it at the one hour mark of the two hour smoke. Peach based with hints of jalape?o, it was really good on the wings (the far left two rows have the sauce), couple with the sweet and spicy rub I used. As always, I sprinkled some brown sugar on my ABT's for a little bit of sweetness.
looks amazing! I've yet to venture into wings yet. Not sure if I missed the process? Did you bread at all? Simply coat and smoke? If so how long and what degree? Also, whatever bacon wrapped thing you got there...i'm in!
DRGinLBC
They're a finesse team.
DRGinLBC
They're a finesse team.
We'll have to give that recipe a spin. Thank you for posting!
How long does it keep in the plastic squirt bottles? I always keep those around for my pulled pork sauce. As for tortillas...fresh is the only way to go. We have a tortillaria by our house that comes in very handy.
beedee
4th Line Rabble-Rouser
Thanks man, twas tasty times on Saturday!
Here is how I do my wings:
I typically prepare them the night before the smoke. I'll rinse them off in the sink, then pat them dry. After that I'll use a little bit of olive or vegetable oil to help the rub adhere. From there I apply the rub to both sides and then place them in a big ziplock bag in the fridge overnight. Then the next day I'll set them out on the sink (still in the bag) about 30 minutes before putting them in the smoker. I set the smoker to 275˚ (Masterbuilt 30, electric) and use apple wood chips. I put the chips in once the smoker gets up to temp at 275˚, then about 10 minutes later I'll put the wings in, for two hours. At the one hour point I flip them and if I want to sauce them, I do it then. After I close the door I add a smaller amount of chips to finish off the smoke. The wings are semi-crispy straight out of the smoker, but if you want to crisp them up more, throw them on the grill or in the oven. Since I have a charcoal grill I opt for the oven method; 10 minutes at 350 seems to do the trick.
The ABT's: (bacon wrapped jalapeno poppers, stuffed with cream cheese....or any other stuffings of your choice).
I am too lazy to prepare them myself so I usually buy them at Pavilions or Stater Bros. The one thing I do add though is brown sugar. All I do is sprinkle some in the bag that they come in from the butcher, and let it sit for a few hours, or over night. I smoke them at the same time as the wings (with the ABT's always above the poultry). 2 hours at 275˚ does the trick, and I also put them in the oven this last time, but not always.
Hope that helps.
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MiketheKing
Lurker
It usually last about 2 weeks it will stay as fresh as the mayonnaise and sour cream do in the fridge
fresh off the shelf jalapenos and pickled in the jar or whatever jalapenos have very different heat contents, just so you know. I myself prefer the former.
btw, DRG, do you have those rub/sauce recipes from that site?
