The Barbecue Thread

[lonestar]

Nice, glad it was a simple solution. 

[goo-goo]

 

[Podaar]

So, I'm making chili verde for watching the Rose Bowl tomorrow (Go Utes!) and my plan all week was to mesquite smoke a pork shoulder today in preparation for assembling the chili tomorrow. I put the shoulder in a brine last night before bed (salt, agave nectar, garlic, oregano, and green chilis). When I woke up this morning, there was 6" of fresh snow all over everything and was still coming down. So, I had to get inventive.

[bosk1]

  Love that.

[YtseBitsySpider]

Bought my first new BBQ in just over 20 years. I had a cast iron SunShine bbq. An Australian company that lasted in North America about a month. Long enough for my step father and I to buy one. His died a couple years before mine and I was able to canabalize burners out of it. I lost count of how many relative's bbqs mine out lived. Almost like monitors. I bought an NEC monitor...and just never died.

Anyhow. They sure don't make em like they used to. For just over 1K I was able to get a BroilKing 3 burner machine. It feels like a mid to lower end unit.

We'll see how long she lasts.

[Chino]

Bought my first new BBQ in just over 20 years. I had a cast iron SunShine bbq. An Australian company that lasted in North America about a month. Long enough for my step father and I to buy one. His died a couple years before mine and I was able to canabalize burners out of it. I lost count of how many relative's bbqs mine out lived. Almost like monitors. I bought an NEC monitor...and just never died.

Anyhow. They sure don't make em like they used to. For just over 1K I was able to get a BroilKing 3 burner machine. It feels like a mid to lower end unit.

We'll see how long she lasts.

I noticed that when I was trying to find a nice offset smoker. It seemed like you had to spend upwards of $1000+ to get something that wouldn't rust through in just a few years.  I ended up finding a 15+ year old chonker that I love. It's 1/4" steel all around. Most of the new stuff is 3/16", and in a lot of cases just an 1/8". I only paid $50 for the thing (was a royal bitch to move) and it's given me three solid summers so far, with plenty more on the horizon.   

Anyways, it was 68 degrees where I live yesterday (snow storm starts in 12 hours), and it got me excited for cook season. Summer is coming.

[ReaperKK]

Bump! I got an early anniversary gift from my wife today, a blackstone griddle. Going to set it up and make some smash burgers this afternoon. Any of you guys mess around with a griddle before?

[bosk1]

Yesterday, did a REALLY nice hot smoked salmon.  It was the best I've done by far, and one of the best pieces of salmon I've ever had.

It was a VERY simple recipe and process:  Brined 2 lb. salmon fillet in mixture of about 1/2 cup brown sugar, 1 tbsp. kosher salt, black pepper, and garlic powder.  It was a short brine--only about 2 1/2 hours, so while there was a pellicle, it wasn't a really thick one.

Smoked it at between 200 and 225 on the Kamado Joe with some apple wood for about an hour and pulled it at 130 internal temp and let it rest.  Brushed on a light glaze at the beginning and again about 10 minutes before it finished.  Glaze was soy sauce, honey, and lemon zest.

Wish I would have gotten a pic, but was in a hurry.  Sorry. 

[ReaperKK]

That sounds amazing and something I need to try this weekend.

[lonestar]

Process is solid.. A few tricks I'd add... Work some citrus zest into the dry brine, really sparks up the flavor, and you didn't say it, but letting it air dry between brine and smoke for a few hours at least really kicks up the pellicle formation.

[bosk1]

Thanks!   

Another trick I used that I got from another recipe some time ago is that I put the fish on a cookie cooling rack and put that rack on the grill.  When it was done, just lift that rack off the grill instead of trying to get the fish off a hot grill with a spatula and risking breaking it and losing some of it. 

[Chino]

My local Costco started selling beef back ribs. I've long complained that they don't sell short rib, but this is close enough, especially for four bucks a pound.

[jingle.boy]

Can I suggest that you cater your own wedding?

Please

[Chino]

I suggested that in open field. I was denied