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What's Hittin' the Grill or Smoker?

Discussion in 'Cooking and Recipe Forum' started by USMC615, Jan 25, 2016.

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  1. Biigg50

    Biigg50 Addicted to ArboristSite

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    [​IMG]
    Just grilling up some boneless skinless chicken breast over mesquite charcoal.


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    Biigg50, Feb 7, 2019
    #981
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  2. Biigg50

    Biigg50 Addicted to ArboristSite

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    Good day of smoking.
    First did a TriTip for lunch
    [​IMG][​IMG]
    Then a lamb leg and sliced thin for sandwiches.
    [​IMG]
    Then ended the day smoking a slab of bacon that I’ll slice up in the morning.
    [​IMG][​IMG]


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    Biigg50, Feb 10, 2019
    #982
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  3. Backyard Lumberjack

    Backyard Lumberjack Addicted to ArboristSite

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    looks good, I especially like that lamb...
     
    Backyard Lumberjack, Feb 11, 2019
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  4. Biigg50

    Biigg50 Addicted to ArboristSite

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    Mid week TriTip and lamb chops.
    [​IMG][​IMG]


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    Biigg50, Feb 20, 2019
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  5. Biigg50

    Biigg50 Addicted to ArboristSite

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    First time making Canadian Bacon and it was a big hit for breakfast this morning. I used buckboard bacon cure and pork tenderloins for this. Cured for 4 days and smoked for 5 hrs with applewood. Refrigerated over night and sliced just before heating.
    [​IMG][​IMG]


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    Biigg50, Mar 9, 2019
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  6. hedge hog

    hedge hog ArboristSite Guru

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    [​IMG]



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    hedge hog, Mar 10, 2019
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  7. olyman

    olyman Tree Freak

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    how long for the smoke taste,,to punch thru that block of cheese?????
     
    olyman, Mar 10, 2019
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  8. stillhunter

    stillhunter Addicted to ArboristSite

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    some hot smoked Sockeye
    0310192054a.jpg

    w pickled red onions......

    0310192101a.jpg

    the split of wild cherry gave a very mild, sweet flavor
     
    stillhunter, Mar 10, 2019
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  9. hedge hog

    hedge hog ArboristSite Guru

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    2 hours for cheddar
    2.5 hours for the spicy cheese
    I started out at at 4 hours but after it sets for a week in a vacuum seal bag (like wine )
    It gets stronger and it is to much for me
    But I smoke for some guys that want 5 hours of smoke and love it
    They say to never let the cheese get to
    90* but I say 80 degrees
    Over 80 the cheese releases to much oil and sucks up the smoke
    I keep mine under 70*


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    hedge hog, Mar 10, 2019
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  10. hedge hog

    hedge hog ArboristSite Guru

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    Does it taste like salmon?


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    hedge hog, Mar 10, 2019
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  11. stillhunter

    stillhunter Addicted to ArboristSite

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    yes and Alaskan Salmon has much more flavor than Atlantic Salmon, I can eat it raw if it's not been frozen.
     
    stillhunter, Mar 10, 2019
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  12. hedge hog

    hedge hog ArboristSite Guru

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    [​IMG][​IMG][​IMG]
    Does it taste better than all of this ?


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    hedge hog, Mar 10, 2019
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  13. Backyard Lumberjack

    Backyard Lumberjack Addicted to ArboristSite

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    hh - Does it taste better than all of this ?

    probably so hh - you have impressive strings, but i'll go for 'stillhunter's... his are all cooked! lol...

    what do u have there? some big catfish, crappie and small mouth bass?... I have catfish, perch and lm bass on my place...

    personally, I am not sure any salmon is better tasting than any other... other than some of that Copper River Alaskan smoked candied salmon. :numberone: being from the Pacific NW I have eaten salmon most ways. it is my favorite fish, followed by good fresh north Atlantic cod. i'd be ok with crappie being #3 for me. salmon? - I like it all! down here I can get unfrozen Atlantic salmon nxt day air... really good! next to candied smoked, I like poached best. here is some we did on the grill this past summer... I just completed a small table-top type bbq unit restoration. I wont grill on it. primary purpose is to slow cook and poach salmon in tin foil packets...

    good same day caught steelhead is a melt in your mouth proposition, too. Seattle - I have had Green River steelhead that was very, very good!

    steak is great, but i'll take salmon any day!
    salmon.jpg
     
    Backyard Lumberjack, Mar 10, 2019
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  14. Backyard Lumberjack

    Backyard Lumberjack Addicted to ArboristSite

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    hh - you seem to be a bbging guru! smoked cheese is not everyone's forte! your smoking looks good. how do u like to cook such fish as those catfish? crappie? sm bass? will u do them on the grill or deep fry some, too?...

    any pix?
     
    Backyard Lumberjack, Mar 10, 2019
    #994
  15. hedge hog

    hedge hog ArboristSite Guru

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    Never had steel
    And tried salmon a few times and only liked it once because it was fresh never frozen .
    Just me I guess ?
    Walleye is my favorite
    Just got back to stocking flathead in the freezer
    Blue cat is only channel will eat just taste better


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    hedge hog, Mar 11, 2019
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  16. hedge hog

    hedge hog ArboristSite Guru

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    Can’t find any pictures.
    I will have to start doing that
    Deep fry with mushrooms is my favorite
    Grilled is good and slow smoked is good too
    But I tend to over cook it a little because l don’t want to get sick on it and not like anymore!
    Never tried the cold smoke with brine I stay at 190* or above on all the fish


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    hedge hog, Mar 11, 2019
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  17. Alyssa

    Alyssa ArboristSite Lurker

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    yes of course the food on the fire smells more pleasant, I prefer it more than the grill
     
    Alyssa, Mar 16, 2019
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  18. Biigg50

    Biigg50 Addicted to ArboristSite

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    My daughter bought this salt brick for my birthday and so far I really like it. A few days ago I did a flank steak and some chicken breast, tonight was pork tenderloins. These tenderloins turned out so good.
    [​IMG][​IMG][​IMG]


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    Biigg50, Mar 18, 2019
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  19. Flint Mitch

    Flint Mitch ArboristSite Operative

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    Ribs I just pulled off the Weber! [​IMG][​IMG][​IMG]

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    Flint Mitch, Mar 19, 2019 at 5:04 PM
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  20. Biigg50

    Biigg50 Addicted to ArboristSite

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    Ok now I’m really hungry!


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    Biigg50, Mar 19, 2019 at 5:37 PM
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