ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 03-15-2013, 03:56 PM   #1
GARNAAL
Take a breath!
 
Join Date: 09-15-11
Location: Houston, TX
Downloads: 0
Uploads: 0
Default Casual dinner while working on the pool..

here we go ..
cleaning up my pool filters to get ready for that hot Houston summer..

some slowly grilled Beef ribs, simple rub (pepper/salt/paprika powder) and Hickory chips in the wood basket to add a light smokey taste , basted with some Red Wine Vinegar/BBQ sauce the last 1/2 hour..
with Grilled marinated Shiitake mushroom and Artichokes.


while cold smoking a side of Sockeye Salmon for ~5 hours with Apple wood sawdust, after brining it in Morton Tender Quick and Brown sugar overnight en drying it for a couple of hours.. Sliced up and on some Knackabrot with Cream cheese as appetizers ?
__________________
food bloggin at http://oldjinks.blogspot.com/
GARNAAL is offline   Reply With Quote


Unread 03-15-2013, 04:22 PM   #2
Thermal Mass
is one Smokin' Farker

 
Thermal Mass's Avatar
 
Join Date: 02-05-13
Location: Jackson, WI
Downloads: 0
Uploads: 0
Default

Looks great!
Can't wait for the spring salmon season here, we don't see enough smoked fish.
Hard to find fresh chokes here too, do you cook them til the leaves start to almost fall out or just look for a nice char?
Thanks!
__________________
42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
Offically a ZERO!!
My Build:
http://www.bbq-brethren.com/forum/sh...d.php?t=153650

"When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes
Thermal Mass is offline   Reply With Quote


Unread 03-15-2013, 04:50 PM   #3
GARNAAL
Take a breath!
 
Join Date: 09-15-11
Location: Houston, TX
Downloads: 0
Uploads: 0
Talking

Quote:
Originally Posted by Thermal Mass View Post
Looks great!
Can't wait for the spring salmon season here, we don't see enough smoked fish.
Hard to find fresh chokes here too, do you cook them til the leaves start to almost fall out or just look for a nice char?
Thanks!
Love that Sockeye - !!

she marinated the halved artichokes and I grilled them for a while till they get soft.-

personally I like them better when she takes whole ones and sprinkles them with Olive oil and some pepper and salt - then in the microwave for a couple of minutes - separates the leaves - opening them up and sprinkles some more olive oil in it and dusts heavily with parmesan cheese in between the leaves - then on the grill to warm up again!!
__________________
food bloggin at http://oldjinks.blogspot.com/
GARNAAL is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:47 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.