BBQ/Smoking Meat - Page 41 - Toyota 4Runner Forum

alexb · 07-05-2017, 12:51 PM

For independece day I did an Alaskan salmon smoked with some cherry wood for 1.5hrs then chilled and served cold as an appetizer. Main course was an 11lb USDA Prime brisket smokes over apple and cherry for 11.5hrs. Got the brisket at my local Sam's club for only $3.88/lb. Was all delicious!

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97BlackAckCL · 07-07-2017, 10:58 AM

I smoked a 16 lb turkey over this past weekend, I'd post pictures but Photobucket sucks. Used the remainder of the smoked turkey for Turkey Noodle Soup and Turkey Pot Pie

octanejunkie · 07-07-2017, 10:59 AM

Quote:

Originally Posted by 97BlackAckCL

I smoked a 16 lb turkey over this past weekend, I'd post pictures but Photobucket sucks. Used the remainder of the smoked turkey for Turkey Noodle Soup and Turkey Pot Pie

Perfect turkey-levelup right there

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LHuber · 07-13-2017, 11:20 AM

Quote:

Originally Posted by 00Sebby

If you like cooking outdoors and want a variety of cook styles available, an Egg is mandatory. So quit being tortured and go buy you one! It is a holiday weekend after all.

I cook on mine almost every evening. I admit it is becoming a bit of a challenge to find new things to cook on it but I will keep trying.

Wings are my favorite and mine are better than I've found almost anywhere in the country. Pretty simple recipe.

1 - Buy biggest wings you can find, section them into drums and flats.
2 - Season with McCormick Montreal Steak seasoning.
3 - Grill direct at 300-325 over oak lump with a few chunks of mesquite thrown around the sides. Cook to about 95% done... still tough but completely cooked.
4 - Pull wings into kettle or lidded container for tossing (not plastic because they are hot!)
5 - I use the 16oz bottle of Texas Pete Wing Sauce with a stick of butter melted in. I pour this over the 95% cooked wings in the tossing container and shake to get good coverage.
6 - Critical step! Place the sauced wings back on the grill for about 5 mins per side so the sauce cooks into the skin and meat a bit and to recrisp the skin. Save the sauce!
7 - After wings are desired doneness and crispy, pull into platter and serve. Use the sauce they were tossed in for an extra kick. That's why they have to be done before saucing.

It is amazing how good the mesquite smoke / Texas Pete flavor combination is!

a real torture for a hungry single man

2cooler · 07-13-2017, 12:09 PM

yummy

WRCREX · 07-19-2017, 09:09 AM

Quote:

Originally Posted by alexb

For independece day I did an Alaskan salmon smoked with some cherry wood for 1.5hrs then chilled and served cold as an appetizer. Main course was an 11lb USDA Prime brisket smokes over apple and cherry for 11.5hrs. Got the brisket at my local Sam's club for only $3.88/lb. Was all delicious!

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Your post has officially caused me to blow my diet for the day! LOL

theoutbackdream · 07-19-2017, 12:46 PM

Quote:

Originally Posted by alexb

For independece day I did an Alaskan salmon smoked with some cherry wood for 1.5hrs then chilled and served cold as an appetizer. Main course was an 11lb USDA Prime brisket smokes over apple and cherry for 11.5hrs. Got the brisket at my local Sam's club for only $3.88/lb. Was all delicious!

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THAT SALMON LOOKS SOOO GOOD.!!!!!!!!!

Recipe?

97BlackAckCL · 07-19-2017, 03:12 PM

Quote:

Originally Posted by theoutbackdream

THAT SALMON LOOKS SOOO GOOD.!!!!!!!!!

Recipe?

Also curious for this recipe, when I smoke salmon I do an overnight "dry" brine with half a lime squeezed over top, hand ground sea salt, ground black pepper and a dash of onion powder, let it sit overnight and then smoke with Cherry wood, definitely want to hear how he made that

Ralphman · 07-20-2017, 01:59 AM

I'm ready to cook some more and post it, just need to find a new phot hosting service or post sideway/upside down pictures.

alexb · 07-26-2017, 05:10 PM

Quote:

Originally Posted by theoutbackdream

THAT SALMON LOOKS SOOO GOOD.!!!!!!!!!

Recipe?

Quote:

Originally Posted by 97BlackAckCL

Also curious for this recipe, when I smoke salmon I do an overnight "dry" brine with half a lime squeezed over top, hand ground sea salt, ground black pepper and a dash of onion powder, let it sit overnight and then smoke with Cherry wood, definitely want to hear how he made that

Sorry for the late responses. Just got back from vacation in Cabo.

@97BlackAckCL that's pretty much how I did it, minus the overnight.

Nothing fancy (partially because of time crunch). Just some S&P and a random salmon rub I had in the pantry with some lime juice, was out of lemons (time crunch) and let it sit in the fridge for about an hour. Put it in my cookshack electric smoker at 200* until about 140-150* internal temp. Used some cherry wood chips. Wrapped it in foil in the fridge over night and served cold the next day with crackers as an appetizer. Was pretty dang delicious for how little I did with it. Of course it was pretty expensive Alaskan salmon from the fancy butcher in town so that probably helped some. Usually I get it cheaper at the local grocery, but being July 3rd that's all I could get (no complaining, other than the price lol).

97BlackAckCL · 08-23-2017, 11:00 AM

This thread died, going to revive it

Planning to smoke brisket and salmon over Labor Day weekend

slippers · 08-23-2017, 11:27 AM

Quote:

Originally Posted by WRCREX

Your post has officially caused me to blow my diet for the day! LOL

His salmon looks great, the brisket is…baller.

Ribs? Easy.

Barnyard pimp? Easy.

Pork butts? Easy.

Getting a brisket that large done so well is art.

aa.allen · 08-23-2017, 07:41 PM

I started the summer with a smoker/ my mesquite grille and my gas grill.
My smoker was old and got a big hole hole in it and my gas grill caught fire. Real fire they sent a brush pumper to put it out. That was fun, now that the "season" is winding down and grills are going on sale I am going to get another. I like to make fajitas most of all that's my specialty.

amalik · 08-26-2017, 01:52 PM

Anyone do a lot of gas grilling here? I did some steaks last night. Basically slow and low heat for a while... A little higher at the end for a sear. Anyway, my thermopop showed 155 or so before i took them off and this was in the middle of the steak. I ate from the center and the steak was brownish color. I then cut open the ends and they were pink. How is that even possible? I thought meat cooks outside first and then towards the center. Im thinking uneven heat, an infamous issue on gas grills. Please let me know any thoughts.

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aa.allen · 08-26-2017, 02:21 PM

Without looking through the whole thread does anybody have any good BBQ sauce recipes? I'd like to try to make my own.

There is getting to be where there is only 2 kinds of store bought I like. The first my wife doesn't like. The other I have to drive 250 miles to buy because it's a very small regional brand that made buy a small family and they don't sell on line. So if I run out before it's time to go see family in the area I'm outta luck.

Been thinking I should try to make my own I tried about 10 years ago to make my own and it was a train wreck.

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