BBQ/Smoking Meat
- Thread starter jstim
- Start date
TK-422
New member
I BBQ some chicken tonight on mesquite
Dry rub
Chipotle powder
Chili powder
Garlic powder
Fine ground salt
Fine ground pepper
Onions, cilantro, olive oil
I spray on the olive oil lightly so the rub will stick, bag it overnight and cook it when the mesquite is ready.
It came out very - very good.
Dry rub
Chipotle powder
Chili powder
Garlic powder
Fine ground salt
Fine ground pepper
Onions, cilantro, olive oil
I spray on the olive oil lightly so the rub will stick, bag it overnight and cook it when the mesquite is ready.
It came out very - very good.
97BlackAckCL
Elite Member
Hoppy, malty 13% goodness courtesy of Evil Twin. Cedar plank salmon, shrimp and grilled crab legs. Oh! And more rabbit food. Yum, yum!!
Holy hell! If I wasn't allergic to shellfish I would so be doing this!
cfranck1
New member
Since I was at work on Saturday drooling over what some of you have made.
Decided to do some smoking myself too...
I tried the apple butter pork tenderloins again with cut up apples in it, made it a lot better!!
And pulled it off when the meat hit 140*
Nice and moist, melt in your mouth pork!
And a baked bean recipe that I found on YouTube and made it my own, slow cooked for 3 hours in with the meat!!
And some cold broccoli salad to finish the plate off with.
Damn was it all good, with left overs for work today!!
Some at work all ready salivating!!
Decided to do some smoking myself too...
I tried the apple butter pork tenderloins again with cut up apples in it, made it a lot better!!
And pulled it off when the meat hit 140*
Nice and moist, melt in your mouth pork!
And a baked bean recipe that I found on YouTube and made it my own, slow cooked for 3 hours in with the meat!!
And some cold broccoli salad to finish the plate off with.
Damn was it all good, with left overs for work today!!
Some at work all ready salivating!!
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97BlackAckCL
Elite Member
Looks amazing!
I want to try this pork tenderloin, but I have a question. I have several jars of apple butter that were given to me. Do you guys think it would be good using this instead of the apples?
I want to try this pork tenderloin, but I have a question. I have several jars of apple butter that were given to me. Do you guys think it would be good using this instead of the apples?
cfranck1
New member
That's what I used on top of adding apples to the mix.
I added apples because I wanted more flavor and even more moisture to the pork since tenderloins are pretty dry to begin with.
If you do use apples get some with some bite, IE: granny smith, etc...
octanejunkie
Elite Member
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Hoppy, malty 13% goodness courtesy of Evil Twin. Cedar plank salmon, shrimp and grilled crab legs. Oh! And more rabbit food. Yum, yum!!
The seafood looks great.
Mind sharing the seasonings and cook temps etc?
97BlackAckCL
Elite Member
What does SPG seasoning stand for?
cfranck1
New member
00Sebby
Senior Member
I cooked over a raised grate at about 350. Red coals in bottom so there was good heat. Did the salmon and frozen crab legs at the same time, took about the same amount of time to finish. Threw the shrimp skewers on toward the end, just enough time to get a few sears and turn red. Seasoning is just a blackened redfish seasoning and Slap Ya Mama (because I ran out of redfish seasoning). Salmon also had lemon slices and some butter tabs that melted in during cooking. Turned out great!
Oh ok. I just assume on all the posts that everyone makes their own seasoning and not store bought
For measuring temp, do you have one of those thermometers you put in the grill? I have one too...
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cfranck1
New member
Oh ok. I just assume on all the posts that everyone makes their own seasoning and not store bought
For measuring temp, do you have one of those thermometers you put in the grill? I have one too...
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For the most part I make my own seasoning.
I do have store bought ones too.. depends what taste I want at the time.
I have two thermometers in the hood of my grill (one on each side of the grates) and one you put on the grates.
Also have a digital meat thermometer to take the temp of the meat..
Ah ok.
As a noob, I've been reading a lot of AmazingRibs and other sites to try to become informed.
I've started doing a better job with chicken and steak in terms of telling when its done cooking by sight, but I double check with digital thermometer.
I read though that seafood like fish and shrimp are a lot harder to measure temp for because they cook so fast. Do you look for the same carmelization that happens to the other meats?
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jstim
New member
I cook most all my fish skin on, and once it generally starts to flake, I know it's ready. And shrimp, usually once it gets pink it's done. Too much cooking on the shrimp and its overcooked.
Lol
I meant to type carmelization. Autocorrect is hilarious sometimes.
I haven't yet grilled fish but i noticed in the broiler inside, frozen salmon oozes out white stuff when done alao.
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jstim
New member
That is proteins from the fish, it's good for you. Once the salmon starts to flake at all, it's pretty much done. Usually less than 10 minutes depending on how hot it is.
Flake is what? You touch it and it kind of flakes off?
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