BBQ/Smoking Meat
- Thread starter jstim
- Start date
97BlackAckCL
Elite Member
Had the family over for easter and made 2 smoked leg of lamb, they turned out absolutely fantastic!
Did the dry rub overnight and also used homegrown fresh rosemary as part of the rub
I also made a baste at the first hour and basted the meat to keep it moist, using fresh rosemary and thyme, some salt, pepper, garlic and red wine vinegar, and basted it on with a brush made from fresh herbs
The end result
The meat was a nice medium to medium-rare all the way through and the flavor was amazing. Definitely better than my first attempt around Christmas
Going to have the leftovers tonight :yum:
Did the dry rub overnight and also used homegrown fresh rosemary as part of the rub
I also made a baste at the first hour and basted the meat to keep it moist, using fresh rosemary and thyme, some salt, pepper, garlic and red wine vinegar, and basted it on with a brush made from fresh herbs
The end result
The meat was a nice medium to medium-rare all the way through and the flavor was amazing. Definitely better than my first attempt around Christmas
Going to have the leftovers tonight :yum:
Last edited:
This may be considered sacrilege but I recently make a brisket using sous vide and the results were spectacular. Here's the method I used:
The Food Lab's Complete Guide to Sous Vide Smoked Brisket | Serious Eats
In a nutshell: Rub with salt and pepper, Sous Vide at 155F for 36 hours and then finish with ~3 hours of indirect smoke @275F on the weber kettle. Takes a long time but only the final 3 hours should be considered "active" where you actually have to monitor it.
octanejunkie
Elite Member
Whatever gets the job done
I special order deckel and smoke it for 24+ hours at 195. It's spectacular.
Sent from my Nexus 5X using Tapatalk
97BlackAckCL
Elite Member
ddnww
New member
thanks for the replies guys, I was on a crunch time for Easter. I did end up doing my first brisket. Some of you diehard bbq'ers might think my setup is blasphemy to barbeque lol. I don't have a smoker, I use my propane grill and have turned out some amazing meat thus far. I Ended up doing a simple salt pepper rub and let that sit for a couple hours. I smoked it for about 12 hours to reach the recommended temp. It was a hit and I think it came out amazing for my first brisket. I didn't take any pics.
Man, this thread is making me hungry.
I was going to ask if many of you have good luck with the Green Egg/Char Griller Akorn grills for smoking but it looks like some of you are cranking out good stuff with them.
After using one several times last weekend while visiting a friend I'm sold, it was impressive how long the coals lasted and how precise you could get with temp control.
Anyone else have one and thing the Akorn is a good buy?
I was going to ask if many of you have good luck with the Green Egg/Char Griller Akorn grills for smoking but it looks like some of you are cranking out good stuff with them.
After using one several times last weekend while visiting a friend I'm sold, it was impressive how long the coals lasted and how precise you could get with temp control.
Anyone else have one and thing the Akorn is a good buy?
97BlackAckCL
Elite Member
Never smoked cod, but smoked plenty of salmon. I'd keep it simple, salt, pepper and lemon juice
When I smoke salmon I like throwing a little onion powder on as well, but not sure how it would work on whitefish.
JSparky
New member
Roger that, I'll report back. I'm a big fan of Kipper's so I'll look up some recipes for that, they're quite a bit oilier than cod so we'll see what happens.
00Sebby
Senior Member
Here's my 2 cents on the Akorn. It is going to get you the same fantastic results as the BGE. My issue with it is it's made of steel and like every other steel grill it's going to rust out in a few years. Yes it's 1/3 the cost of an Egg. I've had my Big Green Egg for 12 years and it still works like new. It has a lifetime warranty and it should last as long as I will need a grill. And I only had to buy it one time.
Sent from my iPhone using Tapatalk
So even if your BGE rusts out, they will replace it with a new one?
Sent from my Acer Chromebook R11 (CB5-132T / C738T) using Tapatalk
Ralphman
New member
The quality between the acorn and the BGE is night and day, Have used my buddies dads BGE before and the build quality felt great, have looked at the Acorn at the hardware stores and it just feels like the lid is going to fall off when you open it. I'm not sure a BGE will rust out with out help, I want to say that the inside and outside paint is a ceramic coating, very tough stuff and they seal very well and has stainless hardware/hinges so its built to last not rust and need replacing.
I have. Best bacon ever. Fairly easy.
Check out this website: Makin Bacon From Scratch - It Is Soooooo Much Better
They have good bacon recipes. I have tried the dry and wet cure methods.
So far, i have been able to make bacon (dry and wet cure), corned beef, smoked turkey legs, smoked ham and smoked pork chops.
Currently trying to figure out how to make Pastrami. The first 2 tries were fails.
