What are your other hobbies ?
- Thread starter horribleherk
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Dino Party
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Damn I want a fried walleye sandwich right damn now
horribleherk
home grown
We dont have walleye or northern pike out here catching a pike or muskie is on my bucket list crappie & sturgeon are the best eating around here striped bass running a close 3rd I like to catch a salmon for the fight but they go strait to the smoker
horribleherk
home grown
Sunday afternoon ribs & chops low & slow on the front porch hoping to get a weber smoky mountain grill for Christmas I'm using what is called the snake method of placing charcoal in a way it burns from one end giving lower heat & a longer burn time
18B
In Bloom
Check out T-Roy Cooks on you tube!
horribleherk
home grown
horribleherk
home grown
Some of the you tube stuff gets pretty complicated as I'm a novice I kept it simple 3 ingredients the hunts at first glance seems generic & I suppose it is but in my opinion this is way underrated been using this all summer & getting good results with sea salt & Lowry's lemon pepper this combo is killer on pork & chicken
horribleherk
home grown
The chops I hit with teriyaki kinders
is a brand of sauce I use quite a bit too I threw some corn on after I pulled the chops the ribs got about 1-1/2 hrs left
is a brand of sauce I use quite a bit too I threw some corn on after I pulled the chops the ribs got about 1-1/2 hrs left
horribleherk
home grown
The ribs came out good the chops were a bit dry , should of pulled them sooner the ribs made up for it
Love grilling corn on the cob!
Ribs are definitely more forgiving than chops. Especially boneless chops.
Your making me feel bad, I haven't fired up the smoker in about a month, been too busy (and if I'm being honest, too lazy). Maybe next weekend I'll throw some ribs on, I have a couple racks in the freezer.
Also, I've heard nothing but great things about the Weber Smokey Mountain. I follow a lot of BBQ and Smoking subs on Reddit and it's a really popular rig. Seen some amazing food come out of those!
Ribs are definitely more forgiving than chops. Especially boneless chops.
Your making me feel bad, I haven't fired up the smoker in about a month, been too busy (and if I'm being honest, too lazy). Maybe next weekend I'll throw some ribs on, I have a couple racks in the freezer.
Also, I've heard nothing but great things about the Weber Smokey Mountain. I follow a lot of BBQ and Smoking subs on Reddit and it's a really popular rig. Seen some amazing food come out of those!
18B
In Bloom
Man, honestly. I hardly ever go past just kosher salt, fresh ground pepper and some fresh garlic or garlic powder on beef or lamb etc...chicken, that plus paprika...simple...let the smoke burn them in...oh yes a good slathering of an avocado oil or just yellow mustard to get the seasoning to stick.
I never use any special seasonings really beyong that for grilling.
I'm the same for beef, lamb, pork roasts and poultry. Mustard for a binder then heavy on the kosher salt, pepper, paprika, garlic and chile powder. That's about it (except those times where I'm super high and decide to get creative). I do spray with apple cider periodically for longer smokes.
But ribs I do sauce now. I read this masterclass recipe from Aaron Franklin and decided to try his method.
They came out incredible. Best ribs I ever made. So now that's just how I do it. Sauce at the 2 hr mark and wrap for the last 2-3 hours. He uses foil but I use butcher paper. Either way, it was a game changer. There's some kind of magic with the sugar in the BBQ sauce and the fat from the ribs that just gives them such a perfect finish.
Dino Party
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Man I’m sitting here in the dentist office waiting to get a filling, hungry as fuck, reading this and being even more upset that I’m here and not eating bbq.
Could ask if they have bbq flavor toothpaste?
???
horribleherk
home grown
Yeah, I go really simple on fish. I'll season it after depending on how I use it but like you said, a lot of seasonings make fish taste kind of off or bitter when smoked. What do you do for a brine? Mines just soy sauce, water and a little sugar or honey.
I make a smoked fish pate using a recipe from my dad's buddy that's a homerun and super simple. Usually use bluefish because it holds up well in the smoker. Just flake the smoked fish then mix with some mayo, chives and paprika. Slap it on some Ritz and it's a killer snack during the game.
18B
In Bloom
You have to get the smoke flow right and I also do not soak my wood chunks in my indirect smoker...I do know what you mean by a bitter taste...I've gotten that before on light tasting things, but also I threw in some mesquite...of which I now never use...I just use oak, peach, apple woods. I smoke a lot of fish(well, not this year)...bluefish is only edible when smoked...lol
Dino Party
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I was wrong, I was there for a cavity filling! Cleaning is later. I had them order the bbq toothpaste for it. My choices were hickory, applewood, or peach habanero
18B
In Bloom
I use
and then I will use chunks of different wood...I also use oak I have cut off my property...and peach wood as I cut down all the peach trees anyways as they attract deer and make cows n horses etc sick....I just keep it as simple as can be.
Cobia, kings, wahoo, etc...all taste good smoked.
and then I will use chunks of different wood...I also use oak I have cut off my property...and peach wood as I cut down all the peach trees anyways as they attract deer and make cows n horses etc sick....I just keep it as simple as can be.
Cobia, kings, wahoo, etc...all taste good smoked.
