real bbq

[Sweeney287]

Ah, nothing special, just minted chops and chicken, just a quickie.

[Guest ShoePiss]

Tomorrow's smoke :-

 

Sockeye Salmon freshly caught from the Columbia River and gutted at the roadside, bought it from local Indians. Sitting in a brine overnight consisting of :-

 

Kosher Salt

Brown sugar

Lemon pepper

Garlic powder

Onion powder

Soy sauce

Teriyaki sauce

Dried Dill

 

Tomorrow I'll smoke it using Alder and Cherry woods at about 180F for a few hours, simply can't beat smoked Salmon.

[Guest ShoePiss]

[/img]

 

done, some pieces already consumed. Not bad at all.

[Newport]

You shouldn't marinade meat. And especially not buy the oversalted shit they sell in supermarkets. Buy clean meat and then put on a spicy rub. The meat will be much juicier.

[Guest ShoePiss]

did this last night, really simple with great results.

 

Beer can chicken and corn - very American.

 

Basically stick a half full can of beer up the bum of the chicken so it stands up like in the picture, rub with whatever seasons/spices you want and grill.

 

[odris]

What the fuck! You are seuxally assaulting the chicken! That looks fine that though.

[neko]

stumpy - i just bought a fresh local sockeye salmon for canada day tomorrow.

 

i might just try and emulate what you've done.

 

i've only got a smoke box for wood chips, but i might do it on a cedar plank, so as not to copy you exactly.

 

pictures on thursday, i guess.

[Guest ShoePiss]

stumpy - i just bought a fresh local sockeye salmon for canada day tomorrow.

 

i might just try and emulate what you've done.

 

i've only got a smoke box for wood chips, but i might do it on a cedar plank, so as not to copy you exactly.

 

pictures on thursday, i guess.

 

You should probably but that cedar plank in water now, I've done it that way and it catches fire pretty easily! I defo recommend a brine for the salmon beforehand too, it really helps keep the moisture in and depending what you add can really enhance the flavour.

[neko]

You should probably but that cedar plank in water now, I've done it that way and it catches fire pretty easily! I defo recommend a brine for the salmon beforehand too, it really helps keep the moisture in and depending what you add can really enhance the flavour.

 

thanks - i'm all over that (it's not my first time). going to do a simple brine like yours (maple/soy/ginger)

 

my cedar planks are usually fine if soaked for a few hours. i keep a spray bottle handy, just in case.

[Chocoholic]

Do the contents of the beer can provide anything other than the stability for the can? Does it heat up and infuse into the chicken? If not, what a waste. Pour out all of your cool beer into a glass and half fill the can with water.

[neko]

no, the beer flavour does come through - it's worth sacrificing one for the good of the many.

[neko]

got an 8 lb ham with bone from the butcher yesterday, and am going to bbq it tonight, something like this....without the hillbilly music and voice over.

 

[YOUTUBE]LWMKTJ_WSpQ[/YOUTUBE]

 

any thoughts stumpy ? i'm thinking of doing more of a honey soy mustard glaze and orange juice for liquid.

[Randy Marsh]

 

 

 

 

 

 

 

 

DONE

[RedinSweden]

Aye, tried to get it during a cross-leg-change-over but was a fraction too late

 

What strange meat is on that second picture?

 

They be beef medallions. Very tasty as well

 

I found this sequence to be utterly hilarious.

[Guest ShoePiss]

 

 

 

 

 

 

 

 

DONE

 

The great British bbq, hopefully those burgers and sausages were nuked to a nice charcoal colour. You can never be too careful so it's best to obliterate them to be safe, washed down with shite lager is just the icing on the cake.

[Nunavut Patrick]

 

 

 

 

 

 

[Newport]

 

 

 

 

 

 

 

That's one strange combination. :whistle:

[Guest ShoePiss]

First smoke of the year.

 

Some ribs, bbq baked beans, girlfriend will be baking corn bread (from a packet as she's domestically challenged)

 

Ribs covered in mustard and a dry rub overnight in the fridge. Smoke uncovered for 3 hours, then foil wrap for 2 hours, unfoil for 1 more hour. Hickory wood chunks, 225F, spraying with apple juice and Glenfiddich every 30 minutes.

 

BBQ baked beans, used this recipe a few times and it comes out great. I leave out the brown sugar though as I don't like them sweet.

 

6-8 strips of bacon cut into 1/2 inch squares

1/2 Medium onion, diced

1/2 Bell pepper, diced

1 - 2 Jalapeño Peppers, diced (seeding is optional)

1 - 55 ounce can Bush’s Baked Beans

1-8 ounce can of pineapple chunks, drained

1 Cup Brown Sugar, packed

1 Cup ketchup

1/2 - 1 Tbs. dry (ground) mustard

 

[odris]

That looks quality, keep them coming during the summer.

[Nunavut Patrick]

I want to visit Stumptown, swill Oregon lager and devour ribs and beans and then pass out.

[Guest ShoePiss]

Do it Patrick.

[a stoner]

Had our first bbq today. Mexican chicken for me and the kids, garlic chicken (she likes it) for the missus, fresh sausages, homemade burgers and all the salady shit. Took the mutt for a walk then sat out with the patio fire lit till about 10 when the famer in the field next to the house started muck spreading!! That is 10 PM!!

[The-Sir]

 

 

 

 

 

 

Is it just me or does this picture look a bit... nagging wife-y.

[RJ Fan club]

I'd be all over this except I don't have a garden, somewhere to store the smelly meat and reckon the missus would twat me when I smoke it and ruin the flat.

 

Keep it coming though boys, look all good.

[Liverpool lad]

I am hungry looking at those pictures, I might have to hunt down Stumptown and eat at his place