What’s on the Grill

Mitch Pearrow SJMP said:
I think

sometimes it’s also cot from Tri Tip
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Yeah...it could be almost anything beef, actually lol

I remember a couple of people that used to work in my dad's orchard would always be asking if they could buy our old (and really fat) family dog lol

My little sister spent some time living in Argentina and Brazil...(among other places...Aus, England, Czech Repub...) said that bushmeats are pretty commonplace and usually tasty...

I'll try anything (almost)
 
OK, I'm cheating a bit, seeing that this is baked and not grilled, but it's soooooo good.

Hack baked codfish over rice.
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I take a pound or so piece of cod, smear both sides with olive oil, salt, pepper, paprika, and lemon zest.
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Add a few lemon slices and juice the remaining lemon on top, along with some fresh garden grown chopped parsley flakes.
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Bake in oven at 350 for 20 or so minutes, or until the fish starts to flake.

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Serve over rice, and dig in. A feast that any whitefish lover would enjoy.
 
Gonna try a chicken on the ol Brinkmann...using Don's method...kinda

Not sure if this will work with the smoker I'm using....this one originally had an electric element and the area that holds the fire isn't really vented properly for coal use....however, I have Jimmy rigged it a bit and have had good results in the past. I tossed some bay leaves in the water pan cause why not.

I guess I could preheat the oven just in case

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mcblink said:
This thing looks like a burn barrel lol

It works. I've even used this thing to make batches of smoked cheese...that's a little challenging sometimes.

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I added the temp guage myself. I don't like knowing how much heat I have, or don't have.
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I would move that farther away from that wall, trust me on this one.
 
mcblink said:
Gonna try a chicken on the ol Brinkmann...using Don's method...kinda

Not sure if this will work with the smoker I'm using....this one originally had an electric element and the area that holds the fire isn't really vented properly for coal use....however, I have Jimmy rigged it a bit and have had good results in the past. I tossed some bay leaves in the water pan cause why not.

I guess I could preheat the oven just in case

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Do yourself a favor, and remove the water pan, or open the vents up, to get to 325°-375° to crisp up the skin....once you hit around 140° internal temp on the chicken....
 
Thatbastarddon said:
Do yourself a favor, and remove the water pan, or open the vents up, to get to 325°-375° to crisp up the skin....once you hit around 140° internal temp on the chicken....
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Good point, I did rub this one down with some olive oil before I seasoned it to kinda help with that some. Skin can be hard to nail in a smoker. Sometimes it comes out a bit like leather if you're not careful lol
 
Thatbastarddon said:
Me too!!! But I don’t have an army to cook for....and most of my friends have strange dietary requirements.....
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It's been awhile since I have done any of those. I bet my kids wouldn't remember it, which could make for a fun dinner one night - everyone gets their own little chicken!

One time I took a couple of quail out of the backyard with a pellet gun, my daughter really liked eating those lol

They were pretty good too
 
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