What’s on the Grill

[67plexi]

I used cod for crab and shrimp bait. I like sport fishing we would go to Cabo San Lucas Mexico every fall for six weeks my uncle let me use
his 50 foot Main ship twin V-16 GMC diesels that boat cruse 50 knots the fuel bill was expensive Marlin fishing was fun.
And the diving was amassing.

 

[Thatbastarddon]

RIIIIIIIIIIIIIIIBS!!!!!!

And fresh cut grass smell today…

 

[iblive]

Smoked a pork shoulder a couple days ago for BBQ Pulled Pork. Had a large Maple lose a huge branch last summer. Cut it up and let the pieces dry/cure. That's what I used for the smoking wood this time. Seemed to put a decent but subtle smoke flavor in the meat.

 

[C-Grin]

Baby back Reid’s for a b day party today.

 

[C-Grin]

 

[C-Grin]

Party was great (daughter in law B day) ribs were awesome. The birthday cake got dropped on the ground, total loss .

 

[Thatbastarddon]

PIT BEEF !!!!!!!!!!!!!!!!!!!!!!

YUM!!!!!!!!!!!

 

[iblive]

Well…. Not grilled. Crock pot. Carnitas for Taco Tuesday. One of our favs.

 

[iblive]

PIT BEEF !!!!!!!!!!!!!!!!!!!!!!
View attachment 103421
YUM!!!!!!!!!!!

Seasoning? And how ya feeding it?

 

[Thatbastarddon]

Seasoning? And how ya feeding it?

SPGO…keeping it simple…cherry, and mesquite wood for smoke. Tonight was a sub roll, toasted lightly with some baby Swiss, topped with Cole slaw, horseradish sauce, and some burger sauce.

 

[iblive]

SPGO…keeping it simple…cherry, and mesquite wood for smoke. Tonight was a sub roll, toasted lightly with some baby Swiss, topped with Cole slaw, horseradish sauce, and some burger sauce.

That sounds really good.

 

[iblive]

Finally did our birthday dinner for me last night. I finally made it to the fish market for some fresh salmon.... (at least as fresh as one can get in NE Illinois. 100 times better than what's available in the grocery stores) Anyway.... here's a photo barrage for you.

What 2 1/2 lbs of salmon looks like. Cut the tip/tail off and froze. Will get smoked. Probably next week. Took the rest and cut into 4 fairly equal steaks. Two for last night. Two in the freezer for another meal later. I brined the fish for about an hour and let dry in the fridge for a couple hours before grilling. Seasoning was the brine and then some pepper and tarragon. Kept it simple.

I grilled the salmon. Wifey made the salad, roasted potatoes and the Bearnaise Sauce that was drizzled over the fish and chips.

Finished off with a slice of her famous homemade cherry pie with a dollop of whip cream. Didn't have ice cream in the house.

 

[JohnnyGoo]

Yum

 

[Mitch Pearrow SJMP]

Yum

That sure looks tasty doesn’t it..

 

[Thatbastarddon]

First nice weather, chill, fall day….time to smoke some salmon!!! I need hockey snacks!

Been going on 2 hours of slowly increasing temperature…started at 107°, and crept up to 147° over that 2 hour stretch. Alder wood for the smoke. I just pulled them to baste with maple syrup and rub mixture. Back in, and after opening the lid twice, I’m running again at 166°…so touchy when trying to run a live fire this low. Just a change in wind direction can wreak havoc with smoker temps.

 

[iblive]

First nice weather, chill, fall day….time to smoke some salmon!!! I need hockey snacks!
View attachment 103601
Been going on 2 hours of slowly increasing temperature…started at 107°, and crept up to 147° over that 2 hour stretch. Alder wood for the smoke. I just pulled them to baste with maple syrup and rub mixture. Back in, and after opening the lid twice, I’m running again at 166°…so touchy when trying to run a live fire this low. Just a change in wind direction can wreak havoc with smoker temps.

Looks and sounds yummy. I’ve not done salmon at that low a temp. But I’ve been doing my own bacon. Curing the pork belly then smoking. Aim is about 170 degrees in the smoker. Holding at 225-250 is way easier. Been using cherry wood for the bacon and salmon when I do it.

I’ve gotten a pretty good supply of cherry from a friend and my own trees have supplied me with oak and thanks to a huge branch that just came down, an almost unlimited supply of maple.

 

[Thatbastarddon]

After a second basting…



Back in for the finish…

 

[Mitch Pearrow SJMP]

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Not on the grill, but on the stove.
Green Chile chuck roast, beans and rice with tortillas.
It’s something I love and used to get in the town I grew up in.. La Puente.
I will add potatoes, and more green chilies to the pot once the chuck breaks down.

 

[iblive]

After a second basting…
View attachment 103603

View attachment 103604
Back in for the finish…

You’re making me hungry. From the earlier post where I grilled some salmon. Save the tail to be smoked. Did that a week ago. Not quite like you’ve got going here…. Just that piece of salmon and a couple chicken breasts. Did it on my small water smoker. Finished product.

 

[iblive]

You’re making me hungry. From the earlier post where I grilled some salmon. Save the tail to be smoked. Did that a week ago. Not quite like you’ve got going here…. Just that piece of salmon and a couple chicken breasts. Did it on my small water smoker. Finished product.

View attachment 103605

Just did a simple brine on the salmon. Salt, brown sugar, bay leaf and some pepper corns. Chicken just got a plain ole salt brine. No further seasoning other than smoke on the salmon. Some BBQ rub on the chicken. It went fast. About 45 minutes on the fish. Hour and 1/2 on the chicken. Also why I used the small smoker.