This is from my old cell phone, so the picture quality is bad, but here’s a simple roast chicken I made awhile back. Used some vegetables to prop it up.
Damn that looks good… but ouch my heart and my kidneys lol…
coals are firing up right now, doing a smoked salmon. pretty excited
EDIT:
All done, fish rested and tasted awesome
Great pics everyone:tup:
Was lazy so nothing fancy, just rubbed tilapia with salt, pepper, and red chilli powder too bad the basil crust didn’t come out good this time but it still tasted great:
http://img401.imageshack.us/img401/9013/photo1ice.jpg
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Then I sauteed bell peppers and scallions in the pan drippings:
Beast mode. Alright dude, post up what you did so I can smoke one soon as well.
What’s everyone doing for the holiday weekend? I expect to see multiple posts with nothing but BBQ goodness come Monday. Anything less will be not be tolerated.
As for myself, smoked spare ribs and rib tips, yams, home made Mac & Cheese, corn on the cob and green beans.
Pics to come Saturday!!!
Made some shrimp scampi and filet mignon last night.
There goes my food budget for the month, haha. Worth it.
I wanna try ribs, maybe this weekend though likely I’ll do chicken or another salmon. I used this recipe and technique here. I just wanted a base I could use and possibly change, but it came out so good I don’t think I would really change anything. Though you can ignore the firing up the cooker section overall. Just pay attention to the temps mentioned:
http://virtualweberbullet.com/salmon1.html
Mine was a 2.5 pound piece and took about 45 minutes to hit 150 in the center. I used apple wood instead of alder, because I have plenty of apple wood. I didn’t get any pretty side pics cuz everyone just dug right in haha.
I think my success in the smoking world has made me bold, I’m going to try doing some ribs this weekend. I’m also going to make some chicken on Saturday, but if all goes well I will have some delicious ribs on Sunday.
start marinating tonight an smoking tomorrow if you can man to get that perfect tenderness… definitely props on ya progress. what type of woods are you adding to your process if ya doin ribs?
I did NOT know we had a cooking thread…kudos to folks posting up stuff making me want to get breakfast yay for running out of food
- :bluu:
Yeah I plan on going to Costco tonight to grab a couple slabs (or 4 lol).I have a lot of apple wood I bought when I first got my smoker, so that’s what I’m going to be using.
I was looking up various methods/rubs and I don’t know if I want competition style " meat pulls away from the bone" ribs goodness, or the one a lot of people seem to like the “fall off the bone” ribs. I’m sure both are tender and amazing, but I’m not sure what’s more of a crowd pleaser haha.
EDIT:
If I get enough ribs, I’ll probably do half using the 3-2-1 method (which are supposed to fall off the bone) and doing it the oldschool way.
I need to buy a grill/smoker for sure. The former first, as I want to try out spatchcocking. cough its nothing like it sounds.
Yeah I planned on butterflying a bird but just ended up buying chicken legs and thighs so I could have a higher yield overall. Though I will probably try smoked whole chicken eventually.
I’ve rubbed mine down last night with Spicy Brown mustard and my homemade Rib Rub. I’ve got a whole slab of spares along with some rib tips ready to go for tomorrow. Smoking with hickory wood as always. Will post pics tomorrow of the full meal. I’m going for competition style at 250 degrees using the 3-2-1 method which I’ve heard to be essential for smoking ribs. I’m not a fan of fall off the bone ribs.
This is the best thread on SRK as of late sir. You’ve been missing out.
I still maintain to the posters of this thread, I expect to see pictures of grilled/barbequed goodness all this weekend.
See it’s weird I read 3-2-1 has the meat falling off the bone (because of the steam that’s creating when it is in the foil).
I need to research more. ehh I’m just going to do 3-2-1 for one or 2 slabs and oldschool low and slow smoke for the others (using the tear test). I’ll come back with my findings.
I might shorten the time on the 2 hours segment in the foil. I’m primarily trying to avoid too thick of a ‘bark’ or rather have it be kind of thin. Might go with an hour or so in foil, maybe not as long as two hours.
dope. Let me know how it goes, because I plan on doing mine on Sunday (weatherman says it might rain tomorrow, but Sunday should be good weather).
Just saw this and not sure if anyone really said anything, but if you do use pineapples or pineapple juice watch your meat carefully. The enzymes are powerful stuff and can make your yummy meat into mush. I’d probably just make a sauce with pineapple juice and baste it on near the end of the cooking process or something. But I’m sure a marinade can be done too.
EDIT:
took a second to find this, my man Alton Brown dropping that knowledge (and example of mush):
MIT created a bottle that releases every last bit of ketchup. FOR SCIENCE!!! That video made me weep
also I posted over in the lounge, it’s been scientifically proven that sound makes water boil faster.
I smoked spare ribs yesterday. They were probably the best ribs I’ve ever tasted – the smoke ring was probably a quarter inch thick all the way around. I know everyone wants pictures, but I left my cable at work so I can’t get them off my phone until Tuesday. Either way, I did the 321 method, and they came out perfect. I did modify the times however. I smoked them on the rack about 3 hours, foiled them up and sprayed them down with apple juice for and hour and a half and another 45 minutes on the grate without foil. Had I not done this method, they probably would have been pretty dry and needed a bunch of sauce to make up for it.
They were close to fall off the bone, but still attached enough to where I needed a knife. Just right. Pictures coming soon.
sounds good. I’ll try it out and modify the times too.