COOPERHAWK
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East Central Minnesota
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| 09/27/2007 6:26 PM |
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Time to smoke up some more ribs and salmon. Anyone else do that?
We take salmon filets and soak them in a solution of brine and brown sugar and other neat stuff, and then the next day put them on the smoker for about three hours. Cold smoke. Makin me hungry already.
Then I take baby back ribs and rub them with brown sugar, cayanne pepper, salt, ect., wrap them in foil and put them in the frig overnight. Then I transfer them to the oven at 300 degrees for an hour and a half, and then to the smoker for a couple hours. Then we put them away.
When its time to eat some ribs, we get them out and put them on the gas grill and slather on the bar-b-cue sauce until nice and hot. 
Anybody else like to do this nonsense? Got any good recipes? Let's share! Just love to take them camping. |
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1985 Airstream 345 Turbo-Diesel
VFW,Legion, NRA
FAA Air Traffic Control Supervisor (Retired)
http://www.cooperhawk.net
mailto:jimcooper@cooperhawk.net
"People are okay in ones and twos. After that number they tend to choose up sides and wear arm bands and berets." |
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Balrgn
Moderator
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Posts:805
Registered Users
Southern NH
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| 09/30/2007 3:12 PM |
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We just had a Rally up in Freeport Maine, the theme was BBQ, the cooks stayed up all night, it was awesome!  |
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1977 Argosy 20
454 V8 Gas
Southern NH
Maintenance Analyst
www.balrgn.com |
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COOPERHAWK
Moderator
Expert
Posts:843
Administrators
East Central Minnesota
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| 10/01/2007 10:04 AM |
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| Gotta get some ribs and salmon done up this week. Don't want to wait til its below zero. |
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1985 Airstream 345 Turbo-Diesel
VFW,Legion, NRA
FAA Air Traffic Control Supervisor (Retired)
http://www.cooperhawk.net
mailto:jimcooper@cooperhawk.net
"People are okay in ones and twos. After that number they tend to choose up sides and wear arm bands and berets." |
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travcoman45
Camper
Posts:63
Registered Users
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| 10/31/2007 7:18 PM |
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Do ribs on the grill, turns out to be an all day project but well worth the work.
Building a new smoker this winter as my old one seems to have disappeared while on vacation. Guess somebody thought the stainless steel was more valuable as scrap then as my smoker!
Liked doing carp and other fish, porkchops, ribs, cheese, chicken and sausage. |
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Balrgn
Moderator
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Posts:805
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Southern NH
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| 01/16/2008 8:09 AM |
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Does anyone Winter BBQ?
What do you use for a wind break?
Anyone out there havean "electric" smoker, any tips you care to share? |
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1977 Argosy 20
454 V8 Gas
Southern NH
Maintenance Analyst
www.balrgn.com |
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COOPERHAWK
Moderator
Expert
Posts:843
Administrators
East Central Minnesota
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| 01/16/2008 10:23 AM |
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We Bar-B-Que the year around my friend. Out gas grill is pulled up to the sliding door to the deck and we light her up and close the lid. Yum.
My garage faces to the southeast and I can set the smoker up on the apron and smoke away there. I kinda like to have warm days to smoke though. You know, 20 degrees or higher. The smoker I have is charcoal so I don't use it on the deck.
Okay, now I'm getting hungry. |
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1985 Airstream 345 Turbo-Diesel
VFW,Legion, NRA
FAA Air Traffic Control Supervisor (Retired)
http://www.cooperhawk.net
mailto:jimcooper@cooperhawk.net
"People are okay in ones and twos. After that number they tend to choose up sides and wear arm bands and berets." |
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travcoman45
Camper
Posts:63
Registered Users
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| 01/17/2008 8:12 PM |
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We grill year round as well. Mine is a charcoal unit, it sets on the deck near the back door. Go out and put the charcoal in one of the chimney starters, let that go till the coals are nice and white, drop them in the grill, give it a few minutes to heat up and slap on the steaks or chops! Nothing better after a cold day working then having a nice grilled piece of meat for supper! As for a wind break, the house is to the North, the garage to the South, a fence to the West. Just don't get alot of wind on my deck. Oterwise I would make one out of electrical conduit and some inexpensive tarps.
Used to have the Luhr Jensen smokers. Did alot of things in them. What would you like to know? My new one is the size of a refrigerator (That's what it used to be) and operates of LP with electric for the smoke. Mighty goods eats come out of that garage! |
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COOPERHAWK
Moderator
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Posts:843
Administrators
East Central Minnesota
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| 01/18/2008 10:37 AM |
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Grilled up a couple of T-Bones last night. Goooood! I still have some smoked salmon in the frig. We seal in vacuum packs so it stays fresh. Gotta do some more baby backs when I get a decent day again. Below zero today and the next few days they say. Don't mind doing steaks in the cold, but running the smoker for two or three hours isn't in the plans. 
Want to share recipes for brining and rubs??? |
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1985 Airstream 345 Turbo-Diesel
VFW,Legion, NRA
FAA Air Traffic Control Supervisor (Retired)
http://www.cooperhawk.net
mailto:jimcooper@cooperhawk.net
"People are okay in ones and twos. After that number they tend to choose up sides and wear arm bands and berets." |
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travcoman45
Camper
Posts:63
Registered Users
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| 01/18/2008 10:04 PM |
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| I'll have to dig out the secret familly recipe book and look up my brines, haven't done any smoking lately, need to get back to it. Good stuff! |
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Balrgn
Moderator
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Posts:805
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Southern NH
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| 01/19/2008 8:56 AM |
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Sharing is good! I'll look to see what we have.
Like to smoke Salmon marinated in Maple Syrup cut 50 / 50 with water.
Can smoke on plank or skin side down. It is like candy!
Water and or beer in the drip / moisture pan with a liberal amount of crushed garlic. |
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1977 Argosy 20
454 V8 Gas
Southern NH
Maintenance Analyst
www.balrgn.com |
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