COOPERHAWK
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East Central Minnesota
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| 01/19/2008 10:07 AM |
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Posted By Balrgn on 01/19/2008 8:56 AM
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.
Oh, sounds good Andre! -18 degrees here today so I won't be smokin outside. Instead I am going to make a batch of my world famous chili. Gots lots of peppers and onions and fresh garlic, so here we go. I like it HOT!!!
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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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swebster
Classic Camper
Posts:289
Louisville, Kentucky
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| 01/19/2008 10:47 AM |
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| I'll be right over! |
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Steven Webster
1986 Airstream 345 |
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COOPERHAWK
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Posts:838
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East Central Minnesota
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| 01/19/2008 10:59 AM |
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| Come on down! Bring beer, I'm using all mine in the Chili. |
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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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| 01/19/2008 12:30 PM |
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Not fit for man nor beast! I'm making a big batch of bean soup with smoked pork hocks. Supper is going to be homemade beef and noodles. Don't even want to go outside today if I can help it!
Guess I'll just sit around and eat and get fatter!
Tip. |
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COOPERHAWK
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East Central Minnesota
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Balrgn
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Southern NH
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| 01/20/2008 12:43 PM |
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Very Nice Coop!
Just picked up a slab o Ribs @ BJ today. Too KOLD this wekend to Q but I figure we can next weekend. Need to read up on how to prepare it 
I thiink I'll make a wind break too. |
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1977 Argosy 20
454 V8 Gas
Southern NH
Maintenance Analyst
www.balrgn.com |
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COOPERHAWK
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East Central Minnesota
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| 01/20/2008 2:07 PM |
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First I cut off the membrane from the back side, then I rub mine down with a mixture of brown sugar, cayenne pepper, salt, onion salt, pepper, and garlic powder. (develop your own rub to your own taste.)
I seal the ribs in foil sealing both ends and let them rest in the frig over night.
The next day I place the ribs, foil and all, on a cookie sheet and heat in a 300 degree oven for 1 1/2 to 2 hours.
Remove the foil, and now the ribs are ready to smoke of grill. They will be tender without too much time on the grill and when they are just about done I brush on the bar-b-cue sauce.
Smoking doesn't really cook much, it just adds flavor. I use a cold smoke. You can skip the smoking part if you desire.
As to bar-b-cue sauce, I used to make my own, but now I use "Famous Daves". Don't know if you have that available.
We actually wrap some of the ribs in foil again and freeze them for later. |
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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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| 01/20/2008 2:38 PM |
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Coop, you actually have some left to freeze? My daughter in law will clean up whatever is left so I don't have to go to the trouble of freezing any.
I soak mine in a brine, water salt, onions, garlic, brown sugar and apple cider overnight. Then bake in roasting pans at 225 to 250 degree's for about 3 to 3 1/2 hours. They then go on a screaming hot grill to brown and then off to the cool side of the grill to get some smoke and added flavor. Then brush them down with a good sauce and serve hot off the grill!
I usually do about 6 or 7 slabs at a time. Boy are they good eatin, don't do much for my sugar count though! Well, you can't follow the rules all the time!
Just fried up a batch of chicken gizzards and had them for lunch, good eatin!
Tip. |
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COOPERHAWK
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East Central Minnesota
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| 01/20/2008 3:05 PM |
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Your method sounds like something I want to try too. I usually make as many slabs as the smoker will hold and then I hide some. 
I really like suateed chicken livers. Heck, you used to be able to get them free. Now they're getting spendy. |
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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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| 01/20/2008 7:07 PM |
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Here is one of the brines I use for poultry:
2 Gal Water
2 C Kosher Salt
1/2 C Garlic Powder
1/2 C Onion Powder
2 Onions, peeled and quartered
2 Heads Garlic, smashed
4 Tbs Black Pepper
1/4 C Molasses
2 C Dark Brown Sugar
Bring water to a boil, let cool some. Add Sugar, salt molasses and stir until well dissolved. Add rest of ingriedients and stir well. Add poultry. Let brine overnight or up to 24 hours in a refrigerator. Smoke to your liking.
OK, now my mouth is watering. Got to go wipe my chin.
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