BBQ Season is here!!!

Firedog · 05-28-2003, 04:06 PM

Just got my New Brinkman Pitmaster Deluxe Delivered today

Going to be a great summer of BBQ and smoked food. Can't wait to try out a few new recipes and some old ones we have been using at work. Oh yeah smoked ribs and brisket and a few colds Hops and Barley Pops and I am good to go :smile: Have a great Salmon marinade that works great also.

Gotta love amazon.com Free shipping on something this big and a great price. Pitmaster Deluxe

The Fishing Geek · 05-28-2003, 04:55 PM

You'd think that someone like you would get enough smoke on the job...

Joe Schwab · 05-28-2003, 06:09 PM

Firedog, I'm with you on this one. Just bought the Caddy of Webers. Genesis Gold! Now bring on the red meat and fish!

Firedog · 05-28-2003, 07:05 PM

Geek I got a good laugh out of that. I actually enjoy coming home smelling like smoke after work. Means I have been doing my job :smile:

Capt. don't you just love BBQ season, for me it is a year around thing but the best in summer.

Here is a great Marinade for Salmon on the BBQ

1/3 Cup Soy Sauce
1/4 cup Lemon Juice
2 TBS. Olive Oil
2 TSP. Seasame Oil
Dried Herbs (Parsley, Oregan, Dill Basil, etc.)
Grated Lemon Peel

I also add Garlic, about 10 cloves :smile:
Crushed Red Pepper
Grated Orange Peel
White Pepper
a touch of Ginger

Mix up Marinade and let fish soak for at least an hour and then BBQ. We do it in the smoker side of the BBQ and let it cook for about an Hour at 250 DEG. Adding alder to get it good and smokey.

[ 05-28-2003, 08:10 PM: Message edited by: firedog ]

Joe Schwab · 05-28-2003, 07:24 PM

Try this one! We got it from one of our customers in Alaska.

"Jack" Salmon
1 cup of Jack Daniels
1 cup of Brown sugar
1 cup of Mr. Yoshidas teriyaki
Heat till it combines, do not boil.

1 filet of Salmon, skin on, preferably Fall Chinook.

Hot grill, lay the filet, meat down on the grill for 1 minute, gently searing it.

Carefully return it to skin down on foil. Roll up the edges of the foil to contain the ingredients. Generously spoon ingredients over the fish as it cooks. If done properly it will form a most delicious looking glaze. I like to use the liquid that collects around the filet to spoon back over. As the salmon cooks it will open slighly allowing the glaze into the meat layers. Careful now, this is really rich!

Served on a fish platter, you can be a hero!

By the way I looked up your smoker /grill. I may have to get one of those also. The price is unbelievable!

[ 05-28-2003, 08:28 PM: Message edited by: Capt. Hook ]

Firedog · 05-28-2003, 07:40 PM

Capt, I will have to try that one also. Always looking for new ones. Because by the end of Spring I get tired of eating Salmon. I also use a Fat free Catalina as a base and make pretty good marinade that way also.

On that BBQ, it is also free shipping form amazon on anything over $30 I think so I didn't have to pay any shipping on the big thing. So between the price and frre shipping I had to have one. :smile:

[ 05-28-2003, 08:41 PM: Message edited by: firedog ]

JCJ · 05-29-2003, 09:05 PM

Hey Firedog,got one of those last year.One suggestion is go to Home Depot and get one of the thermometers for it.Think it cost about 25 dollars but well worth it.You can keep the heat adjusted for smoking or baking with it.Last Turkey day I put 3, 25 pound turkeys. in mine and smoked them.I generally use cherry wood but there is a place in Parkrose that sells hickory,mesquite or oak or cherry wood if you need it.Reasonably priced in 50 pound bags.He also has honest to god charcoal that is not mixed with fillers like the commercial stuff.Nothing like starting with cherry wood then switching over to mesquite for a bite to the meat.The cherry gives it a nice red color.I know for a fact that 4 racks of ribs will fit quite nice on them.

Firedog · 05-30-2003, 07:43 AM

JCJ, the thermometer is going to be bought right away. A definate BBQ must. I love the authentic Charcol, makes a big diference. I Plan on getting some diferent woods for smoking also. Been using alder and really like it. ALso easy to come by, just go split some :smile:

Old Coot · 05-30-2003, 07:49 AM

Try Vine Maple for smoking some time. Oh yeah!

Birdnest · 05-30-2003, 09:34 AM

Oh man, that will make a nice brisket. Nothing like hanging around the pool on a lazy Sunday, while pop tended to the brisket. Makes my mouth water just thinking about it.

Birdnest

GutZ · 05-30-2003, 10:20 AM

Cap'n Hook!
Looks good, will have to try that one.
Thanks!

Firedog · 05-31-2003, 07:32 AM

Found this great Sites for BBQ and Smoking Ideas, Recipes and Message Board. Home BBQ.com,
BBQ Forum

Also those looking at Treager's Here is the website. Traeger Industries

[ 05-31-2003, 09:45 AM: Message edited by: firedog ]

brshooter · 06-01-2003, 04:15 PM

Firedog,
I have been smoking pork butts and beef brisket for years. Nothing beats good "Q". I have a copy of a faq from the old BBQ forum. I can send you a copy if you like. Lots of good information.

Tilla · 06-01-2003, 06:07 PM

I really like putting corn on the cob on the grill after boiling to brown it a bit. It does wonders for flavor!

Firedog · 06-02-2003, 07:09 AM

brshooter, A copy of the the FAQ's would be great. I have done some BBQ'ing on a big smoker like this but I am trying to learn more and new ideas on techiques.

Tilla, we will also just wrap corn on the cob in foil and addd a bit of butter to cook on the grill. You don't get all the bbq flavor but it is better than heating up the house in the summer when you already have the rest of dinner cooking outside :smile:

Cool Texan · 06-02-2003, 08:10 AM

Firedog, you gotta stop dude...you're making me hungry!! :grin:

Firedog · 06-02-2003, 12:09 PM

CT, How about this, I am getting ready to go put the rub on some Baby Backs and BBQ them this eve. One of my Favorites ont the Q. :smile:

Cool Texan · 06-02-2003, 12:27 PM

That's just mean!!

Let us know how they turn out.

roundbelly · 06-02-2003, 02:22 PM

open three beers pour in pot with onions and simmer, adjust to open four beers.
do not use a fork

Firedog · 06-02-2003, 08:14 PM

CT, The ribs came out great, also did the COrn on the BBQ wrapped in foil. This new BBQ/ Smoker is going to be a lot of fun this summer. I better double my trips to the gym so I can stay in shape :smile: The rib Recipe I used today is at this link. Rib Rub I added some crushed red pepper and Didn't get to cook them as long as it said due to time constraints this afternoon. But did get them on for about three hours between 250 deg. and 300. I would hav epreferred a couple more hours but they were well recieved as it was. Didn't use much sauce either prefer the taste with just the rub and the smoke. I used alder and Mesquite.

Roundbelly, I opened four beers but I dumped them in me :smile:

[ 06-10-2003, 07:22 PM: Message edited by: firedog ]

Firedog · 06-10-2003, 06:21 PM

OK Did pork chops today with the same rub I used on the ribs (above) Cooked them for about an hour and forty five minutes at about 250 deg. with alder smoke. Oh man was that good, haven't cooked in the house in a week been BBQ'ing every night that I have been home. Time to try a brisket. We are doing ribs at work on thurs. Glad the workouts are more regular now that springer season has slowed down :smile:

brshooter, thanks for the info on BBQ, those are great.

Thumper · 06-10-2003, 06:43 PM

I'm still trying to get beyond Capt. Hook's wanton waste of an entire cup of Jack Daniels on a fish :shocked: !!!

[ 06-10-2003, 07:44 PM: Message edited by: Thumper ]

happybrew · 06-10-2003, 07:31 PM

One thing I like to do with the smoker is to dice four potatos and half a large yellow onion, and wrap in foil with garlic and basil, and half a cube of butter cut up and distributed among the potatos. Wrap loosely enough that the smoke can penetrate, and throw it in with whatever you're smoking for half an hour. YUM!

happybrew

Kaptn Ken · 06-18-2003, 03:24 PM

FireDog,

[img]graemlins/applause.gif[/img] I've had one of those Brinkman Smokers, just like yours, for about 5 years now. I love the "Smoke" out of it. I buy about 7-8 chickens and cut them in half for about 16 Smoked Chicken Halves. Brine'em and Smoke'em. I went to Home Depot and bought 8 Copper 2" Water Pipe Connectors and TWO new Smoker Racks thrugh Brinkman and now I stack the new racks and can do 32 Chicken Halves, or more...Really worth it to get the extra racks...If You Have Bigger Meat chunks, get 3"-3-1/2" Copper Connectors. The smokes the same so...Smoke MORE MEAT! I have done Turkeys up to 30 pounds, but I wouldn't recommend it. That was when I first got mine...Now I get a TWO 15-16 pounders, cut them in half, like you might a chicken, brine'em and smoke'em! Scrumptous!!! Pork Loins (Costco!)are wonderful and JUICY! Ribs...Fish, Kokanee are BEYOND DELICIOUS...Cheese is fun with the proper netting. I use mine all year 'round! Thanksgiving, this year, don't forget to put a pan beneath your turkey or turkey halves!!! Catch the juices..Put it ALL in your frying pan and make the BEST SMOKED TURKEY GRAVEY ANYWHERE!!! I've even missed out because I was out cooking or preparring something, then come in for dinner and my gravy's GONE! Now, my wife saves me a couple of cups...You don't get as much as when you oven bake a turkey, and it's worth EVERY DROP...!!!

I'm getting hungry just thinking about it! [img]graemlins/applause.gif[/img]

Have Fun and Enjoy!!!

Ken j.
PL Ken

RvW · 06-18-2003, 07:46 PM

I have a treager myself. I live for BBQ.
I cant emphasize enough how I love the smell and the steaming benefits of BEER poured over the coals while cooking. Try it. I marinate almost everything that goes on the barbi, with, among other things, some BEER! MMM.

Also have a small propane BBQ attached to the back of my camper. Does anyone cook directly over propane? I have made a habit of placing cerimic briquettes in any BBQ I own, disperses heat better, and smokes the drippings. If you dont, take my word, it makes all the difference in the world. Also, a tinfoil pouch full of mesquitte pellets! (poke holes in it to let the smoke escape) Dont forget the BEER

Firedog, try corn still in the husks, just open the top a bit, soak 'em in water, and cook 'em as is.

[ 06-18-2003, 08:52 PM: Message edited by: cirrhosis-of-the-river ]

Firedog · 06-19-2003, 12:23 PM

Peg Leg Ken, those chickens sound like a good idea. I haven't tried that yet. Smoked anything is pretty good. I think I am about smoked myself after yesterday and this morning :smile:

COR, I have been intending to try the corn that way, havent yet though. I looked at the traeger and thought that for quick grilling which I do pretty regular also and regular Offset BBQ would be a better way to go for me. Might buy one later down the road though just because the us I kno wthat have them really like them for slow cooking.