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Pork loin chops, marinated in a hoisin garlic teryaki sauce/glaze, also did some with sun dried tomato marinade...
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http://i1161.photobucket.com/albums/...914_170717.jpg
Pork loin chops, marinated in a hoisin garlic teryaki sauce/glaze, also did some with sun dried tomato marinade...
Looks good. Too bad you ruined that broccoli next to it though. ;-)Quote:
Originally Posted by TFOGGER
https://sp.yimg.com/ib/th?id=JN.GMfD...=0&w=300&h=300Quote:
Originally Posted by Jer
Got a piece of salmon, pork ribs and some sausage for this weekend. Ribs and sausage tomorrow after noon and salmon Sunday morning.
Throw out your favorite salmon smoke recipe, we have been kickin around several this evening.
My uncle just offered to give me his top feed Brinkman. I think I'll jump on it.
Do not hesitate.[AR15]Quote:
Originally Posted by Irving
Free is the best place to start.
I do cedar plank salmon in the Pit Barrel pretty often. Usually a mild rub (Pit Barrel's Beef and Game is a favorite), smoked for 25-30 minutes at medium high temps on a soaked cedar plank until medium rare, using alder and peach chips for flavor. I'm not a big fish fan, but I like this. roasted corn on the cob goes well with it.Quote:
Originally Posted by buffalobo
No way would I put fish in my smoker. Might wanna double check that.
High heat, fast cookQuote:
Originally Posted by hghclsswhitetrsh
- 2, 8 oz Salmon Filets
- 1 Tbsp. fresh Ground Pepper
- 1 Tbsp. Sugar
- Glaze:
- 2 cups Balsamic Vinegar
- 1 Tbsp. Grand Marnier
- 1 pinch Salt
Combine the fresh ground pepper and sugar; set aside.
Place the Balsamic Vinegar in a small, heavy bottomed sauce pan. On medium heat, bring to a low boil. Adjust the heat to maintain a steady simmer and reduce the Balsamic vinegar until it resembles a syrup, or until it can coat the back of a spoon. Let cool. Add the Grand Marnier and pinch of salt to taste.
. Set the temperature to High (450°F) and preheat the grill with the lid closed for 10 to 15 minutes.
Season the salmon evenly with the pepper and sugar mixture and place flesh-side down on the hot grill, preferably in the very front to get a good sear. Once they are seared, move them to the center of the grill and cook for 10-15 minutes, or until they reach an internal temperature of 145°F. Drizzle with glaze. Serve warm.
I've read that a few places as well. I guess it's difficult to clean afterwards and can possibly affect the taste of future smokes? I've only had one for a few months and haven't done any fish yet.Quote:
Originally Posted by hghclsswhitetrsh
I was getting ready to order a GM Daniel Boone the other day when I was informed my son's pythons needed new enclosures and thermostats. So my pellet fantasy got postponed again ($700 with of reptile crap). If there's a chance fish could ruin my upcoming purchase, I'll keep the little bullet electric for fish. I would've thought I could run the pellet grill up to 500deg and get rid of any lingering smells though. Yes/no?
Probably keep the electric regardless. The only gripes I have about it are that it won't get hot enough to crisp chicken or turkey skin, and that using the lower grate is difficult because any meat on the upper one is in the way.
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