DNP Posted May 31, 2016 Report Share Posted May 31, 2016 Thanks. I've been looking at different brine options. Tried one from Alton Brown that was pickling salt at molasses...wasn't impressed. Game Changer from Oak Ridge was nice, but a little pricier than home made. Quote Link to comment Share on other sites More sharing options...
Sisco Posted May 31, 2016 Report Share Posted May 31, 2016 6 hours ago, Sisco said: This isn't grilling, but I am pulling some of my fish in the freezer today to whip up a mess of fish chowder. In this case I am using Lake Trout and Coho Salmon from Lake Superior. My personal recipe below. Ingredients: Your favorite fish, works best with salmonids or whitefish. 2 or 3 small(2 lb-4lb) fish. Filet or cook whole. 3 strips thick cut bacon 3 peeled russet potatoes( peeling optional) one onion or a leek if you prefer. two stalks celery, or if you don;t like cooked celery you can substitute celery seed. 1 can chicken stock 1 qt cream one sprig Rosemary Old Bay seasoning.(gotta have Old Bay!) 1 sliced carrot(optional) 1 cup of frozen, canned or fresh corn. Season the fish and put in the oven and bake. Don't overcook, you will want it still moist. Dice the bacon and cook in the bottom of a dutch oven or a pasta pot until crisp, add the potatoes cubed 1/4 inc or so along with the chopped celery and onion and carrots. Bring to a boil then reduce heat and simmer until potatoes are soft. Add the corn, cooked fish(deboned and pieced up), Chop up the Rosemary needles add, and add cream until your desired consistency. Season to your taste with the Old Bay. Bring it back up to a low boil then reduce heat and simmer for half an hour stirring frequently. If you like a thicker chowder, dissolve some flour in hot water and add sparingly and stir until the simmering brings it to desired thickness. Enjoy. If you try it let me know if you like it. I will post a picture of it later. forgot to add boil the potatoes et al in the chicken stock. Quote Link to comment Share on other sites More sharing options...
shepp Posted May 31, 2016 Report Share Posted May 31, 2016 6 hours ago, DNP said: Thanks. I've been looking at different brine options. Tried one from Alton Brown that was pickling salt at molasses...wasn't impressed. Game Changer from Oak Ridge was nice, but a little pricier than home made. I looked to see what my chicken brine was all, it's a gallon of water, 1c kosher salt and 1c of brown sugar. i know the game changer brine has to help add flavor, cuz when the meat comes out it smells awesome. But the whole reason of brining is to get salt to soak in the meat to get it to retain moisture Quote Link to comment Share on other sites More sharing options...
shepp Posted May 31, 2016 Report Share Posted May 31, 2016 51 minutes ago, Sisco said: forgot to add boil the potatoes et al in the chicken stock. I'm going to save this and try it this fall Quote Link to comment Share on other sites More sharing options...
Sisco Posted May 31, 2016 Report Share Posted May 31, 2016 Quote Link to comment Share on other sites More sharing options...
shepp Posted June 1, 2016 Report Share Posted June 1, 2016 Forgot this picture. Of course the black ops rub, but that broth mix blows cubes outta the water. I still can't get over how good that brisket was, or at least how moist it was. Quote Link to comment Share on other sites More sharing options...
shepp Posted June 3, 2016 Report Share Posted June 3, 2016 Grilled pizza. Chicken, bacon, mushroom, avacado, goat cheese, Romano cheese, feta cheese, olive oil and balsamic dressing Quote Link to comment Share on other sites More sharing options...
washguy Posted June 3, 2016 Report Share Posted June 3, 2016 That looks like a tasty pizza....wheres the brew? Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted June 3, 2016 Report Share Posted June 3, 2016 18 minutes ago, washguy said: That looks like a tasty pizza....wheres the brew? Wash Had two founders beers with it a porter and an old age ale Quote Link to comment Share on other sites More sharing options...
DNP Posted June 7, 2016 Report Share Posted June 7, 2016 Soooo-eeee.....here piggy piggy. Quote Link to comment Share on other sites More sharing options...
DNP Posted June 8, 2016 Report Share Posted June 8, 2016 Quote Link to comment Share on other sites More sharing options...
shepp Posted June 8, 2016 Report Share Posted June 8, 2016 44 minutes ago, DNP said: Vac sealed ??next time I get a pig or beef I'm sealing it all when I get home Quote Link to comment Share on other sites More sharing options...
shepp Posted June 8, 2016 Report Share Posted June 8, 2016 Watching some show called "big bad BBQ brawl" on cooking channel if you can get past the d-bag, I'm from Brooklyn I'm the best tv host it's not bad. Got a few ideas Quote Link to comment Share on other sites More sharing options...
DNP Posted June 8, 2016 Report Share Posted June 8, 2016 (edited) I got most of this pig fresh-no smoke. Gonna have to brine and smoke some bacon and hams. Edited June 8, 2016 by DNP Quote Link to comment Share on other sites More sharing options...
shepp Posted June 8, 2016 Report Share Posted June 8, 2016 17 minutes ago, DNP said: I got most of this pig fresh-no smoke. Gonna have to brine and smoke some bacon and hams. That's how I ordered my last one except the lady misunderstood me and had my hams cut into 3# chunks same with my shoulder I was alil upset Quote Link to comment Share on other sites More sharing options...
DNP Posted June 8, 2016 Report Share Posted June 8, 2016 I had em half the hams. And most everything else is roasts. I figure I'll never need a full size ham...and that gives me twice the tries to come up with something good. Quote Link to comment Share on other sites More sharing options...
shepp Posted June 17, 2016 Report Share Posted June 17, 2016 Pulled pork enchiladas, the smokie pork and the white sauce go awesome together!! Directions said broil for 3 min glad I checked on them when I could smell them almost to done Quote Link to comment Share on other sites More sharing options...
washguy Posted June 17, 2016 Report Share Posted June 17, 2016 The "Nose" knows ! Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted June 17, 2016 Report Share Posted June 17, 2016 (edited) Omg they were so good the smoky meat with the white sauce together was awesome, pretty easy to make too Edited June 18, 2016 by shepp Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted June 18, 2016 Report Share Posted June 18, 2016 Thought this belongs here. Quote Link to comment Share on other sites More sharing options...
Sisco Posted June 19, 2016 Report Share Posted June 19, 2016 Happy Father's Day 2016 -Brined brisket, dry rubbed with seasonings, olive oil and minced fresh garlic. Eight hours in on a 12 hour smoke. Will be served with homemade barbeque sauce with no high fructose corn syrup to be seen. Quote Link to comment Share on other sites More sharing options...
washguy Posted June 20, 2016 Report Share Posted June 20, 2016 Sisco Lookin good bro.....whats your brine for beef? I usually just inject beef bullion in my briskets Wash Quote Link to comment Share on other sites More sharing options...
Sisco Posted June 20, 2016 Report Share Posted June 20, 2016 2 hours ago, washguy said: Sisco Lookin good bro.....whats your brine for beef? I usually just inject beef bullion in my briskets Wash Salt, bay leaves, granulated garlic, dried onion, black pepper. That's it. Nothing out of the ordinary. Son was home, so we put a good dent in it, but brisket sandwiches for a few days. Brine or injector, both work. Quote Link to comment Share on other sites More sharing options...
shepp Posted June 20, 2016 Report Share Posted June 20, 2016 Think I'm gonna get a brisket for 4th of July weekend Quote Link to comment Share on other sites More sharing options...
shepp Posted June 20, 2016 Report Share Posted June 20, 2016 Forgot this one, Saturday I made BBQ pulled pork pizza on the gill with a pizza stone. BBQ sauce, carmalized onion, mushrooms, pulled pork and Monty jack cheese. Was suppose to used cheddar but I forgot to get some. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.