Grilling

[DNP]

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. 

[Sisco]

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.

[shepp]

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

[shepp]

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

[Sisco]

[shepp]

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.

[shepp]

Grilled pizza. 

Chicken, bacon, mushroom, avacado, goat cheese, Romano cheese, feta cheese, olive oil and balsamic dressing 

[washguy]

That looks like a tasty pizza....wheres the brew?       Wash

[shepp]

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

[DNP]

Soooo-eeee.....here piggy piggy. 

[DNP]

[shepp]

44 minutes ago, DNP said:

Vac sealed ??next time I get a pig or beef I'm sealing it all when I get home 

[shepp]

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 

[DNP]

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

[shepp]

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

[DNP]

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. 

[shepp]

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

[washguy]

The "Nose" knows !        Wash

[shepp]

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

[Armed Eye Doc]

Thought this belongs here.

 

[Sisco]

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.

 

[washguy]

Sisco     Lookin good bro.....whats your brine for beef? I usually just inject beef bullion in my briskets    Wash

[Sisco]

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.

[shepp]

Think I'm gonna get a brisket for 4th of July weekend 

[shepp]

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.