BBQ Smokers

[/pine]

Personally I always thought salmon was overrated...I never cared for the taste/texture when it was prepared as standard table fare (baked,broiled, grilled on cedar plank etc.,etc...)

I'm sure the indigenous tribes smoked it for preservation...I put it in the same category as a lot of other fish that are much more palatable when smoked...i.e., Spanish and king mackerels, amberjack, mullet (a "sea fowl" not really a fish) etc...

 

[IslandTractor]

Personally I always thought salmon was overrated...I never cared for the taste/texture when it was prepared as standard table fare (baked,broiled, grilled on cedar plank etc.,etc...) I'm sure the indigenous tribes smoked it for preservation...I put it in the same category as a lot of other fish that are much more palatable when smoked...i.e., Spanish and king mackerels, amberjack, mullet (a "sea fowl" not really a fish) etc...

I agree. I never order salmon when eating out but partly because it is invariably over cooked (to my taste). I do like lox and cream cheese on bagels and I do like smoked salmon. However, a few months ago I cooked some costco (ie nothing special) farmed salmon using sous vide and it was delicious. Changed my opinion about salmon.

 

[/pine]

I agree. I never order salmon when eating out but partly because it is invariably over cooked (to my taste). I do like lox and cream cheese on bagels and I do like smoked salmon. However, a few months ago I cooked some costco (ie nothing special) farmed salmon using sous vide and it was delicious. Changed my opinion about salmon.

For myself it mostly about the texture (with any fin fish)...I do like smoked salmon and the recent posts on the topic have given me a tooth for some...have not done any in a while...I can get it fresh in town with a few days notice...I'm pretty sure the stuff they have at the chain grocery in town only has frozen or previously frozen filets...

After reading your post about sous vide I read up on it a bit...sounds like a great way to do chops...

 

[IslandTractor]

For myself it mostly about the texture (with any fin fish)...I do like smoked salmon and the recent posts on the topic have given me a tooth for some...have not done any in a while...I can get it fresh in town with a few days notice...I'm pretty sure the stuff they have at the chain grocery in town only has frozen or previously frozen filets... After reading your post about sous vide I read up on it a bit...sounds like a great way to do chops...

Sous vide is amazing for steaks and chops. It essentially allows you to cook the meat to an exact temperature without any part being over cooked. So if you know your favorite steak is perfect at 135 then you can have the entire steak at 135 rather than the outside well done. Only thing you need to do besides sous vide step is to sear the steak for a minute or so on as high a heat as you can. Some people use propane torches held just a few inches away. Most folks just heat up a cast iron pan on high.

Sous vide until recently required very expensive water baths so was used only in top restaurants. Today you can get exactly the same technology for $150-200. Put one on your Christmas list. Google Anova culinary precision cooker.

 

[General Lee]

I have an Oklahoma Joe that looks a good bit like your new smoker. I have done a few changes to mine. I love cranking it up in all kinds of weather.

https://www.facebook.com/photo.php?f...type=1&theater

Those are a decent smoker, especially with a few mod improvements. I considered an Oklahoma Joe, but decided on something with thicker steel.

 

[IslandTractor]

Smoking a couple racks of St Louis ribs in my Cajun Grill this morning. Using Byton's Butt Rub, Fogo lump charcoal and Apple wood. The grill is pretty steady at 225 with a big water pan. Started at 6 so should be ready by lunch.

Not sure how many of you already know about Amazingribs.com but I find it very useful. It's not a "secret sauce" type site but rather a very practical and science based review of technique and equipment.

 

[General Lee]

Just did 4 slabs of St. Louis yesterday evening for some guests. They were absolutely delicious.

 

[EarPlug]

Pulled pork today! Just put an Organic Pork Shoulder (wild pig) on the smoker this morning.

 

[2LaneCruzer]

Pulled pork today! Just put an Organic Pork Shoulder (wild pig) on the smoker this morning.

Cool! Glad everyone is putting their smokers to work! I have 3 slabs of baby backs thawing; plan to dress them up in a few minutes and get them ready to smoke tomorrow morning, as per my previously posted method. Using my own special rubb, some Royal Oak (courtesy Walmart) charcoal, my own special mix of Mesquite, Blackjack and Pecan and a late topping of Woody's Cooking Sauce. May throw on a couple brats and hotlinks about halfway through. 250 degrees for no more than 3 hours and we're ready to go! I like to cook my ribs direct, gives them a nice brown crust.

Good luck, everyone!

 

[dragoneggs]

Baby Back Pork on the little Traeger last night. Applewood pellets and a homemade rub my wife experimented with. Almost three hour smoke at around 275, and a slobber of BBQ sauce the last hour to make it nice an messy! Yummy.