smoked

My neighbor brought over a steel head trout. I filleted it, cut it up and brined it overnight in water, salt, sugar and rosemary. I smoked it on butcher paper at 200° for 2 1/2 hours until the fish was 160°. I used apple pellets. It turned out really good.

A friend of mine sent this to me over the weekend. I made it to go with the smoked meatloaf and it is pretty damn tasty. Enjoy 2 cups navy beans Salt ½ pound slab bacon, cut into cubes 1 medium onion, peeled and chopped ⅓ cup molasses 2 teaspoons dry mustard 1 teaspoon ground...

Made some ribs with the beginner recipe here: https://www.virtualweberbullet.com/basic-baby-back-ribs/. Temp stayed around 250F. Got two racks, used Spice House rib rub and mix of cherry and hickory wood. Ended cooking about 4 1/2 hours, then wrapping and resting for 20 minutes. Ribs...

I thought about posting this in the WSM section, but that seems to be for WSM smokers specifically. I have never smoked anything before. But, I have always wanted to. I just never got around to doing it. Now, I have a Genesis 1000 in my garage that was a curb pickup and will be repaired and...

Last summer, around August, I caught a boat load of "Pinks" Salmon up in Ketchikan. Great fishing up there! Thawed out one of my frozen packets, then placed them in a bag overnight using Kona Coast spicy teriyaki marinade. Great stuff. Grilled indirect using Alder wood for smoke. The salmon was...

Tonight, I bought a whole chicken at $.89 lb, great deal! Grilled this bird indirect using a mix of apple and peach wood for the smoke. Seasoned it with some great tasting Turkey rub from Spice Island. It took about 1 1/2 hr for the bird to come up to 165F. Rested under foil for about 20-25...

I found some nice fillets of sockeye salmon at the store today, I could not resist buying them. Marinated in Kona coast teriyaki marinated as I got the grill going. I used peach wood for smoked. Fish on for 15 minutes, they were perfectly cooked. Flavor was great, with the right amount of peach...

I tried a search, but didn't have any luck, so I'll try this. My wife and I like simple, smoke-cooked chicken. However, at 225 degrees, the skin come out a little rubbery. Has anyone tried browning the chicken in a convection oven before smoking? Here is what I am proposing" Loosen chicken...

Hello to all. A few months ago I turned my Smokey Joe in MiniWSM following the posts found in this forum. I found it very comfortable for smoking, certainly with its limitations. Here are some images of a Pulled Pork that I smoked for 15 hours at 220°F with 4 supplies of Kingsford briquettes...

My local store has Keta Salmon on sale, for $2.99 lb. I've always wanted to try Keta Salmon, as I've never had it this kind of Salmon before. Today was the day. I did not know how to cook this thing, so, I did my best, and tried to make a few slices out of it. I had trouble getting a good slice...

Hello all, two things I wanted to try out this weekend. First, was to try out some Peach wood that I bought a few weeks ago, at Bass Pro Shop. 2nd, I also wanted to try out the Fresh n Easy dry brine mix, that I picked up last year, right around the holidays. Per the instructions, I rubbed the...

Hello Everybody, I've been wanting to try this brine mix that I picked up at Bass Pro Shop awhile back. Yes, it says it's for trout, but, I'm sure it's good for just about any fish. I also found some nice looking salmon at the store the other night, and decided it was would be a great weekend...

The filling for hotdogs is a bit strange before stuffing. Here it is Philippine beef and some pork fat. My first try for stuffing a casing. I need a lot more practice! Here are the hotdogs filled, sorry hands were full during the actual stuffing, so no photos there. A few air pockets...