IUFLA Posted July 10, 2021 Report Share Posted July 10, 2021 1 hour ago, mrflynn03 said: This salmon talk reminds me I need to go get some Copper River Salmon this coming week. Mile used to talk about Copper River salmon...miss that guy... Costco occasionally has it at a pretty good price... 2 Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted July 10, 2021 Report Share Posted July 10, 2021 12 minutes ago, IUFLA said: Mile used to talk about Copper River salmon...miss that guy... Costco occasionally has it at a pretty good price... One cooking method Ive used the last few times, put salmon on an oiled sheet pan and put in cold oven. Then insert meat thermometer. Turn oven to 400. Takes about 10-15 minutes in mine. I roast a couple lemon halves with it to squeeze over the top. As much as I like the grill, this method is so easy and foolproof. Quote Link to comment Share on other sites More sharing options...
IUFLA Posted July 11, 2021 Report Share Posted July 11, 2021 Crab leg and shrimp boil tonight... 5 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted July 11, 2021 Report Share Posted July 11, 2021 8 Quote Link to comment Share on other sites More sharing options...
BeerBQ Posted July 17, 2021 Report Share Posted July 17, 2021 Some brisket and pig shots. That’s sausage wrapped in bacon filled with cream cheese with a peach habanero glaze. Ive read about smoking cream cheese so I gave that a try, too. Waiting to see how it tastes. 6 Quote Link to comment Share on other sites More sharing options...
HoosierJax Posted July 28, 2021 Report Share Posted July 28, 2021 Made a shrimp boil on the grill..turned out good 3 Quote Link to comment Share on other sites More sharing options...
Zlinedavid Posted July 28, 2021 Report Share Posted July 28, 2021 On 7/17/2021 at 4:41 PM, BeerBQ said: Some brisket and pig shots. That’s sausage wrapped in bacon filled with cream cheese with a peach habanero glaze. Ive read about smoking cream cheese so I gave that a try, too. Waiting to see how it tastes. I’ve smoked a pork loin stuffed with cream cheese and red peppers, then wrapped in bacon and glazed with red Chile honey. It was deliciously satisfying as seeing the look on a Purdue coed’s face when the buffet is closed. 1 2 Quote Link to comment Share on other sites More sharing options...
BeerBQ Posted July 28, 2021 Report Share Posted July 28, 2021 4 minutes ago, Zlinedavid said: I’ve smoked a pork loin stuffed with cream cheese and red peppers, then wrapped in bacon and glazed with red Chile honey. It was deliciously satisfying as seeing the look on a Purdue coed’s face when the buffet is closed. That sounds fantastic. What kind of red peppers? Quote Link to comment Share on other sites More sharing options...
Zlinedavid Posted July 29, 2021 Report Share Posted July 29, 2021 12 hours ago, BeerBQ said: That sounds fantastic. What kind of red peppers? Just roasted red bell peppers 1 Quote Link to comment Share on other sites More sharing options...
Steubenhoosier Posted August 10, 2021 Report Share Posted August 10, 2021 Leftover brined chicken from tonight 4 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted August 10, 2021 Report Share Posted August 10, 2021 8 minutes ago, Steubenhoosier said: Leftover brined chicken from tonight That looks great...boneless? What did you use for the brine and season it with? Quote Link to comment Share on other sites More sharing options...
Steubenhoosier Posted August 10, 2021 Report Share Posted August 10, 2021 48 minutes ago, IUFLA said: That looks great...boneless? What did you use for the brine and season it with? Yes, boneless. Water Kosher salt Thyme Oregano Basil Fennell Garlic Sugar Brought it to a boil then let it cool down to room temperature. Chicken marinated in it for about 2 hours Cooked on 425 degree grill for about 11-12 minutes then wrapped in foil off the grill another 10 2 Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted August 10, 2021 Report Share Posted August 10, 2021 Not grilled, but stuffed peppers and tomato cucumber salad with fresh basil tonight. All garden produce. And wings with homemade wing sauce. I didn't kill the chicken for this meal. Maybe next time. 5 Quote Link to comment Share on other sites More sharing options...
BeerBQ Posted August 22, 2021 Report Share Posted August 22, 2021 On 7/10/2021 at 5:54 PM, IUFLA said: Mile used to talk about Copper River salmon...miss that guy... Costco occasionally has it at a pretty good price... Mile was also adamant about warning people against using the standard wire grill brushes. They can be dangerous when the wires come off. A safer option is to use a ball of foil. He posted it about every summer and he’s absolutely correct. Quote Link to comment Share on other sites More sharing options...
FritzIam4IU Posted November 23, 2021 Report Share Posted November 23, 2021 I'm going to bump this thread up since several on here are probably smoking/grilling up some good food for Thanksgiving. This year I am smoking a small 3lb brisket and a turkey breast. I'm cooking the meat and my wife is making most of the side dishes. Who else? I know a few of you have something amazing brewing... 1 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted November 23, 2021 Report Share Posted November 23, 2021 15 lb free range never been frozen organic turkey goes in the brine tomorrow at 6 am... 1 Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted November 23, 2021 Report Share Posted November 23, 2021 I stick with traditional for Thanksgiving. Turkey gets roasted in an electric roaster. I know alot of people don't like Turkey. I've smoked it, fried it, oven roasted. But my electric roaster method is bomb. 1 Quote Link to comment Share on other sites More sharing options...
FritzIam4IU Posted November 23, 2021 Report Share Posted November 23, 2021 26 minutes ago, mrflynn03 said: I stick with traditional for Thanksgiving. Turkey gets roasted in an electric roaster. I know alot of people don't like Turkey. I've smoked it, fried it, oven roasted. But my electric roaster method is bomb. Yeah, I admit, I'm not a huge turkey person....but I typically eat a couple slices for Thanksgiving dinner and a sandwich with the leftovers that night. It is why I am making a small brisket as well. Quote Link to comment Share on other sites More sharing options...
FritzIam4IU Posted November 23, 2021 Report Share Posted November 23, 2021 32 minutes ago, IUFLA said: 15 lb free range never been frozen organic turkey goes in the brine tomorrow at 6 am... What are you using as brine? You smoking it old school on the Weber? Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted November 23, 2021 Report Share Posted November 23, 2021 9 minutes ago, FritzIam4IU said: Yeah, I admit, I'm not a huge turkey person....but I typically eat a couple slices for Thanksgiving dinner and a sandwich with the leftovers that night. It is why I am making a small brisket as well. I dry brine my turkey, fill the cavity with lemons, onion, garlic, fresh sage and thyme. Put a couple slabs of butter under the skin on the breasts. Rub the whole thing with olive oil and pour a can of chicken stock in the roaster pan. Now that I think of it, takes alot to make turkey taste good. 2 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted November 23, 2021 Report Share Posted November 23, 2021 (edited) 11 minutes ago, FritzIam4IU said: What are you using as brine? You smoking it old school on the Weber? Bought this one at Bed, Bath, and Beyond the other day... No, I'd better use the smoker my wife bought me...She reminds me what she paid for it all the time Edited November 23, 2021 by IUFLA 1 Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted November 23, 2021 Report Share Posted November 23, 2021 9 minutes ago, IUFLA said: Bought this one at Bed, Bath, and Beyond the other day... No, I'd better use the smoker my wife bought me...She reminds me what she paid for it all the time When it comes to smoking, the wood choice is critical. I take my wood choices seriously. I can't stand mesquite or hickory. Maybe for beef. But I mostly deal with pork and chicken. I like oak and apple for pork. Pecan and cherry, and apple for birds. 2 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted November 23, 2021 Report Share Posted November 23, 2021 3 minutes ago, mrflynn03 said: When it comes to smoking, the wood choice is critical. I take my wood choices seriously. I can't stand mesquite or hickory. Maybe for beef. But I mostly deal with pork and chicken. I like oak and apple for pork. Pecan and cherry, and apple for birds. I do like the milder fruit woods for Turkey...going with an orange/cherry mix this year... 2 Quote Link to comment Share on other sites More sharing options...
FritzIam4IU Posted November 23, 2021 Report Share Posted November 23, 2021 13 minutes ago, mrflynn03 said: When it comes to smoking, the wood choice is critical. I take my wood choices seriously. I can't stand mesquite or hickory. Maybe for beef. But I mostly deal with pork and chicken. I like oak and apple for pork. Pecan and cherry, and apple for birds. We cut a pear tree down this fall. I kept a fair amount of the wood for trying pear wood sometime when I smoke. I tend to like cherry/apple woods for chicken and pork. 2 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted November 23, 2021 Report Share Posted November 23, 2021 So we all gotta have pics in by Friday Quote Link to comment Share on other sites More sharing options...
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