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Welcome to our Pit!
Hi Folks Welcome to the group. We have a pretty interesting and passionate crowd of grillers, smokers and bbq'ers here.
Come on in and enjoy.
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Cheers; Mass
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Smoked ‘cuda
This here recipe is not for beginners. It is for experienced smokers.
Back in the day when I use to do a little board planking for the oil patch in the Golden Triangle in Texas (Orange, Port Arthur and Beaumont) I wrestled a few alligators now and then. They wound up in chili. No beans allowed.
There was a time I worked on the offshore rigs in the Gulf of Mexico. There were a lot of barracuda out there. They were too stringy for a decent chili or chowder. But they aren’t all that bad smoked.
They were a trash fish and liked to hang out near the kitchen chute where soiled food was discarded. Sometimes, it was almost a frenzy, all the fighting and such.
As soon as you acquire a ‘cuda (or a fresh water gar; take your pick) you want to gut it and get it on ice.
Carve yourself some filets and soak ‘em up overnight in a large pot with about half cup of salt and a couple cups of brown sugar. This is your ‘cudda / gar brine.
After a day of soaking, rinse ‘em all off. Now you will want to dry and cure the soaked fish. Get yourself a cooler with ice in the bottom. Place a wire rack of sorts over the top of the cooler, and then turn on a fan off to the side. After a couple of hours, your filets will become kind of tacky. Now, you are ready to smoke ‘em.
Suit yourself. I use my Black Diamond dual chamber smoker. But it is up to you to decide how to smoke your own fish. You want a slow smoke. Not over 220 degrees for a few hours or so, depending on the thickness of your fish.
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We are hitching up and heading south in the morning on our first ever snowbirding adventure. Nope, I’m not dragging the Black Diamond down to Arizona. Anyway, Freddie has already has staked out a winter homestead under the cover. He fusses if I get too close, so I may as well head south. We won't be connected all of the time.
Paddy
Back in the day when I use to do a little board planking for the oil patch in the Golden Triangle in Texas (Orange, Port Arthur and Beaumont) I wrestled a few alligators now and then. They wound up in chili. No beans allowed.
There was a time I worked on the offshore rigs in the Gulf of Mexico. There were a lot of barracuda out there. They were too stringy for a decent chili or chowder. But they aren’t all that bad smoked.
They were a trash fish and liked to hang out near the kitchen chute where soiled food was discarded. Sometimes, it was almost a frenzy, all the fighting and such.
As soon as you acquire a ‘cuda (or a fresh water gar; take your pick) you want to gut it and get it on ice.
Carve yourself some filets and soak ‘em up overnight in a large pot with about half cup of salt and a couple cups of brown sugar. This is your ‘cudda / gar brine.
After a day of soaking, rinse ‘em all off. Now you will want to dry and cure the soaked fish. Get yourself a cooler with ice in the bottom. Place a wire rack of sorts over the top of the cooler, and then turn on a fan off to the side. After a couple of hours, your filets will become kind of tacky. Now, you are ready to smoke ‘em.
Suit yourself. I use my Black Diamond dual chamber smoker. But it is up to you to decide how to smoke your own fish. You want a slow smoke. Not over 220 degrees for a few hours or so, depending on the thickness of your fish.
-----------------
We are hitching up and heading south in the morning on our first ever snowbirding adventure. Nope, I’m not dragging the Black Diamond down to Arizona. Anyway, Freddie has already has staked out a winter homestead under the cover. He fusses if I get too close, so I may as well head south. We won't be connected all of the time.
Paddy
I survived the gluttony.
I was kidnapped by the neighbors and had a good feed next door, I had to put the breaks on after taking thirds.
They raised, and butchered their own Tom turkey, it was over 50 lb's, and as such they only cooked up one breast, opting to Bogart the dark meat for another supper.
Sadly the Lady over cooked the meat, and it took quite a bit of punch to help wash it down.
At home after the feast, she sent over leftovers to include more of that dry meat.
I consolidated the dry turkey with her bird gravy, this fit nicely inside some pint jars.
I was gifted a fairly small turkey breast, mind you my freezer is stuffed, and I didn't want to do more bird so soon after the feast, and since this is a Barbecue group, , , The poor breast's were skinned, and sent out in the frigid freezing weather to have a round with the smoker.
I kept the smoke cold (under 200), and only gave the flesh a slight tan. I don't want the breast to take up too much smoky flavor and get a bitter smoke, For my taste a light smoke flavor will enhance the flavor of the turkey.
Back in the apartment again the breasts were chopped and packed into half pint jars, and given a dusting of 1/2 tsp of "Morton's Tender Quick, the lids were set, and all the jar's were processed in my pressure canner.
The turkey and gravy look very nice, and the smoked breast made it's own broth, nice clear, and because of the nitrates in the cure, the meat is a nice light pink color.
I am anticipating the future jars of processed meat, an open jar, and a bowl full of crackers in my lap while watching a good program on TV, maybe even popping a jar full of smoked turkey in a bowl, breaking the meat into even smaller yet pieces, and adding some mayo, fine diced pickle, and onion to spread between two slices of bread, turkey salad sandwich? How about a few grilled turkey sandwiches?
I best get going, I'm fixing a stuffing sandwich for my mid day meal.
Happy leftovers all!
Rusty.
They raised, and butchered their own Tom turkey, it was over 50 lb's, and as such they only cooked up one breast, opting to Bogart the dark meat for another supper.
Sadly the Lady over cooked the meat, and it took quite a bit of punch to help wash it down.
At home after the feast, she sent over leftovers to include more of that dry meat.
I consolidated the dry turkey with her bird gravy, this fit nicely inside some pint jars.
I was gifted a fairly small turkey breast, mind you my freezer is stuffed, and I didn't want to do more bird so soon after the feast, and since this is a Barbecue group, , , The poor breast's were skinned, and sent out in the frigid freezing weather to have a round with the smoker.
I kept the smoke cold (under 200), and only gave the flesh a slight tan. I don't want the breast to take up too much smoky flavor and get a bitter smoke, For my taste a light smoke flavor will enhance the flavor of the turkey.
Back in the apartment again the breasts were chopped and packed into half pint jars, and given a dusting of 1/2 tsp of "Morton's Tender Quick, the lids were set, and all the jar's were processed in my pressure canner.
The turkey and gravy look very nice, and the smoked breast made it's own broth, nice clear, and because of the nitrates in the cure, the meat is a nice light pink color.
I am anticipating the future jars of processed meat, an open jar, and a bowl full of crackers in my lap while watching a good program on TV, maybe even popping a jar full of smoked turkey in a bowl, breaking the meat into even smaller yet pieces, and adding some mayo, fine diced pickle, and onion to spread between two slices of bread, turkey salad sandwich? How about a few grilled turkey sandwiches?
I best get going, I'm fixing a stuffing sandwich for my mid day meal.
Happy leftovers all!
Rusty.
Cedar Plank Fish with Whisky Marinade
Cedar Plank Salmon with Whisky Marinade
Ingredients
Cedar planks 2
water as much as neededt
Whisky marinade
1. Canadian whisky 1 cup
2. Maple syrup 1/2 cup
3. Soy sauce 1/3 cup
4. Olive oil 1/4 cup
5. Parsley flakes ( fresh) 1/4 cup finely chopped
6. Sweet or regular chili sauce 3 tbsp
7. Pepper 1/2 tsp
Salmon fillets ( about 4 oz each) 8
or you can use side of a salmon skin removed and cut into 8 equal pieces ( 2 lb.)
Place cedar planks in a large container , add enough water to cover. Weight planks with heavy cans to keep submerged. Let stand for 6 hours or overnight to soak.
Whisky marinade
Combine the 7 ingredients into a bowl. Mix well.
Place the salmon into a shallow dish and pour marinade over top. Turn until coated. Cover.
Marinade in the fridge for 30 minuted turning occasionally.
Drain and discard marinade.
Heat the barbecue to medium low. Place the salmon onto prepared cedar planks on ungreased grill. Close lid and cook for 15 to 30 minutes until salmon flakes easily when tasted with a fork.
I did not use salmon but did use daughters steelhead....
but ...bbq acted up...the fuel source so
had to put it on the smoker instead....the end results were yummy
Ingredients
Cedar planks 2
water as much as neededt
Whisky marinade
1. Canadian whisky 1 cup
2. Maple syrup 1/2 cup
3. Soy sauce 1/3 cup
4. Olive oil 1/4 cup
5. Parsley flakes ( fresh) 1/4 cup finely chopped
6. Sweet or regular chili sauce 3 tbsp
7. Pepper 1/2 tsp
Salmon fillets ( about 4 oz each) 8
or you can use side of a salmon skin removed and cut into 8 equal pieces ( 2 lb.)
Place cedar planks in a large container , add enough water to cover. Weight planks with heavy cans to keep submerged. Let stand for 6 hours or overnight to soak.
Whisky marinade
Combine the 7 ingredients into a bowl. Mix well.
Place the salmon into a shallow dish and pour marinade over top. Turn until coated. Cover.
Marinade in the fridge for 30 minuted turning occasionally.
Drain and discard marinade.
Heat the barbecue to medium low. Place the salmon onto prepared cedar planks on ungreased grill. Close lid and cook for 15 to 30 minutes until salmon flakes easily when tasted with a fork.
I did not use salmon but did use daughters steelhead....
but ...bbq acted up...the fuel source so
had to put it on the smoker instead....the end results were yummy
Tailgater Monthly
Anybody get this delivered monthly? It's a pretty good mag with lots of food and equipment reviews. It's free and interesting. Check it out!
Tailgater Monthly
Cheers; Mass
Tailgater Monthly
Cheers; Mass
Turkey Time!
So the turkey is chillin' in the fridge waiting for Thursday to arrive. Gives me a few days to consider it's fate. I'm contemplating using the "dry" brining method this year. Has anyone done a bird this way and how was the outcome?
Cheers; Mass
Cheers; Mass
A Great Barbecue Sauce For Chicken
We don’t usually get very excited about chicken here at the hacienda, but the simple one-hour brine, (below), helped the meat retain some moisture and imparted enough flavor to keep it from being boring.
And once the grilled breasts (over charcoal, please) were dipped in the white sauce, the magic happened. This creamy, peppery sauce had a slight edge of heat that totally transformed the chicken.
By the end of the meal, you’ll be pouring white sauce on everything you can find, from grilled asparagus to zucchini ‘cause it tastes so finger-lickin’ good.
INGREDIENTS
For the brine:
• 1 cup apple juice
• 1 cup water
• 1 tablespoon salt
• 1/4 tablespoon garlic powder
• 1 tablespoon honey
• 1/2 tablespoon dark brown sugar
• 1/2 tablespoon soy sauce
• 1/2 tablespoon fresh lemon juice
• 8 boneless skinless chicken breasts
• Big Bob Gibson Bar-B-Q White Sauce (see recipe below)
INSTRUCTIONS
• In a medium bowl, combine the brine ingredients and mix well. Add the chicken breasts, making sure they are completely covered. Cover the bowl and refrigerate for 1 hour. Remove the chicken breasts from the brine and wipe off the excess salt.
• Preheat an outdoor grill to 400 degrees. Place the chicken breasts on the grate directly over the heat and grill for 5 to 6 minutes on each side, or until golden brown and firm to the touch. The internal temperature of the chicken breasts should be 160 degrees.
• Submerge each chicken breast into a bowl of Big Bob Gibson Bar-B-Q White Sauce. Remove from the sauce and serve.
The cooking method here is direct heat. Suggested smoking wood:: hickory or pecan.
Big Bob Gibson’s Bar-B-Q White Sauce
INGREDIENTS
• 2 cups mayonnaise
• 1 cup distilled white vinegar
• 1/2 cup apple juice
• 2 teaspoons prepared horseradish
• 2 teaspoons ground black pepper
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
INSTRUCTIONS
• In a large bowl, combine all the ingredients and blend well. Store refrigerated in an airtight container for up to 2 weeks.
• Yield 4 cups
Note: (This recipe is adapted from Bob Gibson’s BBQ Book)
And once the grilled breasts (over charcoal, please) were dipped in the white sauce, the magic happened. This creamy, peppery sauce had a slight edge of heat that totally transformed the chicken.
By the end of the meal, you’ll be pouring white sauce on everything you can find, from grilled asparagus to zucchini ‘cause it tastes so finger-lickin’ good.
INGREDIENTS
For the brine:
• 1 cup apple juice
• 1 cup water
• 1 tablespoon salt
• 1/4 tablespoon garlic powder
• 1 tablespoon honey
• 1/2 tablespoon dark brown sugar
• 1/2 tablespoon soy sauce
• 1/2 tablespoon fresh lemon juice
• 8 boneless skinless chicken breasts
• Big Bob Gibson Bar-B-Q White Sauce (see recipe below)
INSTRUCTIONS
• In a medium bowl, combine the brine ingredients and mix well. Add the chicken breasts, making sure they are completely covered. Cover the bowl and refrigerate for 1 hour. Remove the chicken breasts from the brine and wipe off the excess salt.
• Preheat an outdoor grill to 400 degrees. Place the chicken breasts on the grate directly over the heat and grill for 5 to 6 minutes on each side, or until golden brown and firm to the touch. The internal temperature of the chicken breasts should be 160 degrees.
• Submerge each chicken breast into a bowl of Big Bob Gibson Bar-B-Q White Sauce. Remove from the sauce and serve.
The cooking method here is direct heat. Suggested smoking wood:: hickory or pecan.
Big Bob Gibson’s Bar-B-Q White Sauce
INGREDIENTS
• 2 cups mayonnaise
• 1 cup distilled white vinegar
• 1/2 cup apple juice
• 2 teaspoons prepared horseradish
• 2 teaspoons ground black pepper
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
INSTRUCTIONS
• In a large bowl, combine all the ingredients and blend well. Store refrigerated in an airtight container for up to 2 weeks.
• Yield 4 cups
Note: (This recipe is adapted from Bob Gibson’s BBQ Book)
OUSOONERS’ BARBECUE SAUCE
I've spent some time around grills and smokers over the years and I haven't found a sauce, either store-bought or homemade, that is bettern this one. It'll keep for 3 months in the fridge. Packed into Mason jars, it makes a great gift to family and friends.
INGREDIENTS
2 tbs kosher salt
1 tbs granulated garlic
1 tsp onion powder
1-1/2 tsp fresh ground black pepper
1 tbs granulated sugar
1 tsp red pepper flakes
½ tsp ground cumin
¼ tsp dried oregano
¼ tsp ground ginger
1/8 tsp ground mace
1/8 tsp ground allspice
1/8 tsp cayenne pepper
Pinch of ground cloves
3 C water
3 C light corn syrup
¾ C cider vinegar
4 cans (6 ounces each) tomato paste
6 tbs dark molasses
2 tbs Worcestershire sauce
1 tbs Wright’s liquid smoke
¼ C Dijon mustard
INSTRUCTIONS
To make a dry spice seasoning mixture, thoroughly combine the salt, granulated garlic, onion powder, black pepper, sugar, red pepper flakes, cumin, oregano, ginger, mace, allspice, cayenne and cloves. Set aside.
In a 4- to 6 quart saucepan over medium-low heat, combine the water and corn syrup and bring to the barest simmer, stirring occasionally; at that point, whisking constantly, add the dry spice mixture to the pan along with the vinegar. Continuing to whisk, add the tomato paste and cook for 4 minutes, Add the molasses, Worcestershire sauce, liquid smoke and mustard and whisk to combine. Simmer, stirring occasionally, until the sauce begins to thicken and coat the back of a spoon, about 25 minutes.
Remove from heat and let cool to room temperature. Transfer to jars with tight-fitting lids and refrigerate for up to 3 months.
NOTE: You can kick up the heat level by adding more black pepper, red pepper flakes or cayenne. . . or more of each of them.
"I'D LIKE TO BUY THE WORLD A BOTTLE OF OUSOONER'S BBQ SAUCE!"
