Smoking, grilling and curing foods, etc.

Discussion in 'General Chit-Chat' started by BOB357, Feb 6, 2018.

  1. Mase

    Mase Well-Known Member

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    T-Bone steak with saute’d mushrooms and a side of grilled Brussels sprouts for me and the wife.

    CADEDAC5-C625-40B6-A63B-8017AFEB5F7A.jpeg
     
  2. BOB357

    BOB357 Well-Known Member

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    Thanks a lot! Now I'll be drooling until supper's ready.
     
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  3. BOB357

    BOB357 Well-Known Member

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    Put on a spatchcocked yard bird about 1/2 hour ago. Seasoned with SPG and some home grown sage. Only using the pan 'cause the wife is doing mashed spuds. Can't have mashed spuds without milk gravy.
    Yard Bird.jpg

    While the bird was cooking, pruned the wife's prized Queen Elizabeth Rose.
    QE2.jpg
    I refer to it as prized because she planted about a dozen roses, and this is the only one to survive. And she gat pissed when I call her the brown thumb :)
     
  4. Craigerrr

    Craigerrr Well-Known Member

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    I'll take mine medium Bud! Damn that looks good!
     
  5. Head First

    Head First Well-Known Member

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    Oh oh oh that new deschutes baltic porter would go sooo good with that. I'm sure you have a great beer to wash it down with though.
     
  6. Trialben

    Trialben Well-Known Member

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    And @Mase you can keep ya brussle sprouts! the one and only vegie I can't stomach. But man your steak looks bloody good.
     
  7. Mase

    Mase Well-Known Member

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    I absolutely hated Brussels sprouts until I tried them on the grill. I cut them in half lengthwise, throw them in a zip-lock baggie and add olive oil, salt and pepper and grill’em up. They are delicious.
     
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  8. Trialben

    Trialben Well-Known Member

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    "Maybe" I should give this a try. Sometimes they just smell like fart to me Lol!
     
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  9. Mase

    Mase Well-Known Member

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    Next time your gonna grill, grab a small bag full and cut them in half and season as I say above, then you can actually dip them in ranch or blue cheese dressing. We eat them like an appetizer. Try’em

    Ps. My wife hated them previously as well
     
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  10. thunderwagn

    thunderwagn Well-Known Member

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    They smell as much as they give! I used to hate them also till I figured out that plain boiled or steamed sucks.
     
  11. BOB357

    BOB357 Well-Known Member

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    I've always loved them, but must admit that some of the store bought ones belong in the composter. Like most produce, you can't beat home grown.
     
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  12. superartsy

    superartsy New Member

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    And now I'm craving for a good piece of steak.
     
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  13. BOB357

    BOB357 Well-Known Member

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    Trimmed and sliced up a 5+ pound eye of round and got it in brine for some jerky I'll be smoking tomorrow. No pics today, but will try to remember tomorrow. I am including the recipe below, which is a modified BBQ Pit Boy's recipe. Would plan something bigger and better, but weather is still unsettled.
     

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  14. BOB357

    BOB357 Well-Known Member

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    #414 BOB357, Apr 6, 2019
    Last edited: Apr 6, 2019
    Did up a couple slabs of ribs today. Needed to make room in the chest freezer for more ribs. Local store had them at a super price this week.Here's the spareribs I started with: Spares.jpg
    Trimmed down to St. Louis style:
    St. Louis.jpg All rubbed and ready for the smoker:
    Ready.jpg Smoked with Pecan for 2 [email protected] and then topped with butter and honey, wrapped and moved to the pellet grill for 1 1/2 [email protected] Got busy and didn't get any pics of the finished product. They were good though :)
     
  15. BOB357

    BOB357 Well-Known Member

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    Spring has definitely sprung here. Felt ambitious and decided to smoke some Pastrami. Was also out of my Hot & Spicy BBQ Sauce, so whipped up a batch. Recipe below. Got the Pastrami prepped and waiting for the smoker to come up to temp.
    Pastrami.jpg
    Got the Pastrami on. Will give it a good smoke with Pecan on the Big Chief and then move to the Traeger for some love at 225F.
    Big Chief.jpg
     

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  16. ChicoBrewer

    ChicoBrewer Well-Known Member

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    I have one of those smokers. I used to use it a lot when I had a boat and I was catching Salmon out of the Sacramento River.
     
  17. BOB357

    BOB357 Well-Known Member

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    I'm about ready to smoke some Irish Cheddar. Got a bunch of trout to brine this afternoon and will smoke them tomorrow. Yahoo! Spring is here!
     
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  18. ChicoBrewer

    ChicoBrewer Well-Known Member

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    Thousands of noisy geese flying north. Dogwood blooming. Must be spring. . .
     
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  19. BOB357

    BOB357 Well-Known Member

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    Should have mentioned in previous reply. My folks lived just outside of Marysville for about 20 years. Dad and I used to fish the Feather below Live Oak for salmon. Used silver flatfish with an anchovy strapped on with a red rubber band. Killer setup. Sure wish we had a Big Chief back then.
     
  20. ChicoBrewer

    ChicoBrewer Well-Known Member

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    I graduated from Yuba City High. I'm quite familiar with that technique. Striper shad and salmon is what we caught (and catfish). The fish in the Sacramento are much brighter that the ones in the feather. I moved to Chico to go to the university in 82 after my stint in the navy. Met a red bluff girl and never left. Maybe I'll buy another river boat when I retire and fish again.
     
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