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-   -   Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? (https://www.chiefsplanet.com/BB/showthread.php?t=293234)

cooper barrett 04-13-2019 10:20 PM
Quote:
Originally Posted by In58men (Post 14205539)
Start without, just hot water, as the time is more right for cook time or beans put them under beef or pork. yummy

Do not do this with chicken DUH

GloryDayz 04-13-2019 10:21 PM
I had leftover Chinese General-T... It was wonderful.

BryanBusby 04-13-2019 10:39 PM
Quote:
Originally Posted by In58men (Post 14205539)
I do that when I keep my brisket unwrapped, except I do mac n cheese with bacon bits and panko crumbs. Shit is delicious.

RetiredSeniorChief 04-13-2019 11:36 PM
Grilled Lamb Chops, and grilled King Salmon I still had in the freezer from last summer that needed to be used up.

Hog's Gone Fishin 04-14-2019 09:28 AM
I made Cedar plank Salmon yesterday in the oven. Turned out perfect with incredible taste.

Fire Me Boy! 04-14-2019 09:31 AM
Quote:
Originally Posted by Hog's Gone Fishin (Post 14205812)
I made Cedar plank Salmon yesterday in the oven. Turned out perfect with incredible taste.
I've only ever planked salmon once but didn't really tell any difference.

RetiredSeniorChief 04-14-2019 10:35 AM
If it's ocean caught King Salmon or Red Salmon, I marinate in an orange juice based marinade overnight and then grill just till it flakes. Coho doesn't grill as well, so I smoke it.

Fire Me Boy! 04-14-2019 11:39 AM
Quote:
Originally Posted by Buehler445 (Post 14205555)
I did it using the flat once. It was good but probably not as good as the brisket by itself.
I'll try it. Diced the flat in about 1/2 inch cubes. So we'll see.

Edit: I think your recipe is off. This chili was some of my finest.

Hog's Gone Fishin 04-14-2019 01:20 PM
Quote:
Originally Posted by Fire Me Boy! (Post 14205815)
I've only ever planked salmon once but didn't really tell any difference.
I just buy a cedar fence picket from the lumber yard. They are not treated with any chemicals but always ask. Cut off an 8" piece. soak it in water for an hour. Put the board in the oven at 350 and bake until you can smell the Cedar. Then throw the Salmon on the board and finish. Gotta get that Cedar aroma flowing.

GloryDayz 04-14-2019 02:32 PM
After-hockey Costco... LOTS OF ONIONS!!!

Sorce 04-14-2019 06:08 PM
Every year we do a cultural themed Easter. This year we are doing Argentine food. Think I'm grilling a flank steak, chicken thighs and making chimichurri sauce for them. I've only ever used flank for fajitas so this will be interesting.

Sent from my Pixel 3 using Tapatalk

Buehler445 04-14-2019 07:00 PM
Quote:
Originally Posted by Fire Me Boy! (Post 14205994)
I'll try it. Diced the flat in about 1/2 inch cubes. So we'll see.

Edit: I think your recipe is off. This chili was some of my finest.
I don’t claim to be any sort of chili savant. But I said it was better than regular chili but it wasn’t as good as the brisket by itself.

I just really ****ing like brisket.

Fire Me Boy! 04-14-2019 07:31 PM
Quote:
Originally Posted by Buehler445 (Post 14206591)
I don’t claim to be any sort of chili savant. But I said it was better than regular chili but it wasn’t as good as the brisket by itself.



I just really ****ing like brisket.
I'm not a huge fan of the flat by itself, but in the chili was great.

Fire Me Boy! 04-18-2019 08:11 AM
Quote:
Originally Posted by Sorce (Post 14204996)
Did you mop or spray during the cook? What temp you pull it at? First couple of briskets were tough or dry. I think I didn't cook the first one long enough. Last few times I've used butcher paper and they came out better. It takes so long for my electric smoker to recover if I were to try to spray it.

I've decided to go with the stampede per your suggestion btw, any of the accessories you would consider must have?

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Do you have your Stampede yet?

tooge 04-18-2019 08:16 AM
Going to do an Easter weekend cook. Probably smoke a salmon filet or two and vacuum pack them to freeze. I'll also do a couple slabs of spares and a couple slabs of beef ribs korean style.


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