Author Topic: BBQ Style  (Read 236225 times)

Offline euge

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Re: BBQ Style
« Reply #1710 on: December 10, 2011, 01:27:50 AM »
That looks great. Looks very moist and unctuous. When it is still warm off a two hour smoke fatty salmon is unbelievable. You'd think it'd dry out but 200-225 is just fine for hot smoking salmon.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline tschmidlin

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Re: BBQ Style
« Reply #1711 on: December 10, 2011, 02:37:27 AM »
This was more like 140 for a couple of hours, then 200 for another couple of hours.  Same result though :) 

I read that if you do it more slowly you get fewer white bits on the surface, it seems to be working.  It takes a while, but it's great!

I wouldn't care so much if this was just for me and the family, but I'm trying to get a really nice looking whole filet for a party in a couple of weeks.
Tom Schmidlin

Offline deepsouth

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Re: BBQ Style
« Reply #1712 on: December 10, 2011, 02:28:56 PM »
won't quote it all, but great looking posts guys.
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Offline bluesman

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Re: BBQ Style
« Reply #1713 on: December 10, 2011, 06:51:37 PM »
Looks real tasty Tom!

Smoked Salmon is one of my favorite dishes.
Ron Price

Offline tschmidlin

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Re: BBQ Style
« Reply #1714 on: December 11, 2011, 01:21:46 AM »
Looks real tasty Tom!

Smoked Salmon is one of my favorite dishes.
I just had some more . . . it's so good!  The salt level is perfect, smoke level is great.  The thicker parts are a little soft for me, but just right for others.  The thinner pieces are right where I like them.  Best one yet.

Oh, I should say that that 7 lb fish was ~7 lbs after cleaning and minus the head, but before fileting.  I'll have to measure my fileting efficiency one of these times, but I'm guessing I get ~2/3 of it as boneless filets.  I've been following this video for unzipping a fish, it works pretty well for me.  Does anyone have a better way to filet?
http://www.youtube.com/watch?v=WjxAF139SGg
Tom Schmidlin

Offline bluesman

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Re: BBQ Style
« Reply #1715 on: December 11, 2011, 07:54:49 AM »
I've been following this video for unzipping a fish, it works pretty well for me.  Does anyone have a better way to filet?
http://www.youtube.com/watch?v=WjxAF139SGg

Awesome video on filleting fish!

I'll have to remember this one.  ;)
Ron Price

Offline punatic

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Re: BBQ Style
« Reply #1716 on: December 11, 2011, 12:00:10 PM »
I've been following this video for unzipping a fish, it works pretty well for me.  Does anyone have a better way to filet?
http://www.youtube.com/watch?v=WjxAF139SGg

Please note the kevlar glove, and the lack of annoying generator background noise.   :D

http://www.youtube.com/watch?v=qE_ZN1mHKvo
There is only one success: to be able to spend your life in your own way.


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Offline bluesman

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Re: BBQ Style
« Reply #1717 on: December 11, 2011, 12:08:37 PM »
I've been following this video for unzipping a fish, it works pretty well for me.  Does anyone have a better way to filet?
http://www.youtube.com/watch?v=WjxAF139SGg

Please note the kevlar glove, and the lack of annoying generator background noise.   :D

http://www.youtube.com/watch?v=qE_ZN1mHKvo

That's some serious fish filleting there.  :o
Ron Price

Offline tschmidlin

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Re: BBQ Style
« Reply #1718 on: December 11, 2011, 03:01:55 PM »
I've been following this video for unzipping a fish, it works pretty well for me.  Does anyone have a better way to filet?
http://www.youtube.com/watch?v=WjxAF139SGg

Please note the kevlar glove, and the lack of annoying generator background noise.   :D

http://www.youtube.com/watch?v=qE_ZN1mHKvo

That's some serious fish filleting there.  :o
Three fish in under two minutes . . . amazing!
Tom Schmidlin

Offline tschmidlin

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Re: BBQ Style
« Reply #1719 on: December 11, 2011, 03:03:49 PM »
By the way, has anyone noticed how much more charcoal you go through when it's less than 40F out, compared to when it's over 70f :)

I'm smoking some chuck roasts now to make those sandwiches markaberrant posted a couple of days ago.
http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html
Tom Schmidlin

Offline punatic

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Re: BBQ Style
« Reply #1720 on: December 11, 2011, 03:29:32 PM »
I've been following this video for unzipping a fish, it works pretty well for me.  Does anyone have a better way to filet?
http://www.youtube.com/watch?v=WjxAF139SGg

Please note the kevlar glove, and the lack of annoying generator background noise.   :D

http://www.youtube.com/watch?v=qE_ZN1mHKvo

That's some serious fish filleting there.  :o
Three fish in under two minutes . . . amazing!

What you couldn't see was his fillet knife was a Hattori Hanzo...    ;D
There is only one success: to be able to spend your life in your own way.


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Offline tschmidlin

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Re: BBQ Style
« Reply #1721 on: December 11, 2011, 04:00:08 PM »
Three fish in under two minutes . . . amazing!

What you couldn't see was his fillet knife was a Hattori Hanzo...    ;D
;D
It's more of a machete than a filet knife, and way sharper than mine :)
Tom Schmidlin

Offline bluesman

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Re: BBQ Style
« Reply #1722 on: December 11, 2011, 04:12:40 PM »
By the way, has anyone noticed how much more charcoal you go through when it's less than 40F out, compared to when it's over 70f :)

I'm smoking some chuck roasts now to make those sandwiches markaberrant posted a couple of days ago.
http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html

Yes, I generally use more charcoal during the late fall/winter/early spring months. Charcoal adds a significant cost to my longer smokes for sure.

The wolfpit recipe looks slammin'...and I would add plenty of horseradish to top the sandwiches. The key to this cut of meat is a nice marble.  ;)
Ron Price

Offline bo

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Re: BBQ Style
« Reply #1723 on: December 11, 2011, 04:17:12 PM »

Yes, I generally use more charcoal during the late fall/winter/early spring months. Charcoal adds a significant cost to my longer smokes for sure.


That's why I love my electric smoker. After I got my first gas grill, I swore I'd never buy charcoal again and I think I've kept 99% of that promise to myself. If they made a good electric grill, I'd look into that as well. I've thought about making my own.

Offline bluesman

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Re: BBQ Style
« Reply #1724 on: December 11, 2011, 04:47:02 PM »

Yes, I generally use more charcoal during the late fall/winter/early spring months. Charcoal adds a significant cost to my longer smokes for sure.


That's why I love my electric smoker. After I got my first gas grill, I swore I'd never buy charcoal again and I think I've kept 99% of that promise to myself. If they made a good electric grill, I'd look into that as well. I've thought about making my own.

Different strokes for different folks.

Using charcoal and wood together produces more NO2 (sodium nitrate) and therefore a better smoke ring than electric and wood which equates to better flavor. This is the key difference not to mention cost which varies by consumption and unit cost. This all goes back to the quality over quantity debate. I recommend using the method of one's choosing but keeping in mind the end result may vary.

Ron Price