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***Official Grilling and Smoking Thread***


bryhamm

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I smoked some jerk bone-in chicken breasts yesterday, which came out amazing. I marinaded the breasts for two days in a marinade that I made from jerk seasoning, soy sauce, olive oil, red wine vinegar, fresh-squeezed tangerine and lime juices, turbinado sugar, homegrown Jamaican scotch bonnet peppers, fresh ground allspice, and fresh ginger and garlic. I smoked the breasts for around 2 hours over hickory wood and pimento wood (wood from the tree that produces allspice berries imported from Jamaica). During the smoke, I occasionally spritzed the breasts with Red Stripe that I infused with fresh lime juice, scotch bonnet peppers, and allspice berries. After I pulled the breasts from the smoker, I finished them on my gas grill to crisp up the skin a bit. The chicken breasts turned out incredibly moist and tender with a crispy skin and delicious deeply infused jerk and smoke flavors. I was really pleased with the results.

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I smoked some jerk bone-in chicken breasts yesterday, which came out amazing. I marinaded the breasts for two days in a marinade that I made from jerk seasoning, soy sauce, olive oil, red wine vinegar, fresh-squeezed tangerine and lime juices, turbinado sugar, homegrown Jamaican scotch bonnet peppers, fresh ground allspice, and fresh ginger and garlic. I smoked the breasts for around 2 hours over hickory wood and pimento wood (wood from the tree that produces allspice berries imported from Jamaica). During the smoke, I occasionally spritzed the breasts with Red Stripe that I infused with fresh lime juice, scotch bonnet peppers, and allspice berries. After I pulled the breasts from the smoker, I finished them on my gas grill to crisp up the skin a bit. The chicken breasts turned out incredibly moist and tender with a crispy skin and delicious deeply infused jerk and smoke flavors. I was really pleased with the results.

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Recipe?

I smoked some jerk bone-in chicken breasts yesterday, which came out amazing. I marinaded the breasts for two days in a marinade that I made from jerk seasoning, soy sauce, olive oil, red wine vinegar, fresh-squeezed tangerine and lime juices, turbinado sugar, homegrown Jamaican scotch bonnet peppers, fresh ground allspice, and fresh ginger and garlic. I smoked the breasts for around 2 hours over hickory wood and pimento wood (wood from the tree that produces allspice berries imported from Jamaica). During the smoke, I occasionally spritzed the breasts with Red Stripe that I infused with fresh lime juice, scotch bonnet peppers, and allspice berries. After I pulled the breasts from the smoker, I finished them on my gas grill to crisp up the skin a bit. The chicken breasts turned out incredibly moist and tender with a crispy skin and delicious deeply infused jerk and smoke flavors. I was really pleased with the results.

Here is the recipe for the jerk marinade/sauce that I used:

9 tbs of Savory Jamaican Jerk Seasoning (available at http://www.savoryspiceshop.com/blends/jamjerk.html)

3 tbs of olive oil

3 tbs of soy sauce

6 tbs of red wine vinegar

6 tbs of fresh-squeezed tangerine (or orange) juice

5 tbs of fresh-squeezed lime juice

~10 scotch bonnet peppers, diced

~5 garlic cloves, pressed

~2 tbs of fresh ginger, grated

~1.5 tbs of fresh ground allspice berries

~2 tbs of turbinado sugar

some lime zest

I used this same recipe for both the marinade and the sauce.

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I smoked some jerk bone-in chicken breasts yesterday, which came out amazing. I marinaded the breasts for two days in a marinade that I made from jerk seasoning, soy sauce, olive oil, red wine vinegar, fresh-squeezed tangerine and lime juices, turbinado sugar, homegrown Jamaican scotch bonnet peppers, fresh ground allspice, and fresh ginger and garlic. I smoked the breasts for around 2 hours over hickory wood and pimento wood (wood from the tree that produces allspice berries imported from Jamaica). During the smoke, I occasionally spritzed the breasts with Red Stripe that I infused with fresh lime juice, scotch bonnet peppers, and allspice berries. After I pulled the breasts from the smoker, I finished them on my gas grill to crisp up the skin a bit. The chicken breasts turned out incredibly moist and tender with a crispy skin and delicious deeply infused jerk and smoke flavors. I was really pleased with the results.

I have tried crisping up the skin after smoking over some hot coals. It just never seems the same as if it was grilled rather than smoked. With th efat slow cooked away from the skin it just doesn't want to crisp. Maybe I should hit the skin with a bit of olive oil to try to crisp it.

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Had the urge today. I started too late, and it is cold, windy, and snowing outside. The meats, 12 pound brisket and 12 large bone in . skin on chicken breasts will not have been marinated. Just a straight, unprepared smoke which will last, at most, 10 hours. (Four for the chicken)

It is sort of desperate, but sometimes the urge hits sudden. I think I will throw some Chex mix on as well, now that I have it going.

Average to poor BBQ still beats just about anything else.

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  • 4 weeks later...

I added "cash for a new smoker" to my Christmas list and in anticipation for getting said cash wanted to ask all for advice on what to get. I have been using a Pro Q for about 6 years. It's similar in style to the WSM but lower gauge steel but with a couple bells and whistles not standard on the WSM. I was thinking about getting a Weber Smoky Mountain but recently have become intrigued with the idea of a pellet smoker because I get sick of trying to maintain consistent temps especially over longer cooks.

Must haves:

Low maintenance

Great quality food and flavor

Consistent long lasting temps

Thanks in advance for the advice!

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I added "cash for a new smoker" to my Christmas list and in anticipation for getting said cash wanted to ask all for advice on what to get. I have been using a Pro Q for about 6 years. It's similar in style to the WSM but lower gauge steel but with a couple bells and whistles not standard on the WSM. I was thinking about getting a Weber Smoky Mountain but recently have become intrigued with the idea of a pellet smoker because I get sick of trying to maintain consistent temps especially over longer cooks.

Must haves:

Low maintenance

Great quality food and flavor

Consistent long lasting temps

Thanks in advance for the advice!

Tons of info here from a trusted source: http://amazingribs.com/bbq_equipment_reviews_ratings/

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So anybody grilling for Christmas?

Did a Prime Rib Last year, may do it again this year, depending on the weather.

We did a couple beef tenderloins. One dry aged ourselves for six days. Wasn't much difference other than color. I found out it really needs to be 14 days. There was talk of doing it again this year, but no word on if my dad bought the primal cut of steak.

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Just received a big box at my front door marked "Dry Ice/Perishable."

Inside, a bunch of goodies from a little place in WI called Nueske's. If you are from that area, you know what I'm talking about.

Maybe Packer-fan In-Laws aren't so bad after all!! ;)

Edited by Mr. Ected
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Just received a big box at my front door marked "Dry Ice/Perishable."

Inside, a bunch of goodies from a little place in WI called Nuske's. If you are from that area, you know what I'm talking about.

Maybe Packer-fan In-Laws aren't so bad after all!! ;)

WHAT'S IN THE BOX?!?!?!

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Just received a big box at my front door marked "Dry Ice/Perishable."

Inside, a bunch of goodies from a little place in WI called Nuske's. If you are from that area, you know what I'm talking about.

Maybe Packer-fan In-Laws aren't so bad after all!! ;)

WHAT'S IN THE BOX?!?!?!

Applewood Smoked Bacon, Smoked Kielbasa, Smoked Chicken Breasts, couple cheeses, a pork loin, Smoked Bratwurst, Smoked Pork Sausage, Cheesecake, Summer Sausage.

Great Christmas present!

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Just received a big box at my front door marked "Dry Ice/Perishable."

Inside, a bunch of goodies from a little place in WI called Nueske's. If you are from that area, you know what I'm talking about.

Maybe Packer-fan In-Laws aren't so bad after all!! ;)

Nueske's bacon is as good as it gets. Nom nom nom.

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Hey guys. When I smoke salmon, I dry brine it beforehand with brown sugar, kosher salt, and garlic. I am making some chili, and was curious how the same dry brine method would work on stew meat before smoking. I ordered an indoor smoker off amazon, and will be using it instead of my WSM for this. I'm leary about how much smoke flavor there will be so I thought maybe a dry brine will help retain some smokey flavor, but I don't want to ruin the stew meat.

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Hey guys. When I smoke salmon, I dry brine it beforehand with brown sugar, kosher salt, and garlic. I am making some chili, and was curious how the same dry brine method would work on stew meat before smoking. I ordered an indoor smoker off amazon, and will be using it instead of my WSM for this. I'm leary about how much smoke flavor there will be so I thought maybe a dry brine will help retain some smokey flavor, but I don't want to ruin the stew meat.

I would do the dry brine, smoke it and then brown it real quick to caramelize the proteins and toss it in the pot.

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Hey guys. When I smoke salmon, I dry brine it beforehand with brown sugar, kosher salt, and garlic. I am making some chili, and was curious how the same dry brine method would work on stew meat before smoking. I ordered an indoor smoker off amazon, and will be using it instead of my WSM for this. I'm leary about how much smoke flavor there will be so I thought maybe a dry brine will help retain some smokey flavor, but I don't want to ruin the stew meat.

I would do the dry brine, smoke it and then brown it real quick to caramelize the proteins and toss it in the pot.

:thumbup:

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Oyster question.

Going to grill some Oysters Casino tomorrow. I'm good there.

My question is what do I do with leftover oysters? Have to buy half bushel and will probably have a couple dozen left over. (Just four of us).

Don't really have room to keep them refrigerated in shell. Should I heat them enough to shuck them and then refrigerate the meat and juice?

Anything I can make with them besides Oyster stew?

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Oyster question.

Going to grill some Oysters Casino tomorrow. I'm good there.

My question is what do I do with leftover oysters? Have to buy half bushel and will probably have a couple dozen left over. (Just four of us).

Don't really have room to keep them refrigerated in shell. Should I heat them enough to shuck them and then refrigerate the meat and juice?

Anything I can make with them besides Oyster stew?

I would just shuck them cold. They'll keep in the fridge for a few days.
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Going to do some lamb lollipops tonight, two bones per. Anyone have a good technique? Can also be convinced to leave the rack whole. Thoughts? Prayers?

Thoughts? Ok - what time should I get there? :cool:
Après Ski theme. Fondue, French onion soup, mashed potatoes, Brussels sprouts, lamb. Grilled cheese and tomato soup for the kiddos. Ski sweater required.

Couldn't make it to Tahoe this year so bringin it home.

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Going to do some lamb lollipops tonight, two bones per. Anyone have a good technique? Can also be convinced to leave the rack whole. Thoughts? Prayers?

Sorry, didn't see this until today. I have lots of lamb recipes. How did it turn out?

Really well. Went with an olive oil / red wine vinegar / balsamic vinegar / sesame oil / garlic / rosemary bath. Lollipop style. Warmed them up on indirect until 90 degrees, then attacked them with hit direct heat until 125. So. Good.

Didn't realize how ####### smelly lamb is when raw though. Holy crap.

Edited by -jb-
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Really well. Went with an olive oil / red wine vinegar / balsamic vinegar / sesame oil / garlic / rosemary bath. Lollipop style. Warmed them up on indirect until 90 degrees, then attacked them with hit direct heat until 125. So. Good.

Sounds like you nailed it. That's about what I do. The marinade may vary a little, but the method is the same

Didn't realize how ####### smelly lamb is when raw though. Holy crap.

I've never noticed this... Just smells like red meat to me.

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Any can't miss turkey brines out there? Going a little healthier... At least early on in 2015.

Depends on what you like but my go to one is a gallon of water, cup of brown sugar, some rosemary, thyme, sage, pepercorns and some salt.

Is it considered healthier to brine?

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Any can't miss turkey brines out there? Going a little healthier... At least early on in 2015.

Depends on what you like but my go to one is a gallon of water, cup of brown sugar, some rosemary, thyme, sage, pepercorns and some salt.

Is it considered healthier to brine?

I'm normally a pork or beef guy when I cook. Incorporating some poultry to start the year.

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Any can't miss turkey brines out there? Going a little healthier... At least early on in 2015.

Depends on what you like but my go to one is a gallon of water, cup of brown sugar, some rosemary, thyme, sage, pepercorns and some salt.

Is it considered healthier to brine?

I'm normally a pork or beef guy when I cook. Incorporating some poultry to start the year.

Ah, ok.

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