DanD Posted July 6, 2016 Report Share Posted July 6, 2016 (edited) Here's something I found about freezing the fish before going into the brine. It does apply more so for cold smoked fish and not so important for hot smoking. Dan. Fresh salmon and previously frozen salmon are not equals when it comes to cold smoking salmon. Freezing actually benefits the cold smoked salmon in a couple of ways. Freezing Ruptures Cell Membranes Freezing Kills Parasites As the salmon freezes, the liquid in the cells expands, causing the cell walls to rupture. When thawed, liquid drains readily from the flesh, meaning there's less water for the brine to remove. Freezing also kill parasites. One week at minus ten degrees Fahrenheit kills parasites that would otherwise survive brining and cold smoking. To be safe, deep-freeze cold smoked salmon that has been prepared from fresh, never frozen fish. Quote taken from the below link. http://www.smoker-cooking.com/coldsmokedsalmon.html Edited July 6, 2016 by DanD Link to comment Share on other sites More sharing options...
Freshtrax Posted July 6, 2016 Report Share Posted July 6, 2016 Nice I always hot smoke mine at around 150 for 8 hours. Link to comment Share on other sites More sharing options...
misfish Posted July 10, 2016 Report Share Posted July 10, 2016 Oh the aroma this has. Getting happy happy for a few hours. Then will be wrapped in smokey sliced glorified happyness,and getting happy happy for another hour. Link to comment Share on other sites More sharing options...
misfish Posted July 10, 2016 Report Share Posted July 10, 2016 Well time for that wrap,,,,,,,,,,,,,,,,BACON WRAP that is,,,,,,,,,,,,,,, And back in the happy oh merry container for an hour,,,,,,,,,,,,,,or so,,,,,,,,,,,,,,,more happy happy Since were having baked taters, might as well make some BACON bits from the left over BACON,for toppings,,,,,,,,,,,,,,,,,, Smells so darn good in here right now,,,,,,,,,,,,,,,,,,,,,,,,,,, Link to comment Share on other sites More sharing options...
Rodbender Posted July 10, 2016 Report Share Posted July 10, 2016 Well time for that wrap,,,,,,,,,,,,,,,,BACON WRAP that is,,,,,,,,,,,,,,, And back in the happy oh merry container for an hour,,,,,,,,,,,,,,or so,,,,,,,,,,,,,,,more happy happy Since were having baked taters, might as well make some BACON bits from the left over BACON,for toppings,,,,,,,,,,,,,,,,,, Smells so darn good in here right now,,,,,,,,,,,,,,,,,,,,,,,,,,, Man that looks good Link to comment Share on other sites More sharing options...
misfish Posted July 10, 2016 Report Share Posted July 10, 2016 (edited) Man that looks good Thanks bud. The soldiers are at ease now. Indirect heat at 250 for 1.5 hrs. Food of art. Or is that, Art of food. When they get to the grill time, I will squeeze some fresh lime on them. Edited July 10, 2016 by Brian B Link to comment Share on other sites More sharing options...
muskymatt Posted July 10, 2016 Report Share Posted July 10, 2016 Sun dried tomato Turkey cheese burgers! This are amazing! We have had them many times and they get better every time! A must try IMO https://books.google.ca/books?id=uoYdAwAAQBAJ&pg=PT493&lpg=PT493&dq=Weber+Sun-dried+Tomato+Turkey+Cheeseburgers&source=bl&ots=-YT6AkfvUf&sig=Jjy9RAffNusTeAyIMA72yNco6B4&hl=en&sa=X#v=onepage&q=Weber%20Sun-dried%20Tomato%20Turkey%20Cheeseburgers&f=false Link to comment Share on other sites More sharing options...
misfish Posted July 10, 2016 Report Share Posted July 10, 2016 Sun dried tomato Turkey cheese burgers! This are amazing! We have had them many times and they get better every time! A must try IMO https://books.google.ca/books?id=uoYdAwAAQBAJ&pg=PT493&lpg=PT493&dq=Weber+Sun-dried+Tomato+Turkey+Cheeseburgers&source=bl&ots=-YT6AkfvUf&sig=Jjy9RAffNusTeAyIMA72yNco6B4&hl=en&sa=X#v=onepage&q=Weber%20Sun-dried%20Tomato%20Turkey%20Cheeseburgers&f=false This will be on my to do. Thanks Matt Link to comment Share on other sites More sharing options...
misfish Posted July 10, 2016 Report Share Posted July 10, 2016 While is was cooking away, change of plans. Decided to whip up a tazikie (sp?), throw some peppers on the grill and have it on a bun with just a salad. Baked taters will be a tater salad monday. Call me quick draw.LOL Done and oh so good. Leftover,s, will be on a soft taco shell for mondays dinner. Nothing wrong with good leftovers. Link to comment Share on other sites More sharing options...
akaShag Posted July 10, 2016 Report Share Posted July 10, 2016 Nothing wrong, and everything RIGHT, about good leftovers, Brian. Tonight was BBQ Pork chops, and yes indeed there are leftovers! Doug Link to comment Share on other sites More sharing options...
DanD Posted July 11, 2016 Report Share Posted July 11, 2016 (edited) I'm not much for telling stories; but here's a few pics of the pig roast, that my son held at his place and I cooked with him. I've had my own spit for 25 or more years and I usually cook for one or two roasts a year; either pork or beef and have a great time doing it. Here we have the pig on the spit, all rubbed in with a dry rub that my wife makes up for me. Sorry not allowed to tell what's in it; happy wife happy life. LOL Here's our set up for the day. The barrel on the right is the burn barrel where we make the apple wood coats. This is about 2 hours in; slowly bringing the temperature up to around 200° spit temp. Here you can see a small pot inside the spit; its filled with apple wood pellets. Just to make sure the the smoke flavor has a chance to penetrate the skin and get into the meat itself. Here's hour 12 and the internal temps are just reaching the 160-170° mark and ready to come off the heat. Now this is illiterately a pig in a blanket. It's how I let it stand for about an hour and half. That allows the juices to be reabsorbed into the meat and and cools enough to handle the meat without burning our hands. OK its almost carving time. I know all the charred skin doesn't look all that appealing; but wait till you see whats under that. Here you go; nice and juicy. Then there were people asking me why I wasn't hungry after carving; well I had to sample some, for the sake of the guests. LOL Yea that's me sitting down after an 18 hour day. Tired yes but spending the day with my son and doing this together was great! Thanks for having a look. Dan. Edited July 11, 2016 by DanD Link to comment Share on other sites More sharing options...
akaShag Posted July 11, 2016 Report Share Posted July 11, 2016 Dan, that's awesome! But an 18 hour day would put me down for about three days!!!! Thanks for sharing. Doug Link to comment Share on other sites More sharing options...
misfish Posted July 11, 2016 Report Share Posted July 11, 2016 (edited) Great roasted beast Dan. DROOL Now that I have time, heres what I did for last nights BBQ One bunch of chilantro chopped 3 gloves of garlic minced- put in the bowl 3 tbl spoons of smoke pepperika- put in the bowl 3 lemons 3 limes squeeze the lemons and limes and grate the skins for zest - into the bowl 1 tlb spoon of sweet chille. salt and pepper to taste Mix all together in a bowl Take 3 boneless chicken breasts. Slice into 1" strips. Scewer the chicken. 2 pieces per scewer. Lay the chicken in a container and cover with the mix I mentioned above. Let sit in the fridge for 1 hour. Mix them up and back in the fridge for another hour. Take out and wrap eash one with bacon. Mix them back in the mixture and back in the fridge for another hour. Get BBQ warmed up to 275 deg. This is going to be cooked indirect heat. One side hot,one side cold. Lay the wrapped chicken on the cold side. Allow to cook for 1 hour 15 minutes. Then transfer over to the hot side to put a grill on them. DONT OVER COOK, CHICKEN WILL DRY OUT. Remove and tent. The sauce that I make is the following. MAKE THIS FIRST BEFORE YOU START THE ABOVE. Small container of sour cream, put into a small mixing bowl. Add pepper and salt. Grate 2 cloves of fresh garlic into it. Grate as much cucumber as you like. I use half of one. A squeeze of half a lemon. ( dont get seeds in it) Just saying.LOL Take 2 green onions and chop fine. Mix this all together. In the fridge til time. So remove the chicken from the scewers and place on a plate. Cover with the sauce. Baked tater and salad with this is very fresh. Hope you try this. I have done it a few times and the scent and aroma is UNREAL. When Im not fishing, Im cooking sumthin. Edited July 11, 2016 by Brian B Link to comment Share on other sites More sharing options...
misfish Posted July 16, 2016 Report Share Posted July 16, 2016 Extra lean is the way to go. No matter how many times I makes this, it,s always oh oh so good You know the routine The wrap The cooked and basted. Brown suger and pepper,buttered steamed yams. Savoy cabbage was on the stove. Then flame to finish it off and the finish. Yup a repeat, but worth another post IMO. LOL Link to comment Share on other sites More sharing options...
manitoubass2 Posted July 17, 2016 Author Report Share Posted July 17, 2016 Well worth it brian??? Link to comment Share on other sites More sharing options...
leaf4 Posted July 29, 2016 Report Share Posted July 29, 2016 Some jerk chicken wings on my new weber smokey Joe, nice little charcoal grill I picked up for camping the other week, it's great! Link to comment Share on other sites More sharing options...
misfish Posted July 29, 2016 Report Share Posted July 29, 2016 Some jerk chicken wings on my new weber smokey Joe, nice little charcoal grill I picked up for camping the other week, it's great! Looks more like drums, but who cares, it,s jerk chicken. Where did you get the grill? Link to comment Share on other sites More sharing options...
leaf4 Posted July 29, 2016 Report Share Posted July 29, 2016 Looks more like drums, but who cares, it,s jerk chicken. Where did you get the grill? Ya drumsticks/chicken wings all the same to me haha, I picked this one up off Kijiji for $30, they sell in home depot for $54, they work like a charm though! First time ever cooking with charcoal and I enjoy it quite a bit, adds great flavour too Link to comment Share on other sites More sharing options...
bare foot wader Posted August 2, 2016 Report Share Posted August 2, 2016 love this thread, I'm also considering adding a charcoal grill to the patio myself lol Link to comment Share on other sites More sharing options...
leaf4 Posted August 2, 2016 Report Share Posted August 2, 2016 (edited) Hank has a bias! His hand is in the cookie jar of propane sales for Arlen Texas! All kidding aside, propane is easier, light up and meat is on the grill 5 minutes later (in most cases) With the charcoal you need to set aside 15-30 mins in order to make sure she gets up to temp. Anyone looking into getting one I would highly recommend getting this to accompany it, will help get your coals get setup in 15mins without any lighter fluid or mucking about worrying if it's starting to catch or not https://www.homedepot.ca/en/home/p.1000689192.html?eid=PS_GO_140203__ALL_PLA-526641&pid=1000689192&gclid=CNubkoPQo84CFQcOaQody9cBiQ Edited August 2, 2016 by Lucas F Link to comment Share on other sites More sharing options...
dave524 Posted August 2, 2016 Report Share Posted August 2, 2016 Some jerk chicken wings on my new weber smokey Joe, nice little charcoal grill I picked up for camping the other week, it's great! These guys use Weber kettles almost exclusively, great videos and food. https://www.youtube.com/channel/UCjrL1ugI6xGqQ7VEyV6aRAg Link to comment Share on other sites More sharing options...
manitoubass2 Posted August 7, 2016 Author Report Share Posted August 7, 2016 Nice to meet ya Doug akashag!!! Many thanks for the company, the breakfast and the canned moose! I hope ya enjoy the smoked sturgeon I brought for ya! Safe travels my friend and I look forward to sharing a boat with you in the future? (Notice the OPP in the backround????) Miigwich Link to comment Share on other sites More sharing options...
akaShag Posted August 8, 2016 Report Share Posted August 8, 2016 backatcha, Rick! It was really nice to put a face to a name and shoot the breeze, And yes we had some of the smoked sturgeon last evening for an appetizer, it is DELICIOUS!!!!! Sorry we did not get a chance to do some cooking and FISHING,,,,,,,,,,,,, next time! Doug Link to comment Share on other sites More sharing options...
Spiel Posted August 9, 2016 Report Share Posted August 9, 2016 Nice to meet ya Doug akashag!!! (Notice the OPP in the backround?) Miigwich Link to comment Share on other sites More sharing options...
manitoubass2 Posted August 9, 2016 Author Report Share Posted August 9, 2016 (edited) And canned moose for an afternoon snack!!! Why Doug? Why? WHY DID YOU ONLY GIVE ME ONE SMALL JAR????? thats my type of eats right there! Sooooo good!!!! Thanks a million! Edited August 9, 2016 by manitoubass2 Link to comment Share on other sites More sharing options...
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