Fire & Smoke - The BBQ Corner

[Stubbe-Unibet]

Thought I'd check if there're any BBQ or smoking aficionados on here? Or just someone into cooking in general?

I've recently gotten into smoking all sorts of meat on this bad boy:

I'll share some recipes and pictures the next times I'm gonna fire up the smoker. For now, a few pictures from some previous cooks:

[Joco]

Now you made me hungry...

[FunckyFish]

Wow, looks delicios that meat. Can we visit you Stubbe? 

[FreedoM]

I like to eat. 🤤

[Livertool]

Smoker looks like r2d2 from the hood 😁 but if it delivers food like that, nice 👍

Never smoked meat but salmon very often. What wood you use?

[Stubbe-Unibet]

2 minutes ago, Livertool said:

Never smoked meat but salmon very often. What wood you use?

Smoked salmon is awesome as well! How do you smoke it? Got a smoker or just over a fire? I haven't smoked any fish on this bbq, but it got hooks for it, so maybe I'll try that next week.

Got cherry, apple, hickory, oak, beech, whiskey barrel and maple. For beef I prefer a mix of hickory and cherry, but I haven't experimented with all combinations yet. Just be careful with the whiskey barrel, as that's some strong stuff 😄

[WuDu]

 

You barbarians! 

[Livertool]

39 minutes ago, Stubbe-Unibet said:

Smoked salmon is awesome as well! How do you smoke it? Got a smoker or just over a fire? I haven't smoked any fish on this bbq, but it got hooks for it, so maybe I'll try that next week.

Got cherry, apple, hickory, oak, beech, whiskey barrel and maple. For beef I prefer a mix of hickory and cherry, but I haven't experimented with all combinations yet. Just be careful with the whiskey barrel, as that's some strong stuff 😄

Right now for don't have anything due place i live, when these city neighbourgs smells tiny bit of smoke they go crazy as they are so frightened to death with all sorts of health instruction..crazy times.

But had box that was suitable for open fire and gas grill. It was welded by friend so not  eye candy as yours. I used alder (not too dry so they don't burn)and couple cubes of sugar as well. Preferred to do salting with 10% salt water so fish don't dry.

[XY]

[Pesek]

4 hours ago, Stubbe-Unibet said:

Smoked salmon is awesome as well! How do you smoke it? Got a smoker or just over a fire? I haven't smoked any fish on this bbq, but it got hooks for it, so maybe I'll try that next week.

Got cherry, apple, hickory, oak, beech, whiskey barrel and maple. For beef I prefer a mix of hickory and cherry, but I haven't experimented with all combinations yet. Just be careful with the whiskey barrel, as that's some strong stuff 😄

https://wowpedia.fandom.com/wiki/Smoked_Salmon

You must have cooking skill of 350 first and one Glacial Salmon. You can use that food only with level 70 or higher, remember that! 

World Of Warcraft 😛

[Whoever]

13 hours ago, Stubbe-Unibet said:

Thought I'd check if there're any BBQ or smoking aficionados on here? Or just someone into cooking in general?

I'd imagine i'm one of these weird people who is into cooking by watching Gordon Ramsay cooking videos (but never trying to replicate them) 🤔

[SCOBY]

It looks delicious, but the pork neck is also the most delicious grilled.😜

[Stubbe-Unibet]

Had a couple of guys over for some Champions League Wednesday, so ended up cooking 6kg of short ribs 😅 Thought I'd share how I prepared them:

1. Trim the fat from the top and make sure to remove all the silverskin
2. Add a binder - I don't always do this, but generally prefer the result with a binder. I normally use olive oil, but Wednesday I experimented with a carolina mustard on one piece (2kg) and a honey and mustard sauce on another (2kg), and I thought the result was great and actually better than the olive oil
3. After adding the binder it's time to give it a nice layer of rub. Salt and pepper works perfectly fine, but I almost always go with "Angus & Oink Rub Me Texas Steak" which is a mix of salt, pepper, celery salt, garlic, onion and a bunch of other spices. Be generous with the rub! If possible, I'll season it several hours before it goes on the bbq/smoker.
4. Get the chimney starter out and fire it up. I prefer to use the minion method when doing 5+ hours cooks - google it if you want to know what that entails. When the bbq is settled around 120 degrees I throw on the meat.
5. Now it's just about keeping the temperature around 110-130 for the duration of cook. After 4-5 hours I wrap the ribs in butchers paper.
6. When the temperature of the meat reaches 91-93, it's time to check if it's done. This is done by sticking a thermometer into the meat, but instead of looking at the temp, it's all about the feel. It has to feel like soft butter: no resistance at all.
7. If the ribs are done - I've never cooked any which weren't perfect when they reached +90 - I then take them off the bbq, wrap them in butchers paper and a towel and throw them in a cooler for 1-1.5 hour
8. Dinner is served and you've got the most tender and juice meat you can imagine. I honestly prefer this to a €200 Wagyu ribeye, and the short ribs are just €12 per kg (and you can get really decent ones for €7/kg as well).

[FreedoM]

[Sparrow473]

More ribeye instead of rebuy!🙂

[WuDu]

 

[SCOBY]

I think it's the most beautiful meeting with friends, at a barbecue and a good beer after.👏

[Stubbe-Unibet]

It's been a loooong time since I posted anything here. Well, Christmas is just around the corner and in Denmark that means a big pork roast as well as whole duck. I've been experimenting a bit with the pork. So far, I've come to the conclusion that:

• A pork neck/collar cut is the way to go
• Brining all the way. At least 36 hours in a salty mixture.
• Can't get enough smoke. The one in the video got 5 hours in a lovely cloud of apple and cherry

Still need to figure out a way to get perfect rind/skin when smoking at a "low" temperature.

I'm happy to put the recipe in writing, if anyone actually wants to give this a go. You don't have to smoke it of course, it just adds so much flavor - cooked in the oven you can easily get that perfect crispy skin 🙂

[FreedoM]

I like how the little fluff ball is so excited to try some out.

#RecipePlease

 

[Livertool]

Looks awesome 👍

But i agree with your dog there who is trying to say: wtf man? You cooked it to perfection just to squeeze juices out of it for show purposes. At least let us lick the cutting board 😛

[Sparrow473]

Delicious dead animals in da house are OK (more than OK 🤤), but what are those live dogs doing there inside??? 🤠😆

[Stubbe-Unibet]

New country, new house, new BBQ corner:

Haven't had much time to cook, due to time spent on painting walls and changing diapers, but I'm hoping to step up the BBQ game in the coming months.

Did cook a 5.5kg brisket and a 2 kg pork roast this weekend though:

Both brisket and pork turned out pretty much perfect. The brisket was cooked in traditional fashion with lots of smoke on the pellet grill. Threw it on a midnight and it came off 16! hours later when it had reached 93 degrees in both flat and point and was soft like butter. After 2.5 hours (couldn't wait any longer) in a cooler, it was sliced and enjoyed. The pork roast (neck cut) was marinated for 24 hours in honey from the family farm, garlic and some fresh herbs. 

Also cooked some pretty amazing japanese ribeye cap (wagyu of course), but I forgot to take pictures after it was cooked (at this point the first few bottles of wine and several beers had been finished 😅) Half was cut it thin slices which were seared for a few seconds and served as Nigiri sushi with a homemade yakiniku sauce. The other half was served as tartare with chives and a raw quail egg (gunkan suhi style)

I always liked cooking with charcoal, but the ability to do overnight smokes without having to check on the BBQ, that is pretty sweet. As a gadget and electronics lover, it's also difficult not to fall in love with the ability to control the BBQ while being in the supermarket getting some nice wine for the meat you're cooking 🙂 

[Stubbe-Unibet]

Well, well, well, having a kid sure does take up a lot of your time 😄 

I have done some BBQ since the previous post, but it's frankly been too little, and I've forgotten to take pictures of it.

Today, my dad turns 60, and my siblings and I have arranged a surprise party with +50 attendees, so naturally it was time to fire up the smoker again. This time, I'm doing a 20 hour cook, having both a 6.5kg brisket (Mollendo wagyu) and 6.5kg boston butt (Danish Duroc) on at the same time. It's a snug fit, but just managed:

In addition to these, I'll be doing some pork tenderloin sous vide. Bought the sous vide half a year ago, for pasteurizing my mead (not a typo; I did mean honey wine, not meat 😄 ), but never got around to actually cook with it - the mead you might hear about in a different blog, but as it's obviously alcohol, it might not be allowed.

Also doing a few picanha in the oven, but didn't take any pictures of those. It'll probably be quite hectic at the party later, but I hope I'll manage to take some pictures of the final product.

[Livertool]

[FreedoM]