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Fire & Smoke - The BBQ Corner


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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:

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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:

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pork belly.jpg

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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?

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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 😄

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You barbarians! 

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We're gonna win on so many levels! We're gonna win, win, win. You're gonna get so tired of winning, you're gonna say: "Mr. President please, we don't wanna win anymore, it's too much!" And I'm gonna say: "I'm sorry, we're gonna keep winning because we're gonna make America great again!"
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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.

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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 😛

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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) 🤔

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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 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).

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  • Haha 5
We're gonna win on so many levels! We're gonna win, win, win. You're gonna get so tired of winning, you're gonna say: "Mr. President please, we don't wanna win anymore, it's too much!" And I'm gonna say: "I'm sorry, we're gonna keep winning because we're gonna make America great again!"
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