carlx
New Member
Posts: 8
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Post by carlx on Jan 23, 2015 16:59:07 GMT
I need one of them there grilling steels. You can just use a regular cast iron pan, or cast iron skillet. Me and my buddy use that method all the time. Fresh ground beef is required for truly fine burgers, and iron is required for burger crust.
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Deleted
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Post by Deleted on Jan 23, 2015 20:08:28 GMT
I need one of them there grilling steels. You can just use a regular cast iron pan, or cast iron skillet. Me and my buddy use that method all the time. Fresh ground beef is required for truly fine burgers, and iron is required for burger crust. You cannot get the same results from a cast iron pan. You can get good results no doubt, not the same though. These things rock! You can also use it for pizzas.
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Post by Ramen on Jan 24, 2015 2:51:06 GMT
Okay friends, I need some more help. I have a bunch of rainbow trout and quality salmon and would love to smoke them. I've done both before, but with varied results. Does anyone have experience with brining and/or curing salmon in particular and fish like trout/salmon generally?
I've found plenty of recipes, but haven't had enough time to experiment yet. For the salmon, I would *love* to try a sugar, honey, or other type of sweeter curing process. And any advice is always welcome!
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Deleted
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Post by Deleted on Jan 24, 2015 9:51:58 GMT
I've only done cedar plank types of smoking with fish with using a finishing sauce as a glaze. Never brined fish before. Be careful with brining, easy to over salt. Google equilibrium brining. Follow that method and you should be fine. Just remember, brining changes the texture and fish is very delicate. I'd try a small piece to test before committing to the whole batch.
Can't wait to hear/see the results!!
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Post by Ramen on Jan 24, 2015 12:54:45 GMT
I've only done cedar plank types of smoking with fish with using a finishing sauce as a glaze. Never brined fish before. Be careful with brining, easy to over salt. Google equilibrium brining. Follow that method and you should be fine. Just remember, brining changes the texture and fish is very delicate. I'd try a small piece to test before committing to the whole batch. Can't wait to hear/see the results!! Yep, getting the salinity correct is key to it. I'm going to try a small piece brined and another dry cured this weekend and see what happens.
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Post by JDaveG on Jan 25, 2015 13:13:10 GMT
Okay, grilling and smoking peeps, I need some advice for Super Bowl Sunday. I intend to smoke a pork shoulder for the game, but I can't smoke it overnight Saturday/all day Sunday to have a target finish around the time of the Super Bowl. We have Church Saturday night and Sunday morning, and I'm not ready to leave the egg unattended. So the plan is to start the smoke Friday night and finish Saturday before Church.
The last time Ramen and I did that, we pulled the pork the night it finished and then heated it up the next day. It was drier than I'd like. What I'd like to do this time is foil and refrigerate the butt Saturday night, and then re-heat and pull it before the Super Bowl. Any advice on how to best accomplish this is much appreciated.
To give y'all the rest of the gameplan, I think I'm also going to do some wings on Sunday afternoon before the game. I'll probably do them indirect and sauce them right before I pull them (to let the sauce firm up a bit so they aren't as messy).
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Deleted
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Post by Deleted on Jan 25, 2015 14:41:48 GMT
Smoke the butt, wrap it and let it hang out a while on a counter to cool some. Leave it whole, do not pull it yet. Refrigerate and reheat next day in oven THEN pull it.
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Post by JDaveG on Jan 25, 2015 19:10:26 GMT
Smoke the butt, wrap it and let it hang out a while on a counter to cool some. Leave it whole, do not pull it yet. Refrigerate and reheat next day in oven THEN pull it. Solid. That was the plan, but I wanted to be sure before I went all in. It is the Super Bowl after all, and our coach is playing. The Falcons' head coach might win the Super Bowl. Man, I wish that wasn't a technicality.
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Post by JDaveG on Jan 25, 2015 23:21:08 GMT
Drumettes and tenders tonight. First time cooking chicken, so wish me luck!
Equal parts lemon pepper, buffalo and BBQ for both.
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Post by JDaveG on Jan 26, 2015 0:48:35 GMT
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Deleted
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Post by Deleted on Jan 30, 2015 17:27:12 GMT
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Post by JDaveG on Jan 31, 2015 2:37:28 GMT
Sweet! I know he'll appreciate it!
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Post by JDaveG on Jan 31, 2015 3:31:47 GMT
And we're off!
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Post by JDaveG on Jan 31, 2015 14:28:22 GMT
i cooked this one to about 190, thinking I'd want it to cook down more when we reheat it. Unfortunately, it came apart when I took it off. I just wrapped it tight and I'll hope it doesn't dry out tomorrow.
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Deleted
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Post by Deleted on Jan 31, 2015 19:49:07 GMT
Looks good JDG! It'll be fine. If you want you can wrap it in plastic wrap tightly. It'll stop any evaporating that way.
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