Thread: NTL & Thnikka's official Barbecue Thread

the weber smoker is the top rated inexpensive vetical smoker.you may be looking at the brinkman, mixed reviews se amazon reviews for details.
I use a weber kettle for hot smoke aplications.
as most of you must now realize, anything needing more than a 1 hour hot smoke, i braise instead.
and then finish with a hot smoke! same excellent smoke flavor, tenderness and flavor acheived thru a much more controlled , and moist braising segment, with alot less fuss and alot less charcoal consumption.
slow smoking is not cheap, and it requires alot of patience as well as an extended trial and error period to learn the nuances of your aparatus.

Originally Posted by NightTerror218

Smoked salmon was not tough at all.And from all my research BRINES used on fish are refrigerated for several hours (6+).

the brine is a form of curing. salmon has a rich oil content, combining that reality with the fact that you did NOT use an acid, but instead a stock, also kept your salmon from becoming tough. if you employ the same methos with halibut, you will end up with fish jerkey.
take note:
most smoked fish is already a very oily protein to begin with, sable, cod, salmon.

Originally Posted by Chef Zambini

the brine is a form of curing. salmon has a rich oil content, combining that reality with the fact that you did NOT use an acid, but instead a stock, also kept your salmon from becoming tough. if you employ the same methos with halibut, you will end up with fish jerkey.
take note:
most smoked fish is already a very oily protein to begin with, sable, cod, salmon.

Hmm. since the recipe that i took the brine from called for 6-12 hours of smoking and 8 hours min of brining. All my workers brine over night with they "secret recipes". I do not plan to smoke my halibut, it goes on a plank into BBQ or oven. All my smoking recipes call for brining over night and smoke times varies with the smoker.

Difference between brines and marinades:

A brine uses a salt/water solution to force moisture into the meat by means of osmosis. In other words the brine works it's way into the meat until the level of salt is nearly equal to the brine. Seasonings and flavorings can be added to the brine also.

A marinade is a mixture of seasonings or liquids that will flavor the meat. There is mostly outer layer penetration. Acids(vinegar,lactic,citric) can help in the softening of the meat fibers by breaking down connective tissues.

Originally Posted by Chef Zambini

the weber smoker is the top rated inexpensive vetical smoker.you may be looking at the brinkman, mixed reviews se amazon reviews for details.
I use a weber kettle for hot smoke aplications.
as most of you must now realize, anything needing more than a 1 hour hot smoke, i braise instead.
and then finish with a hot smoke! same excellent smoke flavor, tenderness and flavor acheived thru a much more controlled , and moist braising segment, with alot less fuss and alot less charcoal consumption.
slow smoking is not cheap, and it requires alot of patience as well as an extended trial and error period to learn the nuances of your aparatus.

Looks like it's made by master forge. It also looks like I'd need to change the seal around the door and an adjustable vent to get it to hold temp.

I actually don't use charcoal, just straight wood fire and a diffusion plate.

Originally Posted by ShooterJM

Looks like it's made by master forge. It also looks like I'd need to change the seal around the door and an adjustable vent to get it to hold temp.

I actually don't use charcoal, just straight wood fire and a diffusion plate.

that one is just like the brinkmann... if you're willing to do some mods and make a lid seal (my bro used a rope) then it will be just fine. If you want to get a list of some great mods that work great for it go to the BBQBrethren site. I would recommend that site for anyone that loves bbq, good group of people and a ton of knowledge on that site. There's everyone from beginners to National BBQ champs on that forum, Adam Richmond from Man vs Food used to be a member, I'm not sure if he still is.

Originally Posted by weazel

that one is just like the brinkmann... if you're willing to do some mods and make a lid seal (my bro used a rope) then it will be just fine. If you want to get a list of some great mods that work great for it go to the BBQBrethren site. I would recommend that site for anyone that loves bbq, good group of people and a ton of knowledge on that site. There's everyone from beginners to National BBQ champs on that forum, Adam Richmond from Man vs Food used to be a member, I'm not sure if he still is.

Thanks for the link! I'll probably end up picking one up. If I can find some land to hunt hogs on down in texas I'll just need to build a much much larger smoker anyway.

Originally Posted by ShooterJM

Thanks for the link! I'll probably end up picking one up. If I can find some land to hunt hogs on down in texas I'll just need to build a much much larger smoker anyway.

just build a UDS for smoking pigs (tons of instructions for this on that site). My bro actually built a double for doing that, two big drums welded together, big and ugly!

funny UDS here...

Originally Posted by weazel

just build a UDS for smoking pigs (tons of instructions for this on that site). My bro actually built a double for doing that, two big drums welded together, big and ugly!

funny UDS here...

bitchin' looks like R2/ D2 !

I just watched a couple of episodes of BBQ pittmaster.
Honestly, I could cpok a third of these guys under a table!
i just watched guys who are previous winners of regional events, FAIL to recognize a pork belly and not understand the most basic principles of cooking large items like a whole turkey and a fresh ham, putting peach preserves on BEEF ribs?
seriouisly!
I need to enter some contests and blow the doors off these backwoods yokels !

Originally Posted by Chef Zambini

and not understand the most basic principles of cooking large items like a whole turkey and a fresh ham...

Rule number 1: Make sure you have ample bourbon and beer on hand.

happy FOURTH everyone ! great day for grilling, have a wonderful holiday !

easy little BBQ side.......

BBQ Romaine lettuce
Remove outer most leafs
cut in half (keeping the bottom part on)
Place cut side down and rub oil on outside and sprinkle with garlic salt and pepper
Flip over and repeat
Cooks in matter of minutes so cook when ready to eat
Place on direct heat until some browning and wilting occurs, rotate (will sit on BBQ like a 3 sided pyramid so rotate twice).
Pull off and cut of end and cut into smaller pieces and serve.

You can make full on salads out of this or eat plain. I eat it plain reminds me of BBQed asparagus except multiuse.

Originally Posted by NightTerror218

easy little BBQ side.......

BBQ Romaine lettuce
Remove outer most leafs
cut in half (keeping the bottom part on)
Place cut side down and rub oil on outside and sprinkle with garlic salt and pepper
Flip over and repeat
Cooks in matter of minutes so cook when ready to eat
Place on direct heat until some browning and wilting occurs, rotate (will sit on BBQ like a 3 sided pyramid so rotate twice).
Pull off and cut of end and cut into smaller pieces and serve.

You can make full on salads out of this or eat plain. I eat it plain reminds me of BBQed asparagus except multiuse.

That sounds so good right now.

grilled romain caesar, becoming very popular in restaurants.