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Sundancer7 17 years, 5 months ago.
Did ya have to bring THEM up??? Just kidding, at least you didn’t say "Seminoles"!
Gator Nationals huh? Been there a time or two. Been to Knoxville a time or two also. O.k. sorry to bring sports into the food forum….yikes!
Rusty and Paul, don’t forget the "Hot Dawgs![:D]
quote:
Originally posted by Rusty246
Sundancer:Just want to welcome your friends and family to "The Swamp" on the 20th. The Gators have gained some respect from my husband(Vols Fan), after our game against Miami, even though we didn’t bring home the win, we played well. What does this have to do with food? Between my husband and I, one of us will be "eating crow".
I do not know which is better, eating crow, busting oranges or eating gator. Unfortunately the Vols have not had a lot of success with the gators. It was good to beat Steve in his last year at the Swamp. My daughter has tickets and it is not such a bad drive from Knoxville to Gainesville. We drive down to the Drags each March.
Paul E. Smith
Knoxville, TN
quote:
Originally posted by EdSails
Nada! It was a freshly caught salmon from the Sacramento River. Soaked the chips and put a water pan in. Smoked it for 3 hours (they were thick pieces). I know—–usually I do put seasonings on, but this fish seemed like it didn’t need anything. Pieces were on the bottom rack, skin side down. Sure enough, it was so juicy and flavorful that sauce was unneccesary.
Thanks. I grill salmon fillets, but I’ve never done them in the water-smoker. Sounds wonderful. I’ll do that next time, but it won’t be as good as that fresh-caught one, I’ll bet!
Oh, also, let us know how your brisket turns out when you do one.
quote:
Originally posted by Bushie
quote:
Originally posted by EdSails
This weekend we smoked several fillets of salmon in a Brinkmann electric smoker. While the salmon turned out delcious, I can appreciate the calls for temp regulation and visible thermometers. The Brinkmann has neither. It did yield moist, delicious salmon though. I’m now ready to attempt brisket!
Ed, on the fillets, did you do anything special like marinade, baste, etc.? Also, I assume they had the skin on, or not? Just wanting to know your "methods".
Nada! It was a freshly caught salmon from the Sacramento River. Soaked the chips and put a water pan in. Smoked it for 3 hours (they were thick pieces). I know—–usually I do put seasonings on, but this fish seemed like it didn’t need anything. Pieces were on the bottom rack, skin side down. Sure enough, it was so juicy and flavorful that sauce was unneccesary.
Sundancer:
Just want to welcome your friends and family to "The Swamp" on the 20th. The Gators have gained some respect from my husband(Vols Fan), after our game against Miami, even though we didn’t bring home the win, we played well. What does this have to do with food? Between my husband and I, one of us will be "eating crow".
quote:
Originally posted by EdSails
This weekend we smoked several fillets of salmon in a Brinkmann electric smoker. While the salmon turned out delcious, I can appreciate the calls for temp regulation and visible thermometers. The Brinkmann has neither. It did yield moist, delicious salmon though. I’m now ready to attempt brisket!
Ed, on the fillets, did you do anything special like marinade, baste, etc.? Also, I assume they had the skin on, or not? Just wanting to know your "methods".
This weekend we smoked several fillets of salmon in a Brinkmann electric smoker. While the salmon turned out delcious, I can appreciate the calls for temp regulation and visible thermometers. The Brinkmann has neither. It did yield moist, delicious salmon though. I’m now ready to attempt brisket!
Hey Paul!
Glad the brisket came out OK. The time sounded about right..45mins/lb. for an electric unit that has no variable control. Though most of mine take 1 1/2hrs/lb. I cook at a pretty low temp…225�.
I just cooked on my in-laws electric this weekend. VERY Hard to control the temp! I couldn’t keep it below 250�, so everything got done early. I can see where a brisket could cook much quicker in one of these unregulated electric units.
My advice, Paul….go with your times and forget about trying to keep the heat low..I found first-hand how hard it is! LOL
Keep up the good work!
Stogie
Sundance, I’m certainly not an "expert", but I loved hearing that your brisket came out good.
Just like you, I have learned MUCH from Stogie and Mr. Mayor. Thank you VERY much for your kind words, but I really shouldn’t be mentioned in the same sentence as the REAL experts. [:I]
Congrats on the Vols win over Fresno!! [8D]
OK, I know I already posted a note about my temp. fetish when smoking meat and that I should be grown up enough to leave it alone at that……….but I can’t control my keyboard. I just recieved an ET-73 Redi Check and I have to tell you that my caveman days are over. If this thing holds up I will be a happy guy (if it doesn’t hold up I will throw it into the drawer with all of the other remotes, cell phones, and electronic devices I am saving for some kind of bizarre art project, and accept I jumped too early and paid too much. A baad habit of mine). All of you BBQ nerds (you know who you are[}:)][;)][:D]) should go look at this thing. It keeps two temps, has high and low alarms and works a long way from the grill (at my house it goes from my bedroom to the grill, an important distance during the all important mid afternoon BBQ nap).
http://www.maverickhousewares.com/thermometers/remote_therm.htm
BBQ potato salad is a little bit my own concoction and here is what I do. I split the potatoes and then I slice indentions where the sauce and other ingredients and permeate the potato and coat the potatoes in BBQ sauce along with onions, and hot sauce and I let them get pretty done, but not soft.
I remove the product from the grill where it has absorbed the flavor of the meat and the ingredients and I let it cool and then I proceed with my own version of potato salad.
Adds a different zing to your ordinary potato salad. My guest always enjoys and there is never any left.
Paul E. Smith
Knoxville, TN
quote:
Originally posted by Sundancer7
We will have to BBQ after they return, along with Tennessee sweet cole slaw, BBQ potato salad, peach pie, Tennessee baked beans, sour dough bread made fresh from the bread maker and of course some Tennessee libation.
Paul E. Smith
Knoxville, TN
OK, I have to ask. What is BBQ potato salad? Is it made from BBQ’d potatoes? Does it get heated on the grill? Does it have BBQ spices? Or is it just potato salad that you just like to eat with BBQ?
I recoginize that my low quality electric junk yard smoker ain’t worth a whole lot, but one hour ago, I pulled this baby off the smoker. I let it smoke for four hours fat up and four hours fat down. I did a rub with some of Bushies stuff and I just sliced it across the grain and it fell apart. I had to have a bite and it was great. I sneaked a couple more slices before I offered it to my labor day crowd.
I am not an expert like Bushie, Stogie and the Mayor and the best I can hope for is a miracle and it must have occurred. My brisket was great.
Paul E. Smith
Knoxville, TN
Stogie,where ya been?
You didn’t make your pilgramage down to Somerset and the houseboat again did you?
I didn’t catch whether he was cooking a full packer cut or a flat with a little fat layer.
If that is a flat,and your heat is erratic-you might want to think about foiling it aound 160�.
Like Stogie says,if you are pulling it at 45 mins/lb you probably need to be foiling to rush the cook.
Of course ,you can always slice it corn beef thin against the grain.
Tom
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