What if I pull it out of the freezer tonight and let it sit on my counter? That seems I’ll advised, but I’m going for it.
Turned out really well. First time I've grilled trout before, normally I pan fry it or smoke it. Salt, pepper, and oil on the outside, minced parsley, basil, garlic and oil on the inside. Grilled about 5 minutes on each side.
Use cold water. When submerging meat in water it's the pressure that has more impact on thawing than temperature but if you use warm water you are exposing the meat to the danger zone and bad things happen.
I like to do brown sugar, soy, fish sauce, minced garlic/ginger, and whatever other Asian sauces/spices I have. Sprinkle with sesame seeds and geen onion prior to serving.
Hoping to pick something up after work to smoke tomorrow. Really want to do beef ribs but not sure I’ll find any.
I do them with salt, pepper, and EVOO on the outside and two thin lemon slices, a pat of butter, and a couple of sprigs of dill in the inside on high heat in a fish basket. One of my favorite things to cook.
Trout isn't my favorite. If I'm floating somewhere and camp out on the bank then I'll eat it but otherwise give me Crappie all day everyday. At a resort we used to go to they were trading 5 trout for 1 crappie.
Tropical storm going to keep me inside a bunch of the weekend. Have covered deck so throwing something on the smoker is probably the plan. Might look for a pork belly. Or could do brisket. Have done ribs a bunch lately.
Ran to Costco at lunch and got 3.30 lbs of boneless beef chuck short rib. Plan is to do salt and pepper then smoke at 225 over oak until temp is reached. We’ll see how it goes. Also, holy fuck at brisket prices right now. Think prime was $8.99/lb.
It’s the best one I’ve made. Did a very light tapatio slather, meat church holy cow (light) and then 50/50 S&P. 7 hours unwrapped followed by butcher paper at 250.
10lbs of tips currently on the smoke. Considering a butcher paper wrap just because.. also brined them overnight for the first time.
I have something very similar but cheaper and probably worse quality. I don’t have a heat defector for the dome and have never had any issues with it. It’s a fun way to cook pizza and the crust is dope- at least once you figure out how to make dough. https://www.homedepot.com/p/205581858
But if I do any sauce, it would just be the standard stuff (ketchup, brown sugar, a bit of molasses and some other spices)
If you guys are grilling shrimp what kind of shrimp do you typically get? My HEB has like 6-8 different kinds and it’s overwhelming
Had some shrimp last night I brought back from the gulf. They were about 15 to a lb. Quick marinade in evoo, cilantro, fresh chopped garlic, squeezed lime, salt, dash of onion powder, dash of chili powder. Sautéed in a pan. They were damn good and so easy. I just wrapped 2 racks of baby backs and put them back on the egg. Figured I’d try them since I’ve only done St Louis to this point. I may be cooking for a family gathering in a few weeks, and they all like baby backs, so I wanted to try them. Having the ribs with twice baked potatoes and poblano corn slaw. Cheers gentlemen.
This is really good: https://www.eater.com/2015/7/2/8864653/franklin-barbecue-sauce-recipe-meat-burgers-ribs I use regular coffee and beef bouillon instead of drippings and less ketchup than this says.
Franklin's sauces: Regular BBQ • 1¾ cups ketchup • ½ cup plus 2 tablespoons water • ¼ cup plus 1 tablespoon cider vinegar • ¼ cup plus 1 tablespoon white vinegar • ¼ tablespoons plus 1½ teaspoons brown sugar • 2 tablespoons plus 1½ teaspoons Worcestershire sauce • 1 tablespoon chile powder • 1 tablespoon ground cumin • 1½ teaspoons kosher salt • 1½ teaspoons coarse black pepper Combine all of the ingredients in a saucepan and warm gently over medium heat, stirring occasionally. Espresso BBQ sauce • 1½ cups ketchup • ½ cup white vinegar • ½ cup cider vinegar • ¼ cup dark soy sauce • 1 tablespoon garlic powder • 1 tablespoon onion powder • ¼ cup brown sugar • 3 tablespoons (1½ ounces) freshly pulled espresso • Brisket drippings, for flavoring Mix the ketchup, both vinegars, the soy sauce, garlic and onion powders, and sugar together in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat, stir in the espresso, and then add the brisket drippings.
That expresso sauce is really good Shrimp, I typically just buy whatever the biggest de-veined uncooked they have at HEB
I'm gunna do some wings, corn, and probably potatoes here in a bit But my toenails are looking pretty rough
Very nice. I think next time I do wings I’m going to try finishing them direct over cast iron in hopes of crisping the skin up. Making Alabama sauce?