BeerBorg

I took the day off today to make a long holiday weekend, I bottled another 5 gal. batch of lawn mower de saison, I love that stuff!!!!! and I'm Cooking a 13 lb brisket on my big smoker, I know the pic doesn't look like much, but wait until I post the pics when it is done and sliced. About 7 hrs. so far and a little over 1/2 way done, the smoker has been holding a steady 225 deg. all day. Starting to get some nice bark on the outside and just put a pan of baked beans underneath to bake and catch the drippings. Oh and I have been drinking a nice variety of homebrews today also. Life is good today................

That does look ike something... something good. I've heard of beans under to catch drippings, just never tried it.

mtsoxfan wrote: I've heard of beans under to catch drippings, just never tried it.

The pan underneath in that pic is a water pan, I do that for the first part of the cook on brisket because it can get really dry on a vertical smoker and I also inject beef broth. But boy oh boy, baked beans cooked below the meat comes out really good. My wife always wanted to put bacon in her baked beans and she made this batch also, but now she sees you don't need too when they are on the smoker with the drippings and she likes them that way. She is fussy about her baked beans and she makes good ones.

Looks great!

I've got a couple racks of ribs that I plan to prep tomorrow and then smoke on Saturday. We may not have the best weather tomorrow morning, but it's supposed to clear up later in the day.

FedoraDave wrote:Looks great!

I've got a couple racks of ribs that I plan to prep tomorrow and then smoke on Saturday. We may not have the best weather tomorrow morning, but it's supposed to clear up later in the day.

I know what you are saying, it rained here a couple times today and it makes cooking a little more challenging, but mine is still holding steady right now. I'm debating right now if I should wrap to finish it off like I do on ribs or let it go longer to get the crisp bark that like I like on brisket, its in the stall mode right now, which happens every time.

Man, that looks good! I'm smoking some Northern Pike, working on the brine now. Will have my summer Blonde Ale to wash it down. The rest of the weekend I'm motorbike shopping with my son (his first bike). Gonna be a great weekend.

Happy 4th of July everyone!

FrozenInTime wrote:Man, that looks good! I'm smoking some Northern Pike, working on the brine now. Will have my summer Blonde Ale to wash it down. The rest of the weekend I'm motorbike shopping with my son (his first bike). Gonna be a great weekend.

Happy 4th of July everyone!

Good to hear from you FIT, I know I haven't been around here much lately. I love smoked fish sounds really good. Do you brine all night? what kind of motorbike your kid looking for?

berryman wrote:

FrozenInTime wrote:Man, that looks good! I'm smoking some Northern Pike, working on the brine now. Will have my summer Blonde Ale to wash it down. The rest of the weekend I'm motorbike shopping with my son (his first bike). Gonna be a great weekend.

Happy 4th of July everyone!

Good to hear from you FIT, I know I haven't been around here much lately. I love smoked fish sounds really good. Do you brine all night? what kind of motorbike your kid looking for?

I brine overnight myself. Some say it's not needed that long, but I do it out of habit. I did up a batch last week and SWMBO took some to work. I now have friends I don't know, but they love me. They pester my wife pretty good, begging for my fresh eggs. Now they are pestering her about smoked fish. Wait til I send in a pot of venison stew... I bet I drive them nuts!

We will be shopping for Michael's (my son) first bike, he says he is not going to be picky as it's his first one. He does not want to spend lots of $$ on it since he's saving for a down payment on a house. The amount he wants to spend kinda leads him towards Honda/Kaw/Yami range. I just got my wife's permission to put a large down payment down on one for him so he can get a Harley. He does not want a new one, so we will find him a nice used one. It's going to be an expensive weekend for dear old dad I fear. So, got my fingers crossed for the HD, BUT, in the end, it is his choice, his bike. Either way, I'm happy as heck. I've been trying to get him on a bike bout 15 years.



You didn't ask, but here's the brine (not mine, from another site, I like it) if your interested:

2 Cups Water (adjust up/down depending how much meat you have)
1/2 Cup Soy Sauce
1/4 Cup Pickling Salt
1/4 Cup Brown Sugar
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp fresh ground Pepper
1 Tbs fresh grated Ginger

I prefer Cherry for the wood.

Smoke 2 hours at 200 degrees, no longer or the fish will dry out. I leave the *Y* bones in whilst smoking, they come out easy once finished. Rib bones I take out. Other wise, the fish fillet is too thin and will dry out. Scale the fish, leaving the skin on.

Well another successful cook, brisket came out excellent. Just like making beer, no matter how many times you've done it, you always wonder in your mind but you know it will be good if you do everything right like you've done before.

Shrimp on the Barbie

That looks real tasty!

I just prepped my ribs. I was very pleased at how meaty and well-marbled these two racks were. Even the tips have good meat on them, so they'll char nicely, but not dry out.

I'm pleased with the rub, too. Just the right amount of sweetness up front, with some afterburn in the finish, which is my favorite way to make it.

Leaning toward doing the barbecue Saturday and brewing on Sunday, but we'll have to see what the weather does.

Berryman, just curious... those are decent sized shrimp, maybe 21-30's... why the aluminum foil? They clearly won't fall through, but the fire can't lick them...

Good point, mtsox. If it were me, I'd brush those shrimp with garlic butter, wrap 'em in bacon, skewer four each on a bamboo skewer and grill 'em right over the flame.