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Smoking and Grilling!


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Old 07-13-2013, 03:41 AM   #61
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I have a tray made for fish to set on the grill that was given as a gift. I've used it several times, and it works pretty good. Salmon and cod have both turned out real good.

I tried something a friend recommended that catches wild salmon. Thin coating of mayo, then season with garlic pepper, ms dash, or whatever spices. The mayo keeps the meat moist. I like shredded parmesan melted on top of that!
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Old 07-18-2013, 01:06 AM   #62
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I have a tray made for fish to set on the grill that was given as a gift. I've used it several times, and it works pretty good. Salmon and cod have both turned out real good.

I tried something a friend recommended that catches wild salmon. Thin coating of mayo, then season with garlic pepper, ms dash, or whatever spices. The mayo keeps the meat moist. I like shredded parmesan melted on top of that!
i have done some shark steaks on the grille before years ago an it turned out pretty good. i just don't do a lot of fish and haven't in many years now. but i may have to rectify that and start grilling some fish again.

thanks Primer for the suggestion!
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Old 07-18-2013, 02:22 AM   #63
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i have done some shark steaks on the grille before years ago an it turned out pretty good. i just don't do a lot of fish and haven't in many years now. but i may have to rectify that and start grilling some fish again.

thanks Primer for the suggestion!
I don't think I could ever eat shark. I had a bad experience in high school biology with dissecting a shark. To this day, so many years later, I almost gag at the thought of 'shark'.

I want to see more pictures and how the meat was cooked on this thread. I need more incentive to try my smoker for the first time.
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Old 07-18-2013, 02:27 AM   #64
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I don't think I could ever eat shark. I had a bad experience in high school biology with dissecting a shark. To this day, so many years later, I almost gag at the thought of 'shark'.

I want to see more pictures and how the meat was cooked on this thread. I need more incentive to try my smoker for the first time.
But shark is so yummy!!! Nothing like fresh mako !!
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Old 07-18-2013, 02:31 AM   #65
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But shark is so yummy!!! Nothing like fresh mako !!
I just can't.........
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Old 07-18-2013, 02:31 AM   #66
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I don't think I could ever eat shark. I had a bad experience in high school biology with dissecting a shark. To this day, so many years later, I almost gag at the thought of 'shark'.

I want to see more pictures and how the meat was cooked on this thread. I need more incentive to try my smoker for the first time.
Winds, go to the grocery store and get yourself a small brisket. if you can't find a small one, then get a larger one and cut it in half or thirds and freeze what you don't use. brisket is a very forgiving cut of meat to learn how to smoke. usually if smoke my briskets for about an hour per side to get a good smoke flavor, and then wrap it in foil for the remainder of the cooking. this serves two purposes to me, one, stops the meat from getting too strong a smoke flavor and overpowering the flavor of the meat and seasonings, and two, keeps more moisture in the meat and allows it to help tenderize the brisket while cooking.

two things that are critical in smoking IMO, to get good flavor and tenderness in the meat, is low temperature and consistent temperature.
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Old 07-18-2013, 02:38 AM   #67
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two things that are critical in smoking IMO, to get good flavor and tenderness in the meat, is low temperature and consistent temperature.
That's what I worry about. Maintaining a constant temp.
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Old 07-18-2013, 02:44 AM   #68
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That's what I worry about. Maintaining a constant temp.
it's not something that can really be taught, because every smoker or pit is different. i have to relearn as well anytime i build a new pit or smoker. just gotta learn their nature and at first it takes time, you have to constantly monitor it so you can learn. that is the best advice i can give you, is to just keep a very watchful eye until you learn it's nature. i have got mine down pretty good now but it took about six months or longer to learn it.
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Old 07-18-2013, 02:48 AM   #69
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it's not something that can really be taught, because every smoker or pit is different. i have to relearn as well anytime i build a new pit or smoker. just gotta learn their nature and at first it takes time, you have to constantly monitor it so you can learn. that is the best advice i can give you, is to just keep a very watchful eye until you learn it's nature. i have got mine down pretty good now but it took about six months or longer to learn it.
But will I ruin a piece of meat while learning?
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Old 07-18-2013, 02:51 AM   #70
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But will I ruin a piece of meat while learning?
There is a chance. It's part of the process.
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