New Smoker results. Pics

[Zemo]

I love to cook. Smoking is all new to me though. This was my second batch of salmon. Since I have done BB ribs and the were fantastic. This weekend, Boston Butt.


salmonbrine.jpgsalmon1.jpgsalmon2.jpgsalmon3.jpgsalmon4.jpg

[Hector]

Delicious!!!!

Man, where is my plate at?

You know me, I'd squeeze some lime juice on top of that, and Cholula hot sauce, lol.

BTW, I couldn't return your message because your PM box IS FULL AGAIN!!!!!

[wayne foundation 07]

what no corn on the cob? Looks great man!

[Zemo]

Delicious!!!!

Man, where is my plate at?

You know me, I'd squeeze some lime juice on top of that, and Cholula hot sauce, lol.

BTW, I couldn't return your message because your PM box IS FULL AGAIN!!!!!

We ate half, and I made fish dip with the other half. The dip has a kick. I cleared some of my messages lol.

[rche]

Love the smoked salmon. Whenever I fire up the smoker for brisket and whatnot, I always leave some space for the fish. I like to marinate in wine overnight and then set it in the smoker for an hour or so while the entree is going. Makes for awesome hors doovers.

[CrimsonGhost]

Delicious!!!!

Man, where is my plate at?

You know me, I'd squeeze some lime juice on top of that, and Cholula hot sauce, lol.

BTW, I couldn't return your message because your PM box IS FULL AGAIN!!!!!

There is nothing better than Cholula. Now I'm starvin' just thinking about it.

[EmergencyIan]

That looks outstanding! Smokers are absolutely the way to go when it comes to preparing any type of meat.


- Ian

[Duncan]

That salmon looks amazing. I use charcoal but have trouble maintaining temperature. Maybe time to switch to gas...

[Hector]

That salmon looks amazing. I use charcoal but have trouble maintaining temperature. Maybe time to switch to gas...

Get an Argentine or Santa Maria style grill, you can control the temperatures easily by raising or lowering the grill grate surface with a crank wheel, I have one, and they simply rule...

http://www.norcalovenworks.com/Argentine-Grills-s/63.htm

https://www.google.com/search?hl=en&client=safari&tbo=d&q=argentine+grill+youtube&oq=argentine+grill+youtube&gs_l=mobile-gws-serp.3...122055.125519.0.126384.8.8.0.0.0.0.577.2202.1j2j3j0j1j1.8.0.les%3B..0.0...1ac.1.M4cuZRGvKgo

[Duncan]

Get an Argentine or Santa Maria style grill, you can control the temperatures easily by raising or lowering the grill grate surface with a crank wheel, I have one, and they simply rule...

http://www.norcalovenworks.com/Argentine-Grills-s/63.htm

https://www.google.com/search?hl=en&....1.M4cuZRGvKgo

Huh. I'll look into those, thanks. I won't be able to justify the expense until the kids are older and eating more, but I like the idea.

[Zemo]

Wife's Birthday today. Smokin filet Mignon. Let you know.

[mikeoz]

Wife's Birthday today. Smokin filet Mignon. Let you know.

My absolute favorite cut of meat. You definitely have to tell us how it turned out.

[Hector]

Porterhouse is the king of steaks because it's a filet mignon fused with a t bone, nothing beats that cut, lol.

Strong runner up, ribeye...and then new york.

My favorite cut for carne asada are tri tip and flank steak.

[Zemo]

Porterhouse is the king of steaks because it's a filet mignon fused with a t bone, nothing beats that cut, lol.

Strong runner up, ribeye...and then new york.

My favorite cut for carne asada are tri tip and flank steak.

I'd have to disagree with you hec, I think a 2" thick bone-in rib-eye is the best steak.

[Zemo]

Well, I know it was kinda a bold move, especially since I'm new to smoking, but they came out spectacular. I am new to smoking, but not to cooking or grilling and I have to say these came out in the top 3 ever. I smoked them at 225 till the internal temp was 120, them I finished them off on the grill.
filet1.jpgfilet2.jpgfilet3.jpgfilet4.jpg