OT. BBQ, Smokers and other fun things.

[nerfstate]

I made a batch of Arbol Chili hot sauce a few months ago that I have been loving for all kinds of applications—including wings. Think Tapatio, but better. Arbol has such a great flavor—a little less hot tha Tobasco chilies, but you make up for it in complexity.

I think I ended up making up my recipe, but this one is close:

Hot sauce | Orangette

I hope you’ll bear with me. I wish I could say otherwise, but the truth is, I’ve still got my head in the pantry closet. There may be tiny flowers popping out of the hedge of the house across the street, but where springtime is concerned, the produce section isn’t quite so forthcoming. I bought...

orangette.net

 

[Cstroke]

Dude… I did this twice and it overloaded my Traeger!!! Had to vacuum the pellets and dust out

Do not recommend. lol.

LOL, yes I've had a few issues with the cold start methods but its because I don't have the ash cleaned out..
Clean your pellet grill more often equals less problems..
Side note, if you don't have an accurate meat thermometer buy an inkbird.. Especially if you like to drink beer and wander around...
Start grill, add food, wander, end up in shop "for a few minutes" 3 hrs later food is beyond done and I have the awwwww **** moment.... **** I better check the food.

 

[Hlstone]

Any mild buffalo sauce. Literally the cheaper the better

cast iron on smoker. Add butter, lemon juice, parsley, Budweiser, and lemon pepper seasoning.

Tops dem thangs in the sauce to keep your crisp

What is this monstrosity???

 

[vhsalum1]

What is this monstrosity???

Try it and get back to me.

 

[Hlstone]

Try it and get back to me.

The pic looks good, but the way you described it sounded gross.

I imagined wings boiling in bud.

 

[hooraybeer]

Any mild buffalo sauce. Literally the cheaper the better

cast iron on smoker. Add butter, lemon juice, parsley, Budweiser, and lemon pepper seasoning.

Tops dem thangs in the sauce to keep your crisp

Did you learn that from Gable, Z or Brands?

 

[vhsalum1]

The pic looks good, but the way you described it sounded gross.

I imagined wings boiling in bud.

Bro. Come on. I was just talking about a sauce!

 

[vhsalum1]

Did you learn that from Gable, Z or Brands?

No offense… but I would never take cooking advice from a wrestler.

 

[IdahoPennStateFan]

Easy there, as a former has been. I make a mean pork butt, tri-tip and numerous other things most wrestlers should refrain in eating.

 

[WPIALBrwnPSU]

What is this monstrosity???

Take it easy, he didn't say Bud Light!

 

[Cstroke]

No offense… but I would never take cooking advice from a wrestler.

I call BS....
When I cut weight all i did day and night was dream of food...
Now all I dream of is food and beer...

 

[vhsalum1]

I call BS....
When I cut weight all i did day and night was dream of food...
Now all I dream of is food and beer...

I should probably clarify… lol. Wrestling FANS/retired? sure.

But I’m a guy going to the experts/people I trust. Other than the meat church guy - I don’t trust ANYONE that nots fat for my BBQ advice.

 

[PAgeologist]

Did you learn that from Gable, Z or Brands?

With Bud heavy as an ingredient? That has Willie written all over it.

 

[a_mshaffer]

I call BS....
When I cut weight all i did day and night was dream of food...
Now all I dream of is food and beer...

I call BS....
When I cut weight all i did day and night was dream of food...
Now all I dream of is food and beer...

yea, all you can eat buffets are still a challenge to this day, unfortunately

 

[IdahoPennStateFan]

Been off the site for a bit. Busy with life but with college season getting heated up again it is time to get the smoke back on. Here are a few of the summer smoke pictures. A steer I sent to a neighbor girl to show and the ribeyes from the finished project.

 

[IdahoPennStateFan]

Got asked to cater the meat for a cousins funeral service. 10 happy happy pork butts. This is just before wrapping and finishing in the oven.

 

[IdahoPennStateFan]

Fun project cooking a couple wagyu prime ribs for a group. One was 17 lbs and the other was 21 lbs. A little different shape that a normal prime. They also cooked a little faster than what a more round prime would cook. But the end result was good. I am not sure I would pay the preimum price for the wagyu but it was very good.

 

[PSU Mike]

Recent development. The large maitake that grows at the base of our oak tree out front has returned and it’s early this year. It doesn’t show every year. Last year I got about 4.5 pounds from it, down from a peak of 6.5 one year. I risked not letting it max out by harvesting a pound today and making “cheesesteaks,” some with chicken and some all veggie.

It’s a bit of a game - harvest too soon and miss out on size; harvest too late and flavour and texture is less desirable.

I have at least one flatbread lined up for another portion and one crock pot of soup for yet another. Flatbread will probably have fennel, shallots, chèvre, asiago, olive oil and rosemary, done on the grill.

 

[a_mshaffer]

Recent development. The large maitake that grows at the base of our oak tree out front has returned and it’s early this year. It doesn’t show every year. Last year I got about 4.5 pounds from it, down from a peak of 6.5 one year. I risked not letting it max out by harvesting a pound today and making “cheesesteaks,” some with chicken and some all veggie.

It’s a bit of a game - harvest too soon and miss out on size; harvest too late and flavour and texture is less desirable.

I have at least one flatbread lined up for another portion and one crock pot of soup for yet another. Flatbread will probably have fennel, shallots, chèvre, asiago, olive oil and rosemary, done on the grill.

will have to keep an eye out for those. I finally had some shitake come up that we 'planted' - so very good with a venison loin last eve! Picked up some turkey tail but am not quite sure what I'll do with it (just got done dehydrating it). Disappointed my Reishi and lions mane haven't 'sprouted' yet.

 

[PSU Mike]

will have to keep an eye out for those. I finally had some shitake come up that we 'planted' - so very good with a venison loin last eve! Picked up some turkey tail but am not quite sure what I'll do with it (just got done dehydrating it). Disappointed my Reishi and lions mane haven't 'sprouted' yet.

Cool. For the record I’m not a shrooms seeker - just got lucky on this, and I do like many shrooms (having mushroom powder in my morning cup right now).

 

[WexfordWarrior]

will have to keep an eye out for those. I finally had some shitake come up that we 'planted' - so very good with a venison loin last eve! Picked up some turkey tail but am not quite sure what I'll do with it (just got done dehydrating it). Disappointed my Reishi and lions mane haven't 'sprouted' yet.

 

[WexfordWarrior]

Cool. For the record I’m not a shrooms seeker - just got lucky on this, and I do like many shrooms (having mushroom powder in my morning cup right now).

 

[WexfordWarrior]

 

[pawrstlersinpa]

Anyone going to be at UCLA tomorrow? Specifically at the San Diego alumni association tailgate?

 

[WexfordWarrior]

Has anyone had any experience with Barramundi filets? Picked up a 5# box of filets at The US Foods Chef Store. I might try some Island style with fruit juice and peppers. Any suggestions?
Edit: Just found a recipe for Cedar Planked Barramundi with picked nectarines. 350 for 20 minutes on BGE.

 

[pawrstlersinpa]

Anyone going to be at UCLA tomorrow? Specifically at the San Diego alumni association tailgate?

Anyone glad they weren't there?

 

[Bwifan]

Has anyone had any experience with Barramundi filets? Picked up a 5# box of filets at The US Foods Chef Store. I might try some Island style with fruit juice and peppers. Any suggestions?

Living in south Florida at the beach, I get fresh fish constantly whether I caught or the fish store I go to caught fresh overnight I have had really good success smoking fish on my Big Green Egg lately. Really enjoyable and highly recommend it if you get the chance.

 

[BeerLion]

Living in south Florida at the beach, I get fresh fish constantly whether I caught or the fish store I go to caught fresh overnight I have had really good success smoking fish on my Big Green Egg lately. Really enjoyable and highly recommend it if you get the chance.

When I get a chance to smoke some fish on your big green egg I definitely won't pass up the opportunity!

 

[Bwifan]

When I get a chance to smoke some fish on your big green egg I definitely won't pass up the opportunity!

Absolutely... Mahi Mahi, Wahoo, Snapper, etc... all so good smoked. Although I haven't smoked it yet soon Pumpkin Swordfish will be available. In a few weeks the swords will go deep here in the winter and feed on shrimp. Gets their flesh an orange pumpkin color, super buttery and sweet taste from eating all shrimp. Fantastic on the grill... Capt Clay's and Sons Seafood store here in Delray Beach always have a waiting list when they catch a big pumpkin swordfish. Everyone wants it. Not to mention stone crabs.... Picture of pumpkin swordfish below.

 

[Hlstone]

Absolutely... Mahi Mahi, Wahoo, Snapper, etc... all so good smoked. Although I haven't smoked it yet soon Pumpkin Swordfish will be available. In a few weeks the swords will go deep here in the winter and feed on shrimp. Gets their flesh an orange pumpkin color, super buttery and sweet taste from eating all shrimp. Fantastic on the grill... Capt Clay's and Sons Seafood store here in Delray Beach always have a waiting list when they catch a big pumpkin swordfish. Everyone wants it. Not to mention stone crabs.... Picture of pumpkin swordfish below.

View attachment 944810

What do you season the Mahi with?

 

[Bwifan]

What do you season the Mahi with?

There are so many ways and recipes to do this ... I make my own dry rub of onion powder, garlic powder, chili powder, chipotle powder, salt, pepper etc ... Other use lemon, rosemary, basil etc millions of recipes on line

What do you season the Mahi with?

Everything.... I really enjoy blackened mahi probably most, also love mango salsa on it as well as a lemon, garlic seasoning. Why we love living here. So much fresh fish and if I go out deep sea fishing usually only need a half day. We are so close to the gulf stream and water gets so deep so quick here a half day and we usually max out or have so much fish we don't need anymore.

 

[WexfordWarrior]

There are so many ways and recipes to do this ... I make my own dry rub of onion powder, garlic powder, chili powder, chipotle powder, salt, pepper etc ... Other use lemon, rosemary, basil etc millions of recipes on line

Everything.... I really enjoy blackened mahi probably most, also love mango salsa on it as well as a lemon, garlic seasoning. Why we love living here. So much fresh fish and if I go out deep sea fishing usually only need a half day. We are so close to the gulf stream and water gets so deep so quick here a half day and we usually max out or have so much fish we don't need anymore.

Are you grilling or smoking on the BGE? And what temp?

 

[Bwifan]

Are you grilling or smoking on the BGE? And what temp?

I have a Large BGE. For fish I mostly smoke if possible. (depends on how much time I have). I usually smoke at 215-225 degrees. Also been smoking picanha's lately. Love smoking them usually at 225 for about an hour then get the gas grill up to 600+ degrees do a quick slice to whatever thickness you want the steaks then sear for about 1 minute on each side. Absolutely fantastic. Key is covering it in salt for hours before smoking.

 

[CropDuster507]

I’m pissed I missed the shroom discussion. Brought me back to college, reading through that.

wasn’t no ****** lions mane tho lol

 

[IdahoPennStateFan]

Tried a little different twist on a tried and true. Bacon wrapped chicken thighs. I season the thighs with a chicken rub I like. I personally like a little smokehouse maple in it and some additional brown sugar. I liberally apply the rub and add the thigh pieces to a skewer. Wrap the whole thing with strips of thin sliced bacon. I've found the this stuff stretches to allow a better wrap. Once done I sprinkle with a little more rub and place on the top rack of the smoker at 225 and apple wood smoke and leave them alone. I left them for 2 hours while we were at church. Came home and bumped the heat to 350 and crisp up the bacon. Also glazed with maple syrup (the good stuff) and let carnalize. Pulled from the heat, removed the tooth picks and skewers, slicing into 1" medallions. These things were the hit as the appetizers. They take a little time but by putting on the skewers it is easy to turn and rotate on the cook surface.