Official 2024 BBQ, Smoking, Grilling, Baking and Beer thread

[jimim]

I bought some sockeye from Sam’s club. It was 10 per lb vs Wegmans 18 per lb. It was good. I haven’t gotten it from Wegmans in a while so don’t remember to compare. The Sam’s pieces were kinda thin I feel. Sockeye isn’t real thick to begin with but. It turned out good. 325 on pellet. After 15 mins I glazed it with a honey lime cilantro mixture. It had garlic and orange juice in it also. Was good. 45 to 130. Pulled.

 

[Brentr]

You guessed it right guys

 

[jimim]

You guessed it right guys
View attachment 551840

Not only eggs but eggs multiple ways now!

 

[Newdude]

I looked at a few griddles at WM yesterday. It's still January, in NY, and they were full blown lawnmowers, grills, weedkiller etc.

 

[Brentr]

I looked at a few griddles at WM yesterday. It's still January, in NY, and they were full blown lawnmowers, grills, weedkiller etc.

Griddle is the way to go should have purchased one a long time ago I have certainly gotten my money’s worth out of this one

 

[Newdude]

I am waiting for my grill to die and then I'll be switching. It'll be a while though because the grill is garage kept.

 

[Brentr]

Can’t beat this for breakfast

 

[Newdude]

I'm looking forward to one day using it as a giant outdoor cast iron pan. I borrowed a griddle for a big party once and the bark on the burgers was exceptional.

 

[salty87]

Have a large group staying with us this weekend so bulk cooking time. 12 lbs of pulled pork!

 

[phonedave]

I looked at a few griddles at WM yesterday. It's still January, in NY, and they were full blown lawnmowers, grills, weedkiller etc.

I bought a new skimmer, leaf rake, and pool brush at WM last weekend - because they were on SALE for half off. It was 36 F outside. I put them in the shed for much much later.

 

[Newdude]

 

[mgtfp]

View attachment 552679

Will we see that daily?

 

[jimim]

does anyone do a wet brine then a dry in the fridge overnight or even a dry out for a few hours with a fan before they smoke salmon. my buddy who was helping me with the jerky was asking if I ever did my salmon that way. he said you need to do it that way if you want to keep it more moist by keeping the "white stuff" inside of the meat. said when you loose that you loose moisture. the brine and then dry forms that sticky surface for smoke to stick to and to keep the "white stuff" from going out. a little is ok he said but you really want master keeping it as low as possible. hot smoke not cold smoke so like 180-225 degrees.

I might try it with some today. I'm going to go to Wegmans as see what they got. maybe I'll grab some west coast king since it's thicker and grab my typical west coast sockeye and try some my way and. this way.

 

[Brentr]

Just a few eggs

 

[phonedave]

does anyone do a wet brine then a dry in the fridge overnight or even a dry out for a few hours with a fan before they smoke salmon. my buddy who was helping me with the jerky was asking if I ever did my salmon that way. he said you need to do it that way if you want to keep it more moist by keeping the "white stuff" inside of the meat. said when you loose that you loose moisture. the brine and then dry forms that sticky surface for smoke to stick to and to keep the "white stuff" from going out. a little is ok he said but you really want master keeping it as low as possible. hot smoke not cold smoke so like 180-225 degrees.

I might try it with some today. I'm going to go to Wegmans as see what they got. maybe I'll grab some west coast king since it's thicker and grab my typical west coast sockeye and try some my way and. this way.

The "white stuff" is protien. Albumin to be specific. (Not AlbumEn in eggs) E for eggs, I for salmon ?

Brining helps to prevent the albumin from congealing. So on one hand yes, brining will help stop "the white stuff from squeezing out". But as to if that helps keep the fish moist, that I have no idea.

 

[mgtfp]

The "white stuff" is protien. Albumin to be specific. (Not AlbumEn in eggs) E for eggs, I for salmon ?

Brining helps to prevent the albumin from congealing. So on one hand yes, brining will help stop "the white stuff from squeezing out". But as to if that helps keep the fish moist, that I have no idea.

I often just pour some lime or lemon juice over my salmon about 15-30 minutes before putting it onto the BBQ. Just this helps to reduce the albumin oozing out, and adds some freshness.

 

[jimim]

The "white stuff" is protien. Albumin to be specific. (Not AlbumEn in eggs) E for eggs, I for salmon ?

Brining helps to prevent the albumin from congealing. So on one hand yes, brining will help stop "the white stuff from squeezing out". But as to if that helps keep the fish moist, that I have no idea.

So the pieces I brined and dried were deff more moist. Well worth it I feel. I’m going to brine anymore if I have the time. Man the color after it dries is nuts. So bright and red. Beautiful.

I wasn’t crazy about the glazed pieces. I’m sure a purest. I want to taste my fish not the sweetness.



One of my finished brined pieces.

 

[Brentr]

Mixing it up a bit

 

[Newdude]

Mixing it up a bit

I keep meaning to ask you if you ever dust the eggs with any rubs or grill style spices. My current fav is McCormicks Brown Sugar Burboun, but I've lost count of how many flavors I've gone through, including Buffalo wing rub.

Just a little sprinkle turns the eggs up a notch.

 

[mgtfp]

I keep meaning to ask you if you ever dust the eggs with any rubs or grill style spices. My current fav is McCormicks Brown Sugar Burboun, but I've lost count of how many flavors I've gone through, including Buffalo wing rub.

Just a little sprinkle turns the eggs up a notch.

You're the ideas dude, need to try that.