Feeding the addiction...

Discussion in 'Beef' started by smokinathensdawg, Nov 24, 2007.

  1. So, today is my third go with my smoker... I'm doing brisket, salmon and whole onions.

    I couldn't get a whole brisket, so I have three <2 pound flats. I seared one of them to see what all the fuss is about and to do a taste comparison. My gas grill is a hunk o' junk, and I couldn't really get my griddle hot enough for a perfect searing, so mine is probably only half as seared as Smokie Okie says to make it.

    My rub was a combo of seasoned salt, celery salt, onion powder, garlic powder, paprika, black pepper, white pepper, a sprinkling of sugar and distilled white vinegar (after the rub was applied). I'm smoking with hickory.

    My mop is bacon, onions, beef broth, vegetable oil, lemon zest/juice, fresh thyme, salt and pepper.

    For the Salmon, I'm only seasoning with salt, pepper and lemon zest.

    The onions are in their skins, cut so the bottoms and tops are flat, drizzled with vegetable oil, seasoned with seasoned salt, and topped with two FAT pats of real butter!

    Oh boy! This sure is fun!

    Smokinathensdawg
     
  2. glued2it

    glued2it Master of the Pit

    For a good sear you will need a charcoal grill. That's so the fat can melt down and become a blaze that should singe ya bald![​IMG]

    Trust me, When you get a good sear you will know what all the fuss is about!

    Third times the charm! well, it's been a charm anyway right! Sounds like your gonna have some full happy bellies![​IMG]
     
  3. flyboys

    flyboys Smoking Fanatic

    Sounds great!! I might have to go pick up a salmon now...
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    if you got time.........you should go get a couple of bulbs of garlic......cut the top off, and drizzle with evvo.......smoke for a hour or so, till the cloves get mushie......then store or freeze.......good stuff maynard.........

    sounds like a winner of the meal you got going there dawg.......good luck

    take plenty of pics.......we NEED q-view

    d88de
     
  5. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Sounds like you're gonna have some good eatin' before the day is over! [​IMG]

    Let us know how things come out.
     
  6. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Sounds great so far , and as dude says ,,,we need some q-view pics [​IMG] .
     
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    hey Tim.........i bumped......sorta, your twice smoked taters recipe..........

    we was talking bout em earlier in another thread..........so i gave em your link.........



    d88de
     
  8. Sorry everyone, no Qviews... [​IMG]

    I got so wrapped up in that BIG DAWG win over the bugs from the North Avenue Trade School, that I neglected to take pics...

    The reviews were great! I really enjoyed doing the brisket and the salmon. I REALLY enjoyed the smoked whole sweet onions though! These weren't Vidalias, but the tasted really great! They'd be fun with almost anything! Melted in your mouth!

    Mea Culpa! [​IMG] I'll try to do better with my camera next time.

    smokinathensdawg
     
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    if no q-view.......then it didn't happen

    nope.......uh uh........nada.......didn't happen


    [​IMG]

    d88de
     
  10. I know, I know... no documentation, no good eats!!! [​IMG]

    I'll do better next time![​IMG]
     
  11. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Yep, gotta agree with Dude on that......whats that, twice this month???[​IMG]
     
  12. deejaydebi

    deejaydebi Smoking Guru

    I believe you hon! [​IMG]

    I like onions myself on the smoker. I use onions to hold my thermometers instead of taters then you've got nice smoked onions to slice into your gravy or slice for on top of a nice sandwich! Yummmmmmmmm
     

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