Sunday smokes

Discussion in 'General Discussion' started by slysmoke, Jun 28, 2015.

  1. slysmoke

    slysmoke Smoke Blower

    Roadside chicken on the mini and salmon on the smoke hollow natural gasser, photos to come.
     
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Sounds good - I'm in [​IMG]

    A full smoker is a happy smoker

    DS
     
  3. slysmoke

    slysmoke Smoke Blower

    So the Roadside Chicken is based off of Case's post, http://www.smokingmeatforums.com/t/213869/roadside-chicken,

    Two points where I changed things up are 1) I was out of white pepper (Really?), and 2) I plan to re-use the marinade for basting instead of making a new batch like Case did.

    I brought it up to a simmer to kill any nasties. Waste not want not, right?

    I may even brush some asparagus with the marinade and toss them on the grill.


     
  4. slysmoke

    slysmoke Smoke Blower

    So, as Case said, here is the mini doing what it does best, going from indirect smoking to direct grilling:


    Taste test coming soon. Unfortunately the asparagus i had hoped to brush with the Roadside marinade has disappeared.  How does that happen when I'm the only cook in the house?

    Oh yeah, lunch for the week just finished up on the Smoke Hollow as well:

     
    Last edited: Jun 28, 2015
    tropics likes this.
  5. paul6

    paul6 Meat Mopper SMF Premier Member

    Looks Awesome !!!! I smoked a 2 day herb brined pork shoulder , used Jeff's sauce as a base covered it with PlowBoys rub gave it a 6hr smoke with apple wood , then wrapped it for 4 more hours. You know you nailed it when everyone is sticking their fingers over the cutting board whie your chopping it up !!!
     
  6. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Cod on the Weber with Aldler wood.

    Tuna on the Weber over direct heat with Adler wood.

    Grilled Veggies on the gasser.

    Smoke ON!

    -Jason
     
  7. paul6

    paul6 Meat Mopper SMF Premier Member

    Your Salmon looks really moist , how long of a smoke did you put on it ?
     
  8. b-one

    b-one Smoking Guru OTBS Member

    Great looking smoke!
     
  9. slysmoke

    slysmoke Smoke Blower

    Paul, the salmon was about 2.5 hours at 210 over apple and pecan.
    Thanks for looking
     
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man that looks good - nice job

    A full smoker is a happy smoker

    DS
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Sly that is some nicely done smoking job,I tend to agree with Case, on not using the marinade over.You did the right thing boiling it before use.

    Richie
     
  12. slysmoke

    slysmoke Smoke Blower

    Thanks Richie. I have several marinades that I boil to use as basting sauces, so I figured I give it a go with the Roadside marinade as well. Turns out it is a keeper!
     

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