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Recipes for BBQ-smoking-pickling

0patience0patience Posts: 10,665 ✭✭✭✭✭
edited June 2018 in Non Cigar Related
Smoke fish brine.
2 Gallons of water
2 cups Kosher salt
1 cup brown sugar
Mix together and place fish in plastic bag or Pyrex dish.
Season to your liking. 
Garlic powder, onion powder, spices, etc.
Brine overnight.
Take fish out, let sit to drain for about an hour or so.
Dry fish off and smoke for 4-6 hours.

I have been known to forego the water and just place the salt and brown sugar in a bag and let the moisture of the fish create its own brine.
I use a meat probe and get the fish to 135F. But that's my preference.

In Fumo Pax
Money can't buy happiness, but it can buy cigars and that's close enough.

Wylaff said:
Atmospheric pressure and crap.


  • avengethisavengethis Posts: 5,684 ✭✭✭✭✭
    Brisket, beef ribs

    Kosher Salt and fresh cracked black pepper 50/50 mixture. 

    Team O'Donnell FTW!

    "I've got a great cigar collection - it's actually not a collection, because that would imply I wasn't going to smoke ever last one of 'em." - Ron White
  • First_WarriorFirst_Warrior Posts: 3,108 ✭✭✭✭✭
    For pork ribs or roasts I use a marinade made by Goya called Mojo criollo. Orange, lemon, garlic, onion, salt and sugar. I usually let  what ever i'm cooking marinate for 24 hours. I like Criollo wrappers on my cigars.
  • dirtdudedirtdude Posts: 5,626 ✭✭✭✭✭
    I am going to dig one of those criollo wrappers out right now @First_Warrior
    A little dirt never hurt
  • YaksterYakster Posts: 25,188 ✭✭✭✭✭


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  • ForMudForMud Posts: 2,336 ✭✭✭✭✭

    For smoked chicken thighs and wings...

    Brown sugar
    (Dry ingredients) Sea Salt, Course Pepper, Red pepper flakes...Cumin, Garlic, Onion, Chile, Smoked Paprika, Nutmeg, powders
    (Fresh Ingredients) Scallions, Cilantro...Cut course
    (Liquid Ingredients) Honey, Soy Sauce, Jim Beam Red Stag Bourbon

    The day before put chicken in a shallow container, add liquid ingredients, mix all the dry/fresh ingredients together and coat the chicken ( Save about a 3rd of it ), let sit covered over night mixing a couple of times.
    Right before smoking, coat the top of the chicken with the remaining dry ingredients.

    Works with ribs just as well.
    Also you can add to the top of bake beans and smoke them under the chicken so the dripping fall on to it.

  • deadmandeadman Posts: 8,797 ✭✭✭✭✭

    For chicken I like to let it soak it a sugar and salt solution for 4-8 hours. Makes the chicken super tender.


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