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Recipes for BBQ-smoking-pickling
0patience
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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.
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.
Money can't buy happiness, but it can buy cigars and that's close enough.
Wylaff said:
Atmospheric pressure and crap.
1
Comments
Kosher Salt and fresh cracked black pepper 50/50 mixture.
"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
Bump
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.
For chicken I like to let it soak it a sugar and salt solution for 4-8 hours. Makes the chicken super tender.