Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Bart57266 on July 02, 2015, 11:19:04 PM
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4th of July means BBQ, so let's share what we all cooked this weekend. I got an early start and kicked off the weekend this evening:
Tilapia fish filets, lightly seasoned with Beef & Game Pit Rub.
They weren't done at 15 minutes, but I think they were getting a little over-done at 30 minutes (they were small and thin), so somewhere around 20-25 would have been best. Charcoal pan was about half full, lit with lighter fluid, and fully ashed when fish was added.
Before cooking:
(http://s295494837.onlinehome.us/BBQ/PBC_tilapia_01.jpg)
After cooking:
(http://s295494837.onlinehome.us/BBQ/PBC_tilapia_02.jpg)
Mmmm...
(http://s295494837.onlinehome.us/BBQ/PBC_tilapia_03.jpg)
Lessons learned:
1 - Check at 20 min, then every 5 min afterwards. I know, I know, don't lift the lid. However, I wouldn't mind an extra 5 or 10 minutes of cook time if it means I'm pulling them at their prime.
2 - Put them on a layer of foil, like KC-Q did with his salmon. I think they would remain more moist, plus make grill grate cleanup a lot easier. I coated it real well with cooking spray beforehand, but the fish still stuck pretty good.
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Nice cook!
Try a wood plank... adds some unique flavor - serve it on the plank - no clean up.
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looks good Bart!! and I like David like to use a wood plank with fish. Don
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Wood planks are great with fish!
Looks good to me!
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I'm also in the wood plank group. Fish looks real good to me!
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Looks good. I've got a packer in the kamado today.
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I do need to pick up some planks. This was spur of the moment, and I didn't have any on hand.
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Everyone seems to talk about cedar planks - and for those that like that flavor - great. For fish, I really prefer alder or maple. And for pork, definitely maple. Just my thoughts.
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Maple is a very underrated smoking wood, works well with brisket......
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Since we're sharing our 4th of July cooks, I did 4 racks of spare ribs and followed Noah's directions to the T. They turned out EPIC and were a hit. Here's the only pic I had time to grab since we were in a hurry to dig in!
(http://i1357.photobucket.com/albums/q751/brentwoodkris/PBC/20150703_191030_zpsjjwt5eo1.jpg) (http://s1357.photobucket.com/user/brentwoodkris/media/PBC/20150703_191030_zpsjjwt5eo1.jpg.html)
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Ribs and Conecuh sausage. I also smoked some Salmon and Mac and Cheese not shown Leftover ribs and sausage have been pulled and chopped. They will become shepherd pie tonight.
(http://i1121.photobucket.com/albums/l501/rdelemos/smoker/Vir%20Smoker%20Butt%20Sept%202011/4%20July%202015/20150704_132536_zpsicsctb7t.jpg)
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Smokin Don gave me a sample of some blues hog rub last week so with a few days off I cooked some st louis cut ribs in the PBC. I used the blues hog on a few and my favorite slap ya mamma seasoning for a side by side comparison. I would say the blues hog was better in my opinion. Definitely not as salty. I am cooking a few more today with the blues hog and going to try one with pappy's original sauce.
The ribs cooked Saturday. No finished pic. Sorry about the pics. (http://i1178.photobucket.com/albums/x372/Bradsanders99/20150704_111452_zps3pe8olwn.jpg) (http://s1178.photobucket.com/user/Bradsanders99/media/20150704_111452_zps3pe8olwn.jpg.html)
Ribs cooking today.
(http://i1178.photobucket.com/albums/x372/Bradsanders99/20150706_130419_zpswzgjss77.jpg) (http://s1178.photobucket.com/user/Bradsanders99/media/20150706_130419_zpswzgjss77.jpg.html)
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I'm also in the wood plank group. Fish looks real good to me!
X2 - This was last Friday night . . . .
(http://i121.photobucket.com/albums/o216/wmdipietro/BBQ/Salmon/IMG_0262_zpsvvoeuxlr.jpg) (http://s121.photobucket.com/user/wmdipietro/media/BBQ/Salmon/IMG_0262_zpsvvoeuxlr.jpg.html)
BD
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The wife and daughter both had to work on the 4th, so we kept it simple with some burgers, sausages & sweet corn on the grill.
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The 4th was the 1st time I have cooked anything other than some quick burgers in about 3 weeks...it's been way yonder too hot and humid for me. The folks on the weather channel warned people my age to stay indoors when possible.
Ant way, with the break in the heat wave, I got the offset going again and put on a couple of racks of St Louis style ribs. One of the grocers had them already trimmed and squared so there was almost no waste.
As you can see, the texture and color were spot on. I missed the flavor with too much brown sugar and honey in the foil. (lesson learned)
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The 4th was the 1st time I have cooked anything other than some quick burgers in about 3 weeks...it's been way yonder too hot and humid for me. The folks on the weather channel warned people my age to stay indoors when possible.
Ant way, with the break in the heat wave, I got the offset going again and put on a couple of racks of St Louis style ribs. One of the grocers had them already trimmed and squared so there was almost no waste.
As you can see, the texture and color were spot on. I missed the flavor with too much brown sugar and honey in the foil. (lesson learned)
http://www.icybreeze.com/
This is what you need along with a tent
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Not much, but gooood !!!! ;D
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Bart, get one of these weber baskets for fish or veggies.
(http://i1175.photobucket.com/albums/r636/emtawali/20150525_101932_HDR_zpsyexwvwki.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150525_101932_HDR_zpsyexwvwki.jpg.html)
No sticking.
(http://i1175.photobucket.com/albums/r636/emtawali/20150525_110731_HDR_zpsud2lpgqz.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150525_110731_HDR_zpsud2lpgqz.jpg.html)
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Thank you, I'll have to try that. Those are beautiful!
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Stopped by Home Depot to look for cedar planks. A two pack, about 5" x 12" each, is $11. This seems high, doesn't it?
How many uses are they generally good for?
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It does seem high to me. I usually find mine on Amazon, e.g.
http://www.amazon.com/Cedar-Grilling-Planks-12-Pack/dp/B009BFBNWO/ref=sr_1_1?ie=UTF8&qid=1437412803&sr=8-1&keywords=cooking+planks
If you start there, look around, you'll find many more options / prices. I like to use other woods as well, Alder, Maple, Pecan - I prefer those to Cedar (but, that's just me..)
I did buy a few of the very thick ones for multiple uses. I found first that it was a kind of a pain to clean between uses, and second they did not have the same "flavor" after the first use. So, now I look for the best value and expect one or at most two uses per plank. They still work well in the fire pit after they are retired from cooking.
Good luck!