C6Bill Posted July 4 Report Share Posted July 4 Happy 4th to those that celebrate here in the state or abroad for those of you that just like an excuse to have a BBQ party lol I'm prepping my fire now for a brisket. I'm planning on a 12 to 14 hour cook with a 4 hour rest. The party is at noon tomorrow so i'll have time to bake a couple loafs of bread to go with it. Anyways, happy 4th !!!!!! Pics to be posted pater, feel free to add in your holiday BBQ pics 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 4 Report Share Posted July 4 Happy 4th everyone! I'm doing an "experiment" with today's cook. A local brewery just released a pickle beer (kettle sour, with sea salt - similar to a Gose, with dill.) I liked it and thought "I could brine chicken with this!" An AHA moment. So, I brought some home and the chicken thighs are brining in it as we speak. I did add some onion and garlic powder, white pepper and smoked paprika to it. Will grill some and seriously thinking about breading and frying some, too, since this is an "experiment" after all. Will try and remember to post pics later, depending on how many "adult beverages" get consumed this afternoon! Cheers! 1 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted July 4 Report Share Posted July 4 I'm making a grilled chicken Caesar salad for the stated 100th anniversary. @tony b, I plan to join you in a few beverages this afternoon... 2 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 5 Author Report Share Posted July 5 (edited) The brisket it going well, I wrapped at 5AM. Right after the internal temp got to 3114 😳 And then I put in a spare meat probe and sat down and ordered a replacement from Thermoworks. I’m done with stock probes , only Thermoworks probes for now on !!!!! I do brisket at 235 but up that to 250 after wrapping if I need to hit a deadline Edited July 5 by C6Bill 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 5 Report Share Posted July 5 Well, the "experiment" was a big success! And, I did end up breading one thigh in AP and cornstarch with some SPG and frying it (cast iron - of course!) You can really taste the pickle flavor. The rest of the thighs got grilled, along with some corn. Direct, 325F for an hour. Plated with homemade potato salad and a nice chardonnay. Again, you could taste the pickle flavor in the chicken. The corn was surprisingly good. Don't know where the supermarket got it, as it's way too early for local corn - about another month. Hope everyone had a great 4th of July! 6 Quote Link to comment Share on other sites More sharing options...
David Chang Posted July 5 Report Share Posted July 5 happy 4th of july (5th where i am now) but i made candied smoked salmon for the first time. not the color and texture i was hoping for but its edible. i struggled with the cold smoke tube. using pellets but constantly having to relight. i'm going to try bigger wood chips next time like the one @DennisLinkletter used in his yt video, and if that doesn't work, i'm putting this thing away for good. i think i wasted half a can of butane trying to relight it every 15 min.. 4 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted July 5 Report Share Posted July 5 (edited) Sweet salmon sounds so seductively sensuous. Romantic rooftop rendezvous? Probably not, looks like you cooked for a few. Edited July 5 by Tyrus 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 5 Author Report Share Posted July 5 That salmon looks fantastic !!!!! 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 5 Author Report Share Posted July 5 I forget to take pics after carving the brisket but everyone was thrilled with the results. Too bad we were all full after snacking in bread waiting for others to arrive lol 5 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted July 6 Report Share Posted July 6 Seems like the perfect dipping bread...it must be 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted July 6 Report Share Posted July 6 (edited) 20 hours ago, David Chang said: i struggled with the cold smoke tube. using pellets but constantly having to relight. i couldn't keep it running because i never cleaned the tar off! Edited July 6 by David Chang 1 1 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted July 6 Report Share Posted July 6 4th of July grilled chicken for Caesar salad Ready to go 5 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 6 Author Report Share Posted July 6 Grilled chicken salads is favorite in this house Quote Link to comment Share on other sites More sharing options...
tony b Posted July 6 Report Share Posted July 6 @David Chang - I hear the frustration of trying to keep the pellets going, even if you clean out the tar. A trick that seems to work OK for me, is to periodically just tap the side of the tube with some tongs to help knock down the ash and cause the pellets to fall down into the burning area. The downside is, of course, you're still having to babysit it, but at least you're not burning through your fuel cans relighting it. 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted July 6 Report Share Posted July 6 7 hours ago, tony b said: @David Chang - I hear the frustration of trying to keep the pellets going, even if you clean out the tar. A trick that seems to work OK for me, is to periodically just tap the side of the tube with some tongs to help knock down the ash and cause the pellets to fall down into the burning area. The downside is, of course, you're still having to babysit it, but at least you're not burning through your fuel cans relighting it. yeah, when i removed the air pin. i could not see light through it and no air came out after blowing into it so it was totally clogged. i don't think i will go back to pellets. when i dumped mine out from the last cook, it started to clump together due to the humid weather.. 1 Quote Link to comment Share on other sites More sharing options...
