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Celtic Radio Community > From Your Kitchen to My Plate > Get Your Grill/Smoker Going


Posted by: Shadows 14-May-2014, 03:43 PM
It is that time fo year to get your grill/smoker out of storage ( I use mine year round )!
Tell us what you are cooking early this season!
I can not wait to see what treats you have for all of us.

Posted by: Shadows 06-Jun-2014, 10:48 AM
What better way to please dad then to grill or smoke some big slab of meat for him on Fathers Day!?

What are you cooking?

Posted by: Shadows 24-Jun-2014, 10:30 AM
Here is the Pork Loin I smoked on fathers day.

I used a brine of water, brown sugar, sugar, salt, cayenne and beer Brined for 18 hours.


In brine:

user posted image

I used a wet rub of brown sugar, paprika, suger, cayenne, beer and wet mustard ( spicy brown ).
Put back in fridge for 6 hours no photo of that stage.

Smoked for 4 hours using hickory chips and walniut hulls ( shells ). Wrapped in foil for an hour to reabsorb the juices:

Out of the smoker:

user posted image

Sliced #1

user posted image

#2

user posted image




I am not happy with the composition of these, one of the girls moved back in and she leaves messes on the counters!

comments and edits welcome!.

Posted by: Shadows 15-Jul-2014, 03:11 PM
Come on folks! Some of you must be cooking things outdoors!

Posted by: munchkin5450 17-Jul-2014, 06:28 AM
[SIZE=14]That looks absolutely scrumtious! I've never used a smoker but I do miss having roast off the grill that has been rotisseried. You just can't get that kind of flavor from oven cooking!

Posted by: Shadows 21-Jul-2014, 01:27 PM
The eye round I smoked on two Sunday's ago using my

http://www.recipezazz.com/recipe/beer-marinade-for-beef-9782 marinade.

There is nothing special about the photos but the roast sure was!

http://www.recipezazz.com/recipe/smoked-eye-round-of-beef-13198

Out of the smoker without flash

user posted image

with flash

user posted image

After first cut

user posted image

close up

user posted image

as always comments and edits welcome.


Thanks munchkin for your comment on the pork.

Posted by: Shadows 31-Aug-2014, 11:31 AM
Just because the kids are back in school does not mean you still can not use your outdoor stuff to cook up some quick meals.! Share with us!

Posted by: Shadows 17-Apr-2016, 10:16 AM
Let us here about what you are grilling or smoking!

Posted by: haynes9 23-Apr-2016, 09:28 PM
Hey Shadows!

I've done my share of grilling and love it, but I've never gone the smoker route. Is it pretty easy? What would you recommend in a smoker and how would you suggest getting started?

Posted by: Shadows 24-Apr-2016, 10:33 AM
It is easy just time consuming but well worth it! Anything you can do on a grill can be enhanced by smoking.

You can use your grill to start, then I suggest getting a real smoker, I am not going to recommend anyone brand though.

Posted by: haynes9 27-Apr-2016, 07:03 AM
QUOTE (Shadows @ 24-Apr-2016, 09:33 AM)
It is easy just time consuming but well worth it! Anything you can do on a grill can be enhanced by smoking.

You can use your grill to start, then I suggest getting a real smoker, I am not going to recommend anyone brand though.

Are there any books you recommend or would you just "start by doing." I realizw that sometimes it's best just to wing it and see how it goes.

Looking forward to giving this a shot!

Posted by: Shadows 27-Apr-2016, 10:14 AM
QUOTE (haynes9 @ 27-Apr-2016, 09:03 AM)
QUOTE (Shadows @ 24-Apr-2016, 09:33 AM)
It is easy just time consuming but well worth it! Anything you can do on a grill can be enhanced by smoking.

You can use your grill to start, then I suggest getting a real smoker, I am not going to recommend anyone brand though.

Are there any books you recommend or would you just "start by doing." I realizw that sometimes it's best just to wing it and see how it goes.

Looking forward to giving this a shot!

I have not found any one book helpful the main thing I got from any I read was to keep your temp steady as you can and for most things that is between 190 and 250F. The amount of smoke depends on you tastes but heavy smoke for at least the first 2 hours.
The other thing is to invest in a good instant read thermometer. I have a wireless digital one that monitors the temp in the smoker and the food.
Hope this helps you Haynes.

Posted by: haynes9 27-Apr-2016, 10:22 AM
Thanks, Shadows. That does. I have a Bro-in-law who's big into the smoker thing. I have always thought about doing it and you kind of provoked me . . .in a good way!

Thanks, my friend! Have a great day. I'll let you know whenever I get started and how it goes.

Posted by: Shadows 27-May-2016, 10:27 AM
Hey folk this Monday (Memorial Day) is the official grill and smoker kick off!
What are you grilling?

Posted by: Shadows 24-May-2017, 01:17 PM
Has it really been a year since I posted these?
Where are all the grillers and smokers out there? Please share.

Posted by: Shadows 03-Aug-2019, 08:33 AM
My boys ( grown men ) finally got my ramp built so I can use my backyard again. Planing to smoke a small brisket within the next week or so.

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