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Posted on 6/7/14 at 10:37 pm to Spunky
Butt Rub in the background 
Posted on 6/7/14 at 10:37 pm to Spunky
Alright. Here's some Red Snapper I grilled up tonight (6-7-14) that was caught in the Gulf on Thursday. The marinade is very simple, very homemade, and amazing. If'n you want the recipe, just let me know and I'll post it. Thanks.
Oh, and don't mind the tube steaks. The wife doesn't eat seafood, but she does have to eat, so - tube steaks. Which means more of the good stuff for me.
Oh, and don't mind the tube steaks. The wife doesn't eat seafood, but she does have to eat, so - tube steaks. Which means more of the good stuff for me.
Posted on 6/7/14 at 10:39 pm to GoldenDawg
She's don't eat the cheap red weenies I see 
Posted on 6/7/14 at 10:52 pm to sowega dawg
Nathan's. Slow cooked for about half an hour.
Posted on 6/7/14 at 11:08 pm to GoldenDawg
Pulled off. Lots of fat. shite is great. Gotta get up at 5 am and start the ham.
Life is good
Posted on 6/7/14 at 11:11 pm to GoldenDawg
quote:
amazing. If'n you want the recipe, just let me know and I'll post it. Thanks
Post it and I'll put it in OP. I've got a couple more saltwater trips planned this year and would love a good recipe.
Posted on 6/8/14 at 12:52 am to Spunky
It never ends. 2 am and about to throw a ham on for dinner tomorrow. Injected with some aj and a little bit of rub. Gonna put some smoke to it for next 4-5 hours and catch some zzzzzz's
Posted on 6/8/14 at 12:53 am to Spunky
Posted on 6/8/14 at 1:51 am to Spunky
Smoked out. Ending the broadcast for the night.
Posted on 6/8/14 at 7:47 am to GoldenDawg
quote:
The wife doesn't eat seafood, but she does have to eat, so - tube steaks
Posted on 6/8/14 at 8:42 am to Spunky
Dayum Spunky! It appears you know what you're doing. It all looks great and your poultry looks really good. Can't wait for my grill to get to the house! You're inspiring me.
Posted on 6/8/14 at 10:18 am to Brick67
quote:
Can't wait for my grill to get to the house!
What type did you get?
Posted on 6/8/14 at 10:51 am to Spunky
quote:
quote:
amazing. If'n you want the recipe, just let me know and I'll post it. Thanks
Post it and I'll put it in OP. I've got a couple more saltwater trips planned this year and would love a good recipe.
Here it be - and it's for marinating fish that you know is good and know is fresh. If the fish is good, I want a simple marinade that will bring out and enhance the taste - not overwhelm it.
I think this one does that:
3/4 cup olive oil
1/4 lemon juice
2 tsp. ground black pepper (coarse, if you've got it)
2 tsp. Spike Seasoning
2 T garlic puree
1 T dried basil
Instructions: Make sure the fish is completely thawed out if you've had to freeze it. Put it in a zip-loc bag or good plastic container with a snap-tight lid (but arrange the fish in a single layer - don't stack 'em). Pour the marinade over the fish and then marinade in the refrigerator for 2-3 hours. When your ready to grill take the fish out of the fridge and let it come to room temperature.
Then grill it however the heck you want.
Posted on 6/8/14 at 11:07 am to GoldenDawg
I do my tuna steaks similar. I use orange juice though. I'll post it here in a bit.
Posted on 6/8/14 at 2:59 pm to Spunky
Bring me a ham sammich fool
Posted on 6/8/14 at 9:07 pm to AmericusDawg
May as well crash the thread with some rainy and stormy day Sunday smokings.
This was a low temperature day smoking between 225-240F due to the nature of the food smoked. First there were sea bass filets marinated in lemon pepper sauce along with Chesapeake Bay seasoning and smoked for about 1 hour and 15 minutes.
Next was jalapeno cornbread smoked in the skillet for about the same length of time.
Then there was smoked shrimp for 45 minutes--it was prepped with the same marinade as the sea bass.
And for my son I had a thin sliced New York Strip Steak marinated in Cajun Sauce and smoked for 2 hours. I also had smoked corn on the cob but didn't get the photo to upload. All food was prepared on a propane watersmoker with a smoke generator attached to it burning apple chips.
Edit: use a meat thermometer. The sea bass had an internal temp of 160F and the steak 170F-I want to make sure it's done and don't like to take chances.
This was a low temperature day smoking between 225-240F due to the nature of the food smoked. First there were sea bass filets marinated in lemon pepper sauce along with Chesapeake Bay seasoning and smoked for about 1 hour and 15 minutes.
Next was jalapeno cornbread smoked in the skillet for about the same length of time.
Then there was smoked shrimp for 45 minutes--it was prepped with the same marinade as the sea bass.
And for my son I had a thin sliced New York Strip Steak marinated in Cajun Sauce and smoked for 2 hours. I also had smoked corn on the cob but didn't get the photo to upload. All food was prepared on a propane watersmoker with a smoke generator attached to it burning apple chips.
Edit: use a meat thermometer. The sea bass had an internal temp of 160F and the steak 170F-I want to make sure it's done and don't like to take chances.
This post was edited on 6/8/14 at 9:17 pm
Posted on 6/8/14 at 9:19 pm to Litigator
quote:
May as well crash the thread
Crash on. Crash on.
Posted on 6/8/14 at 9:21 pm to AmericusDawg
Now I have to recover.Posted on 6/8/14 at 9:31 pm to Litigator
quote:
and the steak 170F
I like mine in between 125-135. Well done= over done.
I crank my cooker up to 650-700 and cook for roughly 90 seconds a side depending on thickness.
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