JimTheBeerGuy wrote:Inspired by a jimswside post in the random food photos thread, smoked garlic







man oh man does it smell good.

very nice, Ill have to try your method, I have been cutting the tops off of the heads of garlic, drizziling some olive oil, and putting in some foil with the top exposed.

Fathers Day smoke almost to get underway.

Just completed the all night drive back from St. Pete, left St. Pete @ 5:30 p.m. est, and pulled back into Marseilles @ 10:00 a.m., after a stop at the store to pick up some corn on the cob, and some rib tips.

Gonna smoke the tips, and grill the corn. Ialso picked up the ingredients to do some "scotch" armadillo eggs, I may wrap the sausage encased hardboiled egg in bacon for the hell of it.

jimswside wrote:Just completed the all night drive back from St. Pete

Ahaaa..so that's where you've been! You missed some great Cub rallies...

2 racks of BBs via the G Wiv kettle method yesterday...very good. My wife kind of ate around the bark, but what does she know. I finished what she left when I was cleaning up.

12 chicken thighs and 2 packages of hot links over some hickory today. My drip and water pans hate me but that's just too bad for them.

DeathByOrca wrote:

jimswside wrote:Just completed the all night drive back from St. Pete

Ahaaa..so that's where you've been! You missed some great Cub rallies...

2 racks of BBs via the G Wiv kettle method yesterday...very good. My wife kind of ate around the bark, but what does she know. I finished what she left when I was cleaning up.

12 chicken thighs and 2 packages of hot links over some hickory today. My drip and water pans hate me but that's just too bad for them.

I kept up on the baseball, and what they did to the Sox, and Ferry Wood..

sounds like you had a couple good days of smoking.

rib tips on, & I have renamed the "Scotch armadillo eggs"... "breakfast baseballs", (ground pork sausage wrapped around a quartered hardboiled egg, all wrapped in a couple pieces of bacon). They are prepped, just waiting to put them on in a few minutes.

jimswside wrote:

JimTheBeerGuy wrote:Inspired by a jimswside post in the random food photos thread, smoked garlic

man oh man does it smell good.

very nice, Ill have to try your method, I have been cutting the tops off of the heads of garlic, drizziling some olive oil, and putting in some foil with the top exposed.

I just rubbed olive oil all over the outsides and smoked them for about 1.5 hours on the lower shelf of my bullet smoker, directly above the water pan. (There was a pork loin on the shelf above them and the pork fat dripping down onto them may have helped )

JimTheBeerGuy wrote:
I just rubbed olive oil all over the outsides and smoked them for about 1.5 hours on the lower shelf of my bullet smoker, directly above the water pan. (There was a pork loin on the shelf above them and the pork fat dripping down onto them may have helped )

nice touch. with the pork drippings.

My rib tips turned out good, battled the rain a littel, but turned out a very good batch. The "breakfast baseballs", hard boiled egg rolled in breakfast sausage, and then wrapped in bacon turned out very good for a first effort.

I cranked up the rotisserie attachment on my Weber kettle yesterday and made some chickens.

nice lookin' chickens Steve.

pics from my impromptu Fathers Day smoke.

breakfast baseballs ingredients:


pre smoke:


off the smoker:



rib tips ended up with that pesky smoke ring again:






all were good, despite the rain.

jimswside wrote:nice lookin' chickens Steve.

Yep, them chickens be kickin.

up in the air right now for Saturday(something will be smoked, thats for sure), it will all depend on what looks good at the store on Friday afternoon. Probably ribs of some sort, BB's, or K.C. spares. Also some ABT's will be in the mix.

Should be nice and hot Saturday, a perfect day to sit on the deck, and relax.

got my menu set for Saturday's smoke.

- (2) slabs of BB ribs, typical mustard slather, dry rub smoke method

- smoking (2) cans of spam as well. gonna put slices in it like a blooming onion, and then smoke before I put the ribs on. After that I am going to cut it up, and use it as part of the next dish(after sampling a bit I imagine).

- smoking some garlic for the potato dish as well.

- smoked spam augratin potatoes. I am going to slice some potatoes, & onion, and make a basic cheese sauce, and then layer the onion, the potato, and some of the smoked spam, & smoked garlic.. and then smoke the mixture while the ribs are on for 3- 4 hours.

a couple first time items this week, I am looking forward to it.

So, I got a bonus at work, and with part of the $ treated myself to my very own WSM!
(the smaller one)
So I am so happy not to be wrestling with the kettle anymore,
and I have a couple of questions for you veterans.
I am working my way thru Gary's book, with pretty good success,
and to the great delight of my family's tummy's
have done chicken #1 and chicken #2, and baby ribs...

Questions are:
1. which rack is hotter if you are using both?
The way they eat (and there's 5 of us...I need to use both)
The top rack or the one right over the water pan?
(I am assuming I need to switch stuff about 1/2 way thru, but maybe not?)
2.About how long to smoke some salmon? (I'm getting requests from the daughter...)

Thanks
E

Questions are:
1. which rack is hotter if you are using both?
The way they eat (and there's 5 of us...I need to use both)
The top rack or the one right over the water pan?

Top rack is hotter.

(I am assuming I need to switch stuff about 1/2 way thru, but maybe not?)

You do.

2. About how long to smoke some salmon? (I'm getting requests from the daughter...)

About 90 to 120 minutes. You will want to marinade it first for a couple hours in the same stuff used in chicken cook #1.

Have fun!

Regards,

perhaps a late adder to my dinner off the smoker tomorrow..., maybe one less can of spam, and perhaps a few blue crabs, or clams to go on the smoker for a snack. Ill see how they look at the market in about an hour.

Thanks Cathy,
Just tossed the salmon on the Weber Kettle set up Gary-style
did a quick brown sugar/salt dry rub/marinade
we'll see how it goes...
E

blue crabs, and clams didnt impress me at the market, so I went with a slab of BB ribs, can of spam, and the other ingredients for the smoked Spam augratin.

I had one rack of BB ribs already, and they were cut in halves. I did Gary's korean marinade for these(soy, homemade sesame oil, green onion, garlic, ginger, brown sugar, dry sherry, etc). I also did a slab my way, mustard slather, my rub, etc. Smoked them until done(paassed the tong test), about 3 hours, then tented each style in foil, the korean ribs with some honey, and a bit of the reserved marinade), my ribs tented with honey, and about 3 tbsp apple juice, and some more rub). Bothe sets were good, nice tug, but still very tender, and a nice smoke ring on each set. My guests preferred the Korean ribs, I liked both.

The experiment of smoking a spam augratin dish was a resounding success. As soon as the smoker was up to temp, I smoked a head of garlic, and a loaf of Spam that I scored, and sprinkled some rub on. About 2 hours later I pulled the spam, and the garlic for the potatoes. The Spam(my first taste ever), was pretty good, the garlic was done pefectly so all I had to do was squeeze the head with tongs to render the soft smokey garlic. While my garlic and Spam was on the smoker I peeled, and sliced about 3# of potatoes, and one white onion. I also made a simple mornay sauce(roux, milk, shredded cheese, black pepper, curry, chix stock). I squeezed the smoked garlic into the sauce,and proceded to layer potaotoes, ham, onion, ladles of sauce in a tin. After (3) layers, I topped with shredded cheddar cheese. I smoked the Spam augratin for 4 hours. The result was a creamy, cheesy, smoked masterpiece imho.

pics to follow as soon as my home net connection is fixerd. It was a great Saturday all around.

Gosh darn it, why can't I find a man who cooks like Jim.... Can't wait to see the photos Jim!

razbry wrote:Gosh darn it, why can't I find a man who cooks like Jim.... Can't wait to see the photos Jim!

thanks, darn home computer internet router is messed up, I hope to have it fixed/replaced this week.

The Spam augratin was a pleasant surprise, I think having it below the slabs of ribs catching some of the drippings added to its flavor.

Jim,

One thing in your post popped up at me: homemade sesame oil. Do you care to comment how this was made?

Thanks!

Regards,

Cathy2 wrote:Jim,

One thing in your post popped up at me: homemade sesame oil. Do you care to comment how this was made?

Thanks!

Regards,

sure, always glad to share.

When I realized I had used the last of my storebought sesame oil, I decided to improvise. I put about a half cup of sesame seeds, and toasted them in a skillet. Once toasted I turned off the heat, and added about a 1/4 cup of canola oil, stirred so the oil wouldnt get to hot from the residual heat from the pan & burn the seame seeds, and then let it cool. I then strained the seeds out of the oil, pressing as much flavor, and oil I could out of the toasted sesame seeds. Had some good flavor, but probably by definition more of a sesame infused oil. But it worked in a pinch.

here we go, last Saturdays smoke pics.

Gary's Korean BBQ marinade ingredients:


ribs in marinade:


rubbed ribs:


spam:


garlic and spam on smoker before & after:



Qview I & II:



korean style ribs:


bb ribs:


thanks for looking at my bbq pics, the pics of the spam augratin are posted under the smoking potatoes and onions thread.

How were the Korean-style ribs? I've been curious to see if the added smoke flavor would enhance the taste of Korean bbq.

viaChgo wrote:How were the Korean-style ribs? I've been curious to see if the added smoke flavor would enhance the taste of Korean bbq.

the korean marinade ribs were pretty good, and the favorites of the other folks at the table. moist, nice smoke ring, and alot of flavor, Id do them again.

still kickin around ideas for Saturdays smoke. Another run @ ABT's are a definite, and I am thinking some smoked/baked beans, and either spares, or BB again. All I know is that something is going to get smoked.

Jim,

I follow your BBQ posts with awe and envy. But you cook a lot of pork. How 'bout some brisket?

Or even better, has anyone ever tried smoking a leg of lamb? It's fatty enough. Hell, when I'm back in the Chi i'm gonna buy a Weber and try it. Anyone have any experience with it?

Have fun this weekend.

Habibi wrote:Jim,

I follow your BBQ posts with awe and envy. But you cook a lot of pork. How 'bout some brisket?

Or even better, has anyone ever tried smoking a leg of lamb? It's fatty enough. Hell, when I'm back in the Chi i'm gonna buy a Weber and try it. Anyone have any experience with it?

Have fun this weekend.

thanks for the comment, and I am glad you enjoy the bbq I post.

I did do one store bought corned beef brisket for a fauxstrami about a month or two ago, and like it alot. I like regular smoked brisket, but I really like ribs(obviously). A brisket would also require a long night, or a really early wake up in order to get the 12-15 hours it needs.

Lamb looks interesting, and I am really tempted to try it.

Right now I am really focusing on ribs, I have pretty much smoked ribs or rib tips every weekend since the start of April. Brisket, and a pork shoulder are around the corner for sure.

jimswside wrote: A brisket would also require a long night, or a really early wake up in order to get the 12-15 hours it needs.

High Heat Brisket. Done in 4 hours (16lbers). 100% as delicious as long cooked briskets.

Jamieson22 wrote:

jimswside wrote: A brisket would also require a long night, or a really early wake up in order to get the 12-15 hours it needs.

High Heat Brisket. Done in 4 hours (16lbers). 100% as delicious as long cooked briskets.

perhaps that is the answer to my perceived dillema.

Jim you stil messing with the WSM? if so just throw a brisket on it at night as that wsm (set up properly) will burn all night with out much fiddling with vents that thing was made for all nighters

as far as lamb..ive cooked a ton of lambs in my time and I prefer grilling or cooking on a spit vs slow cooking one on a smoker