Recent content by Hogdady

Those Hemi wings look rockstar!

They look awesome! Hope they were domestic!

Looks like 3-day marinated tri-tip and char-siu marinated skinless chicken thighs. If you aren't familiar with char-siu, it's chinese bbq sauce and it turns the meat an almost rosey red color after marinating. REMEMBER OUR SOLDIERS!

Yes, when Mama is happy, all are happy!

The smoked salmon was a hit with all of the fish-eating types. The alder wood smoke was new for me but the taste was amazing. Best of all, the misses loved it! Thanks for all of your help! HD :weedman:

Found some alder pellets locally. Smoked the salmon last nite and it's sittin in the fridge now. Gonna have some in just a bit....it looks and smells delicious!

now to find some alder....

All great info guys. If I don't get too hammered, I'll try to take a few pics. Any suggestions on the type of wood for da smoke? :mrgreen:

Since I am now the happy owner of a Masterbuilt electric smoker, I want to smoke some salmon for my Superbowl party. Only problem is I have no clue about brining or the smoking process. Can anyone help this noob get a clue? Muchas Gracias

:weedman:

roast drippings, beef broth, worchester sauce and lots of beer (for the cook)......the au jus was great thx to all the help from BBQ Central!

Very happy to say that the roast and au jus came out perfect. Went with the Montreal seasoning with a little garlic powder. 10 lb roast on the weber @ 350 with a little hickory smoke and 3 hours later... Thx for all the help!

thx guys!

Cooking a ribeye roast on the weber for Mrs Hogdady on Saturday and I don't know how to make au jus. Can anybody point me in the right direction?

Okay so my noobness is embarassingly obvious, but I'm not gettin' the cutting off of the bones and why I would want to grill them....