Cheriyaki CSR and other goodies - q-view and progress

[tasunkawitko]

my #1 son turns 19 today (don't you love it when those young adults know EVERYTHING?) and we're doing some country-style ribs on the brinkmann SnP today. i've slathered them with mustard and applied a bit of durkee's kansas-city steak seasoning and paprika. they are going to BBQ low and slow over hickory until they are juicy, tender and full-fledged BBQ - about half an hour before they are ready, i'll brush on some world harbor cheriyaki sauce as a glaze:

i'm also doing a 2-lb chub of bologna that i slathered with mustard and dusted with durkee's st. louis-style rub. i also dusted all CSRs with just a bit of this as i laid the meat on the grate.

everything is going to be spritzed periodically (as i add charcoal, turn meat etc.) with a spritz/mop consisteing of 1 cup sunkist pop, 2/3 cup low-sodium sauce and 1/3 cup olive oil. as always, the mop will be blended before each application in order to emulsify the oil into it.

smoking wood will be hickory chunks; fuel is a bag of royal oak lump (green bag) with a backup bag of kingsford hickory briqs.

later today, when things have cooked down a bit and the chub is done, i will also be adding a dozena nd a half rainbow and cutthroat trout that we caught yesterday.

as of noon, the meat is on - here's how it looks!

keep in touch for progress and more q-view!

 

[tasunkawitko]

at 1330, here's what we've got:

i've applied spritz, rotated meat (turned over and rotated front to back etc. and fipped over the chub.

things are looking great and i'm looking forward to the chub in an hour or so.

 

[tasunkawitko]

1430 and i've got an addition of lump, spritz, rotate meat etc. going on:

the chub is pretty much done, so i brushed it with cheriyaki glaze and will give it 15 or 20 minutes, then serve it up!

things looking good as we go along.....

 

[fire it up]

Looking great Tas! Beautiful coloring on everything so far.

 

[cajunsmoke13]

Looking great TW. Nice.....

 

[smokingohiobutcher]

Great looking layout! chub does look tasty. I just did some bologna last week. Gotta get those qview posted! Points to you for the variety!

 

[tasunkawitko]

thanks for the comments and points, guys - it's turning out great so far.

1515 - chub's done and resting a minute or two while we finish our side dish, some macaroni and cheese:

 

[rivet]

Excellent so far! My kids love that chub of bologna

 

[tasunkawitko]

RIVET - tell them it was pretty darn good, kinda like a big hot dog, but better! the slow smoke, the rub and the cheriyaki near the end all combined well for a very good taste trreat - the perfect company for macaroni and cheese.

1600 - add a little lump, rotate meat spritz etc. here's a pic -

on my next spritz/rotate at maybe 1715 or so, i will center things a little in the smoking chamber and also will move all the "smaller and thinner" pieces to the "east" end moving the bigger and thicker ones to the west. hopefully, this will ahve everything done and ready at the same time.

i'm noticing things seem a litte dryer this time around inside the smoker. the CSRs are good and well-marbled as they should be, and i am sprtizing with regularity. i did have a small loaf pan that i was using as a water pan when i started, but since it boiled off an hour or so ago, i haven't filled it, believing it to be unnecessary late in the smoke and also making it hard to keep temps up in the desired range.

 

[morkdach]

oh wow this & mac salid oh yea

 

[tasunkawitko]

it sure was good!

we had some company come over, so i wasn't able to provide updates, but i did get pictueres as i went - here we go!

1730 - sprtiz, rotate, rearrange etc. temps holding well and these babies are just about ready.

1800 - i brushed on my cheriyaki sauce/glaze - very good smells coming from this combination!

1830 and these CSRs are pretty much ready -

dinner guests won't be here until 1915 or so, so i am going to wrap these in foil with the last of the spritz/mop (just a little bit) and put them in a roasting pan in the oven at 210 degrees or so. after i do that, i'm going to put the trout on to smoke at around 250 degrees of about 2 hours, maybe a little more. will provide pix as i am able to.

 

[tasunkawitko]

alright, the CSRs are foiled and in a roasting pan sitting in the oven and staying warm (and probably getting just a little more tender!) until supper time - maybe a half hour or so from now.

i put the rainbow and cutthroat trout on about 1900 - these were simply dusted with old bay inside and out and are sitting over hickory smoke. i'm just about out of lump, so will add a few briqs of kingsford hickory as needed. they'll cook around 250 for at least 2 hours. here's how they looked when i finally got them arranged on the grate:

the thing on the left end is a mountain (white?) sucker that my youngest son caught - we'll give it a try, too!

 

[dirtman775]

Absolutely incredible looking really good

 

[desertlites]

WOW-what a great spread-great job TW.

 

[danbury]

That is absolutely one good looking bbq!

 

[mikey]

i did have a small loaf pan that i was using as a water pan when i started, but since it boiled off an hour or so ago, i haven't filled it, believing it to be unnecessary late in the smoke and also making it hard to keep temps up in the desired range.[/quote]

Contrary to popular belief, the water pan does exactly what you think it doesn't do. Early, middle or late in the smoke it will do a fine job of keeping temps stable. If keeping water in the pan is a pain, try playbox sand. If you don't want to waste a bunch of energy heating the water, try hot tap water.

 

[rivet]

Are you sure you haven't lived in VA or NC...or have some kin from there? You made about some of the best lookin' Country Style Ribs I have "evah" seen anywhere in The South! Outstanding Job, Tas~

Those fishes made me and Mrs Rivet's mouth water. She loves trout, and fresh caught made the smoker pics look even better. I know your guests must have been seriously impressed.

 

[wanbli]

Hau Kola Tasunka Witko, that whole spread looks delicious. Nice mix of meat going on there. How did the sucker ( and trout ) turn out ? When I was a kid I lived in northern Michigan. Old refigerators didn't die up there, they became fish smokers and the fish of choice was either white sucker or redhorse sucker. They did a cold smoke on them and they were delicious. I'm curious as to how the hot smoke did for yours ? Peace, Wanbli Ska

 

[rons]

Hey hows it go'en!? Man you made a buttload of those, those look good! Where's my dinner invite? LOL ;-)

 

[backcountry]

Love the trout on the grill! Looks like you had a good day on the water.

Those country style ribs are unreal looking.