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Smoked Shrimp and Scallops with Sweet Garlic Rub
Jumbo scallops and jumbo shrimp, there IS no substitute........... Try blackening the scallops and shrimp in a cast iron pan on your BBQ side burner, makes for a crispy crust and a tender moist inside. Time to go to the freezer and pull something out for dinner, thanks for the shrimp/scallop...- heapomeat
- Post #7
- Forum: Non-fish Seafood
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lamb steaks
We can get lamb most the time here in Seattle, just put a couple roasts in the freezer, $3.99 a pound for bone in roast or steaks, $5.99 for boneless. Let me know if anyone wants me to ship, I take paypal and would do an overnight shipment via USPS. Send me a PM or email at... -
MY Boy has a question on country style ribs
Does he have a wife or roomate? Just throw some wood chips on a cookie sheet above the element and turn on some fans.......serious! I've even bbq'd indoors while in a college apartment! It was 12F outside, wind was about 20 mph, and dammitall I wanted a steak. Small propane powered grill...- heapomeat
- Post #7
- Forum: General Discussion
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My Country Style Ribs, Smoked then Seared on BBQ
Okay, rook to knight 4 (chess speak) So you bring up a good point, slow smoke then sear, or sear then slow smoke? I figure if you're searing and sealing in the juices of the meat, (then try to smoke), you're also sealing out the smoke? Or like I did, do you slow smoke at low temps then sear... -
My Country Style Ribs, Smoked then Seared on BBQ
Uh, captain Dan, please read the post..........low and slow, low temps, and slow cooking...........you finish the meat on the grill bbq to sear and cook the meat through. So, what was your question again? Danger Dave, open flame experimenter......... -
Whole pig question
I'll have to dig up some old pictures of a my pig roasts. One thing to do, is get several 1/2 gallon jugs of Yoshidas teryaki sauce and shoot up the pig the night before with a big horse needle. I've also lined/filled the body cavity (it is empty right? grins) with a dozen walla walla sweet... -
My Country Style Ribs, Smoked then Seared on BBQ
I have to admit, Jeffs spice rub is AWESOME on ribs, yummmmmmmmyyyyyyy. So, country style big ol slabs of ribs Jeffs spice rub, smoked 'em for about 4 hours at only 125F for low and slow, then seared them on high heat on a BBQ to make a good crust on the meat while spritzing them with spiced... -
Beer Can TURKEY! yah!
So if beer can que works well for the chickens as most of us know, "why not do the same with a bigger bird" Soooooooo, A whole turkey was on sale for $.99 a pound, bought a 13 pounder, and did little or no prep work to the bird....... Sure I've brined them before, I've injected the birds with... -
Hi-temp Paint Questions??
Go to an automotive parts store, and there is a brand of paint called VHT in aerosal spray cans, and comes in many many colors. It's rated at 1300F degrees I believe, and you can get semi gloss or even a wrinkle finish if thats what suits you.- heapomeat
- Post #4
- Forum: Wood Smokers
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Jerky in a MES?
The doubled up racks were actually from a vertical hanging shoe rack for closets (grins), so always keep you eye open for alternative materials you can find at a garage sale and such. I'd had them for 2-3 years before I even had the application for them. I might have 2-3 spares if someone...- heapomeat
- Post #17
- Forum: Electric Smokers
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Jerky in a MES?
Here you all go, start to finish jerky in a MES sliced with a 12" weston slicer, great deal on the slicer at $99 for sure. 1/4 thick large slices from a big 11 pound top sirloin roast. Marinaded over night in teryaki and sweet chilli dipping sauce. Hickory chips, 2 loads in the smoker about 1...- heapomeat
- Post #14
- Forum: Electric Smokers
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Jerky in a MES?
Awesome link Placebo, thanks! let me resize the photos I took of the process and I'll post them soon. Bacially the jerky turned out great for a first experiment batch, some was a bit dried out after about 6 hours at 150, while some other pieces were still moist. I pulled it all off, and for...- heapomeat
- Post #13
- Forum: Electric Smokers
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Jerky in a MES?
yes I agree it's going to be sticky, sticky sweet! I'll dab and wipe off any extra sauce before the smoker, might try to spritz it in the smoker with some spicy apple cider like the 3-2-1 rib recipe for sweet and moist. I found the Weston 12" slicer needed some work right out of the box, the...- heapomeat
- Post #8
- Forum: Electric Smokers
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Jerky in a MES?
thanks all. Stopped by a resteraunt supply store last night and picked up a 12 POUND top sirloin huge slab of roast. $2.89 a pound, and not that much more than top round butt roast so it'll be tender jerky. I'm going to play with this first batch, do 1/2 with grain, 1/2 against grain, soaked...- heapomeat
- Post #7
- Forum: Electric Smokers
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Weston 12" Meat Slicer $99
HEY LOOKEE THERE! I've got sharpening stones underneath my slicer! THANKS GUYS (he heh)- heapomeat
- Post #63
- Forum: Slicers, Grinders, Tools, Equipment
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Jerky in a MES?
Any tips on a first timer to do jerky in my new MES? I just got my Weston 12" slicer, have done a couple of chickens and ribs in my new stainless MES, so now its time to try some jerky. I'm thinking of some 1/4" thick sliced top round beef, soaked overnight in some Yoshida's terriyaki sauce...- heapomeat
- Thread
- Replies: 18
- Forum: Electric Smokers
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Weston 12" Meat Slicer $99
I got my 12" slicer the other day................Big heavy unit, but there is a grinding that comes from the motor compartment........something is rubbing internal as the blade / rotor turns. I might just let it "wear in" tick tick tick. It's also stamped "remanufactured unit" so maybe this...- heapomeat
- Post #60
- Forum: Slicers, Grinders, Tools, Equipment
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40#'s of Coho Salmon Smoked in Ketchikan Alaska, start to finish!
For you future Ketchikan visitors..............here is the Flyfishing shop and guide service that my bro-in-law works for. http://www.hookupflyshop.com/ Ask for Seth as a guide, and you won't be dissapointed. Let me know in advance and I can help set up a custom trip for you, including even a... -
New member from WA State
you judge bbq, but don't cook at events? PLEASE post some of your critiques then, and how you got "certified" -
40#'s of Coho Salmon Smoked in Ketchikan Alaska, start to finish!
That little sumthin' was a rock cod, that came up from the depths with its swim bladder hangin' out its mouth. Pretty cool when we caught a "trout" sized baby salmon, hooked in the eye........we threw him back and he splashed around on the surface, and in 12-15 seconds later a eagle swooped...
