Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. DSC_0046-2.JPG

    DSC_0046-2.JPG

    • spainglish
    • Media item
    • Comments: 0
    • Album: Breaking in my new toy
  2. DSC_0045-2.JPG

    DSC_0045-2.JPG

    • spainglish
    • Media item
    • Comments: 0
    • Album: Breaking in my new toy
  3. spainglish

    Wood

  4. Wood

    Wood

  5. DSC_0042.JPG

    DSC_0042.JPG

    • spainglish
    • Media item
    • Comments: 0
    • Album: Wood
  6. spainglish

    Wood

    Hey! Thanks for the reply Dutch! I tried the white oak on some fish the other day and it turned out great!
  7. spainglish

    Bonito

    Cooking at about 275f
  8. spainglish

    Bonito

  9. DSC_0042.JPG

    DSC_0042.JPG

    • spainglish
    • Media item
    • Comments: 0
    • Album: Bonito
  10. spainglish

    Bonito

    Should be! I'm making it indirect heat with white oak for smoke. I rubbed it with olive oi, salt, and pepper. Then I stuffed the cavity with parsley.. Starting to smell pretty good! The fish in Spain is killer!!
  11. Bonito

    Bonito

  12. spainglish

    Bonito

    Smoking a little fish on oak for lunch.
  13. IMG-20150322-WA0019.jpeg

    IMG-20150322-WA0019.jpeg

    • spainglish
    • Media item
    • Comments: 0
    • Album: Bonito
  14. spainglish

    Wood

    I just asked because I'm not familiar with it. Thanks timberjet! I also have some lemon wood from a tree I cut down because the wind broke it. Can that be used as well?
  15. spainglish

    Wood

    Hello everyone! Quick question, I like to use oak when I smoke. Here in Spain they have a wood called Encina which as far as I have been able to find out is white oak (it is the tree that produces the acorns they feed to the pigs used to make jamõn). Does anyone have experience using white oak...
  16. spainglish

    Hola!!

    Thanks Gary s.
  17. spainglish

    Hola!!

    Thanks for the help tropics. I will definitely post some pictures soon.
  18. spainglish

    Smokin' Mom

    That sounds like a good choice. I have found that olive oil or even a little water will help the spices release a little more flavor. I'm not talking about a marinade, just a little moisture added to the rub. There's a great article about it on amazingribs .com if you look in the rubs section...
  19. spainglish

    Hola!!

    Yup, I was right. I had to use my laptop. I couldn't change my avatar from my kindle.
  20. spainglish

    Hola!!

    Thanks tropics! I'll give it a try.
Top Bottom
Back
Clicky