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Messages - SconnieQ

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Appetizers and Side Dishes / Re: Pickled Eggs Sweet and Spicy
« on: January 12, 2018, 03:03:29 AM »
I also use leftover pickle juice for eggs. It's already seasoned. I often add beet juice too. Sometimes some sugar. A couple tips for hard-boiled eggs. To prevent eggs from cracking, using a push-pin (like you use in a bulletin board), put a small hole in the wide end of the egg (where the air pocket is). This eases the pressure buildup. Learned that from Julia Child. For hard to peel eggs, put the egg plus 1 or 2 tablespoons of water into a jelly jar, or some other small container with a lid. Shake shake shake hard enough to thoroughly crack the shell all over, but not so hard that the egg breaks apart (you will hear when the shell is done cracking). This helps get the water under the membrane. It should peel much easier.

Gadgets and Gizmos / Re: New Toy
« on: January 12, 2018, 02:17:44 AM »
Thank you for buying from a Wisconsin company. :) One of my favorite stores!

Introductions / Re: Greetings from Cincinnati
« on: January 12, 2018, 02:07:06 AM »
Welcome Greg!

Anything Goes!! / Re: Hi guys and gals!
« on: January 12, 2018, 02:04:15 AM »
I for one would love to see your video. I think it would be very helpful, no matter what it is cooked in. (KBQ I assume?) It's nice to see your name pop up again. :)

Model 1 - The Little Guy!! / Re: Smoking rainbow trout
« on: January 05, 2018, 05:51:10 PM »
Kari and gang, I did find that you can order Black Cod from Costco at $24.00 a lb. The bad news is that you have to buy 10 lbs.

Northwest Fish Wild Black Cod, 10 lbs.

    ★★★★★ No rating value ★★★★★

Item #1214614
Your Price 234.99$
Price Per POUND: $23.50   

Shipping & Handling Included*

    Wild Caught
    Rich Omega-3
    Ships Frozen
    20 x 8 oz. Portions
Best Greg

That actually sounds pretty darn good to me. I always order 10 pounds to offset the shipping on dry ice from $24 per pound is a good price. FishEx regular price is around $38/pound. PLUS $25 shipping. Thanks for the info! It really is worth it.

Model 1 - The Little Guy!! / Re: Smoking rainbow trout
« on: January 05, 2018, 05:48:46 PM »
Thanks I am heading to Costco on Monday and I will pick up the Sea Bass. Do you just put it on the standard rack in the smoker?
Best Greg

I use Frogmats (Q-MATZ) on top of the regular grates for all of my fish. If your fish pieces are large enough, you could place them directly on the standard racks if they don't fall through. Or cut a piece of parchment paper to fit under your fish would also work, but might retain a little moisture. I don't think this would be a huge problem for fish smokes for fish like salmon, sea bass, black cod.

Rubs / Re: Woody's Bar-B-Q Dry Rub
« on: January 04, 2018, 07:09:31 PM »
That is one unhappy looking pig on the front of that bottle.

Introductions / Re: Hello! From Tampa
« on: January 04, 2018, 07:07:16 PM »
Hey Mac, welcome. Lots of people here for advice and help.

Model 1 - The Little Guy!! / Re: Smoking rainbow trout
« on: January 03, 2018, 11:21:39 PM »
We get Black Cod from Whole Foods. Pretty pricey stuff.

I used to order Black Cod from Alaska at for about $18/pound (good ol days when it wasn't so fashionable). Now the price is close to $40. Plus $25 shipping on dry ice. I wait for it to go on sale, and buy 10 pounds to make it worthwhile. It's a really rich fish, so a 4-5 ounce portion is usually plenty for 1 serving. I should check out Whole Foods.

Introductions / Re: Hello from Oklahoma - #2 on its way
« on: January 03, 2018, 05:47:51 PM »
Welcome from Wisconsin Richard. You certainly have earned your #2!

Model 1 - The Little Guy!! / Re: Smoking rainbow trout
« on: January 03, 2018, 05:42:06 PM »
Perfect, I am heading to Costco in the next day or so and I will plan to up of the Chilean Sea Bass.
Best Greg

Greg, I think you will like smoked Chilean Sea Bass if you are not a fan of salmon. Another good mild fatty fish to smoke is Alaskan Sablefish, also known as Alaskan Black Cod. In my top 2 of all around favorite fish. (Not actually cod, that is a nickname, and not related to cod.) It is very high in fat, and very popular for smoking. Sablefish/Black Cod has become so popular, that is most cases it is much more expensive than Chilean Sea Bass. So I reserve mine for Miso Marinated Black Cod. But, if you have a good source for it, it's a great fish to smoke. (I have to custom order from Alaska or from local Fish Market around here.) It's a little softer and finer in texture than Chilean Sea Bass. I prefer the large flakes and juicy fat between the flakes of Chilean Sea Bass, but smoked Sablefish/Black Cod is close second. FYI, Chilean Sea Bass from Costco might become a favorite for you for all fish dishes, not just smoking. :)

Beef / Re: Going to try my hand at a Brisket again
« on: January 03, 2018, 05:16:44 PM »
I get prime from Costco.  I inject but do not brine.  I also use a Jaccard on the brisket. I am not sure it is needed with an injected prime but it is what I do.
Good deal.  The more I research it definitely sounds like injection is the way to go. 

Went to the market yesterday and looked at some briskets.  They are crazy expensive around here right now.  $5.99 lb for a full packer.  They were running anywhere from $58 to $70!!!  Think I'll wait until they drop the price a bit before I experiment again.  Did pick up a couple of racks of St. Louis Style ribs for a killer price though.  I guess those will be going on the smoker this weekend.

Do you have a Costco nearby? Seriously, meat alone for your smoker will pay for your membership in savings, and quality (that most people including me can't get anywhere even close to that price). PRIME whole packers will be somewhere between $2.59 to $3.79 per pound, depending on time of year, and location of Costco.

If I have a Prime brisket from Costco, I don't inject or brine. Not needed. Personally, I never inject anything. I feel like the liquid just exits right back through the same hole it was injected in, and the injection site creates a path for additional juices to escape. That's just me. Do I have any scientific proof of that? No. Just my own opinion.

If I don't feel I have top quality meat, my helper processes, in order of my opinion of what might help the most 1) foil wrap at around 160-170 and put back in smoker until done, 2) brine, 3) injecting (but at this point, I would do all 3 if the meat were that bad).

Model 1 - The Little Guy!! / Re: Smoking rainbow trout
« on: January 03, 2018, 05:09:55 PM »
Good to know Kari ... I'll give the sea bass a try. Is there a particular wood you prefer?

I use smokinlicious cherry or maple, because that's what I have. But any mild fruitwood or nutwood should work well. It smokes pretty quick like salmon, so you want to use small slivers split from your chunks, or chips.

Introductions / Re: New member with #3 analog ordered
« on: January 03, 2018, 04:59:12 PM »
That's a great cart. One of the most functional I've seen. And a great price. Rustic enough that you don't have to worry about "keeping it perfect". You can drag it through the snow without worry. Yet distressed in such a fashionable way.

Model 1 - The Little Guy!! / Re: Smoking rainbow trout
« on: January 02, 2018, 07:26:23 PM »
Costco sells frozen Chilean Sea Bass filets in Bags, next to their other frozen fish in bags. I have checked it out, and they claim it is sustainable, so I don't have to feel bad. (Guests have gotten concerned with me serving Chilean Sea Bass, because of recent bans :() If you don't like the fishiness of salmon, and like something that is melt in your mouth, try smoking this. I use a brine like salmon (1 part salt to 2-4 parts brown sugar), but only brine for about 4 hours. Rinse and dry on a rack for 4+ hours. The sky is the limit for variations on this. Smoke to internal temp of 125-130. It is a total fat bomb. Drips with fish fat if you don't oversmoke it. Mild, tender, and not fishy. My new favorite smoked fish.

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