Charcoal grill/smoker recommendations? - Page 11

**texasmr2** · #**201** 04-29-2012, 08:32 AM

Quote:

Originally Posted by joker57676

Brisket on 7:30am.

Mark

PS: Sorry we couldn't make it last night, the in-laws had us tied up for quite a while. Happy birthday, I hope you all had a great time last night.

Could you rub a piece on the 'puter screen I just might be able to smell it, the mind works in mysterious ways!!!!

**joker57676** · #**202** 04-29-2012, 03:55 PM

Here you go Gregg.

Mark

**speedy_sam** · #**203** 04-29-2012, 04:44 PM

Quote:

Originally Posted by joker57676

Here you go Gregg.

Mark

Mmmm .. looks juicy!

**Nurburgringer** · #**204** 04-29-2012, 10:34 PM

That looks REALLY damned good Mark.

Thanks - the party was a blast. Weather sucked though, so Joe and Lorenzo didn't drive their Ferraris over.

For grub I only grilled habenero brats, all other cooking was indoors: shrimp and rabbit gumbo, red beans and rice, greens and corn pone. Last time I cooked rabbit gumbo was 10 years ago in Germany for friends who wanted to taste "American" food.

Gotta fire up the smoker again soon, that brisket gets MY juices flowing!

**joker57676** · #**205** 04-30-2012, 07:59 PM

Quote:

Originally Posted by speedy_sam

Mmmm .. looks juicy!

Quote:

Originally Posted by Nurburgringer

That looks REALLY damned good Mark.

Thanks - the party was a blast. Weather sucked though, so Joe and Lorenzo didn't drive their Ferraris over.

For grub I only grilled habenero brats, all other cooking was indoors: shrimp and rabbit gumbo, red beans and rice, greens and corn pone. Last time I cooked rabbit gumbo was 10 years ago in Germany for friends who wanted to taste "American" food.

Gotta fire up the smoker again soon, that brisket gets MY juices flowing!

Thank you gentlemen. And Kurt, that gumbo looks pretty awesome, what all is in there besides the bunnies, sausage, and shrimp?

Mark

**Nurburgringer** · #**206** 04-30-2012, 08:22 PM

Pretty basic gumbo recipe tuned up just a bit: dark rioux (made with the leftover duck fat I browned the rabbit with), onion celery and bell pepper, water, ~1c burgundy, S&P thyme and a little cayenne. Simmered for 2 hrs the night before then reheated and finished with gulf shrimp and file powder. I'm not crazy about okra, unless it's deep fried.
One twist, after sweating the veggies in the rioux and transferring from the iron skillet to the pot, I deglazed the pan with about a cup of coffee leftover from the morning.
Had red-eye gravy on my mind I guess, but it smelled great so dumped it in the pot.
I like it over japanese-style sticky rice.
Just nuked a bowl for dinner tonight. Even better 2 days later!
FYI - Got the rabbits (and a smoked hock for the red beans) at http://www.bunzels.com/ meat market. Excellent place!

**texasmr2** · #**207** 05-01-2012, 11:14 AM

I love the fact you used rabbit as I love rabbit especially fried but I'm not picky.

I would love a full "cook book" rundown of your recipe for that gumbo, you could pm or email it to me, and there are a few meat markets around town that sell rabbit.

**Nurburgringer** · #**208** 05-01-2012, 05:32 PM

Gregg - here's a good basic recipe for gumbo - except he doesn't include green bell pepper which is crazy IMO: http://allrecipes.com/recipe/big-charlies-gumbo/
I don't like tomatoes or okra in my gumbo (nor do I add sugar or Worchestershire sc), usually use vegetable oil for the rioux, and saute the veggies in the finished rioux rather than a separate pan but otherwise it's about the same.
Rioux is the key. It will take at least 10 minutes standing over the pan (cast iron, preferably) stirring almost constantly while keeping an eye on the heat (medium-ish) to sloooooowly brown the flour until it's a dark brick color. In the photo above the rioux was probably ~75% there. If it's smoking it's burned and you've got to start over. After that the rest is easy peasy.
Had another bowl for lunch today.... mmmmmmmm.... the depth of flavor is just incredible and the rabbit literally falls off the bone.

**texasmr2** · #**209** 05-01-2012, 07:01 PM

Quote:

Originally Posted by Nurburgringer

Gregg - here's a good basic recipe for gumbo - except he doesn't include green bell pepper which is crazy IMO: http://allrecipes.com/recipe/big-charlies-gumbo/
I don't like tomatoes or okra in my gumbo (nor do I add sugar or Worchestershire sc), usually use vegetable oil for the rioux, and saute the veggies in the finished rioux rather than a separate pan but otherwise it's about the same.
Rioux is the key. It will take at least 10 minutes standing over the pan (cast iron, preferably) stirring almost constantly while keeping an eye on the heat (medium-ish) to sloooooowly brown the flour until it's a dark brick color. In the photo above the rioux was probably ~75% there. If it's smoking it's burned and you've got to start over. After that the rest is easy peasy.
Had another bowl for lunch today.... mmmmmmmm.... the depth of flavor is just incredible and the rabbit literally falls off the bone.

Thank you. I also prefer my okra fried as I do not like the snot it puts into the gumbo especially after it gets cold and if you just want a late night taste.

otaku · #**210** 05-01-2012, 07:54 PM

this thread reminds me I need a new grill. or two one for camping would be nice also. Used to have a brinkmann (sold when moving) considering a smokey joe for camping and not sure what to get for a nice big grill

Would love a traeger..

**Nurburgringer** · #**211** 05-21-2012, 08:54 PM

Next weekend I'll be firing up the smoke box for a big ol feast - thinking 2 full racks of ribs, 2-3lbs beef short ribs, and a big filet of salmon on a plank towards the end, for the first time - but have been using the Smoke Hollow's gas grill quite a bit lately.
Last week did habenero brats and boneless country-style ribs marinated overnight in a can of Miller High Life and some Memphis rib rub, which came out fantastic.
Last night, in the rain, grilled up a salmon steak (farm raised from Canada, just couldn't justify $20/lb Coho...) and a lovely marlin steak, both brushed with a basic Yakitori Sauce (minus the cornstarch, reducing it for ~15 minutes on low is the way to go). Also threw some baby peppers on the top rack to roast, they were as sweet as candy.
Psyched about next weekend, come on nice weather!

**texasmr2** · #**212** 05-21-2012, 08:59 PM

Now I'm hungry, AGAIN!!!

**joker57676** · #**213** 06-02-2012, 01:38 PM

Excellent looking beef ribs and a beer can chicken just went on the smoker about 1:15 this afternoon. Tonight should be fine eatings!

Mark

**joker57676** · #**214** 06-02-2012, 05:42 PM

Dinner's done!

**wax** · #**215** 06-02-2012, 05:54 PM

Quote:

Originally Posted by Nurburgringer

Gregg - here's a good basic recipe for gumbo - except he doesn't include green bell pepper which is against the law, and he should be beaten mercilessly

Fixed

**Nurburgringer** · #**216** 06-02-2012, 11:22 PM

Quote:

Originally Posted by wax

Fixed

thanks - I don't know beating anyone called "Big Charlie" mercilessly though, maybe just make him chop up a couple hundred pounds of bell peppers :P

Mark those beef ribs look phenomenal. Where'd you get em?

Had some friends over tonight so fired up the charcoal side of the Smoke Hollow. It's been a while since this section saw hot coals, and the 5 or 6 smoke sessions built up a lot of pork and beef fat that burned off in an impressive fire.
Grilled up chicken satay (breasts marinaded for a few hours in plain yogurt, curry, ginger and garlic) , yakatori chicken thighs (got a bit sooty from the fat-fire but still very tasty) buffalo flank steak for fajitas from the 'tosa farmer's market with a carne asada rub, Vidalia onion and a couple endives.
Nothing like cooking and eating outdoors in this kind of weather!

**darth550** · #**217** 06-02-2012, 11:30 PM

Quote:

Originally Posted by joker57676

Dinner's done!

I think you're on to something....

Better check outside for 18000 Mexicans on a pilgrimage.....

**joker57676** · #**218** 06-03-2012, 09:09 PM

Kurt, the ribs were from Sendik's in Franklin. They really came out good. I was very happy.

Quote:

Originally Posted by darth550

I think you're on to something....

Better check outside for 18000 Mexicans on a pilgrimage.....

The crowds dispersed when I ate Jesus' face. He was delicious. No wonder so many people followed him.

Mark

**Nativetroy** · #**219** 06-09-2012, 09:03 AM

So many awesome ideas on this thread. Need to fire up the cooker soon. Just so hot down here to begin with.
The rabbit gumbo looks amazing Kurt. Grew up with poppa raising rabbits. Fried, stewed, grilled. And I'm one of the few southern boys who can't stand okra. Picked too much as a kid, and the texture is horrible. Might need to see what's up tonight.

**Nativetroy** · #**220** 06-09-2012, 03:09 PM

So I got motivated. Called some friends for dinner. Put two small butts on with my typical whatever looks good rub

. Some shoulder steaks with a citrus/jerk seasoning, and some lemon pepper chicken quarters. Have some venison to go at the end. Blackeyed peas in the pot and some cabbage to fry. Should be a good night. Of course it decided to rain. Oh well. ImageUploadedByTapatalk1339272492.374722.jpg ImageUploadedByTapatalk1339272559.774443.jpg