Well, I broke down and got a new grill the other day. Pork chops with Dale's seasoning once again. Did some burgers too.
Hello, Here is my first go with cherry. Ive never burned it in the stove for heat or cooked over it. Our environment in the Rockies doesn't lend well to it but we have minor success with it as yard trees. When I go to Vancouver BC I see it all over the place. I can only assume birds have picked up the fruit and distributed it across the land. Anyways it was nice to cook over something a bit different. This is my briquette bbq that I use for wood cooking. I often start with a small amount of briquettes and then load it up with wood. I had to throw some stacks in the pics! The dry rubbed back attached chicken is cooking away under a robust cherry smoke. We used the same rub on the tofu for the vegan in the household. Next to it is the ever popular garlic scapes which are a short lived treat this time of year. We put oil on them with salt and throw them on the grill. The kids were laughing as the dog was rolling around on the ground. My niece is out from Vancouver so shes getting to do lots of non city things and loved the smoked chicken tonight.
No pics, but I made some burgers at my wifes request last night. 85% lean Turkey, then coarsely chopped baby spinach, feta, and evoo mixed up then mixed into the Turkey. Came out fantastic!
Sounds interesting... Wish you would have gotten a picture .... but I guess I’ll have to believe you.... Salmon? I’ve gotta try that some time.... what’s the recipe & Process?
Yep. I bought this one pre-seasoned from Kroger’s. Quick and easy. If I prep it I use salt, pepper and brown sugar.
I am always hesitant on cooking fish on the grill or smoker. Afraid of sticking to the grates or fish smell getting into the ceramic. Suggestions on this?
I’m not much of a fan of fish, except for shellfish. I would really hate to stink up my smoker with the scent of fish. You can get non-stick grids that are slicone coated that should solve the sticking problem.
So being infected by the Lone Star tick and becoming allergic to red meat would be an issue!! Apparently this is a real thing and I know that would be a problem for me
I smoke it at 180. Slower the better. If the white fat bubbles up then it’s cooked too fast. I’ve not had issues with a stinky grill. I smoke salmon with the skin on. After the smoker cools I use a ball do foil to lean the grate.
