Thanks. The fish is swai. From what I have read, almost any white fish can be used. I won't share the recipe because it was a little too much lime or I marinated it for too long. Not sure which. Ceviche was something that I never had before and wanted to try. Sometime I will give this another shot since the dish is so simple and light. I was nervous about the fish being cooked through but it was. Maybe someone will come along and post a good recipe. I still dream of that peanut butter pie.
So I had to go and Google Ceviche to find out what it was. Yes, I would be nervous about it too - that is if you were meaning the raw fish part. Not a recipe I would want to try - even with really fresh caught fish.
Last night we did a chicken with the rotisserie on the weber gasser. The rotisserie is hands down the best grill accessory for the gasser. And tonight it will be ribs. One rack with a sweeter rub and one salts. 2 pieces of cherry and a white oak. Wonder where the smoke wood came from.
Anybody getting hungry? Time to bump the temp to 260 and have dinner at 6:30. Potato salads is made along with some garden green beans and tomatoes.
A repeat, but there is a very good reason! Just lit the smoker. Going to put the sweet dust on this and get it cooking
Had a bit of an emergency repair with the smoker. The fan wires on the controller were shorted. Had to get out the wire cutters and solder iron for a quick repair. Now the salmon can go on. An hour later
Paul you and the family are eating Good this weekend Doing a Beer Can Chicken today same as the pic in the Gallery
A storm is cooking up also. I just moved the smoker to under the deck and put a tarp on top of the deck. I'm glad I went with a dry water pan when I got the temperature controller. Makes for a much easier emergency relocation.
And the potato, cucumber and dill salad with a yogurt based dressing is made. Going to do a tomato, basil and mozzarella cheese with balsamic vinegar salad also. That is a definite repeat.
It looks like there are three wires coming out of your cut of meat. Are you doing an average temp or are those used for something else. My final product has improved since I started using a thermometer with an alarm on it.
I have three probes so I plugged them in. I usually run two, one in the flat and one in the point since they tend to cook differert. A full packer brisket is essentially two similar but different cuts of meat. Just checked. 168 in the point, 173 in the flat. Another hour or so and I'll cut it apart and foil the separate pieces.
I out did myself tonight. Only fault was with the potato salad where the yogurt separated and made it a bit wet. The recipe didn't say to put the yogurt in a sieve to drain and I forgot about that trick. The cukes and potatoes were still firm, so it wasn't a soggy mess, it just could have done without the yogurt juice on top. Other than that the tomato salad was woofed down. The brisket had a good balance between the smoke-sweet-salt. And the feasting isn't over, I will walk down to the bagel shop tomorrow morning to get some bagels tomorrow morning for lunchtime brisket/garden tomato sandwiches. And my daughter made me a banana split while I cleaned up.
Today it will be my adapted version of tandoori chicken. Chicken thighs marinated in yogurt with cumin, garlic, cayenne, cardamom and (my adaptation) saffron instead of paprika. Saffron threads, for about what the chicken cost. Stuff smells so good. And it all in the marinade. Two more hours in the yogurt and it'll be time to light the charcoal.
Tried something different with the ribs today. I normally smoke for 3 hrs then wrap in foil for 2-3 hrs then 1 hr smoke to firm them up. The meat will fall off the bone. I wanted the ribs a little firmer so I ditched the foil wrap. 180-220 for three hours then 250 for 2-3 hours. They were firm but still have good flavor. The woman likes the foil style better so I will have to split them up next time. I also threw in some poppers.
