metaliczombi Posted June 16, 2009 Report Share Posted June 16, 2009 No pics of the spatchcock chicken but after a few trial runs to get the proper amount of charcoal and wood chips, it was delicious with some wild rice. Link to comment Share on other sites More sharing options...
Little Posted June 16, 2009 Report Share Posted June 16, 2009 Diggin that! Some meat and some fire, thats really all it is. “My happiness is not the means to any end. It is the end. It is its own goal. It is its own purpose.” Ayn Rand Link to comment Share on other sites More sharing options...
New_Caster Posted June 16, 2009 Report Share Posted June 16, 2009 Look great how do you take the top off? Link to comment Share on other sites More sharing options...
metaliczombi Posted June 16, 2009 Author Report Share Posted June 16, 2009 Look great how do you take the top off? A pair of leather gloves and grab the sides of what would be the base and it comes right off. I am smoking some bluefish that I caught Sun right now after an overnight brine and a drying session. First time smoking fish so I figured I'd start with some yellow eyed demons since I haven't found another way to actually enjoy eating them. This time I figured I'd at least enjoy drinking a beer and watching stuff burn and smoke. Link to comment Share on other sites More sharing options...
metaliczombi Posted June 16, 2009 Author Report Share Posted June 16, 2009 That metal piece, actually 2 pieces, on the patio is what I use to hold the top up off the grill to help control the temp and reflective cooking. Link to comment Share on other sites More sharing options...
Stuu Posted June 16, 2009 Report Share Posted June 16, 2009 What temps you holdin at ? You put a pig on a spit, and you can guarantee my attendance. Link to comment Share on other sites More sharing options...
metaliczombi Posted June 17, 2009 Author Report Share Posted June 17, 2009 I was able to keep between 200 and 225 tonight for the fish. I don't know how many full charcoal pieces that is because I was using some full and some half used pieces. I have to watch it in the beginning before the terra cota warms all the way to keep it from sky rocketing in temp. Once the charcoal is smoldering away and the pot is warmed I don't have to watch it so close. Link to comment Share on other sites More sharing options...
metaliczombi Posted June 17, 2009 Author Report Share Posted June 17, 2009 Smoking is the ultimate way to have blue fish. I believe I used a gallon brine consisting of: 1/2 cup salt 1/2 sugar just under a 1/4 cup molasses a medium palmfull of peppercorns about 8 shakes of Franks Red hot sauce I let that sit overnight and then pulled the fillets out and let them air dry on a drying rack in the fridge overnight. Took them out for a couple hours before I smoked them to continue the drying process. I brought the little brown egg up to temp added the soaked Hickory chips and let the magic happen. I didn't know these flavors could ever be achieved by me. I've had smoked salmon but never homemade and it never tasted this good. This is incredible, I never believed that I could take yellow eyed demon and make it taste this good. Link to comment Share on other sites More sharing options...
RI: best part of CT Posted June 17, 2009 Report Share Posted June 17, 2009 That's cool! I've seen a similar setup on line somewhere..they used an electric hot plate in the bottom with wood chips in a pan on the burner. Capio pisces, ergo sum. Link to comment Share on other sites More sharing options...
metaliczombi Posted June 17, 2009 Author Report Share Posted June 17, 2009 That's cool! I've seen a similar setup on line somewhere..they used an electric hot plate in the bottom with wood chips in a pan on the burner. Your dealing with electricity, flammables and liquids, don't even try that method. I tried that method a few times and I couldn't get the temps right, it would either be too hot or not hot enough. It's easier just to use charcoal. Link to comment Share on other sites More sharing options...
metaliczombi Posted June 17, 2009 Author Report Share Posted June 17, 2009 Smoking I am going in Just a little They're done Smokey goodness Link to comment Share on other sites More sharing options...
sudsrat Posted June 18, 2009 Report Share Posted June 18, 2009 did you soak the terra cotta pot in water first ?? i have one that i tryed to cook a chicken in and was not impressed .i guess it would be good for cookin rice BASSTURD Link to comment Share on other sites More sharing options...
metaliczombi Posted June 18, 2009 Author Report Share Posted June 18, 2009 No, no water. That pic shows smoke. Link to comment Share on other sites More sharing options...
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