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All things BBQ

I've 3 Berkshire spare racks for tomorrow. I didn't get to rub them and let them sit, uncovered, in the fridge overnight like I usually do. Impromptu get together and needed tonight to thaw. Since the "Big Move", I've yet to uncover and/or find all my comfort equipment. The smoker is always there, but my seasoned wood on the other hand... Might need to pick up a bag of hickory chunks in the morning.

I'll post some pics tomorrow maybe. Maybe, even of my humble and low brow equipment. It's not much to look at, but I know it like a lover.
 
The Berkshire ribs sound good. I'm not aware of a local supplier, here. Fruit and nut wood comes in the bags at Lowes. Alder is about the best wood available for smoking anything and it's a pain in the ass because it small diameter. Birch and spruce are not decent for bbq other than cooking wieners on a stick. For smoking samon, alder or salt-waterlogged and dried cottenwood are about the best. If the equipment works, it's good enough. I've made some damn good food on shitty grills.
 
that’s some good looking meat, thor. i’m still waiting for gs to post her seafood. i wish i had access to more really fresh fish and shellfish. we’ve been firing up the grill about once a week. that’s the only way to eat fajitas.
 
Despite our council's ban on barbecues on the beach (post #34), there were many yesterday, and today for the Jubilee tea party there were many more...
 
Last night’s protein was granddaughter approved! The pulled bbq pork on rye for lunch was down right decadent.
 
neci said:
that’s some good looking meat, thor. i’m still waiting for gs to post her seafood. i wish i had access to more really fresh fish and shellfish. we’ve been firing up the grill about once a week. that’s the only way to eat fajitas.
Click to expand...

Seafood! Yes. I LOVE fish. Any kind of way you want to cook it (or not cook it) I’ll eat it. Mornay, chowder, fish skewers, bbq snapper, crispy flounder, steamed with soy and ginger. I could go on all day about seafood. Aburi scallops.

It’s been a while since I’ve had a “very” fresh fish. The pre rigor fillets on the boat. Fishermen keep their fish on ice to delay the rigor as long as possible. Most of the fillets we buy at the shops are post rigor. Nice and flexible again and good to process good to fillet.

My brother and I used to go fishing nearly every weekend. Up at 3, fishing by 5. Some death defying, sometimes still half drunk adventures I tell you lol.

One of my favourite things to eat is actually smoked mullet. Mullet is inexpensive down here. It’s not a premium fish, but when you smoke it… oh my gosh.

I know it’s everywhere in New Zealand. They sell fresh smoked kahawai and mullet at some of the fish n chip shops. Very popular. A lot of garden sheds are now smokers for mullet and eels.

Salt and soft brown sugar. That’s all the ingredients. The smoke is created by using Manuka (which is older tea tree wood) and tea tree leaves. Very easy to do, very very delicious. Quick, too. If there’s any smoked fish left, make a bechamel sauce and bake a pie.

Definitely hungry for smoked fish now haha
 
I'm out of last weekend's bbq. This weekend I'll cook fish on the barbie.
 
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