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That looks really good!
BBQing Reefers - What's on your grill/smoker?
- Thread starter gcarroll
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That looks really good!
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What’s a flame boss?
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Smoked fish dip is my specialty. Included heat no need for sauce
Holy mother load of dip!
It's good
Well I can't give you the recipe because it's super secret but here in Florida I have kingfish amberjack and dolphin readily available so that's the kind of fish I mostly use but basically when you smoke fish do you want to leave the skin on it and clean up the bloodline and the bones usually seasonings on the raw meat smoking consists of two and a half hours at 180 to 220 and I like to put it in the refrigerator overnight before I take the skin off and grind it up what you add in the fish dip is up to you some people put mayonnaise some people like cream cheese I do a slight combination of both mostly cream cheese mayonnaise to loosen it up a bit at the end then there's the hot sauce and onions and tomatoes oh man I'm telling you my recipe
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I found it online
spongebob.fandom.com
Krabby Patty secret formula
The Krabby Patty secret formula is the recipe for the highly popular Krabby Patty burger sold by the famous Bikini Bottom restaurant, the Krusty Krab. There are many variations of the Krabby Patty, but all have one secret ingredient, which is yet to be identified or revealed. The secret formula...
Well I have not posted in a while but I have been cooking out more than ever. We had about two weeks below zero and it is about the only time I have not grilled. Basically been grilling about 3 + times a week.
I got rid of my large gas grill for a smaller weber. The large gas grill uses up so much fuel trying to keep up temps in 10 degree weather. I ended up with a Weber this time. I also wanted a good brand because of how much it gets used even if we rarely use it in the summer. It is kind of nice because it leaks almost no heat. If it starts to snow I just roll it in the garage with the door open. No different than a oven.
I really only use gas in the winter. I miss using the pellet grill but with out a blanket it is really hard to do and uses a ton of pellets trying to maintain temps. Great for smoking cheese though.. We have been doing a bunch on the Weber kettle grill in the winter too but really prefer the gas in the winter when the temps get below 20 degrees. I am getting excited about some warmer temps coming up.
Been doing allot of different kabobs in the winter and we also like foil packs in the winter.
I am really thinking of a fourth grill or maybe a griddle. Coming down between a pit barrel JR or a griddle.
Was even thinking of a side kick for my Camp chef pellet grill. The side kick can be used as a burner, griddle or pizza oven. If I go this route maybe I could still get my pit barrel .
We have really focused on cooking different things than the standard stuff. There is only so much pork shoulder, sausages, briskets, burgers and steak you can eat. I mean we cook on a grill probably 3 to 5 times a week. We rarely eat anything on the stove anymore. We have been focused also on some healthier more creative stuff.
We picked up a wok for out Weber kettle and have made stir fry and fajita. Lots of skillet cooking too and allot more fish. We picked up a bunch of grilling books including a kabob book. We have been focused on some healthier cooking too. Amazing the different kabobs you can make. Since we grow so much in our garden we are also trying to incorporate allot of that into our grilling.
I got rid of my large gas grill for a smaller weber. The large gas grill uses up so much fuel trying to keep up temps in 10 degree weather. I ended up with a Weber this time. I also wanted a good brand because of how much it gets used even if we rarely use it in the summer. It is kind of nice because it leaks almost no heat. If it starts to snow I just roll it in the garage with the door open. No different than a oven.
I really only use gas in the winter. I miss using the pellet grill but with out a blanket it is really hard to do and uses a ton of pellets trying to maintain temps. Great for smoking cheese though.. We have been doing a bunch on the Weber kettle grill in the winter too but really prefer the gas in the winter when the temps get below 20 degrees. I am getting excited about some warmer temps coming up.
Been doing allot of different kabobs in the winter and we also like foil packs in the winter.
I am really thinking of a fourth grill or maybe a griddle. Coming down between a pit barrel JR or a griddle.
Was even thinking of a side kick for my Camp chef pellet grill. The side kick can be used as a burner, griddle or pizza oven. If I go this route maybe I could still get my pit barrel
.
We have really focused on cooking different things than the standard stuff. There is only so much pork shoulder, sausages, briskets, burgers and steak you can eat. I mean we cook on a grill probably 3 to 5 times a week. We rarely eat anything on the stove anymore. We have been focused also on some healthier more creative stuff.
We picked up a wok for out Weber kettle and have made stir fry and fajita. Lots of skillet cooking too and allot more fish. We picked up a bunch of grilling books including a kabob book. We have been focused on some healthier cooking too. Amazing the different kabobs you can make. Since we grow so much in our garden we are also trying to incorporate allot of that into our grilling.
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Wife surprised me today with an early anniversary gift, never owned a pellet grill only a stick burner and a Joe
Very nice
If you want better smoke flavor do not use cheap filler pellets use 100 percent wood pellets.
panathinaikos55
Active Member
Rotisserie is the best way to do chicken.
I had one on my other gasser but I really want one for the Weber but man Weber stuff is expensive.
panathinaikos55
Active Member
Yes, I can't say that Big Green Egg accessories are exactly cheap either haha
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