The Good, The Bad and The Bream

Started by ChileRelleno, October 15, 2016, 12:56:58 AM

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ChileRelleno

October 15, 2016, 12:56:58 AM Last Edit: October 16, 2016, 02:42:31 AM by ChileRelleno
Two Chickens in Brine and fresh batch of Herb Butter

This will involve Cherry & Hickory and about 3-4 hours at 225'-250'.




Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

MarkT

#1
October 15, 2016, 12:59:26 AM
Bring it on!
When I was your age Pluto was a planet!

Newell Nut

#2
October 15, 2016, 01:01:16 AM
What time are we digging in? Looks like a yummy dish.

ChileRelleno

#3
October 15, 2016, 01:26:34 AM
Quote from: Newell Nut on October 15, 2016, 01:01:16 AM
What time are we digging in? Looks like a yummy dish.

I generally try to shoot for dinner around 1700-1800hrs.

Show up about 1400 with a large fresh Snapper and we'll throw it on the grill too.
Then we can eat like Kings on fish-n-fowl.  ;)
Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

ChileRelleno

#4
October 16, 2016, 02:41:22 AM Last Edit: October 16, 2016, 03:00:55 AM by ChileRelleno
Well Mr. Murphy struck late this afternoon.
After three hours of smoke they were looking great, then a valve somehow got bumped and I ended up grilling instead of smoking.
And when you only check the grill every other hour or so, food gets burnt.
Thankfully it was only the skin and the herb butter protected the meat and kept it moist and flavorful.
My first time doing it with the herb butter and even my picky kids liked it.

Here a shot of them before going down.
Herb butter under the skin on the breast, and thigh quarters and a dusting of sweet rub.



And the kicker was that my first Pork Belly kind'a flopped too.
I couldn't get the skin to that perfect crispy crunchy cracklin, it had a real stick to your teeth under layer.
But at least the meat/fat was incredibly tender and succulent.



Suffice it to say, no Money Shots were bothered with.

The highlight of the day was Nathaniel getting into a bed of BIG Bull Bream.



Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

Shark Hunter

#5
October 16, 2016, 02:44:49 AM
Like Father, Like Son.
Dustin says Wow! ;)
Life is Good!

David Hall

#6
October 16, 2016, 07:40:34 AM
We would be gods if every attempt came out perfection, wonderful concept but it's never going to happen.
I know what you mean about the smoker, and how difficult it is to get good cracklin without deep frying, even then it's not the easiest thing to do.  Just keep on keepin on and trying new things.  You have a better percentage of success than many of us and I for one do enjoy watching you do it. 
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