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Green Hornet

Head Chef
Joined
Jan 20, 2006
Messages
1,811
Location
Port st. Lucie, Florida
I took out about 5.5lbs of Chuck and marinated a couple Sea Bass in salt and Brown Sugar.
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Cliff H. said:
You still cooking on that double barrel ?

Looking good so far GH.
I was going to use the WSM but this morning I realized I have no wood chunks to use in it. So I fired up the barrel. Neighbors the next block over called to see if we smelled smoke! :shock: :D
 
Green Hornet said:
[quote="Cliff H.":2xt1dkq6]You still cooking on that double barrel ?

Looking good so far GH.
I was going to use the WSM but this morning I realized I have no wood chunks to use in it. So I fired up the barrel. Neighbors the next block over called to see if we smelled smoke! :shock: :D[/quote:2xt1dkq6]

What do you use to fuel your double barrel? Couldn't you chunk up a piece of it? ;) :idea:
 
Nick Prochilo said:
[quote="Green Hornet":36972t4q][quote="Cliff H.":36972t4q]You still cooking on that double barrel ?

Looking good so far GH.
I was going to use the WSM but this morning I realized I have no wood chunks to use in it. So I fired up the barrel. Neighbors the next block over called to see if we smelled smoke! :shock: :D[/quote:36972t4q]

What do you use to fuel your double barrel? Couldn't you chunk up a piece of it? ;) :idea:[/quote:36972t4q]
I use just logs. They are about 2' long and about 6" to 8" diameter. The Oak and Austrailian Pine are what I use in the barrel. I am way to lazy to chop any wood for the WSM. :D I was buying the bag of chunks from the grocery store so I can try other flavors of wood that I can't get around here.
And for the fish I need to keep the temps about 100* to 125* and I feel more comfortable doing this on the barrel.
 
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