food Boomas BBQ

Dammit Boom!
 
I'm tryin' to eat all healthy n' sheeit and you have to go and post that!
 
I don't care about eating chicken, turkey, or other fowl but duck is one I'll make exception.
 
Duck is KING!
 
A few years I ago I bought muscovie duck breasts and marinaded those for a day in a spicy teriyaki and smoked em' up in my UDS.
 
Some of the most awesome meat I've ever eaten.
 
I hear what you're saying about the smoke not penetrating Boom.
 
You might try piecing the bird out rather than whole. 
 
That skin on that duck looks dadgum gooder n' hell!
 
Booma said:
and no money shots, as my carving skills were terrible.....
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Carving skills???? WTF???

I wouldn't even need a plate! Caveman style. No knives or forks... Not even a gottdamm napkin!
A civilized 17 jet shower with surround sound and steam heat afterwards tho, would be nice.
 
Cheers mate!

As in how long Bbqing for?

Had the Pit for about 18 months, slowly learning the art, but been messing around with food for quite some time
 
Here we are quite experienced in barbecue. If you want it, I can teach you the art of roasting meats with professionalism. The only secret is the slowness with which it is cooked. If you want to see, I have much to show. Theirs is on right track, but I think there is a burnt taste. 
 
I can teach him to be their parts in this way. (if you so wish)0
 
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Here nothing like burning fire ... We have much flavor and soft wood-gan his roast beef flavor. 
fire or heat exes ever have contect with meat.

 
 
 
 
 
 
Booma's is not burnt you just BBQ a different way.
 
I was getting a tad confused, cypress, I bbq a little differently, low and slow with smoke, offset smoker, indirect heat. The darkness of the meat/bark is a combination of the rubs I use on the meat and the smoke.

No burnt flavour.
 
The issue is that when the heat is too high smokers, meat burned too, but similarly to direct flame flesh. That's why I was wondering how long you cook. My meats are cooked in 1:40 hours sometimes a little more. Way to test is to put the heat right palm on the side of the meat and if you can keep it for 3 to 4 seconds is too hot and burned flesh. If keeping more than 4 seconds hand is not enough heat.

They are different ways of roasting meats. I tried grilling with direct flame and flavor does not like me.
 
In American BBQ some meats with a bark come out black but it is not burned. It's just the way it's done. Pulled pork... when pulled, the bark only becomes a small part of the meat, but adds texture and flavor. Brisket has what's called burnt ends. It's the point of the brisket cooked separately and chopped. The burnt ends mix with the smoke flavor and perfectly cooked brisket. Great in chili or beans!
 
Which meat are you commenting on? The chicken has a nice color.
 
Cypresshill,
Here in the US, "BBQ" is basically cooking meat with smoke. Depending on the meat (Ribs, Roast, flatmeats etc) the target temp is 225° F. for roughly 9 hours again, depending on the cut of meat.

"Grilling" is the term for meat cooked directly or even a little inderectly over the heat. Temperatures and times are all over the map. I myself would do ribs in the oven before I would grill them. They always came out chewy for me. My favorite way to do Ribs is basically here called the 3-2-1 method. 3 hours heavy smoke, 2 hours tented with foil, and 1 hour under light smoke and/ or basting with sauce or liquid every 15 minutes or so. 225° F the whole time and always inderect heat. The meat falls off the bone.

A 4-pound Pork Butt (shoulder) needs to be in the smoker at least 9 hours at 225°. And it will be black as night but not burnt. That's where the flavor is!
 
Well here my experience, black color means cook very fast and very hot. Golden color slow cooking and warmth.

True, meat cuts with less fat darker color. Photos cheat a little, sometimes ... Make better tasting trial.
Scoville DeVille said:
Cypresshill,
Here in the US, "BBQ" is basically cooking meat with smoke. Depending on the meat (Ribs, Roast, flatmeats etc) the target temp is 225° F. for roughly 9 hours again, depending on the cut of meat.
"Grilling" is the term for meat cooked directly or even a little inderectly over the heat. Temperatures and times are all over the map. I myself would do ribs in the oven before I would grill them. They always came out chewy for me. My favorite way to do Ribs is basically here called the 3-2-1 method. 3 hours heavy smoke, 2 hours tented with foil, and 1 hour under light smoke and/ or basting with sauce or liquid every 15 minutes or so. 225° F the whole time and always inderect heat. The meat falls off the bone.
A 4-pound Pork Butt (shoulder) needs to be in the smoker at least 9 hours at 225°. And it will be black as night but not burnt. That's where the flavor is!
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Sound delicious!!!!
 
Looks awesome Booma - Ive never smoked salmon will have to give a try soon, Did you have a rub or marinade them first and I LOVE pulled chicken
 
I'm looking at Boom's pics and realize now that I have a weight problem.
 
Can't weight to eat!
 
Gimme' that goodern'hell salmon now!
 
Nice Booma. I love to see your smoker in action. I don't care what's in it! Pulled Chix Sandwiches? Ooo la la!


LUCKYDOG said:
Looks awesome Booma - Ive never smoked salmon will have to give a try soon, Did you have a rub or marinade them first
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I usually brine my salmon for 12-24 hours. Mucho importante. I have added Teriyaki to the brine for an overnight "marinade". Comes out pretty good. But I am mostly a purist with Salmon. Brine, Salmon, Alder smoke, maybe some S&P. You can't perfect perfection!
 
LUCKYDOG said:
why do you brine first Scovie? 
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Here ya' go.
 
http://www.smoker-cooking.com/brineforsmokedsalmon.html
 
About a 1,000 years ago when I first started smoking salmon I used 1 C salt, 1 C sugar, to 1/2 gallon water.
 
I'd soak the cleaned filets or steaks a minimum of 12 hours, 24 even better. I would also pull the fish out of the brine and put on racks to dry with a fan on to develop a pellicle. 
 
I went away from that after comparing my salmon to some other Alaskan's. 
 
Compared the theirs, mine out right sucked.
 
It was good n' all, but they turned me on to asian flavors, hoison marinades, fruity soy marinades, etc.
 
Now it's 2-3 days in a teriyaki based marinade that I jack up with everything from ginger and hot stuff to juices like orange or mango. 
 
Forget that crap you see in gift packs selling for $45 bucks a pound.
 
You can buy fish at Costco or catch your own and brine and smoke it better than any thing you can buy.
 
And cheapo 'lectric smokers like I use work perfectly.
 
4-8 hours for steaks and filets, depending on how thick, and as much as 24 hours for jerky style belly strips.
 
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