• Content count

  • Joined

  • Last visited

About Skinsfan1311

  • Rank
    The Gadget Play
  • Birthday 03/14/1964

Contact Methods

  • Website URL

Profile Information

  • Birthdate
  • Interests
    Football, Golf, Hunting, Snowboarding
  • Redskins Fan Since
  • Favorite Redskin
    Darrel Green
  • Location
    Section 237 Row 7
  • Zip Code
  • Interests
    Golfing, Hunting
  • Occupation
    Materials Specalist

Recent Profile Visitors

3,219 profile views
  1. The Grilling and Cooking Thread

    Done. Competition style. Memphis rub, smoked 3 hrs, wrapped in foil w/butter, brown sugar, drizzle of honey, splash of apple juice,for 2 hours, removed from foil, lightly sauced and smoked for another hour. Beans are basic, mustard, brown sugar, catsup, chipotle Tabasco, a dash of the rub, sweated some onions and garlic, added those in. Used sugar maple and smoked at 230° for 6 hrs....
  2. The Grilling and Cooking Thread

    Smoking some ribs and beans today.
  3. The Grilling and Cooking Thread

    Scrub it good and reuse for shell-on shrimp.
  4. The Grilling and Cooking Thread

    Nope, they're good, as long as they're not too charred. Even if charred, you can salvage what's left by busting it up into small pieces, then you can put them in heavy duty foil packs, poke a few holes in them and toss over one of the burners. You can get some nice cedar smoke flavor. Shrimp is really good on the planks too
  5. The Grilling and Cooking Thread

    Agreed **** yeah! Great job! Happy Birthday to Mrs Purbeast!
  6. The Grilling and Cooking Thread

    Slice them paper thin, because salmon cooks pretty fast and the onions may not be cooked enough. I suggest thin sliced lemon. If you must have onion, slice it a little thicker and toss it on the grill, before you start the salmon. It will cook through and get that great cedar smoke flavor. Just a suggestion...
  7. The Grilling and Cooking Thread

    Cedar adds a distinct flavor to the fish. It's very aromatic and delicious. It doesn't lend itself to crispy skin. If you cook it long enough to crisp the skin, (on a plank), you will have overcooked the fish. 350° is a good temp.
  8. The Grilling and Cooking Thread

    Sounds great! @purbeastTeriyaki pairs very well with salmon, as does Yoshida sauce. With seafood, I usually keep it simple, so the flavor of the food shines. I'm careful with marinades, because they can overwhelm if you overdo it. For Cedar-planked salmon, I use a basic rub, with a couple of Tbs of brown sugar, 1 tsp of cumin, 1 tsp of ancho chili powder, 1 tsp each of coarse salt and and cracked pepper. After I soak the plank, I drizzle a little olive oil, (the cheap stuff), on the plank and cook it skin side down without turning. After it's done, (I use an instant read thermometer and pull it off at 125° in the thickest part of the fish). Carryover will take it to 130°, which is perfect. If you want it slightly more done, pull at 130° and it will be medium, which is as high as you can take it without overcooking and drying it out. I drizzle a little honey on it, while tests, (~ 5 minutes)
  9. The Grilling and Cooking Thread

    Looks great!
  10. The Smoking Room (cigar smoker's thread)

  11. The Grilling and Cooking Thread

    ****ing A right! I wear my badge of cheapness with honor...
  12. The Grilling and Cooking Thread There's a reason that I post this site, from time to time in this thread. Peruse it, and the majority of your questions will be answered. That, and Steve Raichlen's BBQ Bible have been my "go-to" for years. I highly recommend joining the Amazing Ribs on-line community, :Pitmaster Club" It's $29.00 and worth every penny, and then some. It's full of experts, tips, ideas, recipes, techniques, etc.
  13. Season Ticket Renewals

    That's our gameplan. I think that you'll need digital to get discounts for concessions.
  14. The Grilling and Cooking Thread did they turn out?
  15. The Grilling and Cooking Thread

    I pull them off at 135° carryover takes them 140-145, which is perfect medium. At that temp, it will be cream color, with some pink and juicy. If that freaks you out, pull at 140, but they will be slightly overdone. Mrs Skinsfan doesn't want to see any pink, so I pull hers at 150,(and apologize to her), but she swears that they're great. I've tried them at that temp and they're too dry for my taste. Be careful, they cook fast, so you have to be vigilant. There's no need to use a leave-in thermometer. I use my Thermapen.