Grilled or Smoked

[leftwinger]

I like grilled meats only. Never had smoked anything I like or trust to eat? Always weird. So much strange spices, dead, cold taste. Am I wrong?
Yeh OK, maybe a smoked sausage is tolerable after sitting in the fridge for weeks.

 

[lg325]

Difficult to find anyone who can properly smoke meat. My brother inlaw and my father are the only ones that did it right and I include restaraunts in this. Dried out jerky is what I useually get at BBQ joints.

 

[toobfreak]

I like grilled meats only. Never had smoked anything I like or trust to eat? Always weird. So much strange spices, dead, cold taste. Am I wrong?
Yeh OK, maybe a smoked sausage is tolerable after sitting in the fridge for weeks.

If you grill something, technically, it is also usually smoked a little in the process, but proper smoking requires a good smoker and the know-how to do it right and on what.

 

[Fueri]

Sous vide and a sear on steaks, chops, chicken.

Kabobs- grilled.

I sous vide my ribs and baste in the oven.

Don't use the grill much since I started using the sous vide. Put it in a broiler next to the grill to go to 1500 and get that sear, so now the gril is for burgers, brats or for larger gatherings when I just need the space.

 

[JGalt]

Smoking takes too much charcoal.

Have you seen the price of charcoal lately?

 

[hjmick]

Difficult to find anyone who can properly smoke meat. My brother inlaw and my father are the only ones that did it right and I include restaraunts in this. Dried out jerky is what I useually get at BBQ joints.

Lewis Barbecue in Charleston South Carolina will change your mind.

 

[toobfreak]

Grilled Swordfish Recipe (step-by-step tutorial) - The Mediterranean Dish

Easy grilled swordfish recipe with a Mediterranean twist! The secret is in the tasty marinade + simple cooking technique for juicy swordfish every time!

www.themediterraneandish.com

 

[lg325]

Grilled Swordfish Recipe (step-by-step tutorial) - The Mediterranean Dish

Easy grilled swordfish recipe with a Mediterranean twist! The secret is in the tasty marinade + simple cooking technique for juicy swordfish every time!

www.themediterraneandish.com

I had the privilage of enjoying that dish. For this country boy it was an special experience.

 

[Mrkelly]

I have an electrical smoker

Salt, pepper and garlic is what we use most of the time

I only put chips in once at the beginning (unless it is a big butt or something like that)

Yummy every time

A smoker is just a grill for lazy people with a lot of time

 

[Harpy Eagle]

Smoking takes too much charcoal.

Have you seen the price of charcoal lately?

sucks to be you.

 

[Harpy Eagle]

It depends on the type of meat.

The best salmon I have ever eaten is salmon I smoked myself.

But not a fan of beef smoked for the most part.

Smoked chicken and turkey is better in my view than either on of the grilled.

 

[luiza]

Salmon​

Brine Required
225F
3-4 Hours
Smoking salmon is ridiculously easy, so if you are new to smoking, grab a large slab .
Salmon is a fish that is loaded with juicy fats that melts into the meat as it smokes, leaving you with a dinner that will melt in your mouth.

You’ll want to cure and brine salmon before putting it in your smoker, however, as it will help to keep the salmon moist inside while giving the outside a crispy texture.

Once the salmon has been brined (preferably overnight) it can be smoked at 225 degrees Fahrenheit for 3-4 hours until it reaches the level of doneness you desire, making this one of the few cuts of meat besides chicken that can be put in the smoker after work and served for a late dinner.


Meanwhile I will have run a marathon and knocked over a few bicyclists . More fun .

 

[Missourian]

Difficult to find anyone who can properly smoke meat. My brother inlaw and my father are the only ones that did it right and I include restaraunts in this. Dried out jerky is what I useually get at BBQ joints.

 

[Rawley]

I like grilled meats only. Never had smoked anything I like or trust to eat? Always weird. So much strange spices, dead, cold taste. Am I wrong?
Yeh OK, maybe a smoked sausage is tolerable after sitting in the fridge for weeks.

If it’s not smoked, it’s not BBQ. Grilling is grilling, not BBQ.