The Thin Blue Smoke Thread IV- BBQ 2012

**joshmpdx** · 04-16-2012, 01:33 PM

Nice, Bong!

**ackvil** · 04-16-2012, 01:34 PM

I'm in the process of smoking some Spanish Mackerel I recently caught. My wife will make fish spread out of it.

**superbleu** · 04-16-2012, 01:41 PM

Originally Posted by Jim

Looking Good!

Originally Posted by joshmpdx

Nice, Bong!

Thanks!

Josh, the ribs went along nicely with some HUB Hopworks IPA and Deluxe Organic ale. Thanks for the beer reccos!

**joshmpdx** · 04-16-2012, 02:42 PM

Originally Posted by superbleu

Thanks!

Josh, the ribs went along nicely with some HUB Hopworks IPA and Deluxe Organic ale. Thanks for the beer reccos!

Yowza, isn't the stuff hopworks is putting out incredible? Their IPA is a favorite of mine!

**superbleu** · 04-16-2012, 03:07 PM

Originally Posted by joshmpdx

Yowza, isn't the stuff hopworks is putting out incredible? Their IPA is a favorite of mine!

It's a great balance, not so hoppy that it kicks you in the face, and not too floral like a lot of the dry hopped IPA's.
I need to talk to the guys next door into getting it in on Draught. They have the Dark IPA on tap now which is also very good.

**ackvil** · 04-16-2012, 05:26 PM

Originally Posted by ackvil

I'm in the process of smoking some Spanish Mackerel I recently caught. My wife will make fish spread out of it.

Here they are. Sneaked some for dinner. Great taste.

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**joshmpdx** · 04-16-2012, 08:12 PM

Wow, Jim! How long did they cook for?

**Jim** · 04-17-2012, 03:53 AM

What a round about way of showing off your fishing prowess Jim!

Looks great!

**ackvil** · 04-17-2012, 07:57 AM

I smoked the macks for just under two hours. My wife made some fish spread and we will have some with cocktails tonight.

**joshmpdx** · 04-18-2012, 12:07 PM

The lady is out of town and Im having a buddy over for dinner this evening.

These were smoked with apple and red oak, they went on at about Midnight last night and came off this morning at 11.

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Tossed in a bit of Butt Glitter and a couple tablespoons of a spicy vinegar sauce. I'll serve the pork with a side of brussle sprouts.

**Jim** · 04-18-2012, 01:53 PM

Josh you have become a terror with that smoker!
(insert Smacking lips sounds)

**Nasty Canasta** · 04-18-2012, 02:59 PM

Here they are. Sneaked some for dinner. Great taste.

Those looked absolutely tasty

**Sterling Cooper** · 04-18-2012, 03:45 PM

Amazing, Josh. Great work.

**superbleu** · 04-18-2012, 03:50 PM

Looks fantastic Josh.
Pulled pork is next on the list of things to smoke.

**joshmpdx** · 04-19-2012, 10:45 AM

Thanks, guys!

**Nasty Canasta** · 04-19-2012, 01:26 PM

Josh,

Did you grill your brussle sprouts? If so, do you use fresh or frozen? And did you do anything special to prepare them?

Matt

**joshmpdx** · 04-19-2012, 01:34 PM

Matt, the Brussels were fresh. I sliced them into quarters and tossed them with a tiny bit of oil and salt and sautéed them over medium heat for 15 minutes. Then added a bit of apple cider vinegar, turned the heat down to low and let cook covered for another 15 minutes.

They were exquisite!

**ddillas** · 04-19-2012, 01:57 PM

All these bbq pics are making me anxious to get off the road and get home to fire up my grill... I have a 1997 Brinkman offset smoker, big heavy beast, looks like a New Braunfels Hondo or Black Diamond without the warming plate on the smoker box. I can rarely fire the beast up with out filling it with at least three kinds of meat (my wife says this makes meals during the week easier to plan). Looking forward to all your tasty pics and maybe some of my own this spring and summer.

**Jim** · 04-19-2012, 06:17 PM

BBQ brisket tacos- life is hard.

**camjr** · 04-19-2012, 07:09 PM

I guess I'll play. I started marinating some sirloin chunks in a scratch made terriaki and ginger sauce this morning before leaving for work. On the Weber propane grill they went with some vegetable skewers. Good stuff.