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torsdag 2. juli 2015

Smokey Joe, salmon, ribeye and beer brats

Went on a three day trip to a nearby hotel here in Brazil and that meant three days of BBQ with the Weber Smokey Joe, an awesome travel buddy. So much better than the sad disposable grill so many people use. For the price of a Smokey Joe you can buy approximately 20 disposable grills. But you can use the Smokey Joe for years. And it can make real BBQ. The disposable cannot.

Anyway, on the menu these days were salmon (again), ribeye steaks and beer brats (again). The sausages I use for beer brats might actually not be bratwurst but a raw, course pork sausage. The flavour the sausages get from the beer and smoke, is really good.

Nice spot for a BBQ

Real easy to fire up with alcohol gel on a piece of alu foil under the charcoal grate

Put charcoal on top and then you have a nice fire going after some time.

Cherry smoked salmon

The salmon has been salted and left approx 30 minutes in the fridge.

Brown sugar and one piece with some mustard as well.

Smoke from a few small chunks of cherry wood.

Done after 15 minutes on direct heat.

Ribeye steak

A nice ribeye searing on direct heat. Note, charcoal just in half of the grill.

Seared on direct heat then moved to indirect heat a few minutes with the lid on.

Let the steak rest a few minutes before cutting into it.


Cherry smoked beer brats

Cherry wood, sauerkraut, grill seasoning and caraway seeds.

Set up on indirect heat for smoking. Cherry wood on the coals. Air inlet by the coals open.

Smoking. Left air intake open, right shut. Damper in lid open and placed above the food.

After 25 minutes under the lid

Over to direct heat to get some nice color.

Onion sweated down in some butter. And lime.


Caraway seeds.

Grill seasoning


Ready for a nice bath under the lid on indirect heat.

Throttled down all dampers a bit to reduce the heat. It should not boil.

After one hour, the sausages have absorbed some really nice flavours!

Sausages, sauerkraut with onions, toasted bread and mustard. Awesome!

fredag 26. juni 2015

Ribs and sausages in the Mini WSM

Put my partly homemade Mini WSM to work again. Awesome and very fuel efficient for smaller cooks. Today the crave for smoked ribs were there again. Added some raw pork sausages at the end too. Kept the smoke temp between 110 and 120 degrees Celsius.

Approx 1kg spareribs, St. Louis cut.

Smoke from two small chunks of cherry wood. Maverick ET-733 to supervise the smoke temp.

After 4 hours.

Wrapped the ribs in foil to avoid over smoking, as I wanted to smoke the sausages as well

One small chunk of cherry wood for the sausages.

Fresh smoke...

After 1:15 hours it looks like this

Ribs were unwrapped and sauced and look like this after 25 minutes with sauce.

The Mini WSM dismantled to work as a grill for searing the sausages a bit.

Looking good. (And still plenty coals left after 6 hours).

Partly fall off the bone ribs.

So total time for the ribs were 6 hours (1:15 in foil) and the sausages 1:40 plus searing. Both ribs and sausages were awesome with a slight smokey taste. Some might like firmer ribs. Well just to take them off earlier then.

onsdag 27. mai 2015

Cherry smoked salmon with brown sugar

Salmon is very good for grilling. Today it was also lightly smoked using cherry wood. Was first salted and left approx 30 minutes in the fridge while the grill was prepared. Then patted dry and coated with a liberal amount of brown sugar. Used two small chunks of cherry wood for smoke that was put on the hot charcoal just before the fish went on. The temp of the grill today? Not sure. "Pretty hot".

Approx. 800 gram salmon filet coated with brown sugar.

A hot 47cm Weber kettle with some cherry wood for smoke.

Cherry smoke rising into an almost cloudless sky.

15 minutes later. 

Most of the sugar has melted off and left a beautiful, tasty glaze.

Juicy piece of fish.

This how juicy it can be after 15 minutes.

The brown sugar and lightly smokey flavour, makes this a really fine eating.

onsdag 20. mai 2015

Beer brats - again

Made these beer brats with Thuringer sausage made by a German here in Hvaler, Norway. Gøber. So really short travel for these to my grill. The beer bath is just some butter, onions and beer. Sweat down the onions a bit in butter before adding the beer. The longer the sausages stay in the bath, the more flavor it takes from the beer. These stayed one hour. Maybe a bit too short?

Some cherry wood for a touch of smoke flavor. Beer bath prepared on the side.

Smoked a while on indirect heat.

Finish off with some direct heat for nice color.

Topping up with some more beer.

Not bad. With Norwegian sauerkraut and some onions from the bath.