Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

 
 
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Default First smoke with Bradley


On 11-Dec-2006, Nonnymus > wrote:

> Yesterday afternoon, I fired up the Bradley for its first cooking. I
> chose 24 wings, which I vacuum marinated for 2 hours in apple juice,
> garlic and a little salt. That's just a vacuum variation of my
> traditional marinade, so outside of 2 hours vs. overnight, it wasn't a
> variable. They were rubbed with EVOO just before placing them on the
> racks.
>
> The wings went onto 2 racks, set in the center at 240f, with 4+2 pucks
> of apple for smoke. I did them 3 hours, which gave me an internal
> temperature of 170f on my radio remote probe. I did it with the damper
> almost closed off and with the used marinade in the water pan.
>
> The results were absolutely excellent, and as if I'd been cooking them
> this way all my life. The only thing I will be experimenting and
> possibly changing is the outside of the wings. They were so moist that
> they literally were dripping. The outside was tan from the smoke, but I
> think it'd be a tad prettier if I'd finish them off on the grill for
> about 10 minutes on a high direct heat to dry the skin a tad and give it
> more of a scrunch when you bite in.
>
> Today, I put 2 racks of ribs on at 200f with the timer set to look in on
> them at 6 hours. They're cooking with 8 +2 pucks of Pecan with the
> damper about 1/4 open to see if it gives them a bit more crust than the
> wings. They were marinated in vacuum overnight in apple juice and some
> spices I threw together. This morning, I ground on black pepper when
> they were on the rack.
>
> Something also I noticed that is really great about the Bradley, is how
> well the racks fit into a dishwasher.
> --
> ---Nonnymus---


Just a note here Nonny. While vacuum marinade is not to be discounted. One
must remember that the typical marinade is meant to cause physical de-
composition of the meat. While short periods of vacuum marinade wll
result in saturation of the meat with the marinade, it will not cause the
physical transformation of the cell structure of the meat. With this in
mind,
vacuum can be an important tool in your reperatoir.

--
Brick(Youth is wasted on young people)
 
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