Lunch @CaptJoeLobster 12/2/15 Brussel Sprouts Chinese Sausage Links Baked Potato With Roasted Smashed Garlic
Author: Joey Ciaramitaro
The creator of goodmorninggloucester.org Lover of all things Gloucester and Cape Ann. GMG where we bring you the very best our town has to offer because we love to share all the great news and believe that by promoting others in our community everyone wins.
SometimesThe Best Things To Grill Are The Easiest Things To Grill- Grilled Garlic
I’m not inventing this, people all over the place do it. This is just a gentle reminder of how stupid easy it is to do and how great the results are.
You chop off the top part of a head of garlic. Pour on some EVOO. Grind some Atlantic Saltworks Flake Salt on there and grind in a little pepper too if you’d like. Wrap in foil. Place indirect on opposite side of grill from the coals. Let it rip for about an hour or when you see the heads are browned up a bit and the garlic head is soft when you squeeze it.
I suggest you get a loaf of your favorite bread and smear that shit all up on there and you’ll swear you died and went to heaven.
@STOKGrills Charcoal Drum On Sale For Insanely Low Price of $91 #CyberMonday @Target
Here’s the link-
http://www.target.com/p/stok-drum-charcoal-grill/-/A-14282772#prodSlot=medium_1_26
15% OFF WITH CODE
$91.00 reg: price $129.99 save $38.99 (30%) SALE
Here’s some great times I’ve had with my Stok Charcoal drum this summer-
5:58AM @CaptJoeLobster A Light snow is falling and the #beef #ribs just hit the @webergrills kettle
Follow along this morning at http://www.northeastbbq.com for the live updates
Current conditions-
6:21AM Vents wide open, grate temp 255
Kingsford briquettes arranged for snake method.
Cherry wood chucks and apple wood chips placed on top of the briquettes along the path of the snake.
7:42AM Update
Pit Temps have climbed to 325ish due to some large chunks of apple wood being on fire but she’s chugging along nicely. Closed bottom vent around halfway.
Nice bark forming!
Nice little pullback on the bones-
9:15AM Update temps still over 300 so I closed bottom vent completely and the top vent about 1/2 way. they’ve got the color I’m looking for. Now just need time to break down all that connective tissue and get them to probe tender. I’m looking for an effortless entry with a toothpick, like as if the toothpick was going into warm butter.
10:38AM Update
Toothpick Tender Test
30% Off @STOKGrills @Target For #BlackFriday
I’m beyond excited with my purchase of a lime green @webergrills Smokey Joe!
Isn’t she pretty?
Today’s Lunch @CaptJoeLobster Brussel Sprouts and Drumsticks On The @WeberGrills Kettle
The chicken didn’t suck. 🙂
Lunch @CaptJoeLobster – Bianco Sausages with Broccoli-Rabe, Garlic & Cheese on the @webergrills Smokey Joe #BBQ
Bianco Sausages with Broccoli-Rabe, Garlic & Cheese on the @webergrills Smokey Joe #BBQ
Smoked #Bluefin #Tuna Dip Using Helen’s Famous Smoked Fish Dip Recipe
Found This Recipe here The recipe was written by Tommy Thompson From Florida Sportsman Magazine and Helen is his mom.
Here are the pictures and the method that I used following Tommy’s mom Helen’s recipe in pictures-
Here’s how I smoked the tuna-
Live Smoke at www.northeastbbq.com Soy/Ginger/Yellow Cayenne Pepper Marinated Tuna Steaks
They were put in the fridge overnight and here’s a good size bluefin tuna steak that I’ll be using-
I broke the tuna into 3/4 inch chunks because I figured that when I mixed all the ingredients together it would break it down a little more and I didn’t want it to be a mousse, I wanted every dip of a cracker to have a decent amount of solid smoked tuna on it.
2 cups of broken up smoked tuna chunks
1/4 cup chopped scallions
I ended up chopping up 5 sweet baby gherkins
The juice lemon of one lemon and a 1/2 cup of mayo
I added 1.5 Tablespoon of tabasco. Also salt and crushed black pepper to taste.
Mix it up and let it chill for an hour or more.
It was a monster hit for the boys on the HomieCast which we taped last night
This recipe was easy to make, didn’t include too many crazy hard to find ingredients and was absolutely delicious. With the nice kick of the salt and Tabasco it went perfectly well with some nice cold beer. I will be making more for Thanksgiving!
You can get smoked fish all the time at Connolly Seafood in Gloucester MA to use if you’re not all about that smoking/BBQ lifestyle.
Thank you Tommy Thompson for sharing your mom’s recipe.
Live Smoke at www.northeastbbq.com Soy/Ginger/Yellow Cayenne Pepper Marinated Tuna Steaks
Follow along this morning at www.northeastbbq.com
Thanks to skipper Brian Higgins aboard the F/V Toby Ann we’ve got some beautiful tuna steaks to smoke up today.
Last night I trimmed them up and put out my ingredients for the overnight marinade and added two more ingredients: Fresh Ginger which I’d grate into the bowl and finely chopped up yellow Cayenne Pepper.
The marinade consisted of-
A Bottle of Veri Veri Teriyaki Marinade and Sauce
A Turn In the Bowl of Chili Oil and Japanese Sesame Oil
A Very Generous Amount of Crushed Red Pepper Flakes (I like stuff spicy)
A Half a Tablespoon of Granulated Garlic
Tablespoon of Freshly Grated Ginger
I Finely Chopped Yellow Cayenne Pepper
A Cup Of Light Brown Sugar
Here’s one of teh tuna steaks before i put them to bed sealed in Ziploc bags overnight.
This morning virtually all of the liquid of the marinade got sucked up by the tuna and it turns the tuna almost candied with the soy and the brown sugar getting all sucked up inside the flesh.
5:15 AM Lay out the tuna on the Weber Smokey Mountain racks to dry.
6:45AM Set up the smoker using the snake method apple wood chunks and cherry wood chips dispersed along the fuse.
Lit 8 briquettes in the chimney and dumped them onto the left hand side of the charcoal fuse.
8:00AM Update: Tuna steaks are cranking along but pit temps aren’t climbing the way it was the last time I smoked tuna. Pit temp 165 at grate level one hour into the smoke. I opened the feeder door to let some air in and added some cherry chips to stoke the coals a bit.
9:00AM Update:
Tuna internal temp 150 degrees and they come off. I take the tuna steaks off and place them on the cool grates of the Weber kettle to dry.
9:45 Tuna dried and ready to package:
Northeast BBQ 