Other uses for hickory

S

Square_peg

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At the start of this Memorial Day weekend I just want to say thanks to all my new friends here on BF and I wish you all a great time memorializing your lost loved ones.

With that in mind, don't forget the other (possibly best) use for hickory. In the smoker. I've got a couple racks of ribs brining as I type this. They go in the smoker tomorrow morning. Bunch of friends due over in the afternoon. I hope you all are doing the same or at least something similar.

Best regards,

Pegs
 
Currently kicking myself for using mine as tinder last weekend! Doh!
Would have been perfect for some of this lot:
ecfc851f.jpg


Best wishes to all you folks stateside for memorial day and weekend.
 
Smoked fish is great. Here in the Northwest it's usually salmon. But your fish sure look suited for the smoker.

So how did the ribs turn out? I'll let my friends daughter tell you.


Gimme_s_more.jpg

YES.JPG


Baby like meat. Ooot groontt groontt ugg.
(That's cave baby talk for gimme s'more.)
 
Ha ha ha!

That's brilliant SP. Really made me chuckle.
Bet they were tasty ribs.

I really wanna put together a smoker, capable of hot at cold smoking maybe??
Just gotta salvage the metal bin I got stashed at work :)

The haul of fish included mackerel, whiting, haddock and cod.
 
Ha ha, best pics man. When I grill fish I make a foil boat, line bottom with water soaked hickory or alder, but the fish on top of that, skin side down. Roll the foil over the fish and put it on the grill. It gives a good smoke touch to the fish just in the time it cooks ~10 minutes or so.
 
scruffuk said:
Currently kicking myself for using mine as tinder last weekend! Doh!
Would have been perfect for some of this lot:
ecfc851f.jpg


Best wishes to all you folks stateside for memorial day and weekend.
Click to expand...
OK those fish look great but other than the one to the right wrapped around from 1 to 7 o'clock looking like a cod or burbot the others are unknown to me and probably many of us here in the US. Would you do us a favor and give us names according to a clock hand face? It is also hard to see the scale of size, is the biggest one less than a pound or metric equivalent of roughly .5K?
 
Yes, hickory was absolutely made by the Creator to make tough handles for tools and also to make pig meat taste heavenly to remind us of the Creator. If there's pork shoulder to smoke hickory is likely to be under it at our house. Apple, elm, maple and oak will work also but they have their place below hickory.
 
Square_peg said:
Or beside hickory. Hickory together with plum make about the best smoke there is, IMO. Or a mix of maple and fruit wood work well together, too.
Click to expand...
Yeah, honestly there's nothing wrong with any of them. I wouldn't turn down ribs cooked over any of those woods and we have all of them to play with. Any of you ever use grape vine trimmings to cook over? They do a nice job.
 
Hickory makes good handles,but for smoking mesquite and pecan are the best:D
Stan
 
I'll take hickory over mesquite and pecan is hickory!

Never tried grape vine wood. I have access to some. Now I'll have to try it.
 
willseeyalater said:
OK those fish look great but other than the one to the right wrapped around from 1 to 7 o'clock looking like a cod or burbot the others are unknown to me and probably many of us here in the US. Would you do us a favor and give us names according to a clock hand face? It is also hard to see the scale of size, is the biggest one less than a pound or metric equivalent of roughly .5K?
Click to expand...

Here a few better pics, from my camera not my phone:

That 'less than a pound...' Cod ;)
P5233883.jpg

It was the catch of the day, on the last hook of the day!
Caught by my pa after he had previously taken the catch with a healthy sized Haddock.

The other 9 fishers, including 4 serious guys who had all their own shinny gear, were all a little green at that :)

And a better one of the catch:
P5233885.jpg

Left to Right;
Mackerel, Sea Bream (gills showing), Whiting (peeking out underneath another Mackerel (belly up), Haddock (large eye, black spot below dorsal), Gurnard (small specimen, bait fish. Spined and a bit tricky to handle), 2 more Whiting, Cod, and a baby Ling.

There's another mackerel in there, a few more Whiting too. We (my pa, brother and I) all threw a few back or in the bait trug.
I landed all the mackerel....and kept on to those. Hope to cure and cold smoke them soon. My ProQ Cold Smoke generator has arrived, along with, Oak, Hickory, Apple & Cherry dusts all to sample.

Square_peg said:
I'll take hickory over mesquite and pecan is hickory!

Never tried grape vine wood. I have access to some. Now I'll have to try it.
Click to expand...

I did not know that.
 
Ha, a good bit more than a pound. Thanks for the response, they are so fresh and delicious looking, fish enough to keep a Marshwiggle happy for a week if a Marshwiggle could be happy. The picture of them in the yellow tote had no perspective so it was a guess as to size. Nice catch, this thread is getting off into smoked foods and fishing but somewhere we started with hickory. Don't all good conversations lead back to food?
 
This 7 lb. Boston butt was brined overnight and set in the smoker about 7:30 this morning. It'll be pulled pork sandwiches for dinner. Hopefully I won't need an axe to carve it.

Boston_Butt_in_Smoker.JPG
 
Nice smoked butt roast there Sq. Peg.

We have two cut up turkeys in for a smoke this morning and I just transferred them to a counter top electric roaster to finish cooking for two hours. Maple and apple wood were the smokes of choice, going to get some yum on here later.
 
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