Well, these pix are taken from the boat on the way back to the dock. What happened from there on is just one of the oddest nights of BBQing in all my years.

View of the LI Sound: Beautiful Day

From the top… So, we go out yesterday afternoon to tie up over in Loyd’s Neck harbor on Long Island with the crowd from the marina. Our float plan was to get back by 5:30, dash home for our food and equipment that was already to go… and then fire up the Orion and serve ribs by 7:30pm…

Cruising about 21 knots...

Three of our boater friends heard I was making ribs and we arranged to have friends back on shore pick up more on the way to meet us…, so there I was, heading back to CT facing the prospect of cooking nine slabs of “Dem Bones.” I can do that.

Setting the path home

Upon arrival back to our home port, there was a boat that had just returned and his engine had conked out. We all pitched in to guide him into his slip; maneuvering the craft along the docks. So, I did not get back to the house right away as I planned. No biggie.

I ran home to get the Orion as the others went on ahead to get the food packed up. I loaded up all the cooking implements and dashed back to the marina… Only to find I left the drip pan at home. I unloaded the car and bee-lined it home to get the drip pan… No biggie, right? People will just have to wait a little longer. These ribs are worth the wait, right?

Home Port

I returned with the drip pan and got everything set. I washed and rubbed six more slabs to add to the three had prepared in the morning. Loaded up the Orion with a the ribs and eight chicken thighs on the bottom rack that had been marinading in Orion rub. I used a can of Heineken for the drip pan.

And, then I was ready to add the charcoal. “Where is the charcoal?” I spent 15 minutes looking for the charcoal coming to the conclusion that someone had stolen it from the parking lot when I went to the drip pan. Of all the crazy S#!T.

So, it is now almost 7:30, and I am really pissed. I thought of bailing, but the Orion was all loaded and ready to go… so, we persevered. My buddy and I went down to the local Shop Rite for another bag of charcoal, then blasted back to the marina and fired that puppy up… It is 8pm and I am down on the dock for a beer. I am appologizing, but everybody says relax. Don’t worry. That is why I like boaters; no stress.

I pulled “Dem Bones” at 9:30pm. They were done, but could have stood another 20 min, being as how there were nine racks and eight chicken thighs… but the meat was pulling back from the bone and after a taste test, we decided to move on to the grilling phase.

Captain Keithrey at the Helm

We walked down with a big tray and got everybody’s attention with the smell of ribs and chicken fresh out of the Orion. Now, more than half of the people are still hanging in there for the ribs… they said they would have a rib or two, “for desert.” I am not the only good cook on the dock and they had been eating lots of good food and enjoying their refreshments for the last two hours.

I used Tennessee Bourbon & Maple Syrup BBQ Sauce leftover from the Big O cookout. I frilled the ribs for a bit and basted them up with the grill set to a nice medium low so as not to burn the sugar… You want to caramelize the sauce, not blacken it up, in my humble opinion.

Boating and BBQ

We served to an enthusiastic crowd finally at 10:10pm. All agreed it was worth the wait. One new guy was freakin’ out they were so good! He was jazzed. (Thanks Orion)

Since everybody ate only 1-2 ribs (except the new guy), we have a lot leftover… I only used two slabs and none of the chicken was eaten. No problem. We are all meeting on Labor Day for an afternoon picnic on the dock after a morning of cruising… It is supposed to be a cool, beautiful day tomorrow. A great way to wrap up the official end of summer.

Now about that charcoal… I was hoping I did not leave it at home as this would have been a monumental senior moment. With my 48th b-day coming up… it would have been a sure sign of aging. Nope, I was sure I remembered taking it out of the car!! I remembered those people packing up their car near the “BBQ Pit” area… Was it them? hmmmmm… Pass me another Heineken, hey bud? Got some clean up to do.

Dem Bones

So, when everything was put away… I was ready for a nice night’s sleep aboard “Sun~Reys, the name of my boat… As I am waving good-bye to family and some of the guests, our car stopped… my son jumped out of the car and he ran behind the dumpster in the parking lot… huh?

He came out carrying the missing bag of charcoal… You see, some of the teenagers pulled a prank on me when I went to get the drip pan… then they moved onto something else and forgot to unprank. They did not even know we went to the store to get another bag. Doh!

I told the boys I may try out some of that rat poison seasoning for their their ribs on Monday. No! Just kidding. We all had a good laugh and called it a night.

Well Swamp, that is my Labor Day weekend tale of “Dem Bones” and I am stickin’ to it.

Sign in store in Northport Long Island

1 (4-inch) piece of fresh ginger, peeled and graded finely
1 Cup soy sauce
2 Cups red wine
1 1/3 Cups Mirin (Japanese sweet rice wine)
¼ Cup Brown Sugar
1 small pinch five spice powder (optional)
2 teaspoons fresh lime juice
1 Tablespoon olive oil

Baste a salmon fillet prior to slow cooking on the grill, or try it in the Orion Outdoor Cooker… See my post with pictures on the Orion Outdoors site:

http://orionoutdoors.com/community/forums/viewtopic.php?id=2637

I am thinking of doing this one at the August 8th Orion Cookout in Stamford CT depending on my results.

Enjoy!

First, I brined the salmon for about 3 hours using
1 cup OJ
3 cups water
1 cup dark brown sugar
1/2 cup kosher salt
1 T garlic powder 
1 T Adobo seasoning
1 T Crazy Mixed Up lemon pepper

(Based on this recipe, but look here for many brine variations:http://www.justsmokedsalmon.com/alderre … rBBQSalmon)

I set up the drip pan in the Orion and used merlot soaked wood chips… then I filled the external ring with the Cowboy brand hardwood charcoal. Set it ablaze using lighter fluid and waited until the chips inside the can were smoking before putting in the salmon filet.  This insured a hot can with plenty of smoke.  I did the salmon first to get max heat/smoke.  I am sure it would work the other way (Can’t mess up cookin’ an Orion, eh?)

I added some White Zinfandel to the drip pan and placed the salmon on the bottom rack.  On went the cover and I transferred a dozen pieces of charcoal to the top.  

I cooked the salmon for 35 minutes.  Perfection.  I quickly added some chips to the can and more wine to the drip pan, restocked the cooker with the country ribs and put the lid back on for two hours.  I also added a few more charcoal pieces, but not much.

We tasted some that evening and put the rest in the refrigerator overnight.  It was hard to stop pickin’ at it.  The flesh had taken on a reddish tone and it was just the right blend of sweet, salty and smokey flavors.  

The next day, I tried a little cold with crackers and cheese and it was still “slamin.”  

I cut the remaining filet into 2″ rectangular pieces.  The meat had set up nicely and it cut cleanly with a sharp knife.  I then put the individual pieces in a “Food Saver” bag and sealed them up to make New Years gifts for a few friends.  

I would add that the hardwood charcoal did a fine job and as someone pointed out, kept the ashes to a minimum.  I probable did not use 1/2 a bag for the entire 3 hour process.  The left over coals were dumped into our outdoor fireplace and a log thrown on to provide the perfect setting for an after dinner scotch and cigar.  

I made a video mainly of the salmon and as soon as I have a chance, I’ll upload it to YouTube for posting here.

We planned Sunday’s meal around a brined turkey cooked in the Orion and Lamb chops on the grill.  We added steamed artichokes; cold vegitable kabobs with fresh mozzarella; Salmon lox with cream cheese, fresh dill, cucumber and capers; .  We also had a wild rice medly and salad.  Enjoy.

Sorry it took so long to post this… enjoy.

A BEAUTIFUL SPRING DAY

The kids did some beautiful eggs!

More Eggs!

Forsythia and the floating grill await in great anticipation.

HMS Sun Reys is mechanically Fit.

THE TURKEY

BRINE: 1 Qt OJ; 1 Qt Mango Passion Juice; 2 C Vinegar, 1 Cup Salt; 2 Cups Brown Sugar; Water

Soaked in brine for two days.

Everything is set to go.

The brined turkey is rubbed with seasoning salt, Mrs Dash's and McCormick's Chicken Rub.

All fired up. White wine in the drip pan.

15 # turkey done at 105 minutes. Seven minutes per pound... Right on schedule!

Ready to eat...

Hmmm...

LAMB CHOPS

Meanwhile, while the turkey is finishing up, we got some french lamb chops going on the grill.

Marinaded for 24 hours in olive oil, rosemary, garlic, Mediterranean sea salt and vinegar,

We have just become excited about BBQ Delight wood pellets.

The lamb chops sizzle and gather aroma from the cast iron pot filled with smoking pellets.

SALMON APPITIZER

While all the cooking is going on, we prepare a wonderful appetizer… No cooking required, but mmmm way good!

Spread cream cheese or Boursin Cheese on Lox.

Roll the salmon around fresh dill sprigs.

Place salmon on shaves of cucumber and sprincle with lemon zest.

Enjoy!

OTHER STUFF

It is the little things that make life special…

Also, as you wait for the BBQ, melon w/ Prosciutto; Chilled vegetable and mozzarella en brochette.

DINNER IS SERVED

Time to get eat…

Turkey, Lamb Chops, Wild Rice, Green Beans (not shown)

DESERT

Time to get fat…

Home made frozen key lime pie w/ graham cracker crust.

WALKING IT OFF

Following Elvis for a mile or two reduces calories!

ahhhhhh!

Hope you enjoyed it!

I combined the last of several rubs for both meats.  Pork rib rub and chicken rub were used as appropriate and let to absorb flavor wrapped in plastic wrap overnight.  I cut the slab of ribs in half to fit in length-wise with the two chickens.

I smoked everything for 120 minutes because I had to run the little people around that day and got back late… Ideally, I would have taken the chickens out about 60 minutes and the ribs out at 90-120 minutes.  

I cooked the meat at home and brought to the party in aluminum pans.  We grilled the ribs with sauce before serving and warmed up the chicken in the oven.  I had pre-carved the ribs into individual bibs… The chickens were cooked and carved at the party.  

Here are pictures:

Chickens with rubs after setting for 24 hrs.

St. Louis Style Ribs.

Getting the pellets to rest alongside the steel drum using tinfoil lining the drippan.

Firing up the Orion

Mmmmm...

2 Chicken breast halves with Mrs. Dash chicken rub sprinkled on them

Marinade:

3 oz. Allegro “Original” Marinade

3 oz. White wine.

1/2 Lemon, squeezed 

2 T olive oil

4 dashes red pepper sauce

Cherry wood pellets in cast iron “smoker”

Directions:

Marinade for 2 hours and grill… dipping in marinade each turn of the meat. 

Pictures:

Grillin' with the cast iron pellet smoker.

Ready to Serve

Ready to eat.

Originally uploaded by keithrey

This was a great dinner for two.  We split a large chicken breast.

I marinaded two halves of a chicken breast in Allegro Original Marinade overnight with a little olive oil in a zipper-lock plastic bag.

The chicken breast halves were grilled on the Charbroil “Red” with soaked hickory chips doing their thing on the other side of the grill. Near the end of the cook, piquant provolone cheese was added to the breasts.

The chicken breasts were served on a bed of mixed greens that had been tossed with Ken’s Northern Italian w/ Basil and Romano Cheese.  I also added some roasted red pepper, mushrooms, dried cranberries and a few sliced almonds.

A nice Chardonnay rounds out the dinner.

Enjoy…  a quick and easy meal!

1. The woman goes to the store.
2. The woman fixes the salad, vegetables, and dessert.
3. The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils, and takes it to the man, who is lounging beside the grill, drink in hand.
4. The man places the meat on the grill.
5. The woman goes inside to set the table and checks the vegetables.
6. The woman comes out to tell the man that the meat is burning.
7. The man takes the meat off the grill and hands it to the woman.
8. The woman prepares the plates and brings them to the table.
9. After eating, the woman clears the table and does the dishes.
10. Everyone praises man and thanks him for his cooking efforts.
11. The man asks the woman how she enjoyed ‘her night off’ and, upon seeing her annoyed reaction, concludes that there’s just no pleasing some women.