Fastest brisket in history, I think.
By far, the best I have ever done. DELISH
By far, the best I have ever done. DELISH
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Yes, fish again! This time on a farm in Georgia camping! Grills are like boats, anything that gets ya on the water is good with me! This mini grill fits in my mini RV and makes a hella of a great salmon! And, yes again to the poppy infused dressing.......where was I? oh, in Georgia! Olive oil, Tony Casheret’s , salt, pepper, papeika, italian seasons, 4 min meat side bout 10 min skin side to 130 degrees
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surfdog crazytown3 well, seems that salmon is an invasive species in Georgia so we did the right thing and practiced "filet & release"! As for the flying, we were uh um uh flying ufo’s and if I told ya any more would have to kill ya
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Our favorite salmon now is Icelandic farmed Atlantic salmon from a local small grocery chain. They have the Seattle exclusive on the supplier. While I normally wouldn't scale trout and salmon, the scales are large, and I scale it for optimum fish skin chips. 10 lbs of salmon, for 16 of us (4 no-shows.)
Light olive oil, then salt, pepper, dill. Used the flat side of the Grill Greats, 1'15" per each of the four sides of each slice of filet. (SIL helped, each of us using our timers and responsible for our half of the grill.)
The skin simply is salted, then keep flipping as they fry in their own fat until crispy.
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Thanks, all. Panhead John I agree, it feels so good, and so normal, to get together with family and friends. All adults are vaccinated, and we are just waiting for the Pfizer studies on kids 2 and up to be completed so the grandkids can be vaccinated as well. We are so grateful for the science and scientists who enabled our quick exit from Armageddon!
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First day without rain in what feels like a couple weeks here in TX, so I threw some Hardcore Carbivore Black on a couple of NY Strips, and cooked up some bacon wrapped scallops for myself since my wife doesn’t enjoy the texture of shellfish.
Let the steaks drop on the asparagus that was roasting in the indirect side, and added a caprese salad, because the best salads are 40% cheese.
truth be told my steak went more medium than I wanted to go, but that’s what I get for running inside to prep the salad during the cook. Still juicy and packed with flavor though.
y’all get the undoctored plate picture instead of the version my Instagram friends see.
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We had our Family (3 Daughters, 2 SIL, 4 Grandchildren, 1 Grand Dog) home this past week. I looked in the frig today and decided on a Frittata with lots of leftovers for supper tonight. Raining today so it was made in the oven. Several kinds of vegetables, smoked pork chop, eggs, and smoked cheese. Enough left for tomorrow.Comment
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Nothing better than family and good food. Was skipsdaughter helping the cooks? 2 Pit Masters are better than 1.Comment
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Dueling smokers today, pigsket on the MAK at 235 most of the way and a chicky on the PKGO at probably 325 most of the way.
Started the chicken later but the pigsket went over an hour past the estimated 4 hour cook time.
Chicken was good, but I should have gone hotter. I thought the skin was crispy but still ended up slightly rubbery.
The pigsket... good, definately prefer the S&P Brisket rub over the sweeter pork rub I used. But for the time and effort, I woulda been happier with some thick chops. A few bites were briskety but most were more like pork chop.
Either way, I'm full and have leftovers that I will devour for sure later.
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Dr. Pepper Well, don’t like to brag, but all those guys use my plates exclusively. Put your food on one of my PJ’s Premiums, almost guaranteed to get ya 30% more likes.Last edited by Panhead John; May 31, 2021, 03:36 AM. -
I'm always happy to post fails, how else do we grow as a team if we only show off our successes
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Well another crappy weather day. I actually didn't put pants on. Oh wait, stayed in my night garb. Can't recall when I did that. Glad I cleared that up.
Trader Joe's Mac and Cheese with a twist. Followed their cooking instructions. Then found a recipe that added bread crumbs and baked. So panko bread crumbs, shredded parmesan cheese, melted butter. smoked Paprika. Mixed up sprinkled on prepared m&c. In dutch oven. Baked 20 minutes at 350. Will do the recipe I hijacked a part of it.
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Getting out the grill tomorrow, but today was chicken, peppers, and cashews in hoisin sauce.
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Inspired by Attjack kalbi meal earlier. For your consideration, Kalbi with gochuchang cucumber-onion salad, sesame spinach, seaweed salad (Korean deli), marinated eggs (Korean deli) on a bed of steam rice.
PSA: after scraping the gochuchang out of the measuring spoon, don’t wipe your eyes.
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SheilaAnn Additional PSA: Also, if you are a guy, don't go take a leak with habanero hands. (At least that's what a friend told me.) -
I once was making black bean and mango salsa and touched my eye after dicing the jalapeno. Not my best move.
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I smoked some beef ribs and she made baguettes. I roasted garlic and broccoli and combined the garlic paste with goat cheese, honey, red pepper flakes, and seasoning for bruschetta. Mango on the side.
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Had a turkey in the bottom of the freezer - bought two at Thanksgiving - great deal! Kept it simple with dry brine overnight with Lawry's Chicken and Poultry Rub. Smoked it with pecan pellets. Mostly followed advice from Meathead on smoked turkey... https://amazingribs.com/tested-recip...turkey-recipe/
Great turkey sandwiches for dinner tonight.
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