What's your favorite thing to do with fresh garden tomatoes?
I've been pickin' tomatoes since early June, but I don't plant as many as I used to so we have to decide what we want first, then second, etc.
So first was to just bite a ripe tomato. It's hard to beat that.
Next we had BLTs. That's probably my favorite way to enjoy just picked tomatoes.
And of course, I also love me a tomato sammy with mayo, salt and pepper.
Next up is homemade pico de gallo. I don't drain the tomatoes though - I'm not wasting that juice.
Being from the South, I think tomato and bacon biscuits are next - along with some home grown field peas.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Making my mouth water. In Pa I'm still a few weeks out. Everything mentioned is on my list. I like quit sauces, cooked and uncooked, with fresh pasta. I switch to varieties so I usually line then up and our family tastes each one with a bit of salt.
We're still a couple of weeks out before our first 'maters will be ready. Initially, we do caprese salad (fresh mozzarella, basil, & balsamic vinegar)...then comes the BLTs. After that, we usually start hoarding them so we can do a round or two of canning whole tomatoes, juice, and salsa. We also try to freeze several chili base/starter packs.
I hate tomatoes. But enjoy tomato sauce. I turn away fresh tomatoes from my father in law's garden every year. I should accept them and try my hand at making my own sauce.
I hate tomatoes though. Can't stand the texture. Taste isn't great either.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Caprese salad! Fresh tomato and buffalo mozzarella slices, and fresh basil (maybe a little arugula, too) ... all drizzled with really good extra virgin olive oil and balsamic vinegar.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
If not fresh caprese salad (YUM!) then I like to slice them into ~1/4" slices, add some salt & pepper, drizzle a wee bit of EVOO and cut pieces & eat as if it were a hunk of meat.
It's hard to beat that.
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