Oh......Dayummm!.......
Enjoy
Cheers! I intend to. I forgot to mention, they were cooked over oak lump with pecan hunks on top. Seasoning was Weber honey garlic rub with some pink salt on top and the sauce is sweet baby rays honey barbeque.
-
Having trouble using the site?
Contact support
Maggie’s THE "NOM NOM NOM" THREAD
- Thread starter 1J04
- Start date
Cheers! I intend to. I forgot to mention, they were cooked over oak lump with pecan hunks on top. Seasoning was Weber honey garlic rub with some pink salt on top and the sauce is sweet baby rays honey barbeque.
I'm not really a beer snob, but you should give this a go......
It really should be served in a goblet, similar to what is shown. I have developed a real "sweet tooth" for Belgian beers. Chimay Grande Réserve (Blue) Isn't cheap and it may not be the absolute top of the pile, but you oughta spend the money once, just to see. For the purists, I'm confident they'll say that there are numerous micro's out there that are better, which may very well be the case.
https://www.beeradvocate.com/beer/profile/215/2512/
So, back at the end of March, my special lady’s parents came to visit for a week, help with her kids over spring break when school was closed, and be here for Easter.
We hit it off really well when I met them last fall after we had only been dating a 3 months or so.
This visit we had dinner several times, one was a spaghetti and meatball redo as her dad has Celiac’s and I made them with gluten containing breadcrumbs Last fall and he couldnt eat them. We also had halibut, salmon, and then made them a steak dinner.
Both said they would gladly buy all the fixins for another sometime as long as I do the cooking. Made the chef smile!
Started with some seared shrimp.
I just rinse and dry some U21-25 pealed and veined shrimp, then moderately dust each side with Chef Paul Prudhomes’ Blackened Redfish Magic. I heat the cast pretty hot and add some sunflower oil as it takes high heat well and doesnt add the flavor of the oil. Sear for about 90 seconds each side and:
Filets were rubbed on each side with kosher salt, fresh ground pepper, and granulated garlic and sat in the fridge for a couple hours. Then warmed for 40 minutes or so sitting out in room temp.
Cast was heated to around 500 and oven was on at 425. A little EVOO and sear each side for 2 minutes. Add some butter, fresh minced garlic, and thyme, then pop in the oven for 3-4 minutes depending on desired doneness. Mid rare for all but mom and medium for her.
Hit with a little more butter and a splash of dry red wine over heat after removing from oven, baste, then rest. Served with a brown rice/quinoa mix seasoned up, salad, and some veggies. We drank wine and were up past 2300 visiting and laughing.
They are great folks with giant hearts of gold. A lot of fun to hang out with and I always enjoy cooking for family and friends.
We hit it off really well when I met them last fall after we had only been dating a 3 months or so.
This visit we had dinner several times, one was a spaghetti and meatball redo as her dad has Celiac’s and I made them with gluten containing breadcrumbs Last fall and he couldnt eat them. We also had halibut, salmon, and then made them a steak dinner.
Both said they would gladly buy all the fixins for another sometime as long as I do the cooking. Made the chef smile!
Started with some seared shrimp.
I just rinse and dry some U21-25 pealed and veined shrimp, then moderately dust each side with Chef Paul Prudhomes’ Blackened Redfish Magic. I heat the cast pretty hot and add some sunflower oil as it takes high heat well and doesnt add the flavor of the oil. Sear for about 90 seconds each side and:
Filets were rubbed on each side with kosher salt, fresh ground pepper, and granulated garlic and sat in the fridge for a couple hours. Then warmed for 40 minutes or so sitting out in room temp.
Cast was heated to around 500 and oven was on at 425. A little EVOO and sear each side for 2 minutes. Add some butter, fresh minced garlic, and thyme, then pop in the oven for 3-4 minutes depending on desired doneness. Mid rare for all but mom and medium for her.
Hit with a little more butter and a splash of dry red wine over heat after removing from oven, baste, then rest. Served with a brown rice/quinoa mix seasoned up, salad, and some veggies. We drank wine and were up past 2300 visiting and laughing.
They are great folks with giant hearts of gold. A lot of fun to hang out with and I always enjoy cooking for family and friends.
I am not a millennial so taking pictures of my food rarely comes to mind. Even then it is always after I am finished eating.
Also if you cook something it would be nice to have the recipe. So I made this tonight. Added some bell pepper and onion, along with some garlic and Italian seasoning. Also I didn't have Asiago so topped with provolone.
Also if you cook something it would be nice to have the recipe. So I made this tonight. Added some bell pepper and onion, along with some garlic and Italian seasoning. Also I didn't have Asiago so topped with provolone.
Last edited:
My first brisket. See you in 15hrs. If it turns out I will give details.
Up at 3:45 yesterday morning for a bit of tarpon fishing. Came home, showered up and then, fired up the fire pit.
Threw a few tiny shrimp on the fire pit.
Had to toss a few hot dogs on for a pre shrimp snack.
First pic is looking east as the sun came up. Sunshine Skyway bridge.
Second pic right after I put the first batch of shrimp on.
Sorry, no finished pics.
Threw a few tiny shrimp on the fire pit.
Had to toss a few hot dogs on for a pre shrimp snack.
First pic is looking east as the sun came up. Sunshine Skyway bridge.
Second pic right after I put the first batch of shrimp on.
Sorry, no finished pics.
Shrimp and hot dogs. @Mike Casselton : is that you, Joker, with the Jungian thing, the yin, the yang?
Sir, yes Sir.
It's the duality of man thing.
Especially when you add kids into the mix.
Can't say I didn't eat at least one myself.
It's the duality of man thing.
Especially when you add kids into the mix.
Can't say I didn't eat at least one myself.
Mike,
Is there a reason you grill/cook the shrimp with shells/tails on? Probably a rookie question, but we don't have access to shrimp like you do, so I'll ask the dumb question and see if I can learn something...
Is there a reason you grill/cook the shrimp with shells/tails on? Probably a rookie question, but we don't have access to shrimp like you do, so I'll ask the dumb question and see if I can learn something...
^^^
Correct.
However, if you overcook them the shells are a bitch to peel. The upside is the meat comes out tasting and textured like lobster.
I prefer easy peeling.
That was a 5lb box of shrimp caught on Thursday, sold on Friday and eaten on Saturday.
If I had gotten to the docks about 5pm, they woulda been still breathing.
Correct.
However, if you overcook them the shells are a bitch to peel. The upside is the meat comes out tasting and textured like lobster.
I prefer easy peeling.
That was a 5lb box of shrimp caught on Thursday, sold on Friday and eaten on Saturday.
If I had gotten to the docks about 5pm, they woulda been still breathing.
Last year I wrote about making a new potato salad recipe for a bbq.
One of my regular shooting buddies is getting married and he requested that particular potato salad to go as a side for the rehearsal dinner which is an outdoor bbq.
Will post pics in a couple days when I make it.
Got a BBQ planned the weekend after the 4th with friends, will post up the brisket then as well.
Kids and momma have me so busy, time for more in depth dishes is a challenge right now and hoping for a bit of relief in a couple weeks to get back at it.
Cheers gentlemen!
One of my regular shooting buddies is getting married and he requested that particular potato salad to go as a side for the rehearsal dinner which is an outdoor bbq.
Will post pics in a couple days when I make it.
Got a BBQ planned the weekend after the 4th with friends, will post up the brisket then as well.
Kids and momma have me so busy, time for more in depth dishes is a challenge right now and hoping for a bit of relief in a couple weeks to get back at it.
Cheers gentlemen!
In case any of you are missing some inspiration for your next session, check out this high-end teppanyaki:
@1J04 ...
Uhm Ya, And Now I Hate You. I gotta get my ass back to Japan. Still gotta SIL over there we stay with. When Oksan and I worked in Nagatacho we had the great privilege to partake of thee finest cuisine at thee finest restaurants throughout Japan. We lived like royalty and never once took it for granted.
Tabemashou daiyo !! Mo Ippon kudasai !!!! Burp
My mouth is sweating like a whore in church on sunday..............
Experimenting with one of these at the moment, must remember to get pics, never tried sous vide cooking before but have eaten it and was good........
Experimenting with one of these at the moment, must remember to get pics, never tried sous vide cooking before but have eaten it and was good........
I'm glad that you explained. It was looking a bit like a marital aid.
It's a rare occurrence when our understaffed gulag isn't going sideways along with all the other shit we gotta do like Court, Transports, Hospital Runs, yada yada yada. So it's just me and a buddy running the show today since we have no scheduled Court and we have two other CO's out on Transports. Without saying the "Q" word or the "S" word, cuz we don't do that, we'll just say it's a happy little "Dew Drop Inn" today other than one constant screamer that a few of you have enjoyed with me that's whacked beyond imagination. Made up a little Nom Nom and now I wanna nap.
When's Lunch?
When's Lunch?
It's a rare occurrence when our understaffed gulag isn't going sideways along with all the other shit we gotta do like Court, Transports, Hospital Runs, yada yada yada. So it's just me and a buddy running the show today since we have no scheduled Court and we have two other CO's out on Transports. Without saying the "Q" word or the "S" word, cuz we don't do that, we'll just say it's a happy little "Dew Drop Inn" today other than one constant screamer that a few of you have enjoyed with me that's whacked beyond imagination. Made up a little Nom Nom and now I wanna nap.
When's Lunch?
Is the screamer the same one from a few months ago ? If I had to listen to that for that long, I'd have a hard time retrieving my fist from his tonsils....
Nah, it's a new one (she) that doesn't have control of her cognizant faculties.
Honestly, she starts out moaning and then works her way into the screeching scream from hell. We've received many complaints from the guests regarding the disruptive behavior from said Loon.
Honestly, she starts out moaning and then works her way into the screeching scream from hell. We've received many complaints from the guests regarding the disruptive behavior from said Loon.
Maybe the thought of having to bunk with someone like the screamer will cause a drop in repeat offenses
Here is the tater salad, double batch. I was moving too fast and hands were too messy for pics while cooking.
3 lbs red taters, 1/2 peeled
1.5 lbs bacon
1 green pepper diced
1 lg onion diced
2 stalks celery diced
8 eggs, boiled, then cut up
2 tsp salt
4 tsp sugar
1.5 cups mayo
2 Tbsp Dijon
Cube and boil taters.
Cook bacon and cut up. Save “some” drippings and the crispies from the pan. 3-4 Tbsp is good
Mix wet ingredients with salt and sugar over low heat.
Mix up the other ingredients (you need a big ass bowl).
Stir in the sauce warm. Cool for at least 3 hrs.
Double feeds 20+ pretty easy.
Goes amazing with brisket!
3 lbs red taters, 1/2 peeled
1.5 lbs bacon
1 green pepper diced
1 lg onion diced
2 stalks celery diced
8 eggs, boiled, then cut up
2 tsp salt
4 tsp sugar
1.5 cups mayo
2 Tbsp Dijon
Cube and boil taters.
Cook bacon and cut up. Save “some” drippings and the crispies from the pan. 3-4 Tbsp is good
Mix wet ingredients with salt and sugar over low heat.
Mix up the other ingredients (you need a big ass bowl).
Stir in the sauce warm. Cool for at least 3 hrs.
Double feeds 20+ pretty easy.
Goes amazing with brisket!
Looks good, got to go get a brisket!
I noticed that you paid almost 7$ a pound for the trimmed brisket, ouch!
If you have decent knife skills and 15 minutes you can buy packer trim "untrimmed" for half that, or less in Texas.
Your pricing may be higher in your location but savings are proportional.
I cut about 2 1/2 to 3 lbs of fat off a 15 lb brisket "waste" unless you want some good rendered fat to cook with, or making sausages.
Check out Arron Franklin on a search he has good videos on how to trim your own.
He is a BBQ master, really check him out.
You can save a lot of money and the other end of the brisket you didn't get is the best part for some people.
I noticed that you paid almost 7$ a pound for the trimmed brisket, ouch!
If you have decent knife skills and 15 minutes you can buy packer trim "untrimmed" for half that, or less in Texas.
Your pricing may be higher in your location but savings are proportional.
I cut about 2 1/2 to 3 lbs of fat off a 15 lb brisket "waste" unless you want some good rendered fat to cook with, or making sausages.
Check out Arron Franklin on a search he has good videos on how to trim your own.
He is a BBQ master, really check him out.
You can save a lot of money and the other end of the brisket you didn't get is the best part for some people.
And speaking of sausage, our Cook just brought in some Elk Kielbasa for a little snack. She's to good to us.
yo dawg, is that a red sister in a 3 gallon to the right of the smoker???
mannn, get that thing a few hundred miles south to fill back in
Go easy on him. He’s busy and doesn’t have time to dick with houseplants this time of year ?. Me and the Misses had to look up what a Red Sister was. We’re guessing they do better in a tropical climate?
Duplicated powdahound's shrimp from above. Loved the redfish magic seasoning. At the inlaws for the weekend, so had to make due with the oil they had on hand, and you can't heat olive as hot as sunflower or avocado, so mine went for about 2 minutes 15 seconds a side. They were a huge hit.
Texas crutch brisket.
If like me you had a tough or dried out brisket at times, this method works every time on any cooker you have.
Some of you may like this article on cooking briskets.
I started making very consistent juicy and tender briskets using this method and it cuts a lot of time off.
Many other articles on the subject of crutching but this is a good one.
http://www.chicagotribune.com/dining/foodfocus/ct-food-0916-texas-crutch-20150904-story.html
If like me you had a tough or dried out brisket at times, this method works every time on any cooker you have.
Some of you may like this article on cooking briskets.
I started making very consistent juicy and tender briskets using this method and it cuts a lot of time off.
Many other articles on the subject of crutching but this is a good one.
http://www.chicagotribune.com/dining/foodfocus/ct-food-0916-texas-crutch-20150904-story.html
Similar threads
