What's for dinner tonight ?
- Thread starter scott craven
- Start date
IronNoggin
Well-Known Member
Another workout for the rotisserie...
Took a favorite rub to a sirloin tip roast from our free range farm pig:
Spun it on the rotisserie for a spell:
Then served with Dirty Mexican Rice & Beans topped with Cheddar, a fine garden salad with Avos, and a superb Merlot:
Very crisp skin and wonderfully tender & juicy!
Knew I was going to love the new toy!
Cheers,
Nog
Took a favorite rub to a sirloin tip roast from our free range farm pig:
Spun it on the rotisserie for a spell:
Then served with Dirty Mexican Rice & Beans topped with Cheddar, a fine garden salad with Avos, and a superb Merlot:
Very crisp skin and wonderfully tender & juicy!
Knew I was going to love the new toy!
Cheers,
Nog
IronNoggin
Well-Known Member
tubber
Well-Known Member
When I bought a cryovac brisket, I cut some cubes.
Brown the meat in olive oil in batches
deglaze with red wine
cook diced onion, carrots, and celery
add garlic, a little diced bacon, and herbs
Saute, then add tomatoes and stock and bring to boil
Add the meet back in
Simmer 4-5 hours
Put the pasta water on to boil, then pull the meat out and fork it into shreds, then put it back in the pot.
If you want to add cream, let it cool a bit first so it doesn't split/curdle
Brown the meat in olive oil in batches
deglaze with red wine
cook diced onion, carrots, and celery
add garlic, a little diced bacon, and herbs
Saute, then add tomatoes and stock and bring to boil
Add the meet back in
Simmer 4-5 hours
Put the pasta water on to boil, then pull the meat out and fork it into shreds, then put it back in the pot.
If you want to add cream, let it cool a bit first so it doesn't split/curdle
Sotally Tober
Well-Known Member
Using up some of last years salmon that was still in the freezer.
Made some salmon avocado burgers, great way to use up salmon that has been frozen a bit longer.
The avocado and other ingredients help keep the burgers moist and tasty.
Cooked them on the cast iron griddle in the bbq to get a nice carmelization.
Plus some Parmesan parsley oven baked potato wedges
Tasty dinner thanks to some wasabi mayo on the buns for the burger.
A totally different version of fish and chips
Made some salmon avocado burgers, great way to use up salmon that has been frozen a bit longer.
The avocado and other ingredients help keep the burgers moist and tasty.
Cooked them on the cast iron griddle in the bbq to get a nice carmelization.
Plus some Parmesan parsley oven baked potato wedges
Tasty dinner thanks to some wasabi mayo on the buns for the burger.
A totally different version of fish and chips
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IronNoggin
Well-Known Member
Buddy dropped off some of the biggest damn oysters I have ever seen yesterday, along with a nice pail of fresh dug clams.
Made up the sauce for BarBee smoking these monsters and readied the grill:
Smoked with Hickory / Alder mix for 25 minutes on medium low heat:
Turned out Awesome!
Contrary to what folks think, these big boys are actually the mildest of the lot this time of year! Served them up with the bucket of clams, a fine Merlot, and cheesy garlic toast.
Yummy all round!
Cheers,
Nog
Made up the sauce for BarBee smoking these monsters and readied the grill:
Smoked with Hickory / Alder mix for 25 minutes on medium low heat:
Turned out Awesome!
Contrary to what folks think, these big boys are actually the mildest of the lot this time of year! Served them up with the bucket of clams, a fine Merlot, and cheesy garlic toast.
Yummy all round!
Cheers,
Nog
Bent-Tip
Well-Known Member
They are!
Sea Chaser
Crew Member
You have some nice buddies!Buddy dropped off some of the biggest damn oysters I have ever seen yesterday, along with a nice pail of fresh dug clams.
Made up the sauce for BarBee smoking these monsters and readied the grill:
Smoked with Hickory / Alder mix for 25 minutes on medium low heat:
Turned out Awesome!
Contrary to what folks think, these big boys are actually the mildest of the lot this time of year! Served them up with the bucket of clams, a fine Merlot, and cheesy garlic toast.
Yummy all round!
Cheers,
Nog
IronNoggin
Well-Known Member
Well to be fair, he did wander off with a couple bags of pepps & salmon candy...
Cheers
Sotally Tober
Well-Known Member
Found a small chunk of the point end of brisket at Thriftys.
It was about 2.5 lbs and didn’t need any trimming of excess fat.
A perfect candidate for an experiment.
Used the new secret ingredient for this little piece of brisket and the butcher paper wrap method.
This turned out to be very tasty
Unfortunately with a small piece of brisket, there isn’t any leftovers.
It was about 2.5 lbs and didn’t need any trimming of excess fat.
A perfect candidate for an experiment.
Used the new secret ingredient for this little piece of brisket and the butcher paper wrap method.
This turned out to be very tasty
Unfortunately with a small piece of brisket, there isn’t any leftovers.
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Stizzla
Crew Member
Baked Chinook salmon with just lemon and dill. The lemon slices were baked on top, I had just taken them off for the picture.
This was last piece in the freezer...
Maybe my last piece ever, the way I catch em.
It was so flaky, moist and delicious! I am having a sandwich with the leftovers as I type this.
This was last piece in the freezer...
Maybe my last piece ever, the way I catch em.
It was so flaky, moist and delicious! I am having a sandwich with the leftovers as I type this.
Sotally Tober
Well-Known Member
Pulled some more pulled pork from the freezer.
Made some homemade Pulled Pork Mac ‘n Cheese.
The bread crumb topping got a tad dark under the broiler but didn’t burn.
The boss made sure we had some healthy food too, thus the equal amount of salad on the plate.
Guess that is a ‘balanced’ diet.
nicnat
Well-Known Member
Cooked a tomahawk steak (1st time) to celebrate selling the boat. it was just under 3 lbs, about 1.5 hours in oven at 210 f then a quick sear on the grill served with a nice fresh chimichurri sauce, ceasar salard and some fresh swiss chard out of the garden. this was one of the best steaks I've eaten anywhere. sorry about the picks I think I was drooling and smudged my phones lens, lol. 
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