What's for dinner tonight ?

[dradons]

Local lamb shanks.

 

[Aquaholic]

Sous Vide chicken breast in sweet chili sauce, 3 hours at 140 degrees. No pan sear finish.
Day two garlic rice pilaf, pan fried this time with vegetable medley and Lee Kum Kee teriyaki.

 

[BC Coast Pilot]

Cleaning out the freezer this week. it seems that the canned smoked is the most popular thing we do with our fish. After 40 years I've finally got it just right. Goes good on salads, crackers ......out of the jar with a fork

 

[Rain City]

Cleaning out the freezer this week. it seems that the canned smoked is the most popular thing we do with our fish. After 40 years I've finally got it just right. Goes good on salads, crackers ......out of the jar with a fork

oh wow you really smoke it. do you not find the smoke flavour overpowering? I've heard that can happen so I just cold smoke for an hour. Never tried it like that.

 

[BC Coast Pilot]

It's similar to the St jeans stuff in the can. It seems to accentuate the sugars and oils. Not too much smoke, maybe 6 pucks of apple.

oh wow you really smoke it. do you not find the smoke flavour overpowering? I've heard that can happen so I just cold smoke for an hour. Never tried it like that.

 

[Rain City]

It's similar to the St jeans stuff in the can. It seems to accentuate the sugars and oils. Not too much smoke, maybe 6 pucks of apple.

So do you do a full brine first as well?

 

[wishiniwasfishin1]

Made a pizza steel with a random crop we had kicking around. Pizza was good for a first kick but now I need to figure out the crust and not burn the pepperoni…

 

[BC Coast Pilot]

So do you do a full brine first as well?

Dry brine 5c demerara to 1c pickling salt rubbing each piece. 8 to 10 hrs is enough i do overnight, any longer gets too salty. Rinse. 2hrs pellicle then 2hrs at 120deg 2hrs at 140 and 2hrs 160. Refrigerate overnight then can makes it easier to work with.

 

[Rain City]

Dry brine 5c demerara to 1c pickling salt rubbing each piece. 8 to 10 hrs is enough i do overnight, any longer gets too salty. Rinse. 2hrs pellicle then 2hrs at 120deg 2hrs at 140 and 2hrs 160. Refrigerate overnight then can makes it easier to work with.

Crazy. I'll give it a shot.

 

[Gear'n'beer!]

I’m mildly interested in those oona pizza ovens Costco is carrying but my pizza stone in the oven works pretty well.

on another note anyone tried smoking an elk rib roast?

 

[BC Coast Pilot]

Crazy. I'll give

Crazy. I'll give it a shot.

If you're around the south island you're welcome to a jar

 

[Rain City]

If you're around the south island you're welcome to a jar

Thanks! I'm in Vancouver but that's very kind of you. I have smoked stuff in the freezer that I'll do a test with.

 

[BC Coast Pilot]

Thanks! I'm in Vancouver but that's very kind of you. I have smoked stuff in the freezer that I'll do a test with.

Right on. Keep in mind that I think its the heavy sugars that make it right, the juice comes out a bit carmelized.

 

[Rain City]

Right on. Keep in mind that I think its the heavy sugars that make it right, the juice comes out a bit carmelized.

My brine is super sweet, probably more like 10/1. I think that makes a lot of sense now actually. I might even try it with some candied stuff.

 

[tubber]

Happy Fish Friday. Ling dusted in tempura powder, dunked in runny tempura batter, dipped in panko. Wraps warmed on the gas burner. Spicy lime slaw, guoc, sour cream, salsa.

 

[Rain City]

Pasghetti and meatballs. When it's a dad and daughter weekend, you stick to the hits.

 

[IronNoggin]

Rotisseried & Smoked Cornish Game Hen:

Served up with sir fried Brussels and stuffing:

Quaffed down with a fine Merlot:

Nog

 

[IronNoggin]

BarBee'd Magnum Prawns:

A bucket of clams & cheddar jalapeno rice:

Cheers

 

[kaelc]

No pics but ling cod with lemon caper sauce for dinner. Spicey Asian quill back rock cod soup for lunch.

 

[wishiniwasfishin1]

Smoked ribs with creamed corn, baked beans and mashed potatoes!