What's for dinner tonight ?

[IronNoggin]

Marinated a fine Sirloin Tip from last fall's whitetail:

Some time on the BarBee:

Complimented by fresh corn on the cob and cheesy spinach pasta:

And of course a very fine Merlot:

We sure like our whitetails around here!!

Cheers,
Nog

 

[tubber]

Fish Friday again. The last of our Alberni sockeye caught on the way to Ukee last June. Don't worry, we only ate about a third of it tonight.

 

[IronNoggin]

Anniversary eve. 38 years. Hard to believe. In a blink of time...

Fondue tonight.

Nog

 

[sasqman]

Anniversary eve. 38 years. Hard to believe. In a blink of time...

Fondue tonight.

Nog

Congrats!! It's very admirable.

 

[scott craven]

Anniversary eve. 38 years. Hard to believe. In a blink of time...

Fondue tonight.

Nog

Congrats, #39 coming up for us.
incredible how fast time goes by.

 

[wildmanyeah]

Putting in the service well done boys

 

[Gear'n'beer!]

Ok so made chef Patrick’s Panamg halibut……

 

[Gear'n'beer!]

Ok so made chef Patrick’s Panamg halibut……

It was good won’t spare you the pics because his post has them alll…..but the beergaritas that went with them were spectacular

 

[fish brain]

It was good won’t spare you the pics because his post has them alll…..but the beergaritas that went with them were spectacular

Beergaritas......ugh gross

 

[Gear'n'beer!]

Beergaritas......ugh gross

Dave, I'm going to go out on a limb and say you have never had a proper one.......mezcal, freshly squeezed lime and orange, agave simple syrup and Phillips ginger beer.....Chamoy and Tajin lime spice. absolutely delicious. Drive down from the farm and I'll mix one up for ya sometime

 

[IronNoggin]

To celebrate our 39th Anniversary yesterday...

Whitetail, Pork, Beef, Lamb Fondue with all the trimmings:

Always have liked a good fondue, and this one certainly was!

Cheers,
Nog

 

[scotth]

Dave, I'm going to go out on a limb and say you have never had a proper one.......mezcal, freshly squeezed lime and orange, agave simple syrup and Phillips ginger beer.....Chamoy and Tajin lime spice. absolutely delicious. Drive down from the farm and I'll mix one up for ya sometime

I think it sounds delicious! Could you please share the recipe

 

[fish brain]

Dave, I'm going to go out on a limb and say you have never had a proper one.......mezcal, freshly squeezed lime and orange, agave simple syrup and Phillips ginger beer.....Chamoy and Tajin lime spice. absolutely delicious. Drive down from the farm and I'll mix one up for ya sometime

You make it sound better than I imagined. I just might have to make my way over the hump to try one

 

[Gear'n'beer!]

I think it sounds delicious! Could you please share the recipe

Squirt some chamoy onto a plate. Shake Tajin spice onto another. Rim the glass With chamoy then a quick run through the tajin lime spice. Shot glass of mezcal. Juice from one orange and one lime makes enough for two easy. Beer. I have tried different IPA,s but the Phillips ginger beer is best. Agave simple syrup to taste (Equal parts agave nectar and boiling water, then let cool).I also tried a cinnamon simple syrup but again I like the agave in this drink.

I saw different recipes with Cointreau also and I did try it but didn’t like it…..most recipes just rim with lime and salt but I really like the chamoy and tajin lime spice. this was originally a cinco de mayo thing I was trying and then like a lot of things it got out of hand and I went full nerd.

 

[Islandgirl]

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.

So is your fish fully smoked before canning? I tried to can fully smoked fish once and it was totally overcooked after the canning and just too dry for my liking.

 

[BC Coast Pilot]

So is your fish fully smoked before canning? I tried to can fully smoked fish once and it was totally overcooked after the canning and just too dry for my liking.

That is a concern so No, not fully hot smoked. I Just get it to have a nice rind but wet inside hence the low temps and I use the big body pieces from bigger springs for canning. Thinner pieces and tails go for vac pack eating Ever had the st. Jeans canned smoked? Oh and do not drain the oils off, mix it in, especially if you make a pate' for crackers

 

[Rain City]

Warming up a frozen smoked brisket chunk so I can get to smoking the other two whole ones I have in the freezer!

 

[Gear'n'beer!]

I’m having ghetto freezer lasagne

 

[sasqman]

BBQ Italian sausage in a red sauce on fusilli.

 

[ship happens]

Let it sweat for a bit



Suvie it for a couple hours at 160 on the traeger. Till about a 115 internal




Paint it in butter and send it on the flames to paint the lines on it.







Sorry don't have any after pics. It got demolished and didn't have a free hand.