Corey_lax
Crew Member
What in the world is a hood pat of butter?
What's for dinner tonight ?
- Thread starter scott craven
- Start date
ship happens
Crew Member
Sorry boys they didn't last for a final picture. Had too many mouths to feed
CIVANO
Well-Known Member
This essential guide for brisket might be of use
Rain City
Crew Member
That's awesome. And no back story about the author/blogger's childhood memories of eating brisket with his uncle as a tribute to his late father who died in a tragic farming accident.
I panic when I can't find the jump to recipe button.
IronNoggin
Well-Known Member
BarBeed Moose Sirloins:
Served with pasta & home-made sauce, a fresh garden salad with Avos, and a fine Shiraz.
Cheers
Served with pasta & home-made sauce, a fresh garden salad with Avos, and a fine Shiraz.
Cheers
ship happens
Crew Member
Bird bath
Bryan Allen
Well-Known Member
Tonight you ask ? I have taken advantage of the low tides the last two days and gone out and lovingly selected a dozen Pacific public beach oysters each day. Tonight, rather than taking the easy route and just flipping them on the Barbi, I carefully shucked a dozen of the plumpest ones . They were placed in a glass oven roasting pan, which had been dressed with 2 tablespoons of Island butter, on top of a bed of young spinach leaves. Next I placed 1 teaspoon of Thai chili sauce on each oyster. Next came a light dressing of shredded parmezan cheeze. And then a few chili flakes. The final touch was a fresh parsley garnish application. Into the oven at 375 f for 35 minutes. ( covered) Served with garlic bread and a side salad of spinach and fresh mushrooms with ranch dressing. Tis to die for ! As an aside, while roaming the beach I raked up small bucket of littlenecks and manillas. Chowder tomorrow, ! ( Might throw in some of the lingcod and a sole that I caught on the weekend and make it a seafood chowder.) Cant go hungery on a low tide on this island.
Bryan Allen
Well-Known Member
Those things scare the hell out of me.. Much prefer my infra-red propane turkey cooker. Much harder to get burned or burn structure.
ship happens
Crew Member
First time we did it I was pretty nervous, but after a few times it's like nothing. Oil level, temp and turn the burner off before deploy and the removal of bird from bath is key.
Derby
Crew Member
pic?
ExFlyGuy
Well-Known Member
Fired up the BBQ on this fine evening! Had some chinook from the freezer and asparagus from @Oly1 garden. This asparagus was delicious! I normally shy away from the big stuff but when I went to get this ready for the grill there was no hard end to break off so I tried a piece raw and I knew I was in for a treat. Finished the plate with some sidekick for a quick dinner. Going to walk down to the beach now. Enjoy Mother’s Day weekend all!
Bryan Allen
Well-Known Member
I have a friend from New Zealand who had an asparagus farm and he gave me the goods about the best eating asparagus. He laughed when I told him that we got a lot of Mexico skinny spears here. "They are sending you the forced stuff that they dont want. The skinny stuff had less flavour, and its tougher and stringer . What you want mate is the big fat spears. Good as gold mate !!! "
sasqman
Crew Member
Looks amazing! I need to start making my portions like this so I can can cut 15 lb.
walleyes
Crew Member
Went on the smoker at 10:30 this morning. Now I’m sitting here watching Diners, Drive-Ins and Dives waiting lol. Will still have to rest an hour once I pull it as well. Won’t be anything too fancy tonight, smoked brisket on a bun with homemade potato salad with corn on the cob.
