What's for dinner tonight ?
- Thread starter scott craven
- Start date
the force
Crew Member
The vid was great, quite enjoyed it Kael. Defn going to make these as well.
Tuna here tonight, repeat this a few more times and I’ll have the wife convinced to buy a tuna worthy boat!
kaelc
Crew Member
Thanks boss! It is great to hear the feedback. What type of tuna? I still have a few vacuum packed pieces of albicore from a couple years back that might be best smoked. I had a weather window and a member invited me to buddy boat but I didn’t get it together in 2024. Hopefully with some work on the boat I’ll feel confident to go if we have good weather this year. Members and videos from down south have me itching to go for big tuna down south someday too!
IronNoggin
Well-Known Member
Stuffed Quail
Served up with stuffing obviously, butternut and a grand Merlot!
Cheers
Served up with stuffing obviously, butternut and a grand Merlot!
Cheers
Jamesonm
Active Member
My dad would lose his ****. He used to catch frogs all the time back in ON.Don't think my Lady thought I was serious when she called yesterday to inquire what was on the menu for din-din. Frogs Legs. Long pause then OK...
Had a few moments to kill when last over in Vancouver, so I stopped by my favorite Chinese grocers to pick up some quail. Right beside the birds were planks of Frog's Legs, so of course I latched onto a couple:
Did the usual flour egg wash and seasoned bread crumbs before leaping into a hot frying pan:
Got them nice & crispy on the outside, while tender and juicy inside. Served up with a cold German mixed veggie salad, and wild rice with chanterelles:
Accompanied by an excellent Cabernet Sauvignon / Merlot blend:
They are quite succulent! Close texture to chicken, but have their own delicate flavor. Happy I collected two planks worth as there will be another dinner like this one down the road...
Cheers
scott craven
Well-Known Member
IronNoggin
Well-Known Member
Whe has a fine Merlot with Eggs Benny??
Me of course, when the Eggs Benny is for Din-Din!
Me of course, when the Eggs Benny is for Din-Din!
tubber
Well-Known Member
We have a house, two solid pensions, enough savings, and no debt, but I still prefer a good pot roast to paying for prime rib.
This is part of a brisket point.
Dry rubbed overnight, seared and pulled out of the pot, then onions, leeks, celery, garlic, and a bit of tomato paste go in. Throw in a 1/4 cup of flour, a bit of red wine, and then some beef broth, bring to a boil and put the meat back in.
Back in the convection oven at 240F for 3 hours, then 3 more at 195. Flipped it a couple times. Rested for an hour in the warmish lower oven while the baked spuds and brussels finished.
Fork tender
This is part of a brisket point.
Dry rubbed overnight, seared and pulled out of the pot, then onions, leeks, celery, garlic, and a bit of tomato paste go in. Throw in a 1/4 cup of flour, a bit of red wine, and then some beef broth, bring to a boil and put the meat back in.
Back in the convection oven at 240F for 3 hours, then 3 more at 195. Flipped it a couple times. Rested for an hour in the warmish lower oven while the baked spuds and brussels finished.
Fork tender
Alex_c
Well-Known Member
Looks deadly, looks like the pup approves too
IronNoggin
Well-Known Member
Baking Soda as a Meat Tenderizer
Why You Should Tenderize Meat with Baking Soda | Arm & Hammer
Learn how to use baking soda to tenderize meat through a process called velveting, which helps make your steaks, chicken cutlets and game meats juicier.
www.armandhammer.com
We did this method with already tender moose sirloin steaks last night (moose was hung 21 days).
They sat in the fridge for just over 5 hours with the baking soda mix on them.
Warmed up to room temperature, then dropped on a hot BarBee.
Cooked to just shy of medium rare as always.
They turned out to be the tenderest and juiciest steaks we have had in a long time!
Took moose that was great, and turned it into Excellent!
Looks like we have a winner here!
Forgot the pix, but will do some when I try this the next time (likely soon given the results!)
Nog
Stosh
Well-Known Member
Looks great. What kind of stone did you get? Was it done on a bbq or in an oven?
Thanks
Stosh
I got it from home hardware, looks clay. In the oven at 500 degrees on convection.
adanac
Well-Known Member
Did up a breast of Veal the same was I do a porchetta and it turned out fantastic
-Trim and flatten out breast
-Make paste consisting of sundried tomato , pine nuts , parsley , lemon zest, garlic , anchovies , fermented Calabrian chillis
- score flesh side of breast , cover liberally in paste and truss, cover in salt pepper & oil
- 15 mins at 550 on roasting rack to brown
- in Dutch oven , soften 4 yellow onion , head of garlic , rosemary and thyme sprigs
- Add roulade of veal , add in 50/50 beef stock and white wine , half way up the veal
- in the oven for a hour at 350 , at one hour mark flip it and braise for another hour
- remove lid flip it right side up again and crank to 400 for an additional 30
- reduce braising liquid for sauce
I also made a gremolata to top with , one of the best things I’ve ever made
-Trim and flatten out breast
-Make paste consisting of sundried tomato , pine nuts , parsley , lemon zest, garlic , anchovies , fermented Calabrian chillis
- score flesh side of breast , cover liberally in paste and truss, cover in salt pepper & oil
- 15 mins at 550 on roasting rack to brown
- in Dutch oven , soften 4 yellow onion , head of garlic , rosemary and thyme sprigs
- Add roulade of veal , add in 50/50 beef stock and white wine , half way up the veal
- in the oven for a hour at 350 , at one hour mark flip it and braise for another hour
- remove lid flip it right side up again and crank to 400 for an additional 30
- reduce braising liquid for sauce
I also made a gremolata to top with , one of the best things I’ve ever made
IronNoggin
Well-Known Member
So... A Buddy of mine shot a massive bull elk this past fall. He gave me one of the tenderloins from it. We tried a couple slices some time ago, but we both agreed we could tell it was an older bull as the tenderloin wasn't really all that tender.
Jump forward to yesterday - I had recently tried the baking soda trick of tenderizing meat with good success. Thought why not try the same on that elk? So I thawed out a nice sized piece, cut it into steaks, hit it up with the baking soda and into the fridge for around 8 hours. Didn't look all that appetizing when it came out of the fridge:
But a quick rinse, application of some spices and a little oil, then onto the BarBee:
Cooked it our usual just shy of medium rare, then served up with baby taters and corn on the cob:
And of coarse accompanied by a fine Merlot.
What a difference that trick makes! These were VERY Tender, VERY juicy, and extremely flavorful!
Quite pleased I learned that trick alright. It has now earned a well deserved place in my cooking arsenal!
Cheers
Jump forward to yesterday - I had recently tried the baking soda trick of tenderizing meat with good success. Thought why not try the same on that elk? So I thawed out a nice sized piece, cut it into steaks, hit it up with the baking soda and into the fridge for around 8 hours. Didn't look all that appetizing when it came out of the fridge:
But a quick rinse, application of some spices and a little oil, then onto the BarBee:
Cooked it our usual just shy of medium rare, then served up with baby taters and corn on the cob:
And of coarse accompanied by a fine Merlot.
What a difference that trick makes! These were VERY Tender, VERY juicy, and extremely flavorful!
Quite pleased I learned that trick alright. It has now earned a well deserved place in my cooking arsenal!
Cheers
