What's for dinner tonight ?
- Thread starter scott craven
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Reeltime
Well-Known Member
Very nice!!!!This was a long drawn out process but finally got to eat my Montreal smoked meat tonight18 days from the day I first wet brined the brisket point. Stayed in the wet brine for 10 full days flipping it every day, then rinsed it off well and soaked it changing the water out multiple times for about 8 hrs of rinsing to weaken the saltiness of the meat. Then dry rubbed it and cold smoked it with temps between 60 to 70F for 16 hrs then cold air dry cured it for a full 7 days then today I steamed it low and slow for 7 hrs until the temp probe went in and out like butter. Meat finally rendered it's fat enough and protein fibers broke down enough at 205F internal temp. Made up some home made rye bread, homemade coleslaw and homemade mustard sauces for the sandwich. When the sandwich was built I then steamed the whole sandwich for another minute to soften and steam the bread. Was delicious! So much flavor. Not quite like corned beef or pastrami. Definitely it's own unique flavor. Nice and smokey, peppery, mild saltiness and still retains the beefy flavors too.
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Tsquared
Well-Known Member
Hot and Cold!Did these baby backs in the Bradley today, now they go in the instant pot for a shot of pressure and tonight I’ll sauce him and they’ll hit the grill for our dinner party. Then I got the Bradley cooled down and put 4 sides of springs for cold smoking. The smokers getting a workout! Sorry, site says pic of the springs is too large to upload.
T2
Chasin' Dreams
Well-Known Member
Made a fusion dish combining some Italian flavors with other Mediterranean and some Southern flavors. I'm a paprika spice nut so that's the back ground flavor of the dish with both sweet Spanish and hot Hungarian paprika. I then mellowed those flavors out with a spin on a type of fettuccine carbonara type sauce along with a bunch of other ingredients to pull it all together. Farmer double Alder smoked bacon, home smoked apple herb pork sausage, Italian home smoked Ciauscolo sausage, Spanish and Hungarian Chorizo, Mediterranean anti pasto, white wine, olive oil, cream cheese, mushrooms, sauteed onions, garlic, pesto bocconcini, organic spinach whole wheat herb pasta, heavy cream, cherry tomatoes, chives, cilantro, sweet basil and fresh Parmigiano Reggiano.
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Chasin' Dreams
Well-Known Member
Homemade sushi night!
Smoked Albacore Tuna and Spring Salmon Lox, East Coast Bay Scallops, Avocado, spicy mayo, Masago, and fresh dill inside out rolls and a couple Chopped Scallop/Masago mayo nigiri sushi.
Reeltime
Well-Known Member
Holy chit!! i need to up my sushi game.Homemade sushi night!Smoked Albacore Tuna and Spring Salmon Lox, East Coast Bay Scallops, Avocado, spicy mayo, Masago, and fresh dill inside out rolls and a couple Chopped Scallop/Masago mayo nigiri sushi.
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nicnat
Well-Known Member
awesome pics and great work Chasin Dreams. would you mind posting your recipe for the low carb pizza dough? it would be much appreciated. I tried one from the wheat belly book, it was ok but not great, I have some relatives showing up in a coupla days that are on the low carb thing and we are thinking of giving it a shot. could afford to lose a few pounds , lol.
Chasin' Dreams
Well-Known Member
Nicnat if you just google "fathead pizza dough" you'll find the recipe on several websites and also on youtube videos. I just add some Italian herbs and seasonings to the dough. I suggest watching a youtube video on how to make it cause it will show how to do it all. It's important to poke fork holes in the dough so that as it heats in the oven on the bottom hot air will go through it instead of expanding and blowing the dough upwards due to the mozza cheese in it. And put just the dough in the oven for 10 minutes then take it out, flip it over and put the toppings on that side then put it back in the oven. The youtube videos show it all. And most recipes are for a pretty small pizza. I double the ingredients to make a large one.
Rain City
Crew Member
On a little vacay up in Pender Harbour and my wife and I managed to jig up a couple rock fish. Fried them with a light cornstarch coating and topped with fried lemongrass, garlic, cilantro, onions and ginger. Sauce on the side made with soy sauce, all the stuff above and some thai chilis.
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Reeltime
Well-Known Member
Nice!! I do the same one of our favourite seafood feast dishes... fried spicy chilli oil, garlic, green chillies.
Chasin' Dreams
Well-Known Member
On tonight's menu...Got the smoked baby back ribs dialed in! Dry rubbed, open smoked for two hours then wrapped and juice/spice mix added and smoked for another hour, then unwrapped, basted with bbq sauce and open smoked to finish.
And some smoked organic Chilliwack and Okanagan corn basted with spice herb & lemon/white grape juice butter...OMG to die for! And my wife made some delicious skewered/charcoal grilled veggies and bocconchini balsamic tomatoes. Washed down with an ice cold dry Asahi Japanese beer.
Chasin' Dreams
Well-Known Member
Weekly burger night! Double cheese, double home ground meat with tomato, lettuce, pickles, home made sauce, and candied caramelized balsamic white wine onion bacon jam.
fish brain
Crew Member
WAIT !!!! There is Bacon JAM??? Now I can die a happy man.Weekly burger night! Double cheese, double home ground meat with tomato, lettuce, pickles, home made sauce, and candied caramelized balsamic white wine onion bacon jam.
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Chasin' Dreams
Well-Known Member
Lol it's awesome man you should make some for your next burger. Chop up a bunch of sweet onion, sautee on low heat in good extra virgin olive oil till they get very soft then add a bunch of good quality balsamic vinegar and good white wine and continue to reduce a bit longer then add some chopped up bacon to it and keep reducing. I add the balsamic and wine a couple more times. Takes about 40 minutes to get it to reduce and starts turning darker and translucent and very sweet. SOOOO Good!
Rain City
Crew Member
Tonight it's not so much what but where. Finally cooking in my new man kitchen. The wife and I are all moved in. I convinced my buddy to help me move the grill today and I'm now cooking my first self caught sockeye in four years. Now just waiting for that wop Zanatta to finish my stainless cupboard doors. It's like because I'm Italian too he's allowed to take longer! 
Chasin' Dreams
Well-Known Member
Wow awesome place to prepare food and entertain. Very nice!Tonight it's not so much what but where. Finally cooking in my new man kitchen. The wife and I are all moved in. I convinced my buddy to help me move the grill today and I'm now cooking my first self caught sockeye in four years. Now just waiting for that wop Zanatta to finish my stainless cupboard doors. It's like because I'm Italian too he's allowed to take longer!
Chasin' Dreams
Well-Known Member
On tonight's menu...Teamed up with my daughter to make a couple homemade pizza's. Home made pizza sauce and homemade dough with 5 types of cheeses. My daughter made a Margarita style with boccancini mozzarella, cherry tomatoes from our garden, fresh basil from the garden, and a strawberry balsamic reduction on pan style crust and I made a ham and pineapple in deep dish cast iron crust style. So delicious. Have been craving homemade pizza for a few days now. Even with regular flour my pizza only has 15 grams carbs/piece and the whole pizza only has 3000 calories. Not too shabby for a once and a while treat. And a smoooooooth, decadent espresso Macchiato keeps the engine running nicely
Stizzla
Crew Member
Nachos with taco beef... right off the tray! I paired it with a German Riesling because, what the hell not?!
It was a great way to end a tough work week and it was a heaping portion (bigger than it looks in the pic) and I’m still stuffed a couple of hours later!
And yes my wife does all sorts of themes for the table decorations. Happy fall
It was a great way to end a tough work week and it was a heaping portion (bigger than it looks in the pic) and I’m still stuffed a couple of hours later!
And yes my wife does all sorts of themes for the table decorations. Happy fall
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