What's for dinner tonight ?

[IronNoggin]

Comfort Food = Halibut Fish & Chips:

 

[leaseman]

What coating you using Matt?

 

[IronNoggin]

Sifted flour, egg wash, Italian bread crumbs for this go.

Nice & Crispy on the outside, very juicy and flavorful inside.

Yummy!
Nog

 

[Gear'n'beer!]

First Brisket on the new pellet grill. Turned out pretty good.

Looks great.....what method did you use? Did you transfer to the oven for the "stall"?

I have 1/2 a market brisket in the freezer of USDA prime I need to do up

 

[walleyes]

Cajun Blackened Ling Cod with Carbonara Linguine Pasta.

 

[Skins88]

Looks great.....what method did you use? Did you transfer to the oven for the "stall"?

I have 1/2 a market brisket in the freezer of USDA prime I need to do up

Started at 260. Raised to 280 during the stall and then wrapped in paper to finish. Salt and pepper for the rub. I bought the Aaron Franklin Masterclass. Followed as closely as I could. Next time I might start a little lower than 260. Maybe 240. I just left it on the smoker. Didn't transfer to the oven.

 

[tubber]

Hali is getting low so we had the greenling. Lightly battered in a combo of Krusty's pancake, corn flour, and corn starch, then dipped in Panko and fried in about 1 cm of oil.

 

[adanac]

Butterflied leg of grass fed lamb sous vide at 133F for 8 hours , browned in the cast iron then slathered in the lamb goo ( Dijon, fresh rosemary , dried oregano, extra virgin olive oil, quarter puréed white onion, 3 garlic cloves , lemon zest, s&p and blasted at 550 to finish, rest for 20 mins

 

[CIVANO]

Had this last night and it was really good.

https://www.recipetineats.com/thai-beef-salad-2/

 

[IronNoggin]

Duck Duck (leftovers from the other day) stir-fry:



Served over Basmati and accompanied by a decent Red.

 

[Rain City]

Pickled (marinated) Haida Gwaii Chanterelles with some salami, asiago and crusty bread. Perfect for an afternoon red . I feel like this simpler time is taking me back to Nonna's kitchen more often.

 

[walleyes]

Grilled moose burger, extra old cheddar, thick cut hickory smoked bacon served on fresh made Navajo flat bread.

 

[Rain City]

Grilled moose burger, extra old cheddar, thick cut hickory smoked bacon served on fresh made Navajo flat bread.

You make the bread? Looks great!

 

[walleyes]

You make the bread? Looks great!

My wife did, it is very good bread. Not hard or chewy at all, suited the burgers really nicely. It was only her second time making it but it’s quite simple to make.

 

[IronNoggin]

Second last Russian Boar ham I had Pete's Mountain Meats (he does one hell of fine job!) turn into smoked hams for me.
Sirloin that is:

Sat on the counter most of the day defrosting:

An hour and half in the clay baker at 325 degrees - House now smelling WONDERFUL!

Choppy Whacky with juices running everywhere!

Loaded up with the other goodies:

And Romantic Dinner for Two:

Normally I take the leftovers and make split pea soup. After chowing down, the decision was made NOT with this one!
Superb flavor, melt-in-your-mouth consistency (no need for the knife at all) means this will be another meal unto it's own in the next couple of days...

Cheers,
Nog

 

[walleyes]

Darn that’s some fine looking meat nog.

 

[Gear'n'beer!]

Crab and lasagne

 

[Reeltime]

Second last Russian Boar ham I had Pete's Mountain Meats (he does one hell of fine job!) turn into smoked hams for me.
Sirloin that is:

Sat on the counter most of the day defrosting:

An hour and half in the clay baker at 325 degrees - House now smelling WONDERFUL!

Choppy Whacky with juices running everywhere!

Loaded up with the other goodies:

And Romantic Dinner for Two:

Normally I take the leftovers and make split pea soup. After chowing down, the decision was made NOT with this one!
Superb flavor, melt-in-your-mouth consistency (no need for the knife at all) means this will be another meal unto it's own in the next couple of days...

Cheers,
Nog

You should change your name to IronChef.. boar ham looks out of this world

 

[getbent]

Now you

Pickled (marinated) Haida Gwaii Chanterelles with some salami, asiago and crusty bread. Perfect for an afternoon red . I feel like this simpler time is taking me back to Nonna's kitchen more often.
View attachment 51773

Now you have to build a curing chamber and make your own salumi!

 

[Matthew S.]

Nothing, can't afford to eat. Thank you Covid19. Dollar store can goods it is