What's for dinner tonight ?
- Thread starter scott craven
- Start date
Sotally Tober
Well-Known Member
I love horseradish, use lots of it with beef and have it with salmon too.Pic's or it didn't happen. Sounds great Scott!
C'mon man, salmon is the "red meat" of the sea. I am sure it would be great on salmon as well. I'll try it and post the results. HR is an acquired taste for sure but it is surprising how many ways you can use it in recipes.
Thanks for sharing.
I have a recipe that has freshly grated horseradish in the coating that covers a salmon fillet. I will look for the recipe and post it if anyone wants to try it.
Bondo Bill
Member
Thanks Sculpin
My job was easy....
I smoked up the brisket, chicken and Mac n Cheeze
Every thing else was done by my better half of 34 years ...including the cleanup
Bill
Sotally Tober
Well-Known Member
Looks great!
That makes me hungry, I may have to smoke another brisket soon.
What smoker do you have?
Bondo Bill
Member
While I hate to admit it but...it was all done in a pellet smoker.
I own a number of stick burners and they have treated me well over the years but the older I get the lazier I get. Too be honest I considered myself the last person that would purchase a pellet smoker...I always thought of smoking in them as cheating
Anyways last April I ordered a RecTec 680 pellet smoker. There was a little of a learning curve going from a stick burner to a pellet smoker but once I figured out the pellets limitations and how to over come those limitations , my stickburners are now collecting cobwebs.
Sotally Tober
Well-Known Member
While I hate to admit it but...it was all done in a pellet smoker.
I own a number of stick burners and they have treated me well over the years but the older I get the lazier I get. Too be honest I considered myself the last person that would purchase a pellet smoker...I always thought of smoking in them as cheating
Anyways last April I ordered a RecTec 680 pellet smoker.
I Googled the Rec Tec, very nice. I have looked at Traeger units.
For now I have the 18.5" WSM to cook the large chunks of meat, it's a great unit but does require monitoring the coals during a 15 hour smoke/ cook.
My other smoker is a Bradley which is good for many other things that don't need constant heat over 225 degrees F.
ExFlyGuy
Well-Known Member
On Friday we went toquart bay with the intention of spending the night at my buddies cabin. After hauling the boat all the way there we were met with boat problems, we spent two hours wrenching at the ramp and burnt through three batteries but couldn't get her running (checked engine compression Saturday in the drive way and it was good so I replaced the distributed cap and plugs and she now runs like a dream). Any ways not to be defeated totally on Friday we went a picked a pail of chanterelle mushrooms and today for lunch I made creamy chanterelle soup with bacon, tyme, shallots and garlic yum!Bondo Bill
Member
Ain't got a lot of Salmon in the freezer this year...fishing down my way is either no fish or closed.
Anyways been smoking up some grub other then Salmon
Last Sunday was St Louis ribs
Threw them in smoker around 11am, where done just in time for the start of the Seahawks game at 5:30. 'Twas a win win combo
Anyways been smoking up some grub other then Salmon
Last Sunday was St Louis ribs
Threw them in smoker around 11am, where done just in time for the start of the Seahawks game at 5:30. 'Twas a win win combo
IronNoggin
Well-Known Member
Elk Pot Pie. A favorite around here when it gets chilly...
Quaffed back with a hearty red.
Cheers,
Nog
Quaffed back with a hearty red.
Cheers,
Nog
RageWelding
Well-Known Member
Tempura yesterday. Yams, mushrooms, squid, and spot prawns
RageWelding
Well-Known Member
Oh wow we're getting serious up in this *****.
Reeltime
Well-Known Member
Hey Dan , we get our pig from Columbus meats they're stocked all the time which i like call couple days ahead ,
there whole lamb is also really good make sure when you buy the lamb ask for local lamb not New Zealand lamb we found
the local lamb had way more taste ... one more thing you must try their home made Italian sausages get the spicy and some fennel ones ...
Columbus Meats - link > http://columbusmeatmarket.com/
also try Keas meats
there whole lamb is also really good make sure when you buy the lamb ask for local lamb not New Zealand lamb we found
the local lamb had way more taste ... one more thing you must try their home made Italian sausages get the spicy and some fennel ones ...
Columbus Meats - link > http://columbusmeatmarket.com/
also try Keas meats
Thanks for the info. I usually get mine from Penguin meats out in White rock and have been pretty happy with them but it's always good to have "recommended" options
I usually do 2 pig roast a year , three last year. I use a Cajun roasting box with a smoke generator pumping away . Im going to try those sausages for sure!
Thanks
Dan
I usually do 2 pig roast a year , three last year. I use a Cajun roasting box with a smoke generator pumping away . Im going to try those sausages for sure!
Thanks
Dan
Reeltime
Well-Known Member
I'm wondering if that Cajun roasting box if it's like that cuban roasting box , that style of cooking looks unreal putting out the most crispiest pork ...
maybe put up a picture of your set up , very interested in it if it's what i think it is ...if you don't mind telling me where you bought it ,
i like the smoke generator idea ...
Thanks
Marco
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