What did everyone cook today?
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Cabelas90 said in What did everyone cook today?:
Joe Hell Is that the Stargazer Brand Cast?
I’m not a cast iron expert but in Google’ing around it looks like a FINEX skillet. They look great, but $195 for a 12"? Whew!
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Same old steak thing here but… There’s a problem.
Argh
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PapaSop That’s Funny!
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gChart Whisky, WhisKEY!
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This post is deleted!
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gChart No problem, I wasn’t worried about that. I was just trying to do my take on it, but writing it vs saying it, does it no justice.
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PapaSop we got a piper down, we got a piper down…
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PapaSop OH NO an empty bottle. Hope you had a backup.
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Cabelas90 said in What did everyone cook today?:
Joe Hell Is that the Stargazer Brand Cast?
I’m not a cast iron expert but in Google’ing around it looks like a FINEX skillet. They look great, but $195 for a 12"? Whew!
gChart The 8 (6-4,6,8,10,11,12 inch); 1 (8 inch square); 1 (5 quart tripod pot) didn’t cost $195. Wow. It better taste better in that one. Your spread did look delicious.
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Smoked some tuna filets today that I had sitting in the freezer from this summer that were fresh frozen. Thawed them and brined them overnight in sea salt and brown sugar.
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Smoked some tuna filets today that I had sitting in the freezer from this summer that were fresh frozen. Thawed them and brined them overnight in sea salt and brown sugar.
johnsbrewhouse never had smoked tuna. Do they stay pretty moist or have a dry finish? Looks good, I bet it tastes pretty good on crackers.
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johnsbrewhouse never had smoked tuna. Do they stay pretty moist or have a dry finish? Looks good, I bet it tastes pretty good on crackers.
YooperDog They can dry out quickly if you don’t keep an an on you temps. They do need to be brought to 160 degrees at least on the smoker, if only smoked. You can do a partial smoke and then can it and it stays moister. You could compare it to smoked whitefish as far as the moisture. I would say it is dryer than a cooked piece of tuna, but really good, it fishy.
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Smoked some tuna filets today that I had sitting in the freezer from this summer that were fresh frozen. Thawed them and brined them overnight in sea salt and brown sugar.
johnsbrewhouse The brine would definitely elevate that tastiness. Love smoked tuna.
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johnsbrewhouse The brine would definitely elevate that tastiness. Love smoked tuna.
zbigjeff fortunately, I only live 100 miles from the Pacific Ocean, so in the summer we can get fresh Albacore tuna kind of cheap right of the boats if we want to make the trip down to the ocean for the day. I usually get some other fish while I am down there. I don’t eat fresh water fish, with the exception of steelhead or fish that make trips to the saltwater and sturgeon. Brining does make a difference, I think my salt level could be a bit lower, I brined it like my salmon which isn’t as delicate.
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zbigjeff fortunately, I only live 100 miles from the Pacific Ocean, so in the summer we can get fresh Albacore tuna kind of cheap right of the boats if we want to make the trip down to the ocean for the day. I usually get some other fish while I am down there. I don’t eat fresh water fish, with the exception of steelhead or fish that make trips to the saltwater and sturgeon. Brining does make a difference, I think my salt level could be a bit lower, I brined it like my salmon which isn’t as delicate.
johnsbrewhouse I’ve also “brined” fish in whole milk. Especially, halibut before I cook it on the grill or smoke it. It firms up the meat just a touch and takes most of the fishy smell out. You can also use lemon water to brine. That also takes some of that “fishy” out of the fish once its frozen and thawed. Glad you had fun obtaining it initially.
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johnsbrewhouse I’ve also “brined” fish in whole milk. Especially, halibut before I cook it on the grill or smoke it. It firms up the meat just a touch and takes most of the fishy smell out. You can also use lemon water to brine. That also takes some of that “fishy” out of the fish once its frozen and thawed. Glad you had fun obtaining it initially.
zbigjeff Have not heard of the milk trick in a while. We used to use milk or better yet a milk & mustard mix for brining shark a long, long time ago when we used to get to go fishing & found out shark was good or at least some varieties. The milk, milk mustard, or even milk lemon trick (kind of like buttermilk) works real well.
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They use milk with dogfish(shark) here, never have used it with anything else. Fresh halibut really has no fishy smell, neither does tuna until you freeze it. I would much rather smoke it fresh, but those filets got lost in the fridge freezer. They were suppose to be dinner one night.
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