What did everyone cook today?
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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.
johnsbrewhouse The milk with the halibut was not for any fishy taste. It was just for body while grilling it as a steak. But, did the milk (or as someone mentioned: buttermilk[milk with lemon]) on other fish that tended to be a little fishy after thawing and it worked well. I’m with calldoctoday on getting hold of fresh Halibut. Maybe need to call some buds at Cleveland Fish. A nice thick halibut steak is sounding very good.
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Inside cooking today. A slab of ribeye. Kind of a first. Usually a grill thing.
The end result was good. Is it spring yet?
PapaSop It obviously only made it to the plate for a short trip.
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johnsbrewhouse The milk with the halibut was not for any fishy taste. It was just for body while grilling it as a steak. But, did the milk (or as someone mentioned: buttermilk[milk with lemon]) on other fish that tended to be a little fishy after thawing and it worked well. I’m with calldoctoday on getting hold of fresh Halibut. Maybe need to call some buds at Cleveland Fish. A nice thick halibut steak is sounding very good.
zbigjeff Just checked with Seattle Fish Company, halibut is out of season until March 15 from Alaska, flash frozen is $24.95 lb. right now. You can probably find it at Costco too for a bit cheaper. It will all be previously frozen or frozen.
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zbigjeff Just checked with Seattle Fish Company, halibut is out of season until March 15 from Alaska, flash frozen is $24.95 lb. right now. You can probably find it at Costco too for a bit cheaper. It will all be previously frozen or frozen.
johnsbrewhouse I can wait at that price and because of “The COVID”, the freezer is not being utilized enough for restocking it. There’s less “gatherings” since many are scared out of their minds right now. Can’t wait for “things” to loosen up a bit. But, thanks for checking the halibut pulse.
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Tex_77 Right now it is because I’m only getting half power. The new valves are arriving sometime this weekend. Then, the party is back on.
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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.
johnsbrewhouse thanks I can relate. Whitefish is big up here. Makes a great smoked fish and sausage. Now if I can only get the shop to give me their recipe. LOL My favorites are trout and salmon, fresh or smoked.
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calldoctoday You probably eat more steak than anyone I know!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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calldoctoday You probably eat more steak than anyone I know!
Jonathon Nothing wrong with eating lots of steak! I’m going to be cooking a tenderloin this weekend! Also going to try out the Chicken on the Run breading on some fish.
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Tex_77 Nice, that’s one of the things they reached out to me and said to try. Specifically, he said to try shrimp, and I never need much of a reason to eat shrimp so we will post results!
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calldoctoday You probably eat more steak than anyone I know!
Jonathon Gee, I thought that was PapaSop . However, I got a good price on some Winn Dixie Beef Choice T-Bones for $5.79 on the way back to the office this evening. I could not help myself, so I got three of them with three big taters. You know, its been too long…
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johnsbrewhouse thanks I can relate. Whitefish is big up here. Makes a great smoked fish and sausage. Now if I can only get the shop to give me their recipe. LOL My favorites are trout and salmon, fresh or smoked.
YooperDog How about that Smoked Mullet?
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Reverse seared a Certified Angus Beef tenderloin on my PK360 PK-Grills using B&B Oak Lump Charcoal.
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That tenderloin looks amazing and cooked perfectly.
We spend yesterday making 20 lbs of summer sausage and finished up stuffing 25 lbs of snack sticks this morning.
Some shots of the crew in my basement playroom.
Paul
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That tenderloin looks amazing and cooked perfectly.
We spend yesterday making 20 lbs of summer sausage and finished up stuffing 25 lbs of snack sticks this morning.
Some shots of the crew in my basement playroom.
processhead Love that Sausage Press. Everything else looks good too!
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processhead Love that Sausage Press. Everything else looks good too!
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That tenderloin looks amazing and cooked perfectly.
We spend yesterday making 20 lbs of summer sausage and finished up stuffing 25 lbs of snack sticks this morning.
Some shots of the crew in my basement playroom.
processhead I have my great grandparents sausage stuffer similar looking to yours. Missing the tubes and fitting, but it is one solid piece of equipment.
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Made some fried catfish tonight using the Chicken on the Run breading Walton’s sells and it turned out great. I might add a little corn meal to the mix next go round. Also made home made coleslaw and red beans and rice to go with it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Made some fried catfish tonight using the Chicken on the Run breading Walton’s sells and it turned out great. I might add a little corn meal to the mix next go round. Also made home made coleslaw and red beans and rice to go with it.
Tex_77 Looking Good! Well, except for, where’s those Winter Crappie?
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Tex_77 Looking Good! Well, except for, where’s those Winter Crappie?
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