What did everyone cook today?

[processhead]

Here we go anyway.
Fresh garlic on on the salmon.
A Blue Ribbon venison brat on the grill warming up to sustain me through the cooking.

[processhead]

Tex_77
I need to try the bacon wrapped asparagus. It can only make a good thing better.

[calldoctoday]

processhead Let us know how it turns out when you get it done. Also, tell me how that garlic taste on the Salmon. I love garlic, but normally would have thought it might be too strong unless you use elephant garlic or something. The process sure does look good though!

[Tex_77]

processhead it’s amazing. Green beans work too.

[calldoctoday]

Tex_77 Definitely, use the fresh long slender unsnapped variety. It is a very nice presentation similar to Asparagus & a wonderful tender taste!

[YooperDog]

Tex_77 good thing you got your daily serving of veggies and grains.

[Joe Hell]

Tex_77 that looks amazing Tex! I cleaned out the fridge with an asparagus, spinach and ham frittata topped with a generous amount of provolone.

[Tex_77]

Joe Hell looks good!

[calldoctoday]

Dammed, All You All are messing with my head tonight!

[YooperDog]

Joe Hell I will be right over. All my favorite food groups.

[processhead]

calldoctoday said in What did everyone cook today?:

processhead Let us know how it turns out when you get it done. Also, tell me how that garlic taste on the Salmon. I love garlic, but normally would have thought it might be too strong unless you use elephant garlic or something. The process sure does look good though!

We like fresh garlic and use it on salmon all the time. Salmon has enough flavor that the garlic does not over power the fish and you always lose some of the garlic anyway when turning the fish.

These salmon fillets did not have skin on one side so I grilled them in the grilling cage. I was kind of bummed when the fish stuck to the cage so badly in spite of coating it with oil. It tasted wonderful, just not a very good presentation while serving.

When salmon fillets have the skin on, I usually grill them directly on the grate, skin-side down until the skin separates from the flesh. Then half way through the cooking, get a wide spatula edge between the inner surface of the skin and the fillet.

Flip the fish right over on top of the skin and finish the other side. The skin stays behind on the grate and usually you can get the cooked fillets off the grill in one piece.

[zbigjeff]

Joe Hell Looks awesome and at least some of it allows the veggies to enter the arena to make it “healthy” also.

[zbigjeff]

Tex_77 The Food Network should watch out. The plating on this site is getting better each day.

[Tex_77]

zbigjeff Ha, I try sometimes! The best I usually get is me not putting a shadow on the picture, I’d have to get some external lighting to really step things up.

[zbigjeff]

Tex_77 Well, you could employ a family member to hold a flashlight appropriately and you’ll only get them to do it if you withhold food. Yep, keep smiling.

[Jonathon]

Joe Hell My goodness that looks amazing…has melted cheese ever made anything worse? Aside from sausage when it escapes and leaves holes in your meat of course.

[Joe Hell]

Jonathon I ate the entire burger somehow…passed out cold 30 minutes later.

[Jonathon]

Joe Hell How I love a good old food coma ! I am back to intermittent fasting so I have been eating bigger meals for dinner…makes me nice and sleepy!

[Jonathon]

Tex_77 this was with the direct flame feature on the camp.chef. works pretty good!

[JoeB]

This evening before my road trip. Something to munch on
The little sausage is for my dog