What did everyone cook today?
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Finally had opportunity to use the BGE this year. First grilling day of the year. A couple of bone in strips with some mushrooms and onions along with a side of grilled asparagus rafts.
YooperDog looks great
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The Chipotle lime sweet rub is the winner here, but surprisingly or maybe not, the EAT BBQ came in 2nd. I love the butter garlic rub but the other two were better on this
Jonathon very nice
Life is a Garden - Dig it.
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Jonathon very nice
Philly brats keto style.
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kyle We are on the tail end of our asparagus season. I’ve been trying to eat as much as possible. A friend suggested eating it raw…it’s surprisingly good! I think it would make for a great addition in cold salad with oil and vinegar. It has good crunch and a fresh green flavor.
Joe Hell i grab then as a snack when I work in the yard or garden. It is sad they are coming to an end. I got about a half a lb yesterday and put them with sliced Baby Bella shrooms and onions on the outdoor griddle.
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Jonathon I am shocked. I know the Chili Lime is very good, but we like the Garlic Butter a lot too, depending on the situation. I was surprised the Eat beat the garlic butter out, truly. Different tastes (strokes) for different folks!
Jonathan awesome looking plate. I’ll be ordering the Chipotle Lime Sweet rub next.
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Philly brats keto style.
lkrfletcher I eat them like that many times and didn’t realize that I was “doing it” your style.
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Steve Winscot Wow! I have not been down to Baja in over 50 years, probably closer to 60. We used to camp down there regularly. I can promise you, it was a different world then, from photos I have seen of the area. I was not sure whether or not it was safe down there any more other than in the La Tourista places, that we cannot afford. It was really nice back then, wild, quite, cheap, good.
calldoctoday I stay away from the population and limit trips to town for supplies and groceries once every ten days. If you camp close to towns you have to lock everything up or it won’t be there when you wake up in the morning. Best place so far is Punta Mechudo in between SAN EVERISTO and Punta Coyote 55km North of LaPaz. We rarely see another human there besides local fisherman cruising by.
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Steve Winscot When I was in SD we would drive down to Puerto Nuevo for lobster. It was a different Mexico then.
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wdaly We cross the border in the morning and don’t stop until We are away from the big cities. Then we start camping and fishing, If you avoid populated areas its not to bad.
EGG ROLL IN A BOWL - KETO
I know it don’t look like much. But this tastes really good. It is basically what’s in an egg roll but without the wrapper. Topped with sriacha Mayo. Keto custard for dessert
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I was working outside today got lazy and did burgers on the grill and fry’s in the air fryer
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Worked all day on meat projects. Put 3 1/2 lbs. of Colorado jerky on the smoker first thing, then went to grinding the 9 lbs. of pork sirloin roasts for my sausage making. Made 5 lbs. of Landjaeger about 2.5 lbs. in 16 mm brown collagen casing and the rest in 28-30 mm hog casing. Made a 5 lb. batch a Cheddar Brats from my own recipe and a 5 lb. batch of Kielbasa as well. My butts dragging and I smell like I’ve been smoked, but the Brats were good and the wife was happy with them. Happy wife, better life!
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I was working outside today got lazy and did burgers on the grill and fry’s in the air fryer
craigrice I was lazier than that. Worked in the yard all day so took the Mrs. to the bar for burgers. Sometimes you just need to let someone else cook!
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EGG ROLL IN A BOWL - KETO
I know it don’t look like much. But this tastes really good. It is basically what’s in an egg roll but without the wrapper. Topped with sriacha Mayo. Keto custard for dessert
lkrfletcher I am going to have to try that keto custard, it looks pretty darn good.
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Worked all day on meat projects. Put 3 1/2 lbs. of Colorado jerky on the smoker first thing, then went to grinding the 9 lbs. of pork sirloin roasts for my sausage making. Made 5 lbs. of Landjaeger about 2.5 lbs. in 16 mm brown collagen casing and the rest in 28-30 mm hog casing. Made a 5 lb. batch a Cheddar Brats from my own recipe and a 5 lb. batch of Kielbasa as well. My butts dragging and I smell like I’ve been smoked, but the Brats were good and the wife was happy with them. Happy wife, better life!
johnsbrewhouse That looks real nice!
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Pickled mackerel for the first time. Did it two different ways. Both came out great!
And some baked salmon for dinner.
Sides of cauliflower rice stir fry and mashed potatoes courtesy of Trader Joe’s. (Not pictured)
Also started curing some gravlox with an extra piece of salmon.
“A smooth sea never made a skilled sailor.”
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Pickled mackerel for the first time. Did it two different ways. Both came out great!
And some baked salmon for dinner.
Sides of cauliflower rice stir fry and mashed potatoes courtesy of Trader Joe’s. (Not pictured)
Also started curing some gravlox with an extra piece of salmon.
Surg salmon and trout are probably my two favorite fish. I like them fresh and cold smoked. Gravalox is always a great way to use up an extra piece of salmon. Never had pickled mackerel, but have eaten my weight in pickled herring and pike. Is the mackerel a pretty firm flesh fish?
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Here is a little South American Chicken Split Breasts, brined in my Home Made South American Brine, dusted nicely with South American Style spices, then smoked for about an hour & a half, maybe a little more with Pecan & Hickory. Served up with some of Margaret’s baked Apples & Pecans, a bowl of Barracho Beans, & some steamed garden vegetables.
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Here is a little South American Chicken Split Breasts, brined in my Home Made South American Brine, dusted nicely with South American Style spices, then smoked for about an hour & a half, maybe a little more with Pecan & Hickory. Served up with some of Margaret’s baked Apples & Pecans, a bowl of Barracho Beans, & some steamed garden vegetables.
calldoctoday brings back memories from a time working with our southern neighbors. Looks fantastic.
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Surg salmon and trout are probably my two favorite fish. I like them fresh and cold smoked. Gravalox is always a great way to use up an extra piece of salmon. Never had pickled mackerel, but have eaten my weight in pickled herring and pike. Is the mackerel a pretty firm flesh fish?
YooperDog
Nice. Never had pickled pike but sounds good. Yeah mackerel is similar to herring in texture. Actually one of the pickled ones I just made could fool me in a blind taste test. Definitely a fan of gravlox and once I figured out how easy it is to cure it myself I find it hard to pay for it already prepared.“A smooth sea never made a skilled sailor.”
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