What did everyone cook today?

[Steve Winscot]

lkrfletcher Nice presentation!

[Steve Winscot]

GWG8541 Nice looking plate. That’s quite the grill, I’m starting to want an upgrade.

[calldoctoday]

lkrfletcher Man, you have got it down pat!

[GWG8541]

Steve Winscot I was really skeptical about how much I would use it, but I use it a lot. That is a Members Mark or Sam’s Club brand name. I looked it over pretty good before buying one and was ready to buy a Blackstone before seeing this and the price difference. Based on the design, am pretty sure it is made by them. So far I really like it. It came with a soft cover, but I wish it had a hard cover. Apparently Sams has one with a hard cover now and doors on the front selves. Im still happy with this unit and will most likely fabricate a hard cover some day. Camp Chef makes a nice sturdy looking unit and the cooking surface is noticeably thicker. Im not sure what size the cooking surfaces are on them. If you are a Sams shopper, hopefully your store has a display model.

[Surg]

Gravlox finished curing.

[cdavis]

Surg looks delicious

[lkrfletcher]

gus4416 no. I ground a pound of chicken mixed with 1/2 cup of mozzarella and 1/4 cup Parmesan and an egg. Mix it up, roll it out on parchment paper and cook at 450 for 15 minutes…

Pull, cool, then put on toppings and broil til melted.

[lkrfletcher]

Surg always wanted to try making that

[Surg]

lkrfletcher
You should definitely do it it’s super easy. I usually buy a large piece and cook most of it for dinner but save a piece do this with it.
This is the recipe I use:
GRAVLOX

One 2-pound salmon filet (skin-on) I USED SKIN OFF
3 tablespoons salt
2 tablespoons granulated white sugar
1 tablespoon freshly ground black pepper
1 bunch fresh dill (chopped) I USED 1Tbsp dried dill from jar.
Cake over fish
Seal in vac bag for three days turning each day
Then remove from bag, rinse and enjoy.

[calldoctoday]

Surg Absolutely beautiful! Do you keep it after the cure or does it get eaten up pretty quick? If you store it after the cure, have you found that freezing it has any ill impact on it? Full of questions today, that stuff looks good!

[lkrfletcher]

Margarita production line

Pineapple. Blueberry. Blackberry
Ready to go into the sous vide for infusion.

[Surg]

lkrfletcher oh man that looks amazing. What a great idea.

[Surg]

calldoctoday
Usually eat it all up within 3 to 4 days. That’s why I started doing only a part of the fillet because I’m the only one that eats it in the family (so far). It’s nice to be able to play around with the amount of dill, pepper, etc. to get it just to your liking. Honestly not sure how well it would freeze.

[craigrice]

supper was easy today we had Reubens and fry’s

[gus4416]

lkrfletcher sounds really good and looked good to

[lkrfletcher]

Done infusing. Finished product

[Tex_77]

Well I didn’t cook anything this weekend as I was out of town for a wedding. However I did hit up a fantastic meat market in KC, Bichelmyer Meats. They had huge selection of meats, as well as several types of brats. The highlight though was the street tacos that they make only on Saturday’s, they were awesome and easily in the Top 5 best tacos I’ve had. I went with the barbacoa, steak, and tounge. Check them out if you are ever in KC. Midwest_kc have you had thier tacos?

[calldoctoday]

Tex_77 Looks just about like Martin’s in Ada, Oklahoma, without the tacos. That is GOOD!

[lkrfletcher]

Tex_77 They look amazing

[Jonathon]

Chicken made with |JP-S-Custom-Chicken-Scratch-Fini and then smoked with my camp chef woodwind. We then topped it with fresh salsa from Allison. Before you laugh, some of the “fresh” stuff from Aldis is absolutely delicious and their salsa is my 2nd favorite salsa.