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  5. What did everyone cook today?

What did everyone cook today?

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  • GWG8541G GWG8541

    calldoctoday well, we were thinking alike today. I use my own marinade and smoked some salmon and glazed it with some honey and Jack Daniels. Just a chopped salad the wife threw together. The marinade is simple.

    1/2 cup of Soy Sauce
    1 Tbsp Dill
    1 tsp Ginger powder
    2 cloves diced garlic
    A few dashes of hot sauce
    Juice of one lime
    1/4 cup of light olive oil

    Marinaded 20 minutes and hit the smoke for about and hour. Turned up the heat to 325 and glazed with the honey and JD for a few minutes.
    20210718_212510.jpg

    20210718_212530.jpg

    SurgS Offline
    SurgS Offline
    Surg
    Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
    wrote on last edited by
    #4833

    GWG8541 strong work, that salmon looks perfect.

    “A smooth sea never made a skilled sailor.”

    1 Reply Last reply
    0
    • C calldoctoday

      Surg That looks fantastic & a good bit of work too. However, if you have any left, send it on down & we will chew it up!

      J Offline
      J Offline
      JoeB
      Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans
      wrote on last edited by
      #4834

      calldoctoday Did you use a smoke box on the grill?

      C 1 Reply Last reply
      0
      • GWG8541G GWG8541

        calldoctoday well, we were thinking alike today. I use my own marinade and smoked some salmon and glazed it with some honey and Jack Daniels. Just a chopped salad the wife threw together. The marinade is simple.

        1/2 cup of Soy Sauce
        1 Tbsp Dill
        1 tsp Ginger powder
        2 cloves diced garlic
        A few dashes of hot sauce
        Juice of one lime
        1/4 cup of light olive oil

        Marinaded 20 minutes and hit the smoke for about and hour. Turned up the heat to 325 and glazed with the honey and JD for a few minutes.
        20210718_212510.jpg

        20210718_212530.jpg

        C Offline
        C Offline
        calldoctoday
        Team Blue Power User Regular Contributors
        wrote on last edited by
        #4835

        GWG8541 OOOHHH, that sounds & looks so much better than mine. I like the JD & Honey a lot & thought about something like that for ours, but then got my head wrapped around the Greek. They were both good choices. Bon Appetit’.
        I am still writing tonight, but hope to but this report to rest soon & have me a little something.

        1 Reply Last reply
        0
        • J JoeB

          Surg Where are you in NJ… i lived in Long Branch for a few years in the 70’s . Ocean was across the street. Fort Monmouth. Board walk. . . . Good times

          SurgS Offline
          SurgS Offline
          Surg
          Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
          wrote on last edited by
          #4836

          JoeB been all around this great big state. Currently in Mt Laurel a town in south Jersey near cherry hill. 20min from Philly and about an hour from the beach. Used to surf in Deal just south of Long Branch.

          “A smooth sea never made a skilled sailor.”

          J 1 Reply Last reply
          2
          • J JoeB

            calldoctoday Did you use a smoke box on the grill?

            C Offline
            C Offline
            calldoctoday
            Team Blue Power User Regular Contributors
            wrote on last edited by
            #4837

            JoeB On the smoker. I have a smoke box too, but if I can just hot smoke in most situations with the interesting wood flavors, that is usually the choice for general cooking. If I was cold smoking, I would probably use my cast iron smoke box.

            J 1 Reply Last reply
            2
            • C calldoctoday

              JoeB On the smoker. I have a smoke box too, but if I can just hot smoke in most situations with the interesting wood flavors, that is usually the choice for general cooking. If I was cold smoking, I would probably use my cast iron smoke box.

              J Offline
              J Offline
              JoeB
              Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans
              wrote on last edited by
              #4838

              calldoctoday Thanks… i save my smoker for the big cooks and use the box or tube for taste on the grill with indirect grilling. Your cook looks awesome.

              C 1 Reply Last reply
              1
              • SurgS Surg

                JoeB been all around this great big state. Currently in Mt Laurel a town in south Jersey near cherry hill. 20min from Philly and about an hour from the beach. Used to surf in Deal just south of Long Branch.

                J Offline
                J Offline
                JoeB
                Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans
                wrote on last edited by
                #4839

                Surg Yep, that was one of my party stops. Great times. Every time i drove thru Cherry Hill the song of Mary Hill in cherry hill park would come to mind. 😎

                1 Reply Last reply
                1
                • SurgS Surg

                  FF4FF374-C27B-47E7-BE39-8867C18A75F5.jpeg 4FF4414D-3F18-4818-A807-BDB17A618508.jpeg BB47193A-C54D-4691-B81E-1889AB51C70E.jpeg 4BFCC637-ADCE-4183-9974-F64278FA5240.jpeg 76F9F148-CAB3-467E-9AA6-FF54CFE5866B.jpeg

                  Rib eye roast cut down to steaks (untrimmed), salt, pepper, granulated garlic in cast iron grill pan.

                  YooperDogY Offline
                  YooperDogY Offline
                  YooperDog
                  Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                  wrote on last edited by
                  #4840

                  Surg nice looking steaks. Perfect for the carnivore diet.

                  1 Reply Last reply
                  0
                  • J JoeB

                    calldoctoday Thanks… i save my smoker for the big cooks and use the box or tube for taste on the grill with indirect grilling. Your cook looks awesome.

                    C Offline
                    C Offline
                    calldoctoday
                    Team Blue Power User Regular Contributors
                    wrote on last edited by
                    #4841

                    JoeB Thank you, I really appreciate that, you have no idea. Have a great evening, what very little is left of it.

                    1 Reply Last reply
                    1
                    • gChartG gChart

                      Smoked some country ribs (shoulder cut) and made cast iron corn bread and fridge pickles from our first cucumber crop of the season. PXL_20210718_221152083_resize_44.jpg

                      YooperDogY Offline
                      YooperDogY Offline
                      YooperDog
                      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                      wrote on last edited by
                      #4842

                      gChart meaty looking country ribs. I haven’t made cornbread in quite awhile. I think I will put it on the menu next week for a cheat day.

                      J 1 Reply Last reply
                      0
                      • gChartG gChart

                        Smoked some country ribs (shoulder cut) and made cast iron corn bread and fridge pickles from our first cucumber crop of the season. PXL_20210718_221152083_resize_44.jpg

                        J Offline
                        J Offline
                        JoeB
                        Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans
                        wrote on last edited by
                        #4843

                        gChart Corn bread is mine… Everyone else STAND BACK

                        1 Reply Last reply
                        0
                        • YooperDogY YooperDog

                          gChart meaty looking country ribs. I haven’t made cornbread in quite awhile. I think I will put it on the menu next week for a cheat day.

                          J Offline
                          J Offline
                          JoeB
                          Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans
                          wrote on last edited by JoeB
                          #4844

                          YooperDog Good times… Every day is a cheat day in this household… Please don’t tell my wife i said that. I’ll be back on salads😎

                          YooperDogY 1 Reply Last reply
                          2
                          • J JoeB

                            YooperDog Good times… Every day is a cheat day in this household… Please don’t tell my wife i said that. I’ll be back on salads😎

                            YooperDogY Offline
                            YooperDogY Offline
                            YooperDog
                            Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                            wrote on last edited by
                            #4845

                            JoeB we just got home from a wedding, based on the lack of care about the food served I should get at least two additional cheat days. All institutional frozen food and tossed in roasters.

                            1 Reply Last reply
                            0
                            • C calldoctoday

                              HerbcoFood I tried to look as it sounds really good, but it locked my computer up for several minutes for some odd reason & I never could see it.

                              HerbcoFoodH Offline
                              HerbcoFoodH Offline
                              HerbcoFood
                              Regular Contributors Team Orange Sous Vide
                              wrote on last edited by
                              #4846

                              calldoctoday That is weird.

                              1 Reply Last reply
                              0
                              • SurgS Surg

                                045986D9-5012-478E-BAEF-23485E78B529.jpeg 66EAA6EC-9ECB-43DC-9F0B-4DAB01197975.jpeg 3A73C059-6312-42E7-9337-58A596028E9E.jpeg

                                Jerky! One I added 2tsp of jalapeño powder too but next time will add significantly more.

                                lkrfletcherL Offline
                                lkrfletcherL Offline
                                lkrfletcher
                                Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                wrote on last edited by
                                #4847

                                Surg Looks awesome.

                                Life is a Garden - Dig it.

                                1 Reply Last reply
                                0
                                • GWG8541G GWG8541

                                  calldoctoday well, we were thinking alike today. I use my own marinade and smoked some salmon and glazed it with some honey and Jack Daniels. Just a chopped salad the wife threw together. The marinade is simple.

                                  1/2 cup of Soy Sauce
                                  1 Tbsp Dill
                                  1 tsp Ginger powder
                                  2 cloves diced garlic
                                  A few dashes of hot sauce
                                  Juice of one lime
                                  1/4 cup of light olive oil

                                  Marinaded 20 minutes and hit the smoke for about and hour. Turned up the heat to 325 and glazed with the honey and JD for a few minutes.
                                  20210718_212510.jpg

                                  20210718_212530.jpg

                                  lkrfletcherL Offline
                                  lkrfletcherL Offline
                                  lkrfletcher
                                  Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                  wrote on last edited by
                                  #4848

                                  GWG8541 That looks soooo good.

                                  Life is a Garden - Dig it.

                                  1 Reply Last reply
                                  1
                                  • SurgS Surg

                                    FF4FF374-C27B-47E7-BE39-8867C18A75F5.jpeg 4FF4414D-3F18-4818-A807-BDB17A618508.jpeg BB47193A-C54D-4691-B81E-1889AB51C70E.jpeg 4BFCC637-ADCE-4183-9974-F64278FA5240.jpeg 76F9F148-CAB3-467E-9AA6-FF54CFE5866B.jpeg

                                    Rib eye roast cut down to steaks (untrimmed), salt, pepper, granulated garlic in cast iron grill pan.

                                    lkrfletcherL Offline
                                    lkrfletcherL Offline
                                    lkrfletcher
                                    Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                    wrote on last edited by
                                    #4849

                                    Surg - Awesome

                                    Life is a Garden - Dig it.

                                    1 Reply Last reply
                                    0
                                    • ND MikeN ND Mike

                                      Nothing that involved prep but getting the Big Green Egg ready. I worked an overtime shift today so easy was on the menu and I didn’t want to heat up the house. Papa Murphys is great on the grill!!!

                                      Screenshot_20210716-183924_Gallery.jpg

                                      lkrfletcherL Offline
                                      lkrfletcherL Offline
                                      lkrfletcher
                                      Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                      wrote on last edited by
                                      #4850

                                      ND Mike I used to do this all the time. Great!

                                      Life is a Garden - Dig it.

                                      wdalyW 1 Reply Last reply
                                      0
                                      • lkrfletcherL lkrfletcher

                                        ND Mike I used to do this all the time. Great!

                                        wdalyW Offline
                                        wdalyW Offline
                                        wdaly
                                        Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
                                        wrote on last edited by
                                        #4851

                                        Finished my bacon. Came out good but I need a new slicer. What do you guys recommend, a 10" or 12"?PXL_20210718_222657763.jpg

                                        lkrfletcherL Ridley AcresR cdavisC G YooperDogY 6 Replies Last reply
                                        1
                                        • GWG8541G GWG8541

                                          calldoctoday well, we were thinking alike today. I use my own marinade and smoked some salmon and glazed it with some honey and Jack Daniels. Just a chopped salad the wife threw together. The marinade is simple.

                                          1/2 cup of Soy Sauce
                                          1 Tbsp Dill
                                          1 tsp Ginger powder
                                          2 cloves diced garlic
                                          A few dashes of hot sauce
                                          Juice of one lime
                                          1/4 cup of light olive oil

                                          Marinaded 20 minutes and hit the smoke for about and hour. Turned up the heat to 325 and glazed with the honey and JD for a few minutes.
                                          20210718_212510.jpg

                                          20210718_212530.jpg

                                          G Offline
                                          G Offline
                                          gus4416
                                          Team Blue
                                          wrote on last edited by
                                          #4852

                                          GWG8541 looks really good

                                          1 Reply Last reply
                                          0

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