What did everyone cook today?
-
Did a cedar-planked sockeye salmon (seasoned equally with Maple-Garlic and Southwest Seasoning from The Spice House) and some Picanha last night on my Kamado Joe (BJII). Overcooked the salmon a bit but picanha was perfect rare to mid-rare depending on piece.
Jamieson22 Plank grill salmon is do good. Don’t believe I’ve ever had Picanha. Those both looked delicious.
-
Shrimp Po’Boy on a Bommarito Bakery crusty roll, served with a dash --or six of Brennan’s Remoulade Sauce.
RedJim64 Great looking sandwich. Well done.
-
Getting ready to char me some animal flesh here shortly, namely three Ribeyes seasoned with Rocky Mountain Spice Company Steak and Burger Seasoning and a bit of
grill flavored powder
johnsbrewhouse - Looks great!
-
Made a couple of venison roasts. One in the smoker and one on the grill to see which one my family liked best. It was a toss up. They both turned out great.
!
cdavis that is really good eats right there!!!
-
Did a cedar-planked sockeye salmon (seasoned equally with Maple-Garlic and Southwest Seasoning from The Spice House) and some Picanha last night on my Kamado Joe (BJII). Overcooked the salmon a bit but picanha was perfect rare to mid-rare depending on piece.
Jamieson22 I might sound dumb but what is picanha. It looks delicious
but I’ve never heard of it. Salmon looks good too. Congrats -
Shrimp Po’Boy on a Bommarito Bakery crusty roll, served with a dash --or six of Brennan’s Remoulade Sauce.
-
ND Mike it was really good. It’s been almost a year since I had it.
-
Jamieson22 I might sound dumb but what is picanha. It looks delicious
but I’ve never heard of it. Salmon looks good too. Congratscdavis It is a sirloin cap that basically has a very thick layer of fat on top. Each roast is 3lb or so and it cut into thick strips and skewered as I did. It is a Brazilian cut that is served in places like Fogo, etc. Highly recommend finding it - def is getting more popular at local markets, etc.
-
cdavis It is a sirloin cap that basically has a very thick layer of fat on top. Each roast is 3lb or so and it cut into thick strips and skewered as I did. It is a Brazilian cut that is served in places like Fogo, etc. Highly recommend finding it - def is getting more popular at local markets, etc.
-
Jonathon I mean I put zero effort into those steaks, so you should probably just bend the knee now.
Tex_77 You forgot to add: “kiss the ring”.
-
Did a cedar-planked sockeye salmon (seasoned equally with Maple-Garlic and Southwest Seasoning from The Spice House) and some Picanha last night on my Kamado Joe (BJII). Overcooked the salmon a bit but picanha was perfect rare to mid-rare depending on piece.
Jamieson22 The one thing I really like about all these people is that they “tell” on themselves. Re: overdone a bit. Really makes the experience REAL.
-
Did a cedar-planked sockeye salmon (seasoned equally with Maple-Garlic and Southwest Seasoning from The Spice House) and some Picanha last night on my Kamado Joe (BJII). Overcooked the salmon a bit but picanha was perfect rare to mid-rare depending on piece.
Jamieson22 that salmon…just wow
-
Jamieson22 Plank grill salmon is do good. Don’t believe I’ve ever had Picanha. Those both looked delicious.
Finally had a free day. Was able to get 5# of breakfast sausage done. Would like to get some Italian sausage done but that will have to wait.
-
Finally had a free day. Was able to get 5# of breakfast sausage done. Would like to get some Italian sausage done but that will have to wait.
-
Finally had a free day. Was able to get 5# of breakfast sausage done. Would like to get some Italian sausage done but that will have to wait.
wdaly - Looks great
-
Shrimp Po’Boy on a Bommarito Bakery crusty roll, served with a dash --or six of Brennan’s Remoulade Sauce.
RedJim64 and Jamieson22
Great looking meals. I also have never made picanha but have had it at Brazilian barbecue places. Great cut of meat. -
Finally had a free day. Was able to get 5# of breakfast sausage done. Would like to get some Italian sausage done but that will have to wait.
-
Pan to oven chicken thighs. And Asparagus.
And some drumsticks made into chicken pops for the kids. First time trying this presentation and they ate it up.“A smooth sea never made a skilled sailor.”
-
Pan to oven chicken thighs. And Asparagus.
And some drumsticks made into chicken pops for the kids. First time trying this presentation and they ate it up.Surg I would too. Looks great.
-
Pan to oven chicken thighs. And Asparagus.
And some drumsticks made into chicken pops for the kids. First time trying this presentation and they ate it up.Surg those thighs are looking good.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
