What did everyone cook today?
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Here are a few little “Andrewchello’s” pizzas my youngest son & I put together. Man were they good. He really did most of the work, I did most of the grading!
calldoctoday I think you have a Sous Chef in your house.
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I thought this fit pretty well in this thread.
Happy Easter Meatgistics. I hope you and yours have a blessed day. -
Or, we have this.
Oh, and its not about eggs, rabbits, or candy.
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Salmon, salt and sugar brined then hot smoked.
Dill Hollandaise sauce with my lemons.
Grilled asparagus and zucchini with lemon and garlic.
Sushi rice, dill style: sprinkled with coriander salt, sugar, vinegar, with turmeric and fresh dill.
Pink Moscato sparkling wine in honor of tonight’s “pink moon”.
Lemons and oranges from my trees.Dave in AZ That is amazing!
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Salmon, salt and sugar brined then hot smoked.
Dill Hollandaise sauce with my lemons.
Grilled asparagus and zucchini with lemon and garlic.
Sushi rice, dill style: sprinkled with coriander salt, sugar, vinegar, with turmeric and fresh dill.
Pink Moscato sparkling wine in honor of tonight’s “pink moon”.
Lemons and oranges from my trees. -
Salmon, salt and sugar brined then hot smoked.
Dill Hollandaise sauce with my lemons.
Grilled asparagus and zucchini with lemon and garlic.
Sushi rice, dill style: sprinkled with coriander salt, sugar, vinegar, with turmeric and fresh dill.
Pink Moscato sparkling wine in honor of tonight’s “pink moon”.
Lemons and oranges from my trees.Dave in AZ great looking meal
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Having Easter dinner with the family wife is doing ham I am smokeing a turkey on the camp chef[link text](
link url)Hope I rember to get pictures when donegus4416 looks like you’re cooking for a crew. Good luck and happy Easter
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https://meatgistics.waltons.com/assets/uploads/files/1650219470928-20220417_111127.jpg
1st cold smoked salmon.
cold smoked it last night after 6 hrs drying in fridge from 0200 to 0930, so 7.5 hrs.
Ambient temp in Phx was 61 f to 75 f. I put 2 trays of ice in smoker, and piped in smoke with my Bellas CSG. Smoker temp was 62 to 65 f using thermoworks probe. TONS of smoke, after 7.5 hrs and solid smoke production I still had 25% chips and pellets left. Cherry wood and alder.
I was up from 0200 to 0700 numerous times checking on my CSG and first use of my new Smokin’ It smoker. But I don’t feel it is worth the effort for cold smoked salmon, think I’d rather have just brined Lox
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Smoked the fresh oysters I got on Wednesday from the coast. Can’t go to Easter dinner at the kids since I came down with a bug last night, so I decided to pull the oysters from the brine and smoke them up. Cold water Willapa Bay oysters shucked the same day they were harvested.
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Smoked the fresh oysters I got on Wednesday from the coast. Can’t go to Easter dinner at the kids since I came down with a bug last night, so I decided to pull the oysters from the brine and smoke them up. Cold water Willapa Bay oysters shucked the same day they were harvested.
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Smoked the fresh oysters I got on Wednesday from the coast. Can’t go to Easter dinner at the kids since I came down with a bug last night, so I decided to pull the oysters from the brine and smoke them up. Cold water Willapa Bay oysters shucked the same day they were harvested.
johnsbrewhouse said in What did everyone cook today?:
Smoked the fresh oysters I got on Wednesday from the coast. Can’t go to Easter dinner at the kids since I came down with a bug last night, so I decided to pull the oysters from the brine and smoke them up. Cold water Willapa Bay oysters shucked the same day they were harvested.
Tough call there. Those would probably have been great on the half shell with some sauce of your choice.
Smoked would be delicious as well.Paul
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gus4416 I do it all the time.
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johnsbrewhouse said in What did everyone cook today?:
Smoked the fresh oysters I got on Wednesday from the coast. Can’t go to Easter dinner at the kids since I came down with a bug last night, so I decided to pull the oysters from the brine and smoke them up. Cold water Willapa Bay oysters shucked the same day they were harvested.
Tough call there. Those would probably have been great on the half shell with some sauce of your choice.
Smoked would be delicious as well.processhead Maybe another day, but I don’t think my stomach would tolerate much of anything today. I pull them and put them in a pint jar and chamber sealed them till I get rid of this bug. We can get oysters pretty much all year long here.
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Smoked the fresh oysters I got on Wednesday from the coast. Can’t go to Easter dinner at the kids since I came down with a bug last night, so I decided to pull the oysters from the brine and smoke them up. Cold water Willapa Bay oysters shucked the same day they were harvested.
johnsbrewhouse those look tasty. I like the canned oned, I bet I would love fresh ones like yours.
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Eggs benedict with my homemade Canadian bacon. Had a late brunch since I was up all night smoking salmon… -
processhead Maybe another day, but I don’t think my stomach would tolerate much of anything today. I pull them and put them in a pint jar and chamber sealed them till I get rid of this bug. We can get oysters pretty much all year long here.
johnsbrewhouse said in What did everyone cook today?:
processhead Maybe another day, but I don’t think my stomach would tolerate much of anything today. I pull them and put them in a pint jar and chamber sealed them till I get rid of this bug. We can get oysters pretty much all year long here.
Yes, considering you are under the weather, raw oysters are not exactly like hot chicken soup.
Wife and I got some kind of URI bug ourselves. -
johnsbrewhouse those look tasty. I like the canned oned, I bet I would love fresh ones like yours.
Dave in AZ You would, we have many varieties up here. I like the local canned ones too, but they are getting pricey, over $11 a can. Those are Pacific NW oysters. I picked those up Wednesday on the way back from the coast, along with some local salad shrimp and fresh Manila clams for chowder. Fresh oysters are always nice, these just can out of the water that morning.
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