What did everyone cook today?
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Round two, this time the Legandary Northwoods Seasoning. I do like the Northwoods better but it’s definitely not by a huge margin. It just has a bit more salt, pepper and flavor profile to take it to the next level.
twilliams Uh Oh, here we go again & it looks just about as good. You did a fine job on last nights though with the COTR, this looks real good though & certainly satisfying.
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Made some biscuits and gravy tonight with #147 Pork Sausage Seasoning
Tex_77 One of the family favorites, looks good.
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I’m on a roll tonight, passed the Easter egg hunt and had a successful batch with the Chicken On the Run breading. Used 100% sunflower oil. First dusted the Chicken tenderloins, let sit to get a base while making the liquid batter, dipped in batter then dusted them again deep fried. Very crispy!! Got another package to do tomorrow night the exact same way with the Legendary Northwoods batter to see which I like better
twilliams looks good to me.
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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 Wow that pizza looks good.
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Reuben with my 1st pastrami for dinner! Everyone loved it. -
Surg Absolutely perfect prime rib.
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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 fish looks terrific and the plate is awesome.
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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. -
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 Good looking turkey and ham.
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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
Dave in AZ Good job on the smoked salmon, that is my next project.
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gus4416 Taste was excellent!
RON PARRISH good looking meal
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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 Oh my fresh smoked oysters are to die for.
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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 said in What did everyone cook today?:
Those would probably have been great on the half shell with some sauce of your choice.
Smoked would be delicious as well.You are so right maybe half and half!
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Tex_77
Liver and onions done with chicken on the run and a dandelion salad. My wife accused me of eating the lawn! Very tasty though!RON PARRISH liver and onions is a great dish. We won’t see a dandelion for 6-8 weeks, lol. I just might starve before harvesting any.
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Eggs benedict with my homemade Canadian bacon. Had a late brunch since I was up all night smoking salmon…Dave in AZ Oh those eggs look terrific.
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Tex_77 Hard to beat a good steak.
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I’m on a roll tonight, passed the Easter egg hunt and had a successful batch with the Chicken On the Run breading. Used 100% sunflower oil. First dusted the Chicken tenderloins, let sit to get a base while making the liquid batter, dipped in batter then dusted them again deep fried. Very crispy!! Got another package to do tomorrow night the exact same way with the Legendary Northwoods batter to see which I like better
twilliams Good looking yard bird.
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Made some ribs, St. Louis and baby backs along with some pulled pork. Getting back in the swing of things.
YooperDog Wow those ribs look goooood.
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Tex_77 Hard to beat a good taco.
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Saturday I smoked a pork loin for 2 1/2 hours and then put it in a crock pot for another 3 hours covered in kraut. I served it with some mashed potatoes, but no final pic of that. The kraut also picked up the smoky flavor from the pork.
Today I used the left over pork loin and shredded it with my homemade BBQ sauce and made a tasty pork sammie for dinner. A leftover deviled egg from Easter diner and some of the smoky kraut was my side. This pork made a great BBQ sandwich after cooking in the kraut.
GWG8541 Never tried Kraut that way, but sound and looks good.
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