What did everyone cook today?
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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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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 Whether you ate the yard or not it looks very fresh and inviting.
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Bob Stehlik no adopting until I can get my own out of my house. My youngest son likes cooking and unfortunately for my belly, he is just about as good as the old man. Not quite, but just about.
The wife and I both worked today and he was off, so he said he would cook dinner. He baked a yard bird in the CI and used carrots to keep most of the bottom out of the juices to help crisp up the bottom. He made a compound butter and put it under the breast skin and also made his own stuffing. Chip off the old block.
GWG8541 Nice looking meal very healthy.
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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 Oh yeah strips, taters, and gravy that looks terrific.
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Gee I don’t know, I think ya all need to start over, not a satisfactory aroma, in fact I can’t smell a thing! tee hee heee
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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 I want that.
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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.
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twilliams I want that.
HerbcoFood Simple, yet satisfying.
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calldoctoday Wow that pizza looks good.
mrobisr Thank you, they taste good too. I think Andrew is doing a great job with learning his baking skills.
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What to do when a dreary day that included snow flakes to fly. Cold smoked a pork tenderloin for 4 hrs. Then, sous vide it at 130 for 2.5 hours. Came out tasty.
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