What did everyone cook today?
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Dammed, All You All are messing with my head tonight!
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Tex_77 that looks amazing Tex! I cleaned out the fridge with an asparagus, spinach and ham frittata topped with a generous amount of provolone.
Joe Hell I will be right over. All my favorite food groups.
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processhead Let us know how it turns out when you get it done. Also, tell me how that garlic taste on the Salmon. I love garlic, but normally would have thought it might be too strong unless you use elephant garlic or something. The process sure does look good though!
calldoctoday said in What did everyone cook today?:
processhead Let us know how it turns out when you get it done. Also, tell me how that garlic taste on the Salmon. I love garlic, but normally would have thought it might be too strong unless you use elephant garlic or something. The process sure does look good though!
We like fresh garlic and use it on salmon all the time. Salmon has enough flavor that the garlic does not over power the fish and you always lose some of the garlic anyway when turning the fish.
These salmon fillets did not have skin on one side so I grilled them in the grilling cage. I was kind of bummed when the fish stuck to the cage so badly in spite of coating it with oil. It tasted wonderful, just not a very good presentation while serving.
When salmon fillets have the skin on, I usually grill them directly on the grate, skin-side down until the skin separates from the flesh. Then half way through the cooking, get a wide spatula edge between the inner surface of the skin and the fillet.
Flip the fish right over on top of the skin and finish the other side. The skin stays behind on the grate and usually you can get the cooked fillets off the grill in one piece.
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Tex_77 that looks amazing Tex! I cleaned out the fridge with an asparagus, spinach and ham frittata topped with a generous amount of provolone.
Joe Hell Looks awesome and at least some of it allows the veggies to enter the arena to make it “healthy” also.
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Ribeyes, bacon wrapped grilled asparagus, salad, baked potato. Cooked the PK 360 grill PK-Grills using Grill Grates and the little more grid, over B&B Oak Briquettes. All washed down with some of the best Colorado has to offer. Darkfish89 ready for a throw down?
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Tex_77 The Food Network should watch out. The plating on this site is getting better each day.
zbigjeff Ha, I try sometimes! The best I usually get is me not putting a shadow on the picture, I’d have to get some external lighting to really step things up.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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zbigjeff Ha, I try sometimes! The best I usually get is me not putting a shadow on the picture, I’d have to get some external lighting to really step things up.
Tex_77 Well, you could employ a family member to hold a flashlight appropriately and you’ll only get them to do it if you withhold food. Yep, keep smiling.
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Joe Hell My goodness that looks amazing…has melted cheese ever made anything worse? Aside from sausage when it escapes and leaves holes in your meat of course.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell My goodness that looks amazing…has melted cheese ever made anything worse? Aside from sausage when it escapes and leaves holes in your meat of course.
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Joe Hell How I love a good old food coma ! I am back to intermittent fasting so I have been eating bigger meals for dinner…makes me nice and sleepy!
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Tex_77 this was with the direct flame feature on the camp.chef. works pretty good!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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This evening before my road trip. Something to munch on
The little sausage is for my dog
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Jonathon nice! We might have to have 3 person steak cookoff!
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JoeB Now that’s a whole lot of Bratwurst!
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JoeB Now that’s a whole lot of Bratwurst!
calldoctoday 4 different sausages : hotdogs, brats, polish and jalapeno sausage. I cut the tops of the vac bags to ID displayed by date stuffed above the burner controls. Thanks
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JoeB Are you going on a caravan?
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zbigjeff No, No, When the wife and i do a road trip for a week or two, it’s easer to pre-grill and heat on the road by MW in the MH. Great for raps while driving… And i know what’s in them
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Great planning. Nice to have some good eats ready to go while on the road.
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Great planning. Nice to have some good eats ready to go while on the road.
processhead Thanks Paul, just a note between us… The rosy red is only there with cure … no smoke, with this cook, and if you look to the far right the jalapeno sausages were stuffed and froze in 2019. I like that flexibility
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That is one lucky dog.
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