markandrex Posted March 10 Share Posted March 10 Meatballs and polenta with a Cesar side salad. 1 Link to comment Share on other sites More sharing options...
Bret Bret Posted March 13 Share Posted March 13 Smoked salmon candy. A slow cook 5 to 6 hour process that requires one to sip whiskey the whole time. 6 Link to comment Share on other sites More sharing options...
Richnimrod Posted March 13 Share Posted March 13 2 hours ago, Bret Bret said: Smoked salmon candy. A slow cook 5 to 6 hour process that requires one to sip whiskey the whole time. Loox lovely! "Requires"... HA! 1 Link to comment Share on other sites More sharing options...
Bret Bret Posted March 13 Share Posted March 13 2 hours ago, Richnimrod said: Loox lovely! "Requires"... HA! All done (and the salmon too) 5 Link to comment Share on other sites More sharing options...
Phil T Posted March 13 Share Posted March 13 That looks amazing. Is it a cold smoke? Link to comment Share on other sites More sharing options...
Bret Bret Posted March 13 Share Posted March 13 11 minutes ago, Phil T said: That looks amazing. Is it a cold smoke? Wet brined overnight and then Hot smoke at about 190 Fahrenheit and brushed with pure maple syrup every half hour. Didn’t use the smoke box, just built a briquette snake on one side of the grill and smoked with apple wood chunks. Oh, and Bulleit BIB always in the glass. 3 Link to comment Share on other sites More sharing options...
smokinjoe Posted March 13 Share Posted March 13 1 hour ago, Bret Bret said: Wet brined overnight and then Hot smoke at about 190 Fahrenheit and brushed with pure maple syrup every half hour. Didn’t use the smoke box, just built a briquette snake on one side of the grill and smoked with apple wood chunks. Oh, and Bulleit BIB always in the glass. A thing of beauty! From a visual standpoint, cooking process standpoint, and I’m sure a taste standpoint. Dayum! I love this! Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted March 14 Share Posted March 14 (edited) Steak....the hockey puck on the left is my wife's...... Edited March 14 by Skinsfan1311 2 Link to comment Share on other sites More sharing options...
Bret Bret Posted March 14 Share Posted March 14 11 hours ago, Skinsfan1311 said: Steak....the hockey puck on the left is my wife's...... That’s quite a concentration of heat. They both look great. My brother in law would love it. He chars his steaks black. I almost think he was traumatized by a cow at some stage of his life. 4 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted March 14 Share Posted March 14 2 hours ago, Bret Bret said: That’s quite a concentration of heat. They both look great. My brother in law would love it. He chars his steaks black. I almost think he was traumatized by a cow at some stage of his life. Thanks! I cooked them on the sous-vide and finished 'em off over the high heat. They only needed a minute, or so, on afterburner flipped every 15 seconds or so... 2 Link to comment Share on other sites More sharing options...
Kepler Posted March 15 Share Posted March 15 9 hours ago, Skinsfan1311 said: Thanks! I cooked them on the sous-vide and finished 'em off over the high heat. They only needed a minute, or so, on afterburner flipped every 15 seconds or so... We got a sous vide recently because my wife suggested it. I had no clue about them. We used it once so far but I wasn't impressed with the results. Next time I'm going to try nuking the steaks at high heat on the grill like you did. Thanks for the info. Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted March 15 Share Posted March 15 (edited) 6 hours ago, Kepler said: We got a sous vide recently because my wife suggested it. I had no clue about them. We used it once so far but I wasn't impressed with the results. Next time I'm going to try nuking the steaks at high heat on the grill like you did. Thanks for the info. It makes it a lot easier to time weekday dinners when we have steak because Mrs Skinsfan only eats well-done steak. Sometimes I stick a pat of butter & sprig of rosemary in the bag. I circulate hers at 160 for an hour to 1 1/2 hrs, depending on the thickness of the steak. Reduce the temp to 129 then scoop out some of the water, dunk a storage bag of ice cubes,(with a slit cut in the bottom), until the temp has lowered and circulate my steak. You can leave them circulating in the water until you're ready to sear in a screaming hot cast iron skillet, or on the grill. Make sure that you pat them really dry, and hit them with a little non-stick spray, salt & pepper and sear those bad-boys. Flip 'em every 15-30 seconds or so until you have the the color that you like... Edited March 15 by Skinsfan1311 1 Link to comment Share on other sites More sharing options...
smokinjoe Posted March 18 Share Posted March 18 We made our St. Patrick’s Day corned beef yesterday, so on THE day it’s Hash with an egg on top. 3 Link to comment Share on other sites More sharing options...
Kepler Posted March 18 Share Posted March 18 On 3/15/2025 at 7:14 AM, Skinsfan1311 said: It makes it a lot easier to time weekday dinners when we have steak because Mrs Skinsfan only eats well-done steak. Sometimes I stick a pat of butter & sprig of rosemary in the bag. I circulate hers at 160 for an hour to 1 1/2 hrs, depending on the thickness of the steak. Reduce the temp to 129 then scoop out some of the water, dunk a storage bag of ice cubes,(with a slit cut in the bottom), until the temp has lowered and circulate my steak. You can leave them circulating in the water until you're ready to sear in a screaming hot cast iron skillet, or on the grill. Make sure that you pat them really dry, and hit them with a little non-stick spray, salt & pepper and sear those bad-boys. Flip 'em every 15-30 seconds or so until you have the the color that you like... Awesome -- thanks for the info, I will definitely take note of this for next time! Link to comment Share on other sites More sharing options...
markandrex Posted March 22 Share Posted March 22 Jake’s (hot), scrambled eggs (with mushrooms and cheese) and potato pancakes. Yum! Now it is time for nap. 1 Link to comment Share on other sites More sharing options...
fishnbowljoe Posted March 22 Author Share Posted March 22 Long story short, I made chili for lunch at my American Legion Post yesterday. 3 Link to comment Share on other sites More sharing options...
MM818 Posted March 29 Share Posted March 29 Last night went with the WFP and it was really good. Followed up with an equally good pour with Larceny B23. Been wanting to make an olive oil cake for weeks and finally put the effort in last night. Whiskey and cake, baby! 1 Link to comment Share on other sites More sharing options...
Richnimrod Posted March 29 Share Posted March 29 2 hours ago, MM818 said: Last night went with the WFP and it was really good. Followed up with an equally good pour with Larceny B23. Been wanting to make an olive oil cake for weeks and finally put the effort in last night. Whiskey and cake, baby! Hmmm. Olive Oil Cake??? Forgive my ignorance; but, what the heck is Olive Oil Cake? Link to comment Share on other sites More sharing options...
MM818 Posted March 29 Share Posted March 29 27 minutes ago, Richnimrod said: Hmmm. Olive Oil Cake??? Forgive my ignorance; but, what the heck is Olive Oil Cake? I think it’s as simple as using a different fat than butter. It’s essentially 1 cup of olive oil, 1 cup of sugar, and 2 cups flour. I used lemon zest, lemon juice, three eggs and the usual baking sodas. Next time I’ll drop the lemon and go w almond extract and chocolate chip chunks. I see it on restaurant menus from time to time but mainly I see it in the pastry cases at the hipster coffee shops I like to frequent. 2 Link to comment Share on other sites More sharing options...
flahute Posted March 30 Share Posted March 30 9 hours ago, MM818 said: Last night went with the WFP and it was really good. Followed up with an equally good pour with Larceny B23. Been wanting to make an olive oil cake for weeks and finally put the effort in last night. Whiskey and cake, baby! Yo! That looks amazing. Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 6 Share Posted April 6 Healthy eatin' tonight! Panko crusted thin sliced chops. 2 Link to comment Share on other sites More sharing options...
smokinjoe Posted April 20 Share Posted April 20 Tcomp has been showing me this Polish Easter Soup for several years. With his guidance, I made it today, and I think I nailed it as it is fantastic! Had 3 bowls. This will be a yearly Easter dish for us, but I’m thinking it will be done a couple more times during the year. Link to comment Share on other sites More sharing options...
T Comp Posted April 20 Share Posted April 20 21 hours ago, smokinjoe said: Tcomp has been showing me this Polish Easter Soup for several years. With his guidance, I made it today, and I think I nailed it as it is fantastic! Had 3 bowls. This will be a yearly Easter dish for us, but I’m thinking it will be done a couple more times during the year. LOOKS BETTER THAN MINE! Link to comment Share on other sites More sharing options...
smokinjoe Posted April 20 Share Posted April 20 19 minutes ago, T Comp said: LOOKS BETTER THAN MINE! Ha! I don’t know about that, but Good Lord I am glad I finally attempted it! Next session for it in about 30 minutes! Link to comment Share on other sites More sharing options...
flahute Posted April 22 Share Posted April 22 On 4/19/2025 at 6:13 PM, smokinjoe said: Tcomp has been showing me this Polish Easter Soup for several years. With his guidance, I made it today, and I think I nailed it as it is fantastic! Had 3 bowls. This will be a yearly Easter dish for us, but I’m thinking it will be done a couple more times during the year. Dang that looks amazing. Link to comment Share on other sites More sharing options...
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