Summer roll with Thai peanut sauce. The rest of the meal was white, lol. Baked spud, cauliflower and a cod loin pan sautéed.
What did I cook this weekend.....
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Summer roll with Thai peanut sauce. The rest of the meal was white, lol. Baked spud, cauliflower and a cod loin pan sautéed.
Cheese burger, natural casing beef frank, salad and tater salad.
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Oh boy, Merry, that would be right up my alley if I were to go off my eating plan for one meal! 
Thanks I don’t eat like this very often. Yes, very high in carbs, especially washing it down with a beer. The burger bun was “light” bread.Oh boy, Merry, that would be right up my alley if I were to go off my eating plan for one meal!
My theory is that if you eat according to whatever your plan is (we do ketovore) 90 to 95% of the time, you can get away with an occasional meal off-plan like that. Works for me anyway.
Cilantro lime chicken, saffron rice and mixed veggies.
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Chile relleno with salsa verde, salad with salsa roja, avocado, cotija, crema, tajin.
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Man we do love us some chiles rellenos around this house! . Looks really good.
. Looks really good.
surf and turf. Daughter and I caught walleye last evening. paired with flat iron. Fish cooked in fryer in upper right of photo.
parmesan roasted potatoes and slaw.
parmesan roasted potatoes and slaw.
Fresh pasta with pesto, roasted squash and a salad.
I smoked some salmon yesterday. Came out really good, considering it was a freezer clean up.
i have some walleye in the freezer either going to can or smoker. given it is a light fish probably canned option. make it as if smoking except add some liquid smoke to the jar before packing. then pressure cook. looks terrible but tastes great.
That sounds good. The only smoked white fish I’ve tried was sturgeon and it was delicious.
The other way we eat freezer salmon is to make salmon cakes then vac seal them and throw them back in freezer. Makes for super easy weeknight meals. My wife loves them over greens.
Oldskewl
Well-Known Member
Looks really good. I also smoked some salmon Sunday. I like to vacuum seal it and freeze. Then I pull it our for breakfast toppings on bagels, cream cheese and capers.
I use the Bradley smoker recipe that has soy sauce, salt, brown sugar, garlic and cayenne. 100F for 1 hour, 140F for 3 hours and 170F for 1-2 hours depending on thickness. Can I ask what method/recipe you used?
I use this recipe as a base. I really enjoy his recipes and website. I am also a part time fungus forager and refer to his site for that as well. This latest batch the only variation was to add 4 or 5 garlic cloves and a couple of turns of cracked black pepper to the brine. I'll sometimes add bay leaves and chili flakes.
I smoke on an older Green Mountain Grill pellet smoker. For this one I just set it at 150f for about 4 hours and then bumped it to 180f for the last hour or so just to bring the salmon up to about 130f before I pulled them out. With this method I don't get hardly any albumen, if at all. And it's just the right amount of smoke flavor (to me).
Oh yeah I also only use alder pellets for salmon. Which can be a pita because I don't use alder for anything else.
We go through a lot of salmon at our house. Below is a pic of the carnage.
Oldskewl
Well-Known Member
Thank you for the recipe and info. Sounds like a similar recipe and process. I may give it a try next time around. I use alder as well but ran out this last batch and had to use half alder and half apple.
Thanks for the recipe. I hear many people argue on whether to smoke fish or not I love smoking food for other people but not much into fatty foods.
I'm pushing a hard hint of my two brothers on my birthdays gift next month. This thing is like a chord of wood. Not sure if it's organic tho
I'm pushing a hard hint of my two brothers on my birthdays gift next month. This thing is like a chord of wood. Not sure if it's organic tho
I have a sheet pan of oven-roasted Greek chicken thighs in the oven. Lemon, garlic (lots!), salt, pepper, Greek oregano, Greek olive oil. When they have 20 minutes left I'll add cubed feta, halved Kalamata olives, and snipped oil-packed seasoned sundried tomatoes.
I'll TRY to remember to take a picture but no promises!
I'll TRY to remember to take a picture but no promises!
Sounds delicious!!I have a sheet pan of oven-roasted Greek chicken thighs in the oven. Lemon, garlic (lots!), salt, pepper, Greek oregano, Greek olive oil. When they have 20 minutes left I'll add cubed feta, halved Kalamata olives, and snipped oil-packed seasoned sundried tomatoes.
I'll TRY to remember to take a picture but no promises!
HA HA! You thought I forgot! Boy it was good, too. I might add some artichoke hearts next time....
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Smoked some ribs Saturday. St. Louis style with my own dry rub, over hickory. Very nice, but the more ribs I smoke, the more I believe spare ribs are the ultimate. Cut off the flap and smoke it separately. Leave the membrane on.
My wife no longer enjoys the local BBQ joints, which are pretty good. Has to have my ribs. I'm going to teach her to do it herself.
Fixed BBQ beans with fried smoked sausage slices. Homemade white bread in thick slices, fried in butter seasoned with both fresh and powdered garlic. Robert Irvine's cole slaw recipe. Roasted corn.
Who says America doesn't have great cuisine? Losers.
My wife no longer enjoys the local BBQ joints, which are pretty good. Has to have my ribs. I'm going to teach her to do it herself.
Fixed BBQ beans with fried smoked sausage slices. Homemade white bread in thick slices, fried in butter seasoned with both fresh and powdered garlic. Robert Irvine's cole slaw recipe. Roasted corn.
Who says America doesn't have great cuisine? Losers.
We've been doing our ribs exactly that way. Buy spares, cut off the flap, leave on the membrane, season lightly, smoke, finish in the grill on indirect heat at 250* with the lid shut or in the oven. Dayum tasty stuff!
Your menu sounds perfect.
Your menu sounds perfect.
From Sunday,
I had a package of beef breakfast sausage meat, which hubby found to be too herbaceous, so I turned it into sausage gravy for the following week. Too tuckered after working my HBC competition so I didn’t make fresh biscuits. Looks like SOS, but it was pretty tasty.
Fired up the grill for top round London broil, a little over done, but juicy anyway.
I had a package of beef breakfast sausage meat, which hubby found to be too herbaceous, so I turned it into sausage gravy for the following week. Too tuckered after working my HBC competition so I didn’t make fresh biscuits. Looks like SOS, but it was pretty tasty.
Fired up the grill for top round London broil, a little over done, but juicy anyway.
Yesterday, braised pork neck bones and veggies with some killer gravy and a cold brew.
I don't get baby backs. Pay more for less, and they don't have that tasty, juicy fat. And removing the membrane seems weird to me. It's meat!
Next time we'll get spare ribs from Sam's. We bought St. Louis ribs elsewhere because the price on spare ribs that day was no good.
That's where we buy ours. Good prices and nice-looking ribs. Yeah, the membrane is actually good collagen for your gut. When it's rendered out and a bit crispy it's just good eating IMHO!
Meatloaf today, with roasted red potatoes in butter, garlic, and tarragon. Really nice. I got tired of the traditional layer of baked ketchup, so I make brown gravy. Beef, pork, eggs, oatmeal, bread crumbs and some other stuff.
My wife tried it for the first time and said it needed a bunch of ingredients to be reduced so the beef flavor would come through. I told her that would just be roasted hamburger. She had no problem with that.
My wife tried it for the first time and said it needed a bunch of ingredients to be reduced so the beef flavor would come through. I told her that would just be roasted hamburger. She had no problem with that.
TwistedGray
El Jefe Brewing Company
Carrots from the garden
Twisted carrots from twisted gray? 
Broccoli and 3 cheese Mac n cheese. Hubby got some sliced steak with his.
Broccoli and 3 cheese Mac n cheese. Hubby got some sliced steak with his.
Grown in a shallow garden bed? Looks delicious.
