Image Unavailable, Please Login I don't mean to brag, I don't mean to boast, but rose petal jam on beer bread toast is top notch. Even the pork chops turned out quite good. It's not often that I grill pork without the missus carping, putting her's in the microwave, or me having to quote statistics on trichinosis! Image Unavailable, Please Login For posterity, two zone fire, charcoal and oak. 4 min per side, direct. Wife's - additional 6 min direct. Mine - additional 6 min indirect. Rest covered for 6 min. Her chop read low 160s, mine 150. Everyone was happy. T
I made the kofta kebobs tom suggested. Used about two parts lamb leg to one yak stew meat. The cucumber sauce has fresh dill from the next room in a coconut yogurt. Meat spices had a couple extras added. Some yerba mate, turmeric, golden flax. Image Unavailable, Please Login
Reheated some pizza we picked up at the local Italian deli: Image Unavailable, Please Login Image Unavailable, Please Login
Making chicken enchiladas. Tomorrow night, I picked up some T-bones at a grocery store. They look good, but doubt they'll be as good as the butcher shop.
Indian tonight. http://kitchendocs.com/2018/07/30/creamy-fresh-corn-curry/ Inspired by this recipe, and what was leftover in fridge. On the salmon front, trying something I've wanted to do for a long time, making my own lox. 44 hours to go! https://www.allrecipes.com/recipe/254896/homemade-lox/ T
Salmon patties and salad Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
Right, Tom. I’ve had greens and some herbs like parsley and dill going for a few months inside in a grow tent. This was earlier when it was heavier with greens. Now it has more herbs and starts of sunflowers and cucumbers for transplanting later Image Unavailable, Please Login Image Unavailable, Please Login
Cool. We had something similar years back, but outside, for getting an early start to seeds and seedlings. Let me know how your cukes turn out. I'm totally disgusted with the flavor of cucumbers we've been getting at the store. Can't remember the last time we had one that wasn't bitter...T
I had a smoker to smoke salmon at home. My uncle borrowed it and never returned it. Had a family dispute with him, no longer talk with him. Id like to get it back. I'm hoping for a good salmon season this year. The Indians sell whole salmon very cheap. Id like to pick up a couple of fish and a smoker again. Smoke some and can the rest.
Max...Depending on whether you want cold or hot smoke, and how much, you should look into one of these gizmoes... https://cameronsproducts.com/product/the-original-stovetop-smoker/ I find it good for adding a small, but pleasant, amount of smoke to salmon. Alder and maple are my current favorites. Failing that, you can pick one of these little Weber smokers. https://www.weber.com/US/en/grills/charcoal-grills/smokey-mountain-cooker-series/711001.html?cgid=220#start=1 I think they're adorable, but the wife has threatened me with bodily harm if I get another grill/smoker. T
So I plan on making enchiladas this weekend. But I also want to smoke that tri tip, except I just got back from the store and bought a pack or ribs and some boneless beef ribs that ill smoke at the same time. The beef ribs will be more like an appetizer i guess. Thats a whole lot of food for just me. But maybe ill do it. Decisions decisions.
LOL. I was more concerned with Ron's puny little sage. That's just not Texas sized! I need to post a picture of the sage bush we have in the backyard. Thing is a zombie - no water, no problem. I think the last time I watered it was when we had the super hot summer in 2012. T
Oak works will with all that beef, should be OK for pork ribs. I would do it all in one fell swoop. I find that once you go through the hassle of setting up for a long smoke, may as well do two or more meats. Then portion it, freeze and use as needed. T
^I like pecan, and not just because like biblical manna, it falls from the skies, although you can't overlook the benefits of free! Last week, the wife wakes me up to inform me that the nectarine tree in the back has shucked a few sizable limbs in a wind storm. My immediate thought, what tastes good smoked with nectarine wood? I'm thinking poultry once the wood has a chance to dry and cure. T
I think I'll go for a smoker like that Weber...……………….. I'm still in contact with a few of our orchard workers from when we had orchards. One bought our old farm house and we are carrying the mortgage. I can get them to save the limbs from apple tree's from when they prune them.
I prefer smaller limbs, assuming they're appropriately dried, as they're easier to deal with IMO than large hunks of wood. Easier also to titrate in just the right amt of smoke with smaller bits of limbs...T
