When we were in Romania, one of the grocery stores had "crap" for sale. Looked like some sort of seafood paté. Never figured out if it was crab, carp or something else. Nor did we want to! T
Spare ribs in the smoker. And chicken leg quarters below. Pecan. Had to rush due to impending rain. Will finish up in the oven. T
I'll have to open my vent more on the main rack next time. I had it completely closed so the meat got too much smoke. And change keep working on my rubs. What are you doing for the ribs? When I wrapped, I placed brown sugar, butter and honey on the foil and laid the rack on it to get the glaze. I added cayenne to it as well. I saw it on a YouTube video and it was pretty good. The cayenne addition was my own addition though.
Yeah. It's a fine balance. Get them too far open and the temp will spike. I set a 5 minute alarm on my phone for the first 15" to remind me to check the smoker. Then every 10-15" for first hour. Then at greater intervals once things stabilize. I keep it simple, salt, pepper and garlic powder for most things. I like a little paprika for the color too. With the ribs, once the rains come and I move them indoors, may lightly baste with diluted bbq sauce. That sounds like a good foil liquid. Heat and sweet are awesome. Particularly on pork ribs. T
all the lakes pretty loaded with Crappie here too. best is a guide like we used BigCrappie.com as they have all the brush piles out. sometimes hard to get on a Crappie bite if you don't know where the brush piles are.
Never had crappie. What is it like? I'm picturing it very light like cod. Or is it more dense like halibut? Oily like steel-head or trout? Jedi
not really too comparable to anything saltwater. it is known as one of the lightest and sweetest freshwater fishes. on par with Walleye, better than Catfish and Largemouth/Smallmouth Bass, which is better than White/Striped Bass. Flavor good as trout, but not as mushy darker. IMHO the only thing better freshwater than Crappie are the small perches/bluegills, but they are harder to eat as smaller and boney. https://www.globosurfer.com/best-tasting-freshwater-fish/
Image Unavailable, Please Login Leg quarters. Out of the smoker, into a 175 F oven to finish off. Nice color. Good flavor in early taste test by yours truly and the pooch. Not too smoky. Just enough. Image Unavailable, Please Login Ribs have a ways to go. Just swabbed then down with a little Sweet Baby Rays. T
Nothing exciting. Working evenings so had take out last two nights. To My favorite flavor in the world is Kewpie mayo once it goes under the broiler. Love those type of Sushi rolls. I do the same at home- bake a salmon filet, then finish it with a mixture of kewpie and Nanami Togarachi and under the broiler for a minute............tits!!!
New Orleans. Really love the charbroiled oysters. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
One of my favorite cities to eat. Was there more than 25 years ago. Great place. Didn't have the grilled oysters there, but did at Casimento's. Prefer then raw with a squirt of citrus, strong horseradish and a generous chug of Tabasco. Image Unavailable, Please Login Chicken is done. Image Unavailable, Please Login Ribs are very close. I've been taste testing throughout the cook; after my site salad, I'm full. Lol. T
Kirkland pesto linguine...……….. Didn't feel like more red meat. I like oysters at a Vancouver restaurant. Its usually packed and hard to get a table. My dads client started it, but sold out a few years ago to retire. He closed his other restaurants. this place: https://www.joefortes.ca/menus/
Nathan's beef hotdogs cooked on the grill on whole wheat buns with fresh grilled corn on the cob!! SUMMER IS HERE!! Jedi Image Unavailable, Please Login
No relish for me. Back in the 80s, every day for lunch back in Washington Square: "Gimme two dogs, mustard 'n kraut." I actually found both Sabrett hot dogs and mustard at Central Market in Houston.
They’re getting good at following my recipes- wife made meatballs and roasted Parmesan broccoli. Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
A few finished pics - Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Great food going on everywhere up there gents ^^ We are in our last week in London (yay) and the pubs and restaurants are all closed of course... So we had to make our own Fish & Chips with Mushy Peas and Guinness (if we were gonna have the local favorite before departure). This was something totally new for us, never tried it and have only fried something maybe twice in my life...turns out this was pretty easy and honestly this homemade version was better than pretty much every one I sampled here before covid. We even whipped up some homemade tartare sauce and are glad we did (it was so much better than what we had at pubs and chippies). Finally warm here, so a farewell to London dinner tonight on the terrace. Image Unavailable, Please Login
I used to deliver mail in NYC as a teenager. I'd go by the Nathan's in Time Square. Usually they'd have one of those guy handing out coupons, buy 3 chili dogs, get a free soda. Or some such deal. If I was flush with bucks, I'd go to Papaya King. Upper East Side IIRC...T
In NYC growing up, they'd show commercials for Hebrew National franks. All beef. Their tag line was "We answer to a higher authority!" Loved those! T
