@grim said:
Someone needs to figure out how to get the bacon crispy without murdering the scallop. Whenever I try to do it without overcooking the scallop, the bacon eats like an inner tube. Maybe need to take a torch to it.
This worked well, although i am never a fan of crunchy bacon anyway. Some people would have said the scallops needed more cooking, but i am a fan of under rather than over and would happily eat them raw if they were fresh rather than frozen.
Used to take a sharp knife, soy sauce and wasabi in a little box in the esky when i took the boat out. Many, many times i've cut a fresh fish up on top of the esky and started eating it sashimi style. Most of my mates were into it, some were horrified. :))
Injected chicken thigh cutlets with teriyaki and sprinkled with chilli flakes and black pepper this morning. I'll cook them over charcoal while brushing with sweet soy sauce for dinner.
Yellowtail snapper meat is perfect for sashimi. They get a lot bigger than the one in the picture, but the small ones taste better raw. Easy to catch in the Keys.
Cut up 3 pigs yesterday with a mate, he took half the big 45kg one and i ended up with the other half and nearly all of the two 17kg little porkers. I'll be brining some hams today and run the hot smoker next week or so with some ribs, hocks and hams.
All vac sealed yesterday morning and put to rest in the freezer, cept one leg and some hocks that were pumped with brine and will go in the offset next weekend, and some ribs marinading for during the week and someloin chops that went under the needle yesterday morning for a fix of garlic/sage/juniper brine and went over charcoal last night for dinner.
I wouldn't be without my vac sealer and use it a couple times a week at least.
It'll be pretty dark by the time it's done. My mate gave me a great idea, he uses the whole skins from his hams as a cover when cooking venison or lamb. Gives a protective layer, bastes with lard and gives a beautiful smokey flavour all in the oven.
Awesome, my mom makes those every Christmas (along with every aunt I have), never had any idea what they were actually called. Only difference is powdered sugar. She is from the south of Poland near the Slovak border.
My mom is about 4500 miles away, so I had to start making them myself. They're a staple in southern Germany but everyone has their own twist on them. I roll them in vanilla infused sugar. Gives it an awesome taste...
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A good hot grill.
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This worked well, although i am never a fan of crunchy bacon anyway. Some people would have said the scallops needed more cooking, but i am a fan of under rather than over and would happily eat them raw if they were fresh rather than frozen.
Used to take a sharp knife, soy sauce and wasabi in a little box in the esky when i took the boat out. Many, many times i've cut a fresh fish up on top of the esky and started eating it sashimi style. Most of my mates were into it, some were horrified. :))
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Overcooked scallop = heinous crime.
Injected chicken thigh cutlets with teriyaki and sprinkled with chilli flakes and black pepper this morning. I'll cook them over charcoal while brushing with sweet soy sauce for dinner.
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My friends and I do yellowtail sashimi on a cutting board laid across the transom of our boat in the Keys. Out of the water less than a minute.
We are staunch advocates of fillet and release.
I'm more like I am now than I was before.
I've caught those fish before. Only used them for bait though. We've eaten lots and lots of different fish on the boat raw.
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Yellowtail snapper meat is perfect for sashimi. They get a lot bigger than the one in the picture, but the small ones taste better raw. Easy to catch in the Keys.
I'm more like I am now than I was before.
+1 Kapea.
Delicate,flakey white meat.
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Big ones are called "flags"
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Cut up 3 pigs yesterday with a mate, he took half the big 45kg one and i ended up with the other half and nearly all of the two 17kg little porkers. I'll be brining some hams today and run the hot smoker next week or so with some ribs, hocks and hams.
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Nice.
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You need to get yourself a vacuum sealer.
I'm more like I am now than I was before.
All vac sealed yesterday morning and put to rest in the freezer, cept one leg and some hocks that were pumped with brine and will go in the offset next weekend, and some ribs marinading for during the week and someloin chops that went under the needle yesterday morning for a fix of garlic/sage/juniper brine and went over charcoal last night for dinner.
I wouldn't be without my vac sealer and use it a couple times a week at least.
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Dammit Punkin, don't make me catch a 20 hour flight to come over and take those briquettes away from you..... =))
BTW, the steaks look awesome anyway.
Pork chops yes. There is lump mixed in with the bricks, so is 50% Ok? :-B
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Yep, that's OK.
Hot smoked ham tonight, looking good so far with most of the day to go.
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The skin on that looks beautiful
It'll be pretty dark by the time it's done. My mate gave me a great idea, he uses the whole skins from his hams as a cover when cooking venison or lamb. Gives a protective layer, bastes with lard and gives a beautiful smokey flavour all in the oven.
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That one shank looks like you wrestled it away from the wolf that killed the pig.
Tasty looking meat! What kind of woodsmoke?
I'm more like I am now than I was before.
Redgum stick burner.
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Vanillekipferl
Awesome, my mom makes those every Christmas (along with every aunt I have), never had any idea what they were actually called. Only difference is powdered sugar. She is from the south of Poland near the Slovak border.
My mom is about 4500 miles away, so I had to start making them myself. They're a staple in southern Germany but everyone has their own twist on them. I roll them in vanilla infused sugar. Gives it an awesome taste...
Prawn Toast
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Ah I love shrimp chips.
Bbq Jerk Chicken;
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It was being a jerk so you spatchcocked it?!
I hope I never make you mad... :)
I'm more like I am now than I was before.
Large Jamaican community here. The jerk is off the chain.
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