New Food Thread, No Title sorry old mike

[SEM]

Chinook salmon off Southern Oregon coast. From ocean to bbq in one day. Can't get that in no stinkin fancy restaurant!

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I like it right now while fileting the most, But would defently come to dinner at your place the next day

 

[mikeinct]

I wish I had photographed the big roasting chicken. 99 cents a pound. Only two of us here. We got two real mealsfrom that, and a nice mushroom gravy made from the drippings. Plus, I put the leftovers in a pot for chicken soup.

 

[mikeinct]

Here is a twist on Pork lion/and a tenderloin. Madam has me use my knife skills to flatten out those cuts for stuffing/ slow roasting baked.

 

[Tesoro]

A gas grill (expedient), offset smoker, vertical cabinet propane smoker, offset cabinet smoker. Just more tools for the outdoor kitchen! At least that's how I justify it to myself, lol! Oh, I have a weber kettle, too.

I will never have another gas grill in my lifetime because they are not self cleaning of the grease goo like a wood fuel bbq. Plus I get to stand around and fan my wood coals for 3 cans of beer before I start to cook!

In the PNW most use electric big chief smokers for salmon, bacon, hams etc because they smoke cool 130-140 max deg. In the winter we wrap a blanket around it if the air is too cold.

For expedience bbq I use alder charcoal I make myself. It looks like 4in sticks of 3/8in artists charcoal because that is what it is. It is feather light and sounds like breaking icicles if you stir your hand in the box. It lasts about 40 min > good for chops, steak or chicken thighs. Takes 10 min from lighting to ready to cook. As fast or faster than heating up a big gas grill! Once I figured out how to do this then I got rid of the gas grill!

 

[Tesoro]

Home made spicy Italian sausages. 'My' hotdogs.

 

[markT]

BLT

 

[JoeDuke]

BLT
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I like your choice of mayo!!

 

[markT]

same last name.. a good name!
Not sure if y’all TX boys can buy it. I took some to the folks out in WY last trip. They liked it but it really all what you grow up on.

 

[mikeinct]

Pizza is the most requested ordered take out food in America. The decent places around here charge 18 to 22 dollars for a quality large w/ a couple of toppings. I built my own brick oven outside but for only two people & the amount of wood and time it takes to get it up to temp. about 700 degrees,eh I had to find an indoor method .. I have modified my fermented overnight dough recipes to work in the in the house oven [ only 500 degrees capable] . This Really Quick version is just an appetizer snack for one or two people. The Quesadilla 'Pizza" snack. I use clarified butter & EEVO on the tortilla wrap. Can be made double thick with only a light 3 cheese inside, fav topping upside. After draining the clams put some EEVO in can with your spices pepper, garlic basil oregano u choose.. Mix it up & let it sit aside. I use Pecorino Romano, Parmigiana Reggiano, mozzarella cheese easy on the Motz. 8 to ten mins at 400 degrees.

 

[markT]

Just put this cheap cut on the grill. Sirloin marinated in soy sauce apple cider vinegar, lemon juice olive oil. Normally I don’t marinate but thought I’d give it a go

 

[JoeDuke]

same last name.. a good name!
Not sure if y’all TX boys can buy it. I took some to the folks out in WY last trip. They liked it but it really all what you grow up on.

It is our goto mayo. All the HEB stores carry it in our area.

 

[Kracken McGraw]

I will never have another gas grill in my lifetime because they are not self cleaning of the grease goo like a wood fuel bbq. Plus I get to stand around and fan my wood coals for 3 cans of beer before I start to cook!

In the PNW most use electric big chief smokers for salmon, bacon, hams etc because they smoke cool 130-140 max deg. In the winter we wrap a blanket around it if the air is too cold.

For expedience bbq I use alder charcoal I make myself. It looks like 4in sticks of 3/8in artists charcoal because that is what it is. It is feather light and sounds like breaking icicles if you stir your hand in the box. It lasts about 40 min > good for chops, steak or chicken thighs. Takes 10 min from lighting to ready to cook. As fast or faster than heating up a big gas grill! Once I figured out how to do this then I got rid of the gas grill!

That’s the way I feel about my PK charcoal grill. I use a Royal Oak restaurant grade charcoal from Walmart and light it in a Lodge brand chimney. I shut my fire down with the vents soon after cooking and can reuse the left over charcoal for the next cook by just adding a half of a chimney of hot new, most times.

 

[Kracken McGraw]

It is our goto mayo. All the HEB stores carry it in our area.

Yes the best!

 

[Kracken McGraw]

same last name.. a good name!
Not sure if y’all TX boys can buy it. I took some to the folks out in WY last trip. They liked it but it really all what you grow up on.

It sure is good when I can talk the wife into making her potato salad.

 

[mikeinct]

Mayonaise ? You Gavones. Love U Some Pizza

 

[rockhound78]

Dukes in the East, Hellmans in the West. Just different labels IIRC

 

[Tesoro]

Yes the best!

Every try making your own mayo? hard to eat the canned stuff after that! Its too easy to make > olive oil, egg yolk, lemon juice...and a popular one is Aoili where u add fresh grated garlic. If you dont like the olive oil taste ( ie if something is wrong with you!) then can use normal oils.

 

[Kracken McGraw]

Dukes in the East, Hellmans in the West. Just different labels IIRC

I don’t know for sure, but the Duke’s is hands down a better product than the Hellman’s for sale on the shelf next to it here.

 

[rjtfroggy]

On the west coast it is Real Foods, on the east coast it is Hellmans, maybe it is Dukes somewhere in the middle.

 

[snert]

My 20 y/o wood fired pizza oven. Barrel vault design. All reclaimed recycled materials.

I want a diagram of the build!