What's for supper?

My world famous sketti

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what up with the glass of milk?

Eelpoutguy wrote:

what up with the glass of milk?

that’s my brides, I drink water at meals.

Mahi Mahi blackened, grilled and tempura batter fried.

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Burbot to table, all in a couple hours.

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ganderpike wrote:

Burbot to table, all in a couple hours.

Nice work. That sounds awesome

I’ve been told that pout is like “poor mans lobster.” Is that true or a complete fabrication?

gim wrote:

I’ve been told that pout is like “poor mans lobster.” Is that true or a complete fabrication?

True

LOL somehow I knew your opinion would lean this way.

OK……question for all you chefs out there. do you take food out prior to putting it on the grill or stove to warm up to room temp?? being froze is one thing but already thawed or just made up?

sometimes i may do it maybe 1/2 or so before cooking it…..but not often.

my mom and dad were notorious for doing this. well dad because mom said so. my brother shut mom down while at the cabin but i’d bet she still did it when she was home alone. to me its a bacteria thing!

just curious!!!!!

I have set them out while preheating the grill or smoker.. 15 minutes or so…

Room temp meat is preferred before grilling.

glenn57 wrote:

its a bacteria thing!

This is it. Leaving it out for too long in room temperature makes it ripe for bacterial growth. If you cook it properly and fully, you won’t get sick. But if you don’t, you might.

Leaving it out for a little bit is probably fine. Just don’t leave it out long enough to allow pathogenic growth.

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I haven’t used my grill in a while due to super cold temps. Today, that changed. Mushroom n Swiss burger. Looked through the Cabelas/BPS Spring Sale flyer while I enjoyed it.

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Future grub. just got my venison hot dogs from plantenbergs in Richmond. 187 of them.

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glenn57 wrote:

Future grub. just got my venison hot dogs from plantenbergs in Richmond. 187 of them.

Love veny dogs and brats. What did that run and how many pounds ?

I took 26 lbs of trimmings in and told them I wanted 1/2 in hot dogs and half in there breakfast sausage only left bulk, not in casings. The bill was $144.20. And I did the wrapping.
For .95 per lbs wrapping I’ll do it myself.

I didn’t weigh the end product however, so price per lbs is have no idea. It’s the only hot dogs I’ll eat is from there

We dropped the kids off with grandma last night and treated ourselves to Baldamar in Roseville, dang is that place good.

But tonight is my famous ribeye sandwiches topped with jalapeños and green peppers, dunked in a spicy au jus. It’s fantastic.

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wowzer…..them look amazing BC!!!!!

They are absolutely delicious. The first meal i cooked for the lady, and after that she never left lol

I’m in!!! looks great BC!!!

Mike Schulz wrote:

I’m in!!! looks great BC!!!

Thank you sir. It makes for a excellent lunch the day after as well.

Bearcat89 wrote:

But tonight is my famous ribeye sandwiches topped with jalapeños and green peppers, dunked in a spicy au jus. It’s fantastic.

Looks great, do you smoke the whole sandwiches?

BigWerm wrote:

<div class=”d4p-bbt-quote-title”>Bearcat89 wrote:</div>
But tonight is my famous ribeye sandwiches topped with jalapeños and green peppers, dunked in a spicy au jus. It’s fantastic.

Looks great, do you smoke the whole sandwiches?

Yeah only for a few minutes to melt the cheese. I grill the steak make the sandwiches and throw them on the smoker for 10ish minutes to give the bread a crunch and melt the cheese. It’s important to thin slice the steak, and then chunk it with my fingers, that way every bite melts in the mouth and you don’t get big chewy bites.

The steak sammy’s look dang good BC and that Mahi tray looks amazing Werm.

American goulash. Haven’t made this in a long time. Ate a lot of it growing up!

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Joe Jarl wrote:

American goulash. Haven’t made this in a long time. Ate a lot of it growing up!

had a version of that ourselves tonight!!!!

more good eats!!!