rico Posted January 8, 2021 Report Share Posted January 8, 2021 Just now, IUFLA said: Only walleye I've ever had was at Culver's...and it was fried 😉 Damn good though... Perch and Walleye are my favs. A walleye fillet can be grilled. But yeah, fresh water fish are meant for the fryer. Quote Link to comment Share on other sites More sharing options...
IUFLA Posted January 8, 2021 Report Share Posted January 8, 2021 1 minute ago, rico said: Perch and Walleye are my favs. A walleye fillet can be grilled. But yeah, fresh water fish are meant for the fryer. I went fishing Wednesday night at Pappas Seafood...caught a Costa Rican mahi...it had scallops, shrimp, and an Alexander sauce attached to it... 😉 1 Quote Link to comment Share on other sites More sharing options...
btownqb Posted January 8, 2021 Report Share Posted January 8, 2021 2 minutes ago, IUFLA said: I went fishing Wednesday night at Pappas Seafood...caught a Costa Rican mahi...it had scallops, shrimp, and an Alexander sauce attached to it... 😉 We did Ribeyes and scallops the other night. Shew. Loved it. 1 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted January 8, 2021 Report Share Posted January 8, 2021 Just now, btownqb said: We did Ribeyes and scallops the other night. Shew. Loved it. How'd you cook the scallops? I usually pan sear them... Quote Link to comment Share on other sites More sharing options...
btownqb Posted January 8, 2021 Report Share Posted January 8, 2021 Just now, IUFLA said: How'd you cook the scallops? I usually pan sear them... let them sit in some olive oil, with lemon juice, and minced garlic for an hour... then I grilled them. I will sear them from now on...they were good though. I think we a pound of them?... The lady and I had like 5 a piece, probably a 14oz ribeye, and tater tot casserole with cream cheese, bacon, and jalapenos. Solid meal. 1 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted January 8, 2021 Report Share Posted January 8, 2021 Just now, btownqb said: let them sit in some olive oil, with lemon juice, and minced garlic for an hour... then I grilled them. I will sear them from now on...they were good though. I think we a pound of them?... The lady and I had like 5 a piece, probably a 14oz ribeye, and tater tot casserole with cream cheese, bacon, and jalapenos. Solid meal. I'd say! 1 Quote Link to comment Share on other sites More sharing options...
tdhoosier Posted February 14, 2021 Report Share Posted February 14, 2021 (edited) I love meat sales. Beef Tenderloin was on sale for $5.99/lb. I picked up one for $31 and just finished cutting it up. I got 10 eight oz filets out of it and some tips. Edited February 15, 2021 by tdhoosier 5 Quote Link to comment Share on other sites More sharing options...
HoosierFaithful Posted February 15, 2021 Report Share Posted February 15, 2021 That’s beautiful handwriting tbh 1 1 Quote Link to comment Share on other sites More sharing options...
tdhoosier Posted February 15, 2021 Report Share Posted February 15, 2021 26 minutes ago, HoosierFaithful said: That’s beautiful handwriting tbh Ha. That’s my wife’s. If it was mine nobody would be able to read it. 1 Quote Link to comment Share on other sites More sharing options...
Drroogh Posted February 19, 2021 Report Share Posted February 19, 2021 Some interesting updates some of which I can vouch for like Fried Green Tomatoes! I do live in Georgia! 50 ways to update the classic hamburger. Quote Link to comment Share on other sites More sharing options...
FritzIam4IU Posted March 10, 2021 Report Share Posted March 10, 2021 Pork Shoulder anyone? 3 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted March 10, 2021 Report Share Posted March 10, 2021 44 minutes ago, FritzIam4IU said: Pork Shoulder anyone? That looks awesome! What time is dinner? I'll bring the Gumballhead 1 Quote Link to comment Share on other sites More sharing options...
FritzIam4IU Posted March 10, 2021 Report Share Posted March 10, 2021 1 hour ago, IUFLA said: That looks awesome! What time is dinner? I'll bring the Gumballhead I could use a few Gumballheads today ha. This was from yesterday, but pulled pork is still yummy! When you get back to Indiana sometime I will give you an open invitation. 1 Quote Link to comment Share on other sites More sharing options...
BeerBQ Posted March 14, 2021 Report Share Posted March 14, 2021 On 3/10/2021 at 10:01 AM, FritzIam4IU said: Pork Shoulder anyone? Looks good! What’d you cook it on? 1 Quote Link to comment Share on other sites More sharing options...
FritzIam4IU Posted March 14, 2021 Report Share Posted March 14, 2021 1 hour ago, BeerBQ said: Looks good! What’d you cook it on? weber smokey mountain. Cherry wood/hickory. Quote Link to comment Share on other sites More sharing options...
BeerBQ Posted March 14, 2021 Report Share Posted March 14, 2021 1 hour ago, FritzIam4IU said: weber smokey mountain. Cherry wood/hickory. Any rub? I have a 22” WSM and love it. Quote Link to comment Share on other sites More sharing options...
FritzIam4IU Posted March 14, 2021 Report Share Posted March 14, 2021 1 hour ago, BeerBQ said: Any rub? I have a 22” WSM and love it. I usually either make my own rub or use the Weber pork rub or whatever it is called but someone gave me this one. Mine is the 18" Quote Link to comment Share on other sites More sharing options...
13th&Jackson Posted April 4, 2021 Report Share Posted April 4, 2021 (edited) Smoked an Easter ham this AM on my Masterbuilt electric smoker. I've smoked ham on a Weber charcoal grill and they've been great, but this one was even better. Very moist. Smoked at 250 degrees until an internal temp of 140 (ham was already smoked, so this was double-smoking). Used apple wood chips for first two hours and then stopped the smoke. Ham was only 6 pounds and was done in 3 hours. Put water, apple cider vinegar and pineapple juice in the drip pan and basted ham with drippings every hour. When internal temp was 130, glazed with a pre-mixed packet of ham glaze to which I added some honey. Continued to heat to 140. Edited April 4, 2021 by 13th&Jackson 4 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted April 4, 2021 Report Share Posted April 4, 2021 5 minutes ago, 13th&Jackson said: Smoked an Easter ham this AM on my Masterbuilt electric smoker. I've smoked ham on a Weber charcoal grill and they've been great, but this one was even better. Very moist. Smoked at 250 degrees until an internal temp of 140 (ham was already smoked, so this was double-smoking). Used apple wood chips for first two hours and then stopped the smoke. Ham was only 6 pounds and was done in 3 hours. Put water, apple cider vinegar and pineapple juice in the drip pan and basted ham with drippings every hour. When internal temp was 130, glazed with a pre-mixed packet of ham glaze to which I added some honey. Continued to heat to 140. I have a whole bone-in turkey breast on my Dyna-Glo right now. Going for 165 degrees internal temp. Using a mix of apple and cherry wood. Quote Link to comment Share on other sites More sharing options...
13th&Jackson Posted April 4, 2021 Report Share Posted April 4, 2021 1 minute ago, IUFLA said: I have a whole bone-in turkey breast on my Dyna-Glo right now. Going for 165 degrees internal temp. Using a mix of apple and cherry wood. Electric, charcoal or LP? Quote Link to comment Share on other sites More sharing options...
IUFLA Posted April 4, 2021 Report Share Posted April 4, 2021 1 minute ago, 13th&Jackson said: Electric, charcoal or LP? Electric. I had a Master built electric for about 5 years, and it gave up the ghost on the day before Thanksgiving. My wife bought this one for me for Christmas. First use... 2 Quote Link to comment Share on other sites More sharing options...
13th&Jackson Posted April 4, 2021 Report Share Posted April 4, 2021 1 minute ago, IUFLA said: Electric. I had a Master built electric for about 5 years, and it gave up the ghost on the day before Thanksgiving. My wife bought this one for me for Christmas. First use... That looks sweet. Best part of the electrics is being able to just set a temp and they maintain a constant level. Enjoy the turkey! 1 Quote Link to comment Share on other sites More sharing options...
BeerBQ Posted April 4, 2021 Report Share Posted April 4, 2021 I’m not the only one that decided to do some grilling today. I have a spatchcocked chicken on a kettle this afternoon. 3 Quote Link to comment Share on other sites More sharing options...
13th&Jackson Posted April 4, 2021 Report Share Posted April 4, 2021 22 minutes ago, BeerBQ said: I’m not the only one that decided to do some grilling today. I have a spatchcocked chicken on a kettle this afternoon. I thought spatchcocked chicken was a punk rock band 1 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted April 4, 2021 Report Share Posted April 4, 2021 Turkey's done... 4 Quote Link to comment Share on other sites More sharing options...
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