What's for dinner?

Patrickbrick

Steak and chicken were smoked before grilled.

0patience

After a year of my new Traeger grill sitting in a box in my semi trailer, we finally got it out and using it.

Yakster

Nice, I love my pellet grill.

ShawnOL

Southwest style omelets. Linguica and chorizo with taco blend cheese.

Stubble

Homemade chicken flautas with three types of salsa, and Cacique sour cream.

ShawnOL

Those look like taquitos.

Stubble

@ShawnOL said:
Those look like taquitos.

Not any more they don't.

peter4jc

those look like Baby Ruths...

Sethbanks711

Last nights dinner! Just some grilled chicken thighs and fixins’. Just looked real good once plated and had to take a picture.

ShawnOL

@Sethbanks711 said:

Last nights dinner! Just some grilled chicken thighs and fixins’. Just looked real good once plated and had to take a picture.

What are those green things on the plate with the food?

First_Warrior

Steamed yellow crookneck squash, blackened green bean stir fry with ginger, garlic, black bean sauce, rice vinegar, and sesame oil and a cucumber, fennel, radish and green onion salad with mint. All veggies from the garden. That's all my other had but I fixed a double bison burger with cheddar inside for me. Got to have MEAT.

ShawnOL

A bison burger sounds great, right about now.

Yakster

Sounds better than the PB&J I'll likely have for lunch after this meeting wraps.

Stubble

Grilled porkchops, sauteed asparagus, and a spud.

ShawnOL

Chorizo, linguica and cheddar omelets with buttered wheat toast.

silvermouse

Italian parsley, goat cheese, tomatoes, quinoa, lemon juice, mint leaves=tabouleh! Pita bread. Hard boiled eggs on a bed of lettuce.

First_Warrior

Roasted squash, tomato and Italian basil salad, cucumber and fennel salad with Thai basil and blackened green beans. All from the garden. I added a hamburger for me.

0patience

Prepping some Sockey Salmon to smoke tomorrow.
Tonight, it will go in the brine overnight, then tomorrow smoke for about 6-8 hours.

Evidently, no one in Tennessee even knows what Sockey Salmon is. 🤣

Patrickbrick

Are you making jerky? Even at 125 6 hours is waaaayyyyy too long. Also that is some beautiful looking fish. Those should be maybe an hour at 250.

d_blades

Maybe he's cold smoking it.

0patience

I'll run it for 3 hours and check it and then check again every 30 minutes after.
Since we're using smoke tubes, this will be our first smoke in the new Traeger. 4 hours might be good, but won't know until I make the first batch of salmon in this grill.
I probably have another 10 fillets in the freezer.
If it weren't so expensive to air freight it, I'd have more.

Patrickbrick

Nice! That looks really good

0patience

@Patrickbrick said:
Nice! That looks really good

I'm probably gonna lose most this batch to the Tennessee neighbors. LOL!
Most of them have never had real Alaskan Salmon.

TRayB

Post 31+ mile ride brunch. Farm fresh free range eggs, locally raised and made pork sausage, and home made sourdough bread. The brunch was great, the ride was almost a disaster. I don't have the energy right now to detail it.

Yakster

Spare ribs, Hasselback potatoes, and a cucumber & home grown cherry tomato salad.

ShawnOL

Bacon cheese burgers.

0patience

For anyone interested, this is the recipe for the salmon brine I like to use.

1 quart water
1/3 cup pickling or kosher salt
1 cup brown sugar
1/2 bag Zataran's crab boil spices
2 tbsp lemon pepper.

Mix brown sugar, salt, then Zataran spice and lemon pepper.
Then add 1qt water.
Marinate in fridge overnight.

This is for a small fish.
I doubled it for my salmon.

First_Warrior

Fried green tomatoes, roasted golden zucchini, tomato, green onion and basil salad all from the garden and a buffalo burger for me.

Stubble

A favorite y'all have seen half dozen times, Thai Basil Chicken.

Yakster

You feeding a bird, Steve, or is that your normal portion these days?