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Message
re: Spunky & Friends Gourmet Grub & Tailgate Treats
Posted on 7/12/14 at 7:09 pm to Jefferson Dawg
Posted on 7/12/14 at 7:09 pm to Jefferson Dawg
quote:
Not sure why it's buried here....
Jealousy
0
Posted on 7/12/14 at 7:11 pm to Jefferson Dawg
quote:
Jefferson Dawg
GTFO of my thread. It's going smooth, I don't need your arse frickin it up. You ra'n vagina
Posted on 7/12/14 at 7:16 pm to Spunky
How am I fricking up your thread?
I was trying to complement Barberitos and his feast.......that is buried on the hamburgers and hot dogs page.
You sound disgruntled.
I was trying to complement Barberitos and his feast.......that is buried on the hamburgers and hot dogs page.
You sound disgruntled.
Posted on 7/12/14 at 7:19 pm to Jefferson Dawg
quote:
How am I fricking up your thread?
By posting in it
Posted on 7/12/14 at 7:40 pm to Jefferson Dawg
quote:
quote:
Barbie, was that flounder?
That spread deserves it's own thread.
Not sure why it's buried here....
Catfish fillets!
I'm inland for the Summer, you really don't want any part of the Caribbean this time of the year at least I don't last year was enough of that shite.
Posted on 7/12/14 at 7:42 pm to BarberitosDawg
Barbie, telle more details on the condo thing in the condo thread. Thanks.
Posted on 7/12/14 at 7:58 pm to Jefferson Dawg
quote:
Jefferson Dawg I'm looking forward to your input on my grub thread. I know you can get down on the grill. Share the knowledge.
Which you haven't done. This is the grub thread. Nothing is buried here. I'm open to your opinion on cooking, just don't need the other Jefferson to show up. The normal jeff is more than welcome.
Posted on 7/12/14 at 7:59 pm to Jefferson Dawg
Throwing down tomorrow.
Dragged this picnic table up out of the woods on a tarp, chained to a 15hp Johndeer.
Beagle #1 immediately claimed it as her own.
This might be bigger than we thought.
Dragged this picnic table up out of the woods on a tarp, chained to a 15hp Johndeer.
Beagle #1 immediately claimed it as her own.
This might be bigger than we thought.
This post was edited on 7/12/14 at 9:01 pm
Posted on 7/12/14 at 8:37 pm to deeprig9
quote:
deeprig9
With the window unit ac
I swear there is no cooler air in the world than what a window unit puts out. 
Posted on 7/12/14 at 10:02 pm to Spunky
Thats in the master suite, keep it colder than a flarda hotel room.
Posted on 7/13/14 at 12:45 am to deeprig9
Snow Crab legs: Lemon and herb marinated along with some Chesapeake Bay seasoning in the mix. They are of course already cooked (then frozen) and in this case the legs were cut open with a knife at the market. This allows the smoke and marinade to get to the meat as well as makes them easier to pull apart once done. You get them thawed out then marinate them. Thereafter, I put them in the smoker about 1.25 hours at 240F. You do have to check them to make sure to not dry them out. Served with melted butter mixed with a dash of seasoning.
Salmon fillet: Obtained from the market already bourbon soaked but I also included some lemon and herb marinade I had on hand. Smoked about 2.5 hours at 240F, skin side down on the grate toward the heat source. You can and should check it with a meat thermometer and it is done when it gets to 140-145F. You just can't go wrong smoking salmon.
Jumbo shrimp, shell on: Marinated in the lemon, herb, and Chesapeake Bay seasoning mix then placed on skewers for smoking about 1.75 hours at 240F. I find that shrimp can be tricky to smoke shell on because you may end up with the meat sticking to the shell, especially if marinated. So you may just try shell off or no marinade and perhaps just some seasoning. I do find it is easier to separate the shell from the meat if you let them cool and then put them on ice for awhile but some do not like their shrimp this way.
And to close out I like to try food and drink gadgets and I recently purchased a SodaStream machine where you take carbonated water and mix it with beverage syrup. There is no Miller Lite variety at this time but there are many flavors. I wasn't expecting much when I got it but it really does make good tasting well-carbonated soda and I've been regularly using it to supplement my regular soda supply.
Salmon fillet: Obtained from the market already bourbon soaked but I also included some lemon and herb marinade I had on hand. Smoked about 2.5 hours at 240F, skin side down on the grate toward the heat source. You can and should check it with a meat thermometer and it is done when it gets to 140-145F. You just can't go wrong smoking salmon.
Jumbo shrimp, shell on: Marinated in the lemon, herb, and Chesapeake Bay seasoning mix then placed on skewers for smoking about 1.75 hours at 240F. I find that shrimp can be tricky to smoke shell on because you may end up with the meat sticking to the shell, especially if marinated. So you may just try shell off or no marinade and perhaps just some seasoning. I do find it is easier to separate the shell from the meat if you let them cool and then put them on ice for awhile but some do not like their shrimp this way.
And to close out I like to try food and drink gadgets and I recently purchased a SodaStream machine where you take carbonated water and mix it with beverage syrup. There is no Miller Lite variety at this time but there are many flavors. I wasn't expecting much when I got it but it really does make good tasting well-carbonated soda and I've been regularly using it to supplement my regular soda supply.
This post was edited on 7/13/14 at 12:48 am
Posted on 7/13/14 at 7:51 am to Litigator
Well done
Posted on 7/13/14 at 8:39 am to Litigator
Damn all that sounds great 
Posted on 7/13/14 at 1:22 pm to Spunky
And now for something completely different:
Vegetables. Along with a large and varied assortment of meat on the grill, my wife has always prepared vegetables to be grilled along side. Sometimes we'll even make vegetable kabobs.
She hasn't written her vegetable marinade down and she changes it around now and then, but the marinade for this batch consists of olive oil, garlic and three different Mrs. Dash seasonings - Original, Tomato Basil Garlic, and Chicken. The vegetables are then slow-cooked along with whatever else I'm grilling for the day, and they almost always turn out pretty awesome.
Vegetables. Along with a large and varied assortment of meat on the grill, my wife has always prepared vegetables to be grilled along side. Sometimes we'll even make vegetable kabobs.
She hasn't written her vegetable marinade down and she changes it around now and then, but the marinade for this batch consists of olive oil, garlic and three different Mrs. Dash seasonings - Original, Tomato Basil Garlic, and Chicken. The vegetables are then slow-cooked along with whatever else I'm grilling for the day, and they almost always turn out pretty awesome.
Posted on 7/13/14 at 2:01 pm to GoldenDawg
Good work
Posted on 7/13/14 at 7:15 pm to GoldenDawg
Thumbs up for not saying veggie.
Posted on 7/17/14 at 5:25 pm to GoldenDawg
Wings tonight, rubbed down with some Dizzy Pig. Anybody else?
Posted on 7/17/14 at 5:34 pm to bwood
Welcome sanity back to this crazy fricking board... bwood...
FWIW... I grilled chicken breasts marinated in teriyaki with some of my tropical red savina habanero-mango hot sauce brushed on at the end... sliced, fresh grilled squash & zucchini brushed with EVO, cracked black pepper & sea salt. A tomato salad with diced fresh picked garden tomatoes, fresh picked basil w/ red wine vinegar, EVO , sea salt & pepper vinegarette and a small baguette of French bread...
Grilled over gas and no pics... I'm shame.
bwood... FWIW... I grilled chicken breasts marinated in teriyaki with some of my tropical red savina habanero-mango hot sauce brushed on at the end... sliced, fresh grilled squash & zucchini brushed with EVO, cracked black pepper & sea salt. A tomato salad with diced fresh picked garden tomatoes, fresh picked basil w/ red wine vinegar, EVO , sea salt & pepper vinegarette and a small baguette of French bread...
Grilled over gas and no pics... I'm shame.
This post was edited on 7/17/14 at 6:35 pm
Posted on 7/17/14 at 6:25 pm to dallasga6
quote:
I grilled chicken breasts marinated in teriyaki with some of my tropical red savina habanero-mango hot sauce brushed on at the end... sliced, fresh grilled squash & zucchini brushed with EVO, cracked black pepper & sea salt. A tomato salad with diced fresh picked garden tomatoes, fresh picked basil w/ red wine vinegar, EVO , sea salt & pepper and a small baguette of French bread
Dammit that sounds awesome. Puts my chicken wings to shame.
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