bsky4463
fully equipped rock polisher
Member since September 2013
Posts: 1,696
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Post by bsky4463 on May 13, 2014 22:13:00 GMT -5
Salmon must make people boast. ha. Boast away. Yes catching springers results in excessive chest beating, it's a known fact. Eating it is pure bliss... Especially the belly fat, omg so delicious...... Boastfully wiping my lips after a feast tonight. Cheers. (Btw....it doesn't taste like chicken! But man that brine bird on the egg sounds awesome.) |
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jamesp
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Member since October 2012
Posts: 36,612
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Post by jamesp on May 14, 2014 2:53:02 GMT -5
Yes catching springers results in excessive chest beating, it's a known fact. Eating it is pure bliss... Especially the belly fat, omg so delicious...... Boastfully wiping my lips after a feast tonight. Cheers. (Btw....it doesn't taste like chicken! But man that brine bird on the egg sounds awesome.) Read more: forum.rocktumblinghobby.com/thread/65654/brine-soaked-chicken-turkey-thighs?page=2&scrollTo=743112#ixzz31fmlXYuGThe fish from the ocean are varied and of many types of meat. Always been a sea fisherman and can not eat restaurant fish. Spoiled on fresh fish. Salmon is in a class of it's own. Trout too. Check out this video on about the fastest fish in the ocean, wahoo (and the more commonly caught king mackerel). |
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Post by Rockhobbit on May 14, 2014 9:02:03 GMT -5
I am so hungry after reading this post! LOL
Sheri
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Deleted
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Post by Deleted on May 16, 2014 18:49:43 GMT -5
Someday, someday  |
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jamesp
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Post by jamesp on May 17, 2014 2:41:15 GMT -5
Is that a sunfish ?
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Deleted
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Post by Deleted on May 17, 2014 11:56:10 GMT -5
No, it's called "Opah" in Hawaii. It's a tropical water fish that has oily flesh like salmon. This is not common. Warm water fish rarely have oily flesh. I missed an opportunity to eat one when in Hawaii because I had no clue what it was. Later research revealed my mistake. This is an ocean sunfish, they get huge!! The biggest I have seen is about 40# and I missed it on gaff. I am told they are good eating too.  |
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jamesp
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Member since October 2012
Posts: 36,612
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Post by jamesp on May 17, 2014 12:38:08 GMT -5
Bizarre, the sunfish. Instead of 'Talking Heads' it is 'Swimming Heads'. That Opah looks like it would give wicked fight to angler.
Wiki says only 35% is edible. Lots of bone and skin. Popular Hawaiian food.
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Fossilman
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Post by Fossilman on May 19, 2014 9:37:18 GMT -5
Had salmon and steelhead already this year..Just caught a hand full of rainbow trout and bluegill the other day.
Plus brother in law dropped by and gave use some sea bass....Now added with some sole (fish)...we are good to go for a spell...
Smoking smoking smoking,keep them fish a smoking.....
PS: James,I'll surprise ya' someday with some goodies...Thumbs up
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Fossilman
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Member since January 2009
Posts: 20,723
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Post by Fossilman on May 19, 2014 9:41:10 GMT -5
Speaking of chicken..I just started making a homemade "honey mustard sauce" for my chicken....Spot on too...Yum yum...
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jamesp
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Member since October 2012
Posts: 36,612
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Post by jamesp on May 19, 2014 10:04:32 GMT -5
trout salmon steelhead-ultimate meat. You are blessed to have such resources. keep it up and I will build me a smoke house for whole deer.
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Deleted
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Post by Deleted on May 19, 2014 15:32:17 GMT -5
Speaking of chicken..I just started making a homemade "honey mustard sauce" for my chicken....Spot on too...Yum yum... Sounds good Mike. For me, I need to get a recipe for Sonny's Mustard Barbecue sauce.. I could mail order it but can't see spending $18 for a jar of sauce. |
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Fossilman
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Member since January 2009
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Post by Fossilman on May 19, 2014 15:42:07 GMT -5
Heck Scott,buy a bottle than try copying it by taste.....You should get close,or spot on buddy......
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jamesp
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Post by jamesp on May 20, 2014 5:13:59 GMT -5
The cool thing about the brine is basic ingredients that are cheap. And Salt/sugar/spice is easy mix.
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Deleted
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Post by Deleted on May 21, 2014 23:21:27 GMT -5
Heck Scott,buy a bottle than try copying it by taste.....You should get close,or spot on buddy...... Good call. I actually may have enough left in the fridge to do this. Jim, brining fowl MUST become your normal procedure. NEVER cook a whole bird without it. Even little quails benefit. It's SOP here in Chino. Wild game goes a week in the brine in the fridge before roasting. Domestic birds get 48 hours. They soft already from lack of needing to work for a living. |
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jamesp
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Member since October 2012
Posts: 36,612
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Post by jamesp on May 22, 2014 6:32:52 GMT -5
Jim, brining fowl MUST become your normal procedure. NEVER cook a whole bird without it. Even little quails benefit. It's SOP here in Chino. Wild game goes a week in the brine in the fridge before roasting. Domestic birds get 48 hours. They soft already from lack of needing to work for a living. Read more: forum.rocktumblinghobby.com/thread/65654/brine-soaked-chicken-turkey-thighs?page=3#ixzz32RWjmad0After the 3rd batch of chicken and turkey I am sold. Each was a total easy success. And about the best flavor I have ever created. Am sold !! Scott, have you ever used or been at a shindig that was cooking w/a Santa Maria ?  |
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Post by Pat on May 22, 2014 13:55:46 GMT -5
Never heard of flap meat. Very familiar with carne asada  Yum! Love Mexican food. Cheese quesadilla with guacamole....... |
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Deleted
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Post by Deleted on May 22, 2014 13:59:11 GMT -5
Jim, brining fowl MUST become your normal procedure. NEVER cook a whole bird without it. Even little quails benefit. It's SOP here in Chino. Wild game goes a week in the brine in the fridge before roasting. Domestic birds get 48 hours. They soft already from lack of needing to work for a living. Read more: forum.rocktumblinghobby.com/thread/65654/brine-soaked-chicken-turkey-thighs?page=3#ixzz32RWjmad0After the 3rd batch of chicken and turkey I am sold. Each was a total easy success. And about the best flavor I have ever created. Am sold !! Scott, have you ever used or been at a shindig that was cooking w/a Santa Maria ? Yeah, shows and fairs always have those, along with pallets of mesquite wood. Man the food it good. I have one of these:  It works like this  |
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jamesp
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Member since October 2012
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Post by jamesp on May 22, 2014 14:52:22 GMT -5
Sweet grill. A small hog may be doable in that big boy. That design is common here, but not the santa Maria.
stopped by the Big Green Egg main store today. It was bookin. And the prices were high. I am going to make outdoor kitchens w/industrial flare.
Cooking out has become the rave.
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Post by rockpickerforever on May 22, 2014 18:37:45 GMT -5
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Post by 1dave on May 31, 2014 12:02:43 GMT -5
chickens require more skill than deer, cows, hogs etc. Not anymore. Run them through the band saw any old way. Showing any kind of an artifact around here will draw huge fines and prison time. All this talk of asado took me back to my time in Uruguay (1957-1960) with the gauchos and their fine asado con cuero.  Skin a cow about 2" deep, secetion it into 6" X 12" chunks with two slits so a stick in the ground around a huge fire will hold it in place to cook. To eat it, hold it by the hair in one hand, take a bite and slice it off with a knife in the other hand. Careful not to cut your nose off! |
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Yum! Love Mexican food. Cheese quesadilla with guacamole.......
