- Joined
- May 21, 2011
- Messages
- 3,132
Yesterday evening, we got together with a part of the family to go out and eat some herring. There's this place nearby where there's still one of the only remaining medieval windmills in the area. They make their own bread at the mill, and from time to time they host traditional events. Dance, food, anything. TOday it was food again, and the main dish was herring as I've said before. Tasted great!
At home we also cook herring from time to time, but we do it on top of a fire in a grill. So there's always burn marks on the fish, but the smoke does give the fish a somewhat better taste. However, I was very interested in the construction these fellas used to cook their herring. Hadn't seen it before:
It takes a bit longer because they aren't right on top of the heath, but it works great and the herring doesn't get burnt. On top of that, the grease drips down on the grass so unlike when you'd bake 'em in a pan, you get rid of all the junk. Another advantage I saw is that you can fire up your stove with whatever wood you'd want. If you grill the fish on top of the stove, you better don't use pine or something that creates heavy, black and thick smoke. In this system it doesn't matter what you throw in, as long as it generates heath.
Loved the evening and learned quite a few new things. The people operating it also said that the fish was good but they absolutely LOVED thick sliced bacon cooked like this. You'd have to cut off the rind of the porc meat because that curls up, but the taste would be ridiculously good. It does take like half an hour to cook 'em this way though because they're not too close to the heath.
At home we also cook herring from time to time, but we do it on top of a fire in a grill. So there's always burn marks on the fish, but the smoke does give the fish a somewhat better taste. However, I was very interested in the construction these fellas used to cook their herring. Hadn't seen it before:
It takes a bit longer because they aren't right on top of the heath, but it works great and the herring doesn't get burnt. On top of that, the grease drips down on the grass so unlike when you'd bake 'em in a pan, you get rid of all the junk. Another advantage I saw is that you can fire up your stove with whatever wood you'd want. If you grill the fish on top of the stove, you better don't use pine or something that creates heavy, black and thick smoke. In this system it doesn't matter what you throw in, as long as it generates heath.
Loved the evening and learned quite a few new things. The people operating it also said that the fish was good but they absolutely LOVED thick sliced bacon cooked like this. You'd have to cut off the rind of the porc meat because that curls up, but the taste would be ridiculously good. It does take like half an hour to cook 'em this way though because they're not too close to the heath.
Among other fun things in a nice day, Angie picked up some good thick ribeye steaks for supper. The grill was being... troublesome so she marinated them lightly as usual, and decided to cook them to a nice medium-rare in the smoker with some apple and mesquite chips. Then threw them in a hot pan for just a couple minutes to put a nice sear on them.
