What's that you're eating?

Someone gave me a bunch of fresh limes, so I made chile lime sockeye salmon.

This is a very good recipe, just go a little heavier on the lime juice and chipotle chile than recipe calls for.

I made this in an uncovered baking dish, as I do not like to use aluminum foil in the oven. The salmon will not dry out with this wet sauce.

 
Elgatodeacero said:
Someone gave me a bunch of fresh limes, so I made chile lime sockeye salmon.

This is a very good recipe, just go a little heavier on the lime juice and chipotle chile than recipe calls for.

I made this in an uncovered baking dish, as I do not like to use aluminum foil in the oven. The salmon will not dry out with this wet sauce.

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That sounds great. I like to loosely wrap salmon fillet in foil with lime juice, butter, garlic salt and pepper and cook on the grill. The steam/heat really makes it tasty/flaky, and my wife loves that no fishy smell is in the house🤣.
 
Grasshopperglock said:
Spaghetti tonight.

Using this recipe but at half the amounts. Extra red wine. Mushrooms. With the meat being ground hot and spicy pork sausage.


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This sauce was started at 2:30pm. Complete and on the burner, simmering by 3pm. The meat is regular pork breakfast sausage because of reasons. 3/4 of the log in total. Browned in a pan after the sauce had simmered for a couple hours. Then it was added.

Stirred every 30minutes.

The dogs need a walk, later. After that I start the noodles.

I expect this sauce to have simmered for 4+ hours.

Haven't tasted a thing. I'm more a cook by smell type of cook.
 
Elgatodeacero said:
Someone gave me a bunch of fresh limes, so I made chile lime sockeye salmon.
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I also just bought 2 large salmon filets for "cheap" ($5.91/# which about 33% less than "normal" hereabouts). Will probably just section 1 of them into 4-6 oz portions and make a slab of gravlax with the other.

I use to just grill my salmon but now I usually poach it (to avoid the fishy smell) and just eat it w/steamed rice or ramen but, if I'm really industrious, I'll make a hollandaise to pour over it after poaching & before eating.

Just pulled a small leftover portion of gravlax out of the freezer that I made previously in order to finish it off before I make another slab of it.
 
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Fried chicken quarters. The ones from HEB that come preseasoned. I'll add some salt and pepper.

Side dish is whole steamed brown potatoes. Seasoned with some Cajun stuff. The steam water is from the last time I steamed sausage and potatoes. It's been frozen, waiting for today. The potatoes will get dressed out when served.
 
M118LR said:
Once upon a time I used to flip a Beef Brisket when smoking it. But a Tall Texan told me that you smoke brisket fat side up and wrap it in foil for the last half hour to keep the juices flowing through the meat. Can't argue, he was right. Anyone from other than Texas got any tips?
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Fun fact. If you present your brisket for tasting and its touching aluminum foil. You'll be instantly disqualified from the competition.

You see, the BBQ competition judges are either random people that volunteered. Or fellow cooks, judging your food. Brisket.

It's gotta be right off the fire. ~5 minutes rest and the judges are stuffing their mouth.


Usually the first cook chosen, is the first one that gets rolled.

His is judged by the other ones.
 
Grasshopperglock said:
Fun fact. If you present your brisket for tasting and its touching aluminum foil. You'll be instantly disqualified from the competition.

You see, the BBQ competition judges are either random people that volunteered. Or fellow cooks, judging your food. Brisket.

It's gotta be right off the fire. ~5 minutes rest and the judges are stuffing their mouth.


Usually the first cook chosen, is the first one that gets rolled.

His is judged by the other ones.
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Well, guess you should remove the brisket from the foil while letting it rest for 5 minutes prior to presentation? JMHO. Old Navy Saying, " If you ain't cheating you ain't trying". After all there can only be one winner. LOL.
 
M118LR said:
Well, guess you should remove the brisket from the foil while letting it rest for 5 minutes prior to presentation? JMHO. Old Navy Saying, " If you ain't cheating you ain't trying". After all there can only be one winner. LOL.
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I most definitely use foil. I'm not in a competition. All I want is a good dinner. Moist? It's getting foil.
 
M118LR said:
Once upon a time I used to flip a Beef Brisket when smoking it. But a Tall Texan told me that you smoke brisket fat side up and wrap it in foil for the last half hour to keep the juices flowing through the meat. Can't argue, he was right. Anyone from other than Texas got any tips?
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Screenshot_20230903_174250_Gallery.jpg

I've had great luck cooking fat side up

I smoke all the trimmed fat to make tallow that I add to the foil boat

Times are different for every cooker but I was 225 till I hit the stall .... added tallow to the foil boat (wrap the brisket but scrunch the sides of the foil and leave the top open, that protects the bottom and sides of the meat and makes an awesome bark)

I let rest out of the foil for at least 3 hours at 150/160
 
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Sandwiches tonight because I'm not cooking.

But I'll share last night's dinner. It doesn't have a name, really. Beef noodles?

Ground beef, mushrooms, jalapeno, onion, garlic, cumin, salt, and pepper. Fried in a pan.

The noodles were boiled in beef broth. Garlic powder and onion powder added.

The beef was thawed. Chopped up with the spatula in bit sized chunks. Diced onion, jalapeno and pressed garlic. After the meat firmed up and the onions slightly melted with the mushrooms beginning to get soft. The spices and a half cup of red wine with a pour of the beef broth being used for the noodles. Lid on the pan and simmered for about 30minutes.

Noodles get cooked, drained. Butter in the pot and the noodles back in and coated.


[The sauce] Some flour and corn starch is mixed in the cooking meat. Stirred. Meat in sauce type deal. Lid back on until the sauce becomes thicker.



The meat sauce is served on top the noodles. Cheese sprinkled on top of that.
 
Earlier in the week I picked up some outgoing and one letter had a bunch of black curlys attached to the seal. A few days later it worked its way back to me requesting more postage so I had to touch the damn thing again. Luckily Ive not seen it with the needed postage,,,yet.
 
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