What's that you're eating?

Too busy with projects and shit in general yesterday so made the ribs today. Turned out pretty alright.

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toker said:
Koda 16. My friend had the dual fuel version and it wasn't worth using wood for me. The pizza isn't in there long enough to get any smoke flavor. The propane one is ready in around 15 minutes and can get to 700-800 degrees. Perfect for Neapolitan style pizza.
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Sweet! I have an early Koda Fyra, not long after they changed their name from Uuni. Wife found it 2nd-hand on Nextdoor some years ago for less than half price. We’ve definitely gotten our money out of it, and we still enjoy using it occasionally. The pellets are a PITA, but I’ve learned some tricks to keep it running nice and hot. We’ll even use it in the winter on a rare occasion.
 
I have been trying to eat more fish lately, for Omega3s, and other good stuff, and I love wild Alaskan salmon but it is very expensive right now, so I asked my local fishmonger if he could get me some fresh sardines.

Sardines in a can have become a trendy carnivore meal but the canned ones are super salty. This brand is 684 mg of sodium in one small can,

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Fine for camping but not an everyday food or a proper home cooked meal.

Apparently, fresh sardines are very uncommon on the west coast……. but flash frozen are available for around $8.00 per pound. You do have to clean them since they are frozen whole, but it takes about 5 minutes to clean a pound of defrosted overnight fish once you do a few and get the technique correct. Make sure you get the ones labeled “for human consumption” because there are some frozen sardines that are intended only for animal food.

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The ones I found run 8-9 to the pound, so larger than the canned sardines, but still pretty small. One pound of sardines is good for two very hearty meals, as 8 ounces of fresh baked sardines gives very high satiety due to the healthy fats in sardines.

I have been using this recipe:

www.olivetomato.com

Mediterranean Garlic and Herb Crusted Roasted Sardines

Simply delicious roasted sardines with a garlic herb crust - you can practically eat them with your hands.
www.olivetomato.com www.olivetomato.com

They cook up very nice with a little bit of the marinade scooped inside each little fish, the spine and bones mostly pull out in one piece if you let them cool a bit, low sodium (recipe only calls for 1/4 teaspoon salt for marinade for one pound of fish), and very affordable at $8 per pound. These baked sardines are very mild in flavor and nothing like the canned sardines.

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DaveHS said:
Killer looking proteins as usual, EW! What is that hammered steel cooking surface? Looks like a comal but I’ve never seen one with that finish.
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It is a handmade carbon steel pan that a local blacksmith made. Very responsive to heat changes on the burner. Gets used quite a bit on the stove, and also gets used over open flame on the fire pit.

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ETA:
Same blacksmith made the post and pot holder in the firepit.
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Ellis Wyatt said:
It is a handmade carbon steel pan that a local blacksmith made. Very responsive to heat changes on the burner. Gets used quite a bit on the stove, and also gets used over open flame on the fire pit.

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ETA:
Same blacksmith made the post and pot holder in the firepit.
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Yup I need to clean myself after seeing those pictures lol
 
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