Notices
Like Tree968Likes

Pictures of your cooking.

Old 04-07-2019, 01:38 PM
  #801  
Admirals Club Admiral's Club Member
 
Join Date: Aug 2007
Location: buzzards bay,ma.
Posts: 3,689
Default

Hunk of pork shoulder on the KJ today
slper, THT Mod 9 and skillet64 like this.
andyp262 is offline  
Old 04-07-2019, 02:50 PM
  #802  
Senior MemberCaptains Club Member
 
slper's Avatar
 
Join Date: Feb 2007
Location: Lakeland, Fl
Posts: 4,168
Default


slper is offline  
Old 04-07-2019, 05:04 PM
  #803  
Senior Member
 
Join Date: Feb 2018
Location: Breaux Bridge, Louisiana
Posts: 123
Default


finished product
Domoe is offline  
Old 04-07-2019, 05:13 PM
  #804  
Admirals Club Admiral's Club Member
 
Join Date: Aug 2007
Location: buzzards bay,ma.
Posts: 3,689
Default

Originally Posted by Domoe View Post

finished product
Nice looking piece of beef there! Congrats
andyp262 is offline  
Old 04-08-2019, 07:16 AM
  #805  
Senior MemberCaptains Club Member
 
Join Date: Dec 2003
Location: Marblehead, Ohio
Posts: 9,778
Default

Last night's Sous Vide filet
Boataholic is offline  
Old 04-08-2019, 01:51 PM
  #806  
Senior Member
 
Join Date: Feb 2012
Location: Todd, NC
Posts: 896
Default

5 gallons of blackfin. I should get over 100 servings.



porcha is online now  
Old 04-10-2019, 04:37 AM
  #807  
Senior Member
 
Join Date: Feb 2012
Location: Todd, NC
Posts: 896
Default


King mack cuts blackened 3 different ways
porcha is online now  
Old 04-11-2019, 11:19 AM
  #808  
Senior Member
 
Join Date: Feb 2018
Location: Breaux Bridge, Louisiana
Posts: 123
Default


Homemade red beans.
THT Mod 9 likes this.
Domoe is offline  
Old 04-13-2019, 04:21 PM
  #809  
Senior MemberCaptains Club Member
 
Join Date: Dec 2003
Location: Marblehead, Ohio
Posts: 9,778
Default




Sous Vide Filet and salad
Boataholic is offline  
Old 04-14-2019, 04:36 AM
  #810  
Senior Member
 
Join Date: Mar 2013
Location: South Carolina
Posts: 1,465
Default

Originally Posted by Logan311 View Post
this is how I cook sometimes ..... https://www.topsailsteamer.com/menu/
In South Carolina, that is called Beaufort Stew or Low Country Boil (never heard this term growing up). If you're from the Beaufort, SC area or have spent enough time there, you'll probably call this Frogmore Stew or have at least heard the term. This is what I know it as. For those that don't know, Frogmore is a small community on St. Helena Island just east of Beaufort and supposedly is where this was first cooked, although I'm sure that is debatable.
FishLife is offline  
Old 04-14-2019, 02:10 PM
  #811  
Admirals Club Admiral's Club Member
 
Join Date: Aug 2007
Location: buzzards bay,ma.
Posts: 3,689
Default

Sunday is picahna and beer day here.
THT Mod 9 and mdees88 like this.
andyp262 is offline  
Old 04-14-2019, 02:23 PM
  #812  
Senior Member
 
Join Date: Mar 2013
Location: South Carolina
Posts: 1,465
Default

Originally Posted by andyp262 View Post
Sunday is picahna and beer day here.
How are you cooking it? Skewered and cooked over coals on a rotisserie sounds good.
FishLife is offline  
Old 04-14-2019, 02:34 PM
  #813  
Admirals Club Admiral's Club Member
 
Join Date: Jul 2014
Location: Stapleton, AL
Posts: 2,702
Default

Originally Posted by andyp262 View Post
Sunday is picahna and beer day here.
The Queen!!! I'm cooking picanha tomorrow
mdees88 is online now  
Old 04-14-2019, 03:25 PM
  #814  
Admirals Club Admiral's Club Member
 
Join Date: Aug 2007
Location: buzzards bay,ma.
Posts: 3,689
Default

Originally Posted by FishLife View Post
How are you cooking it? Skewered and cooked over coals on a rotisserie sounds good.
I will cook on the skewer occasionally, especially if I’m doing corações de galinha. Today was just simple picahna over lump charcoal on the Kamado Joe, with feijoada over rice, and salad.

As long as you cut the Queen against the grain and cook it medium rare, it’s hard to screw up. Thankfully my local butcher is still selling it at $6/pound
andyp262 is offline  
Old 04-14-2019, 03:29 PM
  #815  
Admirals Club Admiral's Club Member
 
Join Date: Jul 2014
Location: Stapleton, AL
Posts: 2,702
Default

Originally Posted by andyp262 View Post


I will cook on the skewer occasionally, especially if I’m doing corações de galinha. Today was just simple picahna over lump charcoal on the Kamado Joe, with feijoada over rice, and salad.

As long as you cut the Queen against the grain and cook it medium rare, it’s hard to screw up. Thankfully my local butcher is still selling it at $6/pound
What a deal....
mdees88 is online now  
Old 04-15-2019, 03:54 PM
  #816  
Admirals Club Admiral's Club Member
 
Join Date: Jul 2014
Location: Stapleton, AL
Posts: 2,702
Default

The queen verses prime ribeye..... not even going to be a competition.


mdees88 is online now  
Old 04-15-2019, 04:30 PM
  #817  
Senior Member
 
Join Date: Mar 2013
Location: South Carolina
Posts: 1,465
Default

Originally Posted by mdees88 View Post
The queen verses prime ribeye..... not even going to be a competition.


Nope, ribeye ALL DAY every day......
savedbygrace6868 likes this.
FishLife is offline  
Old 04-15-2019, 05:13 PM
  #818  
Admirals Club Admiral's Club Member
 
Join Date: Jul 2014
Location: Stapleton, AL
Posts: 2,702
Default

Originally Posted by FishLife View Post
Nope, ribeye ALL DAY every day......
Not quite. I used to think nothing could beat a ribeye, but even Prime didn't stand a chance. Wagyu ribeye is a very close second but I'll still take the Queen. It was my dad's 70th birthday. There was literally no comparison. Picanha don't play!!!



Last edited by mdees88; 04-15-2019 at 05:37 PM.
mdees88 is online now  
Old 04-16-2019, 04:52 AM
  #819  
Senior Member
 
David2's Avatar
 
Join Date: Sep 2014
Location: SE PA & NC
Posts: 2,221
Default

Broiled Bourbon Glazed Salmon, Spanish Rice & Pan Sauteed French Cut Green Beans


David2 is offline  
Old 04-16-2019, 11:51 AM
  #820  
Senior MemberCaptains Club Member
 
Join Date: Jun 2003
Location: Mistersippi
Posts: 2,564
Default

Originally Posted by David2 View Post
Broiled Bourbon Glazed Salmon, Spanish Rice & Pan Sauteed French Cut Green Beans

Nice!
Have you tried glazing other types of fish?
I wanted to try glazing but i am not a Salmon liker.
JCC123 is offline  

Thread Tools
Search this Thread