Smoked Hams. Spiral sliced Kroger hams smoked three hours on the egg with a Jack Daniels, brown sugar and dijon mustard mopping sauce.

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Done

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Hoooyteee Toyteeee Linen Table cloth fare...

Today I am just marinading the B Backs in some Kinko Man Teriyaki sauce, then on to the egg.

Beer can chicken. 24 hours in a beer brine then stuffed with an Oskar Blue's Dales Pale Ale. ~1 hour on the grill @350 indirect heat. I'll post pics when it's done. In the mean time I'm enjoying a local IPA and the much needed cooler weather here in Austin!


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yummy!!!
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Tuna steak...
 

Tuna steak with crust of black sesame seed, wasabi and ginger... Yum!!

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Wow that looks great! How did you get the sesame seeds to stick so well and so thick? Egg white perhaps?

Mark,
Beth marinated the tuna steak in a ginger concoction and then rolled it in the black sesame seeds and they hung on through the whole thing. It was an excellent meal. I had the leftovers on a sandwich today.

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Cod. Rubbed with a mix of salt, white pepper, ginger, nutmeg, thyme, garlic (this was the leftover rub for a duck confit I am working on). Pan-fried. Served with a reduced grapefruit juice, some grapefruit slices dredged in sugar and carmelized, and grapefruit zest. Looks monotonous - I didn't think about every being the same color, oops - but tasted okay.

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you handle the main course, i'll bring dessert!!

hahha. as part of my "diet plan". if i want to eat something bad, i have to make it. pecan pie jumped in my head, and wouldnt leave. so i destroyed my kitchen and baked one from scratch. i ate one piece and shared the rest with my neighbor's. all old people, monkey rolling towards their insulin shots, i'm sure.

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the piehttp://forums.pelicanparts.com/uploa...1315845503.jpg

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They taste better when you "fish" them yourself :D

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jesus!! my stomach just started digesting itself!!

i know a mexican family down south that just drops them tails into a vat of hot oil. big as yo face tortilla, and all the salsas..i could die.

Duck confit is poaching in 170 F oil at home (assuming house hasn't burned down). Will be 10 hours poaching by the time I get back. Don't get to taste it for a couple weeks, apparently it is supposed to sit in the fridge and contemplate its navel for awhile. Hopefully I can use the same duck fat multiple times - $7 for a 6 oz tub and you use multiple tubs for a few legs.

My plan next time is to try poaching in a ziplock bag, in a crockpot of water, to reduce the fire hazard and use less fat.

Coquilles St. Jacques

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Oh man, I love that dish.

since everything is better wrapped in bacon......

Moink Balls
(meatballs stuffed with cheese, wrapped in bacon smothered in BBQ sauce and smoked with applewood)
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OMG. Could you wrap some up and overnight to me?

of course ;)