Pelican Parts Forums - Picture Thread: What's For Dinner?

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Quote:

Originally Posted by JJ 911SC (Post 8296055)

What oven is this and what temperature it reach?

looks like a big green egg.

Quote:

What oven is this

Agree BGE...

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A dear friend of mine picked some wild hen of the woods mushrooms and apparently had too many

I don't see hen of woods.. but twice a year there is a place up in the hills behind my Vermont house the puts forth numerous chanterelles...... I've been enjoying that harvest for years now...

Quote:

Originally Posted by onlycafe (Post 8296215)

looks like a big green egg.

It did cross my nind but could not see the dimple... Yhanks

Quote:

Originally Posted by JJ 911SC (Post 8296055)

What oven is this and what temperature it reach?

Big green egg, 550 Degrees

Quote:

Originally Posted by 126coupe (Post 8296881)

Big green egg, 550 Degrees

Thanks

If any of you guys are looking for some nice spatulas for the house, may I recommend these. Just picked up a set and they are awesome! Heavy gauge and comfortable.

2 Commercial Quality Stainless Steel Spatula Turner Restaurant Drill | eBay

Brined and apple wood smoked turkey breast on the Big Green Egg.

http://forums.pelicanparts.com/uploa...1413517625.jpg

Mark,

Where did you purchase the meat? I have always wanted to buy a turkey breast like that to roast but have been unable to find one.

Standard grocery store item. This is a 3 lb boneless breast meat roast. You should find them next to the frozen whole turkeys. They also have bone in whole breasts if you want to go that direction.

http://forums.pelicanparts.com/uploa...1413549631.jpg

Quote:

Originally Posted by Don Ro (Post 8274543)

I'd like to taste that. Yum!

It's super easy to make. The recipe came from a Finnish woman.

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Gravlax is really easy to make home, too! Just buy a fresh piece of salmon, remove the bones and excess fat but leave the skin and cut it even-ish. It doesn't have to be completely flat, but if it's very uneven, parts of the fish can easily become oversalted.

For about 1 pound of fish I use about 1 heaped tablespoons of rough salt (not completely coarse, but not like table salt either) and mix it with 0,5 tablespoons of sugar, 1 teaspoon of whole white peppers and a generous sprinking of fresh dill. Sometimes I add a little bit of juniper berries too. The white peppers and juniper berries are optional.

Rub the salt mix onto the salmon. It should be pretty evenly coated. Rub some on the skin as well. Wrap it tightly in wax paper and then in saran wrap, put it onto a plate or in some kind of a container. Put some weight on top of the salmon it. I use a tupperware bowl and put a plate on top of it for weight. Place it in the fridge and let sit for 1-2 days depending on how salty you want the fish to become. Turn the package a couple of times (like once every 8-10 hours) so that sometimes the skin is on the top and sometimes on the bottom. This will make it evenly "gravad".

Wipe off all the salt and spices before you serve it. To serve slice it thinly and eat as is or with fresh dill.

*

We put a spread of cream cheese, herbs, lemon juice, salt and pepper on thick cut, dense, rye bread.

A few nights I made steamed clams. Salty and yummy

http://forums.pelicanparts.com/uploa...1413762578.jpg

That looks fantastic Tom!

Use a dark or ale beer for steaming clams, fresh ground ginger, garlic and more garlic, dash of onions and diced bacon if that suits your palate.

Thanks guys. Hmmm I'll have o try the dark beer. Used a dry white wine instead. Added too much clam juice and needed to reduce it down a bit more but was fantastic to mop up with fresh French bread.

Quote:

Originally Posted by BRPORSCHE (Post 8314741)

Thanks guys. Hmmm I'll have o try the dark beer...

As per Beer Butt chicken, Guinness is the best.

Irish Mussels in Guinness Cream Sauce Recipe | GUINNESS STOREHOUSE®

Mussels In Guinness And Garlic Recipe - Food.com

Drunken Clams recipe | DRAFT Magazine

BBQ'd Bologna! There are no words for how good this is! Hickory smoked 3 hours at 275 degrees basted in BBQ sauce thinned with apple juice the last hour.

http://forums.pelicanparts.com/uploa...1413945906.jpg

http://forums.pelicanparts.com/uploa...1413946132.jpg

http://forums.pelicanparts.com/uploa...1413946188.jpg

Gah. You guys are killing me! I did slow braised white beans with acorn squash.
http://tapatalk.imageshack.com/v2/14...2486dbe0fc.jpg

Quote:

Originally Posted by mthomas58 (Post 8317927)

BBQ'd Bologna!...

Throw in some sardine and you get Newfie Surf & Turf :D

Another version is Lobsters and Moose.

Quote:

Originally Posted by GWN7 (Post 8322703)

Bone of T...

You Anglos are always backward... In French its call T Bone :D:):D

But it look goods ;)