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Todays cooking extravaganza..The big three...beef, pork and fish!!!

post #1 of 11
Thread Starter 

Got a couple angus bottom round roasts BOGO..

 

SPOG and smoked to 130 with pecan at 225..

 

Taste test and into the fridge to rest before meeting the mother of all slicers tomorrow..

 

Two giant pork chops into the WSM when the beef came out..

 

SPOG and out at 145..

 

Then pan fried some fresh grouper.

 

Egg wash and Zatarains garlic fish fri..    

 

Garlic Fish Frying Mix

 

Roasted some coffee too...

 

Two 12 oz batches of Burundi Kayanza Bourbon A+  just into second crack..

 

The only cooking for me for the next few days is steaming some fresh bush beans from the garden!!!

 

Craig

 

 

 

Test driving some of Todds Qmats..they worked great!!!

 

 

 

 

 About one pound each..

 

 

 

 

 

Some lemon, a splash of Texas Pete ad sweet cole slaw!!!

 

 

 

post #2 of 11

Man that grouper looks good!! One of my all time favorites.

post #3 of 11

I like your style!!. What a combo!! All looks great!!! Reinhard

post #4 of 11
Everything looks delicious! Nice, Craig!

Red
post #5 of 11

Everything looks great!

 

Gonna have to try that garlic breading on some perch.... it sounds good.

 

Will also try roasting coffee some day, when I'm able to buy the right equipment to do so.

 

Is that 130° on the roasts a typo or that's how you like them?

post #6 of 11

Save me a plate...on my way!

 

Kat

post #7 of 11
Thread Starter 

Thanks folks!!

 

Todds Qmats worked great too!!!

 

Cleaned up easily....

 

 

 

Quote:
Originally Posted by JP61 View Post

Everything looks great!

 

Gonna have to try that garlic breading on some perch.... it sounds good.

 

Will also try roasting coffee some day, when I'm able to buy the right equipment to do so.

 

Is that 130° on the roasts a typo or that's how you like them?

 

No typo..I was actually gonna pull them at 125 but was busy doing yard work..

 

We like rare here..

 

Here's the final after meeting the mother of all slicers..

 

 

 

The blade measures 12 5/8 across..

 

 

 

 

Paper thin...

 

Craig

post #8 of 11

That looks like a slicer we used to use in the meat shop. Great looking beef!!! Reinhard

post #9 of 11

I gotta get Trish talked into moving to the Coast , Dang I miss ll that Seafood...

post #10 of 11

You had me with the pork chops, then you show the grouper......... Then you sneak in later with that sliced beef. Boy that looks good. I thought constant stiring was required for coffee bean roasting, just goes to so ya how much I know.

post #11 of 11
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

You had me with the pork chops, then you show the grouper......... Then you sneak in later with that sliced beef. Boy that looks good. I thought constant stiring was required for coffee bean roasting, just goes to so ya how much I know.

Thanks!!

 

I roast coffee with a coffee roaster..

 

http://www.behmor.com/behmor-1600.php

 

Behmor 1600 Coffee Roaster

And we have a very cool espresso maker..

 

http://www.smokingmeatforums.com/t/138267/whooo-hoo-it-is-espresso-time

 

  Craig

 

 

Quote:
Originally Posted by Reinhard View Post

That looks like a slicer we used to use in the meat shop. Great looking beef!!! Reinhard

Cant beat the Berkel..

 

It weighs near 85 pounds..

 

Craig

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