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Asking for a friend.....tips and tricks?

Easy meal today... 3/8 cup unsalted butter 1/2 large red onion fine dice 1 tsp. salt 1# of Chanterelle mushrooms 2 cloves garlic fine dice 4 drops Worcestershire sauce Black pepper to taste 6-7 large eggs scrambled Heat butter over med. heat and sautee onion 5-7 minutes with 1 tsp. salt. Add...

I was correct, the chanterelles were popping! They are running around $40 bucks a pound at the farmers market and I have about 5# or so...not selling. I'm going to eat them. The steak... About 1.5" thick ribeye. That steak weighs in at 1.56# (sorry, no grill pic.) I almost overshot INT...

I smoked some chickens on the new BGE yesterday. I used the deflector plate, put 3 chickens on the grate. Held temps. 365-375*F for the entire cook, they were done in 2 hours and 15 minutes. I Helped a buddy lay some sod early this morning before the heat got bad. I brought the chicken for...

Finally got the BGE cleaned up, ready to cook. Decide on a small pork butt, about 8#; 3.5-4" thick. Got the BGE lined out, fire going and stabilized. Let her burn for about 30 minutes just to burn out since it has been a long time since she's been cooked on. I am running about 6-8# of charcoal...

Fresh snapper from my July 3rd fishing trip. Had to cook some....DUH! LOL! So Wednesday night I had dinner with my Aunt. First up, the board. Coppardo with figs, Parmesan cheese, Sopressa di Veneto... Pulled out a bottle of 2004 boudeaux (Pouillac Grand Cru) to go with the board and to sip...

While cooking with my friends yesterday, they tell me their neighbor has a large BGE he is wanting to sell. He listed it on the neighborhood facebook page. I looked at the picture, asked the price, and said,"Sold!" Went pick it up this evening. I got a hell of a deal! I have been cooking on my...

Got an invite to go offshore with a buddy July 3rd. Flat seas so I jumped on the opportunity. The State WL&F increased the red snapper limit from 4 to 5 fish for the 4th of July weekend, so awesome! Bonus fish! We did pretty good... Now, the white trout (or sand trout as some may know them)...

This is where I buy the Pasture raised Berkshire pork for all the Salumi I make. The Cuban is the BOMB!! I just had one today!

Well, things are settling down with the new software. The tech help has been great! A lot of the bugs on the back end that most of ya'll don't see have been fixed. This is just a note to let you all know how the new carousel works. We currently have space for 10 features at one time. At the...

Quick meal with my brother tonight. Been a while as we use to make this often. We used 2 chunks of backstrap about 8-9" long. Fillet them open with the meat about 1/2" thick. put them in a ziplock bag with some Cajun Injector roasted garlic and herb marinade for about an hour. Then assemble and...

Been enjoying all the catfish I have been catching. My friends wife has had a bunch of health issues over the last couple months, but things settled down enough that they wanted to do a dinner. I said,"no problem. I have fresh catfish." I have made this before. Really good marinade for catfish...

I have been looking forward to this sandwich since I put salt to the slab back in Late January. This is bacon from the 1/2 pig I bought to make Salumi. The Lady I buy my yard eggs from gave me some of her fresh home grown tomatoes. I used Nature's own butter bread which is one of the more...

With all the wet weather we have been having here since mid-May, the Chanterelle mushrooms are popping up...I actually missed the first flush as there were a lot of very large, yet old mushrooms. But I did manage to find enough to make the trip worth while...about 2#...only bad thing....the...

@SmokinEdge - was it you that mentioned cooking sugardale ham steaks? I saw that the Aldi's in town has the sugardale bone in ham steaks for a great price. Thinking of giving them a try...

My Aunt called me. She had some stuffed bacon wrapped boneless quail in the freezer to cook. They were prepared by a local butcher shop, Chris' Specialty Meats. I whipped up a quick marinade for the birds and let them soak in that for about 45 minutes while we prepped the rest of the meal...

My Aunt Invited me over for dinner. She had already bought the Pork tenderloins, had a friend give her the sweet corn and zucchini from her garden. I said,"Yep-I am in!" The board-Sbriciolona Salami and Calabrian Lonzino Salumi, Parmesan and Dubliner Irish cheese, Green olives... The wine...

Cooked for the guys at the firehouse tonight. With the 30 catfish I caught this past Saturday, decided on fish tacos....and it has been a while since the last time we had them. Fish on a hot 450-500*F grill... The guys in the chow line... The plate.... So good! I forgot how good these are!

I recently caught a great sale on pork butts-$0.87/#; so I backed the truck up and loaded up. bought 125# (6 double packs of butts). This week I broke them down and made a bunch of sausage with them. First up, Tub-O-Italian! Seasoning and pepper paste... About to mix... And mixed...

Dinner night with friends Last night. I had been telling them how good that Seared Ahi Tuna steak was and my friends wanted to try it out. Served with sticky rice; grilled red bell pepper, yellow squash and zucchini. But first up- the board: Calabrian Salami, Veneto salami with Parmesan...