What are you eating tonight?

So spent my day smoking a ham, and then did the cauliflower cheese and roasted new potatoes (y)
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Was very good

Really good looking food, there - stuff you want to eat!

I like those potatoes. I do them like that quite often, just olive oil over. Sometimes, I pop in some slices of lemon mixed in. That gives 'em a nice twist, especially if they're going to be served with something fatty.
 
When the Norwegian fishing boats used to land at North Shields in the 1970's they all had fish hanging by their tails drying in the wind , dangling on a rope suspended between the forward and aft mast , a staple part of their diet , bacalao of course very popular in Spain and Portugal .

I love wind dried cod! If it gets really dried out, it's great as is with butter spread over it. Takes some chewing. I think that's how Icelanders eat it. That's what I got served over there, so guess it's supposed to be done like that :D
 
It's York food festival, so I grabbed a pack of Hoggett cutlets and Hoggett loin chops. As two cutlets were too small, and two chops too large - I mixed them up. Instead of the usual new potatoes, I roasted it all.
 
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Mise en place - venison - a Roe doe - silverside salmon cut - shot and butchered by my mate in Sutherland - marinated - then cooked in a honey - from my sister's apiary - and a fresh herb tomato sauce. After searing the meat - the pan was de-glazed with red wine. Nice. - I
 
Basil plants all dying so no more mushroom, cheese & basil risottos :( Instead tonight was a cheese omelette.

I've been fascinated by omelettes ever since I learned how to do it properly, poking the curds around so the uncooked egg spills onto the hot pan. Feels like you're doing ninja chef stuff.

Not quite up to this standard though:

 
Well today me, and the old smoker , did short beef ribs.
They were well seasoned over night with @angusandoink sweet bones and butts rub, this would normally be for pork butt or pork ribs, and on beef id normally us salt,pepper and garlic but i wanted something not as strong and just a little sweet.

So i fired up the @broilking smoke xl, this thing is a beast

Ran charcoal to get the temps running then cask oak from here on out

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Wrapped it after 3 hours
Then let it run for a further 6 hours at 225°F

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It just fell apart, juicy and succulent
 

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Bbq wings tonight ,fries and onion wings covered them in angus and oink :- feather dusted and :- Jack&cola mixed the rubs with honey as a basting sauce IMG_20201108_175835.jpg

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Cooked to an internal temp of 165°F , these were amazing so scrummy .

Already trying out bbq/smoked turkey for xmas

Colin
 
Teriyaki beef with rice.

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I did add some sauce after taking the photo, and would have had broccoli if it hadn't started going brown in the bag...
 
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