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

fpnmf

Gone but not forgotten. RIP

Original poster

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Jul 19, 2010

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• Jun 8, 2013

• #1

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..    

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

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• fpnmf
• Jun 8, 2013

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

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• Jun 8, 2013

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• Jun 8, 2013

 About one pound each..

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• Jun 8, 2013

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• Jun 8, 2013

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

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Last edited: Jun 8, 2013

• 

Reactions: bigridgeback

mdboatbum

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• Jun 9, 2013

• #2

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

 

reinhard

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• Jun 9, 2013

• #3

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

 

seenred

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• Jun 9, 2013

• #4

Everything looks delicious! Nice, Craig!

Red

 

jp61

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NE Ohio

• Jun 9, 2013

• #5

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?

 

kathrynn

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Madison, AL

• Jun 9, 2013

• #6

Save me a plate...on my way!

Kat

 

fpnmf

Gone but not forgotten. RIP

Original poster

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Thread starter

Jul 19, 2010

7,283

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Fl

• Jun 9, 2013

• #7

Thanks folks!!

Todds Qmats worked great too!!!

Cleaned up easily....

JP61 said:

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?

Click to expand...

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..

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• Jun 9, 2013

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• Jun 9, 2013

Paper thin...

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• Jun 9, 2013

Craig

 

reinhard

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• Jun 9, 2013

• #8

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

 

oldschoolbbq

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NW Ohio - outside Toledo

• Jun 9, 2013

• #9

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

 

foamheart

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South Louisiana, on the Mississippi River

• Jun 9, 2013

• #10

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.

 

fpnmf

Gone but not forgotten. RIP

Original poster

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Jul 19, 2010

7,283

82

Fl

• Jun 9, 2013

• #11

Foamheart said:

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.

Click to expand...

Thanks!!

I roast coffee with a coffee roaster..

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

And we have a very cool espresso maker..

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

  Craig

Reinhard said:

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

Click to expand...

Cant beat the Berkel..

It weighs near 85 pounds..

Craig