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

Discussion in 'General Discussion' started by fpnmf, Jun 8, 2013.

  1. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    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..    

    [​IMG]

    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!!!


     
    Last edited: Jun 8, 2013
    bigridgeback likes this.
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

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

    reinhard Master of the Pit OTBS Member

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

    seenred Smoking Guru Group Lead OTBS Member

    Everything looks delicious! Nice, Craig!

    Red
     
  5. jp61

    jp61 Master of the Pit SMF Premier Member

    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?
     
  6. kathrynn

    kathrynn Smoking Guru OTBS Member

    Save me a plate...on my way!

    Kat
     
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thanks folks!!

    Todds Qmats worked great too!!!

    Cleaned up easily....
    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
     
  8. reinhard

    reinhard Master of the Pit OTBS Member

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

    oldschoolbbq Smoking Guru OTBS Member

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

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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.
     
  11. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thanks!!

    I roast coffee with a coffee roaster..

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

    [​IMG]

    And we have a very cool espresso maker..

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

      Craig
    Cant beat the Berkel..

    It weighs near 85 pounds..

    Craig
     

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