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JoeC

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Everything posted by JoeC

  1. I always heat my tortillas, whether corn or flour. You are definitely right that it adds a little something! For me, there is nothing worse than a cold corn tortilla! I like to use corn for meats but will sometimes use for shrimp tacos. Personally, I like flour with fish. I find it more compliments the delicate flavor of certain fishes and is a little more subtle than corn, making the fish stand out a little more. But that's the fun part about tacos, you can literally go nuts and do anything.
  2. Thanks for the kind words. 44# is a hell of a nice bass! I'm still trying to break 50...
  3. We get bigger fish during the spring and early summer when the fish run north to spawn. We get a good bite to in the fall when they head south to the Chesapeake. I agree on the taste, it's a nice meat. I love mango. I've used it many a times with shrimp. Let me know how yours turn out.
  4. " I used the cheeses on hand (havarti, gouda, swiss, colby)" If those are the cheeses you guys keep on hand, I'm moving in! Nice looking lunch.
  5. Just me and the girls tonight, so they got their choice of dinner. They decided on "baby cheeseburgers" (sliders), corn on the cob, and the bonus... Cars (the girl one) mac and cheese. To give the true essence of feeding kids... one likes it on the cob, the other, not so much! The little one was digging in before her older sister even finished saying grace. Nothing says summer quite like bathing suits at the dinner table
  6. Beautiful scenery and a nice looking meal!
  7. I gotta tell ya man... That's some fine looking sushi! How was it with the smoke? I imagine it adding a nice hint with tuna and wasabi.
  8. Thanks, Mr. Cue. Fishing is what I am doing when not working or spending time with the family, which seems to be in the middle of the night only these days. You're definitely right in the whole harvesting your own catch. Feel the same about hunting. Was having a few drinks with a buddy one night and it was brought to my attention... the rod I was using I built myself, the lure I caught on was one that he made, and we prepared the catch for a late night meal. There's definitely something to be said about it! Anyway, yeah, tacos are a go to. I like them fried myself, but for the challenge, that wasn't an option. I do a baja taco with shrimp marinated in garlic and lime, then fried with panko and coconut. Always a crowd pleaser. When you do your tacos for your truck, send me some pics! And maybe ship some overnight on ice! Thanks again for the kind words.
  9. Thanks for the kind words. As for shells, I use flour or corn torillas, pending on what I am going for. I like corn for different meats and feel that the flour complimetns the fish. Simply heat them on a hot surface, that's it.
  10. If you're ever in NJ, you are more than welcome!
  11. For starters, I know, fish tacos... How many times can it be done? I'm sure there will be many more original entries, but given the time of year, it's tacos! I used the rack and head to make stock, but forgot to take the pictures of that process... nothing goes to waste! Meet Your protein. Don't mind the ridiculous face I'm making, it was the first cow of the season. The boga (scale) was just shy of 40 lbs. Was a bit excited! Here is all that went into it. There is a small can of chipotles in adobo behind the pineapple. Grilled Pineapple Salsa: tomato, onion, jalapeno, pineapple, cilantro, lime, garlic, cumin... I simply blackened what was needed, and will end up freezing the rest. Chipotle Mayo: Some chilis in adobo in the processor with some mayo, real easy. Avocado Lime Crema: Avocado, lime, some cilantro, and sour cream. And the "money shot". Garnished with lime and a grileld pineapple ring. Enjoy!
  12. Were there pictures of the finished product?
  13. Rough start this morning, that took me a minute but definitely got a good laugh!
  14. Had some people over after church for a small gathering. Fiya grilled chicken, cheese, fried tomato, egg, lettuce, and a honey Sriracha Mayo on a potato roll.
  15. The Kamado Guru Facebook page. There's been a lot of polls on there and was joking around about the creative mind of Mr. Setzler. https://www.facebook.com/groups/kguru/
  16. With all the polling going on on the Facebook page, anyone get the idea that Mr. Setzler is coming up with something huge here. Favorite burger toppings? Types of pizza? Condiments? I feel like something big is coming... Can't wait for the video.
  17. He looks sad. Dish looks damn good though!
  18. Outstanding!! Nothing better than cooking with the kids. Well, maybe eating with them!
  19. Pork butt... Let it rest until you get home, best option.
  20. Surprisingly, it went real well. I mean, you could tell it wasn't rice, but it didn't matter. It was nice.
  21. Looking to eat a little healthier, the wife picked up some cauliflower rice. At first I was extremely skeptical, but it was actually really good. The recipe she used was for a chicken fried cauliflower rice, but I put a little twist on it and went with some Char Siu Pork. Char Siu Pork: For the marinade: 2 pounds boneless pork shoulder (select a cut with some good fat on it) 2 tablespoons sugar 2 teaspoons salt ½ teaspoon five spice powder ¼ teaspoon white pepper 1 tablespoon Shaoxing wine ½ teaspoon sesame oil 1 tablespoon hoisin sauce 2 teaspoons molasses 3 cloves minced garlic 1/8 teaspoon red food coloring (optional) For the basting liquid: 1 tablespoon oil 1 tablespoon honey 1 tablespoon hoisin sauce 1 tablespoon warm water Leftover marinade I let it marinate for about 8 hours or so then grilled over direct heat, basting as it went. http://thewoksoflife.com/2015/07/bbq-char-siu-grill/ Fried Cauliflower Rice: http://www.foodnetwork.com/recipes/katie-lee/chicken-cauliflower-fried-rice
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