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keeperovdeflame last won the day on July 8

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About keeperovdeflame

Profile Information

  • Gender
  • Location:
    Prescott, AZ
  • Interests
    Following Jesus, spending time with my wife and family, cooking, fishing, and hunting and generally enjoying nature in Northern Az. Loving life and trying to see more daisy flowers rather than roots.
  • Grill
    Big Green Egg

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7,058 profile views
  1. Sockeye is truly my favorite Salmon. I have been able to pick up several filets this season. I am going to do part of a filet tomorrow. (to be able to enjoy this treat longer, I cut the filets into about 4 ounce pieces and freeze them) I like a simple prep of olive oil, minced garlic, orange zest, with fresh thyme and chopped dill weed and a squeeze of fresh orange juice. I start the cook flesh side down until it is marked and then finsih skin side down to an IT of 120. Delicious
  2. Friend in the back yard. This guy is actually quite welcome on the property. Good size gopher snake who keeps the small rodent population in check. Not venomous, but can give you a nasty bacteria filled bite if you mess with him. That path is about 3 1/2 ft wide between the rocks.
  3. Even though you made the decision to go with the soap stone. You might think about looking at a Carbon Steel pan. I have a Lodge 12" with a long handle. I use it on both my Egg and my Weber Gasser. In addition I use it on camp fires in forest service fire pits, grills, and any other open flame. It is the best pan for searing I have ever used, and I highly recommend it. The Carbon Steel provides a much smoother surface than most CI and it takes very little maintence to keep it in cooking shape.
  4. Just recently got a Yeti 45, specifically for trout fishing trips. Starting with a standard load of ice to the top and topping it of daily, it kept four big trout completly frozen for 4 days. (After loading the trout at Panguich lake we fished Lake Powell for 3 days, our hotel room which was supposed to have a fridge with a freezer did not) Very happy with my Yetti's, IMO, their performance makes up for their weight and the fact it usually takes two folks to lug it around.
  5. I do the same thing on every cook. Most cooks I just shake the ash out, and top off the 2nd burn with fresh lump. If I am cooking pizza I fill the fire box the same way but with fresh lump.
  6. I should call this segment "Living in the High Desert Mountains", as this fellow is a native of the desert. We have had some really nice monsoon storms and as usually they brought these guys out of hiding for an evening stroll. For most folks, this guy, is probably more troublesome than the Bear in the previous episode. However, after getting used to them you find that they are really pretty docile, they are only interested in hunting for dinner and really don't pay much attention to humans. I took this shot for Cgriller, this guy, seemed quite attracted to my PBR.
  7. Love lamb shanks, propably my favorite cook. Looking forward to see what you do with them. Curry is great with lamb, following along.
  8. I plated the salmon with some sliced fresh avacado and choclate tomatoes with some flat bread and pita chips. Delicious final course. After dinner we just sat there and watched the storm. Even if you are forced to cook on a gasser, you can still have fun. Thanks for following along.
  9. After we finsihed the first two tapas. We just sat at the table and talked. Then I threw a couple of small sockeye filets on the grill. About that time a couple of deer walked onto the property Not the best lense, but I think you can make her out. The other one is behind the juniper. About the time she walked off the salmon was done.
  10. When the mushrooms are nicely done. Push em into a line in the middle of the pan and then add some grated parm let the cheese melt a bit and you have a nice Tapas. Scoop up the shrooms with flat bread or a sliced baguette.
  11. Plated the peppers, and started snacking while I cooked the next Tapas, Mushrooms, Bacon, and Parmagian. For the mushrooms I started off frying bacon. Funny, I have a lot of recies that start this way Opened a nice bottle of white, called BlindFold. Gruesome name but great wine. The wine maker called his winnery Prisoner Wines, recently he sold just the name of the company )not the wine or the wine making techniques) for 350 million, No Joke. The wine is now marketed at Cost Co. It is not cheap almost $30 a bottle but if you like good wine, IMO, worth it. They also have a Cab called Prisoner. put on the mushrooms in some bacon grease with mince garlic, sea salt, and herbs.
  12. Expecting a big monsoon storm this evening. Cooking light, basicly things we have in the fridge. Looked at what we have and thought I would just do"Tapas" small plate bites. Started with Shu####o peppers or Pardon pepper in Europe. Just flash them and char the outside in good olive oil and then add a good sprinkle of sea salt. Delicious with a cold beer or a nice glass of wine. Very Tasty. By the way these are the best gloves I have found so far. They are called blue fire and have both nomex and some other fiber I cant remember at the moment. But they are certified to 900 some degrees and very similar to what fire fighters wear.
  13. A combination of opening the dome and closing down the vents will bring down the temp. However, any time you starve a growing fire and then open the dome you risk a flash back as oxygen rushes in to feed the fire and it flashes upward like an explosion. Very dangerous. I would just the close down the vents a bit and watch it. Make sure to burp the lid when you open the dome.
  14. Hello Mike, what are you cooking on? Glad you are enjoying the forum conversation and cooking info.
  15. Welcome, glad to have you and your KJ with us. Enjoy your new grill and the forum conversation.