[lilnorthfork]

Venison osso buco...

 

[gettin' fishy]

A little Northwest bounty tonight. Blacktail backstrap and Dungeness crab cakes.

 

[Brennan_FishOn]

Tacos!!!!

 

[pearl]

Simple Fall dinner. Smoked meatloaf -2/3 beef and 1/3 local pork. Picked up some fresh tomatoes from Josie’s produce stand in Tillamook and some strawberry’s .

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[Quiet Riot]

Smoked a little meat for our Halloween party. A brisket wrapped after overnight smoke, a couple round roasts that later became burnt ends, some meaty beef ribs, Mexican pork blade and shank roasts. There were also some bluefin collars, bluefin poke and toro, some chicken etc, and sides dessert etc. We ate good.

 

[dps]

It’s tim

Spot prawn gumbo here.

smoked salmon as we convert summer and fall fish to a durable product for appetizers,omelettes,salads,pastas, etc. somethings good with smoked salmon it’s better

 

[devonian]

Made an appetizer for last nights get together. Smoked salmon spread, cream cheese and fillet. Always wanted to smoke cream cheese as it looks so good. Not bad. Needed more sweet on top.

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[Quiet Riot]

Made an appetizer for last nights get together. Smoked salmon spread, cream cheese and fillet. Always wanted to smoke cream cheese as it looks so good. Not bad. Needed more sweet on top.

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Nice combo plate! I like brown sugar cayenne and paprika on the smoked cream cheese, and you really can't smoke it too hot or long. 250 for 2-3 hours is great.

 

[Macgyver]

Or jalapeno jelly on the cream cheese.

 

[devonian]

Smoked it for 2.5 hrs at 180. I put some Hot Honey on top. Definitely wasn't enough. Thanks for the heads up. I'll try your concoction next time.

Nice combo plate! I like brown sugar cayenne and paprika on the smoked cream cheese, and you really can't smoke it too hot or long. 250 for 2-3 hours is great.

 

[orygonian]

kiddos loved them…

 

[Spinitrode]

Never tried baking them in oven before... How hot/long do you set it for, or do you just keep opening the door to check until they're steaming from within and open up?

 

[MC#5]

Porterhouse of the sea & a last run through the garden

 

[Soulakala]

Never tried baking them in oven before... How hot/long do you set it for, or do you just keep opening the door to check until they're steaming from within and open up?

we like to set the oysters on a bed of salt and bake until the shell opens. I then pull off the top shell. Be sure to set the oyster cup side down level in the salt in order to preserve the liquid. After open i load the oyster with a mix of butter, harbenero cheese, parsley, and light sprinkle of crushed fried onion crisps. Once loaded bake until the cheese melts and you see the oyster liquid boiling. Oh yeah i do this on the pellet grill.

 

[orygonian]

Never tried baking them in oven before... How hot/long do you set it for, or do you just keep opening the door to check until they're steaming from within and open up?

First time for me as well, didn't want to bbq them in the rain. I put some water in the bottom of the pan, 450 degrees for 10 minutes or so and waited for them to pop open. They turned out perfect.

 

[Puffin]

Halibut curry tonight wonderful

 

[lilnorthfork]

Shrimp and grits in a green tomato pablano sauce. Last night in Georgia... have had some really good bbq and got introduced to boiled peanuts... yumm

 

[pearl]

Empty out the fridge night.
Yard bird wings & drumettes, smoked oysters, fiesta salad ……Ole’

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[Quiet Riot]

Already did the turkey spatchcocked on Tuesday with half the relatives. Came out great on the BBQ.

Tonight was leftover turkey casserole, sous vide flank steak, crabs, and all the fixings.

 

[pearl]

Momo Fuku tingly noodles, Garibaldi rock fish in hoisin lime cilantro sauce and garlic shrimp.

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