Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Swordfish and Steamahs
Darby_Crenshaw
Posts: 2,657
went to the store for brisket and butt. They had neither. Seriously.
But they had swordfish chunks, which they call kabobs, for half price. 5.99 per pound.
Except they were not merely 'kabob sized'
I got five for the four of us.
Grilled some zucchini too
Had to do some creative hot spot management. Some ready to turn before others. But the fire was a good one. New lump, nice heat.
Steamers were 'only' 3.99 a pound. I'm getting friggin old. I can remember when the wife and I would polish off five POUNDS of steamers and a pair of lobsters. The clams were 1.99 regularly and often.99 a pound on sale. Not any more
Still good
But they had swordfish chunks, which they call kabobs, for half price. 5.99 per pound.
Except they were not merely 'kabob sized'
I got five for the four of us.
Grilled some zucchini too
Had to do some creative hot spot management. Some ready to turn before others. But the fire was a good one. New lump, nice heat.
Steamers were 'only' 3.99 a pound. I'm getting friggin old. I can remember when the wife and I would polish off five POUNDS of steamers and a pair of lobsters. The clams were 1.99 regularly and often.99 a pound on sale. Not any more
Still good
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social
interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial
in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or
tacitly agreed to perpetrate occasional good-natured ribbing between and
among themselves and others]
Comments
-
Screw Brisket & Butt when you've got a hellava killer deal like that. Effing stellar mang!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
Thanks. Yeah. We are always on the lookout for swordfish 'kabobs'. No kidding, a steak the size of that was 10.99 a pound. Next row over on the ice in the case. These were half that price.
No dark meat either except for a couple small spots
and although i keep planning to replace the battery in both thermapens, I haven't. I have been enjoying learning how to cook by touch again. The fish was just barely white and perfectly moist. Not a hint of overcooking. Could have even stood a little more firming. But better under than over[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
well played, sir.
-
Agree!!! I learned steaks by feel and although I do use the TP the feel method works perfectly. I haven't done a ton of Swordfish. Do they show doneness with excretions of albumin or did you go solely by visual and feel.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
Appreciate the story- Great that you have the invisible bond across many years. And it still resonates.
On a different but related note- I found the easiest way to deal with 50 is to front-up that your life is more than half-over. You can make a convincing argument when clearing 40 but... (BTW-if I make it I will celebrate sun lap # 67 this summer).
Thanks for sharing and that's a great cook. I recall several years ago digging for fresh (pay no attention to the pollution) clams in Puget Sound. Some of the best eats around once steamed. Never did find a wayward quahog...
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
No albumen. Very firm and meaty
thankfully they were all the same thickness. And the sifferent sizes meant my son, who likes his meat a little more medium+, would get the two medium-sized ones. My wife and I had the big ones, with one for lunch tomorrow.
You could feel the loose wiggly meat firm up until it pushed back a bit. I pulled them to the side and dialed the dampers down and let them roast maybe five minutes. Still yielding, but not firm
took them off and plated them and frankly thought they'd carryover too much. But they were just right.
No visual cues. You have to resist the urge to panic and yank them up when they stick. Gotta have a few minutes for the grill marks to form and then they will flip. I botched a couple. But regained composure[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Similar to cook by feel of a large lobster or Sea Scallop? By firmness? Feel test and shoot for medrare/med? Yes.
You prefer direct on grid or CI pan?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Yeah. Exactly like a scallop. If it feels like rubber it's too late. If it feels like a water balloon, too early.
For swordfish i kinda like the grill. I didnt even do any salt and pepper, which i only just realize now. Hahaa. Usually that and butter
scallops i like in cast iron (pan). Need that surface contact
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
10-4 brotha! Looks spot on.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
That is one great looking cook!! Thank you for posting it.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
-
Looks great. Nice score and nicely executedColumbia, SC --- LBGE 2011 -- MINI BGE 2013
-
Love steamers, gotta grab some this weekend, thanks for the reminder .
-
delicious! those are some nice looking pieces of swordfish, way to take advantage of a great deal.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
That is one great looking meal!! Nicely done.Sandy Springs & Dawsonville Ga
-
thanks peeps. was a simple last minute cook.
today though i am going to hunt down a brisket and butt. can't believe the store didn't have them ready to go.
youngest son apparently asked my wife "it's a holiday weekend, is dad doing ribs?", so we may do ribs instead. trying to get him onto pork butt. same pig, just wrapped around a different bone. but he is suspicious when i try to introduce new foods...
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Kabobs for the likes of Andre the Giant....great looking fish.LBGE Katy (Houston) TX
-
-
Beautiful meal!!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Oh damn, makes me want to throw these country style ribs to the neighborhood dog....
-
I believe you showed them.Darby_Crenshaw said:went to the store for brisket and butt. They had neither. Seriously.
But they had swordfish chunks, which they call kabobs, for half price. 5.99 per pound.
Except they were not merely 'kabob sized'
I got five for the four of us.
Grilled some zucchini too
OHad to do some creative hot spot management. Some ready to turn before others. But the fire was a good one. New lump, nice heat.
Steamers were 'only' 3.99 a pound. I'm getting friggin old. I can remember when the wife and I would polish off five POUNDS of steamers and a pair of lobsters. The clams were 1.99 regularly and often.99 a pound on sale. Not any more
Still goodEllijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
@Darby_Crenshaw
Looks like a winner to me.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum