Sea Bass with Onion/Shroom/Tater mix and Radish/Mango Salad

bgebrent

Learning the MM with simple cooks.  Got her hot and grilled the sea bass and charred the potatoes that then joined the sautéed onions and mushrooms.  My much better half made the salad. She plans to change up the dressing next time.  Original recipe is not as good as it sounded. The sea bass, buttery and flaky. Cheers.






A great evening for sure.

theyolksonyou

I suck at life. 

DoubleEgger

Nice toothfish. 

lousubcap

Great looking cook.  You definitely have access to a well-stocked fish market.
Lake level improving or just a slightly different angle?

bgebrent

lousubcap said:

Great looking cook.  You definitely have access to a well-stocked fish market.
Lake level improving or just a slightly different angle?

Thanks Cap.  We've had some nice rain so the pool has come up 2'. 

Foghorn

theyolksonyou said:

I suck at life. 

@theyolksonyou, don't feel too bad.  Most of us here are top 1%ers.  Brent is just a top 0.01%er so we look bad by comparison.  It's all about perspective.

With that being said, I won't deny that if we eliminate Brent the rest of us will feel better about ourselves...

Eggcelsior

Foghorn said:

theyolksonyou said:

I suck at life. 

@theyolksonyou, don't feel too bad.  Most of us here are top 1%ers.  Brent is just a top 0.01%er so we look bad by comparison.  It's all about perspective.

With that being said, I won't deny that if we eliminate Brent the rest of us will feel better about ourselves...

You're saying a lot about a Kentucky alum, Dukester. I have to agree with you and Jason though. Us(some sadly former) ACCers need to stick together!

YukonRon

Beautiful cook. SEC. UK. We are expected to lead the way. 
@theyolksonyou
I feel like such a loser when I look at his cooks too.

JohnnyTarheel

Nice cook brother.... MM looks like it is performing well

bgebrent

Foghorn said:

theyolksonyou said:

I suck at life. 

@theyolksonyou, don't feel too bad.  Most of us here are top 1%ers.  Brent is just a top 0.01%er so we look bad by comparison.  It's all about perspective.

With that being said, I won't deny that if we eliminate Brent the rest of us will feel better about ourselves...

Eggcelsior said:

Foghorn said:

theyolksonyou said:

I suck at life. 

@theyolksonyou, don't feel too bad.  Most of us here are top 1%ers.  Brent is just a top 0.01%er so we look bad by comparison.  It's all about perspective.

With that being said, I won't deny that if we eliminate Brent the rest of us will feel better about ourselves...

You're saying a lot about a Kentucky alum, Dukester. I have to agree with you and Jason though. Us(some sadly former) ACCers need to stick together!

You guys are better cooks than me by a country mile.  I do appreciate the comradery.  Even from the evil empire ACC.  This dinner didn't suck.

blind99

very nice cook.  and what a view!

i love radishes, but a little raw radish goes a long way.  if you've never grilled them, give it a whirl - OO, salt and pepper, and grilled radishes are the best snack with a cold beer.

tarheelmatt

YukonRon said:

Beautiful cook. SEC. UK. We are expected to lead the way. 
@theyolksonyou
I feel like such a loser when I look at his cooks too.

"His cooks" my foot.  Must I poll your memory fellas....

theyolksonyou

Here is a shot of his station he shared with @piney For the record, I opened the dome at least twice for him personally. 

GATraveller

Wrong Sea Bass? 

Jupiter Jim

That Egg looks just to clean! Dinner looks spot on Nichole!

Killit_and_Grillit

tarheelmatt said:

YukonRon said:

Beautiful cook. SEC. UK. We are expected to lead the way. 
@theyolksonyou
I feel like such a loser when I look at his cooks too.

"His cooks" my foot.  Must I poll your memory fellas....

Ha! My sister came over the other day with the same damn shirt on. I too have to bow to the "certified" chef. 

Good cook. Seriously where do you get all your seafood?

tarheelmatt

theyolksonyou said:

Here is a shot of his station he shared with @piney For the record, I opened the dome at least twice for him personally. 

I also notice another guy at that station Jason, but I know him well and he was asking a bunch of noob questions like what time and temp for this and that.  Just what my sources told me.  

JRWhitee

Nice cook Brent, I love how you let Nicole take the credit. 

SciAggie

Life is good my friend. Keep enjoying every minute. I'm envious of the nice fish; it looks delicious. 

bgebrent

Killit_and_Grillit said:

tarheelmatt said:

YukonRon said:

Beautiful cook. SEC. UK. We are expected to lead the way. 
@theyolksonyou
I feel like such a loser when I look at his cooks too.

"His cooks" my foot.  Must I poll your memory fellas....

Ha! My sister came over the other day with the same damn shirt on. I too have to bow to the "certified" chef. 

Good cook. Seriously where do you get all your seafood?

Usually at Buford Farmers Market.  The sea bass I picked up at whole foods.

SaintJohnsEgger

If all goes well Saturday, I'll be learning to cook on my MM next week.

Any tips?

bgebrent

SaintJohnsEgger said:

If all goes well Saturday, I'll be learning to cook on my MM next week.

Any tips?

Still a novice but, for it to come up to 350-450 you need to light several (3) spots and let the fire develop for around 10 minutes before setting vents.  Have fun brother.

Sea2Ski

Sea bass is at the top of my inshore fish to eat which we catch up here in the Northeast only behind tautog.  Rarely, okay... never do we get them big enough to steak as you have them there.

Now you have me itching for some, because that looked fantastic!

SaintJohnsEgger

bgebrent said:

SaintJohnsEgger said:

If all goes well Saturday, I'll be learning to cook on my MM next week.

Any tips?

Still a novice but, for it to come up to 350-450 you need to light several (3) spots and let the fire develop for around 10 minutes before setting vents.  Have fun brother.

Thanks Bro.

With the smaller firebox, I was wondering if I should light just one spot or do two or three.

Are vent openings comparable with the settings for larger eggs?

WeberWho

Great looking meal right there!

Foghorn

Sea2Ski said:

Sea bass is at the top of my inshore fish to eat which we catch up here in the Northeast only behind tautog.  Rarely, okay... never do we get them big enough to steak as you have them there.

Now you have me itching for some, because that looked fantastic!

@Sea2Ski, are you talking about striped bass - or something different?  We catch those on Cape Cod every summer but they have to be 28" to keep so they are all big enough to make steaks.

Sea2Ski

@foghorn  No, we call those Stripers, and further down from us they call them rockfish.
I thought that we used the same names as up on cape cod. Guess not.  Or maybe sometimes....

 "Our" sea bass are sometimes referred to as black bass, and when they get large we call them "hump heads". Here is a picture off the web (not me) of what I was referring to.

bgebrent

Yep, black bass.

GATraveller

If its Chilean Sea Bass then it was a Patagonian Toothfish  - real ugly sucker!!

Foghorn

Sea2Ski said:

@foghorn  No, we call those Stripers, and further down from us they call them rockfish.
I thought that we used the same names as up on cape cod. Guess not.  Or maybe sometimes....

 "Our" sea bass are sometimes referred to as black bass, and when they get large we call them "hump heads". Here is a picture off the web (not me) of what I was referring to.

That's what I was guessing when I looked up the Massachusetts fishing size requirements. On the cape, people usually use "striped bass", "striper" and "sea bass" interchangeably.

SmokingPiney

That looks excellent, Brent.