What Are You Buying Right Now? (non-OT version)

nolaegghead

This thing gets up to 750F.  So pizzas will be tested.  I’m wondering how low it will hold with good smoke.  We have so much pompano it’s crazy.  I’m thinking smoke some and do some fish jerky.  Therm goes to 155F as a digital limit.

WeberWho

nolaegghead said:

This thing gets up to 750F.  So pizzas will be tested.  I’m wondering how low it will hold with good smoke. 

You might look into a couple mods. It's been awhile since I've read about any of them but I think I recall a flapper mod that helps with the overall length of charcoal burning and another one was to help paint from bubbling around the top of the chute. 

nolaegghead

My buddy wants to smoke some pompano today, since it's in season and they're catching tons.  I told him to pack a bunch of filets in a 2:1 brown sugar/salt mix for a few hours, rinse, then dry in the fridge for a few more.  We're going to throw them in this smoker at the lowest setting with some apple wood for a few more hours and see what shakes out.  He went out again on Sat and they caught over 100 pompano again.

Langner91

I haven't ever had them, what are they like?  How are they normally eaten?

nolaegghead

Langner91 said:

I haven't ever had them, what are they like?  How are they normally eaten?

They are delicious.  There are no scales on the fish, you scrape the skin a bit with a knife on edge to clean.  They are super easy to clean and there is a larger than average amount of meat on them relative to what you throw out when cleaning.

The meat is very firm and flaky, very white, has a good fat content for flavor.  The flavor is sweet and mild.  It's delicious.  Eating raw (sashimi/sushi) it has a good bite, not soft and squishy.  Very large pompano would make for a good steak. 

They cook very easily.  No problems with the fish falling apart on a grill.  Get great grill marks.  They are eaten whole a lot in restaurants.  One smaller fish is a good meal.  They do get large.   Since no scales, you can eat meat with skin.  They are a PITA to skin, if you don't like the skin.  They filet easily for pan frying, broiling, etc.   They make a good ceviche.

nolaegghead

Here's one trip Chris made with his Vietnamese fishing buddies.  These guys are masters at fishing this area.  They will be filling up their coolers while other people are only catching catfish.  They make their own pompano rigs, pour lead, the whole works.

https://youtu.be/jEJkNPh1dbU

Eggdicted_Dawgfan

Damn those guys filled that cooler quick! Nice boat and great video. 

GlennM

I thought Pompano liked warmer water?  I’m down in SWF until mid April and they don’t start catching them here until around March. Lots of sheepshead here right now. Water temp is in the upper 60’s

nolaegghead

GlennM said:

I thought Pompano liked warmer water?  I’m down in SWF until mid April and they don’t start catching them here until around March. Lots of sheepshead here right now. Water temp is in the upper 60’s

They're really only really around for this time of year, I'm told they will be gone in a few weeks.  Water is 50s, 60s.

GlennM

Maybe they will head south, I’m waiting!

Ozzie_Isaac

Didn't know such a thing existed, but now I have a pear on the way.

Eoin

Ozzie_Isaac said:

Didn't know such a thing existed, but now I have a pear on the way.

For pears too?

Legume

@Ozzie_Isaac my mom always had one of those, haven’t thought about it in a long time.  They work well for the Valencia oranges that have thinner skin and don’t peel as readily as navel oranges.

GrateEggspectations

Eoin said:

Ozzie_Isaac said:

Didn't know such a thing existed, but now I have a pear on the way.

For pears too?

A-pear-antly.

paqman

Ozzie_Isaac said:

Didn't know such a thing existed, but now I have a pear on the way.

We always had one of those in the kitchen drawer growing up as a kid.  Haven’t seen one in years.  My mom probably still has one.

Wolfpack

Paying acceptance fee for my oldest for college. Bitter sweet moment for sure… where did the time go. Proud of her and excited to see what the future holds. Well, minus the tarheel part.  

Ozzie_Isaac

@Eoin and @Great_EGGspectations glad you see what I did there 😁

Ozzie_Isaac

Legume said:

@Ozzie_Isaac my mom always had one of those, haven’t thought about it in a long time.  They work well for the Valencia oranges that have thinner skin and don’t peel as readily as navel oranges.

I bought some oranges that are a major pain to peel.  Hoping this helps.

HeavyG

Ozzie_Isaac said:

Legume said:

@Ozzie_Isaac my mom always had one of those, haven’t thought about it in a long time.  They work well for the Valencia oranges that have thinner skin and don’t peel as readily as navel oranges.

I bought some oranges that are a major pain to peel.  Hoping this helps.

Supreming is the way to go. Screw that peeling nonsense.

Botch

I also have an orange plastic orange peeler, but it looks more like a guitarist's thumb pick.  

shtgunal3

It arrived. 1st up is deer jerky. Anyone have a great recipe?

Ozzie_Isaac

HeavyG said:

Ozzie_Isaac said:

Legume said:

@Ozzie_Isaac my mom always had one of those, haven’t thought about it in a long time.  They work well for the Valencia oranges that have thinner skin and don’t peel as readily as navel oranges.

I bought some oranges that are a major pain to peel.  Hoping this helps.

Supreming is the way to go. Screw that peeling nonsense.

Looked up supreming.  It is like the orange you get with your check after sushi.

poster

Anyone have experience with any of these grinders?
All have pretty good reviews. For occasional use i don't want to break the bank. The Westin seems too cheap to be good, but reviews say otherwise 

https://www.amazon.ca/STX-INTERNATIONAL-Turboforce-STX-3000-TF-Attachment/dp/B0012KJBR0/ref=mp_s_a_1_3?adgrpid=61494410779&gclid=CjwKCAiA9aKQBhBREiwAyGP5lU16-mSbxUNX9iAR_Lluq0wCi9xDrPXHVZxSpeWprwuavx6HFpo3QBoCAsUQAvD_BwE&hvadid=310058308037&hvdev=m&hvlocphy=1002448&hvnetw=g&hvqmt=e&hvrand=7626039727511105079&hvtargid=kwd-305951499824&hydadcr=7585_10278683&keywords=stx+3000+meat+grinder&qid=1644759402&sr=8-3

https://www.amazon.ca/Mophorn-Stainless-Electric-Commercial-Industrial/dp/B07GSV41CB/ref=mp_s_a_1_1_sspa?crid=DHJEN6NI3R12&keywords=vevor+meat+grinder&qid=1644759761&sprefix=vevora+meat+grinder+,aps,221&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFNNUdaSk45NkQ5S0smZW5jcnlwdGVkSWQ9QTAyNzExNjIyTVNWOEpZQjdINVZQJmVuY3J5cHRlZEFkSWQ9QTEwMDkyNTIzMUYwV1JINUpUWEUmd2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

https://www.amazon.ca/Weston-33-1201-W-Electric-Grinder-Sausage/dp/B07C86DMDG/ref=asc_df_B07C86DMDG/?tag=googlemobshop-20&linkCode=df0&hvadid=337068102414&hvpos=&hvnetw=g&hvrand=16259855253000266341&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=1002448&hvtargid=pla-825375370522&psc=1

Gulfcoastguy

A new pair of Wolverine pull on boots to replace the 8 year old Doc Martins. The Wolverine was available in 10.5 wide, couldn’t pass that up.

WeberWho

If you own a Kitchenaid do yourself a favor and pick up a cheese shredder attachment. I'm kicking myself after all these years using a box cheese grater. You can shred a block of cheese in around 10 seconds. This will make grating 6 blocks of cheese a breeze for mac and cheese. A Christmas gift that I'll end up using. 

JohnInCarolina

WeberWho said:

If you own a Kitchenaid do yourself a favor and pick up a cheese shredder attachment. I'm kicking myself after all these years using a box cheese grater. You can shred a block of cheese in around 10 seconds. This will make grating 6 blocks of cheese a breeze for mac and cheese. A Christmas gift that I'll end up using. 

But can it make a three cheese blend?

WeberWho

JohnInCarolina said:

WeberWho said:

If you own a Kitchenaid do yourself a favor and pick up a cheese shredder attachment. I'm kicking myself after all these years using a box cheese grater. You can shred a block of cheese in around 10 seconds. This will make grating 6 blocks of cheese a breeze for mac and cheese. A Christmas gift that I'll end up using. 

But can it make a three cheese blend?

Yes but mustache not included.  

kl8ton

JohnInCarolina said:

WeberWho said:

If you own a Kitchenaid do yourself a favor and pick up a cheese shredder attachment. I'm kicking myself after all these years using a box cheese grater. You can shred a block of cheese in around 10 seconds. This will make grating 6 blocks of cheese a breeze for mac and cheese. A Christmas gift that I'll end up using. 

But can it make a three cheese blend?

Only if you're a 2 time personal chef! 

Ozzie_Isaac

kl8ton said:

JohnInCarolina said:

WeberWho said:

If you own a Kitchenaid do yourself a favor and pick up a cheese shredder attachment. I'm kicking myself after all these years using a box cheese grater. You can shred a block of cheese in around 10 seconds. This will make grating 6 blocks of cheese a breeze for mac and cheese. A Christmas gift that I'll end up using. 

But can it make a three cheese blend?

Only if you're a 2 time personal chef! 

Tucson Personal Chef not 2 time personal chef.

http://www.chefmiketucson.com/

Langner91

"To busy to cook?"  OMG, that jumps off his page at me and makes me cringe.  I may fat-finger something, sometime, but I wouldn't leave it up all this time, even if I were a Tuscon Personal Chef.

I will go calm my OCD now.