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soft shell crab, lobster, rib-eye, sockeye salmon
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deepsouth
Posts: 1,796
lunch was fried soft shell crabs on a french baguette with lobster and shrimp spread made with homemade mayonnaise
dinner was sockeye salmon, rib-eye, lobster, grilled avocado, poatoes
thanks for looking!
i've got more pics, but will have to post tomorrow when i can get back into my photobucket.
dinner was sockeye salmon, rib-eye, lobster, grilled avocado, poatoes
thanks for looking!
i've got more pics, but will have to post tomorrow when i can get back into my photobucket.
Comments
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I want to eat at your house Jason. Looks terrific!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Very nice, a great day of cooking, nice plating, too.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Oh my goodness that looks good! Great job.
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Nice tasting platter there! Love avacodos, but have never had one grilled? Do tell....
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Looks great, is the salmon hard to cook? Looking at doing this month sometime on a plank and shrimp both of whicj I have never have cooked. :cheer:
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that was just olive oil, dp shakin the tree and tsunami spin and i cook them direct until they kind of pop away from the skin.
they are too delicious. completely dangerous. i think you could put anything on them. -
Longrifle wrote:Looks great, is the salmon hard to cook? Looking at doing this month sometime on a plank and shrimp both of whicj I have never have cooked. :cheer:
i cook it a lot, but it was the first time i did it the way i did tonight....
1 cup lt brown sugar and 3/4 cup kosher salt. cover fish in mixture in non-reactive dish and cover for three hours refrigerated. rinse off and let sit open in refrigerator for at least 30 minutes. season with anything else besides salt. cook however. direct, indirect. i did this direct on cedar papers. -
Have you ever put a soft-shell crab directly in the Egg? Imagine it will pick up some smoke, hmmm..._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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Some yum there. Great ingredients and very good technique by the looks of the pics. Kudos!
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The plating in the second pic is awesome.
Love everything on that plate... having a hard time deciding what I'd go for first if it were in front of me! haha. Probably the avocado, strange as that may seem. lol -
Wow Jason, I'd love to have a dinner with so many delicious foods! Very nice selection and the pic looks mouth watering.
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Botch wrote:Have you ever put a soft-shell crab directly in the Egg? Imagine it will pick up some smoke, hmmm...
i've never tried that. i'm not sure how the shell would turn out. -
Jason you're looking very fancy mi amigo, beautifull cook & presentation
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Dang, that looks so good! I need to cook more seafood on the egg....
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Wow, Jason. That looks great. Do you have any final pics of the crab sammi? Did you dress it up with lettuce, maters, pickels and onions, or just plain?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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:woohoo: Awww yeah!! That looks mighty tasty!
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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i used some grilled shrimp and lobster spread that i made with homemade mayonnaise, lime zest, lime juice, simply marvelous season all and paul p's seafood magic.
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has anayone grilled soft shell crabs? tried once but the crabs turned out soggy without much taste.
from the south of MAryland, thanks
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