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I cooked some'en: Wasabi thighs/lamb/shrimp
JLOCKHART29
Posts: 5,897
Worked off graveyards, first hint of fall in the air and wanted to go to the county fair and a nice ride upown afterwards. Naaa Its cook'en weather! :woohoo:
Lots of pics but the regulars expect that so lets get to it shall we?!
The raws:
bill sent me some teraquie wasabi sause that I love. Problem is it has whole spices in it and will not inject well so liking intense flavor like I do I made me a inject with plane teraquie and prepaired wasabi paste, a little limon and a syringe with a cow needle.
Shot it up good then slipped in a couple sage leaves under the skin.
Wife doesn't like much spice so dusted with a little pineapplehead and sause at end of the cook. Direct at about 250 with a BIG chunk of persimmon wood.
Next up some Itialian shrimp. Butterflied with a coating of EVOO, oregino, Main sea salt, creacked pepper and a squeze of lime in a Ziplock stuck on skewers.
Next up some "Silence of the Lamb". 450 direct with a little salt, pepper, and rosemerry and a coating of EVOO with just a nice sear on both sides!
Some ciabiata garlic bread.
And even late ws still good!
Wife cooked some Jasmin rice to go with it. The roasted smell of rice is wonderfull!
Was at the farm up in central Ark. this weekend clearing out roads and such. The old farm house is my maturnal Grandparents built in the 20's.My Granddad was quite "comfortable" in his like and built this house in his late teen's and early 20's. It is getting in bad shape though. The living room cealing is coming down but I loved this light fixture. It is from the 20's as well. Any antique buffs know anything about it?
Lots of pics but the regulars expect that so lets get to it shall we?!
The raws:
bill sent me some teraquie wasabi sause that I love. Problem is it has whole spices in it and will not inject well so liking intense flavor like I do I made me a inject with plane teraquie and prepaired wasabi paste, a little limon and a syringe with a cow needle.
Shot it up good then slipped in a couple sage leaves under the skin.
Wife doesn't like much spice so dusted with a little pineapplehead and sause at end of the cook. Direct at about 250 with a BIG chunk of persimmon wood.
Next up some Itialian shrimp. Butterflied with a coating of EVOO, oregino, Main sea salt, creacked pepper and a squeze of lime in a Ziplock stuck on skewers.
Next up some "Silence of the Lamb". 450 direct with a little salt, pepper, and rosemerry and a coating of EVOO with just a nice sear on both sides!
Some ciabiata garlic bread.
And even late ws still good!
Wife cooked some Jasmin rice to go with it. The roasted smell of rice is wonderfull!
Was at the farm up in central Ark. this weekend clearing out roads and such. The old farm house is my maturnal Grandparents built in the 20's.My Granddad was quite "comfortable" in his like and built this house in his late teen's and early 20's. It is getting in bad shape though. The living room cealing is coming down but I loved this light fixture. It is from the 20's as well. Any antique buffs know anything about it?
Comments
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That is a really nice meal,the chicken looks very tasty.
GOOD EATS AND GOOD FRIENDS
DALE -
BEAUTIFUL!!!ALL of it!
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Great looking food JL. Can't help you with the light fixture but I like it.
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That's some goodlookin food JL, especially the skrimps. One of these days I gotta try that lamb. I've yet to eat it and like it.
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Your eating good JL, I'm glade you are off graveyard
Ross -
I loves me some lamb! The trick is to not over cook and not over season. It reminds me of wild game in a way.
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Beautiful job JL. Glad to see Jake is doing well. Awesome light fixture. It shouldn't be too tough to rewire. Very cool!
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Great looking meal
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That was quite a dinner, JL. A protein lovers dream. Nice fixture too.
FaithHappily 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 -
That all looks great. Looks like to much food for just the two of ya, why don't you invite the people in this thread over for some vittles :P
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great post, JL.
that's a pretty cool fixture. looks like some color in the gilt or whatever the finish is.
do NOT polish it...
great looking food, and an original cook.
gotta say that parrot always freaks me out. hahaha
we had a parrot in the early 80's. friend owned a pet store and took in a parrot who was featherless. totally molted-looking, but never grew the feathers back. psycho case.
we took him home and fed him mangoes for about six months, plus other top shelf stuff, and his feathers came back. he started to lose them again, and my dad decided we'd just go with the flow. he left out a reel to reel recorder that my brother rigged in a loop to run all night, trying to teach him to say "go pluck yourself". he never spoke a word.
creepy looking thing when nuthin but pink-grey and underfeathers. -
nice grub you must have been hungry last night.
jake is looking great
bill -
JL.............another masterpiece from your cooking collection....how was the lamb??
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