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Has anyone noticed that the "let's get back on track" thread has gotten way off track??I have! It's good to clear the air but to see what just happened a few posts above is exactly the reason why I posted this thread. Ugh!
Hey- anyone else love the frozen lamb from Trader Joes?
what temp do you shoot for?The Cen-Tex Smoker said:I do this fish all the time. It's my fave. I usually just do salt and pepper and grill direct. if the skin is on the side, I leave it, if not, I trim it or have the fishmonger trim it.Our favorite preparation is actually pan seared and then placed in a shallow bowl of Asian broth with mushrooms and scallions and some soba noodles. It's out of this world but TFJ makes that one. I love it simply grilled if that's what you are in the mood for. Just be super careful not to over do it at all. It gets very rubbery once past med rare. Get the Thermapen on high alert!