Weekend Cooking & Drinking Thread: St Paddy Edition

[BeastMan]

This weekend is the big parade in Jackson but I will not be going. Been there done that. I?ll probably grill something Saturday and Sunday we?re heading south to the catfish dome in Florence (Jerry?s).

[Howboutdemdogs]

Tonight is Hobo Shrimp. Shrimp, new potatoes, onion, mini corn ears, and smoke sausage wrapped in tin foil for individual servings. Seasoned with Old Bay, Slap Yo Momma, garlic,and a lemon slice then placed on the grill. Tomorrow will be smoked a corn beef brisket. It will be finished in the grill while in a Black and Tan bath.

[SpeckleDawg]

Seasoned with Old Bay.

Come on, now!!!

[SpeckleDawg]

Convinced a few fish to hop in with me last night, so we’re eating redfish tonight.

[Howboutdemdogs]

Spec, you are right,,, but when the wife goes to the grocery store and comes home with that,,,I can’t argue. Yes, a few demarks are needed. Zats should only be allowed in the house.

[BeastMan]

MS fish? Yak?

[SpeckleDawg]

Haha. I have friend from MD that I like to give crap about the Old Bay.

I?ve wanted to try doing the foil packs like that. Looks like a good meal and easy clean up.

[SpeckleDawg]

MS fish? Yak?

Yes & yes.

[BeastMan]

Glass of red for a nightcap. My bracket is halfway screwed. Thanks Zona

[BeastMan]

I bought chicken, veggies, salad, and charcoal and Wife decides she wants pizza at 4pm. Papa Johns it is. Since they don’t deliver my way I grabbed a bottle of Pinot on the way. Red and pizza.

[Prediction? Pain.]

Breakfast for supper tonight -- buttermilk pancakes (but 75% whole wheat, you know, for the kids), some sausage a client made from local hogs that either he or a buddy raises, and a lightly spiced apple compote that turned out really damn good. Night cap is either going to be a Manhattan with Belle Meade bourbon or a pint of dry cider from a cidery up near the TN/VA line.

Doing a pot roast tomorrow. Plan on using a Food Lab recipe that's heavy on the wine and umami add-ins. Hope you like it, family, cuz I'm aiming for a crap-ton of leftovers!

[BeastMan]

All that sounds amazing Prediction Pain

[BeastMan]

Whipped up a salad for our game. Stove top grilled the chicken on the cast iron. Had leftover cheese from the other day so I used the pecorino romano to top the salad along with tomato, onion, and cucumber. I used the parmigiano reggiano to make a dressing. Probably 3 tbls finely grated parm, 2 tbls duke’s mayo, fresh cracked pepper, assorted dry herbs, touch of whole milk to get desired consistency.

[Bully13]

I need a tutorial on how to fillet A whole fish. Would save me money.

[Uncle Ruckus]

I need a tutorial on how to fillet A whole fish. Would save me money.

What kind of fish?

[Bully13]

What kind of fish?

Oh, I guess when I see red fish and others on ice in Costco makes me wish I could buy them. the price is so good. but I don't know the 1st thing about what to do with them. I guess I could google it too I reckon.

[SpeckleDawg]

https://m.youtube.com/watch?v=3eLX1QmOkjw

That video is pretty close to how i filet a redfish. I do like to use a full serrated bigger knife on bigger redfish though, as those big scales can be tough. Trout are a piece of cake and with an electric knife, you can knock out a mess of them real quick. For trout, you don?t need to go down the back, along the fin like that. You can simply cut straight down, behind the head and then turn 90* and go straight along the bone. It will slide through like butter. I actually like to cut out the belly first (it?s tough as hell and hard to cut through), but I won?t add confusion with that.

[Bully13]

http://https://m.youtube.com/watch?v=3eLX1QmOkjw

That video is pretty close to how i filet a redfish. I do like to use a full serrated bigger knife on bigger redfish though, as those big scales can be tough. Trout are a piece of cake and with an electric knife, you can knock out a mess of them real quick. For trout, you don’t need to go down the back, along the fin like that. You can simply cut straight down, behind the head and then turn 90* and go straight along the bone. It will slide through like butter. I actually like to cut out the belly first (it’s tough as hell and hard to cut through), but I won’t add confusion with that.

I really appreciate that speckledawg. gonna check that out.

[Bully13]

damnit speckle, it ain't pulling up.

[BeastMan]

And by redfish do you actually mean red snapper? Because those are a little different than redfish (red drum). Easier actually.