What Are You Eating?

Matt B said:
I don’t want anyone coming over to go hungry. Kind of just kept adding things. We’re very close here. I guess this is what I’m ’bout to be eating. I’m ’bout it ‘bout it.
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I’m the same way. Getting ready to juggle the timing for short ribs, corn, and burgers/dogs on the grill
 
Fresh cut French fries! I recently tried some frozen fries in the air fryer but thought they lacked the real essence of a potato. So I cut up some russets, added a little cornstarch and salt, a tiny bit of olive oil and topped them with some finely grated parmesan. Just wonderful but a helluva lot more work than dropping frozen fries in a basket. Still, I am going to take the time as the results are worth the extra effort. For a dip I am using buttermilk ranch dressing mixed 50/50 with sour cream.
 
Matt B said:
Jerk chicken. Got the crispy skin I like.
Mango jalapeño salsa. Corn salad. Asparagus. Rice to soak up goodness.

I have a decent hack for getting some smoke in the chicken but using the convenient propane Weber. I soak wood chips (I like pecan) and make up foil pouches of them with slits on top. I remove the left side grill grate and the pouches go right on top of the “flavorizer bars.” The right side burners where the chicken in alternates being off and on low to maintain temp for low and slow. A series of packets gives a nice mild smokiness. The packs are full of charcoal at the end which sorta shows it’s working right. Takes an hour for chicken perfection.

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My wife picked up a roasted chicken from Costco so I had to figure out what to make with it. This is from the wings and both hind quarters bolted with skin on tell fall apart tender. Add to that potato corn and peas with carrots, thickened then baked with a can of biscuits on top.IMG_5632.jpeg
 
Brute said:
My market had white king salmon…Okinawa sweet potato
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Brute, did your market say where the king salmon was sourced from? Most white kings locally this time of year are from the Skagit or Harrison (Frazer) River systems. I'm always curious to know more about fish. Also, was that plank cedar?

One more culinary question, about the corn. How do you avoid over-cooking it on the grill? I've eaten corn cooked in the husk on a grill and microwaved, and it was invariably overdone. Which is why I only do corn, husked, for 3 minutes exactly, dropped into 1/4" of boiling water, covered, to steam it. Corn, like fish and steak, should never be overcooked, IMO.
 
Salmo_g said:
Brute, did your market say where the king salmon was sourced from? Most white kings locally this time of year are from the Skagit or Harrison (Frazer) River systems. I'm always curious to know more about fish. Also, was that plank cedar?

One more culinary question, about the corn. How do you avoid over-cooking it on the grill? I've eaten corn cooked in the husk on a grill and microwaved, and it was invariably overdone. Which is why I only do corn, husked, for 3 minutes exactly, dropped into 1/4" of boiling water, covered, to steam it. Corn, like fish and steak, should never be overcooked, IMO.
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I don't know where the salmon came from, but I'm going back to the market today...I'll ask. While I have hickory planks, that one was cedar, and well soaked...fish cooked perfectly before the plank barely got singed...

Corn soaked in water for an hour, then on the grill covered to 400 degrees, turned every 3-4 minutes, done at 10-12 minutes. It was perfect and crisp...I also don't like corn overcooked or dry
 
Tuna salad sandwich on today's fresh sourdough with a root beer and a cup of fresh blueberries and raspberries from the garden
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I'm picking about a quart of berries daily right now, which is a lot considering I only have 3 small blueberry bushes and a half wine barrel for raspberries
 
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