Who's making what today?

[cbtengr]

Originally Posted by Rob_Frey

Where is this Supper Club?

Kieler, Wisconsin. We have had a pretty good meal up your way once also but cannot recall the name of the supper club. My wife had two brandy old fashioned's and had a hard time staying on the back of my motorcycle on the way back to our room.

[Roguish Lawyer]

For July 4th, fired up the smoker at 5 am. Cooked a Texas-style beef brisket low and slow, about 10 hours at around 225, then let it rest in a cooler until dinner was ready. Dry rub was mostly salt and pepper, with some garlic powder, onion powder, and cayenne. Injected it with dry rub-infused beef broth. Came off the smoker at internal temp of 185, and it was awesome.

Also smoked a couple of chickens. Brined them for about 20 hours in a salt/sugar brine with a little onion and garlic in it. Used a Myron Mixon dry rub recipe. Lemon and orange slices in the cavities to keep them moist. They smoked almost 4 hours, 225 for most of the time but I brought the temp up at the end to get them finished.

Also smoked some bacon-wrapped onion rings. Thick onion slices, basted with sriracha, then wrapped in bacon.

Good stuff! No photos, sorry.

[Team Sergeant]

http://www.chow.com/recipes/29193-basic-fish-tacos

I made this tonight and received the coveted "12 out of 10" rating. (I have never received this rating before)

I highly recommend them.

Nuff said.

[mark46th]

What kind of fish? I worked for a seafood company for 10 years. The best thing we made was beer battered halibut. Melt in your mouth good

[Roguish Lawyer]

Originally Posted by Team Sergeant

http://www.chow.com/recipes/29193-basic-fish-tacos

I made this tonight and received the coveted "12 out of 10" rating. (I have never received this rating before)

I highly recommend them.

Nuff said.

"Difficulty: Easy" -- impressive!

[Team Sergeant]

Originally Posted by mark46th

What kind of fish? I worked for a seafood company for 10 years. The best thing we made was beer battered halibut. Melt in your mouth good

As far as ingredients go I only used 1/4 of the cabbage and sliced it thin. I also eyeballed the onion portions. If you do not possess very good knife skills I'd opt for a mandolin to cut the cabbage and onion.

Tilapia was the fish I used and sautéed it in a non-stick pan with clarified butter. It still fell apart but that was fine.

Next time I'll get pictures.

[mark46th]

Yeah- Tilapia can be problematic. We tried to develop products using Tilapia but never came up with anything usable. The main problem was inconsistent flavor, half the time it tasted muddy...

[Rob_Frey]

Originally Posted by cbtengr

Kieler, Wisconsin. We have had a pretty good meal up your way once also but cannot recall the name of the supper club. My wife had two brandy old fashioned's and had a hard time staying on the back of my motorcycle on the way back to our room.

The best food I ever had at a Supper Club was at Birch Point Resort in Bloomer, Wisconsin. Their Saturday Night Buffet was awesome!

I've never been to Kieler, but if I do, I'll look for a supper club.

[cbtengr]

Originally Posted by Rob_Frey

The best food I ever had at a Supper Club was at Birch Point Resort in Bloomer, Wisconsin. Their Saturday Night Buffet was awesome!

I've never been to Kieler, but if I do, I'll look for a supper club.

Gonna have to load that one up into the Garmin Thanks! Our trouble is too many Supper Clubs too little time.

[PTB]

Based off this recipe: http://allrecipes.com/recipe/japanes...-deviled-eggs/

I added way more wasabi and pickled ginger than prescribed to bring out the kick. Dried the pickled ginger with paper towel so they don't stick together; was aiming to create the look of cherry blossom petals with those ginger but I don't have the knife skills.

[Team Sergeant]

Originally Posted by PTB

Based off this recipe: http://allrecipes.com/recipe/japanes...-deviled-eggs/

I added way more wasabi and pickled ginger than prescribed to bring out the kick. Dried the pickled ginger with paper towel so they don't stick together; was aiming to create the look of cherry blossom petals with those ginger but I don't have the knife skills.

Made these years ago when graduating culinary college. It's all good until some unsuspecting little kid bites into one......

[Gypsy]

Originally Posted by mark46th

Made Beef Stroganoff last night, served on linguine pasta with a wedge salad and cheese bread.

Recipe for Stoganoff:
1Lb steak( I used a Sirloin strip) sliced thin
1 onion diced
8oz mushrooms sliced
8oz Beef Broth- I use Tone's Beef Base from Costco or Sam's
2 Tblsp unsalted butter
16oz Sour Cream
Salt, pepper and garlic to taste. I used 1 teaspoon of crushed garlic
2 oz white wine

Heat skillet(or wok) to medium heat, add butter, onion and mushrooms. Sautee until onions start to turn clear. Add sliced steak, salt, pepper and garlic, stirring and turning meat until brown. The onion and mushrooms should cook out while this is being done. Add broth and wine then sour cream. Stir until liquids and sour cream have blended. Turn down heat , simmer for 10 minutes, stirring to keep from sticking or burning. Serve over rice or pasta...

I love Stroganoff, will have to give this one a try!

[mark46th]

Gypsy- It's not a fancy or complicated recipe, just good comfort food. Disfruta!

[(1VB)compforce]

Food in pictures

Start with a whole angus brisket
Add an Orion Smoker
Let it rest
Add hand cut fries
Slice the brisket
Add a fresh onion roll
...and...
voila!

Yeah yeah, no smoke ring...it's an orion

[mark46th]

Nah, I wouldn't eat that.

Hell, I would eat yours, mine and ours!!