We need to thank colonel00 for designing these!!!
Mine Captain?
Oohh...I'm looking quite smart in those sharp threads, N8. You've just been promoted to first mate!
SPECIAL - BBQ Brethren "Noobians vs. Veterans" Throwdown!!!
- Thread starter bigabyte
- Start date
Oohh...I'm looking quite smart in those sharp threads, N8. You've just been promoted to first mate!
seadad9903
Full Fledged Farker
i thought he was first seamstress
P
PYGBOYZ
Guest
Sewing
They are still sewing new dresses.:loco:
They are still sewing new dresses.:loco:
bigabyte
somebody shut me the fark up.
Fark!
I'm laughing my ass off at you farkers!
I think I'll enter every day. That way might be able to contribute more than one vote.
I'm laughing my ass off at you farkers!
I think I'll enter every day. That way might be able to contribute more than one vote.
Conlan
Knows what a fatty is.
:rofl:
Kathy's Smokin'
Babbling Farker
Nope, that would take low and slow out of the equation. No ribs, no butts, no brisket, no shoulders........ NO. What a noob. :loco: :biggrin1:
rgrizzle
Full Fledged Farker
We! All can take a nice cut of meat and make it look pretty but what about the cheaper cuts that take skill?
buccaneer
somebody shut me the fark up.
Those will be cooked by the Vets so don't you worry your purdy head about it....and that's no way to talk about your wife! :tsk:
Brother Matt
Full Fledged Farker
Well, while y'all are were playing dress up I thought I'd take a break from the senior center fashion bazaar and do a little, you know, cooking.
My buddy returned from a fishing trip to AK a couple days ago, and was kind enough to share his 900lb haul. I've now got a freezer full of Halibut, Salmon, Cod, and Yelloweye. Since it was all swimming around just a few short days ago, I'm taking it upon myself to get it in my belly ASAP.
I started thawing some Cod a few hours ago, came and watched the show here for a bit, and then fired up the, um, contraption. While that heated up, I went down to the garden and found a few accessories. Garlic harvest was just the other day, so I'm flush with that. Broccoli is abundant, squash is just starting to come on, and my Arugula went to flower, which, come to find out, is a wonderful tasting garnish.
I melted a bit of butter, threw in a drop or two of lemon juice, and some minced garlic. Rubbed the fish with that and cracked some pepper in my little mortar and pestle, then gave the fish a good coating of the ol' S'n'P over the garlic/lemon butter.
I dd the same for the Italian Zucchini, an heirloom I found at Baker Creek Seed Bank.
I did a little foil pouch for the broccoli, with a bit of olive oil, salt and pepper.
Then I threw them all on the contraption together....
I did a really light cook on all this, the fish and veggies are both so fresh I wanted them as lightly cooked as possible. The fish was just coming apart at the flake, and the veggies were still a bit crunchy. I whipped up a bit of Basmati rice during prep, first searing it in olive oil until it just started to turn color and release that aroma, then put in the water and simmer for 20 minutes. Plated the whole thing and ate on the warm bench outside.
Finished up with a little bowl I created from the garden this evening of fresh strawberries, and Borage and Nasturtium flowers. All edible, of course.
My buddy returned from a fishing trip to AK a couple days ago, and was kind enough to share his 900lb haul. I've now got a freezer full of Halibut, Salmon, Cod, and Yelloweye. Since it was all swimming around just a few short days ago, I'm taking it upon myself to get it in my belly ASAP.
I started thawing some Cod a few hours ago, came and watched the show here for a bit, and then fired up the, um, contraption. While that heated up, I went down to the garden and found a few accessories. Garlic harvest was just the other day, so I'm flush with that. Broccoli is abundant, squash is just starting to come on, and my Arugula went to flower, which, come to find out, is a wonderful tasting garnish.
I melted a bit of butter, threw in a drop or two of lemon juice, and some minced garlic. Rubbed the fish with that and cracked some pepper in my little mortar and pestle, then gave the fish a good coating of the ol' S'n'P over the garlic/lemon butter.
I dd the same for the Italian Zucchini, an heirloom I found at Baker Creek Seed Bank.
I did a little foil pouch for the broccoli, with a bit of olive oil, salt and pepper.
Then I threw them all on the contraption together....
I did a really light cook on all this, the fish and veggies are both so fresh I wanted them as lightly cooked as possible. The fish was just coming apart at the flake, and the veggies were still a bit crunchy. I whipped up a bit of Basmati rice during prep, first searing it in olive oil until it just started to turn color and release that aroma, then put in the water and simmer for 20 minutes. Plated the whole thing and ate on the warm bench outside.
Finished up with a little bowl I created from the garden this evening of fresh strawberries, and Borage and Nasturtium flowers. All edible, of course.
Apparently we have to submit edible flowers. :crazy:
colonel00
Quintessential Chatty Farker
Hmm, where is my uniform? I guess a photo or something would help.
landarc
somebody shut me the fark up.
Excellent, I am on it!
Conlan
Knows what a fatty is.
Is it just me or are the farkanauts starting to look like farkinsweetransvestiteanauts ?
Attachments
Now that I have morphed to Clyde, anyone have a good recipe for these?
Gore, I think you should come up with something parsley themed. That shouldn't be too hard for you, right?
:becky:
A
Arg1129
Guest
Enlistment!
This is my formal enlistment to team noob. I wanna cook as long as the vets arnt still handing out physicals, their hands are cold.
Chipotle garlic wet rubbed baby backs are resting in the fridge in preparation to be fired amongst the masses tomorrow!
ray:
This is my formal enlistment to team noob. I wanna cook as long as the vets arnt still handing out physicals, their hands are cold.
Chipotle garlic wet rubbed baby backs are resting in the fridge in preparation to be fired amongst the masses tomorrow!
ray:OK Moose, once again, just for you. This is one of my first TDs where I entered parsley in the vegetable TD:
http://www.bbq-brethren.com/forum/showpost.php?p=1125108&postcount=18
No, I'm not going to do that again? :crazy:
I actually think I know what I'm going to cook. I think I'm home for a week in September. :loco:
Gore, you know that post just gives me the warm fuzzies all over...I think it's time for version 2.0! :clap2:
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