BBQ Brethren "It Came from the Sea" Throwdown! - Page 11

landarc · 11-06-2011, 11:39 AM

I have never seen a breadstick pan, that is a interesting cook. Not sure what to call it. Looks good.

nucornhusker · 11-06-2011, 01:21 PM

Here is my It Came From The Sea TD entry.

This is something I have been wanting to try for years, and now seemed like a great time to try it.

Fresh Sockeye Salmon

Dusted with a little Salmon Magic Seasoning (apparently by Dom Deluise

). I always use this with salmon.

The mustard/mayonnaise based glaze for the fish (I forgot to put the mayonnaise in the picture!

)

On the grill, planked and glazed

Done on the grill. I love the color the glaze changed to.

Plated (back view)

Final plating. TD Money Shot!

Thanks for looking!

DaveMW · 11-06-2011, 02:46 PM

Quote:

Originally Posted by Redhot

OK DaveMW, you got my attention with juniper and wild berries! Gin is made with juniper berries (good gin anyway) and is one of my faves. I am very curious about the ingredients of your rub and sauce now! Nice first TD entry, oh and welcome to the jungle!!!! Oh, and I love romaine, what did you put on it? Looks like feta?

The grilled romaine had a drizzle of balsamic followed by a drizzle of honey and sprinkled with feta. The rub is just crushed juniper berries (about 5 of them), course salt and fresh cracked pepper (1 TB each) That will make enough for 1.5+ pounds of salmon.

WvSmoke · 11-06-2011, 05:29 PM

Quote:

Originally Posted by landarc

I have never seen a breadstick pan, that is a interesting cook. Not sure what to call it. Looks good.

Thanks. My bread stick pan is an antique, but you can still find them. It makes farktastic bread sticks, but I use it for lot's of other things too.
I don't know what to call the dish either. It was basically just a shoot from the hip recipe for the TD. The stix didn't last long. I made 11 (the max slots in my pan) and 8 of them went down upon arrival at my friends house. I only got the one I sneaked off the plate from the TD pics. My youngest daughter snagged the other two from the plate.
I figure this will get a zero, but I didn't want to do the salmon or lobster thing since those will probably be hit hard in this TD. For a close your eyes and shoot recipe, this came out great.

Will work for bbq · 11-06-2011, 08:58 PM

I grilled some bait up this evening for my dads birthday and it went something like this.....

Technically this should qualify as coming from the sea but it probably spent 95% of it time frozen and 5% in the sea.

After siting for a while lightly salted they were grilled over direct heat.

Served with a roll, simple boiled potato and some molho cru, this is comfort food from the old country and Pops was

.

Thanks for looking.

WvSmoke · 11-06-2011, 09:09 PM

Poisson Congele'...sounds dangerous to me...almost like a poison dart from the congo. Good looking Sardines though!

GammaRei · 11-06-2011, 09:30 PM

Quote:

Originally Posted by will work for bbq

i grilled some bait up this evening for my dads birthday and it went something like this.....

Technically this should qualify as coming from the sea but it probably spent 95% of it time frozen and 5% in the sea.

after siting for a while lightly salted they were grilled over direct heat.

served with a roll, simple boiled potato and some molho cru, this is comfort food from the old country and pops was

.

thanks for looking.

oh my gad~!!!! That looks so good. . . . . . .

- g

Wrench_H · 11-06-2011, 09:42 PM

So living at the beach, I would have loved this category during the summer. Once fall gets here, its too cold to go fishing, and most of the roadside guys have closed up shop. When I think fall or winter seafood, I think oysters. Usually oysters means getting a couple bushells on a saturday afternoon to have friends over, drink some beer and watch some football. We couldn't really do that this weekend, so my wife and I just bought a couple dozen and had a nice little Sunday night dinner. These are local stump sound oysters which aren't the prettiest, but they are pretty big and have a lot of that salty,ocean flavor that make oysters what they are.

I started with some shallots and garlic in butter.

Next I added some baby spinach.

We found some spanish chorizo at the store, and I wanted to try to incorporate it with some of these too. I made a roux, and added some pepper jack, cheddar, and heavy cream to make a thick cheese sauce.

Here is my 'on the grill' shot with the two sauces. I added some cream and a little flour to the spinach to make something similar to creamed spinach.

Once they started opening up, I took them off and started making them up. The rockefellers had creamed spinach, bacon, parmesan, panko, and some parsley. The "wrenchefellers" had the cheese sauce and chorizo.

I threw them on the smokey joe under a chimney of hot coals to melt everything up.

Here they are plated with with some hot sauce.

These were really good, but very rich. My wife and I could only eat two of each, and then just ate the rest from the shell with a little hot sauce. Thanks for looking.

zippyt · 11-06-2011, 09:43 PM

I like the Bait , Looks Killer

colonel00 · 11-06-2011, 10:15 PM

Well, for those that didn't catch my thread last week about my pizza failure, here is a photo recap

So this weekend was a chance at redemption. While pizza isn't always the healthiest, it is a great source of leftovers I will take to work during the week. I can literally get a thing of sauce and a ball of dough for $3 at Trader Joe's and that is really enough for at least two pizzas. First pie was a standard pizza with pepperoni, sausage, bacon, provel cheese and mozzarella. It came out pretty good.

So anyway, since I was making pies, I decided to make one up with a seafood twist. I went ahead and put some shrimp on the grill.

After they were done I sliced them up along with some crab meat. On the dough I spread a thin layer of alfredo sauce. Then on went the shrimp and crab.

The GF suggested to use a little cream cheese. To me, cream cheese is like bacon, it makes everything better. So, I spread out some dollops of cream cheese and then topped with mozzarella again. On to the cooker and off came this:

I topped it with some parmesan.

.

Cream Cheesy goodness!

It was quite tasty.

The dough in the middle didn't quite get done so it went into the oven for a quick finishing since I had already shut down the pizza cooker.

As with anything there are some things that I will tweak in the future but this was really good. I was really happy with the results since I was just shooting from the hip.

landarc · 11-06-2011, 11:09 PM

This just in, Chris, Rob wanted me to have tou use this shot for our NorCal Bash entry.

Al Czervik · 11-07-2011, 09:04 AM

Great looking meal Monty!

Will work for bbq · 11-07-2011, 09:04 AM

Quote:

Originally Posted by WvSmoke

Poisson Congele'...sounds dangerous to me...almost like a poison dart from the congo. Good looking Sardines though!

It has been over 12 hours since eating the Poisson from the Congele and all is well..... M U S T B E S L O W A C T I .....

Al Czervik · 11-07-2011, 09:07 AM

Bravo! Great combination!

Al Czervik · 11-07-2011, 09:09 AM

That is certainly not a pizza fail! Looks great. I'll be stealing this idea for a future cook...

11-06-2011, 11:39 AM	#151
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I have never seen a breadstick pan, that is a interesting cook. Not sure what to call it. Looks good. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-06-2011, 01:21 PM	#152
nucornhusker Babbling Farker Join Date: 08-29-11 Location: Lincoln, NE	Here is my It Came From The Sea TD entry. This is something I have been wanting to try for years, and now seemed like a great time to try it. Fresh Sockeye Salmon Dusted with a little Salmon Magic Seasoning (apparently by Dom Deluise ). I always use this with salmon. The mustard/mayonnaise based glaze for the fish (I forgot to put the mayonnaise in the picture!) On the grill, planked and glazed Done on the grill. I love the color the glaze changed to. Plated (back view) Final plating. TD Money Shot! Thanks for looking! __________________ Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller

11-06-2011, 08:58 PM	#155
Will work for bbq Babbling Farker Join Date: 06-23-10 Location: NorCal	I grilled some bait up this evening for my dads birthday and it went something like this..... Technically this should qualify as coming from the sea but it probably spent 95% of it time frozen and 5% in the sea. After siting for a while lightly salted they were grilled over direct heat. Served with a roll, simple boiled potato and some molho cru, this is comfort food from the old country and Pops was . Thanks for looking. __________________ Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

11-06-2011, 09:09 PM	#156
WvSmoke Full Fledged Farker Join Date: 09-25-11 Location: Follansbee, Wv	Poisson Congele'...sounds dangerous to me...almost like a poison dart from the congo. Good looking Sardines though! __________________ El Cheapo Royal Oak charcoal grill (heavily modified and repaired), Chargriller Pro, Webber 22.5" Silver, Webber Smokey Joe, Hibachi, UDS, ECB Square My name is Monty, dad, or grandpa...depending on who you are.

11-06-2011, 09:42 PM	#158
Wrench_H is One Chatty Farker Join Date: 10-22-09 Location: Wilmington, NC	So living at the beach, I would have loved this category during the summer. Once fall gets here, its too cold to go fishing, and most of the roadside guys have closed up shop. When I think fall or winter seafood, I think oysters. Usually oysters means getting a couple bushells on a saturday afternoon to have friends over, drink some beer and watch some football. We couldn't really do that this weekend, so my wife and I just bought a couple dozen and had a nice little Sunday night dinner. These are local stump sound oysters which aren't the prettiest, but they are pretty big and have a lot of that salty,ocean flavor that make oysters what they are. I started with some shallots and garlic in butter. Next I added some baby spinach. We found some spanish chorizo at the store, and I wanted to try to incorporate it with some of these too. I made a roux, and added some pepper jack, cheddar, and heavy cream to make a thick cheese sauce. Here is my 'on the grill' shot with the two sauces. I added some cream and a little flour to the spinach to make something similar to creamed spinach. Once they started opening up, I took them off and started making them up. The rockefellers had creamed spinach, bacon, parmesan, panko, and some parsley. The "wrenchefellers" had the cheese sauce and chorizo. I threw them on the smokey joe under a chimney of hot coals to melt everything up. Here they are plated with with some hot sauce. These were really good, but very rich. My wife and I could only eat two of each, and then just ate the rest from the shell with a little hot sauce. Thanks for looking. __________________ Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal

11-06-2011, 09:43 PM	#159
zippyt Found some matches. Join Date: 11-03-11 Location: Arkansas	I like the Bait , Looks Killer

11-06-2011, 10:15 PM	#160
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Well, for those that didn't catch my thread last week about my pizza failure, here is a photo recap So this weekend was a chance at redemption. While pizza isn't always the healthiest, it is a great source of leftovers I will take to work during the week. I can literally get a thing of sauce and a ball of dough for $3 at Trader Joe's and that is really enough for at least two pizzas. First pie was a standard pizza with pepperoni, sausage, bacon, provel cheese and mozzarella. It came out pretty good. So anyway, since I was making pies, I decided to make one up with a seafood twist. I went ahead and put some shrimp on the grill. After they were done I sliced them up along with some crab meat. On the dough I spread a thin layer of alfredo sauce. Then on went the shrimp and crab. The GF suggested to use a little cream cheese. To me, cream cheese is like bacon, it makes everything better. So, I spread out some dollops of cream cheese and then topped with mozzarella again. On to the cooker and off came this: I topped it with some parmesan. . Cream Cheesy goodness! It was quite tasty. The dough in the middle didn't quite get done so it went into the oven for a quick finishing since I had already shut down the pizza cooker. As with anything there are some things that I will tweak in the future but this was really good. I was really happy with the results since I was just shooting from the hip. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

11-06-2011, 11:09 PM	#161
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	This just in, Chris, Rob wanted me to have tou use this shot for our NorCal Bash entry. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-07-2011, 09:04 AM	#162
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Great looking meal Monty! __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

11-07-2011, 09:07 AM	#164
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Bravo! Great combination! __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

11-07-2011, 09:09 AM	#165
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	That is certainly not a pizza fail! Looks great. I'll be stealing this idea for a future cook... __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")