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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-10-2008, 04:36 PM   #1
Jeremiah
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Default Mother's Day Menu

Just got back from shop rite, they have 4 ounce lobster tails on sale for 4.99 each (4 ounces). Not too bad...

Also picked up 3.5 lbs. of the large Alaskan King Crab legs. These are going right on the grill.

Have a 7 pound tenderloin that's going to get cut into fillets and topped with bleu cheese butter.

Sauted baby spinach with garlic, olive oil, grated Romano cheese, and topped with a poached egg.

I have some shrimp I'm going to drizzle with olive oil and partly coat with seasoned bread crumbs (probably broil these)

Picking up some salmon tomorrow (shop rite only had farmed booo ). I'm not quite sure how I'm going to do this, my Mom said to keep the salmon bland (my words not hers). I normally use a lot of salt and fresh ground pepper, paprika, maybe a pinch of habanero pepper. I like heavy seasoning to cut the oiliness. I picked up a bunch of dill and a package of tarragon, I'm going to go with one or the other, just haven't decided. Probably going to throw some garlic, s+p and olive oil in the blender to use as a coating. Maybe some lemon juice + dijon and slowly work the oil in as an additional toping.

Just getting some ideas out, figured might as well share . I figure I'll also be more likely to snap some pr0n now that I've gone public.
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Unread 05-10-2008, 04:47 PM   #2
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My Mom's Day menu is on the BGE now... pulled pork, brisket and pork tenderloin, to be followed tomorrow with grilled pineapple and asparagus.
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Unread 05-10-2008, 04:48 PM   #3
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My Mother's Day menu involves Red Lobster restaurant, for both the wife and MIL.
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Unread 05-10-2008, 09:48 PM   #4
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whats wrong with farm raised salmon?
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Unread 05-10-2008, 10:07 PM   #5
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Quote:
Originally Posted by bobaftt View Post
whats wrong with farm raised salmon?
Farm raised has less flavor and is higher in toxins.
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Unread 05-10-2008, 10:12 PM   #6
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Quote:
Originally Posted by bobaftt View Post
whats wrong with farm raised salmon?
kinda like the difference in you swimming at the waste water treatment plant or swimming in the ocean. the choice is yours
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Unread 05-10-2008, 11:29 PM   #7
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Color is added too. Ain't no farking orange meat salmon, bro!
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Unread 05-11-2008, 07:01 AM   #8
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Sounds like a plan to me. A simple rub for the salmon that we use is 1/4 cup of sea salt, 1/4 cup brown sugar, and 1/2 teaspoon fresh ground ginger. Mix it all together and pour it on the salmon, don't rub it in,( do this when almost ready to start cooking ) let it sit on the salmon for no more than 1/2 hour, shake off the excess rub that hasn't soaked in, then a little fresh ground black pepper and on to the grill.
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Unread 05-11-2008, 07:09 AM   #9
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Add more brown sugar, put it on a cedar plank, and it's how I usually do salmon:
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Unread 05-11-2008, 08:23 AM   #10
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sounds like a good menu what time should we be there
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Unread 05-11-2008, 09:47 AM   #11
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Just finished making breakfast in bed with the kids. Probably doing seafood as well for dinner.

This was sausage, egg, biscuits and sawmill gravy with some chives on top.
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Unread 05-11-2008, 12:01 PM   #12
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Well, Mom is on her way back to Florida right now, so I prepared a Mother's Day Eve dinner last night.

Grilled Lemon Wild Salmon
Asparagus with an Orange Mayonnaise Sauce (http://www.newsday.com/features/food...,6834149.story)
Fettucinne with Diced Peppers and a Tequila Lime Cream Sauce. (http://recipes.epicurean.com/recipe/...eam-sauce.html)
Accompanied by a Riesling wine.



Everyone loved it, and my wife thinks it may be the best meal that I've ever prepared.
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Unread 05-11-2008, 12:06 PM   #13
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Well wife's gone on beach/spa trip with daughter (gone for bash), so looks
I am going to Q myself something....Not! Had enough meat last few days, Gonna go chineese I guess. Happy day to all you Muthas!
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Unread 05-11-2008, 06:53 PM   #14
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I trashed a pork loin tonight. It was edible but not up to my specs. A bad Tstorm was coming thru and my MIL is a stickler about eating at a certain time. So I rushed it. I like to do pork loins offset on my Weber for 90 minutes at low heat. When temp hits 150 - 160* I foil and remove from heat, let rest for 10-15 minutes, then slice.

I rushed this one to for 1 hour and foiled and pulled at 145*. It was rare and OK, but I was bummed.

I also did Keri's Hog Apple Beans and they made up for the bad loin.
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Unread 05-11-2008, 08:38 PM   #15
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Made some beer batter seabass and crab bisque for momma. Started with stone crab claws.
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