I actually prefer my fish broiled, but seems everyone else like fried - what is the trick to keeping the seasoning on the fish pieces during the fry?
It appears the smokingmeats.com site is for sale??Gravy for breakfast was kinda a few posts back but I bake 3 cans of 8ea store biscuits and freeze them in a gallon zip bag, then make up a big pan of sausage gravy and put into muffin tins to freeze. After frozen, pop them out and put in freezer bags. Pretty good start for breakfast in the microwave when desired. I do a lot of stuff like that because it is hard to cook for one person and I enjoy different kinds of quick meals. I made up a pan of Breakfast Casserole yesterday, hash browns, eggs, cheese, sour cream, sausage, onions, peppers, black olives, stuff like that. Cut into squares to zip freeze and nuke later. I also cold re-smoked 6lb store bacon to zip seal for frying as needed. I enjoy more smoke and black pepper than I can find on anything. Thanks for sharing all here. I don't have FB for the cast iron site but have been looking at more cast iron recepies, many on the smokingmeats.com site and others. Might get off into doing some of those.
I stir some milk and egg together, dip the fish in that, then seasoned flour, back to the milk, then into cornmeal.I actually prefer my fish broiled, but seems everyone else like fried - what is the trick to keeping the seasoning on the fish pieces during the fry?
Sorry, my error. The web site is Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth! Great site with no BS or backbiting designed to help newbies, resolving issues, and share new stuff we have tried with everyone. Here it is Thurs morning 12:30AM with over 570 people currently viewing. Started up by a guy by the name of Jeff out of Pratville, OK, just barely SE of Tulsa.It appears the smokingmeats.com site is for sale??
I've been thinking about trying this.So today I smoked a chuck roast.
3.5lbs.
it is pretty good but dang it once again beef eludes me. I just can’t seem to nail the smoke ring or the just about falling apart tender.
Anyway here ya go
Smoked to a internal of 195 carry over to 199. I should have pulled it off at 205-210
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