Man, you just made me spew my just before bedtime milk!
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I typically get it from White River fish market. I kind of discovered it's deliciousness by accident but it's my preferred meat to grill as it doesn't have much fat and doesn't get the grill on my boat super greasy.
Brisket and for breakfast something wonderful called a breakfast fatty
Steak on the grill for me, I hate to cook burgers!
Pork butt on the smoker, I don't have a Blackstone yet!
As long as we are talking about grilling fish I want to give a shout out to Edmond Seafood Edmond Seafood Ben is a great guy and really knows his stuff, A good fish monger is hard to find.
Not the greatest outdoor cook by any stretch but have my favorites.
Grill: Mostly use for basic dinners but nothing special.
Blackstone: Smash Burgers - So damn good and get lots of compliments.
Traeger: Smoked bologna, House Fried Rice. I just need to find a really good unique sauce for my fried rice. Something different other than just some worchestershire sauce.
You all are giving me some extra ideas to try.
Grill: Mostly use for basic dinners but nothing special.
Blackstone: Smash Burgers - So damn good and get lots of compliments.
Traeger: Smoked bologna, House Fried Rice. I just need to find a really good unique sauce for my fried rice. Something different other than just some worchestershire sauce.
You all are giving me some extra ideas to try.
Like others here, I enjoy doing my own cooking of most anything. Over the years I have added to my deck cooking devices, last one being a griddle which has kinda taken priority. Over on the Smokingmeatforums.com web site I have a footer. I'll copy post it here.
Mallard Charcoal Grill/Bottom Smoker Up To The Grill Area/Side Area For Indirect, Propane Deep Fryer Side Basket, Smoken-it #2 Electric Smoker, 1970's Heavy Cast Aluminum Falcon Two Large Burner Propane Grill, Homemade Whiskey Barrel Cold Smoker for Raw Bacon, Cheese, Smoked Eggs, Small Burner to Add for a Jerky Dryer, Blackstone 36" Griddle, Turkey Fryer Burner for a Bass Pro 18" WOK, Big Pots to Boil Shrimp, Crawdads, Lobster, or Deep Fry a Turkey
Like my old 1972 H2 Kawasaki, If It Ain't Smoken, It Might Be Broken.
I rarely go out to eat, I can cook about anything at home. Not that mine is all that good, but I take advantage of sales and think I eat pretty well for my $ spent. So for the OP, I enjoy anything I can cook outside, hate having to use the stove or oven.
Mallard Charcoal Grill/Bottom Smoker Up To The Grill Area/Side Area For Indirect, Propane Deep Fryer Side Basket, Smoken-it #2 Electric Smoker, 1970's Heavy Cast Aluminum Falcon Two Large Burner Propane Grill, Homemade Whiskey Barrel Cold Smoker for Raw Bacon, Cheese, Smoked Eggs, Small Burner to Add for a Jerky Dryer, Blackstone 36" Griddle, Turkey Fryer Burner for a Bass Pro 18" WOK, Big Pots to Boil Shrimp, Crawdads, Lobster, or Deep Fry a Turkey
Like my old 1972 H2 Kawasaki, If It Ain't Smoken, It Might Be Broken.
I rarely go out to eat, I can cook about anything at home. Not that mine is all that good, but I take advantage of sales and think I eat pretty well for my $ spent. So for the OP, I enjoy anything I can cook outside, hate having to use the stove or oven.
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Ran on to a new treat off the Blackstone grill.
Put a tablespoon grated parmesan cheese on the grill, sprinkle with a little garlic powder and let it melt on high. (not the powdered cheese at the pizza place)
When the edges turn brown, scoop it up and put on a paper plate to cool.
It turns into a potato chip thing with a cheese flavor.
The next batch will be with some garlic powder, onion powder and some cayenne pepper to amp up the flavors.
Put a tablespoon grated parmesan cheese on the grill, sprinkle with a little garlic powder and let it melt on high. (not the powdered cheese at the pizza place)
When the edges turn brown, scoop it up and put on a paper plate to cool.
It turns into a potato chip thing with a cheese flavor.
The next batch will be with some garlic powder, onion powder and some cayenne pepper to amp up the flavors.
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