COOKING FISH SMOKER : FISH SMOKER


Cooking fish smoker : Indian barbie cooking games



Cooking Fish Smoker





cooking fish smoker






    cooking
  • (cook) prepare a hot meal; "My husband doesn't cook"

  • (cook) someone who cooks food

  • The process of preparing food by heating it

  • The practice or skill of preparing food

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • Food that has been prepared in a particular way





    smoker
  • a person who smokes tobacco

  • A person or device that smokes fish or meat

  • A train compartment in which smoking is allowed

  • A person who smokes tobacco regularly

  • stag party: a party for men only (or one considered suitable for men only)

  • a passenger car for passengers who wish to smoke





    fish
  • A flat plate of metal, wood, or another material that is fixed on a beam or across a joint in order to give additional strength, esp. on a ship's damaged mast or spar as a temporary repair

  • any of various mostly cold-blooded aquatic vertebrates usually having scales and breathing through gills; "the shark is a large fish"; "in the living room there was a tank of colorful fish"

  • seek indirectly; "fish for compliments"

  • catch or try to catch fish or shellfish; "I like to go fishing on weekends"











Smoked Whitefish, Mackinaw, MI




Smoked Whitefish, Mackinaw, MI





We kept passing gift-shops with signs saying "Smoked Fish", even driving into the parking lot only to exit in anticipation of finding the actual smoke shop. Eventually in Mackinaw City, we would come across Krueger's, 24-years of smoking fish over sweet maple. We opted for a whole whitefish (consumed on the drive to Petoskey, I had to stop and take these photos before the fish was gone), a trout fillet and two chunks of salmon, all locally caught and freshly smoked.

Unlike fish "cooked to order", I never hesitate to order smoked fish, the results usually always pleasing and more indicative of the smoker's preferences and techniques rather than hitting that "window of perfection". I wish I could have results like this, Victoria says it'll only take 24-years.











Smokin




Smokin





Smoked this bird and baked another in the antique oven... yeah... I do windows too!
Not of intrest to many, unless you happen to be an avid outdoor chef..... notice the silver thing behind the coals.....
To get enough heat in the brinkman to do a turkey in the cold November weather, I cut a hole in the back and turbocharged the smoker (Tim The Tool Man Taylor would approve) by attaching a Mr Heater propane heater. This suplements the heat from the coals and allowed me to easily maintain 250-270 deg or more if needed for poultry. Wet pecan wood was still added to the coals to generate a delicate smoke. A tin plate can be bolted on when the Mr Heater is removed and less heat is needed for fish and such....worked great and was much less money than a new high tech smoker!









cooking fish smoker







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COOKING LOBSTERS. LOBSTERS


Cooking lobsters. Cooking with salmon. Cooking for beginner.



Cooking Lobsters





cooking lobsters






    lobsters
  • (lobster) flesh of a lobster

  • (lobster) any of several edible marine crustaceans of the families Homaridae and Nephropsidae and Palinuridae

  • A deep red color typical of a cooked lobster

  • A large marine crustacean with a cylindrical body, stalked eyes, and the first of its five pairs of limbs modified as pincers

  • The flesh of this animal as food

  • Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. Lobsters are economically important as seafood, forming the basis of a global industry that nets more than US$1 billion annually.





    cooking
  • The practice or skill of preparing food

  • Food that has been prepared in a particular way

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • The process of preparing food by heating it

  • (cook) someone who cooks food

  • (cook) prepare a hot meal; "My husband doesn't cook"











Lobster Gram's North Australian Lobster Tail going into the pot




Lobster Gram's North Australian Lobster Tail going into the pot





Another tasty exotic lobster tail gets thrown into the lobster pot in the Lobster Gram test kitchen.











Lester the (Half-Cooked) Lobster




Lester the (Half-Cooked) Lobster





SPF 30 + my skin + 20 minutes exposure = Lester the Lobster. DON'T DO IT. Really.









cooking lobsters







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COOKING T BONE STEAK IN OVEN : STEAK IN OVEN


Cooking t bone steak in oven : National chicken cooking contest 2011 : Cooking without dairy



Cooking T Bone Steak In Oven





cooking t bone steak in oven






    bone steak
  • Named because of the 7-shaped cross section bone running through it, this steak is from the shoulder primal and its toughness means it needs to be braised.





    cooking
  • The practice or skill of preparing food

  • The process of preparing food by heating it

  • Food that has been prepared in a particular way

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) someone who cooks food





    oven
  • A cremation chamber in a Nazi concentration camp

  • An enclosed compartment, as in a kitchen range, for cooking and heating food

  • kitchen appliance used for baking or roasting

  • (Ovens) The small dome-shaped adobe ovens are used just as the old Dutch ovens of Pennsylvania were used. A fire is built in the oven and when it becomes sufficiently hot the coals are all raked out and the bread put in to bake in the heat.

  • An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.

  • A small furnace or kiln











cod en pistou




cod en pistou





Cod en Pistou
2 servings

1 Cod Steak, 10-12 oz, scaled and boned
1 tsp butter
1 tablespoon olive oil

1 bunch parsley, washed, dried and lower stems trimmed
Zest and juice of 1 orange
1 2 garlic cloves
? cup pine nuts
? cup olive oil

? cup brown rice
1 cup vegetable broth
1 tsp salt
1 bay leaf
3 or 4 pepper corns
olive oil

1)Cook rice and seasonings in vegetable broth as normal. Reserve when done.
2)Preheat oven to 350F
3)Place parsley, zest, juice, garlic and nuts in bowl of food processor. Puree to a paste. With the motor running, add the olive oil until sauce consistency is achieved. Hold.
4) Make sure fish is free of bones and scales. Season both sides with salt and pepper.
5)Melt butter in 1 to 2 tablespoons of olive oil. Brown fish on one side for 3 to 4 minutes. Repeat on other side. Don’t worry if it falls apart.
6)Pour pistou over fish and cover evenly.
7)Bake for 20 to 25 minutes.
8)Place ? cooked rice in each bowl and portion out equal portion of the fish and sauce. Top with a dizzle of more olive oil. Serve immediately.












Day 199 of 365




Day 199 of 365





Day 199 of 365
Another food fest today, this time a BBQ to showcase our fine Australian produce -can I tell you that it was almost going to be another food shot for today’s Photo of the Day, but luckily, little Baby N-M was more than happy to pose for a few shots. I’ll certainly be passing the photographs onto the proud parents, and I can’t believe just how much Baby N-M has grown in these past few months.
Now I know some of you may be wondering what we BBQ’ed today, and other than the dessert and salad, pretty much everything else made its way on the BBQ: calamari, skewered garlic prawns, T-Bone steaks, snags, capsicum, onion and corn cobbs. The pavlova was cooked in the oven. I have spared you the photos of the garlic prawns and the pavlova!










cooking t bone steak in oven







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COOKING TENDERLOIN STEAKS - TENDERLOIN STEAKS


COOKING TENDERLOIN STEAKS - COOKING GUIDE 99.



Cooking Tenderloin Steaks





cooking tenderloin steaks







    cooking
  • (cook) someone who cooks food

  • The process of preparing food by heating it

  • Food that has been prepared in a particular way

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • The practice or skill of preparing food

  • (cook) prepare a hot meal; "My husband doesn't cook"











Beef Tenderloin Steaks with Shiitake Mushroom Sauce




Beef Tenderloin Steaks with Shiitake Mushroom Sauce





COOKING LIGHT

4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
2 teaspoons butter
2 garlic cloves, minced
4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
1/2 teaspoon chopped fresh thyme
2 tablespoons balsamic vinegar
1 tablespoon water
1 teaspoon low-sodium soy sauce
1 tablespoon fresh thyme leaves

1. Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; saute 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.
2. Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides. Add garlic to pan; saute 30 seconds, stirring constantly. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; saute 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.

Wine note: Merlot can be as serious as many cabernets. It's also a natural with both red meat and mushrooms, making it a good partner for this dish. California's Paso Creek Merlot 2005 ($20) has flavors of dark cherry and smoke with a savory edge that will highlight the thyme, while firm, drying tannins balance the steak and buttery mushrooms. —Jeffery Lindenmuth

Yield: 4 servings (serving size: 1 steak, 1/4 cup mushroom mixture, and 3/4 teaspoon thyme leaves)

CALORIES 326 (31% from fat); FAT 11.2g (sat 4.7g,mono 4.2g,poly 0.5g); PROTEIN 34.9g; CHOLESTEROL 95mg; CALCIUM 34mg; SODIUM 428mg; FIBER 3.2g; IRON 2.9mg; CARBOHYDRATE 22.9g

CLEAN












359: Roast Crispy Mushrooms and Grilled Tenderloin Steaks with Green Onions




359: Roast Crispy Mushrooms and Grilled Tenderloin Steaks with Green Onions





Roast Crispy Mushrooms and Grilled Tenderloin Steaks with Green Onions









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COOKING TIMES FOR VENISON - FOR VENISON


Cooking Times For Venison - Buy Used Cooking Oil.



Cooking Times For Venison





cooking times for venison






    cooking times
  • Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.





    venison
  • The meat of a deer. Carnal term (sarconym) for deer

  • meat from a deer used as food

  • Meat from a deer

  • Venison is the culinary name for meat from the family Cervidae. Deer meat, whether hunted or farmed, is termed venison.











Venison leg slices with chocolate glaze




Venison leg slices with chocolate glaze





A slice off a leg of venison with a savoury chocolate glaze from Hotel Chocolat.

Based on the structure of the meat, I cut the slice of leg into smaller portions, coated them in olive oil and seared the rather thin slices in a very hot pan, basted them with foaming butter towards the end, seasoned and set them on the side to rest. Then I deglazed the pan with red wine, seasoned with salt, pepper and thyme and added two spoons of the glaze mix to melt that in.

The meat was served on crushed baby potatoes, drizzled with the red wine/chocolate glaze, with creamed savoy cabbage on the side. A bit of an odd combination, I admit, but it's what I had on hand, I wasn't to go out and buy a head of red cabbage for one portion.
You can see in the photo how gooey that glaze was. Given more time (I was very hungry and just wanted to eat), you can turn this into something awesome. Also, it's probably rather easy to make yourself by just mixing grated dark chocolate with spices.











Bruce Festival - Arrow Leaves the Archer's Bow




Bruce Festival - Arrow Leaves the Archer's Bow





Yesterday we went for the first time to the medieval village at the annual Bruce Festival in Dunfermline. It proved to be a good source of photos (when the arena wasn't being obliterated by the smoke from hog-roasts, medieval cooking and modern burgers, venison and buffalo dishes and the like).

As well as the knights medieval re-enactors from Fife's Clanranald Society, demonstated the arts of sword and axe fighting, the use of spears in a shiltron (hedgehog array) and had archers firing (non-lethal) arrows at foot-soldiers cowering behind their shields foot-soldiers. Here you can just see an arrow leaving the bow of one of the archers and heading in the direction of the cowering men-at-arms at the other end of the arena.










cooking times for venison







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