What's for dinner tonight? Dinner ideas?

[Murphy's Law]

A small piece of Chilean sea bass from Costco, lightly coated with olive oil, kosher salt, pepper, garlic powder and light on onion powder.

Cooked around 210 using pecan to about IT of 150. Took about an hour and the fish started to flake on it’s own. My goal was to cook at 225 but I got busy with work and wasn’t really paying attention. I usually don’t sweat this stuff too much. Close enough! I paid more attention to IT and I wasn’t in a hurry.

On the side I sautéed a small shallot with minced garlic in a small cast iron skillet and added cannelloni beans with light pepper and put this on the grill with the bass.

my wife liked it so me for the win! No pic of beans!

 

[JamesB]

A small piece of Chilean sea bass from Costco, lightly coated with olive oil, kosher salt, pepper, garlic powder and light on onion powder.

Cooked around 210 using pecan to about IT of 150. Took about an hour and the fish started to flake on it’s own. My goal was to cook at 225 but I got busy with work and wasn’t really paying attention. I usually don’t sweet this stuff too much. Close enough! I paid more attention to IT and I wasn’t in a hurry.

On the side I sautéed a small shallot with minced garlic in a small cast iron skillet and added cannelloni beans with light pepper and put this on the grill with the bass.

my wife liked it so me for the win! No pic of beans!

View attachment 5800

Wow, that looks tasty...Nice job

 

[FireTechMike]

Montreal Smoked Meat!
One week of brining a brisket flat and it’s now on the smoker.

 

[Timmy]

I think I see more pastrami in my not to distant future…..

 

[FireTechMike]

It looked great, but it was too salty. I over did the salt in the cure because my brisket flat was a little small. Any ideas to get some of the salt out of it?

 

[RustyJake]

View attachment 5810
It looked great, but it was too salty. I over did the salt in the cure because my brisket flat was a little small. Any ideas to get some of the salt out of it?

Usually the soak and rinsing after the brine will remove most of the salt. My Montreal Smoked Meat was soaked for 3 hours with changing the water every half hour. Not sure how you can do it after it's been cooked.

 

[FireTechMike]

Usually the soak and rinsing after the brine will remove most of the salt. My Montreal Smoked Meat was soaked for 3 hours with changing the water every half hour. Not sure how you can do it after it's been cooked.

Yeah, I only soaked it for 1.5 hours and changed the water twice. Beginners mistake. You can’t rush it!

 

[JamesB]

View attachment 5810
It looked great, but it was too salty. I over did the salt in the cure because my brisket flat was a little small. Any ideas to get some of the salt out of it?

I agree...It looks amazing

 

[RustyJake]

Yeah, I only soaked it for 1.5 hours and changed the water twice. Beginners mistake. You can’t rush it!

It looks really good. Nice color right through
When I do bacon I will cut some off and cook a little slice to test for salt and see if it needs more rinsing. You could have probably used that method to test prior to cooking with that meat as well. I have been fortunate with the MSM and pastrami I have done the recipes were bang on for salt with the rinse the recipes recommended
Hopefully it isn't too bad so you can eat it. It looks too good not to eat.
Maybe use some in some Mac and cheese or beans or some other dish where the meat could complement it

 

[FireTechMike]

I fixed my over salty Montreal Smoked Meat. What I did will probably make you cringe, and I barely could bring myself to do it.. I soaked the finished product again!! I put it in a very large roast pan filled with cold water for 14 hours. I changed the water 3 times. I set it on some paper towels to dry and to my surprise it wasn’t ruined. It tastes pretty good and no longer too salty.
that’s the desalinated Montreal Smoked Meat in the pic.

 

[JamesB]

View attachment 5815
I fixed my over salty Montreal Smoked Meat. What I did will probably make you cringe, and I barely could bring myself to do it.. I soaked the finished product again!! I put it in a very large roast pan filled with cold water for 14 hours. I changed the water 3 times. I set it on some paper towels to dry and to my surprise it wasn’t ruined. It tastes pretty good and no longer too salty.
that’s the desalinated Montreal Smoked Meat in the pic.

Glad you were able to “rescue” it..

 

[RustyJake]

View attachment 5815
I fixed my over salty Montreal Smoked Meat. What I did will probably make you cringe, and I barely could bring myself to do it.. I soaked the finished product again!! I put it in a very large roast pan filled with cold water for 14 hours. I changed the water 3 times. I set it on some paper towels to dry and to my surprise it wasn’t ruined. It tastes pretty good and no longer too salty.
that’s the desalinated Montreal Smoked Meat in the pic.

Awesome, thanks for sharing your 'fix' for it. I wouldn't have been brave enough to try that. But now after you posting about your results I would. I guess if I thought about, I basically did the same thing with the bag breaking in my sous vide finish I did. The meat was sitting in water in the bag.
The MSM is really a nice meat. I will do another one this summer for sure. I may try on my Kamado next time.

 

[Cabbage Head]

Back from vacation. Making Tri Tip Trisket and some beef ribs today. Holy Gospel and Holy Cow rub on them.

 

[GrillMeister]

Salmon tonight from Dizzy Pig. This recipe will make you look like Chef Ramsey to your family. It's a family favorite. Picked up a nice Norwegian farm raised filet at Costco.

Raging River Maple Butter Crusted Grilled Salmon - Dizzy Pig Craft Seasonings

This perfect grilled salmon recipe combines our Raging River seasoning, fresh salmon, and a maple butter glaze to delight even those that don't like salmon!

dizzypigbbq.com

 

[JamesB]

Salmon tonight from Dizzy Pig. This recipe will make you look like Chef Ramsey to your family. It's a family favorite. Picked up a nice Norwegian farm raised filet at Costco.

Raging River Maple Butter Crusted Grilled Salmon - Dizzy Pig Craft Seasonings

This perfect grilled salmon recipe combines our Raging River seasoning, fresh salmon, and a maple butter glaze to delight even those that don't like salmon!

dizzypigbbq.com

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That looks awesome. I haven’t done much seafood grilling/smoking, and most of what I have done was kinda bland, but I’m gonna try that recipe.