Food Thread

hawkdrummer1 said:
nice setup. Talk to me about your flattop. I'm in the market
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Blackstone griddle. Have one, loooove it.

I do 90% of the cooking I would have done on my house out on my deck. Breakfast/lunch/dinner and beyond.

The 36" model (the biggest one they make) is only $275 ish bucks depending on where/when you buy it.
 
Take a baking dish, melt a stick of butter in it. Get some shrimp ( I mix normal and jumbo sized together) scallops and place them in the baking dish with the melted butter. Then put Italian seasoning on the shrimp and scallops. Take a full lemon, cut it up and press the lemon juice on the shrimp/scallops then place the lemon slices on top of the shrimp/scallops. Baked in the over for about 15 minutes. It is really, really good!
 
EstronHawkKing said:
Take a baking dish, melt a stick of butter in it. Get some shrimp ( I mix normal and jumbo sized together) scallops and place them in the baking dish with the melted butter. Then put Italian seasoning on the shrimp and scallops. Take a full lemon, cut it up and press the lemon juice on the shrimp/scallops then place the lemon slices on top of the shrimp/scallops. Baked in the over for about 15 minutes. It is really, really good!
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400° or so?
 
okeefe4prez said:
I think he's saying 10 hours total on 195. If his smoker only runs 195, it will take 10 hours to get ribs up to 195. I did 3 racks a couple weeks ago and we switched our brand of lump charcoal and had temp control issues. We had a hard time going over 210 or 215 and it was a solid 6.5 hours to get it done. I would normally smoke between 225 and 250 and ribs usually just take a few hours, but these that were at a lower temp for 6.5 hours were great. I wouldn't use that as my preferred method, but it works.

I don't think he's saying the internal temp on the meat is 195 for 10 hours. That would be a disaster.
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Yeah, my bad. That would make someone the most patient person in history!
 
EstronHawkKing said:
I just get mine at Hy Vee, don't know anywhere else around here to find them. Maybe the Cedar River?;)
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I've ordered dry-packed sea scallops online before but they were $22 a lb and you had to order $85 to get free shipping. My HyVee doesn't carry them and the one time I tried Walmart's scallops they were horrible.
 
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Fryowa said:
I've ordered dry-packed sea scallops online before but they were $22 a lb and you had to order $85 to get free shipping. My HyVee doesn't carry them and the one time I tried Walmart's scallops they were horrible.
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Scallops will be expensive for a while. The season this year was rough all through the Gulf of Mexico, especially the high-number areas along west coast of Florida.
 
@hawkdrummer1 Did chicken quesadillas and bacon-fried corn tonight on the Blackstone. Everything outside the house.

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BILLYBOBSTEXAS said:
welovefish.com! expensive as all get out but really really good!
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Looks good, but shipping is $110. If someone bought 4 lbs of scallops it would work out to $57.50/lb.

I’ve bought from SeaToTable.com before and their flash frozen (no water soak) scallops come out to $48/lb. Still ridiculous but I like that they have a low minimum purchase to get free shipping.
 
Fryowa said:
Looks good, but shipping is $110. If someone bought 4 lbs of scallops it would work out to $57.50/lb.

I’ve bought from SeaToTable.com before and their flash frozen (no water soak) scallops come out to $48/lb. Still ridiculous but I like that they have a low minimum purchase to get free shipping.
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I'll try them this winter.
 
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