"Tonights Supper on the grill"

[Mitty38]

OK this one goes out to Mitty!
I did some experimenting with my air fryer...(BTW I have a Ninja Foodie but it is the big horizontal "oven"! The kind that flips down to use and flips up for storage.) It Air Fries, Air Roast, Air Broils, Bakes. Dehydrates. & Makes toast! We use it most for toast, because it is excellent for that!

Anyway I still have a half a case of Canned Wild Caught salmon that was gifted to me!
Today, since I need to be by my phone I decided to create a Air Fried Salmon Croquettes recipe! Now I tried to make this drier but it was still wet...
However it did what it was supposed to do! I wanted to lower the calories of the pan fried counterparts!
The only oil was a light spray on both sides of the patties with an olive oil spray.
because they were moist, it took longer then I thought! I put them in for 8 minutes @400 degs on the wire tray. After that I put them in again for another 8 Minutes ...... Again Good but not real crispy! So Since I'm getting hungry.... I put them in for 8 min more but a 420 degs!
They came out too dark! so I would have say 24 minutes at 400 degrees would have been perfect for the mix of ingredients I used!
To top off the healthier Recipe I made a low fat tartar sauce with 3 tablespoons of no fat Plain greek yogurt , 1 tablespoon of mayo, A large piece of dill pickle chopped, & some of its juice!
All and all very tasty....very crispy with a moist interior! I will share my recipe if you would like!

View attachment 31140

Right up my alley. Now I am going to have to clean out the bottom shelf of the cupboard. See if I have a bit of salmon.

 

[Mitty38]

i got to thinking about the tartar sauce thing and run onto a Japanese recipe.
it resembles tartar sauce in no way whatsoever, but it looks like it'd work on a good white fish.
it should be pretty easy to find.
the ingredients AIRC
1% yogurt, saki, shot of vinegar, spoon of mayo, and match sticked and then cross cut cucumber into about 3/8th's of an inch.
it was some thin and runny so would flow in and around the panko breading the fish was cooked in.
personally i also though a small amount of dill would set the sauce off some, but the japanese lady making it would dis-agree i'm sure.

The secret with Japanese cooking is to leave the Saki out of the recipe and on the counter.
Then down a double shot, with each step of the cooking process. It will all taste good when you are done. At least to you.

I had a Market place prepared salad for supper.

 

[fiver]

sounds like my Grandmothers rum ball recipe.
it'd take her and my aunt 2 days to turn out a dozen or so.... LOL

 

[JonB]

Yesterday, I took care of freezing the thigh meat and making stock with those bones.

Legs were scored and then marinated over night, in Italian dressing with an extra shot of apple cider vinegar.
they are on the smoker today with applewood fire...@ 275º

 

[Winelover]

When I run the smoker for ribs, usually throw on a Family size pack of drumsticks for dinner the next day.

 

[JWFilips]

Love apple wood smoke!

 

[JonB]

They are half done, I will finish them in the pressure cooker for pulled chicken...and maybe a small batch of bean-chicken soup using the pressure cooker liquid.

 

[CWLONGSHOT]

Not "Supper tonight"

But getting ready ta start smoking for X-Mas Eve. Every year we are invited to my buddys home. I always bring something smoked much to his wife's chagrin (she wont eat fish or game meat) it is a favorite and always gone long before most anything else!!

Im doing Salmon but that wont be done till that day. But started 2 days before to brine.
I was given two recipies last summer. One I tried with blue fish and WOW WOW. ITS AWESOME! Blue fish is very strong and oily. Not kept for the table by many, but allot of fun to catch and a very hard fighter. Well brined and smoked its as good as the best jerky I ever tried.

Second is a Kielbasa bacon and "cream" snack. Ya cut discs of kielbasa then wrap with 1/2 slice thick bacon to make a "crown" and fill with spicy cream cheese and smoke till done. The ones given me when I got recipe where very very tasty!! So Im also making these. Then smoked venison tenderloin (always do at least this)

His wife is Polish. Parents "off the boat" and she and her sister are is unbelievable good cooks. Its a definite "off the diet nite".

CW

 

[fiver]

some sort of marinated tri-tip thingy that may have went in the crock pot or more likely the oven.
should have dried it and put it on the smoker, but i was doin other stuff.

 

[JWFilips]

By Now I'm sure you guys think I'm nuts...but after this post I will probably prove it!
Most know that I maintain a homeless Kitty "Outdoor Cat Ranch": This year has whittled down to only 13 Head.
Every 2 weeks I buy a bag of 10 lbs of chicken quarters from Walmart for $6.36
I boil them for 3 hours until the meat falls off the bones and I have a large greasy pot of stock!
I remove the meat and bones and cool down both the meat /bones & stock to room temperature.
Then I pull off all the meat and throw out the bones....I chop up the meat by hand & pack in to 3 containers ...freeze 2 and put one in the fridge.
I then decant all of the greasy heavy stock in to 24 oz ziplok containers ( usually get 8 filled) and place in refrigerator

In the morning for the kitties breakfast I mix 3.5 oz of the chopped meat along with 9 ounces of stock Heat in microwave and add to 6 to 8 cups of bargain outdoor dry cat food! Mix until I have a nice mix!
Then place on 7 -10" plastic plates and they have a nice hot meal over the winter months!
It works out to be the cheapest way of caring for them without taxing my fixed income

 

[smokeywolf]

Might make more sense than what we do for the two 4 legged kids on our homestead. While we strive for the best deals on food, it still costs in the neighborhood of $360 per month to feed the two Malamutes.

 

[dale2242]

CW, throw a slice of Cowboy Candy on top of your snacks before smoking.

 

[CWLONGSHOT]

CW, throw a slice of Cowboy Candy on top of your snacks before smoking.

Cowboy candy?

I was gifted Moose meat last night!! A buddy is home from Alaska trip & stopped ta see us! Need to come up with some something moose now too!!

 

[L Ross]

Cowboy candy?

I was gifted Moose meat last night!! A buddy is home from Alaska trip & stopped ta see us! Need to come up with some something moose now too!!

Moose is Sue's and my favorite, from Antelope to Buffalo, a boot jack bull. moose was the absolute best.

Cowboy candy is a form of sweet pickled jalapeño rings canned in a syrup, you can also make a relish. I like it made from red ripe jalapeños best. When I make a 2 lb. batch of Sloppy Joes the recipe calls for some brown sugar. I substitute half a dozen Cowboy Candy rings diced up fine and everybody really liked the slight added zip.

Maybe Dale can elaborate on a recipe for you.

 

[CWLONGSHOT]

I was thinking something like that would make a great topper before serving. Sweet/Sour/Hot/Smokey and Savory all at once. But pepper jelly was all I thought of.

 

[Glaciers]

Might make more sense than what we do for the two 4 legged kids on our homestead. While we strive for the best deals on food, it still costs in the neighborhood of $360 per month to feed the two Malamutes.

Man you need a good salmon run to feed those dogs. The mushers up the road always lay in a big stock of pink or Chum salmon.

 

[JonB]

Man you need a good salmon run to feed those dogs. The mushers up the road always lay in a big stock of pink or Chum salmon.

In 1997 I vacationed in AK for fishing and visiting my native cousins. During one fishing adventure, I caught a Pink. My cousins says, "that's a dogfish, throw it back." He had to explain to me the terminology, LOL.

 

[smokeywolf]

While we have on occasion fed salmon, we try to stick with meats fed raw or lightly braised. Salmon has to be thoroughly cooked as it can carry a parasite that frequently harbors a disease that can be fatal to dogs. Never feed dogs raw salmon.
Counting beef and/or chicken, chicken necks, tripe, trachea and beef heart treats (for training) the two dogs together are consuming nearly 2-1/2 lbs of meat per day. Then they also get an assortment of veggies and fruits and the occasional egg.

 

[JWFilips]

Started a Lamb Stew this morning in the crock pot! Took longer to prep than I figured ! Not going to be ready until 7 pm!
Pretty late to eat a heavy meal for me!

 

[CWLONGSHOT]

I decided ta make a tryal run of one thing Im making for Christmas eve.
Sirloin tips/ Burnt ends... Im using Moose hind quarter stew meat. I didnt butcher. But hoping but her likes large chunks for his stew...

I used beef tonight. Pat dry spread on grate 15/20 minutes. I first Coated with yellow mustard, then liberally with a preferred dry rub & into fridge for 2/3 hours.
Smoked heavy in pecan 45/50 min @ 250. Transferred to foil pan with apple juice and sealed W foil. Back on 250° for 60/70 minutes. These was small bite size pieces.

Result was good not great. Mustard taste still present & not appealing. Usually ua don't taste it at all. Short cook didn't allow it ta mellow out I guess.

Ill change mustard, smoke longer (assuming bigger thicker pieces.) Then instead of apple Ill use beef stock & leave on longer. Maybe even sauce before pulling off heat. Or even uncovering for last 15/20 min.