What are you cooking right now?

[qclabrat]

C on da G
With old.bay/butter/oil bath

View attachment 102916

I trap the clam juice from the grill and use it for chowder or alle vongole later in the week.
Nothing like fresh clam broth for the base. Going to start checking the tide table after Labor Day as I just got a new clam rake. Do any of you clam? If so, where?

 

[rick81721]

I trap the clam juice from the grill and use it for chowder or alle vongole later in the week.
Nothing like fresh clam broth for the base. Going to start checking the tide table after Labor Day as I just got a new clam rake. Do any of you clam? If so, where?

Where do you clam? Much of jersey waters from sandy hook down to mantaloking are prohibited or restricted to specific seasons.

 

[qclabrat]

Where do you clam? Much of jersey waters from sandy hook down to mantaloking are prohibited or restricted to specific seasons.

Island beach

 

[rick81721]

Island beach

Haven't clammed in years. Do they post signs? Northern part of IBSP is prohibited

 

[jmanic]

what type of fish you using?
I've been using corvina from Costco, and I feel its the perfect flavor and consistency for tacos

My wife has been picking up wild caught Perch-
Not my first choice, but it does fine.

Will look at the corvina!

 

[rick81721]

My wife has been picking up wild caught Perch-
Not my first choice, but it does fine.

Will look at the corvina!

Hopefully free range, organic and zero emissions! ?

 

[Patrick]

My wife has been picking up wild caught Perch-
Not my first choice, but it does fine.

Will look at the corvina!

how do you get the perch meat to flake off the bones? I like perch, but they are a pain to cook/eat.

 

[jmanic]

how do you get the perch meat to flake off the bones? I like perch, but they are a pain to cook/eat.

We get tiny little fillets (pain to grill), but yeah pinners are still an issue.

 

[rick81721]

how do you get the perch meat to flake off the bones? I like perch, but they are a pain to cook/eat.

Is your friend

 

[Patrick]

View attachment 103781

Is your friend

nothing left after filleting a perch. the bones make a 'Y" at the end too. (you probably know this)
wonder if steaming would let the backbone pull out?

we used to snag them out of the rockaway river. best bet is to clean, skin, remove the spine, and grind them into a paste!

 

[rick81721]

nothing left after filleting a perch. the bones make a 'Y" at the end too. (you probably know this)
wonder if steaming would let the backbone pull out?

we used to snag them out of the rockaway river. best bet is to clean, skin, remove the spine, and grind them into a paste!

Keeping fish that are too small! We catch mostly walleye in Canada but usually get a few perch - get decent filets from 8-10" fish.

 

[jmanic]

Last yesterday-
Standard grill fare




Local corn courtesy of these fine folks


Tonight: fish tacos and corn salsa (with the leftovers)


Fish was codscrod according to my wife- whatever. It was tasty.




Truth in advertising- not all of it made it off the grill. But grills gotta eat too yo!






What survived was tasty.

 

[jmanic]

Bacon and rando cheese eggs, with roasted garlics on buttered chibatta (the forbidden bread!)



Tasty, but garlics were roasted at a higher temp than I would like (because weekday). Slow and low is always betterer.

 

[TJYeti]

Sliders night. Pat LaFreida burgers and King’s Hawaiian rolls. Jalapeño poppers in the oven. Espresso stout on the side.

 

[Patrick]

Butterflied, stuffed, and trussed pork tenderloin

 

[ekuhn]

Smoked Bacon Wrapped Jalapeño Stuffed Chicken Thighs. Unbelievable.

 

[TJYeti]

Beer can chicken over charcoal on the Weber.

 

[RobW]

The duel Porterhouse game

 

[jmanic]

Because it’s chili weather.

I start with a base of a black bean veggie chili and add Tesla protein as called for.

My favorite is a breakfast variation (Taylor ham, sausage and bacon), but no time for that tonight. Just Tesla ground beef.

 

[ekuhn]

Beer can chicken over charcoal on the Weber.

Nice new Performer Setup you got there.