What's Cooking?

[snagged in outlet 3]

26 minutes ago, rps said:

Smokin' out in the woods.

I just seasoned a Boston butt to put in early Monday AM.

[snagged in outlet 3]

Made nawlins bbq shrimp foil packs last night.  

 

[Gavin]

Chicken tonight, allot will hit the smoker tomorrow night. Pool is coming along. 

[snagged in outlet 3]

I did the BOSTON butt in kickin chicken spice.  Might to have to throw a yard bird on there too.  

[Gavin]

Gonna fire the big pit tomorrow night so might as well fill it up. The pork butt and brisket will take the most time. Bunch of ribs. Some pork tenders and a rib roast will get a hint o smoke. Chicken was good.

[rps]

Brisket done and some eaten. We destroyed the small batch of potato salad. The sauce was good, even though it means I compliment myself.

[Chief Grey Bear]

26 minutes ago, Gavin said:

Gonna fire the big pit tomorrow night so might as well fill it up. The pork butt and brisket will take the most time. Bunch of ribs. Some pork tenders and a rib roast will get a hint o smoke. Chicken was good.

Wowzer!!

Dang!

Holy Moly!!

[rps]

Walleye and home made, modified tartar sauce.

[ness]

2 hours ago, rps said:

 home made, modified tartar sauce.

 

Do tell 😁

[rps]

Ness, it's a form of gribiche. Typically the sauce contains hard boiled egg, shallot,  sometimes tiny dice potato, cornichon, a ton of herbs (I used dill, celery seed, dried tarragon, chives, dried thyme, and parsley), vinegar, and mayo. Google the term and everybody has their own version just like there are hundreds of ways to make gremolata. If you give everything a food processor ride it makes a dip for vegetables.

Edit: Capers too