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Author Topic: BBQ Style  (Read 462452 times)

Offline capozzoli

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Re: BBQ Style
« Reply #510 on: October 11, 2010, 03:58:55 pm »
Hey Tom, hope I didnt put you off of the BBQ thread. Sometimes I write things to get a reaction or create some conversation. Thats why I wrote Chilean sea bass. Wrong I know but perhaps good because it helps raise awareness right.  I learned something. I didnt know, that the Atlantic farm raised salmon was a problem. Wont be getting that again.

 I did cook Chilean Sea Bass before but that was years ago before I was made aware of the problem.Havent had it since then.But it is wonderful cold smoked.

What other kind of fish at that market? Fresh water fish is great smoked too. Ever fish when you were on LBI? Ever catch eel? Oh man they are so good smoked!
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Offline beerocd

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Re: BBQ Style
« Reply #511 on: October 11, 2010, 04:37:03 pm »
Yeah I think he hates you now...  :P
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Offline capozzoli

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Re: BBQ Style
« Reply #512 on: October 11, 2010, 06:32:29 pm »
Yeah I guess. I just really want to be able to have some Chilean Sea bass again.
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Beer, its whats for dinner.

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Offline tschmidlin

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Re: BBQ Style
« Reply #513 on: October 12, 2010, 12:35:04 am »
Quote from: capozzoli on October 11, 2010, 03:58:55 pm
Hey Tom, hope I didnt put you off of the BBQ thread.
Ha!  No worries, I've just been busy. :) That trip to the farmers market kept me occupied making stuff, and I still haven't gotten through all of the cabbage and cukes yet.  Made 2 meatloafs and 5 lbs of sausage yesterday.  Busy day at work, blah blah blah, you know how it goes.

Anyway, I'm not going to tell people what to eat - but I'll tell them what I won't eat and why, they can make their own decisions.  ;)

Other fish at the market?  All kinds of salmon, cod, oysters/clams/mussels, dungeness crab, halibut, monkfish, geoducks, tons of stuff really.  We used to fish for flounder and bluefish on LBI all of the time, those were the main things.  We never caught eel, but I love unagi. :)
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Tom Schmidlin

Offline euge

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Re: BBQ Style
« Reply #514 on: October 12, 2010, 12:59:56 am »
The NG issue really paints it in a bad way. I'm still gonna eat Atlantic Salmon cause I like it, and usually it's the least expensive. The "good salmon" are hyper expensive and reach prime beef prices. Living on any coast will produce great local seafood. Jealous. According to NG seafood will be a thing of the past by 2050.
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The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

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Offline deepsouth

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Re: BBQ Style
« Reply #515 on: October 12, 2010, 09:15:14 am »
steaks, shrimp, spatchcock....











and my girl, Scarlet Begonias, RIP
1999-2010

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Hoppy Homebrewers of South Mississippi (est. 2009)

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Offline tschmidlin

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Re: BBQ Style
« Reply #516 on: October 12, 2010, 10:15:51 am »
That's quite a feast deepsouth, I'm getting hungry again . . .
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Tom Schmidlin

narvin

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Re: BBQ Style
« Reply #517 on: October 12, 2010, 10:50:01 am »
Chilean Sea Bass is rare now?  Its rating is going to go way up on fishadvocate.com...
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Offline bluesman

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Re: BBQ Style
« Reply #518 on: October 12, 2010, 11:04:47 am »
Quote from: tschmidlin on October 12, 2010, 10:15:51 am
That's quite a feast deepsouth, I'm getting hungry again . . .

+1

Looking great!

God rest Scarlet.  :)
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Ron Price

Offline deepsouth

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Re: BBQ Style
« Reply #519 on: October 12, 2010, 11:12:40 am »
Quote from: narvin on October 12, 2010, 10:50:01 am
Chilean Sea Bass is rare now?  Its rating is going to go way up on fishadvocate.com...
Quote from: narvin on October 12, 2010, 10:50:01 am
Chilean Sea Bass is rare now?  Its rating is going to go way up on fishadvocate.com...

This made me lol.
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Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale

Offline gordonstrong

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Re: BBQ Style
« Reply #520 on: October 12, 2010, 11:14:49 am »
I'll bet the Imperial Bourbon-Barrel Chilean Sea Bass rates higher.
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Gordon Strong • Beavercreek, Ohio • AHA Member since 1997 • Twitter: GordonStrong

Offline Hokerer

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Re: BBQ Style
« Reply #521 on: October 12, 2010, 11:20:33 am »
Quote from: gordonstrong on October 12, 2010, 11:14:49 am
I'll bet the Imperial Bourbon-Barrel Chilean Sea Bass rates higher.

As Jason and Todd would say...  "hell yeah!"
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Joe

Offline bluesman

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Re: BBQ Style
« Reply #522 on: October 12, 2010, 11:30:37 am »
Quote from: hokerer on October 12, 2010, 11:20:33 am
Quote from: gordonstrong on October 12, 2010, 11:14:49 am
I'll bet the Imperial Bourbon-Barrel Chilean Sea Bass rates higher.

As Jason and Todd would say...  "hell yeah!"

You guys are too funny.   :D
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Ron Price

Offline deepsouth

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Re: BBQ Style
« Reply #523 on: October 12, 2010, 12:11:59 pm »
whomever was talking about grilling with just salt, i did my last steaks with sea salt only.  they were delicious!
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Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale

Offline euge

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Re: BBQ Style
« Reply #524 on: October 12, 2010, 12:22:57 pm »
Quote from: deepsouth on October 12, 2010, 12:11:59 pm
whomever was talking about grilling with just salt, i did my last steaks with sea salt only.  they were delicious!

That was me and cap. He was certainly right.
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The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis
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