[millionsknives]

Put me in coach, I'm ready to play

 

[millionsknives]

Okay made some garlic scape miso butter. Also has some black pepper, lemon zest, and juice. It's probably okay without acid in the freezer, but I am paranoid about botulism in anarobic conditions.

I like to have different compound butters on hand year round, but this being my busy bbq season I'll burn through the 3 pounds I made before the end of the month. It's great on seafood, but it's good on steak too. That little bit of acid cuts through fatty ribeye so good and the miso bumps umami through the roof. Doing a big seafood heavy graduation party this weekend.

Here's the butter in use on lobster and corn. Also grilled the cueball squash and charred some scapes. Those had chili oil and salt only. Lobster was $4.44 /lb up here! Hard shell, full of meat too. Got meat picked out for another dish and lobster stock in the freezer now.

I changed up my lobster grilling technique and it worked out great. I used to cut them in half and grill indirect until mostly done, then char hard. It worked okay but did dry out a bit. Now I leave the thing in tact to start other than a spike through the head. Cook it mostly through, steaming in its own shell. Cut in half, then apply the butter. Back on the grill both sides. Lobster meat is much juicier this way.

 

[millionsknives]

Used the shell peas and purple scallion in this lobster fried rice. Gochujang, dark soy, chili oil, a fried egg garnish and I mean fried. I love the crispy brown bits

 

[millionsknives]

@millionsknives July 3rd, I couldn't score any real hard shells, surprised to get some that were not real soft.

I was surprised to get hard shells and on sale too. Usually when I split them this time of year it is easy. These needed the big cleaver.

I'll be smoking locally sourced woodchuck from the garden next.

 

[millionsknives]

My contributions to a cookout. We have ginger and scallion in the garden. Baby bok choy from a local farm. Fish from my adventures on plum island and Portsmouth nh.

surf cast setup:

33" Big striped bass i had to cut it in half. Smaller black bass still a good size. Technically black bass is really a grouper but let's not argue ichthyology.. Ginger, scallion, soy, sesame oil. Hardwood lump wood fire 350F-375F. Pull just under 145F IT. Black bass out first 30ish min. probably around 40 for the striper.

Char siu ribs. Ginger in the glaze w red bean curd and honey. Smoked 4 hours on Pit Barrel Cooker that ran way hot.

Chilled bok choy salad with woodear mushroom. Chili oil, rice wine vinegar, sugar, dark soy. Pairs with char siu see?

Watermelon keg with corn moonshine. Blended strained tapped.

Held everything in a cambro, did nothing but serve at the party.

 

[millionsknives]

@wyandotte look up watermelon keg kit. It's $13-14 off amazon and includes the exact size coring tool for the tap.

 

[millionsknives]

Yeah why not? Not everything comes pre cut on a foam tray in the market. I've seen some run under the deck. If they burrow under the foundation it is a bad time. They have to go.

In a bone in 3 oz leg

Calories: 132
Protein: 15 grams
Fat: 7 grams
Cholesterol: 45 milligrams
3% of your daily allowance of Iron, 10% of your Riboflavin, and 27% of your Thiamin.

It's 32% fat so that means it would take to smoke well.

 

[millionsknives]

Fire roasted smoky gazpacho. Start with good peak of season farm CSA tomatoes

 

[millionsknives]

More CSA stuff. Sorry for the phone pictures. Between moving and BBQ season setting up studio lighting and a dslr werent possible.

First, what I strained out of the gazpacho, butter, fish sauce, and some IPA beer. Grilled (already braised) Octopus and pesto.

Grilled onion and green bean salad. Walnuts and citrus balsamic vinaigrette.

 

[millionsknives]

I am like 90% moved out including all of my kitchen. Here is my last dish at this apartment. Nothing left in the fridge pasta - lobster stock reduction, tomato, sichuan chili oil, parmesan.

 

[millionsknives]

Win the challenge yourself and you can make it happen

 

[millionsknives]

Wow! Thanks @jimyra

I posted the august challenge already so y'all have the WHOLE month https://cheftalk.com/threads/august-2018-cooking-challenge-weeknight-cookout.99007/