Nut House Cook and recipe thread

[lrrps21]

I have a question for the guys who use rubs and sauces. Does it deny the ability to taste the beef?

[zigbee]

NEED recipes for these fresh caught fish I bought up in Mackinaw City, MI at a fish market:
White Fish
Salmon
Perch
Walleye

[BWT30]

I have a question for the guys who use rubs and sauces. Does it deny the ability to taste the beef?

Depends on the rub and sauce. You don't want to mask the flavor of the meat, just enhance it. Some use steak sauce for steaks (ugh), it changes the flavor of the meat but it's their liking and they can still taste the beef. You have to experiment on what you like and what you don't. Just depends on the flavor complex you want to achieve.

[BWT30]

NEED recipes for these fresh caught fish I bought up in Mackinaw City, MI at a fish market:
White Fish
Salmon
Perch
Walleye

Fish breading- walleye, perch:


1 cup yellow cornmeal
1/2 cup pancake mix
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. table salt
1/2 tsp. pepper
1/4 tsp. sweet paprika(or regular paprika if you don't have sweet/Hungarian paprika.

If you want it a little spicy add 1/4-1/2 tsp. cayenne pepper according to how hot you want it. Mix and put everything in a zip-lock baggie with 2-3 pieces of fish shake to coat and fry in a hot skillet. I use peanut oil because of it's high smoke point, but you can use either canola or vegetable oil instead.

For Salmon

1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
garlic powder, salt to taste
If you want more of a Polynesian taste add pineapple juice and omit the water and add about 1 tsp. fresh ginger and 1/4 tsp. sesame oil. Put everything in a zip lock bag and marinate for 2 hours. Grill about 8-10 minutes per side or until done(flakes with a fork). 


The first two ingredients are popular for salmon recipes, from there you can get creative with maple syrup instead of brown sugar, and then consider any heat that you may want, or herbs, olive oil and whiskey.

[osurox]

For salmon, I stick to lemon juice, butter, salt, pepper, and garlic.

For the others, I use a simple beer batter recipe:

1 cup flower
1 cup pancake mix
1 tablespoon baking powder
salt and pepper to taste
1 teaspoon paprika
old bay seasoning
12 oz beer
cornstarch

Whisk together everything but the beer and cornstarch, then add beer and mix. Put in fridge about 10 minutes, to thicken slightly. Add corn starch to a bowl, and toss cut up fish in to coat slightly, shaking off excess. then dump into batter, then into hot oil. Takes about 2-3 minutes to cook the fish, depending on how big your chunks are.

[zigbee]

THANKS WALT!!   The perch was very good prepared with your suggestion.

[BWT30]

THANKS WALT!!   The perch was very good prepared with your suggestion.

I miss lake perch so much. When I lived in C-bus, use to get it from my buddies when they went fishing on the lakes. When I traveled on business always made a point to hit the fish fry's in Michigan whenever I could. Here in Tennessee the closest they have is crappie which are good but not as good as perch. For some unknown reason, catfish rules down here, the farm raised are OK, but still no where close to being as good as perch or walleye.

Glad you liked the recipe, it's my go to.

[lrrps21]

I have a question for the guys who use rubs and sauces. Does it deny the ability to taste the beef?

Depends on the rub and sauce. You don't want to mask the flavor of the meat, just enhance it. Some use steak sauce for steaks (ugh), it changes the flavor of the meat but it's their liking and they can still taste the beef. You have to experiment on what you like and what you don't. Just depends on the flavor complex you want to achieve.

I was just curious if adding rubs/sauces does anything to the taste of the beef or eliminates it altogether. I only eat red meat on my birthday. I put salt & pepper on a Wagyu NY Strip. 

BW - Thanks.

[BWT30]

I have a question for the guys who use rubs and sauces. Does it deny the ability to taste the beef?

Depends on the rub and sauce. You don't want to mask the flavor of the meat, just enhance it. Some use steak sauce for steaks (ugh), it changes the flavor of the meat but it's their liking and they can still taste the beef. You have to experiment on what you like and what you don't. Just depends on the flavor complex you want to achieve.

I was just curious if adding rubs/sauces does anything to the taste of the beef or eliminates it altogether. I only eat red meat on my birthday. I put salt & pepper on a Wagyu NY Strip. 

BW - Thanks.

That was the only seasoning appropriate for that type of beef. You knew how to do it!

[Jacketbuckeye]

My downstairs neighbor brought home some pheasant breasts a couple weeks ago. Definitely one of the harder things I had to cook. Ended up brining it with juniper berries and rosemary overnight, then added some allspice before roasting it. Accompanied with roasted root vegetables. Pretty stringy, but it turned out well for something I had no idea what to do with.

[BWT30]

Nice weekend here, will have some ribs with my Wally Rub, and suds of course.

[cincydawg]

The wife bought an Insta-Pot (fancy pressure cooker in effect), and used it once, so I'm trying a few things in it.  Chuck roast does very well in it, and I tried ribs last week and they were cooked nicely.  I bought them "pre-seasoned" at Kroger and we didn't care for something in the seasoning.  I'll try them again with my own rub, which is mostly paprika based.  I think it's a good tool for long cooking things.

[BWT30]

Insta-Pot's is a good tool for food that you want to prepare quickly with good results. Anytime you buy meat that's "pre-seasoned" it's loaded with salt. Do your own rub, you can control your own flavor that you want with as much/or little salt you desire. The do make rubs that have very little salt though.

[osurox]

Going to attempt a brisket in the smoker this Saturday. I have failed in the past, with the meat coming out extremely dry and lacking flavor. Any tips for success?

[BWT30]

Going to attempt a brisket in the smoker this Saturday.  I have failed in the past, with the meat coming out extremely dry and lacking flavor.  Any tips for success?

Hey Rox, ready for the season? Tailgate and all!!


Anyway, I have a RecTec pellet smoker have done a few briskets in the past my first one was on the dry side although I had a rub on it. I tried some suggestions and found that a good way to get a moist brisket is to inject it. The have a lot of stuff, but I injected it with plain beef broth. It also depends if you are going with a whole brisket packer or just the flat. If you are going the who packer(16 lbs.), it takes about 16 hours at 250* roughly give or take. If you are just going with the flat roughly 9 lbs., it will take about 9 hours give or take. There is going to be a stall period around 165* and it won't seem like it's going nowhere, that's expected. Keep going to 190*.When the stall happens you have 2 choices, either wrap to speed up the process or leave it unwrapped. I usually wrap because it keeps the juices in the foil or butcher paper. The only negative on wrapping is that you loose the bark. When the temp get to 190*, you begin to probe the meat. It should feel like a knife through butter. I use a toothpick to probe it all over. When it is that tender, you take it off the smoker, wrap it in towels and put it in a cooler to rest between 1-3 hours. When you are ready to carve, only carve as much as you will use and then put the meat side down on the board so it won't be exposed to the air and start drying out. I use apple and or maple pellets in my smoker. You can have a pan of water sitting in the back of your smoker for added moisture.

Hope this helps. BTW, I know that you cook good and have some awesome recipes that you shared for tailgate, brisket is hard to get right and trust me, I've messed-up my share.