[nicneufeld]

Cooked a pot of pinto beans and diced onion over a wood fire yesterday.  Added in dried/reconstitued anaheim chili puree and various spices, some diced beef slanina.  It was good, but after well over two hours the beans still had some "bite" to them and my wife hates that, so they are recooking today all day in a crockpot.

Still, weather was beautiful, listening to football on the radio and stoking a firepit all day.  I have a tripod that suspends the pot over it.  I think I'll go back to gulyas for over-the-fire cooks...no beans to soften!

[deepsouth]

Good looking shellfish DS. How was the texture of the lobster after grilling. I haven't tried lobster on the grill but would like to someday. It's a tough one to cook just right, most restaurants overcook it to a rubbery consistency.

thanks!!!

i actually overcooked one in a pan a couple weeks ago.  it was raining out and i didn't want to fight that with the grill.  this lobster was melt in your mouth.  

[beerocd]

Sounds like someone went by costco or is making room in the freezer.

Restaurant Depot these days.(join KCBS and you can get a RD card for free)
But wife is also looking to downside by one freezer, I guess maybe possibly we have too many. 

[punatic]

Restaurant Depot these days.(join KCBS and you can get a RD card for free)

KCBS is public radio?  I thought it was the San Francisco CBS radio affiliate.   

[deepsouth]

this weekends cooking......

































the crabcakes are....

one pound lump crabmeat
eight crumbled saltine crackers
.5 tbs stone ground mustard
one whisked egg
old bay seasoning
pepper


thanks in advance for looking.

[euge]

Damn that tuna looks tasty. And a good crab-cake is hard to beat.  Brisket chili with black beans for me.

[bluesman]

Wow...very fine looking Q there DS! 

Keep up the nice work. 

[tschmidlin]

Looks awesome!  The closest I came was smoking some malt this weekend.

[ryang]

I should take some pictures for this thread too.
Last weekend was 2 butts and a brisket.  This past weekend made 2 racks of pork back ribs... gone in 15min with 7 people.

Time to smoke more cheese too.  Been out for a week or so.

[bluesman]

I should take some pictures for this thread too.

I agree. 

[deepsouth]

I seasoned this only with salt and cooked it direct over a 350-375 degree fire. After an hour, I placed it on foil and shoved a half of stick of butter into the innards. It was delicate and delicious and we ate it caveman style, with our hands.

[euge]

Interesting. LOL the tail must have been sticking out from under the lid!

[deepsouth]

Interesting. LOL the tail must have been sticking out from under the lid!

i had to cut the tail off to close it up to cook it!  i'll be cooking whole fish a lot more often. 

[jeffy]

Red snapper?  Did you catch that in the Gulf?

[deepsouth]

it's a redfish actually.  i bought it from quality seafood.  the fishmonger said it was only the second he had ever seen without spots.