It is my favorite fish to eat. Right up there with walleye, in my opinion.Sides a la no touché, perfect 10! I've never had crappie. Heard it was delicious.
It is my favorite fish to eat. Right up there with walleye, in my opinion.Sides a la no touché, perfect 10! I've never had crappie. Heard it was delicious.
Looks great, I'm gonna try husks on tomorrow afternoonIs this the BBQ thread, too?View attachment 112192
Some marinated red splits for ya!
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Not a fan of the crumble cheese. Its pretty good but it overpowers all the flavors and I like the spice and sourness of the lime.
NiceThe corn must be grilled on high heat to doneness, it will not burn or even get grill marks with the husk on if done proper. Àdd grill marks later if you like.
Sauce:
Butter, mayo/crema(mexican sour cream) blend for "the white stuff", lime, salt, and mexican chile powder(tajin). You can also top with crumble cheese like a queso fresco and some chopped cilantro if you wanna be fancy.
Before you knock the mayo try it with all the spices. It is the only way you'll ever want corn again.View attachment 112213
Above is split quarter. Very popular in South TAYHOSS. Gets more of the marinade/seasoning per sq in. The butcher runs the leg quarters through the slicer, bone in. The tops are even better. If you ask for the splits go ahead and keep them, too.
That looks fun
View: https://youtu.be/aSuuP6QBKsg?feature=shared
50/50 blend mayo/crema is a game changer! I'll be having the fam over for the fights tommorrow, too. So there should be great eats!
It's not as shit as its name suggests. Fried it is amazing, especially the tails since they are like potato chips.Sides a la no touché, perfect 10! I've never had crappie. Heard it was delicious.
Yes, this is everything cooking related, if its you cooking it, or if you have cooking suggestions.Is this the BBQ thread, too?View attachment 112192
Some marinated red splits for ya!
View attachment 112194
View attachment 112195View attachment 112197View attachment 112198
Not a fan of the crumble cheese. Its pretty good but it overpowers all the flavors and I like the spice and sourness of the lime.
Soaking corn with husks on is beneficial if you want to steam it on the grill, otherwise no soak needed for sure if you want the BBQ/smoke taste. Having said that, it does depend on the cook time and temps with whether to soak or not.The corn must be grilled on high heat to doneness, it will not burn or even get grill marks with the husk on if done proper. Àdd grill marks later if you like.
Sauce:
Butter, mayo/crema(mexican sour cream) blend for "the white stuff", lime, salt, and mexican chile powder(tajin). You can also top with crumble cheese like a queso fresco and some chopped cilantro if you wanna be fancy.
Before you knock the mayo try it with all the spices. It is the only way you'll ever want corn again.View attachment 112213
Above is split quarter. Very popular in South TAYHOSS. Gets more of the marinade/seasoning per sq in. The butcher runs the leg quarters through the slicer, bone in. The tops are even better. If you ask for the splits go ahead and keep them, too.
I have been husking them then cooking them on the colder side of my weber slowly, which is nice, they get a bit drier but also candied in a waySoaking corn with husks on is beneficial if you want to steam it on the grill, otherwise no soak needed for sure if you want the BBQ/smoke taste. Having said that, it does depend on the cook time and temps with whether to soak or not.
You can also strip one of the husks (not completely) to get your seasonings, oil, butter, whatever, in, then just put it back with that side up so nothing drips out.I have been husking them then cooking them on the colder side of my weber slowly, which is nice, they get a bit drier but also candied in a way
Gonna try the husked method tomorrow and maybe even put some drizzle of Mexican white sauce on with some toppings...why not?
I agree, its a myth. I just wash and slap them on the grill. Once I get them near done I will put them aside and smoke low but I usually go hot and fast to start. I want them out of the way asap as I hate the husks getting on the meat. I dont like cooking them husks off at all. I like my corn neat.Soaking corn with husks on is beneficial if you want to steam it on the grill, otherwise no soak needed for sure if you want the BBQ/smoke taste. Having said that, it does depend on the cook time and temps with whether to soak or not.
Since you are going to shuck them, washing isn't even necessary since you can't wash off what's on the inside. It does add water content to the husks to help with slightly steaming though.I agree, its a myth. I just wash and slap them on the grill. Once I get them near done I will put them aside and smoke low but I usually go hot and fast to start. I want them out of the way asap as I hate the husks getting on the meat. I dont like cooking them husks off at all. I like my corn neat.
^Fixed that.Please burn my house down. I'm a terrible person.
You are juan corny bastid! Seriously, during the first OG buyout scare I came here and ran through a ton of posts. I'm a fan of your meat!Soaking corn with husks on is beneficial if you want to steam it on the grill, otherwise no soak needed for sure if you want the BBQ/smoke taste. Having said that, it does depend on the cook time and temps with whether to soak or not.
You are dabbling in the mejeeCAN guey! Come to the brown side, young padajuan!Its like the lottery, all the writing on everything wore off
Please show the finished product!Doing smoked burgers tonight. 225 until they reach about 132. Then I crank up the smoker to 475 and open the grate to get the flames until they hit 138. Flip and add cheese. Keep on for about 2 more minutes until tue cheese melts. Gives you a medium burger.
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