What's cooking?

Gorgeous presentation Neil!

 

Great looking meal!

 

Great spread ! Not a home run, more of a grand slam Neil.
Just pulled some pastramis I smoked last week from the steamer. Smoked to 165. Had them steam for about 1 1/2 hours before hand slicing . Served my mechanics and butchers lunch. Not Katz's but it will do.

 

Pastrami looks outstanding. How long did you smoke them?

Oh by the way...is that the famous painted toes in the pic with the Webber??

 

WOW Neal! That's an amazing looking feast!

 

That strami looks juicy!

 

Lol. Good eyes Neil! They were in about 5-6 hours @ 225.

 

What was the occasion if I may ask?
Mouth watering pictures!

 

Thanks Jason! We threw a going away party for friends that are moving to Ireland for a year.

 

That sounds like fun.
When I moved my friends didn't even help me pack.

 

OK - who isn't overloaded with summer vegetables. No matter how we try to space things out, it seems our plantings race to keep up with each other. Translation - my family is a little tired of tomatoes, squash and corn these days. tried to mix in a little variety....cucumbers and onions with tomatoes, jalapeno and onion with charred corn, and a roasted, stuffed squash along with fried squash blossoms.

 

Fried chicken, mashed taters, corn and gravy made from the fried chicken oil and cracklins. Yumm

 

After a day of driving and fast food, we needed something "real" to eat, so stopped by the grocery, grabbed a couple little filets, and had filet & veggies with a cajun cream sauce. Almost as quick as drive through, and cheaper, too.

 

that fillet looks delicious. tell me about that cream sauce if it is not a secret

 

Jason, Did you fry the chicken without the skin, maybe to fry and use separately in the gravy? The plated chicken (which does look delicious, particularly with that gravy) looks skinless. Can't tell from the other picture, with chicken in the background.

 

It's fried with the skin and tossed/rolled in a special mixture of flower and seasonings. Sometimes the skin sticks to the skillet though and gets discarded. I love it on the chicken and fried, but I can't eat just the fried skin. After the chicken is fried 90% of the grease gets dumped and the rest is used to make the gravy, along with all the left over chicken craklins'. The gravy is made right in the same skillet that the chicken was fried in. That's the only way to do it

 

A little Scrod fillet..... Hey ya can't eat steak every night!

 

Tell me about that cream sauce even if it is a secret.

 

No secret, just one of those "look in the refrigerator & spice drawer and see what there is to eat" kind of meals. After dinner, I had to write the first draft down on the back of an envelope so I can try to make it again because it was pretty good, fast, and easy. Next time I'll try to capture measurements. Need to make it again soon while I can still figure out my handwriting.

 

That scrod looks wonderful! I wouldn't mind that with some eggs for breakfast (running late this morning and just put the coffee on.)