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    Dunedin, Florida

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  1. scubadoo97

    Dinner 2018 (Part 1)

    A 6 oz ground chuck burger cooked stove top with hand cut fries which were done in the CSO on convection sometimes hard to beat
  2. scubadoo97

    Dinner 2018 (Part 1)

    Met my cousin and his wife for a beer earlier. The place I had wanted to go to dinner was closed so we picked up a fillet of grouper and had dinner at home. Improvised with what we had on hand and came up with grouper piccata and salad. I think we came out ahead
  3. scubadoo97

    Dinner 2018 (Part 1)

    Crab cake, sides of guacamole and grilled eggplant dip with toasted tortilla chips
  4. scubadoo97

    Breakfast! 2018

    Fried egg with runny yolk over braised collard greens
  5. scubadoo97

    Dinner 2018 (Part 1)

    Made a smoked meat loaf yesterday. After a less than enjoyable day at work (employee issues), meatloaf tacos hit the spot
  6. scubadoo97

    Dinner 2018 (Part 1)

    Smoked a meatloaf this evening for dinner From my experience it takes a meatloaf in a positive direction
  7. scubadoo97

    Dinner 2018 (Part 1)

    Those rib caps are a definite indulgence picked them up a couple of times. Looks like you nailed them
  8. scubadoo97

    Lunch! What'd ya have? (2018)

    I would think as a binder for the filling
  9. scubadoo97

    Dinner 2018 (Part 1)

    More fresh local fish. Amberjack with sides of "left over" collards, slivered snow peas and more corn bread.
  10. scubadoo97

    Dinner 2018 (Part 1)

    Mahi, collard greens and cornbread. I'm in Southern heaven
  11. scubadoo97

    Dinner 2018 (Part 1)

    I'm just starting dinner but have a bunch of collard green in a pot braising at the moment and picked some Mahi and Amberjack for dinner
  12. Agreed. I’ve done both wet and dried brined. Prefer the wet. I often do a cold smoke on it before resting in the fridge for a day or two
  13. scubadoo97

    Sous Vide safety question

    How much do you like the folks you’re serving? Me personally I’d be ok but I live in a magic house and have exceeded the safety zone without issues on many occasions with out consequences your comfort level is really the issue
  14. scubadoo97

    Dinner 2018 (Part 1)

    Following @liamsaunt lead I made lamb tacos last night. Had a couple of grilled loin chops in the fridge that had been sliced up. Leftovers from a previous meal. Toasted corn tortillas, reheated the meat and tucked into the tortillas with diced tomatoes, shishito peppers, and cilantro. Had tomatillo and tomato salsas to dress them with
  15. scubadoo97

    Dinner 2018 (Part 1)

    Your meat loaf looks really good and reminds me I need to make one soon. I've really been enjoying toss a meat loaf in the smoker