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Post by smokey on Aug 1, 2014 22:23:35 GMT 10
This is a bit of a test, My PC is down and doing from an I pad. Smoked pork home made brats and ABT,s And tonight we had Buffalo wings, Ling fish ceviche and bruschetta. Put your limes to good work Card shark, The ceviche was out of this world. The missus wants more limes.
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Post by shayneh2006 on Aug 2, 2014 9:25:16 GMT 10
That spread looks Fab but.......
....il be buggered, ya learn something new everyday.
Re: fish ceviche,,,,, there was a moment of "what the hell is that??" before a Google search fed my curiosity.
I am liking the sound of this .
I just read a recipe online and it sounds good. Almost similar to a fresh Salsa I make.
Ive got some vac sealed Barra in the freezer and I am thinking this.....
What do you think of this choice of fish.
Also, your ceviche looks the goods so,,,
,,,please post the recipe if you have time
Shayne
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Post by smokey on Aug 2, 2014 16:26:44 GMT 10
Barra would be ok, Maybe remove the dark line as it won't look so good. The fish goes somewhat rubbery so it suits soft flesh fish like Barra. Would also improve fresh water Barra.
Ive posted a basic in Cue Sides.
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Post by 2browndogs on Aug 6, 2014 14:14:02 GMT 10
I had scallop ceviche recently at a local - beautiful. I'm now inspired to give this a go, and happen to have some fresh ling in the fridge.
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Post by shayneh2006 on Aug 6, 2014 16:18:53 GMT 10
I had scallop ceviche recently at a local - beautiful. I'm now inspired to give this a go, and happen to have some fresh ling in the fridge. Top stuff....
Another bbqer to make the move over here
Here, we believe in pics, and plenty of them.
Be sure 2bd's to post some when you take a crack at this...
Shayne
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Post by smokey on Aug 6, 2014 18:21:31 GMT 10
Another week nighter Pork belly, smoked at 110c for a few hours then ramped up to 180c to finish. After wich I Blasted it with the looft lighter and it just bubbled up
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