Weekend Cooking to Include King Mack and PSB!!!

[LarryWolfe]

Saturday night Cathryn and I did some Fresh King Mackeral Steaks and Mahogany Clams. Steaks were marinated in Zesty Italian dressing, clams were simply steamed and dipped in butter and/or sriracha.

Sunday we did some Pepper Stout Beef. Started off with a 4.6lb chuck shoulder blade roast.

Seasoned with worcestershire, salt, pepper and granulated garlic.

Here we are after a couple hours.

Time for the pepper stout bath.

We're getting tender!

We're there!!

Italian bread topped with PSB and Provolone.

For some unknown reason, I felt it needed more peppers......I PAID FOR IT.

 

[3 Olives]

Everything looks perfect! Are those peppers from a jar of Texas Pete Pepper Sauce? If so, I like them, too - spicy little devils.

 

[bigwheel]

Well fine job. That looks mighty tasty.

 

[Nick Prochilo]

I hope you saved a few of those beers to drink!

 

[Smokey Lew]

Really nice Larry. Your pictures always look great. I think I might go for some Halibut instead of the Mac. Looks fantastic.

 

[Toby Keil]

Only one thing I can do for this post is this

 

[bknox]

Man Larry, that is excellent! I need to eat something now and nothing will be up to par.

 

[Don Cash]

I'm not a huge grilled fish fan but mackerel is one that I like. Phenomenal plate...

I am however a huge fan of PSB and you nailed it again...why wouldn't you though since you created it? Love that recipe!

 

[TimBear]

Larry,
That is a fine looking meal!

 

[Captain Morgan]

that mackeral looks freaking great

 

[Vermin999]

Not much of a grilled fish fan but it sure looks great. That sandwich looks fantastic!!!

 

[Griff]

What the Cap'n said about the fish.

 

[LarryWolfe]

What the Cap'n said about the fish.

Funny about the King Mackeral......I grew up in NC catching them and love them anyway you cook them. I asked the guy at Harris Teeter if he had any frozen in cryo......he said they came in fresh and nobody around here knows what they are......wish I had bought more but Scotty keeps a tight hand on the billfold.......

 

[bigwheel]

I think down at Corpus we had Spainish Mackerals. I guess cuz it closer to Spain or boys town etc. I tried making Salmon patties out of Jack Mackeral a few times. Its a lot cheaper but not as tasty as salmon. Now where Jack hails from I aint sure. China most likely.

 

[Griff]

Here's a pic of a king mackeral my wife caught when we were in New Zealand. I got skunked.

[attachment=0:3iyoitfh]kingmac.JPG[/attachment:3iyoitfh]

 

[Crabnbass]

Here's a pic of a king mackeral my wife caught when we were in New Zealand. I got skunked.

[attachment=0:2yzyp8gw]kingmac.JPG[/attachment:2yzyp8gw]

You sure that is a King Mack Griff? Sure looks like a yellowtail to me. Either way, food looks great. Grilling a fish with as much natural oil in it as Makerel takes a skilled hand. Good job. Any flare ups?

 

[Griff]

Well, the charter cap'n called it a kingfish, and when I questioned him further, he said "they call 'em king mackeral in the States." Personally, beyond that I have no clue.

 

[Crabnbass]

Well, the charter cap'n called it a kingfish, and when I questioned him further, he said "they call 'em king mackeral in the States." Personally, beyond that I have no clue.

Looks like you had a successful trip either way. I bet your wife got a good workout hauling that guy in! Nice work. And your sig. could not be more spot on!

 

[friesian_rain]

Here's a pic of a king mackeral my wife caught when we were in New Zealand. I got skunked.

[attachment=0:26dxloa8]kingmac.JPG[/attachment:26dxloa8]

Nice looking fish ! Fun..... Did you get to eat it?

 

[LarryWolfe]

Griff that's either a Yellowtail like Crabnass said or an Amberjack, not a king mackeral. I'm thinking more with Crabnass though. If you take me to New Zealand the next time you go I will confirm for sure.

Here's a king mackeral.