Here's a trend Joey might appreciate: twisted bacon!

I have wondered why they don't sell bacon with the rind on anymore? for some decades now!

 

https://www.menshealth.com/uk/nutrition/a36261605/red-meat-health/

It Turns Out 3/4 of Men Would Rather Die Young Than Give Up Meat

 

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Patek Meats having a Memorial day 24 hour sale. Best dang Hot Dogs around @ 40% off for only $3.59 and not a bad price on the other sale items. US Only and free ship over $100. I just bought a load of wieners, Canadian bacon, and a couple other items to get the free ship! Cheaper than the store bought stuff and way way better!
Stock up on Wieners! Flash Sale Just Started! (mailchi.mp)

 

https://www.menshealth.com/uk/nutrition/a36261605/red-meat-health/

It Turns Out 3/4 of Men Would Rather Die Young Than Give Up Meat

My mom said the same thing about cigarettes, until she was on her deathbed with lung cancer. Then she had some major regrets.

 

Patek Meats having a Memorial day 24 hour sale. Best dang Hot Dogs around @ 40% off for only $3.59 and not a bad price on the other sale items. US Only and free ship over $100. I just bought a load of wieners, Canadian bacon, and a couple other items to get the free ship! Cheaper than the store bought stuff and way way better!
Stock up on Wieners! Flash Sale Just Started! (mailchi.mp)

How good are the dogs? Will I, upon grilling and tasting one, say to myself, "Yeah, that's a pretty good dog", or will it be more like "Holy f*ck, where have these things been my entire life?"

 

They are in the "Where have these been hiding" realm. Cased, BIG! not fat like a brat but they are ~1/4 lb ea and longer than the bun so maybe 10" instead of 8" and thicker diameter than most store dogs but not quite as rotund as a brat. Not much room left on the bun for more than mustard. And great flavor, especially grilled. I've never even wanted to boil one. Even at the regular price of ~$7/lb I usually buy at least 10 lbs. on an order to put in the deep freeze. We eat them every month or two. Hell they are so good I even made beanie weenies one night with em. First time I'd had that in a few decades! I also buy their Canadian Bacon and Applewood smoked slab bacon cut thick.

 

Step Grand-Son and G.F. operate a wilderness camp.
Here cooking for the Family on home-made BBQ/Smoker
Elk Roast, topped off with beaver & grouse Kebabs.

 

Step Son and G.F. operate a wilderness camp.
Here cooking for the Family on home-made BBQ/Smoker
Elk Roast, topped off with beaver & grouse Kebabs.

View attachment 240578

You are killing me. That is a nice setup.

Patek Meats having a Memorial day 24 hour sale. Best dang Hot Dogs around @ 40% off for only $3.59 and not a bad price on the other sale items. US Only and free ship over $100. I just bought a load of wieners, Canadian bacon, and a couple other items to get the free ship! Cheaper than the store bought stuff and way way better!
Stock up on Wieners! Flash Sale Just Started! (mailchi.mp)

Hot dogs are a world unto themselves. A good dog I want to "snap" when I bite into it and I also like all beef. I also like the New York style onions on a dog too. My sister still holds my taste in hot dogs against me. I was visiting her and her husband and Cindy and I went to the market for burgers and dogs. I happen to see and like the Boars Head brand dogs, casing, all beef. I have others but they will do. Cindy, bless her frugal little heart, said I was crazy to pay that much for hot dogs. Well after that her husband would not settle for less. This somehow becomes all my fault.

Ron

 

Patek's' definitely snap since they are cased unlike a lot of dogs and brats. When I lived in Dekalb IL for a year all the corner bars had a Vienna rotisserie. Vienna is a Chicago brand and they kept dogs, red hots, and polish sausages going on the rotisserie and buns in the steamer. I was a big fan of the Polish they had and when they brought you one, they brought a 4-partition caddy with it and a squeeze bottle of yellow or spicy brown mustard. The caddy had sweet relish, diced raw onions, sliced Greek peppers, and sauerkraut. No slaw! Hot polish and cold draft beer, Hot Dog heaven and the closest thing to them I've found are the Patek's wieners. Patek also makes them uncased and all beef along with their many other sausages and brats. We had them off the grill last night!

 

Patek's' definitely snap since they are cased unlike a lot of dogs and brats. When I lived in Dekalb IL for a year all the corner bars had a Vienna rotisserie. Vienna is a Chicago brand and they kept dogs, red hots, and polish sausages going on the rotisserie and buns in the steamer. I was a big fan of the Polish they had and when they brought you one, they brought a 4-partition caddy with it and a squeeze bottle of yellow or spicy brown mustard. The caddy had sweet relish, diced raw onions, sliced Greek peppers, and sauerkraut. No slaw! Hot polish and cold draft beer, Hot Dog heaven and the closest thing to them I've found are the Patek's wieners. Patek also makes them uncased and all beef along with their many other sausages and brats. We had them off the grill last night!

You are killing me here.

Actually dogs aside I am looking forward to week of seafood. Leaving Wednesday for a week plus at Holden Beach NC. Last time we went we also managed fishing and this time my son has a charter booked going about 50 miles off shore. Last time we did real nice on the ICW but this time the kids want a shot at big fish. I grew up on Long Island and if it comes out of the water you ate it. While here in Cleveland, Ohio we have Lake Erie I miss great fresh caught salt water fish including shellfish. So my hot dogs aside I want some fresh seafood which you enjoy all the time.

Then too my first job as a kid was driving truck in NYC. The push cart hot dogs with the onion sauce was to die for. I still make the onions every now and then. I would stop my truck, hop out and grab a few dogs at $.35 each and for seventy cents I ate well. While I would never want to live back in NY when I do get back to see old friends the push cart all beef casing hot dogs are always on my list.

ICW is intra coastal waterway for the non coastal types. Like an inland highway for boats.

Ron

 

We have a couple of pretty good hot dog joints in my side of town. Here's one I had a few weeks ago. The red bits are soy-bacon, they taste quite good as the real thing, although I have to admit that their color doesn't help.





Anyway, there are plenty of different sausages to choose from. There's argentinian sausage, Texas style beef sausage, and white german veal sausage, among others...

Another excellent feature of these guys is that they have 5 different types of breads. And the bread is baked right in front of you, on the spot, They're extremely high quality.

 

Another thing we do down here is a Low Country Boil AKA Marsh Grass Stew. It's party meal that can be scaled up or down to feed the masses. Whole small red potatoes and yellow onions, fresh corn on the cob broken in half, sausage (I use half Andouille and half sweet Italian instead of all kielbasas), crab boil (I caught hell one year for using Cajun as the old ladies complained about the heat so just us a bag or more of Zatarain's, not the powdered stuff), and half a pound of shrimp per person. The mix is more than half shrimp to the rest of ingredients. Each plate will have a pile of shrimp with all the sides. The Ladies are responsible for bringing their best cakes and pies. Used to make it for our annual Instrument Society of America local section's picnic to feed ~100. Put the sausage, onions, and taters in with beer or water to cover well (remember yer gonna be adding a lot more ingredients later so don't scrimp) and the bags of crab boil and fire it up. When the taters start getting soft add the corn and when the corn gets done add the shrimp and stir with a paddle. When the shrimp turn pink it's ready to be dumped out on some butcher wrap/brown paper in the middle of the picnic table. I buy the shrimp right off the boats at the dock, so it is super fresh. Serve with butter, horseradish cocktail sauce, salt, pepper, Cajun seasoning, and a keg of beer. If you have fresh blue crabs, ice em down live to stun them and back, halve, and clean them to add when the corn goes in. Lots of leftovers to take home and eat cold. Fixed a small batch for the family as my son and daugther in law visiting from Seattle asked for it as a "special request". I did this for the annual ISA picnic for over 25 years every summer and for our home parties now. It took 3 full cookers for ~100 folks.

 

Sorry no pics but supper tonight was grilled fresh King Mackerel boneless fillet steaks. Soaked in a couple of changes of water. Dusted with dried Italian seasoning herbs and garlic powder. Meat side sprinkled with Balsamic Vinegar and brushed with some good olive oil on both sides and left in the refrig for a few hours to marinate. I have a perforated metal plate that goes on the grill greased. Fish skin side down and brushed with the juices from the casserole dish I marinated in. After the top starts to show some white flipped with a spatula and most of the skin stays on the plate. Brush with the rest of the marinade juices and cook till firm. While that was going on also put some asparagus spears on the grill to cook. Cooked a mess of hush puppies with lots of onion to go with, along with slaw, roasted oiled and seasoned potato pieces, and wife made a cheesecake for dessert last night. Fat as a tick! After fishing Friday still have enough Mackerel in freezer for 4-5 more meals. Mackerel has no strong fishy taste at all cooked this way and is completely boneless. Ahhh... Life is good!

 

During my southern exposure visit to NC last week we took in some shark. All my years I never bothered with shark but grandkids took in a few. The kids soaked them in buttermilk for a few days and ate all of the shark. I never tried it but the kids loved it. I did enjoy the coast, it was a real nice week. Been years since I lived in the low land coastal areas and loved getting down there again.

Ron

 

Used to be a shark fisher before they changed all the laws due to being fished for fins only for the Japanese market around here. Now, only 1 per boat and must be brought to the dock intact. Shark is the Shmoo of the ocean (Shmoo - Wikipedia). You can do anything with it, IF it is absolutely fresh. I would never buy it from the market. It needs to be headed, gutted, and iced immediately after catching. I'm talking 5-10' Bull, Blacktip, Sands, etc. Don't even have to go offshore, there's lots in the sounds and beaches. I always carried a .38 cal. revolver to dispatch them after gaffing to ensure they came aboard "dead". Even hours later processing the meat it still twitches when cutting it so... The urinary system runs down their side along the midline just under the skin and all the dark meat found there must be trimmed off and discarded or it will ruin the meat with an ammonia like smell from the urea. Fry it, bake it, stew it, grill it, broil it, it's all good eating if done right! We also catch small <40" Spiny Dogfish offshore in the winter and just throw them in the cooler whole to clean at the dock. Those they let us keep 3 per person and yield a nice fillet off each side. I've got scars on the heel of my right hand from years ago when I grabbed a small ~14" shark by the tail to unhook it and it did a complete turn around and bit me. When that head comes up it looks as big as a bushel basket. Remember my youngest daughter who was 8-10 at the time screaming as the head came up "Jaws!!! We're all going to die!!!" and diving for the other end of the boat as we were trying to gaff a nice one.

 

Used to be a shark fisher before they changed all the laws due to being fished for fins only for the Japanese market around here. Now, only 1 per boat and must be brought to the dock intact. Shark is the Shmoo of the ocean (Shmoo - Wikipedia). You can do anything with it, IF it is absolutely fresh. I would never buy it from the market. It needs to be headed, gutted, and iced immediately after catching. I'm talking 5-10' Bull, Blacktip, Sands, etc. Don't even have to go offshore, there's lots in the sounds and beaches. I always carried a .38 cal. revolver to dispatch them after gaffing to ensure they came aboard "dead". Even hours later processing the meat it still twitches when cutting it so... The urinary system runs down their side along the midline just under the skin and all the dark meat found there must be trimmed off and discarded or it will ruin the meat with an ammonia like smell from the urea. Fry it, bake it, stew it, grill it, broil it, it's all good eating if done right! We also catch small <40" Spiny Dogfish offshore in the winter and just throw them in the cooler whole to clean at the dock. Those they let us keep 3 per person and yield a nice fillet off each side. I've got scars on the heel of my right hand from years ago when I grabbed a small ~14" shark by the tail to unhook it and it did a complete turn around and bit me. When that head comes up it looks as big as a bushel basket. Remember my youngest daughter who was 8-10 at the time screaming as the head came up "Jaws!!! We're all going to die!!!" and diving for the other end of the boat as we were trying to gaff a nice one.

I think these were sharpnose sharks and maybe a few feet long. We were limited to one per person on the boat the rest were thrown back. So we had six on return. The kids had a ball with them and as I mentioned once we were onshore they put the meat in buttermilk for 3 days. The kids loved them. I just enjoyed all the fresh seafood I could get while down there. The charter day made for a real nice day as I miss saltwater fishing. Anyway it all made for a great time for the kids which was the main goal.

Ron

 

 

Real men use LOX!