Jumbo Joe Roadtrip - 6 Days Of Cooking

[MrHoss]

So the wife bought a 100 year old inn on the south western tip of Nova Scotia.  It is huge. grand and needs a tonne of work.  After a year and a half I was finally able to go.  We rented a cottage 4 doors down and off we went....with the newly acquired Jumbo Joe in tow.

Out back of the cottage putting the gasser to good use:



Smoking mushroom caps and one of the prime rib steaks for me:



Cut up the stems from the mushroom a little garlic and some onions:



I fried off the mixture then added it to some crumbled blue cheese.  The mushrooms were smoked till they bled some moisture then stuffed:



For the steaks I decided to go caveman:



At the flip:



Smoked steak and smoked blue cheese stuffed mushrooms (the mushrooms were finished in the oven at 400f for about 10 minutes):



Next day I decide to move around the side with the view:



Making blue cheese stuffed burgers while the wife does the lobster.  I got lobster from a factory in the village we were staying in for 5 bucks a pound.  Putting some smoke to em' first:



And take these babies:



And kill em':



Popped the smoked burgers on some fresh coals:



Finishing the burgers off of the heat and toasting some cheese buns:



A closeup of my burger after a bite:



The lobster with garlic butter....notice the scissors and handle the vise grip pliars I used:



A couple Kettle art shots:





Next day some leftovers.  Creamed lobster on toast.  Start with chopped leftovers:



Fry off some onions:



Add in some 10% cream, salt, pepper and tarragon:



Reduce and add to soft bread toasted:



Next day is lobster and some haddock fillets.  Used some oak chunks in with the charcoal and it lent taste to the fish and lobster.  I parboiled the lobsters for about 5 minutes then shocked them in ice water and split the tails and added some holes to the claws.  The haddock is added to a preshaped aluminum foil boat that has butter on the bottom with some salt and pepper then more s+p on top:



Meat side down for about 5 minutes:



Then flipped and a mixture of butter, salt, pepper and lemon juice is poured onto and into exposed meat:



Platted:



Next day I was making eggs in the morning and had a brainstorm....lobster in eggs.  The wife did not think this a great idea so she had em' normal.  After trying mine she thought otherwise.  These were beauty good boys....the caretaker for the cottage stopped by some crab apple jelly that was also very worthy:



Last night there - I make up a redo of the previous day's cook but this time I add taragon to the haddock and the butter mix I use on the lobster:



Had the vehicle packed up and ready to go when we went down to the wharf to check out our last sunset there....and decided for a few Kettle art shots:





On the way home we decided to stop in Montreal to visit Schwartzs Smoked Meat..that is me in the blue:





In the mid 50's a cook started using the brisket seasoning on steaks.  A few years later after demand they started selling the spice....the first Montreal Steak Spice.  They sell it by the shaker or the pound.  I got 2 pounds and 6 shakers of their chicken seasoning as well:



Some of that chicken spice being put to good use last night:

[dazzo]

It is huge and needs a tonne of work.

And you're out grilling that fantastic food?!

Yup, Weberitis priorities are intact.

Looks like a nice place for a 'Weber World Cup'

[OoPEZoO]

Holy crap......that made me hungry. I haven't had a good lobster in at least 5 years. Bravo on the cooks

[MrHoss]

It is huge and needs a tonne of work.

And you're out grilling that fantastic food?!

Yup, Weberitis priorities are intact.

Looks like a nice place for a 'Weber World Cup'

A man's got to do what he's got to do.  I went out with pnemonia and worked plenty hard in spite of it.  I stopped to tend my Weber at 5pm every day.

[MaxBobcat]

Great pictures and nice cooks!  Thanks for sharing!   

[Cuda Dan]

Mr Hoss, You know how to do it right! Man I think I need to do some lobster and hamburgers.

[G$]

That post was epic, in the traditional sense of the word.  Thanks for taking the time to share.

[argentflame]

Wow! That's how it's done.

[jcnaz]

What a great way to spend a week!

[Johnpv]

That is awesome, and you should post some pics of the 100 year old inn as well!

[MacEggs]

That is outstanding, Mike!!  It is beautiful down east. 

[Troy]

Holy crap. what an epic post!!

You sir, are my new hero.

[Craig]

Nicely done!

[landgraftj]

Wow, wow! Love me some shrooms, those look so good.

[Winz]

MrHoss - After seeing this, I believe you cook in "Hoss" years. 

Hoss years are like dog years - a multiplier.  From what I can tell, six Hoss days are equivalent to the amount of grilling most people do in a year (and at a much higher difficulty level I might add)

Great food, great cooking, great trip.  Thanks for sharing.

Winz