Soups and Stews
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Tex_77 recipe please sir
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Tex_77 thank you!
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Deepwoodsbutcher Ham and beans?
Tex_77 yep!
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Tex_77 That looks awesome man! At some point you should try that new Jambalaya Brat from Excalibur that we have, I did and really liked it. It has some crazy instructions on the bag that are worth following.
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Well tonight I made brisket chili using cubed up point from a brisket I had smoked last summer. It gives the chili a great smokey flavor.
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Tex_77 Oh, I’m 100% stealing that idea, Brisket chili sounds amazing!
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Tex_77 Was the Brisket smoked and then frozen or did you sear it before adding it to the chili?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 Was the Brisket smoked and then frozen or did you sear it before adding it to the chili?
Jonathon smoked and frozen. It also goes great in beef stew.
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Today I made beef bourguignon.
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Well as I mentioned in another thread, it’s time for a soup and stew thread. Here is what I quickly threw together tonight when I got home from work. It’s a simple potato soup that quick and easy, I won’t take credit for inventing it, it came from my Vitamix cookbook. You will need to fry up a few slices of bacon and sautee 1/4 cup of onion to begin with. Then microwave a couple potatoes, put one cooked potato in the blender with 1 1/3 cup of milk, 1/3 cup cheddar cheese, and 1/4 cup sauteed onion, put the lid on and turn it on and crank it up to high for 5 minutes or until steam start coming out of the top of the blender. Next add the remaining potatoe, bacon, 1/3 cup more cheese and salt and blend for about 30 seconds on a lower speed. This step will give the soup a chunkier consistency. I will caution you that to get the soup to heat up in the blender you will need a higher end blender such as a Vitamix or Blendtec, I’m sure there are others brands that will do it, but those are the first to come to mind. You could probably get away with making this in a lower end blender but you would probably need to heat on the stove at the end of the process.
Tex_77 I really like that Tater Soup you have there Tex, that really looks GOOD! My mother used to make the best though. God bless her soul.
In fact, if you were to look at all my recipes, you would probably think soups & stews must really be my favorite. As much as this Tater Soup really gets me hungry, I think it is time to do some of that Middle of the Winter Gumbo this week after we eat up all the smoked beef, vegetables, & Chicken Wings this weekend. Whooo Weee! -
Well tonight I made brisket chili using cubed up point from a brisket I had smoked last summer. It gives the chili a great smokey flavor.
Tex_77 Tex, I see you really like that Cast Iron like I do. I have some that is real old & I still use it more than the stainless & prefer it for most things. Yes, that smoked beef makes for some real good chili. I have smoked up some Chuck or even Sirloin Tip & then put that in the Chili & it is GOOD. Even tried smoking the beef, etc. & then actually smoking the chili itself in one of my cast iron dutch ovens. That is good too, but it takes a good long day, even after the overnight sit to meld those flavors together.
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Tex_77 Tex, I see you really like that Cast Iron like I do. I have some that is real old & I still use it more than the stainless & prefer it for most things. Yes, that smoked beef makes for some real good chili. I have smoked up some Chuck or even Sirloin Tip & then put that in the Chili & it is GOOD. Even tried smoking the beef, etc. & then actually smoking the chili itself in one of my cast iron dutch ovens. That is good too, but it takes a good long day, even after the overnight sit to meld those flavors together.
calldoctoday I do love cast iron!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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calldoctoday I do love cast iron!
Tex_77 Yes Indeed. It is just about like Cedar & Stone!
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calldoctoday I do love cast iron!
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Tex_77 I just bought 3 carbon steel pans and I’m loving them so far. As good as cast iron and about half the weight
Joe Hell I have a couple Lodge carbon steel pans, I like them as well!
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I have not tried anything like that comparable to Cast Iron. I pretty much like high carbon steel knives for the most part over a lot of stainless though. I can get an edge like a razor on them & they don’t deform over years of use like some stainless does.
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Made some Zuppa Toscana, my favorite keto meal so far…delicious
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Somewhat related today I was boning out some pork butts and my 6" semi flex curved knife was going dull and I didn’t want to stop and sharpen so I used Swiss Sharp Sharpener and I was pleasantly surprised, I don’t think it will take you from dull to super sharp but I was impressed. Let me know if anyone wants to try one and I will put it on sale for a few bucks off.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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