What did everyone cook today?
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I have all this sausage around, but no proper rolls.
Fixed that!
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Made some pickled vegetables today. Sorry no meat this time
Brian Schneider have you ever made pickled peppers they are very good
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Brian Schneider have you ever made pickled peppers they are very good
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I did a quick look for my recipe but didn’t find it corn relish is real good on steak also
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Made some cajun jerky this weekend with eye of round.
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Put a brisket to bed in the Traeger this morning for dinner tomorrow night, long low temp smoke. Took the flat and going to cure it for either Corned Beef or Pastrami.
The finished product of 18 hours in the Treager plus some homemade cornbread for dinner tonight. Pictures from middle and end of the smoke.
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Brian Schneider have you ever made pickled peppers they are very good
craigrice pickled peppers are fairly easy to make.
Vinegar 2x, water 1x, salt and sugar to taste. Pepper corns and oregano. Wash and cut room temperature jalapenos. Stuff into sterilized pint jars, lids and rings.
Bring brine to a boil, fill jars 1/2" from the top. Tightly seal lids on jars and invert for 5 minutes. Turn back over and let cool until lids seal. If one or two don’t refrigerate, other wise they are shelf stable. The hot fill method keeps the peppers crisp. -
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Here are some photos of Smoked Spatchcock Chicken with Smoked Plaintains & Mac & Cheese.
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The finished product of 18 hours in the Treager plus some homemade cornbread for dinner tonight. Pictures from middle and end of the smoke.
John Gehringer John, That is some awfully good looking hog meat & cornbread to boot.
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Brian Schneider have you ever made pickled peppers they are very good
craigrice Yes, the water version & the oiled version. The oiled version taste better, but are a little more challenging. We usually just do the water & spices with vinegar or refrigerator style.
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TexLaw Tex, Those rolls have my mouth watering. Did you do those in your smoker?
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John Gehringer John, That is some awfully good looking hog meat & cornbread to boot.
calldoctoday Kind of looks like pork but is even finer, it’s a beef brisket
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Oh, OK, Well it looked like a boneless butt. You must have separated the point & the flat before smoking. I usually have always done them as one packer & thus they are about three times as big. The size made me think it was a boneless butt. That is a pretty neat idea to just smoke a small amount by separating them before the smoke rather than after. I am just the opposite though most of the time & try to smoke as much as I can at once for efficiency. Regardless, they are all good.
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Oh, OK, Well it looked like a boneless butt. You must have separated the point & the flat before smoking. I usually have always done them as one packer & thus they are about three times as big. The size made me think it was a boneless butt. That is a pretty neat idea to just smoke a small amount by separating them before the smoke rather than after. I am just the opposite though most of the time & try to smoke as much as I can at once for efficiency. Regardless, they are all good.
calldoctoday Took the flat off, usually split them differently if I’m going to use them for two different item. I was going to corn the flat for either corned beef or pastrami until I found I had two in the freezer already. So I am curing it with Maple Bacon cure, with some extra maple sugar in it. Thinking it may be like a lean beef bacon with a short cold smoke 4-5 hours then finish to 140 degrees. It was a small brisket as well, 10 lbs before splitting
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A little carne asada for Cinco de Drinko! Grilled on the Primo today!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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calldoctoday Took the flat off, usually split them differently if I’m going to use them for two different item. I was going to corn the flat for either corned beef or pastrami until I found I had two in the freezer already. So I am curing it with Maple Bacon cure, with some extra maple sugar in it. Thinking it may be like a lean beef bacon with a short cold smoke 4-5 hours then finish to 140 degrees. It was a small brisket as well, 10 lbs before splitting
John Gehringer That sounds interesting. Let us know how it turns out.
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Tex_77 Cinco De Mayo, Down on the bayou, Hot Carne Asado!
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John Gehringer That sounds interesting. Let us know how it turns out.
calldoctoday will do
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