What did everyone cook today?
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I appreciate some good cast iron, occasionally out checking resale/estate sales and have seen some in those places. I have used any since my younger days as a line cook. Might be a good place to keep an eye out.
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I appreciate some good cast iron, occasionally out checking resale/estate sales and have seen some in those places. I have used any since my younger days as a line cook. Might be a good place to keep an eye out.
Made a steak hash with leftover steak and potatoes for brunch today. Probably won’t be cooking the rest of the day with the to do list growing. I need to knock it down a bit to get some grinding and stuffing done tonight or early tomorrow morning. Breakfast sausage with cheese.
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Made a steak hash with leftover steak and potatoes for brunch today. Probably won’t be cooking the rest of the day with the to do list growing. I need to knock it down a bit to get some grinding and stuffing done tonight or early tomorrow morning. Breakfast sausage with cheese.
YooperDog That is a terrific food for a lights out or bleary day. Hope you fare better than me these days on catching up around the place.
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YooperDog That is a terrific food for a lights out or bleary day. Hope you fare better than me these days on catching up around the place.
calldoctoday items are being added quicker than subtracted. Lots of trees down from winter. The heat is on to get the place ready for a wedding that had it’s be venue cnxd because of C19. Making a list, prioritizing and knocking them off as quick as we can.
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I understand. I am in exactly the same boat! Hope you fair better than I in getting everything whipped into shape. I am so far behind I can see the potential to get it done, but not by myself very quickly like I used to. Best wishes for the bride & congratulations for the lucky groom!
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calldoctoday For the tots I started with baking the bacon in the oven. Once that was done I tossed the tots in the bacon grease and hit them with a Cajun seasoning and baked at 450 for 20 minutes flipping them half way through. They turned out as crispy as a deep fryer would make them!
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 Tonight I made curry chicken with some fresh local sheep’s milk yogurt, house made curry spice blend and chicken leg quarters from Mad Hatcher farms. I was able to feed my folks and brother, myself and a co-worker and the crew at Marcy’s bar & lounge across the street from our meat shop. Those guys have been out of work for a while now and have been frantically working on a full remodel of the restaurant. So happy to share with our friends in the good industry!
Better Living Through BBQ!
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Tex_77 Tonight I made curry chicken with some fresh local sheep’s milk yogurt, house made curry spice blend and chicken leg quarters from Mad Hatcher farms. I was able to feed my folks and brother, myself and a co-worker and the crew at Marcy’s bar & lounge across the street from our meat shop. Those guys have been out of work for a while now and have been frantically working on a full remodel of the restaurant. So happy to share with our friends in the good industry!
Joe Hell what are you using for trellises?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I don’t remember the specific name but it’s a ‘livestock panel’ from a local outdoor store. I set it up as an ‘A’ frame and zip tie the top together.
Joe Hell That’s what I thought it looked like. I’ll probably do that next year, I bought some poly trellis netting, so I’ll see how that works this weekend, if its a failure I guess I’ll be heading to tractor supply.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Joe Hell That’s what I thought it looked like. I’ll probably do that next year, I bought some poly trellis netting, so I’ll see how that works this weekend, if its a failure I guess I’ll be heading to tractor supply.
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Tex_77 Tonight I made curry chicken with some fresh local sheep’s milk yogurt, house made curry spice blend and chicken leg quarters from Mad Hatcher farms. I was able to feed my folks and brother, myself and a co-worker and the crew at Marcy’s bar & lounge across the street from our meat shop. Those guys have been out of work for a while now and have been frantically working on a full remodel of the restaurant. So happy to share with our friends in the good industry!
Joe Hell ####@@!!!$$$#3, You come up with some good stuff, Joe! What’s going on with that vertical garden looking setup I see in the background?
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Joe Hell ####@@!!!$$$#3, You come up with some good stuff, Joe! What’s going on with that vertical garden looking setup I see in the background?
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calldoctoday That’s a row of tomatoes and basil and a few marigold here and there. The balance of the garden will be peppers, corn, beans, snow peas, assorted squash, cucumbers and broccoli.
Joe Hell That sounds really good. Totally organic or normal?
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It may have been a little windy today, but its never to windy for a steak. Had some spinach out of the garden in the salad, also had oregano from my vertical garden in my chimichurri. Also made some roasted vorn and black bean salad.
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It may have been a little windy today, but its never to windy for a steak. Had some spinach out of the garden in the salad, also had oregano from my vertical garden in my chimichurri. Also made some roasted vorn and black bean salad.
Tex_77 That looks good. Work all weekend for me as we had a few jobs come in that needed doing quickly while we can. I am working on reports now. We have been harvesting a lot of mint, pineapple mint, Peppermint, & Chocolate mint & drying/Dehydrating it & freezing it for tea. That is a long & slow process of picking, separating, & dehydrating.
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Just a simple steak salad, but did stuff up 15+ lbs of breakfast sausage. Holly, 110 and maple with venison. I would say the 110 is my favorite of the three, would like more safe and heat, the maple could use more maple flavor for me, maybe try the extra maple next time.
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Fred What do you look for ain a brisket to get a high grade? Do you think that cooking for judging is or should be different from normal backyard bbq?
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Fred What do you look for ain a brisket to get a high grade? Do you think that cooking for judging is or should be different from normal backyard bbq?
Jonathon As a former KCBS judge, I was not thrilled with the criteria used for KCBS judging… And this would be why I am a former judge… I would much prefer if the contestants entered what they would feed their family and friends…
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