What did everyone cook today?
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Chef This is my recipe for the Ginger-Huckleberry Chicken & Pork Sausage. This would also work well for a breakfast sausage or patty with the addition of 100-150 grams of dark brown sugar. I will generally mix all of my seasoning with any liquid addition and let rest for 10-15 minutes so everything hydrates or dissolves properly before combining with meat block.
14 lbs ground Chicken (mostly thigh meat)
11 lbs ground Pork (approx 70/30)
1 lb frozen ground Huckleberries
200 grams plain Salt
15 grams Black Pepper
10 gr. dried Thyme
10 gr. powdered Ginger
5 gr. powdered Sage
5 gr. fresh grated Nutmeg
500 ml Ginger Lime hard Apple Cider from Locust Cider & Brewing Company (feel free to substitute)Joe Hell Thanks, I’ll try a batch this monday.
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sometimes simple is good enough. Grilled hamburgers today, but did make my homemade sourdough buns along with a chocolate cream pie for dessert.
Steak and potatoes on the PK
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sometimes simple is good enough. Grilled hamburgers today, but did make my homemade sourdough buns along with a chocolate cream pie for dessert.
Chef That looks tasty!
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Enchiladas with rice and beans!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 That looks so good, I think I will have a Margarita!
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I hate wedding cakes, but you take whatever work you can get these days. Groom is an electrician so wanted a specialized
cake bride just wanted WOW factor.
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I hate wedding cakes, but you take whatever work you can get these days. Groom is an electrician so wanted a specialized
cake bride just wanted WOW factor. Chef That is truly AMAZING!
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I hate wedding cakes, but you take whatever work you can get these days. Groom is an electrician so wanted a specialized
cake bride just wanted WOW factor. -
I hate wedding cakes, but you take whatever work you can get these days. Groom is an electrician so wanted a specialized
cake bride just wanted WOW factor. Chef Awesome
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Sous Vide Tenderloin seared off on the PK360, pan fried taters and a little salad from the garden.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Sous Vide Tenderloin seared off on the PK360, pan fried taters and a little salad from the garden.
Tex_77 That looks great. I think if we lived near each other we would both weigh 400 pounds
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Jonathon We lived in the Houston area (Magnolia, Cypress, Tomball) for 23 years. I agree, the traffic was “GawdAwful”, so we did everything we could all those years to avoid the Houston proper. However, during certain times, in order to make a living you could not avoid it. Then I had a job for a number of years in Houston where I avoided it by leaving about 5:00 am & then trying to do my rounds in the late afternoon well out in the outskirts to “skirt it”. Then things started changing & they expected you in the office at 8:00 & leave at 5:00. That changed my daily commute from 1.5 hours to over 4 hours. No fun at all, but a lot of people did it. We have lived in a few other places too I guess I would have to say & have been here now for what, 18 years. Traveled all over the country too, on assignment. Humidity is horrible here too at times & I like the West a lot, but it is very affordable here & my wife will not go for any northern climes, even when I have been offered good jobs. She would say, “if you are going there, you are going by yourself”.
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Chef maybe with all those cakes you are making!
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This post is deleted!
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
I had a 2/3 lb d’affinois cheese stuffed burger on brioche, made some pastrami in my smoker, prepared duck confit for some upcoming d’affy duck nachos and made a huge pot of duck stock.
Joe Hell That’s a work of art!
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I had a 2/3 lb d’affinois cheese stuffed burger on brioche, made some pastrami in my smoker, prepared duck confit for some upcoming d’affy duck nachos and made a huge pot of duck stock.
Joe Hell My God, that thing looks AMAZING! How many folks can you share it with?
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Sous Vide Tenderloin seared off on the PK360, pan fried taters and a little salad from the garden.
Tex_77 drooling………What kind of dressing is that for the salad?
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Tex_77 Mexican Monday to last for the week. That looks real nice, with a little Sangria to wash it all down.
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