What did everyone cook today?
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TexLaw If you take the plunge for a pressure cooker I strongly suggest the All American Pressure Cooker Canner. get as large of one as you can. Mine does 14 quart jars at a time. The way it is designed all parts that wear out are very easily replaceable, and the system is fool proof safe. Best part is cooking dry beans. Perfectly cooked at 15 psi for 18 minutes. Never scorch, always just right and very fast. Makes the best red beans, charro beans, any dry beans ever. I have had mine for about 15 years and used it in my restaurants for a good bit of that time on a daily basis.
Chef ok now you might have sold me with the beans, I’ve seen alot of old presto cookers, I’ll have to look for the brand you recommend
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Chef ok now you might have sold me with the beans, I’ve seen alot of old presto cookers, I’ll have to look for the brand you recommend
Tex_77 I stay away from the old presto pots. See them all the time in 2nd hand stores usually for less than $15 Always a bad experience I hear from those who used to use them.
https://www.goodmans.net/d/117/all-american-pressure-cookers.htm I have the model 930, but if I got a new one I would go for the 941. There is one on ebay now.
This is an item your great great grandchildren will use. -
Tex_77 I stay away from the old presto pots. See them all the time in 2nd hand stores usually for less than $15 Always a bad experience I hear from those who used to use them.
https://www.goodmans.net/d/117/all-american-pressure-cookers.htm I have the model 930, but if I got a new one I would go for the 941. There is one on ebay now.
This is an item your great great grandchildren will use.Chef Those are some serious pressure cookers!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 They are serious. They do, however, pay for themselves, at least the way I shop. If boneless skinless chicken breast go on sale for $0.99, I get all I can and can it. so simple and can be used for so many recipes. When roast go on sale, I can pot roast or beef stew. Every so often asparagus will sell for 79 to 99 cents per pound, I always pickle and can them, one of my favorite snacks. I usually save the cost of the pressure cooker in one year. Any left over are fair game as well. I even canned peach cobbler and it was great for about 6 months.
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Tex_77 They are serious. They do, however, pay for themselves, at least the way I shop. If boneless skinless chicken breast go on sale for $0.99, I get all I can and can it. so simple and can be used for so many recipes. When roast go on sale, I can pot roast or beef stew. Every so often asparagus will sell for 79 to 99 cents per pound, I always pickle and can them, one of my favorite snacks. I usually save the cost of the pressure cooker in one year. Any left over are fair game as well. I even canned peach cobbler and it was great for about 6 months.
Chef Wow, Canned Peach Cobbler! That is amazing! Strawberry, Blackberry, & even wild plum might be good then too.
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Chef Wow, Canned Peach Cobbler! That is amazing! Strawberry, Blackberry, & even wild plum might be good then too.
calldoctoday I have a fair size fig tree. Make fig preserves every year. Absolutely a great flavor combination is grilled chicken glazed with the fig preserves. Add it at the end so the sugar will doesn’t burn. I also make strawberry topping and strawberry preserves. I have canned plums and blackberries as well. Can also can dry sausage, jerky, well, nearly anything.
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Daughter and I made 80 pounds of fresh smoked pork sausage. Cold smoke to impart smoke without cooking.
Much easier with the help!
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calldoctoday I have a fair size fig tree. Make fig preserves every year. Absolutely a great flavor combination is grilled chicken glazed with the fig preserves. Add it at the end so the sugar will doesn’t burn. I also make strawberry topping and strawberry preserves. I have canned plums and blackberries as well. Can also can dry sausage, jerky, well, nearly anything.
Chef Oh YES! We have a large Celeste Fig that we typically make all sorts of preserve varieties from every year. I think I will scale back this year though as the ripening stage seems very spread out, compared to other years of various ripening stages. I have also used the wood from it when pruning to make for an interesting smoke for fish & lamb. We also have a Mission Fig that is finally just starting to bear & I am really looking forward to tasting some of those as I have not had them in a long, long time. I am still enjoying a half dozen or so figs picked right off the tree when mowing grass. That has ended up being my current favorite method of eating them, vs cold from the refrigerator for years. I want to try that on the chicken though for sure as that sounds real good!
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Daughter and I made 80 pounds of fresh smoked pork sausage. Cold smoke to impart smoke without cooking.
Much easier with the help!
Chef Absolutely, Good Help!
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She looks like she is having fun too & that is just about the most important thing for getting good help.
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She looks like she is having fun too & that is just about the most important thing for getting good help.
calldoctoday She’s 26 now I began dating her mother when she was 9 and she has become quite the cook. Okay, this is a brag, but allow me to share this story. I was really the only man in her life. When she turned 18, she wrote me a letter that had me in in tears. The letter ended with a request for her birthday, she wanted me to adopt her so she could graduate with my name. The court was so generous and got it done in two days so she could get her diploma changed.
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calldoctoday She’s 26 now I began dating her mother when she was 9 and she has become quite the cook. Okay, this is a brag, but allow me to share this story. I was really the only man in her life. When she turned 18, she wrote me a letter that had me in in tears. The letter ended with a request for her birthday, she wanted me to adopt her so she could graduate with my name. The court was so generous and got it done in two days so she could get her diploma changed.
Chef That is amazing & a great story!
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IBP Prime brisket injected with Butcher BBQ Prime Brisket injection, rubbed with Butcher BBQ Steak and Brisket, Premium, and Butcher’s Private Selection rubs. Smoked at 225 on the Primo-Grills XL using Fireboard drive fan. I wrapped in butcher paper around 160, and cooked until 200.
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Beautiful
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IBP Prime brisket injected with Butcher BBQ Prime Brisket injection, rubbed with Butcher BBQ Steak and Brisket, Premium, and Butcher’s Private Selection rubs. Smoked at 225 on the Primo-Grills XL using Fireboard drive fan. I wrapped in butcher paper around 160, and cooked until 200.
@Tex_77Well done. Brisket the way it was meant to be. I notice you use the pink butcher paper. Do you notice a difference? Also, how did you determine 160 F to wrap?
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That is a beautiful brisket!!! That is definitely an eat’n brisket.
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@Tex_77Well done. Brisket the way it was meant to be. I notice you use the pink butcher paper. Do you notice a difference? Also, how did you determine 160 F to wrap?
Chef I can’t say that I’ve noticed a major difference, I’ve never done a side by side comparison. I picked 160 because listening to the Butcher BBQ podcast one time, he mentioned the temp he wraps at is 150 something, I’ve heard others say higher, so I picked something in the middle.
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Tex_77 Bravo good sir! I saw your message and ill get it handled. Does this have to be what we cooked always? What about what we bought? I mean, I paid someone to cook it for me! Just ordered some sushi from a place around here that is apparently pretty good and its all I can think about!
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 Bravo good sir! I saw your message and ill get it handled. Does this have to be what we cooked always? What about what we bought? I mean, I paid someone to cook it for me! Just ordered some sushi from a place around here that is apparently pretty good and its all I can think about!
Jonathon I bought chuck, brisket, whole ribeye, spare ribs, baby back ribs, and pork bellies yesterday. Now just to process it all. I will agree with you on the sushi though, I love it as well as does my wife who is Vietnamese.
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Tex_77 Bravo good sir! I saw your message and ill get it handled. Does this have to be what we cooked always? What about what we bought? I mean, I paid someone to cook it for me! Just ordered some sushi from a place around here that is apparently pretty good and its all I can think about!
Jonathon thanks good news was it still sealed with the o-ring and worked. Sure this thread can include food you’ve bought.
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