What did everyone cook today?
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Tex_77 That is some FINE looking ribeye. I normally don’t trim the “tail” because some want to devour it outside of a restaurant setting. If they don’t like it, that’s what knives are used for. Cutout what you don’t like and enjoy.
It has been raining here for almost 10 hours now with no let up expected for awhile and with temps down into the low 60’s. Time for soup. Made a big pot of chicken tortilla soup. -
Smoked meatloaf tonight. 2 lbs 93/7 ground beef, 1lb 75/25 ground pork rehydrated carrots, onions, celery, mixed bell peppers, ketchup powder, Worcestershire powder, garlic powder, smoked pepper, beef base, onion soup base, egg, panko crumbs and ketchup.
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Chicago Bratz.
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Smoked meatloaf tonight. 2 lbs 93/7 ground beef, 1lb 75/25 ground pork rehydrated carrots, onions, celery, mixed bell peppers, ketchup powder, Worcestershire powder, garlic powder, smoked pepper, beef base, onion soup base, egg, panko crumbs and ketchup.
johnsbrewhouse Very nice, I did not know anyone else did the smoked meat loafs. Sometimes I smoke em, then slice em, then put a few stripes on em from the hot iron. That is some good looking tuff you have there, those are beautiful!
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It has been raining here for almost 10 hours now with no let up expected for awhile and with temps down into the low 60’s. Time for soup. Made a big pot of chicken tortilla soup.
YooperDog That looks good, but too hot for honey here right now, maybe in a few months.
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Chicago Bratz.
pr0wlunwoof Love that Kraut.
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YooperDog Yooper, any information you can figure up on it, let us know. That looks nice & I would like to try it.
calldoctoday I haven’t forgotten about the baleron. Here is what I have learned through some study and research. Baleron is similar to Cottage ham here in the States and made with the coppa muscle. I am working on a recipe break down and my next foray into making this. My initial try was with a butt and seasonings and process from translating. My deeper dive into this has been an education and I am looking forward to showing the final product and recipe. Lots of activities going on here in the next 60 days but I am hoping to get it done in the next 30 days.
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johnsbrewhouse Very nice, I did not know anyone else did the smoked meat loafs. Sometimes I smoke em, then slice em, then put a few stripes on em from the hot iron. That is some good looking tuff you have there, those are beautiful!
calldoctoday I do a smoked meatloaf with a mustard/ketchup glaze that’s a big hit at the house when I do it.
I might need to pull that recipe back out. It’s been a little while.
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calldoctoday I do a smoked meatloaf with a mustard/ketchup glaze that’s a big hit at the house when I do it.
I might need to pull that recipe back out. It’s been a little while.
TexLaw Absolutely, Break It On Out!
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calldoctoday I haven’t forgotten about the baleron. Here is what I have learned through some study and research. Baleron is similar to Cottage ham here in the States and made with the coppa muscle. I am working on a recipe break down and my next foray into making this. My initial try was with a butt and seasonings and process from translating. My deeper dive into this has been an education and I am looking forward to showing the final product and recipe. Lots of activities going on here in the next 60 days but I am hoping to get it done in the next 30 days.
YooperDog Learning something new each day opens many doors that were once closed. Keep on learning. It’s a very good reason to want to have that morning coffee.
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YooperDog Learning something new each day opens many doors that were once closed. Keep on learning. It’s a very good reason to want to have that morning coffee.
Cleaning out the freezer before Dove season opens tomorrow. Can’t wait for the fall hunting seasons! Found a package of dove that I didn’t know I had. That’s always a nice surprise.
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Cleaning out the freezer before Dove season opens tomorrow. Can’t wait for the fall hunting seasons! Found a package of dove that I didn’t know I had. That’s always a nice surprise.
cdub2007 Looks great. I have never had dove, but I do know that tomorrow, being north of I-10, there will be gunshots everywhere. I have been seeing so many doves around my pasture. Maybe I should begin hunting.
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i think it would be a lot like grouse
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Smoked some bone in chicken thighs today then seared then really quick on the CharBroil. Salt, pepper and some Excalibur Grill In Grill Out seasoning.
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More BLT’s with peppered bacon from Red Raiders Meat.
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Grabbed a three pack of sirloins from Sam’s club a few days ago. Sirloin is not my go-to but the price was right. Grilled one the first night. As expected a little chewy but taste was great. Vac sealed the other two. Took one out today and put in the Sous Vide. 135 for about 1 1/2 hours. Just a little over a minute direct sear each side.
What a difference. An even pink throughout and a lot more tender. Perhaps go 2hrs Sous Vide next time.
A note on the foil potatoes. Usually add some garlic powder to them but seen the Garlic Romano wing shake. Yep, it works. Very good. Added more after cooking. As Jonathan and Austin said… Good on everything.
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Third night in a row with steak. Ribeye tonight and a change of pace with a little surf. The weird part. $14 total cost on this. Last gourmet burger outing was $15 just for the burger without extras. Hmm. I’m good with this and my time.
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Cleaning out the freezer before Dove season opens tomorrow. Can’t wait for the fall hunting seasons! Found a package of dove that I didn’t know I had. That’s always a nice surprise.
cdub2007 that is a good find. Heading out to hunt a few myself on Friday! Hopefully I too will be enjoying some of those little nuggets of bacon wrapped goodness this weekend!
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All this talk about doves is making me hungry. Sealy Texas is a self proclaimed dove capital of this region. They all seem to be in my pasture, trees, powerlines. Just teasing me…Guess if I gave the cops a slab of ribs, they would turn their head.
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