What did everyone cook today?
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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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Happy Labor Day, a day that so many people hit the grill. So, What are you grilling today? Me I’m making Kofta, a Mediterranean lamb sausage. Also, several states around me switch from virtual to in-person classes for the kids tomorrow. Let’s all continue praying for our kids, teachers, administrators, bus drivers, maintenance, support staff, and all people necessary to educate our children. Many they have a safe and smooth transition going back to school.
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Bbqing some beer brats and hotdogs, potato salad, corn on the cob with friends on the deck (socially distanced…)
alanburkholder Did the same with a different group. Smoked a Porchetta, made Antipasto salad, Gremolata, Pork Gravy and Slovenian Plum Dumplings for a small gathering. Yep, everyone ate very well.
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Happy Labor Day, a day that so many people hit the grill. So, What are you grilling today? Me I’m making Kofta, a Mediterranean lamb sausage. Also, several states around me switch from virtual to in-person classes for the kids tomorrow. Let’s all continue praying for our kids, teachers, administrators, bus drivers, maintenance, support staff, and all people necessary to educate our children. Many they have a safe and smooth transition going back to school.
Chef That sounds really good. Just left overs today as we had a VA inspection this morning that we had to do. Yesterday, did some Beef ribs while doing paperwork in the office. Performed too well & quicker. I think that humidity has a definite impact on the performance of the smoker & lower seems to be better & lower it was, for here anyways, yesterday. So we did keeps it simple. I did do some brats & butts as few weeks ago that I will try to post before long. We have just been swamped the last few weeks, so kept it simple yesterday. Checked Walmart again real quick the other day & still wiped out of canning material & equipment. Thankfully, I always keeps a stock, but also try to maintain it & that I have not been able to do las well lately. Made up about 12 quarts of fresh pear butter & simple canned pears, from the pear trees, for two nights recently, so used up a good bit of my stock & we need to replenish sooner or later. I still have about a box or so left of wide mouth & a box or so of regular. It is crazy though, usually it looks like we must be the only folks buying canning stuff & now it looks more like we are the only ones not buying it.
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In the pantheon of bad ideas by me, this may very well sit atop all others, certainly above all other food or drink based drinks (not decisions I made while drunk as I made MANY MANY worse decisions than this during drinking). Thought process was that it might add a little heat and smokiness to a sweet margarita. It turned out to be a bitter, undrinkable concoction that could gag a maggot!
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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Chef That sounds really good. Just left overs today as we had a VA inspection this morning that we had to do. Yesterday, did some Beef ribs while doing paperwork in the office. Performed too well & quicker. I think that humidity has a definite impact on the performance of the smoker & lower seems to be better & lower it was, for here anyways, yesterday. So we did keeps it simple. I did do some brats & butts as few weeks ago that I will try to post before long. We have just been swamped the last few weeks, so kept it simple yesterday. Checked Walmart again real quick the other day & still wiped out of canning material & equipment. Thankfully, I always keeps a stock, but also try to maintain it & that I have not been able to do las well lately. Made up about 12 quarts of fresh pear butter & simple canned pears, from the pear trees, for two nights recently, so used up a good bit of my stock & we need to replenish sooner or later. I still have about a box or so left of wide mouth & a box or so of regular. It is crazy though, usually it looks like we must be the only folks buying canning stuff & now it looks more like we are the only ones not buying it.
calldoctoday Pear butter and canned pears. I planted 4 trees last year, hoping to get a few next year. I love pear butter, pear preserve (just give me a few good biscuits to go along with it). But my favorite is Pear Pie, same as apple pie, just uses pears. Kieffer pears seem the best for pear pies.
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I like that Pear Pie Idea. Pears work great as an Apple substitute with a nice soft delicate texture & taste.
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In the pantheon of bad ideas by me, this may very well sit atop all others, certainly above all other food or drink based drinks (not decisions I made while drunk as I made MANY MANY worse decisions than this during drinking). Thought process was that it might add a little heat and smokiness to a sweet margarita. It turned out to be a bitter, undrinkable concoction that could gag a maggot!
Jonathon what exactly did you add?
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alanburkholder Did the same with a different group. Smoked a Porchetta, made Antipasto salad, Gremolata, Pork Gravy and Slovenian Plum Dumplings for a small gathering. Yep, everyone ate very well.
zbigjeff That looks so good and so professionally truss, better than any sous chef I ever had assisting me. What did you stuff it with. The old Italian traditionally stuffed it with liver and fennel, not my choice.
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I like that Pear Pie Idea. Pears work great as an Apple substitute with a nice soft delicate texture & taste.
calldoctoday One of my family’s favorite is Pear Crepes topped with whipped cream and sprinkled with a bit of brown sugar and cinnamon
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Ay, Ay, Ay, Pear Crepes sounds wonderful. My Mother used to make the most delicious crepes when I was a kid & she made them perfectly, with no fancy machines. I don’t recall any pear, although she may have used them at times as the flavor does come to mind. We have tried to make them as well, but could never even come close to matching hers.
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Rib eyes and Country pork ribs.
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Did some ribeyes for supper lasg night.
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Ay, Ay, Ay, Pear Crepes sounds wonderful. My Mother used to make the most delicious crepes when I was a kid & she made them perfectly, with no fancy machines. I don’t recall any pear, although she may have used them at times as the flavor does come to mind. We have tried to make them as well, but could never even come close to matching hers.
calldoctoday Do you need a recipe for sweet, breakfast crepes?
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In the pantheon of bad ideas by me, this may very well sit atop all others, certainly above all other food or drink based drinks (not decisions I made while drunk as I made MANY MANY worse decisions than this during drinking). Thought process was that it might add a little heat and smokiness to a sweet margarita. It turned out to be a bitter, undrinkable concoction that could gag a maggot!
Jonathon not quite sure what it is that you did. It looks like some vacuum packed jalapeno and tequila.
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zbigjeff That looks so good and so professionally truss, better than any sous chef I ever had assisting me. What did you stuff it with. The old Italian traditionally stuffed it with liver and fennel, not my choice.
Chef Well, kinda old Italian. Here’s the list:
Sweet Desert Wine- Vin Santo: 4.75 ozs
Ground Pork: 11.9 ozs
Panko: 4.8 ounces
Pine Nuts Toasted : 4.8 ozs
Yellow Raisins: 4.8 ozs (Soaked in wine)
Garlic: 8 cloves
Onions Diced: 3 onions
Sage Dried: 1.35 Tbls
Parsely Dried: 1.35 Tbls
Rosemary Dried: 1.35 Tbls
Olive Oil: 3 Tbls
Pork Belly: 5.2 lbs (Butterflied)
Pork Loing: 3.7 lbs (Butterflied) -
zbigjeff That looks so good and so professionally truss, better than any sous chef I ever had assisting me. What did you stuff it with. The old Italian traditionally stuffed it with liver and fennel, not my choice.
Chef BTW: Thanks for the truss job comment. After I learned how to do some years ago, it’s fairly easy. Was forced to do this one without assistance and in the end, took me about 3 mins after I finished the first two rows. But, handling a 13 lb beast full of stuffing was challenging.
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