What did everyone cook today?
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zbigjeff It depends on what I am grinding for.
calldoctoday Hamburgers only. I understand all the grinds for different sausages. I also understand “it’s a preference”. Just wanted to know what others thought about hamburger patty grinds.
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zbigjeff There is no such thing as Rib Eye with a bone, even if that is what a lot of shops want to call it. That is a Rib Steak & we used to get it for real cheap as no one wanted it. Now they started calling things Rib Eye with a bone, Rib Eye without a bone, Cowboy Steak, etc. & the prices went sky high. It was like the first time I saw Dorado or Dolphin called Mahi Mahi. I figured it was a marketing ploy. Then someone told me that is what they always called them in Hawaii. One thing for certain, when they started calling it Mahi where we were at, the price went WAY UP, along with the demand. Obviously me being the way I am, I was not happy.
calldoctoday I meant to say a ribeye roast including the bone. I have to order that specifically around here as most ribeye roasts arrive without the bone attached (aka: roll or no roll). I always purchase the whole and butcher/trim it myself and get the exact steak thickness and/or roast size I want.
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calldoctoday I meant to say a ribeye roast including the bone. I have to order that specifically around here as most ribeye roasts arrive without the bone attached (aka: roll or no roll). I always purchase the whole and butcher/trim it myself and get the exact steak thickness and/or roast size I want.
zbigjeff OK, Gotcha. A Rib Roast is a nice roast.
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calldoctoday Hamburgers only. I understand all the grinds for different sausages. I also understand “it’s a preference”. Just wanted to know what others thought about hamburger patty grinds.
zbigjeff I like mine about medium I suppose for burgers. I think it is about a 1/4". I do not remember the mm size. I use 3/8" to 1/2" for Chili & the smaller grinds for sausage.
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zbigjeff I like mine about medium I suppose for burgers. I think it is about a 1/4". I do not remember the mm size. I use 3/8" to 1/2" for Chili & the smaller grinds for sausage.
calldoctoday Thanks for the feedback. We’re about the same sizing. Was just wondering what others preferred. Have a good rest of your day. Creating/making your own is something that not many do. That’s why they go out to eat often because their home stuff is nowhere as good/tasty.
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calldoctoday Thanks for the feedback. We’re about the same sizing. Was just wondering what others preferred. Have a good rest of your day. Creating/making your own is something that not many do. That’s why they go out to eat often because their home stuff is nowhere as good/tasty.
zbigjeff You got that right. We cannot afford to do that, but I feel we eat much better. Even though I am fatter than a show dog.
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zbigjeff You got that right. We cannot afford to do that, but I feel we eat much better. Even though I am fatter than a show dog.
calldoctoday All of the bud’s understand that when I go out, it’s either because a friend invited me or I want something that tickles my taste buds. All other times, the different groups spend time cooking something amazing or different. It’s really cool that everyone tries to outdo the other and proud of it. It raises the bar. We eat like kings and queens. It’s not quantity. But, quality. Have a good rest of your day. Oh, btw, I lost 55 pounds eating better. But, there’s still some junk in that trunk.
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calldoctoday All of the bud’s understand that when I go out, it’s either because a friend invited me or I want something that tickles my taste buds. All other times, the different groups spend time cooking something amazing or different. It’s really cool that everyone tries to outdo the other and proud of it. It raises the bar. We eat like kings and queens. It’s not quantity. But, quality. Have a good rest of your day. Oh, btw, I lost 55 pounds eating better. But, there’s still some junk in that trunk.
zbigjeff Well, I cannot say I lost any weight, but I have been doing this a long, long time, so maybe it makes no difference now. I could stand to loose a few though. Yes, I am with you an the going out part. We very rarely every even go out & if we do, we want something local, special (I don’t mean uppity), interesting, & typically no chains.
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Busy last day and a half. Had a virtual BBQ competition for my favorite charity Guide Dogs of America. My first competition and being virtual, what a different vibe, but everyone who participated was in the same boat. It was a great time and a great day. Here are my finished products. and my dinner last night. Brisket, ribs, homemade cornbread and coleslaw, and baked beans.
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Busy last day and a half. Had a virtual BBQ competition for my favorite charity Guide Dogs of America. My first competition and being virtual, what a different vibe, but everyone who participated was in the same boat. It was a great time and a great day. Here are my finished products. and my dinner last night. Brisket, ribs, homemade cornbread and coleslaw, and baked beans.
johnsbrewhouse Looks mighty good. You must have won the competition!
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Busy last day and a half. Had a virtual BBQ competition for my favorite charity Guide Dogs of America. My first competition and being virtual, what a different vibe, but everyone who participated was in the same boat. It was a great time and a great day. Here are my finished products. and my dinner last night. Brisket, ribs, homemade cornbread and coleslaw, and baked beans.
johnsbrewhouse
Wow that looks great. Well done. -
johnsbrewhouse Looks mighty good. You must have won the competition!
Chef We had lots of good entries. We’ll know the results on Monday night. Win, lose or draw, everything went to a good cause.
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Busy last day and a half. Had a virtual BBQ competition for my favorite charity Guide Dogs of America. My first competition and being virtual, what a different vibe, but everyone who participated was in the same boat. It was a great time and a great day. Here are my finished products. and my dinner last night. Brisket, ribs, homemade cornbread and coleslaw, and baked beans.
johnsbrewhouse Mighty Fine Looking Brisket! How about them burnt ends?
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Made buckboard bacon today and kielbasa with the trim.
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Made buckboard bacon today and kielbasa with the trim.
scott farm
Very nice. Looks great -
Made buckboard bacon today and kielbasa with the trim.
scott farm impressive. are those fresh eggs in the background?
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scott farm impressive. are those fresh eggs in the background?
Chef you are correct
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johnsbrewhouse Great cause https://www.guidedogsofamerica.org/
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Chef We had lots of good entries. We’ll know the results on Monday night. Win, lose or draw, everything went to a good cause.
johnsbrewhouse Please keep us posted when you get the results.
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zbigjeff Well, I cannot say I lost any weight, but I have been doing this a long, long time, so maybe it makes no difference now. I could stand to loose a few though. Yes, I am with you an the going out part. We very rarely every even go out & if we do, we want something local, special (I don’t mean uppity), interesting, & typically no chains.
calldoctoday The reason most people eat out a lot is because they don’t know how to create and/or don’t want to bother with it. Those people were totally frustrated with the isolation this year. I viewed them in the warehouse stores and food chains buying up all the completely finished food products. It was hilarious. I’ve always advised when asked that decent to gourmet is about 5-10 mins extra. Keep up the cause my friend. Oh, btw, you’re correct on the “uppity”. More than half of the extremely special foods in restaurants are done at the “local” places that don’t require a coat and tie.
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