What did everyone cook today?
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Another batch of venison snack sticks using sweet teriyaki jerky seasoning and venison cheddar dogs using hot dog and bologna seasoning
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BDool35329 Nice choice on the 26 mm cellulose. The more times I make “sticks” (a little too big to be a true stick) the more I am liking it. I’ve done it on pheasant and goose sticks and man do they present a nice finished product! Interesting on using the teriyaki jerky for those. Are you using it at 100% strength or a little more seasoning per lb? The #1 thing I hear on our Teriyaki Jerky is that it is too hot, so I am wondering if using it as a snack sticks calms it down a little?
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BDool35329 Nice choice on the 26 mm cellulose. The more times I make “sticks” (a little too big to be a true stick) the more I am liking it. I’ve done it on pheasant and goose sticks and man do they present a nice finished product! Interesting on using the teriyaki jerky for those. Are you using it at 100% strength or a little more seasoning per lb? The #1 thing I hear on our Teriyaki Jerky is that it is too hot, so I am wondering if using it as a snack sticks calms it down a little?
Hey Jonathan they were actually the hot dogs don’t know what I did posting pic. The teriyaki seasoning was a hit with everyone and I did cut it back by a couple tbspns. But I would have liked it with more seasoning. Was my 1st time making hot dogs and they came out perfect following everything I’ve been learning on meatgistics. Now to work on my linking skills haha.Here’s the snack sticks
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Not pretty, but simple and easy. Comfort food in mid January.
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Pork chops, cream of shrooms , tatoes and something yellow.
Awesome! And yeah, some Maker’s to wash it down. Milk was the other option…Probably wishing the milk was best choice come tomorrow
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calldoctoday yea, cast iron and rice with finger trick. One of the most fascinating things she did was with her 4 cup drip coffee pot. She would PACk to the brim Union Coffee and chicory , and take tablespoons of boiling water and spoon it over the coffee. It was as tick as syrup. All of her silver plated tea spoons dissolved the silver leaving nothing but brass. The only way I could drink it was about 1/4 coffee and balance boiling milk.
Chef Those were the days. I used to work with a guy years ago (when we were in Houston) that I would take fishing every now & then. He was a really good guy & an even better accountant (I am not an accountant, but he was for the operation I worked for) & he would prepare coffee for us like that early in the morning. I loved that coffee & it was some of the best, this stuff would really get you going. Those were the days.
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calldoctoday Commercial size around 40-50 quart. Just can’t remember the exact size since haven’t done anything in the hall’s kitchen since last 2-22-20 (an annual event that pulled in around 10K people) where we used 5 of those to make “bograč” (a Slovenian Stew). Then, “The Covid” happened. Yes, we have some good size ovens that are close to 80 years old or more (They’re all cast iron). We only use them primarily for weddings and larger functions. BTW: there were around 20 other food vendors for that size of an event.
zbigjeff That sounds wonderful & whew. those are some pots. I sure do hope we can hurry & put this stuff behind us & get back at it again, full steam.
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zbigjeff That sounds wonderful & whew. those are some pots. I sure do hope we can hurry & put this stuff behind us & get back at it again, full steam.
calldoctoday Many of my grandma’s people used those same pots to cook for 500+ weddings. Maybe a couple are newer. But, most of them have some stories to tell. Yep, wishing for those times again. Just finished with a “Zoom” board meeting and thank god we have some reserves. Many others are sinking or sank awhile ago.
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Fired up the Brinkman grill tonight to cook this 2 inch tomahawk.
No fancy prep. Just beef, salt, pepper and fire. You will have to forgive me for forgetting to get a picture of it right off the fire before slicing it up.
I just seared both sides over the fire and then moved it off to the side and closed up the grill till it got up to 130 degrees on the inside.
Paul
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That looks great. Doneness looks spot-on!
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processhead Tomahawks are always fun and that looks awesome!
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Fired up the Brinkman grill tonight to cook this 2 inch tomahawk.
No fancy prep. Just beef, salt, pepper and fire. You will have to forgive me for forgetting to get a picture of it right off the fire before slicing it up.
I just seared both sides over the fire and then moved it off to the side and closed up the grill till it got up to 130 degrees on the inside.processhead Beautiful, I mean perfect!
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Fired up the Brinkman grill tonight to cook this 2 inch tomahawk.
No fancy prep. Just beef, salt, pepper and fire. You will have to forgive me for forgetting to get a picture of it right off the fire before slicing it up.
I just seared both sides over the fire and then moved it off to the side and closed up the grill till it got up to 130 degrees on the inside. -
calldoctoday Many of my grandma’s people used those same pots to cook for 500+ weddings. Maybe a couple are newer. But, most of them have some stories to tell. Yep, wishing for those times again. Just finished with a “Zoom” board meeting and thank god we have some reserves. Many others are sinking or sank awhile ago.
zbigjeff I got caught in one of those, actually I was invited, when on assignment in New Jersey, I believe it was (it might have been a New York assignment), about 20 some odd years ago. That was amazing. The food was terrific & the good times rolled.
Yes, it is sad, truly sad. I hate to say it like this, but this is when living low really means something. I am very glad you are surviving & staying in business, probably by following many of these principles, as sad as it sounds. Believe me, I understand. -
I had the hankering to do something meat related but I didn’t feel like hauling out all the equipment. So I thawed out 1 lb of (straight) venison and made up some restructured jerky with a jerky gun. I haven’t made that in many years, and certainly not since learning about protein extraction. Smoked it up on the Pit Boss. It came out pretty darned good. I’ve never had restructured jerky like this.
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Reverse sear on the new Camp Chef, have to be honest here, while I grabbed a new Ultimate Steak and Roast Rub I didn’t remember to put it in my bag, so this is just salt and pepper. Also, I am still figuring this searbox/pellet grill out, so I couldn’t leave it on the sear box as long as I normally would.
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I had the hankering to do something meat related but I didn’t feel like hauling out all the equipment. So I thawed out 1 lb of (straight) venison and made up some restructured jerky with a jerky gun. I haven’t made that in many years, and certainly not since learning about protein extraction. Smoked it up on the Pit Boss. It came out pretty darned good. I’ve never had restructured jerky like this.
gChart man that looks like store bought. Great job. How was the bite on those.?
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cdavis said in What did everyone cook today?:
gChart man that looks like store bought. Great job. How was the bite on those.?
Thanks! There’s some good chew for sure. Jerky has a bit of flex to it. I used some old jalapeno seasoning that I had sitting around. I’ve read recommendations on adding Sure Gel to restructured jerky. I didn’t feel like dipping into the Sure Gel for just 1 lb of meat so I added 3 tbsp NFDM and a little water; mixed until I got protein extraction. Used Pit Boss pellet grill. Did 125° for 1 hour (cracked the lid open), then 145° for 2 hours, then 175° until 160° internal temp.
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cdavis said in What did everyone cook today?:
gChart man that looks like store bought. Great job. How was the bite on those.?
Thanks! There’s some good chew for sure. Jerky has a bit of flex to it. I used some old jalapeno seasoning that I had sitting around. I’ve read recommendations on adding Sure Gel to restructured jerky. I didn’t feel like dipping into the Sure Gel for just 1 lb of meat so I added 3 tbsp NFDM and a little water; mixed until I got protein extraction. Used Pit Boss pellet grill. Did 125° for 1 hour (cracked the lid open), then 145° for 2 hours, then 175° until 160° internal temp.
gChart I haven’t done restructured jerky in a long time. That looks so good I have to do it. Thanks.
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cdavis said in What did everyone cook today?:
gChart man that looks like store bought. Great job. How was the bite on those.?
Thanks! There’s some good chew for sure. Jerky has a bit of flex to it. I used some old jalapeno seasoning that I had sitting around. I’ve read recommendations on adding Sure Gel to restructured jerky. I didn’t feel like dipping into the Sure Gel for just 1 lb of meat so I added 3 tbsp NFDM and a little water; mixed until I got protein extraction. Used Pit Boss pellet grill. Did 125° for 1 hour (cracked the lid open), then 145° for 2 hours, then 175° until 160° internal temp.
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cdavis said in What did everyone cook today?:
gChart man that looks like store bought. Great job. How was the bite on those.?
Thanks! There’s some good chew for sure. Jerky has a bit of flex to it. I used some old jalapeno seasoning that I had sitting around. I’ve read recommendations on adding Sure Gel to restructured jerky. I didn’t feel like dipping into the Sure Gel for just 1 lb of meat so I added 3 tbsp NFDM and a little water; mixed until I got protein extraction. Used Pit Boss pellet grill. Did 125° for 1 hour (cracked the lid open), then 145° for 2 hours, then 175° until 160° internal temp.
gChart Wow, That looks amazing!
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