What did everyone cook today?
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25# of Dixie style breakfast links, in 21mm collagen casings. Ground using a Waltons #32 grinder, and stuffed with a Walton’s 11# stuffer.
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You must have the patience of a saint to work with 22mm sheep casings. Patience: the capacity to accept or tolerate delay, trouble, or suffering without getting angry or upset.
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Today’s Sunday’s grill: two 1" Cowboy stakes fabricated from a Black Angus beef chuck roll. 4.80 per lb Sam’s, 15% discount by case. HAPPY DANCE
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25# of Dixie style breakfast links, in 21mm collagen casings. Ground using a Waltons #32 grinder, and stuffed with a Walton’s 11# stuffer.
Tex_77 said in What did everyone cook today?:
25# of Dixie style breakfast links, in 21mm collagen casings. Ground using a Waltons #32 grinder, and stuffed with a Walton’s 11# stuffer.
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Tex_77 No idea what happened above but I am not willing to play around with the delete button on this thread, scared it’d nuke the entire thing. What did your better half do to deserve such a meal? Or, what did YOU do to have to make up to her?
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Ten pounds of whole muscle pork jerky. -
That looks great. Could chew on that with a Genny Cream Ale “ALL NIGHT LONG”
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You must have the patience of a saint to work with 22mm sheep casings. Patience: the capacity to accept or tolerate delay, trouble, or suffering without getting angry or upset.
JoeB they were collagen casings not sheep.
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Tex_77 Makes it easer, but still great looking. Lord save the Sheep
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25# Mild Italian put half in 32mm pretubed hog casings, and the other half in bulk bags. Used the Walton’s #32 Grinder and Walton’s 11# stuffer.
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Crock pot pulled pork. Simple, easy, and awesome.
Didn’t think about injecting the PA’s til after it was browning… Next time.
Combination of cider vinegar and pepper flakes gives it a nice kick. Incredible! -
Today’s Sunday’s grill: two 1" Cowboy stakes fabricated from a Black Angus beef chuck roll. 4.80 per lb Sam’s, 15% discount by case. HAPPY DANCE
JoeB Great price. Also, looks wonderfully marbled.
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Crock pot pulled pork. Simple, easy, and awesome.
Didn’t think about injecting the PA’s til after it was browning… Next time.
Combination of cider vinegar and pepper flakes gives it a nice kick. Incredible!PapaSop Loved the aiming juice in the background.
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Two reverse seared rib eyes!
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I spatchcocked a chicken last night, using a new to me method of spatchcocking. Normally I would just cut the back bone out using kitchen shears or a knife and flatten the bird, but after seeing a video on YouTube of someone actually using a knife to cut the meat away from the backbone and ribcage and completely remove, I thought I would give that method a try, and it worked great! It is a little more time consuming, but I’m sure with practice I will get quicker. After seasoning the bird up, I cooked it indirectly on my PK360 using B&B Lump Charcoal and few pieces of mesquite.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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First attempt at Pate de Campagne
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Also made 25# of Finnochiona, Boar Saucisson Sec, and House Salami last weekend. Sprayed with Mold-600.
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skibumben Also, really enjoyed your 6 point peace plan between the gnomes and furry creatures. Someone didn’t electrify those gnomes? Did they?
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GWG8541 Here’s my last sous vide dish. Sirloin steak tenderized with a Jaccard. Seasoned with Za’atar (middle eastern seasoning blend) and sous vide at 128. Then, browned in a cast iron skillet with a light coating of mayo (nice trick) and very tender. Served with creamed mixed veggies.
![20210220_183551[1].jpg](/assets/uploads/files/1613928539176-20210220_183551-1-resized.jpg)
![20210220_184552[1].jpg](/assets/uploads/files/1613928589496-20210220_184552-1-resized.jpg)
Still figuring out the things this Sous Vide will do, but I really do like it. I dry seasoned and vacuum packed some boneless skinless chicken breast with Lemon Pepper and cajun, then seared them in the cast iron after sous vide. Added a Ceasar salad. Easy, but tasty.
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I spatchcocked a chicken last night, using a new to me method of spatchcocking. Normally I would just cut the back bone out using kitchen shears or a knife and flatten the bird, but after seeing a video on YouTube of someone actually using a knife to cut the meat away from the backbone and ribcage and completely remove, I thought I would give that method a try, and it worked great! It is a little more time consuming, but I’m sure with practice I will get quicker. After seasoning the bird up, I cooked it indirectly on my PK360 using B&B Lump Charcoal and few pieces of mesquite.
Tex_77 It looks good! Did deboning it like that have any noticeable impact on the flavor or juiciness that you could tell? Were you satisfied with the results?
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