What did everyone cook today?
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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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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.I made a Kraut Bierock-like dish. I had a problem with them sealing but it sure was tasty. They are filled with ground beef, onion, cabbage, kraut and mozzarella. They were baked until browned and brushed with melted butter and served with a horseradish aioli.
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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?
calldoctoday They were good i didn’t notice much of difference in taste or tenderness, but it sure msde cutting up the final product easier.
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Dixie breakfast links.
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I made a Kraut Bierock-like dish. I had a problem with them sealing but it sure was tasty. They are filled with ground beef, onion, cabbage, kraut and mozzarella. They were baked until browned and brushed with melted butter and served with a horseradish aioli.
Joe Hell What’s not to like? Never quite had it that way. But, the combo is very inviting. Well done.
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calldoctoday They were good i didn’t notice much of difference in taste or tenderness, but it sure msde cutting up the final product easier.
Tex_77 I am going to have to try that next time I do a few Spatchcocks.
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Life is a Garden - Dig it.
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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
Sorry but I have to ask. What is the advantage of doing chicken this way? Have seen it many times but have never actually done it. Why not just cut it up and do pieces separately? -
Tex_77
Sorry but I have to ask. What is the advantage of doing chicken this way? Have seen it many times but have never actually done it. Why not just cut it up and do pieces separately?PapaSop It cooks more evenly than cooking whole, and dries out less than if it were in individual pieces. Plus you only have one piece of meat to contend with, rather than a bunch of pieces.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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PapaSop It cooks more evenly than cooking whole, and dries out less than if it were in individual pieces. Plus you only have one piece of meat to contend with, rather than a bunch of pieces.
Tex_77 Guess I better give it a go this spring. Thanks.
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I don’t have any pics of the final product but I did make this lineup of sausages today. The Char Siu is a new one. It’s made with the same ingredients you would use when making Chinese bbq pork. It turned out delicious!
Joe Hell No Gochujang hot pepper past??
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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 I tried that method a while back… I felt very sorry for the bird. Looked like it was mauled by a Bob cat. HAPPY DANCE FOR YOUR SUCCESS
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Just a snack to celebrate above freezing temps. Nice to fire up the Weber again. Alder wood provided the smoke. Really loving the alder. Mild, woody and a perfect compliment.
!
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JoeB funny you say that…,I almost bought a huge amount of that today! That’s another sausage coming soon!
Joe Hell I always have some Gochujang and Miso’s in the house. Use it for a variety of dishes. People say “what are you using?”. They first of all say “it’ll be too spicy” or “what the heck is it?”. The looks on their faces are precious when I tell them I used it in the spice blend because they liked it. Keep up the good work at tantalizing the taste buds.
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