What did everyone cook today?
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GWG8541 JoeB I remember them being called both a John Wayne and P-38. Learned never to carry them in my pockets without being secured to many puncture wounds from a floppy one. I usually traded for what I didn’t want or what I figured I could roll over something better down the road or for poker fodder.
YooperDog and it ends with “that’s my story and I’m sticking to it”
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Tex_77 looks great. Cooking for a crowd? Nice flat top
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Tex_77 looks awesome
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wdaly
I have never tried bacon wrapped asparagus, sure looks good.Life is a Garden - Dig it.
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wdaly
I have never tried bacon wrapped asparagus, sure looks good.lkrfletcher Just one change for the bacon wrapped bacon. I’ve found it better to at least start the bacon (like half cooked) and then wrap it around the asparagus because cooking it all the way on the asparagus tend to make the asparagus (unless huge), overcooked. Just an option. But, if you put it out before dinner is served, it will be GONE ASAP. Even the people who normally don’t like asparagus will devour them. OR just make a ton.
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lkrfletcher Just one change for the bacon wrapped bacon. I’ve found it better to at least start the bacon (like half cooked) and then wrap it around the asparagus because cooking it all the way on the asparagus tend to make the asparagus (unless huge), overcooked. Just an option. But, if you put it out before dinner is served, it will be GONE ASAP. Even the people who normally don’t like asparagus will devour them. OR just make a ton.
zbigjeff I’m going to have to try it that way next time. I always use thin cuts of my bacon on thin asparagus. It’s a little shriveled but it was never a big deal to me. I’m going to try it your way next time.
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wdaly
I have never tried bacon wrapped asparagus, sure looks good.lkrfletcher Bacon wrapped fresh green beans are good too. Just take a bundle of fresh snapped green beans, maybe 2-3" in diameter. Blanch the green beans in hard boiling water with about 2 Tbspns or so of brown sugar in it. Blanch for maybe 5 minutes max. The beans will be extremely bright green, but still crunchy. Pre-cook thick sliced bacon about halfway so that it is still soft & not crispy yet. Wrap the bundle of beans in a strip of bacon & put it on the grill, turning often, until bacon is crispy, maybe 10 minutes. Or, smoke em in your smoker at the highest temp you can get it. Real high with a stick burner, so you may only have to smoke em 10-15 minutes, but with a gas burner, you will probably have to smoke em about 30 minutes. Season them as you would like. A honey garlic works good, a chile lime works great or even a Mediterranean mix of ground dried peppers, garlic, pink salt works well. Apple wood works good if you are smoking them. Folks will gobble em up, but not as fast as the asparagus.
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lkrfletcher Just one change for the bacon wrapped bacon. I’ve found it better to at least start the bacon (like half cooked) and then wrap it around the asparagus because cooking it all the way on the asparagus tend to make the asparagus (unless huge), overcooked. Just an option. But, if you put it out before dinner is served, it will be GONE ASAP. Even the people who normally don’t like asparagus will devour them. OR just make a ton.
zbigjeff Great idea. This asparagus was pretty thick so cooked about right for me. Wife likes her bacon a little crispier. I’m going to try your way next time. Thanks.
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lkrfletcher Bacon wrapped fresh green beans are good too. Just take a bundle of fresh snapped green beans, maybe 2-3" in diameter. Blanch the green beans in hard boiling water with about 2 Tbspns or so of brown sugar in it. Blanch for maybe 5 minutes max. The beans will be extremely bright green, but still crunchy. Pre-cook thick sliced bacon about halfway so that it is still soft & not crispy yet. Wrap the bundle of beans in a strip of bacon & put it on the grill, turning often, until bacon is crispy, maybe 10 minutes. Or, smoke em in your smoker at the highest temp you can get it. Real high with a stick burner, so you may only have to smoke em 10-15 minutes, but with a gas burner, you will probably have to smoke em about 30 minutes. Season them as you would like. A honey garlic works good, a chile lime works great or even a Mediterranean mix of ground dried peppers, garlic, pink salt works well. Apple wood works good if you are smoking them. Folks will gobble em up, but not as fast as the asparagus.
calldoctoday Darn it. That also sounds like a piece of heaven (Re: green beans with honey garlic).
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zbigjeff Great idea. This asparagus was pretty thick so cooked about right for me. Wife likes her bacon a little crispier. I’m going to try your way next time. Thanks.
wdaly Just trying to supply different methods. Just like calldoctoday did with the “green beans” post. People on this site each very well. Just have fun with it.
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I, too, love wrapping my green vegetables in bacon. After cooking, I eat the bacon and discard the greens.
Kidding… I wouldn’t let that green stuff anywhere near my bacon!
gChart That’s funny. Just about sounds like one of my fish cooking jokes, well every body’s fish cooking joke!
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lkrfletcher Bacon wrapped fresh green beans are good too. Just take a bundle of fresh snapped green beans, maybe 2-3" in diameter. Blanch the green beans in hard boiling water with about 2 Tbspns or so of brown sugar in it. Blanch for maybe 5 minutes max. The beans will be extremely bright green, but still crunchy. Pre-cook thick sliced bacon about halfway so that it is still soft & not crispy yet. Wrap the bundle of beans in a strip of bacon & put it on the grill, turning often, until bacon is crispy, maybe 10 minutes. Or, smoke em in your smoker at the highest temp you can get it. Real high with a stick burner, so you may only have to smoke em 10-15 minutes, but with a gas burner, you will probably have to smoke em about 30 minutes. Season them as you would like. A honey garlic works good, a chile lime works great or even a Mediterranean mix of ground dried peppers, garlic, pink salt works well. Apple wood works good if you are smoking them. Folks will gobble em up, but not as fast as the asparagus.
calldoctoday
Awesome. Thanks for sharingLife is a Garden - Dig it.
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calldoctoday
Awesome. Thanks for sharingI made a couple new brats today to celebrate the 5th of May. The first was a full batch (25 lbs) of the mexi-chorizo blend with 2 lbs of roasted Hatch Chiles and 2 lbs of the High temp Ghost Chile cheese and the other was a Michelada beer brat. I’d share the Michelada recipe but it was more of an improv. I used smoked red Chile flakes, smoked chopped garlic, chipotle powder, tomato paste and a canned Michelada. The crew loved it!
Better Living Through BBQ!
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I made a couple new brats today to celebrate the 5th of May. The first was a full batch (25 lbs) of the mexi-chorizo blend with 2 lbs of roasted Hatch Chiles and 2 lbs of the High temp Ghost Chile cheese and the other was a Michelada beer brat. I’d share the Michelada recipe but it was more of an improv. I used smoked red Chile flakes, smoked chopped garlic, chipotle powder, tomato paste and a canned Michelada. The crew loved it!
Joe Hell you are going to need some barley pops along with those chorizo brats
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zbigjeff Great idea. This asparagus was pretty thick so cooked about right for me. Wife likes her bacon a little crispier. I’m going to try your way next time. Thanks.
Question. It’s been a while since I made liverwurst. The flavor of this batch is good. Could have emulsified the meat a little more. My question is, what caused the casing wrinkles? Understuffing?
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Question. It’s been a while since I made liverwurst. The flavor of this batch is good. Could have emulsified the meat a little more. My question is, what caused the casing wrinkles? Understuffing?
wdaly said in What did everyone cook today?:
Question. It’s been a while since I made liverwurst. The flavor of this batch is good. Could have emulsified the meat a little more. My question is, what caused the casing wrinkles? Understuffing?
If I dip in cold water for about 20 minutes right after they come out of the cooking kettle, I get very little shrink or wrinkles.
Something I would like to figure out is how to eliminate the small air pockets before stuffing.
Paul
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wdaly said in What did everyone cook today?:
Question. It’s been a while since I made liverwurst. The flavor of this batch is good. Could have emulsified the meat a little more. My question is, what caused the casing wrinkles? Understuffing?
If I dip in cold water for about 20 minutes right after they come out of the cooking kettle, I get very little shrink or wrinkles.
Something I would like to figure out is how to eliminate the small air pockets before stuffing.
processhead I went straight to ice bath. They weren’t wrinkled after cooking.
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wdaly what internal temperature do you bring them up to when cooking?
Stuffing them tighter might help if you are doing everything else right.
Paul
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wdaly what internal temperature do you bring them up to when cooking?
Stuffing them tighter might help if you are doing everything else right.
processhead I may have over cooked a little. They were 170° when I took them out of the water.
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