What did everyone cook today?
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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.
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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.
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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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processhead I may have over cooked a little. They were 170° when I took them out of the water.
Happy Cinco de Mayo everyone. I used chopped smoked brisket to make tacos. They were simple, but tasty. The fresh cilantro and lime really boosted it up.
“You never really die until you end up on the wall at a Cracker Barrel”
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Happy Cinco de Mayo everyone. I used chopped smoked brisket to make tacos. They were simple, but tasty. The fresh cilantro and lime really boosted it up.
GWG8541 Mexicali Taco’s and Mexican Rice.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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JoeB This is $300 in Lawton
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 where is being sold. Looks good. Just don’t know where to look for it.
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JoeB saw it on Facebook Marketplace
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Tex_77 thanks I’ll check it out.
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This post is deleted!
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Excellent point worth paying very close attention to!
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Tex_77 Your killing me. Man that rice looks great. The wife still wanted to stay close to the diet plan. It took some convincing just to do the tacos. Heck, I even passed on beer and mixed drinks. Maybe I had a shot of tequila
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Happy Cinco de Mayo everyone. I used chopped smoked brisket to make tacos. They were simple, but tasty. The fresh cilantro and lime really boosted it up.
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