What did everyone cook today?
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gChart Looks great to me.
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I was inspired to do steak by zbigjeff and hit up one of our local grocery stores Meijers, for $5.99 lb Porterhouses. I did the reverse sear and man oh man were they awesome. I pulled them at 115 and seared them to medium/rare.
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Tex_77 - OMG Tex - Looks sooooo good. Very Nice!
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gChart said in What did everyone cook today?:
Nothing fancy, just some venison/pork Jerry’s brats in collagen.
Those look great and I like the platter!
How would you compare the Jerry’s Brat seasoning against Blue Ribbon Brat seasoning?processhead said in What did everyone cook today?:
How would you compare the Jerry’s Brat seasoning against Blue Ribbon Brat seasoning?
Honestly, I haven’t tried the Blue Ribbon yet. I really need to, probably will within the next year. Like the description says, Jerry’s is a “mild classic flavored” brat. I’ve got 5 young mouths, most of which aren’t very adventuresome, and almost everyone loves these.
For those that have made both, I’d be curious to hear a comparison.
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processhead said in What did everyone cook today?:
How would you compare the Jerry’s Brat seasoning against Blue Ribbon Brat seasoning?
Honestly, I haven’t tried the Blue Ribbon yet. I really need to, probably will within the next year. Like the description says, Jerry’s is a “mild classic flavored” brat. I’ve got 5 young mouths, most of which aren’t very adventuresome, and almost everyone loves these.
For those that have made both, I’d be curious to hear a comparison.
gChart said in What did everyone cook today?:
processhead said in What did everyone cook today?:
How would you compare the Jerry’s Brat seasoning against Blue Ribbon Brat seasoning?
Honestly, I haven’t tried the Blue Ribbon yet. I really need to, probably will within the next year. Like the description says, Jerry’s is a “mild classic flavored” brat. I’ve got 5 young mouths, most of which aren’t very adventuresome, and almost everyone loves these.
For those that have made both, I’d be curious to hear a comparison.
Like you, I have only made the Blue Ribbon brat, and I like it a lot. Also looking to hear from those who have made both and how they would compare them.
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processhead said in What did everyone cook today?:
How would you compare the Jerry’s Brat seasoning against Blue Ribbon Brat seasoning?
Honestly, I haven’t tried the Blue Ribbon yet. I really need to, probably will within the next year. Like the description says, Jerry’s is a “mild classic flavored” brat. I’ve got 5 young mouths, most of which aren’t very adventuresome, and almost everyone loves these.
For those that have made both, I’d be curious to hear a comparison.
gChart The Blue Ribbon have a slight bite, not long lasting. We had them last night. My wife told me she doesn’t like the bite now, she had them before. It was the same batch with the exception that I cooked them in beer and finished them on the grill.
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gChart The Blue Ribbon have a slight bite, not long lasting. We had them last night. My wife told me she doesn’t like the bite now, she had them before. It was the same batch with the exception that I cooked them in beer and finished them on the grill.
johnsbrewhouse - Blue ribbon is the big winner in this household.
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Chef - That is a winner - Well done
Just a few Willy’s with cheddar cheese today.
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gChart nice looking Polish platter. I won’t show my wife that one.
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wdaly nice. Willys is a good one.
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wdaly the willie’s ,taco with hot pepper cheese and the maple bacon with cheddar are my family’s favorites
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wdaly the willie’s ,taco with hot pepper cheese and the maple bacon with cheddar are my family’s favorites
craigrice I’ll have to try the maple bacon with cheddar cheese. Sounds good. I only make about three pounds at a time so I can try different ones and have a variety on hand. My niece really likes them.
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gChart The Blue Ribbon have a slight bite, not long lasting. We had them last night. My wife told me she doesn’t like the bite now, she had them before. It was the same batch with the exception that I cooked them in beer and finished them on the grill.
johnsbrewhouse Blue Ribbon and Philly Cheese Steak are a tie over here. Per request, I just made 6 lbs of Philly Cheese Steak with Motz and 5 lb of Maple Breakfast patties because they also like them on their English muffins in the morning. I said OK and it was done.
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Rubbed up some skin-on, bone-in chicken thighs and cooked 'em hot and fast on the Pit Boss. It was hard to stop stuffing my face.
gChart looks great.
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Home pizza two ways one with homemade pizza sauce and one with a homemade alfredo sauce. Both with Excalibur’s Mild Italian sausage.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Home pizza two ways one with homemade pizza sauce and one with a homemade alfredo sauce. Both with Excalibur’s Mild Italian sausage.
Tex_77 Oh Boy, it’s pizza night tonight! Do we have pilsner for one & a good lager or better yet a porter for the other? They look really good so you need something good to help wash em down.
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Tex_77 Oh Boy, it’s pizza night tonight! Do we have pilsner for one & a good lager or better yet a porter for the other? They look really good so you need something good to help wash em down.
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Nothing fancy but a couple porterhouses going down on the bar b. Topped with Heath Riles Garlic Butter and Walton Ultimate Steak and Roast Rub. Wish I had some sliced portabella mushrooms in Au jus to top it as well.
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