What did everyone cook today?
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Nothing fancy. Burgers with Waltons Bacon Flavored Patty Mix & ht cheddar. Potato wedges I saw pictures of a few days ago. Corn on the cob. All stuff I learned from watching and listening to you guys. Yum. Got a full belly. Back to calorie reduction techniques tomorrow.Jonesy Team Orange out thier copying what Team Blue is cooking…
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Over roasted spatchcocked/semi deboned chicken.
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Onion Garlic Marinade on a spatchcocked/semi deboned chicken, will either cook it today or tomorrow.
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Cowboy Ribeye tonight for me and my daughter.
Ultimate Steak and Roast
Cooked at 225 degrees till internal temp of 110
Seared about 3 minutes on each side
Finished product
Grimpuppy looks really good. Hope you and your daughter had a wonderfull dinner.
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Jonathon
Hey actually my first time making them this way. Grew up eating these with my dad from a jar by Hormel, hoping this will be similar.I have made headcheese/souse before using pigs hocks which came out great if you like that kinda thing.
That was similar but more terrine style and more tedious having to pick all the meat off the bones.
For this I followed this recipe I found online:
4 Pig’s Feet, Hocks, etc.
1 tsp. Cloves
1-1/2 tsp Pickling Spice
4 cups White Vinegar
2 tbsp. Kosher Salt (not regular table salt)
1 Onion, chopped
Cover pig’s parts with water. Add 1 tbsp salt. Bring to a boil, reduce heat and simmer until meat starts to separate from the bone (2 hours or more). Strain broth through cheesecloth or coffee filter. Combine strained broth, spices, vinegar and onion. Simmer mixture 30 minutes. Put pig’s parts in half gallon jar. Pour broth mixture over pig’s feet. Seal and let set at least 5 days in a cool place before using.Will see how it turns out in a few more days.
“A smooth sea never made a skilled sailor.”
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Ribeyes, Gaucho Rub, broccoli, potatoes, chimichurri. Not a bad way to close out Memorial Day.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Cowboy Ribeye tonight for me and my daughter.
Ultimate Steak and Roast
Cooked at 225 degrees till internal temp of 110
Seared about 3 minutes on each side
Finished product
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Grimpuppy Hopefully you have the chair/couch set up with pillows after consuming THAT. BTW: Looks perfectly cooked and hoping it tasted just as good.
zbigjeff Yes, a nap followed quickly!
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Nothing fancy. Burgers with Waltons Bacon Flavored Patty Mix & ht cheddar. Potato wedges I saw pictures of a few days ago. Corn on the cob. All stuff I learned from watching and listening to you guys. Yum. Got a full belly. Back to calorie reduction techniques tomorrow.
Jonesy Looks like you are getting into the spirit of summer grilling.
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Jonathon
Hey actually my first time making them this way. Grew up eating these with my dad from a jar by Hormel, hoping this will be similar.I have made headcheese/souse before using pigs hocks which came out great if you like that kinda thing.
That was similar but more terrine style and more tedious having to pick all the meat off the bones.
For this I followed this recipe I found online:
4 Pig’s Feet, Hocks, etc.
1 tsp. Cloves
1-1/2 tsp Pickling Spice
4 cups White Vinegar
2 tbsp. Kosher Salt (not regular table salt)
1 Onion, chopped
Cover pig’s parts with water. Add 1 tbsp salt. Bring to a boil, reduce heat and simmer until meat starts to separate from the bone (2 hours or more). Strain broth through cheesecloth or coffee filter. Combine strained broth, spices, vinegar and onion. Simmer mixture 30 minutes. Put pig’s parts in half gallon jar. Pour broth mixture over pig’s feet. Seal and let set at least 5 days in a cool place before using.Will see how it turns out in a few more days.
Surg Something that I have tried to add the red color so the meat doesn’t look so gray is add beet juice to the brine. I have p/u some beet powder and see how that works when I make a new batch. I prefer picking the meat of the bone as I get a piece out. Putting in a terrine reminds me o head cheese, not bad eating either.
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Ribeyes, Gaucho Rub, broccoli, potatoes, chimichurri. Not a bad way to close out Memorial Day.
Tex_77 Steak with chimichuri is a good way to enjoy dinner.
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Tex_77 spatchcocked poultry is the best way to do it. Cooks so much more evenly and quicker! Works great for turkey too!
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OK. so it isn’t what I cooked “today” but, yesterday was my twins birthday so I smoked a brisket and a pork butt all night.
badfire2625 - Looks great
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Ribeyes, Gaucho Rub, broccoli, potatoes, chimichurri. Not a bad way to close out Memorial Day.
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Onion Garlic Marinade on a spatchcocked/semi deboned chicken, will either cook it today or tomorrow.
Tex_77
Looks awesome -
Dont usually post my food but thiese turned out nice. Two beef rib slabs with prime rib rub in the smoker for 5 hours. Two spachcocked chickens with chicken chicken rub on the grill. Some homemade baked beans. Oven baked asparagus and a cheaters stouffers mac n cheese. I’m stuffed.
samspade - Looks great
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Surg Something that I have tried to add the red color so the meat doesn’t look so gray is add beet juice to the brine. I have p/u some beet powder and see how that works when I make a new batch. I prefer picking the meat of the bone as I get a piece out. Putting in a terrine reminds me o head cheese, not bad eating either.
YooperDog
Great idea thanks.
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