What did everyone cook today?
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cdavis I’ve made that brat with fresh and cooked ingredients. I’ve found that partially cooking the cabbage and carrot shreds seems to help with the texture. The sliced carrots came from a can of pickled jalapeños that I used on a sausage (merguez) that only needed the peppers. There was a decent amount of red onion and a small amount of purple cabbage that I chose to leave raw because cooking removes the color. It’s all about the presentation! I wish I could give specifics on amounts but so often when I come up with a brat it’s simply by eye. The first batch sold out so quick so I had to make another! The photo shows the cabbage that was sautéed in bacon grease (because bacon grease) and finished with a splash of mushroom soy sauce, green and red onion and purple cabbage. I started with 33 lbs of pork and the final weight for the batch was 46-ish. Be sure to mix until you just start to see signs of binding/protein extraction and everything should come together fine.
Joe Hell Thank you sir. I’m definitely trying this. Everything you send pictures of looks awesome. Thanks again and keep up the good work.
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Pivodog That looks very nice, just about too nice! Good Job.
calldoctoday thank you !
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calldoctoday thank you !
Pivodog You are very welcome. Keep up the good work!
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Grilled a flank steak for supper last. Seasoned with bourbon smoked salt and gaucho rub. I grilled it on my PK 360 over B&B Oak briquettes. Served it with a rustic chimichurri.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Grilled a flank steak for supper last. Seasoned with bourbon smoked salt and gaucho rub. I grilled it on my PK 360 over B&B Oak briquettes. Served it with a rustic chimichurri.
Tex_77 Looks perfect. Very Nice!
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This was all me, wife had nothing to do with it at all…
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon i don’t believe you…
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Tex_77 That is because you are not stupid.
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Jonathon too much orange on it to be you.
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What did everyone cook today? -
Fresh Pacific cod fried in lime batter with Jalapeno,onion,tomato,cilantro,and lime Pico,avacado,lettuce and red taco sauce on a flour tortilla.Steven Winscot let’s hear about this lime batter!
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Steven Winscot let’s hear about this lime batter!
Tex_77 1 cup flour,2 tsp baking powder,1 egg, 1/3 cup lime juice and 1/3+ cup water, pinch of salt, pinch of ground red pepper. Mix until smooth. First time I’ve tried it, basically beer batter just swapping the beer with lime juice. Really tasty!
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Grilled a flank steak for supper last. Seasoned with bourbon smoked salt and gaucho rub. I grilled it on my PK 360 over B&B Oak briquettes. Served it with a rustic chimichurri.
Tex_77 Looks great & really tasty. I like em fresh off the fire & coated with a little Chimichuri & right into the old mouth, um, um! Where in the devil dd you find some flank steak at a fair price?
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Jonathon hmmmm, I am impressed. Someone deserves a genuine pat on the back!
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Margaret has been making some really good BLT’s for the past week or so, every other day with those delicious German Queen & Cherokee Purple Tomatoes from the garden. They are really, really good on a good ol BLT. But, I am going to be fatter than a show dog if I keep that up. Maybe I just need to go for the mater samwiches!
With a fresh strawberry salad topped with an orange chili vinaigrette.
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