What did everyone cook today?
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thankyou for sharing
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Iam always looking to try something new in the kitchen I have put stuffing in and also mashed potatoes in another one what I use for the meatloaf is 2/3 ground beef and 1/3 Italian sausage with Italian bread crumbs and egg and I mix in a 4 oz can of finely chopped mushrooms ,salt & pepper the mushrooms give it an earthly flavor
craigrice I will need to see pictures of this stuffed meat loaf.
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craigrice Never have
Life is a Garden - Dig it.
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craigrice Never have
lkrfletcher next time I make one I will post a pic. have not made one in a while might be on the menu soon
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First attempt at bratwurst. 13.5lbs Pork shoulder ground twice through 3/16”. Seasoned and stuffed into 32mm fresh collagen casing. I overstuffed and popped a few while twisting links. But not horrible for a first go at it. Fried up a piece and it was delicious. Can’t wait to grill some tomorrow.
(Not sure why the pics are sideways)
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First attempt at bratwurst. 13.5lbs Pork shoulder ground twice through 3/16”. Seasoned and stuffed into 32mm fresh collagen casing. I overstuffed and popped a few while twisting links. But not horrible for a first go at it. Fried up a piece and it was delicious. Can’t wait to grill some tomorrow.
(Not sure why the pics are sideways) -
Surg my phone pics are often sideways unless I make even the smallest of edits and save. Looks good in either direction!
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Surg my phone pics are often sideways unless I make even the smallest of edits and save. Looks good in either direction!
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First attempt at bratwurst. 13.5lbs Pork shoulder ground twice through 3/16”. Seasoned and stuffed into 32mm fresh collagen casing. I overstuffed and popped a few while twisting links. But not horrible for a first go at it. Fried up a piece and it was delicious. Can’t wait to grill some tomorrow.
(Not sure why the pics are sideways)Surg That’s a lot of great looking brats. Enjoy them!
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First attempt at bratwurst. 13.5lbs Pork shoulder ground twice through 3/16”. Seasoned and stuffed into 32mm fresh collagen casing. I overstuffed and popped a few while twisting links. But not horrible for a first go at it. Fried up a piece and it was delicious. Can’t wait to grill some tomorrow.
(Not sure why the pics are sideways) -
First attempt at bratwurst. 13.5lbs Pork shoulder ground twice through 3/16”. Seasoned and stuffed into 32mm fresh collagen casing. I overstuffed and popped a few while twisting links. But not horrible for a first go at it. Fried up a piece and it was delicious. Can’t wait to grill some tomorrow.
(Not sure why the pics are sideways)Surg I would say for the first try, that looks pretty darn good. Lots of good eatin & lots of savings too if you were able to get them butts for around $.99. What flavor did you go with? Walton’s Blue Ribbon is a good all around favorite.
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Surg I would say for the first try, that looks pretty darn good. Lots of good eatin & lots of savings too if you were able to get them butts for around $.99. What flavor did you go with? Walton’s Blue Ribbon is a good all around favorite.
KETO Enchiladas
Yeah man.
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KETO Enchiladas
Yeah man.
lkrfletcher Whoowee, now that looks good & did you say healthy too?
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Surg I would say for the first try, that looks pretty darn good. Lots of good eatin & lots of savings too if you were able to get them butts for around $.99. What flavor did you go with? Walton’s Blue Ribbon is a good all around favorite.
Thanks. Gonna try Blue ribbon next. Went with AC Legg from Amazon because I could get it quick. Got great reviews with the neighbors. A little salty Some though but overall solid flavor profile. Definitely blew the supermarket stuff outta the water.
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Finished 12# of beef sticks for the Church for Father’s Day. Half Willy’s and half Willy’s with cheddar cheese.
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Thanks. Gonna try Blue ribbon next. Went with AC Legg from Amazon because I could get it quick. Got great reviews with the neighbors. A little salty Some though but overall solid flavor profile. Definitely blew the supermarket stuff outta the water.
Surg I keep thinking Walton’s has a low salt version of Blue Ribbon, just in case you are making a concerted effort to keep the salt down. Don’t mark my word though.
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Surg I keep thinking Walton’s has a low salt version of Blue Ribbon, just in case you are making a concerted effort to keep the salt down. Don’t mark my word though.
calldoctoday You are correct. I just saw it the other day. Blue Ribbon Reduced Salt It’s on my list.
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Made a dove wrapped in prosciutto, then I made a balsamic reduction with fig jam: https://www.instagram.com/p/CQUluz8pnY4/
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Another home run using |Chicken-On-The-Run-Breading to make chicken strips!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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A couple ribeyes on a Saturday night.
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