What did everyone cook today?
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Bob Stehlik St. Germain, isn’t that like IL north, lol? What’s an old WI boy gonna do up in the Northwoods? Lots of supper clubs and backwoods bars, hmmm. Fishing has been good recently, but if the heat kicks in things will definitely slow down. Mosquitoes and ticks are hungry, come on up!
YooperDog I’ve been to Marquette for a couple of weddings. I think I had a good time. I know it was a long drive back to MKE with a hangover! We are going to spend about two weeks up there, going to Cranberry Fest in Eagle River and the wife has never seen the “big lake”, Lake Superior, so I was going to take her up to Ontonagon and come back through White Pine and the Porcupine Mtn. area. Definitely plan on hitting Menard’s a couple of times to pick up stuff we can’t find in Colorado.
Improvise, Adapt and Overcome! Semper Fi
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YooperDog I’ve been to Marquette for a couple of weddings. I think I had a good time. I know it was a long drive back to MKE with a hangover! We are going to spend about two weeks up there, going to Cranberry Fest in Eagle River and the wife has never seen the “big lake”, Lake Superior, so I was going to take her up to Ontonagon and come back through White Pine and the Porcupine Mtn. area. Definitely plan on hitting Menard’s a couple of times to pick up stuff we can’t find in Colorado.
Bob Stehlik the Porkies are a nice stop, some nice places to stay along the way. Lots of road construction going on in the Marquette area and the US41 hwy, I would like to believe it should be mostly complete near that time frame. The big Menards in Mqt or another in the UP? Once the gov relaxed the C-19 restrictions this place has become tourist central. We hope to be doing some motorcycle traveling to get out of the area. There used to be some unique mom&pop places along your route, not sure how they fared over this C-19. If we get a ride or two up that way I will try to update you.
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6# of summer sausage. First time finishing by sous vide. Vacuum sealed one with a Meater probe. Gave me a good IT read out the whole time. Smoked to 130° IT and for an hour after. Figured that way I knew the ECA had released. Great casing release. Learned it all from all of you. Thanks.
Now I’ll use the extra pork for brats.
wdaly That looks beautiful. Great job. Just looking at it is insperation.
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PapaSop you have inspired me with those lake pics. Im packing up the 5th wheel tonight and hitting the road tomorrow after UPS makes a delivery. Heading to one of my favorite State Parks here in Ohio for the weekend. I got lucky and found an open spot this weekend.
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6# of summer sausage. First time finishing by sous vide. Vacuum sealed one with a Meater probe. Gave me a good IT read out the whole time. Smoked to 130° IT and for an hour after. Figured that way I knew the ECA had released. Great casing release. Learned it all from all of you. Thanks.
Now I’ll use the extra pork for brats.
wdaly look great
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Sometimes simple is the way to go. Just some burgers seasoned with Waltons Ultimate Steak and Roast seasoning, little worcester, and soy sauce. Was great topped with cheese, lettuce, and some red onion! Two of my kids wanted red rockets.
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PapaSop Thats a good looking pie
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PapaSop What lake are you on? We’re headed up to Little St. Germain in 10 weeks. Really looking forward to getting Up North and hitting a few Supper Clubs.
Bob Stehlik said in What did everyone cook today?:
PapaSop What lake are you on? We’re headed up to Little St. Germain in 10 weeks. Really looking forward to getting Up North and hitting a few Supper Clubs.
Lake Holcombe. North end of the flowage.
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Got the spare pork made into brats. Blue Ribbon with a mix of cheddar and hot pepper cheese. These should grill up good next weekend.
Still working on getting the size consistent. -
you can put marks on your cutting board spaced to the size you want for a guide
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Got the spare pork made into brats. Blue Ribbon with a mix of cheddar and hot pepper cheese. These should grill up good next weekend.
Still working on getting the size consistent.wdaly Still good looking sausage!
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craigrice I’ll give that a try. Seems the further I go, the smaller they get. Thanks for the tip. Appreciate the help.
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Got the spare pork made into brats. Blue Ribbon with a mix of cheddar and hot pepper cheese. These should grill up good next weekend.
Still working on getting the size consistent.wdaly I put pieces of tape on the counter, I twist after I get a long string of meat out, but as its running out, I just put a pinch in the sausage. That way I know where to twist and I have less blow outs
hey vegetarians, my food poops on your food!
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wdaly I put pieces of tape on the counter, I twist after I get a long string of meat out, but as its running out, I just put a pinch in the sausage. That way I know where to twist and I have less blow outs
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wdaly I put pieces of tape on the counter, I twist after I get a long string of meat out, but as its running out, I just put a pinch in the sausage. That way I know where to twist and I have less blow outs
kyle Thanks. I pinch them first too and then twist opposite directions.
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PapaSop you are making me, and everyone else who is working today very jealous!
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Got the spare pork made into brats. Blue Ribbon with a mix of cheddar and hot pepper cheese. These should grill up good next weekend.
Still working on getting the size consistent. -
We got ahold of some nice Argentinian Red Shrimp for a good price so I decided to whip up a batch of things with the shrimp & stuff from the garden. You have the Shrimp tossed in Angel Hair Pasta in a creamy buttered Herb Lemon Sauce, with a Green Bean, Carrot, Pepper, Smoked Corn, Garlic Saute, & a Caprese Salad with Purple Basil & Peppers & Olives. The primary seasoning other than the Basil, garlic, peppers, & a little pink salt was Walton’s Greek Seasoning. I like it. Then after a long hard day on the road Margaret said More, More, so I did it again. It was good & just right for Summer. -
Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.
to you sir.
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