What did everyone cook today?
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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. -
Tex_77 I think I’m going to take a break from cooking for a bit. It seems like gazpacho weather!
Joe Hell I haven’t made gazpacho is awhile, that sounds so good. Lunch menu for tomorrow.
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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.
calldoctoday Beautiful spread. Looks like it calls for wine rather than bourbon.
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Tex_77 I think I’m going to take a break from cooking for a bit. It seems like gazpacho weather!
-
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.
calldoctoday Man, that all looks great. Quite a meal for sure.
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That looks amazing!
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calldoctoday Beautiful spread. Looks like it calls for wine rather than bourbon.
Chef Thank you, I really appreciate that. Yes, my recipe calls for a white or Rose wine to accompany it. Sorry guys on this one!
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Grimpuppy Thank you!
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calldoctoday Man, that all looks great. Quite a meal for sure.
wdaly Thank you, I really appreciate it.
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gus4416 Thank you, you are welcome any time.
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Snacks sticks stuffed and off to bed in the fridge to cure overnight.
“A smooth sea never made a skilled sailor.”
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Tex_77 I think I’m going to take a break from cooking for a bit. It seems like gazpacho weather!
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Surg If you’re resting them over night, do you not use a cure accelerator? Haven’t tried that but was interested in the difference in taste between the two methods.
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Surg If you’re resting them over night, do you not use a cure accelerator? Haven’t tried that but was interested in the difference in taste between the two methods.
wdaly
I left out the encapsulated citric acid on this batch because I knew I would not have time to smoke it last night. I like the flavor both ways. The ECA adds the tang which some people like and some people don’t. I eat just about anything so it doesn’t matter to me. I used the willies snack stick seasoning broken down for a 5 pound batch. Just used the sure cure alone which from what I’ve gathered requires a rest of at least 6 to 8 hours for the cure to works it’s magic.Use the leftover meat that didn’t make it out of the stuffer for for breakfast this morning. Not sure if there’s another post on it but would be interested to see what people use the leftover un-stuffed meat for. I usually just fry it up or smoke it as some kind of patty.
“A smooth sea never made a skilled sailor.”
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wdaly
I left out the encapsulated citric acid on this batch because I knew I would not have time to smoke it last night. I like the flavor both ways. The ECA adds the tang which some people like and some people don’t. I eat just about anything so it doesn’t matter to me. I used the willies snack stick seasoning broken down for a 5 pound batch. Just used the sure cure alone which from what I’ve gathered requires a rest of at least 6 to 8 hours for the cure to works it’s magic.Use the leftover meat that didn’t make it out of the stuffer for for breakfast this morning. Not sure if there’s another post on it but would be interested to see what people use the leftover un-stuffed meat for. I usually just fry it up or smoke it as some kind of patty.
Surg That’s what I do with the left over tube and stuffer meat. Just fry up a patty and get a sneak taste of what’s going to come out of the smoker. I’m like you on the ECA. I like the tang. I’ve never tried them without. Thanks for sharing the process.
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Chef That was something that had never sounded appetizing to me until I tried it in Vegas at Jaleo a couple weeks before covid. I was stunned how delicious and refreshing it was.
Joe Hell Prior to a few years ago, I have never tried it. I had the components of several types left over from a catering so I tried it. Wife and I both loved it. Served it to our daughter and the guy she is married to ( yes, as a father, no man is good enough for his daughter) and they both loved it as well.
Haven’t made it since last summer, but I happen to have everything to make it today and my daughter is coming over, so that is what we will have this afternoon.
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