What did everyone cook today?
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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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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.
Group supper tonight. I’m providing dessert. Rhubarb is about done for the year so used some for rhubarb custard pie.
Know it’s not meat, but sometimes you just need pie. -
Group supper tonight. I’m providing dessert. Rhubarb is about done for the year so used some for rhubarb custard pie.
Know it’s not meat, but sometimes you just need pie.wdaly looks great
. Bet you’re going to have some happy people. -
Group supper tonight. I’m providing dessert. Rhubarb is about done for the year so used some for rhubarb custard pie.
Know it’s not meat, but sometimes you just need pie.wdaly
Oh man that’s looks amazing. -
No cooking today, the wife wanted brats on the BBQ but it’s 2 PM and 102 degrees out and I’m not up for what’s in store later on this afternoon and standing over a flame. Think it will be something cold.
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Group supper tonight. I’m providing dessert. Rhubarb is about done for the year so used some for rhubarb custard pie.
Know it’s not meat, but sometimes you just need pie.wdaly If you have any extra, send it my way! I have not had a real Rhubarb pie in years & yours kicks it up a notch at that. I had an aunt that died last year at 96 & she used to make the best every Summer. That brings back fond memories.
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Weather man said it’s not grilling weather… Finally got one right.
No worries. A little breakfast for dinner. Been awhile.
Great dinner while watching the Brew Crew bat around in the eighth. Win win.
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I say yum !
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they look great
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Weather man said it’s not grilling weather… Finally got one right.
No worries. A little breakfast for dinner. Been awhile. Great dinner while watching the Brew Crew bat around in the eighth. Win win.
PapaSop steak, hashbrowns, and eggs! It doesn’t get much better!!!
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This one has a lot of moving parts so bear with me. Started with marinated pork, shrimp and scallops on a skewer and a couple of whole country pork ribs for good measure.
Grilled these over a charcoal fire with a couple of pieces of pear wood for flavor.
This by itself would be the basis of a pretty good meal, but they are just one part of a bigger whole. That being a Vietnamese dish called BÚN THỊT NƯỚNG.
The meaty bits get chopped up and added to a bowl of vermicelli noodles, lettuce, fresh basil, cilantro, crushed peanuts, green onions browned in lard, and nuoc cham, a seasoned fish sauce based condiment.
The complexity of flavors in the finished dish is hard to describe, but is simply amazing. We will be doing leftovers again tomorrow, because once is just not enough. Plus I grilled enough for the whole neighborhood.My wife gets the credit for all the hard work and creativity. I just grilled the meat/shellfish.
Paul
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This one has a lot of moving parts so bear with me. Started with marinated pork, shrimp and scallops on a skewer and a couple of whole country pork ribs for good measure.
Grilled these over a charcoal fire with a couple of pieces of pear wood for flavor.
This by itself would be the basis of a pretty good meal, but they are just one part of a bigger whole. That being a Vietnamese dish called BÚN THỊT NƯỚNG.
The meaty bits get chopped up and added to a bowl of vermicelli noodles, lettuce, fresh basil, cilantro, crushed peanuts, green onions browned in lard, and nuoc cham, a seasoned fish sauce based condiment.
The complexity of flavors in the finished dish is hard to describe, but is simply amazing. We will be doing leftovers again tomorrow, because once is just not enough. Plus I grilled enough for the whole neighborhood.My wife gets the credit for all the hard work and creativity. I just grilled the meat/shellfish.
processhead I love Bun! I was just looking at recipes for the nuoc Cham the other day!
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This one has a lot of moving parts so bear with me. Started with marinated pork, shrimp and scallops on a skewer and a couple of whole country pork ribs for good measure.
Grilled these over a charcoal fire with a couple of pieces of pear wood for flavor.
This by itself would be the basis of a pretty good meal, but they are just one part of a bigger whole. That being a Vietnamese dish called BÚN THỊT NƯỚNG.
The meaty bits get chopped up and added to a bowl of vermicelli noodles, lettuce, fresh basil, cilantro, crushed peanuts, green onions browned in lard, and nuoc cham, a seasoned fish sauce based condiment.
The complexity of flavors in the finished dish is hard to describe, but is simply amazing. We will be doing leftovers again tomorrow, because once is just not enough. Plus I grilled enough for the whole neighborhood.My wife gets the credit for all the hard work and creativity. I just grilled the meat/shellfish.
processhead
Oh man I’m jealous. Beautiful dish.
What’s your go to fish sauce brand?“A smooth sea never made a skilled sailor.”
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