What did everyone cook today?
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Tex_77 corn dip looks pretty good. Simple 5 ingredient dish? Did you bake it on the grill?
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craigrice Bacon is now a good choice because I just was allowed to drive. So, I can go to my fav local butcher to pick up the goods and can carry small packages. So, I will opt for probably half a belly vs a whole due to the weight. Thanks for the push. Keep on having fun craigrice.
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zbigjeff Glad to hear things are going well with your rehab and you are getting out and about a bit. However, I have a question; did they put a grease zert on your new hip to keep it working smoothly and to keep it from squeaking? Hope you get around to making something delicious very soon.
Bob Stehlik Yeah, the grease fitting has been refitted to be used through my mouth and have converted the product to copious pours of good distilled spirits. My lifelong bud and I enjoyed an long afternoon of Woodford Reserve Double Oak, Glenlivet 18, Homemade Slivovitz and Angel’s Envy finished in Rum Casks. Hip was fairly well lubed that afternoon.
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Tex_77 That corn mixture is another form of what my daughter calls cowboy crack. Very nice choice.
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Tex_77 corn dip looks pretty good. Simple 5 ingredient dish? Did you bake it on the grill?
YooperDog put it in the Traeger
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ND Mike My rendition of your black forest cherry dump cake. Couldn’t wait until the weekend. Substituted graham crackers for chocolate chips because Dollar Tree was sold out! Needed the chocolate chips for a little more sweet, but was great with ice cream.
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Chef Thank you for the explanation of Salted vs Unsalted Butter! I will continue to use my unsalted butter then, I assume Austin is already using salted butter as he is a fiend for the stuff!
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Bob Stehlik Yeah, the grease fitting has been refitted to be used through my mouth and have converted the product to copious pours of good distilled spirits. My lifelong bud and I enjoyed an long afternoon of Woodford Reserve Double Oak, Glenlivet 18, Homemade Slivovitz and Angel’s Envy finished in Rum Casks. Hip was fairly well lubed that afternoon.
zbigjeff I haven’t had homemade Slivovitz (Plum Brandy) since the early 70’s. My Great Uncle from Waukesha, WI used to make it. Had quite the punch if I remember correctly. Glad to hear that you are doing well and that you can now drive. It’ll make the the World a little bigger for you!
Improvise, Adapt and Overcome! Semper Fi
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ND Mike My rendition of your black forest cherry dump cake. Couldn’t wait until the weekend. Substituted graham crackers for chocolate chips because Dollar Tree was sold out! Needed the chocolate chips for a little more sweet, but was great with ice cream.
JohnG5 the dump cake was great, thank you for sharing!
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|Chicken-On-The-Run-Breading Chicken fried steak, mashed potatoes, gravy, and peas.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Friday project. Beef jerky with Waltons Honey Jerky Seasoning. -
Finished Product fresh out of the Weston 80L Dehydrator. -
Finished Product fresh out of the Weston 80L Dehydrator.
Steven Winscot they look great. It been a while since I’ve done ground jerky. Going to have to make some. I know there’s been tons of talk about dehydrator vs oven then dehydrator vs dehydrator then oven vs smoker, etc. I tend to do my whole muscle jerky at 165 or as high as the dehydrator will go until 160 internal. Just curious what temp you set yours to and about how long?
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Finished Product fresh out of the Weston 80L Dehydrator.
Steven Winscot looks great! I like ground jerky. Not as hard on my teeth!
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Tex_77 One of my favorite ways to have pea’s is when they accidently touch the mash potatoes and get some gravy on them…
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Tex_77 that’s a good looking plate!
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Steven Winscot they look great. It been a while since I’ve done ground jerky. Going to have to make some. I know there’s been tons of talk about dehydrator vs oven then dehydrator vs dehydrator then oven vs smoker, etc. I tend to do my whole muscle jerky at 165 or as high as the dehydrator will go until 160 internal. Just curious what temp you set yours to and about how long?
Surg I’ve tried all the above mentioned equipment for jerky making with results from excellent to “The Dog Has Snacks”. The best methods are dehydrator or commercial smoker because of air circulation inside the chamber and venting. I start mine at 160 until the meat reaches temp so that the cure can do it’s job. Then drop it to 150 and rotate racks while pulling finished pieces when necessary. this usually takes 4 to 6 hours depending on thickness. I use the same process for both dehydrator and commercial smoker.
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