What did everyone cook today?
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I kind of ad libbed dinner tonight cooking with my oldest son, but need to write it down. We made a Hunter’s Pie in the CI with 2 lbs of ground venison, carrots, onion, garlic, rosemary, red wine, tomatoe paste and chicken broth. Reduced it down and and topped with mashed potatoes mixed with an egg. Baked at 350 until brown on top. The side was green beans from the garden, seasoned with bacon, garlic, onion, and a little chicken broth. My lovely wife even approved, which is rare when it comes to venison.
GWG8541 Wish I could give you a Double Up!
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Ribeye night since the wife actually had to go to the office today. Had some homemade mashed baby reds with it and broccoli. By the time I remembered to take the after photo, the leftover steak was in the fridge. Guess it was more important to make sure momma was feed on time since I don’t want to be fired as the cook and have to go back to work.
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Ribeye night since the wife actually had to go to the office today. Had some homemade mashed baby reds with it and broccoli. By the time I remembered to take the after photo, the leftover steak was in the fridge. Guess it was more important to make sure momma was feed on time since I don’t want to be fired as the cook and have to go back to work.
johnsbrewhouse hard to beat a good ribeye if you ask me. I love this time of year, just go out to the garden and dig a hill of taters, dont get much more fresh than that
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You are not alone. There is another thread on the problems some of us have in remembering to get “after” photos.
Edit: Actually not a different thread. It is in this thread.
Another thing I need to write myself a note on. -
kyle RIbeye is the best cut in my opinion, especially when it is from the middle and it has a nice chunky cap!
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I kind of ad libbed dinner tonight cooking with my oldest son, but need to write it down. We made a Hunter’s Pie in the CI with 2 lbs of ground venison, carrots, onion, garlic, rosemary, red wine, tomatoe paste and chicken broth. Reduced it down and and topped with mashed potatoes mixed with an egg. Baked at 350 until brown on top. The side was green beans from the garden, seasoned with bacon, garlic, onion, and a little chicken broth. My lovely wife even approved, which is rare when it comes to venison.
GWG8541 - Looks great
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GWG8541 Wish I could give you a Double Up!
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Ribeye night since the wife actually had to go to the office today. Had some homemade mashed baby reds with it and broccoli. By the time I remembered to take the after photo, the leftover steak was in the fridge. Guess it was more important to make sure momma was feed on time since I don’t want to be fired as the cook and have to go back to work.
johnsbrewhouse You know how to butter the bread.
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Ribeye night since the wife actually had to go to the office today. Had some homemade mashed baby reds with it and broccoli. By the time I remembered to take the after photo, the leftover steak was in the fridge. Guess it was more important to make sure momma was feed on time since I don’t want to be fired as the cook and have to go back to work.
johnsbrewhouse Best cut whether its steak or prime rib
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Smoked some cheese (mozzarella, sharp cheddar and Monterey Jack/Jalapeño) with Apple wood pellets for future meals. Then, sealed them for a 3 day rest period. Can’t wait to see if the smoke did its job.
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Smoked some cheese (mozzarella, sharp cheddar and Monterey Jack/Jalapeño) with Apple wood pellets for future meals. Then, sealed them for a 3 day rest period. Can’t wait to see if the smoke did its job.
zbigjeff I let mine rest for at least 5-7 days before tasting to let the flavor even out of the smoke wrapped in plastic wrap before sealing , I don’t know if the wrap helps let them breath or not .
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zbigjeff I let mine rest for at least 5-7 days before tasting to let the flavor even out of the smoke wrapped in plastic wrap before sealing , I don’t know if the wrap helps let them breath or not .
craigrice Weeeellll, have seen my bud’s smoke cheese. But, never myself. I knew to seal it right away to keep as much of the smoke close to the product. Just heard at least 3 days sealed is the key. But, 5-7 can’t hurt. Thanks for the input.
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I cold smoke mine for about 2 hrs. then wrap and let sit to breath then package
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craigrice Did the 2 hours with “apple”. I understand that’s good for cheese. Not tooo strong. But, I didn’t let it rest before sealing. Will see if I blew it in a little while. But, the back porch does still smell good.
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craigrice Did the 2 hours with “apple”. I understand that’s good for cheese. Not tooo strong. But, I didn’t let it rest before sealing. Will see if I blew it in a little while. But, the back porch does still smell good.
zbigjeff fwiw I vac pack almost immediately
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
zbigjeff Nice job on the cheese Jeff. A suggestion or two if I might, move your cheese further from your heat source and keep your temperatures down. When the cheese melts, you are getting to hot and you will notice it is grainy due to the fats coming out of the cheese. It hard to keep low temps on cheese, but you will find if you maintain you block shape but get your color, your flavors and texture will remain including the smoke. Even in my cold chamber on my Traeger, I have to watch how how I get. That’s is why I just bought an A-Maze-N tube so that I can light it off in the Traeger’s hot side and just let the smoke carry through to the cold side.
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zbigjeff Nice job on the cheese Jeff. A suggestion or two if I might, move your cheese further from your heat source and keep your temperatures down. When the cheese melts, you are getting to hot and you will notice it is grainy due to the fats coming out of the cheese. It hard to keep low temps on cheese, but you will find if you maintain you block shape but get your color, your flavors and texture will remain including the smoke. Even in my cold chamber on my Traeger, I have to watch how how I get. That’s is why I just bought an A-Maze-N tube so that I can light it off in the Traeger’s hot side and just let the smoke carry through to the cold side.
johnsbrewhouse I agree on the closeness to the heat. That’s why in the second batch, I moved the smoking tube all the way to one side and the cheese to the other. Thinking I should build a shield the next time so very little of the heat even gets to the cheese. I thank you for the critique and the suggestions. That’s why I enjoy this site so much. Everyone’s comments are taken into consideration to make the “next” batch better.
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johnsbrewhouse I agree on the closeness to the heat. That’s why in the second batch, I moved the smoking tube all the way to one side and the cheese to the other. Thinking I should build a shield the next time so very little of the heat even gets to the cheese. I thank you for the critique and the suggestions. That’s why I enjoy this site so much. Everyone’s comments are taken into consideration to make the “next” batch better.
zbigjeff I always put a pan of ice cubes and sometimes set my a rack on top of them; in the smoker to help keep the temp down. I use a Traeger w/cold smoker like johnsbrewhouse. Haven’t had any failures yet! At least we can eat our mistakes(most of the time)! I usually smoke cheese between mid November to late April. Still eating some from January. I tightly wrap with plastic wrap and vac seal. I also have a small dorm room style fridge that is dedicated to my cheese and smoked cheese. That fridge door doesn’t get opened as much and therefore limits the temperature swings.
Sounds like your rehab is going well. Just remember to stay out of trouble. Ok, you do need to get into a little bit of trouble to have fun!Improvise, Adapt and Overcome! Semper Fi
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Last nights cook: 100% scratch made chicken-fried steak, mashed potatoes and sweetcorn. I’m not sure why gravy packets are a thing…homemade is just as easy to make with three ingredients. Kansas-raised beef.
Matt W.
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