What did everyone cook today?
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@matt-westerhaus - Nice!
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@matt-westerhaus Can’t go wrong with a wrap!
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Made an 8 lb batch of the white cooked bratwurst recipe that I have been experimenting with.
Instead of using the sous vide to cook them, this time I used my electric brewing hot liquor tank. It is temperature regulated and holds enough water to poach about as large of a batch as I would ever want to make. I had used it before to make braunschweiger, and was pretty sure it would work fine for the bratwurst as well.
Paul
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Made an 8 lb batch of the white cooked bratwurst recipe that I have been experimenting with.
Instead of using the sous vide to cook them, this time I used my electric brewing hot liquor tank. It is temperature regulated and holds enough water to poach about as large of a batch as I would ever want to make. I had used it before to make braunschweiger, and was pretty sure it would work fine for the bratwurst as well.
processhead Now, that’s a setup. I’ve been introduced to a new temp controlled tool (to me). Thanks for the education.
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Made an 8 lb batch of the white cooked bratwurst recipe that I have been experimenting with.
Instead of using the sous vide to cook them, this time I used my electric brewing hot liquor tank. It is temperature regulated and holds enough water to poach about as large of a batch as I would ever want to make. I had used it before to make braunschweiger, and was pretty sure it would work fine for the bratwurst as well.
processhead That keg reminds me of when you get Mikeska’s bbq out of El Campo to cater an event they bring the meats in pony kegs. For some reason their bbq is better catered than in the restaurant, the meat sitting in those keg type set ups may have something to do with it.
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processhead That keg reminds me of when you get Mikeska’s bbq out of El Campo to cater an event they bring the meats in pony kegs. For some reason their bbq is better catered than in the restaurant, the meat sitting in those keg type set ups may have something to do with it.
HerbcoFood said in What did everyone cook today?:
processhead That keg reminds me of when you get Mikeska’s bbq out of El Campo to cater an event they bring the meats in pony kegs. For some reason their bbq is better catered than in the restaurant, the meat sitting in those keg type set ups may have something to do with it.
Interesting! Have not heard of that before. Are they standard kegs or heated ones?
Paul
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HerbcoFood said in What did everyone cook today?:
processhead That keg reminds me of when you get Mikeska’s bbq out of El Campo to cater an event they bring the meats in pony kegs. For some reason their bbq is better catered than in the restaurant, the meat sitting in those keg type set ups may have something to do with it.
Interesting! Have not heard of that before. Are they standard kegs or heated ones?
processhead I don’t know, because by the time dinner is served someone may be deep into the cold keg beer…I really don’t chat up the guys working as fast as they can cutting up meat. I’ve never noticed any plug on them.
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Made an 8 lb batch of the white cooked bratwurst recipe that I have been experimenting with.
Instead of using the sous vide to cook them, this time I used my electric brewing hot liquor tank. It is temperature regulated and holds enough water to poach about as large of a batch as I would ever want to make. I had used it before to make braunschweiger, and was pretty sure it would work fine for the bratwurst as well.
processhead awesome weisswurst! That is a sausage on my list to try, both to eat and make. I’ve never had it before.
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Made an 8 lb batch of the white cooked bratwurst recipe that I have been experimenting with.
Instead of using the sous vide to cook them, this time I used my electric brewing hot liquor tank. It is temperature regulated and holds enough water to poach about as large of a batch as I would ever want to make. I had used it before to make braunschweiger, and was pretty sure it would work fine for the bratwurst as well.
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Worked on grinding my chicken quarters I deboned, cubed and froze this week. Going to try my sausage experiment again using a better quality ground chicken product. Got the meat mixed and in the fridge for stuffing tomorrow morning. I had a little less than a pound of ground chicken left so I thought why not try so more experimenting. I added 1 TBSP of Imitation Bacon Seasoning, about 2/3 cup of Panko crumbs, a dash of grill powder and a sprinkle of black pepper. Formed it into a couple of patties, flopped them into the skillet to firm each side quick and then onto the grill. They actually came out pretty good. I will cut back on the Bacon seasoning a bit due to the salt level for me. I feel I could add some herbs and make the taste pop. Even the wife told me she liked them and wanted me to make them again. Didn’t give a picture because I ate the evidence.
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Worked on grinding my chicken quarters I deboned, cubed and froze this week. Going to try my sausage experiment again using a better quality ground chicken product. Got the meat mixed and in the fridge for stuffing tomorrow morning. I had a little less than a pound of ground chicken left so I thought why not try so more experimenting. I added 1 TBSP of Imitation Bacon Seasoning, about 2/3 cup of Panko crumbs, a dash of grill powder and a sprinkle of black pepper. Formed it into a couple of patties, flopped them into the skillet to firm each side quick and then onto the grill. They actually came out pretty good. I will cut back on the Bacon seasoning a bit due to the salt level for me. I feel I could add some herbs and make the taste pop. Even the wife told me she liked them and wanted me to make them again. Didn’t give a picture because I ate the evidence.
johnsbrewhouse Eating the evidence does occur regularly before pics.
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johnsbrewhouse Eating the evidence does occur regularly before pics.
zbigjeff said in What did everyone cook today?:
johnsbrewhouse Eating the evidence does occur regularly before pics.
Yes, an all too common problem at our house as well.
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Worked on grinding my chicken quarters I deboned, cubed and froze this week. Going to try my sausage experiment again using a better quality ground chicken product. Got the meat mixed and in the fridge for stuffing tomorrow morning. I had a little less than a pound of ground chicken left so I thought why not try so more experimenting. I added 1 TBSP of Imitation Bacon Seasoning, about 2/3 cup of Panko crumbs, a dash of grill powder and a sprinkle of black pepper. Formed it into a couple of patties, flopped them into the skillet to firm each side quick and then onto the grill. They actually came out pretty good. I will cut back on the Bacon seasoning a bit due to the salt level for me. I feel I could add some herbs and make the taste pop. Even the wife told me she liked them and wanted me to make them again. Didn’t give a picture because I ate the evidence.
johnsbrewhouse did you grind twice or just once at a coarse grind ?
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johnsbrewhouse did you grind twice or just once at a coarse grind ?
craigrice just once, medium plate 11/64. If I grind the chicken twice, you end up with a soupy mess like the mechanically separated stuff I got. The texture was just right for the patty, we’ll see how it looks with the sausage. I used carrot fiber this time too, instead of sure gel.
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craigrice just once, medium plate 11/64. If I grind the chicken twice, you end up with a soupy mess like the mechanically separated stuff I got. The texture was just right for the patty, we’ll see how it looks with the sausage. I used carrot fiber this time too, instead of sure gel.
johnsbrewhouse Totally agree on one grind. You get chicken bologna texture if you did twice. Plus, the texture thing you said about separation. Just have fun with it. Also, with chicken, the canvas is WIDE open for seasonings. I loved the idea of the bacon flavoring.
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craigrice just once, medium plate 11/64. If I grind the chicken twice, you end up with a soupy mess like the mechanically separated stuff I got. The texture was just right for the patty, we’ll see how it looks with the sausage. I used carrot fiber this time too, instead of sure gel.
johnsbrewhouse the medium plate is what some people asked their sausage for patties to be ground at, what type of grinder do you have ?
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Made an 8 lb batch of the white cooked bratwurst recipe that I have been experimenting with.
Instead of using the sous vide to cook them, this time I used my electric brewing hot liquor tank. It is temperature regulated and holds enough water to poach about as large of a batch as I would ever want to make. I had used it before to make braunschweiger, and was pretty sure it would work fine for the bratwurst as well.
processhead that looks great.
“You never really die until you end up on the wall at a Cracker Barrel”
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processhead that looks great.
For lunch a homemade pizza with my freshly canned Marinara cooked down to a little thicker sauce, homemade dough, fresh canned sweet banana peppers, garden onions, mushrooms, pepperoni and and salami.
For dinner smoked brisket rubbed with SPG. I seperated the point and made some burnt ends with my homemade spicy bourbon Q sauce and some brown sugar sprinkled on them. The burnt ends were great, but the flat was a little more done than I prefer, although it tasted great and was still fairly moist. I don’t like it when the slices fall apart to easy. Served with baked beans and a fresh sliced garden tomatoe.
“You never really die until you end up on the wall at a Cracker Barrel”
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Hot Italian Sausages w/cheese with quad color peppers and onions.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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