What did everyone cook today?
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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 Nice brats
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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.
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Been on the run for a few days so this is the only pic of food I’ve taken. Cream Gravy and Biscuits with maple sausage.
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ND Mike Breakfast sandwich is good for any meal.
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@kyleSave the best for last
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@nd-mikeYou can have Brunch, why not Brinner… Good looking Brinner.
Steven Winscot we do it quite often!
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Been on the run for a few days so this is the only pic of food I’ve taken. Cream Gravy and Biscuits with maple sausage.
Steven Winscot yes Sir! That looks great!
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Been on the run for a few days so this is the only pic of food I’ve taken. Cream Gravy and Biscuits with maple sausage.
Steven Winscot biscuits and gravy, one of my favorite meals. looks good
hey vegetarians, my food poops on your food!
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Steven Winscot biscuits and gravy, one of my favorite meals. looks good
Did a little splurge, 3 pounds of Porterhouse. Grilled up some fresh corn, grilled onions, fresh picked mushrooms and a can of doctored up baked beans.
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kyle walmart. I know blackstone makes some too.
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johnsbrewhouse Sorry to hear about those casings, that is terrible after all that hard work. Hopefully with the vacuum packing & all, when you get them on the grill, cold they will hold their shape & all. You put a lot of hard work into those. Where did you get the casings? How old were they?
calldoctoday May have located a problem, they have freeze dried pineapple in them, Bromelain, a compound found in pineapple is a protein-digesting enzyme and only inactivated when the temperatures reach 140-150 degrees. The second problem is they are breaking the proteins down and not allowing them to bind together. The casings are from Walton’s and I used them not to long ago for some other sausage without problems. I went troubleshooting after drowning my thoughts with a beer and needing an answer. Hopefully by eliminating the pineapple, the problem will go away.
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Processed my chicken sausage today, just small batches to see how they turn out, 3 lbs. apiece. Going to test the results tonight for dinner, the trays are hitting the freezer to firm for vacuum sealing.
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Did a little splurge, 3 pounds of Porterhouse. Grilled up some fresh corn, grilled onions, fresh picked mushrooms and a can of doctored up baked beans.
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