What did everyone cook today?
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Breakfast and out the door. Sausage n Cheese Omelet. -
Some ribeyes on the propane grill, showing a buddy different methods of how to do it. For these i flipped every minute or so until 120 IT. May not be pretty, but that wasn’t what I was going for.
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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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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.
YooperDog looks awesome
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Making some chicken and sausage gumbo today, currently getting that beautiful deep chocolate color in the roux.
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Surg good looking Pitas
Steven Winscot gus4416
Thanks. They are flour burrito tortillas wrapped around layered crunchy tostada and beef, cheese, etc. -
Making some chicken and sausage gumbo today, currently getting that beautiful deep chocolate color in the roux.
HerbcoFood love gumbo not sure why but I’ve never tried to make it. Looks delicious.
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Surg I made Mexican corn last week when I scored some mixed color corn from the Amish at our city market on the square. It’s a tasty way to enjoy that product. Your’s look awesome.
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Here is the final product, needless to say it was well worth the effort.
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Hey all after the two massive chicken sausage failures here is some information regarding the use of pineapple in sausage. After doing the research today and reading many articles regarding meat degradation from Bromelain from un-processed pineapple. Don’t use fresh, freeze dried or dehydrated pineapple in any sausage product if you don’t want a failure. The Bromelain causes the proteins to denature the proteins with minutes. They us fresh pineapple juice as a natural meat tenderizer. You can use canned pineapple since it is processed (cooked) to the temperature to inactivate the Bromelain permanently. You can also grill or cook your fresh pineapple to 150 degrees and then use it in your sausage. Any sausage making product that contains pineapple powder or juices has had them processed. I do hope this may be the end of my problem with my chicken sausage problems and the casing degradation and hope this gives everyone some insight on the use of fresh pineapple in sausage products.
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Hey all after the two massive chicken sausage failures here is some information regarding the use of pineapple in sausage. After doing the research today and reading many articles regarding meat degradation from Bromelain from un-processed pineapple. Don’t use fresh, freeze dried or dehydrated pineapple in any sausage product if you don’t want a failure. The Bromelain causes the proteins to denature the proteins with minutes. They us fresh pineapple juice as a natural meat tenderizer. You can use canned pineapple since it is processed (cooked) to the temperature to inactivate the Bromelain permanently. You can also grill or cook your fresh pineapple to 150 degrees and then use it in your sausage. Any sausage making product that contains pineapple powder or juices has had them processed. I do hope this may be the end of my problem with my chicken sausage problems and the casing degradation and hope this gives everyone some insight on the use of fresh pineapple in sausage products.
johnsbrewhouse great info. Pineapple doesn’t belong anywhere near meat, just my opinion. It especially doesn’t belong on pizza.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Hey all after the two massive chicken sausage failures here is some information regarding the use of pineapple in sausage. After doing the research today and reading many articles regarding meat degradation from Bromelain from un-processed pineapple. Don’t use fresh, freeze dried or dehydrated pineapple in any sausage product if you don’t want a failure. The Bromelain causes the proteins to denature the proteins with minutes. They us fresh pineapple juice as a natural meat tenderizer. You can use canned pineapple since it is processed (cooked) to the temperature to inactivate the Bromelain permanently. You can also grill or cook your fresh pineapple to 150 degrees and then use it in your sausage. Any sausage making product that contains pineapple powder or juices has had them processed. I do hope this may be the end of my problem with my chicken sausage problems and the casing degradation and hope this gives everyone some insight on the use of fresh pineapple in sausage products.
johnsbrewhouse Waaaaaayyyyy to troubleshoot and solve the issue. I bet that you can’t find any of that info on that thar internet. I just searched and couldn’t find anything like it. Yay for you.
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johnsbrewhouse great info. Pineapple doesn’t belong anywhere near meat, just my opinion. It especially doesn’t belong on pizza.
Tex_77 Was doing a Teriyaki Pineapple chicken sausage that I made up a recipe for and a Hawaiian chicken sausage that had bell peppers, pineapple and macadamia nuts in it. Trying it out for a chicken competition I have in September. Wanted something to go with my Huli-Huli chicken and smoked whole chicken.
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johnsbrewhouse great info. Pineapple doesn’t belong anywhere near meat, just my opinion. It especially doesn’t belong on pizza.
Tex_77 I just knew that the “pizza” thing would rear its ugly head when pineapple was mentioned. You didn’t disappoint.
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johnsbrewhouse Waaaaaayyyyy to troubleshoot and solve the issue. I bet that you can’t find any of that info on that thar internet. I just searched and couldn’t find anything like it. Yay for you.
zbigjeff Jeff, I found most of it there, Google Scholar and Google searches through articles
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Tex_77 , A far a I am concerned they can throw out the breast meat on a chicken. I could eat thighs, wings, necks and legs for the rest of my days.
You got the makings of some tasty tacos there, sir.processhead I like the legs and thighs, wife likes the breast so no waste there.
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zbigjeff Jeff, I found most of it there, Google Scholar and Google searches through articles
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johnsbrewhouse You da man.
Late night snack after packaging my dry cured bacon. Great results from the Waltons Dry Cure. I added some course black pepper from Waltons before smoking.
“You never really die until you end up on the wall at a Cracker Barrel”
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Making some chicken and sausage gumbo today, currently getting that beautiful deep chocolate color in the roux.
HerbcoFood I’ll bet that is some kind of good
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