What did everyone cook today?
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johnsbrewhouse Thanks. I want to give it a shot with a pork shoulder roast. It tends to have 2 or 3 different muscle groups and each has it’s own flavor and texture.
Bob Stehlik That’s actually what the butt is. it’s called a shoulder as well. Mine happened to be a boneless shoulder (butt). They make great hams. The picnic shoulder comes further down the leg and is a more traditional cut for a ham along with the rear leg. I much prefer the shoulder butt as well for that texture and flavor combo.
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Nothing like a great serving of Étouffée.
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Chef I heard that!
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Had Thanksgiving dinner this past weekend with my mother. Using the leftover hambone to make ham and beans. What seasoning do you think I should try?
JohnG5 The applewood rub for sure and probably some garlic butter, and a little five pepper blend to add some flavor. I don’t think the apple cinnamon would be a good choice nor the roast and chop rub, since the three I mention have some of the same ingredients and cinnamon just doesn’t pair well with the beans and is often overpowering.
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Had Thanksgiving dinner this past weekend with my mother. Using the leftover hambone to make ham and beans. What seasoning do you think I should try?
JohnG5 I think the flavor profile would call for butter garlic.
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Dr_Pain Your next Roux lesson should be on a lighter butter based roux.
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Chef said in What did everyone cook today?:
Dr_Pain Your next Roux lesson should be on a lighter butter based roux.
That’s a great idea. What do you suggest I should make??
Mastering a butter based roux for an etouffe or a bechamel is much easier (in my opinion) than frying a roux for gumbo or a stew. It is in the same category (to me) as having a light roux for a seafood gumbo… although I am one that really prefer not to use a roux for seafood, just okra!
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Maple Bourbon Smoked Salmon Fillets for Dinner with a pepper, broccoli, Cauliflower, onion medley partially from the garden, served with herbed rice. Salmon & everything was very tasty. -
Chef said in What did everyone cook today?:
Dr_Pain Your next Roux lesson should be on a lighter butter based roux.
That’s a great idea. What do you suggest I should make??
Mastering a butter based roux for an etouffe or a bechamel is much easier (in my opinion) than frying a roux for gumbo or a stew. It is in the same category (to me) as having a light roux for a seafood gumbo… although I am one that really prefer not to use a roux for seafood, just okra!
We raise a lot of okra. My wife uses it exclusively to thicken her seafood gumbo. I assume it is healthier so I can have another bowl.
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Chef I would like to dig into that dish.
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Maple Bourbon Smoked Salmon Fillets for Dinner with a pepper, broccoli, Cauliflower, onion medley partially from the garden, served with herbed rice. Salmon & everything was very tasty.
calldoctoday That’s some good looking fish. I like you vegetable selection as well.
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Chef said in What did everyone cook today?:
Dr_Pain Your next Roux lesson should be on a lighter butter based roux.
That’s a great idea. What do you suggest I should make??
Mastering a butter based roux for an etouffe or a bechamel is much easier (in my opinion) than frying a roux for gumbo or a stew. It is in the same category (to me) as having a light roux for a seafood gumbo… although I am one that really prefer not to use a roux for seafood, just okra!
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Had Thanksgiving dinner this past weekend with my mother. Using the leftover hambone to make ham and beans. What seasoning do you think I should try?
JohnG5 I would do butter garlic and some 5 pepper.
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calldoctoday That’s some good looking fish. I like you vegetable selection as well.
johnsbrewhouse Thank you
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johnsbrewhouse Thank you
Well, here are the 4 1/2 days of Ham Bean Soup. Started with Pork Bone broth for a few days of simmering.
Then comes the basics to get everything ready. 
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Well, here are the 4 1/2 days of Ham Bean Soup. Started with Pork Bone broth for a few days of simmering.
Then comes the basics to get everything ready. Then we are just about there, so close.
Now, here we are & little something to celebrate all that fine healthy eaten!
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We have been dining on fresh venison a couple of times over the last week
Last night, I took the fresh inside tenderloins and made grilled kabobs from them. I marinated them in a commercial kabob seasoning we like, olive oil, and fresh garlic.
Very tender and flavorful eating.
Served on steamed rice with baked eggplant.
The fire was particularly colorful in the dark so I got some pictures of it as well.
processhead man oh man that looks great
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Had Thanksgiving dinner this past weekend with my mother. Using the leftover hambone to make ham and beans. What seasoning do you think I should try?
JohnG5 I would go with the Applewood rub.
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