What did everyone cook today?
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calldoctoday Ahh, even though I grew up 45 minutes from there, there is still a lot I don’t know about the city.
HerbcoFood I understand & can tell a few stories along those lines of my own.
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Tonight’s dinner is roasted poblano and tomatillo salsa over chuck style beef ribs…see ya in a few hours.
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I’ve been kind of “testing” the impact Excalibur products have on very non-premium meat sources. So yesterday I bought some Walmart frozen chicken in the bag, Great Value brand, and marinaded overnight in a vac bag. Usually, when I bake this quality of chicken it turns out dry and rubbery. With the Excalibur Honey Mesquite Barbecue sauce used as a marinade, I baked this chicken for about 40 minutes at 350 F. Didn’t turn out bad. Kept some juiciness and you could taste the marinade throughout the chicken. Everytime I try this I am pleased with the results from the Excalibur products. Makes normally average to bad food taste really good.
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I’ve been kind of “testing” the impact Excalibur products have on very non-premium meat sources. So yesterday I bought some Walmart frozen chicken in the bag, Great Value brand, and marinaded overnight in a vac bag. Usually, when I bake this quality of chicken it turns out dry and rubbery. With the Excalibur Honey Mesquite Barbecue sauce used as a marinade, I baked this chicken for about 40 minutes at 350 F. Didn’t turn out bad. Kept some juiciness and you could taste the marinade throughout the chicken. Everytime I try this I am pleased with the results from the Excalibur products. Makes normally average to bad food taste really good.
JohnG5 Try putting them in the Sous Vide the next time, you will be much more impressed on the tenderness.
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JohnG5 Try putting them in the Sous Vide the next time, you will be much more impressed on the tenderness.
johnsbrewhouse I will try that. Thank you.
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Gotta love shrimp
lkrfletcher
No fork needed here. Treat it like a feedbag. LOL -
A little down low to honor the last of the dying days of Late Summer in the Deep South before the cold weather starts to kick in.
Here it is, just out of the pot. Had a little delay
as my regulator for my fryer finally bit the dust after 37 years & I could not make it work any more. Made in San Marcos Texas, find that for me out there today. Had to find one quick & expensive, made in China.calldoctoday
Hmm. Another feedbag. Awesome! -
calldoctoday
Hmm. Another feedbag. Awesome!PapaSop Thank You, it was perfect for pre-Thanksgiving.
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JohnG5 maybe on cracker with cream cheese. Never know, it may be good.
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JohnG5 How about on a tortilla chip with sour cream or Mexican Table Cream (if you can get the good thick stuff). The cream cheese idea sounds great too & got my cog wheels spinning.
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I made some migas; the corn tortillas were fried in the left over bacon grease, topped it with the roasted poblano tomatillo salsa, then added more green sauce to the top of it. Served a side of bacon and guacamole.
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Cured smoked turkey using Walton’s Complete Turkey Cure and Cold Phosphate. I used Walton’s 660 Pound Scale to figure out my weights. To inject I used the Walton’s Automatic Syringe Injector For brining I used a briner bucket. I rubbed it down with Excalibur’s Rosemary Basil and Thyme Seasoning.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Prime rib, sous vided and then finished on the Primo Grill. I dry brined, then rubbed with Meathead’s Mrs. O’Leary’s Cow Crust. I sous vided at 122.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Alton Brown’s Green Bean casserole, and Brussel sprouts.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Venison backstrap
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HerbcoFood
Busy night ! A batch of jalapeno summer sausage that came out great. casings stayed tight and no fat out. Finally got good protein extraction. Jonathon finally got through to me ! This batch was the best so far! Also made a batch of BBQ sauce which I took the advice of a few members and replaced the maple syrup with honey. Was good advice . I like the change. Thanks to everyone!RON PARRISH man that sausage and BBQ sauce
both look great. Congrats to you. -
Prime rib, sous vided and then finished on the Primo Grill. I dry brined, then rubbed with Meathead’s Mrs. O’Leary’s Cow Crust. I sous vided at 122.
Tex_77 that prime rib is just beautiful
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Venison backstrap
Deepwoodsbutcher oh my that looks good
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