What did everyone cook today?
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calldoctoday For the last 12 years we have the arid part down very well, but our temps have had wild swings the last few years. This last February blast killed all of our olives, citrus, and other temperate plants that were just barely able to get by in years past with a little protection and smart planting. I’m done with planting them it is just too much work to keep them alive and producing.
mrobisr Sad & unfortunate, but I understand.
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Well, the cold weather is finally coming here. Having to harvest all of our peppers & preserve them. We usually smoke & dry them, so that is what we have done here. Also harvesting all the lemons so made a ton of fresh juice to freeze into ice cubes, but may consider processing some in pint jars as well
calldoctoday Looks like you’re set for peppers for the winter. Like your idea of lemon ice cubes. Those would be handy.
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Decided to do an Apple Bourbon Brined pork loin then smoke it in Apple Wood. Figured those would be some good flavors for this cold weather finally reaching us.
Of course I had to add a little spice & garlic to kick it up a notch or two.calldoctoday Excellent looking piece of meat. Sounds delicious.
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Got some jerky in the dehydrator and some jalapeño cheese summer sausage put together this afternoon.
Lance You are one busy guy. As always, the sausage and jerky look fantastic.
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Well, the cold weather is finally coming here. Having to harvest all of our peppers & preserve them. We usually smoke & dry them, so that is what we have done here. Also harvesting all the lemons so made a ton of fresh juice to freeze into ice cubes, but may consider processing some in pint jars as well
calldoctoday Friend of mine in Ft. Walton Beach told me it was suppose to get down to 23 degrees down there tonight. He told me it was only 42 degrees there today, mighty cold. Stay warm, throw an extra blanket on the bed tonight.
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Decided to do an Apple Bourbon Brined pork loin then smoke it in Apple Wood. Figured those would be some good flavors for this cold weather finally reaching us.
Of course I had to add a little spice & garlic to kick it up a notch or two.calldoctoday That is a good looking loin. Much better looking than my grilled bacon cheeseburger.
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calldoctoday Friend of mine in Ft. Walton Beach told me it was suppose to get down to 23 degrees down there tonight. He told me it was only 42 degrees there today, mighty cold. Stay warm, throw an extra blanket on the bed tonight.
johnsbrewhouse Yes, it’s been a bit nippy today. I had to haul Margaret’s bedroom heater up to my office to work today & my right hand was still cold. Then after I got back down & thawed out a bit, found out my feet were pretty cold too. We harvested all the Lemons & Peppers. I think it is supposed to get down to 25° here tonight & a little colder tomorrow night, I think the high here was 42 & falling after about Noon. That is plenty cold for here, especially with the humidity. Gonna have to drink my Bourbon with a little Apple, Lemon, & honey it, warm tonight for antifreeze.
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calldoctoday That is a good looking loin. Much better looking than my grilled bacon cheeseburger.
johnsbrewhouse Thank you, I really appreciate it. I will try to have you a photo of that Canadian Bacon by tomorrow once it cools down. It was tough keeping the temps at the end.
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johnsbrewhouse Yes, it’s been a bit nippy today. I had to haul Margaret’s bedroom heater up to my office to work today & my right hand was still cold. Then after I got back down & thawed out a bit, found out my feet were pretty cold too. We harvested all the Lemons & Peppers. I think it is supposed to get down to 25° here tonight & a little colder tomorrow night, I think the high here was 42 & falling after about Noon. That is plenty cold for here, especially with the humidity. Gonna have to drink my Bourbon with a little Apple, Lemon, & honey it, warm tonight for antifreeze.
calldoctoday We won’t be quite that cold, it’s 37 degrees right now, so we will probably only hit 32 degrees tonight but the fog is rolling in again, so we’ll have a bit of freezing fog maybe. It all depends on where the dew point falls.
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calldoctoday Excellent looking piece of meat. Sounds delicious.
wdaly Thank you, I really appreciate it.
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johnsbrewhouse Thank you, I really appreciate it. I will try to have you a photo of that Canadian Bacon by tomorrow once it cools down. It was tough keeping the temps at the end.
calldoctoday you can always pop it in the oven to finish it when they start to stall.
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calldoctoday Looks like you’re set for peppers for the winter. Like your idea of lemon ice cubes. Those would be handy.
wdaly Yes, they are. We take them out of the cubes once frozen solid & put them in a gallon freezer bag. Just make sure you keep them in the coldest place in the freezer, lest the evolve into a frozen blob…
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calldoctoday We won’t be quite that cold, it’s 37 degrees right now, so we will probably only hit 32 degrees tonight but the fog is rolling in again, so we’ll have a bit of freezing fog maybe. It all depends on where the dew point falls.
johnsbrewhouse That is amazing whenever I have seen that. Then of course you have a rain forest not too far from you.
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calldoctoday you can always pop it in the oven to finish it when they start to stall.
johnsbrewhouse I got it, just perfectly for still frying, I am pretty sure. I will slice it up & we will try some in the morning.
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Got some jerky in the dehydrator and some jalapeño cheese summer sausage put together this afternoon.
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Lance you have a very nice setup. Meat looks great. I dont know where you live, but I wish I was closer to you
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Decided to do an Apple Bourbon Brined pork loin then smoke it in Apple Wood. Figured those would be some good flavors for this cold weather finally reaching us.
Of course I had to add a little spice & garlic to kick it up a notch or two. -
Got some jerky in the dehydrator and some jalapeño cheese summer sausage put together this afternoon.
Lance great job on another load of sausage and jerky. It always looks great. Is that restructured jerky or whole muscle? Which do people ask for most?
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Lance great job on another load of sausage and jerky. It always looks great. Is that restructured jerky or whole muscle? Which do people ask for most?
cdavis I make a lot more restructured jerky for my customers because it’s cheaper. But I do make a lot of whole meat jerky during the season. I have a vacuum tumbler I use for whole meat and I really like it. After tumbling I hang in my cold smoke side of the smoke house for 24 hours then I finish drying in in the dehydrator.
You never work a day in your life if you love what you do.
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cdavis I make a lot more restructured jerky for my customers because it’s cheaper. But I do make a lot of whole meat jerky during the season. I have a vacuum tumbler I use for whole meat and I really like it. After tumbling I hang in my cold smoke side of the smoke house for 24 hours then I finish drying in in the dehydrator.
Lance I bet that is really good. I recently put a cold smoker attachment on my masterbuilt. I’ll have to give that a try. Thanks
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