What did everyone cook today?
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At 140 internal so far. Slow and steady wins the race.
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wdaly Oyster stew is a tradition for Christmas Eve in my family, although only my parents and I were the only ones that would eat them.
bocephus Oyster stew came a little earlier in January/February for us. Our favorite was the Oyster Corn at Christmas, but my Dad, Mom, Me, & my younger brother are all that would really eat it & now it is just me & my brother. No one in my wife’s family really seems to like it unfortunately I get the impression & not too many of the younguns are into it. Although my two sons are starting to develop the right taste along with my oldest son’s wife & her mother. I really love it along with Oyster Dressing, but getting the good, salty, Apalachicola Oysters has become a little more difficult recently. I miss those days of having someone to sit around & chew the fat with on those leftover cold days in the early year, while shucking some nice oysters & washing them down with a brew or two. Of course, you always had to make sure & save a few for that Gumbo that had to be made next.
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Gmoran Those are looking real nice, no race, just slow & steady.
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Gmoran said in What did everyone cook today?:
At 140 internal so far. Slow and steady wins the race.
Perfect! Amazing.
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Gmoran those look great! Bet they taste even better!
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Gmoran Oh that looks wonderful.
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Gmoran YES!!! Great looking Polish links.
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you are terrible you are making me hungry LOL
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Charred some fine animal flesh today (ribeyes) for a birthday dinner tonight and had some fine brussels sprouts with balsamic vinegar and a baked Yukon gold potato.
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Charred some fine animal flesh today (ribeyes) for a birthday dinner tonight and had some fine brussels sprouts with balsamic vinegar and a baked Yukon gold potato.
johnsbrewhouse how did you cook the Brussel sprouts?
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Charred some fine animal flesh today (ribeyes) for a birthday dinner tonight and had some fine brussels sprouts with balsamic vinegar and a baked Yukon gold potato.
johnsbrewhouse The birthday person had to be happy with THAT for sure.
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johnsbrewhouse how did you cook the Brussel sprouts?
craigrice Boiled them tonight, most of the time I put them in the deep fryer. The wife wanted boiled tonight.
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johnsbrewhouse The birthday person had to be happy with THAT for sure.
zbigjeff Jeff, I was! I had to cook dinner for everyone tonight. If I left it up to my wife to cook steak, it would be well done or blackened.
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zbigjeff Jeff, I was! I had to cook dinner for everyone tonight. If I left it up to my wife to cook steak, it would be well done or blackened.
johnsbrewhouse Hehehheehehe. You had fun doing it and you know IT. But, that’s way tooo funny. HBD my friend.
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craigrice Boiled them tonight, most of the time I put them in the deep fryer. The wife wanted boiled tonight.
johnsbrewhouse have you ever baked them with seasoning and olive oil
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Charred some fine animal flesh today (ribeyes) for a birthday dinner tonight and had some fine brussels sprouts with balsamic vinegar and a baked Yukon gold potato.
johnsbrewhouse Oh yeah, that looks fantastic.
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johnsbrewhouse have you ever baked them with seasoning and olive oil
craigrice said in What did everyone cook today?:
johnsbrewhouse have you ever baked them with seasoning and olive oil
Yes they are fantastic, or high heat to caramelize then low heat to cook is also amazing.
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Surg said in What did everyone cook today?:
Habanero BBQ ground pork jerky strips.
This seasoning is amazing. Definitely my favorite so far.
I have a big old Excalibur dehydrator that I mainly just use for banana chips for the kids. I may have a jerky gun in my future. Any tips/tricks?
Jamieson22 my jerky cannon sat on the shelf for a while but now I love it for small batch stuff. 1- 5 lbs. much easier clean up.
Heres what I did this time around and they were great.
1 pound pork shoulder ground once at 4.5 mm
Previously packed and frozen
defrosted meat
Mixed with habanero barbecue seasoning, sure cure, (both per the Walton’s conversion chart) and 3oz of water
Let sit overnight in bowl to cure
Used Jerky cannon with the flat tip (but I’m sure round would’ve worked great as well. Was trying to avoid using casing and the flat strips seemed like a good way to go)
Dehydrator started at 140-150 for about 2 hours then bumped to 155-165 for 1 hr
Then 150 3 hr to further dry them.Not sure all the temperature changes were really needed to be honest. When I made them in casing last time they got a sort of case hardening. But without a casing and being that they are flat I don’t think it matters as much.
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Charred some fine animal flesh today (ribeyes) for a birthday dinner tonight and had some fine brussels sprouts with balsamic vinegar and a baked Yukon gold potato.
johnsbrewhouse that looks like a winner.
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