What did everyone cook today?
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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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johnsbrewhouse Hehehheehehe. You had fun doing it and you know IT. But, that’s way tooo funny. HBD my friend.
zbigjeff Thanks Jeff, I do enjoy cooking, plus the wife earns the bacon working.
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johnsbrewhouse have you ever baked them with seasoning and olive oil
craigrice Yes, I like them that way too with a little sea salt and pepper, the wife won’t eat them that way. She won’t eat boiled cabbage either, but will eat fried cabbage, figure that.
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johnsbrewhouse that looks like a winner.
ND Mike Thanks Mike, it was. I figured I needed a steak after cutting a ribeye primal into steaks for my daughter and sealing them.
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Joe Hell said in What did everyone cook today?:
I made a single perfect cheeseburger
Wish I could hit the like button 50 more times and make them count!
Dang Sam could ya give an old dog any hints as to how to achieve such Excellent looking goodness in the patty??
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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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Joe Hell said in What did everyone cook today?:
I made a single perfect cheeseburger
Wish I could hit the like button 50 more times and make them count!
Dang Sam could ya give an old dog any hints as to how to achieve such Excellent looking goodness in the patty??
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Gmoran every day is a great day for kielbasa. Yours looks great
. Congrats -
@dennyo I work at a butcher shop but I’d still consider it ‘home’ ground. The addition of pork fat was amazing!
Joe Hell great looking burger
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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 Happy Birthday. We’re in the same boat. I cook all the steaks because my wife wants her’s well done. I’ve always said if we want steak on Friday, I have to put hers on to cook on Tuesday. Your birthday meal looks amazing.
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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.
PapaSop You’re making my mouth water! Those look delicious.
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gus4416 That is Joe Hells
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