What did everyone cook today?
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calldoctoday that surf and turf brought a tear to my eye it’s so beautiful
kyle Thank You, just tears of Joy, right?
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cdavis Thank you. Hope you are having a great weekend.
calldoctoday working 12hr days but not complaining.
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calldoctoday working 12hr days but not complaining.
cdavis Hang in there, I am right there with you.
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johnsbrewhouse what casings did you use on the dogs
gus4416 26 mm cellulose, you have to make sure not to over stuff them if you tie them. I had three break casings after trying and if the water. It may have been handling them too. Cellulose is not very forgiving like natural or collagen but it works and you definitely must soak them following the cook for a least 30 minutes in cold water or ice bath.
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johnsbrewhouse Very nice and great packaging
glen Chamber sealer advantages
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johnsbrewhouse That looks great & small batch too, so I like it. Should keep you going for a little while though.
calldoctoday 10 lbs. is about my limit, I hand mix 5 lbs. at a time except for the franks, I did 7 lbs. in the bowl and about maxed it out when I started. I bag it into zip-loc bag in 5 lb. batches, that way it fits the stuffer in one fill. I just tear the bag open and slip the log in. The hotdogs are a whole different story, the emulsified sticky mess they create is something else. I found the easiest way to handle it was to turn the zip-loc into a giant pastry bag and squirt it into my stuffer.
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glen Chamber sealer advantages
johnsbrewhouse Yep, got one about 7-8 years ago.
Heaven forbid but if it breaks Momma’s just gonna have to be mad for a while because I won’t be without one -
calldoctoday 10 lbs. is about my limit, I hand mix 5 lbs. at a time except for the franks, I did 7 lbs. in the bowl and about maxed it out when I started. I bag it into zip-loc bag in 5 lb. batches, that way it fits the stuffer in one fill. I just tear the bag open and slip the log in. The hotdogs are a whole different story, the emulsified sticky mess they create is something else. I found the easiest way to handle it was to turn the zip-loc into a giant pastry bag and squirt it into my stuffer.
johnsbrewhouse do you have a bowl chopper or just do an extra grind?
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calldoctoday 10 lbs. is about my limit, I hand mix 5 lbs. at a time except for the franks, I did 7 lbs. in the bowl and about maxed it out when I started. I bag it into zip-loc bag in 5 lb. batches, that way it fits the stuffer in one fill. I just tear the bag open and slip the log in. The hotdogs are a whole different story, the emulsified sticky mess they create is something else. I found the easiest way to handle it was to turn the zip-loc into a giant pastry bag and squirt it into my stuffer.
johnsbrewhouse That is very helpful & applicable too.
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Made some Brunswick stew and ran it up to my mother and father in law for lunch. I made it with 1 pound each of smoked brisket, smoked pulled pork, and rotisserie chicken. I vac pack and freeze a pound of each when I smoke it to make this stew. I do not use lima beans in mine. I also whipped up some cornbread with it, although I’ve heard it falls in the worthless food category I’m still taking the chance.
“You never really die until you end up on the wall at a Cracker Barrel”
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I am doing some more “Jons Awesome Fun Time” Mojo Cuban seasoning on Shrimp again. This is a seasoning Austin and I came up with and we had Excalibur mock up for us. We initially thought it needed and extra “something” but I have been eating fish, chicken and pork with it the last few weeks and I think our initial thought was based on the taste of the seasoning by itself, not when it tastes less limey when it is on a protein. Anyway…I will try to take pics!
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Also, that name is 100% not being used!
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Made some Brunswick stew and ran it up to my mother and father in law for lunch. I made it with 1 pound each of smoked brisket, smoked pulled pork, and rotisserie chicken. I vac pack and freeze a pound of each when I smoke it to make this stew. I do not use lima beans in mine. I also whipped up some cornbread with it, although I’ve heard it falls in the worthless food category I’m still taking the chance.
GWG8541 I bet they really liked that. Did you bring them a few BBQ samwiches & a pickle too? Of course just the Brunswick stew & delicious looking cornbread would be more than I would need.
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I am doing some more “Jons Awesome Fun Time” Mojo Cuban seasoning on Shrimp again. This is a seasoning Austin and I came up with and we had Excalibur mock up for us. We initially thought it needed and extra “something” but I have been eating fish, chicken and pork with it the last few weeks and I think our initial thought was based on the taste of the seasoning by itself, not when it tastes less limey when it is on a protein. Anyway…I will try to take pics!
Jonathon Well then, I found a beer to go with that when on assignment way down in Florida a month ago, “Single in Havana”, & whoa, even Margaret likes it.
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Made some Brunswick stew and ran it up to my mother and father in law for lunch. I made it with 1 pound each of smoked brisket, smoked pulled pork, and rotisserie chicken. I vac pack and freeze a pound of each when I smoke it to make this stew. I do not use lima beans in mine. I also whipped up some cornbread with it, although I’ve heard it falls in the worthless food category I’m still taking the chance.
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johnsbrewhouse do you have a bowl chopper or just do an extra grind?
cdavis Cuisinart, thought I was going to kill it. It’s over 30 years old, I even added crushed ice when I was emulsifying. I think I probably should have run the beef through the smallest plate I have on a second grind frozen, might have help break it down better. The only problem with franks is the fat level is higher, ends up like glue once it starts to get any where near above cold.
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I am doing some more “Jons Awesome Fun Time” Mojo Cuban seasoning on Shrimp again. This is a seasoning Austin and I came up with and we had Excalibur mock up for us. We initially thought it needed and extra “something” but I have been eating fish, chicken and pork with it the last few weeks and I think our initial thought was based on the taste of the seasoning by itself, not when it tastes less limey when it is on a protein. Anyway…I will try to take pics!
-
Made some Brunswick stew and ran it up to my mother and father in law for lunch. I made it with 1 pound each of smoked brisket, smoked pulled pork, and rotisserie chicken. I vac pack and freeze a pound of each when I smoke it to make this stew. I do not use lima beans in mine. I also whipped up some cornbread with it, although I’ve heard it falls in the worthless food category I’m still taking the chance.
GWG8541 I could go for some of that.
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kyle Thank You, just tears of Joy, right?
calldoctoday said in What did everyone cook today?:
kyle Thank You, just tears of Joy, right?
yes sir
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cdavis Cuisinart, thought I was going to kill it. It’s over 30 years old, I even added crushed ice when I was emulsifying. I think I probably should have run the beef through the smallest plate I have on a second grind frozen, might have help break it down better. The only problem with franks is the fat level is higher, ends up like glue once it starts to get any where near above cold.
johnsbrewhouse thanks for the info
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