What did everyone cook today?
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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!
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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 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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Surg Wow, that looks tasty. Were you able to get it dried out like that in just eight hours? I gather you did not smoke it, just dehydrated it in the smoker, is that correct. This looks very interesting.
calldoctoday actually I ran it dehydrator only. About 5hrs at No heat (~ 65°F) Kinda like a biltong box without the light. But then I got nervous about the temp and increased to 145°F for like 20 hrs. (Fell asleep). 🤪.
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calldoctoday actually I ran it dehydrator only. About 5hrs at No heat (~ 65°F) Kinda like a biltong box without the light. But then I got nervous about the temp and increased to 145°F for like 20 hrs. (Fell asleep). 🤪.
Surg I have done that before, for certain, usually when I was not feeling that well, but in my younger days when I was less likely to do that & had a lot more energy. Yours turned out a whole lot better than mine though when it happened, those look really good & I can just taste them.
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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.
calldoctoday no sammies, but did do a couple dozen fried Buffalo wings.
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calldoctoday no sammies, but did do a couple dozen fried Buffalo wings.
GWG8541 Oh Boy, I bet everyone was having a ball. Nothing better than creating good soul satisfying stuff like that & showing up at someone’s house with all those treats.
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GWG8541 That is a great looking stew and cornbread if it is warm is great slather it with butter and chow down
gus4416 it had started cooling when I took it up. After eating a piece with the stew, my father-in-law went back and cut a big piece and did exactly that. He is 87 and stays very active, so bread and butter is health food to him.
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Yesterdays projects with the wife helping to stuff the franks. Did 7lbs of all beef franks with hickory powder in the roaster (sous vide) and 10 lbs. of Landjaeger. All cooled and sealed now, got to hide the Landjaeger so that they last longer. I’ll leave the end cuts and leftovers from packing in the fridge for the grazers.
johnsbrewhouse thats a picture of beauty. Great work.
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Trail Stew over the fire pit. Got a big thumbs up from the whole family.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 You are a genuine artist.
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GWG8541 Oh Boy, I bet everyone was having a ball. Nothing better than creating good soul satisfying stuff like that & showing up at someone’s house with all those treats.
calldoctoday yeah, we haven’t been up to visit in awhile since I had the COVID. My in laws are in their upper 80s and in good health, but I didn’t want to take any chances. So my lovely wife requested I make the Brunswick stew as a surprise. They had never had it before and really liked it. Its nice just visiting with them without them feeling like they need to fix food or entertain us. Im lucky, not only did I marry up, my inlaws are good down to earth people.
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Tex_77 you get a big thumbs up from me to. What size was the Dutch Oven and do you have the recipe for that, or was it ad lib? I see an awesome camping meal right there.
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calldoctoday yeah, we haven’t been up to visit in awhile since I had the COVID. My in laws are in their upper 80s and in good health, but I didn’t want to take any chances. So my lovely wife requested I make the Brunswick stew as a surprise. They had never had it before and really liked it. Its nice just visiting with them without them feeling like they need to fix food or entertain us. Im lucky, not only did I marry up, my inlaws are good down to earth people.
GWG8541 Four thumbs up!
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Rotisserie chicken using Chicken On The Run. Turned out moist and delicious. -
bocephus thats what a yard bird is supposed to look like.
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Tex_77 you get a big thumbs up from me to. What size was the Dutch Oven and do you have the recipe for that, or was it ad lib? I see an awesome camping meal right there.
GWG8541 Kent Rollins, Trail Stew. Its a Lodge 12in Deep Dutch Oven.
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