What did everyone cook today?
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Chuck roast injected with pa’s. Sous vide 130 for 24hr then seared. Gravy from sous vide juices. Came out great.
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Chuck roast injected with pa’s. Sous vide 130 for 24hr then seared. Gravy from sous vide juices. Came out great.
Surg Looks absolutely delicious. That Pa’s Black Bull is very versatile.
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gus4416 You can find this elsewhere on the smoking of cheese threads. If the temp inside your smoker gets hotter than 80 degrees, you can fill an aluminum tray full of ice and stick your cheese on a grate above the ice. Also, I wrap the cheese in cheese cloth when doing mozzarella or other soft cheeses so it keeps its shape. Once you smoke your cheese, the store bought smoked cheeses will never match the taste. Have some fun with it.
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Chuck roast injected with pa’s. Sous vide 130 for 24hr then seared. Gravy from sous vide juices. Came out great.
Surg Hail YES!!!
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I took advantage of the cold March weather and smoked 8 varieties of cheese early this morning. I used apple for the smoke and they looked great. Now for the hard part; the wait.
GWG8541 That looks really good!
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Chuck roast injected with pa’s. Sous vide 130 for 24hr then seared. Gravy from sous vide juices. Came out great.
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Got a hankering for some homemade Calzones. What the stomach asks for, the stomach gets. As much as they do not look very professional, they always taste better than professional. Andrew made the dough as he really likes doing that & I made the Calzones along with the homemade marinara sauce to dip them in.
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Chuck roast injected with pa’s. Sous vide 130 for 24hr then seared. Gravy from sous vide juices. Came out great.
Surg That looks fantastic!
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Got a hankering for some homemade Calzones. What the stomach asks for, the stomach gets. As much as they do not look very professional, they always taste better than professional. Andrew made the dough as he really likes doing that & I made the Calzones along with the homemade marinara sauce to dip them in.
calldoctoday Nice job. Bet those hit the spot, especially with the marinara sauce.
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Got a hankering for some homemade Calzones. What the stomach asks for, the stomach gets. As much as they do not look very professional, they always taste better than professional. Andrew made the dough as he really likes doing that & I made the Calzones along with the homemade marinara sauce to dip them in.
calldoctoday oh man love a good calzone. Never tried to make my own but may give it a try. What cheese did you use?
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Got a hankering for some homemade Calzones. What the stomach asks for, the stomach gets. As much as they do not look very professional, they always taste better than professional. Andrew made the dough as he really likes doing that & I made the Calzones along with the homemade marinara sauce to dip them in.
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calldoctoday Nice job. Bet those hit the spot, especially with the marinara sauce.
wdaly Thank you, they did. However, we could not eat them all in one setting so we had to hit it twice.
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calldoctoday oh man love a good calzone. Never tried to make my own but may give it a try. What cheese did you use?
Surg Thank You. Aww, you should. Especially since Jersey is what got me started on them when I discovered them while on assignment there about twenty years ago or so. They made the best there at Frank’s Place, Mo’s Place, & Larry’s Place. No Pizza Huts or Pizza Inns to be found.
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calldoctoday they look great what filling did you put in them
gus4416 Thank you. I put the Homemade marinara sauce in them too along with some Provolone, Mozzarella, Asiago, & Ricotta cheese, Salami, Peppered Salami, Pepperoni, & Italian sausage, along with a little sautéed Olive, Mushroom, onion, garlic, Poblano, Cubanero, & Jalapoleno pepper. As you can see, they are loaded. Surprisingly enough, they cut perfectly though.
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wdaly Thank you, they did. However, we could not eat them all in one setting so we had to hit it twice.
Getting ready for St. Paddy’s day. I was going to make a Shepherds Pie, but technically it is a Hunters Pie since I used ground venison. It was tasty. I washed it down with a Guinness Xtra stout.
“You never really die until you end up on the wall at a Cracker Barrel”
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Getting ready for St. Paddy’s day. I was going to make a Shepherds Pie, but technically it is a Hunters Pie since I used ground venison. It was tasty. I washed it down with a Guinness Xtra stout.
GWG8541 Looks delicious & hearty.
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Getting ready for St. Paddy’s day. I was going to make a Shepherds Pie, but technically it is a Hunters Pie since I used ground venison. It was tasty. I washed it down with a Guinness Xtra stout.
GWG8541 Well, I thought the Shepherd’s/Hunters Pie was an English or maybe even Scottish thing, but I figure it can work for either. How about a British isles thing. No matter what, yours is a good looking thing, comforting & tasty too. Amazing & put together in the ol cast iron pot too. I’ll tip a wee dram for it along with a pint of Guiness.
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Cut up my corned beef brisket today in prep for Thursday, half for St. Patrick’s day meal the other half goes to pastrami. Put the pastrami on this morning and ended up with an auger problem on my Traeger. It’s the only thing I didn’t pull when I torn it down a couple of weeks ago. Apparently I had a burn back into the auger tube and swelled pellets which froze the auger shaft. Fixed that and got things smoking. The small bits are some maple cure scraps from a pork loin that I thought I would try a new cure recipe on that I made up. It will work out really well for Canadian bacon and simple. Just three ingredients, Smoked sea salt, sure cure, maple sugar. The pastrami has been on for 10 hours, will cover at 10 pm (12 hrs. on smoke) and let go until 6am at 180 degrees.
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Getting ready for St. Paddy’s day. I was going to make a Shepherds Pie, but technically it is a Hunters Pie since I used ground venison. It was tasty. I washed it down with a Guinness Xtra stout.
GWG8541 Call it by any pie name you wish, but it still looks fantastic.
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Cut up my corned beef brisket today in prep for Thursday, half for St. Patrick’s day meal the other half goes to pastrami. Put the pastrami on this morning and ended up with an auger problem on my Traeger. It’s the only thing I didn’t pull when I torn it down a couple of weeks ago. Apparently I had a burn back into the auger tube and swelled pellets which froze the auger shaft. Fixed that and got things smoking. The small bits are some maple cure scraps from a pork loin that I thought I would try a new cure recipe on that I made up. It will work out really well for Canadian bacon and simple. Just three ingredients, Smoked sea salt, sure cure, maple sugar. The pastrami has been on for 10 hours, will cover at 10 pm (12 hrs. on smoke) and let go until 6am at 180 degrees.
johnsbrewhouse It is already looking good can’t wait until tomorrow.
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