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.
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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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 Talking about plating and comfort food. It will fill your tastebuds with flavor, your gut with fullness and set you right up for a nap.
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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 You’ve got IT going around your place. Little ole me just has the pastrami sitting in the fridge overnight after sous viding it for 20 hours at 158. We will see how it turns out. Our houses are reeling with goodness. We are allllllll blessed.
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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 Ya, BaBy!
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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 That corn beef looks great I bet with a good bunch of cabbage you will have a great meal I have ever made my own and the wife don’t care for it so I guess I’ll have a steak Thursday the pastrami looks like it is well on the way to very good
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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.
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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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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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