What did everyone cook today?
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Ribs, pulled pork, creamy corn casserole, and some other fixings.
“A smooth sea never made a skilled sailor.”
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Surg Wow Surg you were busy, that’s a lot of meat there hitting your smoker.
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Surg Wow Surg you were busy, that’s a lot of meat there hitting your smoker.
johnsbrewhouse yeah buddy. Think it may be time to upsize.
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Surg Looks like party time, the meal looks great. Corn casserole is a favorite in our household and a staple. My mom had her recipe and passed it on to everyone in the family.
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GWG8541 Went out and pulled the tarp when the sun finally showed and did a finish trowel, looks good. Will pull forms tomorrow if it is not raining or at least not pouring and get the slab curing. Got to drill for 3 lags, but that will come in a week or so when it’s partially cured. I was going to put studs in, but didn’t want problems trying to set a generator on the studs with my tractor.
johnsbrewhouse man don’t know much about concrete but I have to re-set a basketball hoop that’s off square. Gonna start doing some research but I think I’ll have to pull up the old slab and anchor, and drop a new form tube.
“A smooth sea never made a skilled sailor.”
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johnsbrewhouse man don’t know much about concrete but I have to re-set a basketball hoop that’s off square. Gonna start doing some research but I think I’ll have to pull up the old slab and anchor, and drop a new form tube.
Surg I’ve poured a lot of concrete in my time. My dad had us mix concrete in a dishpan and we poured and entire patio. Young and dumb. I have a mixer now. I buy sand and gravel mixed then bags of portland cement. You can buy the premix and mix it in a wheelbarrow, takes a bit longer but works. My only recommendation if you use that method is to buy a concrete mixing hoe. It has holes in it and makes mixing a whole lot easier. I’ve mixed a lot in the wheelbarrow too before the mixer.
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gus4416 after tasting on the fish, that will be next. I would probably add panko still for more crunch.
GWG8541 said in What did everyone cook today?:
gus4416 after tasting on the fish, that will be next. I would probably add panko still for more crunch.
Fry it twice as Chinese food. Fry it the first time at a lower temp to a light color and put it on paper towels to cool a little then heat the oil to the smoke point and fry it again to a nice golden color and you will have the most crispy texture ever.
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Tex_77 That is what I call a fire but I got a guestion for you Tex I am making Braun’s tomorrow I have the Philly steak seasoning from Walton’s going to put cheddar cheese in them got it from Walton’s what do you use for liquid to stuff them in casings
gus4416 said in What did everyone cook today?:
what do you use for liquid to stuff them in casings
You can add up to 10% liquid to any sausage and typically it makes for a better final product, but water, beer, beef, chicken, or pork stock make wonderful additions.
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I finally used the Pa’s Black Bull soluble. I picked up some bone-in 2 inch thick pork chops (Pig Porterhouses) and injected them with the Pa’s last night. They marinated all night and I did a reverse sear on them for dinner. They were smoked at 225 for close to 2 hours until the IT was 120, then seared until the IT was 145. They had a little smoke ring and were juicy, so the end product was fantastic. I roasted some fresh asparagus with parmesan cheese, garlic and drizzled it with brown butter. I decided to add some starch at the last minute, so the baked beans were canned Bush’s. It was a great meal on a cold rainy day.
GWG8541 Wow that looks absolutely terrific.
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Surg Hey, how many people did you have over to devour that feast??? Really looks wow!!!
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Tex_77 Oh yeah that is priceless.
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Surg Wow that is my kind of food, great job.
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The choice will be corned with the point being corned beef, the flat for pastrami
The prime for a big family gathering at the end of April when my daughter and littles comes back fron CA.Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
The choice will be corned with the point being corned beef, the flat for pastrami
The prime for a big family gathering at the end of April when my daughter and littles comes back fron CA. -
I finally used the Pa’s Black Bull soluble. I picked up some bone-in 2 inch thick pork chops (Pig Porterhouses) and injected them with the Pa’s last night. They marinated all night and I did a reverse sear on them for dinner. They were smoked at 225 for close to 2 hours until the IT was 120, then seared until the IT was 145. They had a little smoke ring and were juicy, so the end product was fantastic. I roasted some fresh asparagus with parmesan cheese, garlic and drizzled it with brown butter. I decided to add some starch at the last minute, so the baked beans were canned Bush’s. It was a great meal on a cold rainy day.
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Surg that looks great
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So found a pack of these sausage stuffed jalapeños in my freezer that my buddy makes. Threw them on my Kamado last night with a little bit of smoke wood - Indirect with a brief direct at end for a bit of char. Super good and I plan to make them myself soon too.
Jamieson22 they look tasty. Let us know what kind of sausage he stuffs thise with. They sound tasty and the season is justa round the corner
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GWG8541 said in What did everyone cook today?:
gus4416 after tasting on the fish, that will be next. I would probably add panko still for more crunch.
Fry it twice as Chinese food. Fry it the first time at a lower temp to a light color and put it on paper towels to cool a little then heat the oil to the smoke point and fry it again to a nice golden color and you will have the most crispy texture ever.
mrobisr I always fry my homemade French fries twice. I have never done fish or shrimp twice because they get done so quickly. Is the first fry done at a lower temp?
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