What did everyone cook today?
-
Dave in AZ Now that is amazing if you have a pressure deep fryer. How in the devil did you come across that?
calldoctoday don’t have a pressure deep fryer. They sell on Amazon for $1000 or so though. I looked a couple at restaurant supply store, they are no different than a regular deep fryer except for having a backup system to release pressure, usually a solenoid, in case primary methods get gunked up with oil.
Which happens during steam release, and can build up if you aren’t diligent about cleaning all release holes after cooking. Taller pots help keep oil spatter out, and I taped a stainless mesh filter over the exit to keep oil spatter out also. I gunked up a few, thus 7
I did this all outside for safety.
The whole point is to get the chicken cooked with browning, but keep the water inside the chicken without steaming out near surface via pressure increased boil point. To get juicy chicken. I found the gains marginal for home use, but would be good with paid workers commercial. I ended up getting as good results by brining, sous vide, buttermilk wash and flour/spice coat, then deep fry 370ish to brown coating. -
Kinda a big meat day. Had a 16 lb prime packer brisket from Costco I got for $3.99/lb, needed to get it processed while fresh.
Cut it into 4, did smoked brisket with 2. Used a rub from Idaho Smokey , old willy or something. On Traeger now getting some smoke!
Then I did a 1.4kg pastrami, dry-cured. I used Marianski dry cure recipe, but referenced @DennyO-s recipe for wet cure, converted it to all meat vs. Meat plus liquid for ratios, and used his spices. That is now in a vacuum seal bag for 5-10 days curing:
Then I took a 900g point bit, and did a dry cure corned beef. Again used Marianski dry cure from pg 761 of his Home Production etc. book, but added coriander, allspice, bay leaves, mustard seed, black pepper. Vacuum sealed and curing in fridge too!
-
Dave in AZ yeah you use discard to add to the batter. It’s a pretty simple batter. The discard doesn’t need to be super active, you can let it fire up overnight but this batch was plenty active even after not feeding the starter in the fridge for two weeks.
2 cups flower, 1 tsp baking soda, 2tsp baking powder, 2 Tbsp sugar of your choice. (I used brown, I often opt for honey but the wife is pregnant so we are skipping honey) 1 egg (I used an egg from our ducks) 1.5 cups milk, 1 cup starter discard, pinch of salt and 2 Tbsp melted butter.
You could Mix the flour starter and milk and let that sit in fridge overnight to gas up, but it was gassing off plenty of bubbles 10 min after mixing.
RafterW thank you for the recipe.
-
Venison Rubens: Homemade venison pastrami, homemade Russian dressing, sauerkraut, swiss cheese on fresh made pumpernickel bread.
-
Venison Rubens: Homemade venison pastrami, homemade Russian dressing, sauerkraut, swiss cheese on fresh made pumpernickel bread.
-
Venison Rubens: Homemade venison pastrami, homemade Russian dressing, sauerkraut, swiss cheese on fresh made pumpernickel bread.
HerbcoFood The pumpernickel play is really nice. Everything else just “pops in your mouth” with joy.
-
HerbcoFood The pumpernickel play is really nice. Everything else just “pops in your mouth” with joy.
zbigjeff It was sitting right next to the rye bread, I made the executive decision I needed pumpernickel bread in my life last night.
-
Venison Rubens: Homemade venison pastrami, homemade Russian dressing, sauerkraut, swiss cheese on fresh made pumpernickel bread.
-
Venison Rubens: Homemade venison pastrami, homemade Russian dressing, sauerkraut, swiss cheese on fresh made pumpernickel bread.
HerbcoFood stop it. I just had a great dinner and would still destroy that sandwich.
“You never really die until you end up on the wall at a Cracker Barrel”
-
HerbcoFood stop it. I just had a great dinner and would still destroy that sandwich.
I pulled a slab of St. Louis style ribs out of the freezer two days ago and wanted to do something different with them besides the traditional smoke. So we did a Korean BBQ for dinner. Made up a nice rub and sauce for the ribs. The salad dressing was a homemade vinegrette. I cheated on the fish patties and pickled radish, by picking them up at a favorite Korean/Asian market. Tasty meal.
“You never really die until you end up on the wall at a Cracker Barrel”
-
I pulled a slab of St. Louis style ribs out of the freezer two days ago and wanted to do something different with them besides the traditional smoke. So we did a Korean BBQ for dinner. Made up a nice rub and sauce for the ribs. The salad dressing was a homemade vinegrette. I cheated on the fish patties and pickled radish, by picking them up at a favorite Korean/Asian market. Tasty meal.
-
gus4416 sure, but you will have to fight with your 2 new brothers for table scraps. They are 6’3" and 6’2" so there aren’t many leftovers.
-
gus4416 sure, but you will have to fight with your 2 new brothers for table scraps. They are 6’3" and 6’2" so there aren’t many leftovers.
-
I pulled a slab of St. Louis style ribs out of the freezer two days ago and wanted to do something different with them besides the traditional smoke. So we did a Korean BBQ for dinner. Made up a nice rub and sauce for the ribs. The salad dressing was a homemade vinegrette. I cheated on the fish patties and pickled radish, by picking them up at a favorite Korean/Asian market. Tasty meal.
GWG8541 Dang! You are definitely on a roll with your awesome menu ideas. Keep on truck’n.
Improvise, Adapt and Overcome! Semper Fi
-
GWG8541 Dang! You are definitely on a roll with your awesome menu ideas. Keep on truck’n.
Bob Stehlik wish I had some Kimchi with the meal, but the pickled radish filled in fine.
-
I finally made time to make some Summer Sausage using the H Summer Sausage with the help of my son.
I used about 20 pounds of venison and a 10 pound pork belly, high temperature cheddar cheese, with the suregel as the binder.
This is what the summer sausage looked like after the ice bath and letting it rest.
I like the flavor of the sausage. I did add jalapeños to half of the summer sausage.
-
I finally made time to make some Summer Sausage using the H Summer Sausage with the help of my son.
I used about 20 pounds of venison and a 10 pound pork belly, high temperature cheddar cheese, with the suregel as the binder.
This is what the summer sausage looked like after the ice bath and letting it rest.
I like the flavor of the sausage. I did add jalapeños to half of the summer sausage.
rescuefoot nice job. They look great
-
I pulled a slab of St. Louis style ribs out of the freezer two days ago and wanted to do something different with them besides the traditional smoke. So we did a Korean BBQ for dinner. Made up a nice rub and sauce for the ribs. The salad dressing was a homemade vinegrette. I cheated on the fish patties and pickled radish, by picking them up at a favorite Korean/Asian market. Tasty meal.
-
I finally made time to make some Summer Sausage using the H Summer Sausage with the help of my son.
I used about 20 pounds of venison and a 10 pound pork belly, high temperature cheddar cheese, with the suregel as the binder.
This is what the summer sausage looked like after the ice bath and letting it rest.
I like the flavor of the sausage. I did add jalapeños to half of the summer sausage.
rescuefoot look great, nice cook! I was already zooming in on those dark spots when I saw you added jalapeños;)
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
