What did everyone cook today?
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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.
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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.
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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.
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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
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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.
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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.
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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
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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;)
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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 man, I love Korean bbq flavors for ribs probably more than any other, certainly more than KC or Memphis style. Look super!
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rescuefoot look great, nice cook! I was already zooming in on those dark spots when I saw you added jalapeños;)
Yes, I added some jalapeños to it. For half of the batch, which was about 15 pounds, I added 3 cups of jalapeños. I could have added more. The sample patties I added, the heat level was close enough to where I wanted it.
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Venison Rubens: Homemade venison pastrami, homemade Russian dressing, sauerkraut, swiss cheese on fresh made pumpernickel bread.
HerbcoFood I miss a good reuben! That looks great!!!
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kyle Thanks. We do OK for a bunch of Hillbillies I guess.
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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.
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rescuefoot looking good
GWG8541
Had to try some pickled eggs. I cold smoked them for a couple hrs first and them packed them. Hardest part will be the wait for a week to try them! -
GWG8541
Had to try some pickled eggs. I cold smoked them for a couple hrs first and them packed them. Hardest part will be the wait for a week to try them!RON PARRISH Nice, I like pickled quail eggs.
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RON PARRISH Nice, I like pickled quail eggs.
HerbcoFood Never tried them. Bet they are fun to peel!
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HerbcoFood Never tried them. Bet they are fun to peel!
RON PARRISH I wouldn’t know, I found a store brand I like, so I will enjoy to let it remain a mystery!
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GWG8541
Had to try some pickled eggs. I cold smoked them for a couple hrs first and them packed them. Hardest part will be the wait for a week to try them!RON PARRISH oh man that looks great. My son was asking why I haven’t done any lately. This post may get me motivated to do them soon. I add beets to mine and the juice so they won’t be as pretty as your’s, but those beets go great with the eggs for a snack.
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GWG8541
Had to try some pickled eggs. I cold smoked them for a couple hrs first and them packed them. Hardest part will be the wait for a week to try them!RON PARRISH is there a particular wood flavor you prefer to smoke eggs with? All I’ve done is Hickory, I need to branch out and see how other woods would taste.
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