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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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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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
I put up some myself a while ago. -
RON PARRISH
I put up some myself a while ago. -
Made some oven fried chicken tonight using Chicken on the Run Marinade and Chicken on the Run Breading. It came out pretty good thought!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Made some oven fried chicken tonight using Chicken on the Run Marinade and Chicken on the Run Breading. It came out pretty good thought!
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Made some oven fried chicken tonight using Chicken on the Run Marinade and Chicken on the Run Breading. It came out pretty good thought!
We are going to have to deduct style points for that pin feather in the ankle of the one drum stick, though.
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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.
GWG8541 This was the first time I ever tried it and I used maple.
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