What did everyone cook today?
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processhead
Mushroom bed flushed so I had to try them. Pulled out some calamari rings to go with them. Got out the chicken on the run and the deep fryer and went to work! Both were excellent!RON PARRISH Calamari and mushrooms, what a treat
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processhead At first glance I read “boiled” hahahahahaha
HerbcoFood said in What did everyone cook today?:
processhead At first glance I read “boiled” hahahahahaha
That would be sacrilege…
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Broiled rack of lamb, fresh brussels sprouts blackened with home made bacon, and baked potato.
Side note: If my Mom had fixed brussels sprouts with bacon when we were growing up, I would have had a completely different opinion about that vegetable . I hated them then, and love them now.
processhead that looks outstanding. Brussel sprout recipe sounds good too. Like you, I was put off sprouts as a kid for most of my life until recently. We only ever had them boiled from the garden
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Grilled up some chicken thighs tonight
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Grilled up some chicken thighs tonight
Deepwoodsbutcher Nice variety, perfect grilling appearance. My wife would go crazy over those, chicken thighs along with pork steaks are her favorite meats
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processhead At first glance I read “boiled” hahahahahaha
HerbcoFood said in What did everyone cook today?:
processhead At first glance I read “boiled” hahahahahaha
Me Three! Strange how the mind likes to mess with us!
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Grilled up some chicken thighs tonight
Deepwoodsbutcher Looks delicious. Our favorite part of the bird. Very versatile cut of the chicken. We just picked up about 10 pounds of thighs @Sam’s Club last week.
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Grilled up some chicken thighs tonight
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processhead
Mushroom bed flushed so I had to try them. Pulled out some calamari rings to go with them. Got out the chicken on the run and the deep fryer and went to work! Both were excellent!RON PARRISH are those your winecaps?
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I made some venison boudin empanadas, picked up some crawfish balls at a meat market and made a Cajun aioli. This was for a crawfish boil a few houses down.
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I made some venison boudin empanadas, picked up some crawfish balls at a meat market and made a Cajun aioli. This was for a crawfish boil a few houses down.
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Grilled up some chicken thighs tonight
Deepwoodsbutcher Lookin’ fantastic. Just the right amount of carmelization. Yay for you!!
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Deepwoodsbutcher Nice variety, perfect grilling appearance. My wife would go crazy over those, chicken thighs along with pork steaks are her favorite meats
glen We don’t eat much chicken, but I think thighs are the best part too.
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Deepwoodsbutcher Looks delicious. Our favorite part of the bird. Very versatile cut of the chicken. We just picked up about 10 pounds of thighs @Sam’s Club last week.
Bob Stehlik got mine from Sam’s too… 99 cents a pound was a pretty good deal. Pretty cheap way to experiment with some new rubs.
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Grilled up some chicken thighs tonight
Deepwoodsbutcher Those look delicious.
Like the others, if I had my choice of one part of the chicken, it would probably be the thighs with wings a close second.
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I made some venison boudin empanadas, picked up some crawfish balls at a meat market and made a Cajun aioli. This was for a crawfish boil a few houses down.
HerbcoFood those look great, and really unique-- venison boudin empanada, just typing that is making my mouth water. Fantastic creativity, I bet they were great!
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Deepwoodsbutcher love the different selection. We like chicken thighs the best at my house too, but I usually just do them all the same rub since it’s easy to toss all in one bowl. But I bet my kids would like a choice like how you do it, will have to try that next time!
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Deepwoodsbutcher love the different selection. We like chicken thighs the best at my house too, but I usually just do them all the same rub since it’s easy to toss all in one bowl. But I bet my kids would like a choice like how you do it, will have to try that next time!
Andrew calls this Blackberry Forest Ham
I just call it Blackberry/Dewberry Bourbon Boston Butt Ham. The brine-injection has strong hints of Freshly picked Blackberry & Dewberry juice with Bourbon. After the ham is smoked, I put a nice Blackberry/Dewberry Bourbon glaze on it for about the last hour & sit it on the pan to not loose any of the glazing. We had it with fresh sauteed Red Cabbage from the garden & roasted sweet taters. This stuff is not only good, but addicting. It is like having deesert for dinner. -
Andrew calls this Blackberry Forest Ham
I just call it Blackberry/Dewberry Bourbon Boston Butt Ham. The brine-injection has strong hints of Freshly picked Blackberry & Dewberry juice with Bourbon. After the ham is smoked, I put a nice Blackberry/Dewberry Bourbon glaze on it for about the last hour & sit it on the pan to not loose any of the glazing. We had it with fresh sauteed Red Cabbage from the garden & roasted sweet taters. This stuff is not only good, but addicting. It is like having deesert for dinner.calldoctoday wow does that look good, and your description sounds even better! So you make this from a brine injected pork butt? Do you have a post on that, because that final baked product is commanding me to learn more! I can imagine a slice of that ham with those juices poured over…
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Dave in AZ Thank you, I really appreciate that. It was very good. You should try it, I am certain you will like it. I just use the normal Walton’s Country Brown Sugar Cure & duece it up with some blackberry/Dewberry Juice & Bourbon. I like to boil my brine first with what ever extras I add like in this case a good handful of dewberries & some bourbon, stirring until everything is completely mixed. Then let it completely cool before adding to the ham. I don’t really measure after the cure weights, etc. I take about four or five cups of fresh Dewberries & Blackberries & simmer that in enough filtered water with a bit of lime juice & honey to cover them for about 10 minutes, give or take. Then stuff them in a container filled with about a half cup of Old Forrester Bourbon, give or take & cover the remainder in filtered water & let it sit for about a day. The Ham is brining for several days. After the blackberry bourbon flavors meld I strain off maybe 2 cups, not more than that, if even that amount, through a mesh strainer & inject that juice into the center of the ham. I have done it with just a regular Boston Butt or a picnic or even a raw ham when I can get one & get them to cut it to a smaller, upper portion & not the hulking 25 pounder. Then slow smoke the ham. Prepare the glaze with the remainder of the blackberry/Dewberry juice infused with bourbon. Add a good measure of brown sugar, probably about three cups to the juice & simmer for at least 45 minutes, just keeping it just below a boil. Spoon that over the ham (now placed on a tray) & smoke about another hour, give or take. Then let it rest & slice it. The flavors really come through pretty well in just the pieces of ham slice off the ends, even the fat tastes good. Spooning some more glaze on the ham slices takes it to the deesert level.
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