What did everyone cook today?
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I cooked/Fried for 120 people this past weekend. I was way too busy to take photos. The menu, Atlantic Cod, hush puppies both corn only and with jolopino’s. Fires, corn on the cob, and a 130 year old recipe for a vinegar base slaw. (That everyone wants) lol. Not going to get it.
I used middle of the road oil for frying, no complaints.
My fryer is a cajon cooker 8.5 gallon. No burning of food particles in the bottom half. I did filter the oil after with out any off putting odors.
My question, after that menu, heavy with fish, what can I fry in this again?scottfletcher if you filtered and kept it up to temp, you should be able to use it on anything you want to. The storage and length of time you are keeping it, may be more of an issue than the fish you fried.
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I cooked/Fried for 120 people this past weekend. I was way too busy to take photos. The menu, Atlantic Cod, hush puppies both corn only and with jolopino’s. Fires, corn on the cob, and a 130 year old recipe for a vinegar base slaw. (That everyone wants) lol. Not going to get it.
I used middle of the road oil for frying, no complaints.
My fryer is a cajon cooker 8.5 gallon. No burning of food particles in the bottom half. I did filter the oil after with out any off putting odors.
My question, after that menu, heavy with fish, what can I fry in this again?scottfletcher they say if you fry potatoes in used oil, they will pick up and remove off flavors. Don’t know how true it is, but I deep fry a lot and always fry up potatoes after chicken or english style battered fish. I keep using the oil and haven’t noticed any off flavors of fish after that.
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scottfletcher they say if you fry potatoes in used oil, they will pick up and remove off flavors. Don’t know how true it is, but I deep fry a lot and always fry up potatoes after chicken or english style battered fish. I keep using the oil and haven’t noticed any off flavors of fish after that.
Dave in AZ same here, but that’s just because I really like homemade French fries.
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Philly cheese steak fresh brats, made my own spice profile. Did a writeup for the making eleswhere. Everyone loved them!
https://meatgistics.waltons.com/assets/uploads/files/1651637049492-20220503_200220.jpg -
Philly cheese steak fresh brats, made my own spice profile. Did a writeup for the making eleswhere. Everyone loved them!
https://meatgistics.waltons.com/assets/uploads/files/1651637049492-20220503_200220.jpg -
Philly cheese steak fresh brats, made my own spice profile. Did a writeup for the making eleswhere. Everyone loved them!
https://meatgistics.waltons.com/assets/uploads/files/1651637049492-20220503_200220.jpgDave in AZ I love that seasoning and so does the family and friends.
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I smoked a few pork shoulders last night and injected Pa’s Black Bull with my own rub on the outside. They smoked all night and I spritzed them with apple juice a few times this morning before wrapping them for the rest of the cook. The total cook time was about 14 hours and they turned out tasty and very moist. The Pa’s Black Bull definitely helped with keeping moisture in and has a great taste. I made a batch of my homemade Q sauce to go with it. It didn’t need it, but the sauce is also great.
Nice amount if smoke
No sandwich tonight, just the pulled meat, baked beans and a salad.
GWG8541 Wow, that is some very fine pig.
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Tex_77 Those steaks may not be fancy, but they look very good to me.
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Tex_77 Bacon goes with everything and can stand on it’s own too.
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Bought some seasoned deli sliced beef roast at a meat retailer store and 12 lbs of it at a discounted price. Decided to see how it would do as a Philly cheese steak! It was darn good!
ND Mike That really looks delicious.
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Made the wife some beef pineapple snack sticks. She like some that we buy when we go down to the ocean but wasn’t happy with the ones we bought he a couple of weeks ago. I told her I could make them, so I did. Used ground beef 80/20, Landjaeger seasoning, a 20 ounces can of pineapple and the juice and brown and maple sugar, along with some sure gel and sure cure and hickory smoke powder. Processed them in the convention oven at 190 degrees while I put 21 lbs. of pork butt through the grinder so that I can make up some Landjaegers, Supreme pizza and Jerry’s brats and a couple batches of maple breakfast sausage
johnsbrewhouse Never tried beef and pineapple, interesting they do look good.
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Philly cheese steak fresh brats, made my own spice profile. Did a writeup for the making eleswhere. Everyone loved them!
https://meatgistics.waltons.com/assets/uploads/files/1651637049492-20220503_200220.jpgDave in AZ That is a beautiful plate, love the radishes in the salad, nice.
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I used Dr Pain’s boudin recipe to make some boudin balls for our upcoming crawfish boil and I must say they are so delicious! This is the second tray that we put up, thank you for the recipe Dr Pain easy and very tasty.
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mrobisr thanks. It was pretty tasty.
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I used Dr Pain’s boudin recipe to make some boudin balls for our upcoming crawfish boil and I must say they are so delicious! This is the second tray that we put up, thank you for the recipe Dr Pain easy and very tasty.
mrobisr I’ve never had these but they sound great!
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I did a Sous vide backstrap with the Excalibur blackberry peppercorn seasoning. We really liked it, if I had some goat cheese to go with it, this would have been out of bounds.
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I did a Sous vide backstrap with the Excalibur blackberry peppercorn seasoning. We really liked it, if I had some goat cheese to go with it, this would have been out of bounds.
HerbcoFood I may have drooled typing this. Wow doe that look great!
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ND Mike Mrs. Picky even approved!
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I did a Sous vide backstrap with the Excalibur blackberry peppercorn seasoning. We really liked it, if I had some goat cheese to go with it, this would have been out of bounds.
HerbcoFood Wow that is perfect.
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