What did everyone cook today?
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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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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 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
Those look great. Are they coated with something? How are you preparing those? -
mrobisr , what processhead said, more details! I read Dr Pains recipe too, never made boudin though. I have a box of frozen crawfish, but didn’t have a good plan for them… it sounds like you do have a plan! Which I want to copy! Soo… what is the menu for crawfish boil, 5 people family? Thx!
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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 ok wow that SV beef looks good. What temp did you do that to? Very rare.
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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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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 meal looks great, got to love the SV
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Supreme pizza brats with mozzarella cheese and pepperoni, Jerry’s brats with cheddar cheese and Landjaeger snack sticks, five pound of each. Plus three one pound packs of fresh breakfast sausage, two homemade recipes maple and regular, one Excalibur extra maple. Had a couple of the Brats for dinner tonight off the grill, but failed to take a picture because I was hungry from processing and cleaning. That’s my story and I’m sticking to it.
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Supreme pizza brats with mozzarella cheese and pepperoni, Jerry’s brats with cheddar cheese and Landjaeger snack sticks, five pound of each. Plus three one pound packs of fresh breakfast sausage, two homemade recipes maple and regular, one Excalibur extra maple. Had a couple of the Brats for dinner tonight off the grill, but failed to take a picture because I was hungry from processing and cleaning. That’s my story and I’m sticking to it.
johnsbrewhouse I was just winding down for the day and now my stomach is growling after seeing your awesome delicious looking products.
Improvise, Adapt and Overcome! Semper Fi
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johnsbrewhouse I was just winding down for the day and now my stomach is growling after seeing your awesome delicious looking products.
Bob Stehlik I just finished the Landjaegers about a half hour ago. I did the brats before lunch then cleaned up the stuffer and swapped over to do sticks, stuffed them, got the in the oven and then had figure out what was for dinner. I was easy. Went down to the chest freezer and grabbed a few brats off the trays that were hardening and grilled them up. I was hungry because I skipped lunch.
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Supreme pizza brats with mozzarella cheese and pepperoni, Jerry’s brats with cheddar cheese and Landjaeger snack sticks, five pound of each. Plus three one pound packs of fresh breakfast sausage, two homemade recipes maple and regular, one Excalibur extra maple. Had a couple of the Brats for dinner tonight off the grill, but failed to take a picture because I was hungry from processing and cleaning. That’s my story and I’m sticking to it.
johnsbrewhouse now that is a darn productive day! What is Landjaeger like, is that a seasoning blend or a classic kinda recipe you do up? I’ve seen the name but don’t really have a good idea what they taste like?
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