What did everyone cook today?
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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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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?
Dave in AZ It is suppose to be a semi-dried sausage from Germany. It’s kind of like a hunters food since it doesn’t require refrigeration. It usually is naturally dried and develops a tang when dried. To make it the traditional way it requires extremely good quality pork and other meats to prevent illness. I just use ground pork and a spice blend made by Excalibur from Waltons. I have made my own blend as well, but it is just as easy to buy on already blended. I also add smoke powder to the mix so I don’t have to fuss with the Traeger and use the Jenn-Aire instead to dry the sticks. You can dry them down once you reach your target temp or dehydrate them a bit. I’ll eat them any way I get them.
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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 you have been a busy man. Awesome looking products
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Dave in AZ It is suppose to be a semi-dried sausage from Germany. It’s kind of like a hunters food since it doesn’t require refrigeration. It usually is naturally dried and develops a tang when dried. To make it the traditional way it requires extremely good quality pork and other meats to prevent illness. I just use ground pork and a spice blend made by Excalibur from Waltons. I have made my own blend as well, but it is just as easy to buy on already blended. I also add smoke powder to the mix so I don’t have to fuss with the Traeger and use the Jenn-Aire instead to dry the sticks. You can dry them down once you reach your target temp or dehydrate them a bit. I’ll eat them any way I get them.
johnsbrewhouse thx much. You are lucky to have that jenn aire, I’ve seen you mention it a few times for meat stick production and it seems to simplify things. My GE oven gets to 230ish, even on the Proof setting which should be 100 or so
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Late dinner, son came home from 1st yr away at college. He always likes Chinese so, sirloin with onion and green beans, in ginger sauce.
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