What did everyone cook today?
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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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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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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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HerbcoFood ok wow that SV beef looks good. What temp did you do that to? Very rare.
Dave in AZ It’s venison and did it at 129° for two hours, then 1 minute on each side on the grill around 550°.
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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.
Dave in AZ Yep, all that work and finished in 2 mins. I’m smiling for you.
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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
Dave in AZ I had a GE originally. We have an island mount downdraft and were limited to what we could buy for replacements, it was GE or Jenn-Aire when replacement time came. We were never happy with the GE and then parts became a problem, so we bought the Jenn-Aire Ceran top with inserts and have never regretted the move. At the time it wasn’t too much more money, downdrafts are all expensive.
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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 that’s a beautiful meal right there
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Cinco de Mayo!
Pork Butt on smoker, brown sugar/cumin/garlic rub, half for pulled pork and half diced up for carnitas.
Corn tortillas, guacamole, fresh pico de gallo, queso fresca. White sweet corn. Bud Lime with limes. Lime cilantro cole slaw.
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Cinco de Mayo!
Pork Butt on smoker, brown sugar/cumin/garlic rub, half for pulled pork and half diced up for carnitas.
Corn tortillas, guacamole, fresh pico de gallo, queso fresca. White sweet corn. Bud Lime with limes. Lime cilantro cole slaw. Dave in AZ Be glad we are too far apart or I would be at your door begging for food! Wow that looks fantastic.
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Cinco de Mayo!
Pork Butt on smoker, brown sugar/cumin/garlic rub, half for pulled pork and half diced up for carnitas.
Corn tortillas, guacamole, fresh pico de gallo, queso fresca. White sweet corn. Bud Lime with limes. Lime cilantro cole slaw. Dave in AZ awesome spread
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Dave in AZ Be glad we are too far apart or I would be at your door begging for food! Wow that looks fantastic.
mrobisr welcome anytime! I guess Cinco de Mayo is just a local Southwest big thing, I thought everyone would be posting their cooks today. Here in Arizona, it’s probably 2nd only to 4th of July as a “big cooking day”, everyone does their various Mexican and southwest dishes.
Meh, I just asked my kids if they knew what Cinco de Mayo was celebrating, 1 of 3 knew Mexican Independence. When I asked Independence from who? One of them guessed France. She said it was a joke but I’m not so sure… Maybe I’m just excited about it more because it’s a Grilling Day
They were all more excited for “May the Fourth be With You!”, yesterday, but I couldn’t think of any Star Wars dishes to cook… -
mrobisr welcome anytime! I guess Cinco de Mayo is just a local Southwest big thing, I thought everyone would be posting their cooks today. Here in Arizona, it’s probably 2nd only to 4th of July as a “big cooking day”, everyone does their various Mexican and southwest dishes.
Meh, I just asked my kids if they knew what Cinco de Mayo was celebrating, 1 of 3 knew Mexican Independence. When I asked Independence from who? One of them guessed France. She said it was a joke but I’m not so sure… Maybe I’m just excited about it more because it’s a Grilling Day
They were all more excited for “May the Fourth be With You!”, yesterday, but I couldn’t think of any Star Wars dishes to cook…Dave in AZ Had mine on Taco Tuesday. Had I been home tonight instead of having to run a meeting, we would have been having tamales and enchiladas. It will have to be another day now.
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there was no Mayo in my Cinco. Prime rib salad , no lose realized here
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Cinco de Mayo!
Pork Butt on smoker, brown sugar/cumin/garlic rub, half for pulled pork and half diced up for carnitas.
Corn tortillas, guacamole, fresh pico de gallo, queso fresca. White sweet corn. Bud Lime with limes. Lime cilantro cole slaw. Dave in AZ You had me until the cilantro, that is something my taste buds cannot handle. All the rest sounds delicious and looks good.
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Dave in AZ You had me until the cilantro, that is something my taste buds cannot handle. All the rest sounds delicious and looks good.
bocephus I remember first time I had cilantro, thinking “this tastes just like stinkbugs smell!” Lol. But now I love it and use a lot, essential for Southwest or Mexican cooking.
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Capocolla
Just started it today with my son, his first meat project. Twelve days cure for this 4in diameter coppa. Used recipe from 2guysandAcooler, Eric. Classic actual way is to dry to 35% loss or so, eat uncooked like prosciutto. Not sure if I will dry in my converted fridge meat chamber, or SV as more of a ham. Most of the stuff you get on subs is actually cooked, will probably do that so I can show my son how fast and easy the process is for high quality home products. I should probably buy another butt and do both!
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