What did everyone cook today?
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Tex_77 said in What did everyone cook today?:
processhead are you making Canadian bacon out of that?
This will all be sliced and packaged. We like it mostly served cold for sandwiches and to set out with other charcuterie-type dishes.
Some of will end up as pizza topping and some of it will be shared with family and friends.I showed the slicer so no one mistakenly thinks I hand sliced that whole loin.
processhead Youāre hilarious with the āslicer statementā. Just a Note: I used that knife to hand slice pork tenderloins and it can produce thin cuts if necessary. Itās a really nice product for many future events.
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Balsamic and herb marinaded lamb tenderloins wrapped in lamb bacon
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Balsamic and herb marinaded lamb tenderloins wrapped in lamb bacon
Deepwoodsbutcher
Nicely prepared and photographed. That looks absolutely delicious. Some time can you share how you did the ālamb baconā? -
Balsamic and herb marinaded lamb tenderloins wrapped in lamb bacon
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Balsamic and herb marinaded lamb tenderloins wrapped in lamb bacon
Deepwoodsbutcher very nice. looks delicious.
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made 25 pounds of brats today. Half are WI brats ( craisins, wild rice and cheddar) and half I tried buffalo blue cheese. I started with blue ribbon brat mix and added hi temp blue cheese and franks buffalo powder. Too tired to cook one tonight so I will try them in the morning, they do smell good tho.
hey vegetarians, my food poops on your food!
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Deepwoodsbutcher
Nicely prepared and photographed. That looks absolutely delicious. Some time can you share how you did the ālamb baconā?processhead the lamb bacon was made when I was working commercially. We used the same recipe as doing pork belly. It was a house made wet brine, injected and smoked as you would with pork. We did the same in making beef bacon. Nothing too fancy.
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Iām frustrated. I took a pic to try and post it. Nothing elaborate, just some brats on the grill. Sometimes I just want to post a pic of a big bowl of popcorn to keep it real.
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made 25 pounds of brats today. Half are WI brats ( craisins, wild rice and cheddar) and half I tried buffalo blue cheese. I started with blue ribbon brat mix and added hi temp blue cheese and franks buffalo powder. Too tired to cook one tonight so I will try them in the morning, they do smell good tho.
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Balsamic and herb marinaded lamb tenderloins wrapped in lamb bacon
Deepwoodsbutcher what a unique and deliscious sounding dish. Looks great too. Canāt see ever getting that at a restaurant, too special!
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Balsamic and herb marinaded lamb tenderloins wrapped in lamb bacon
Deepwoodsbutcher Wow. Now youāre showing off and thatās a very good thing. Never had lamb bacon or knew it was a āthingā. Yay for you.
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processhead the lamb bacon was made when I was working commercially. We used the same recipe as doing pork belly. It was a house made wet brine, injected and smoked as you would with pork. We did the same in making beef bacon. Nothing too fancy.
Deepwoodsbutcher said in What did everyone cook today?:
processhead the lamb bacon was made when I was working commercially. We used the same recipe as doing pork belly. It was a house made wet brine, injected and smoked as you would with pork. We did the same in making beef bacon. Nothing too fancy.
I donāt think I have ever had any cured lamb products before. I just imagine it as being quite different than pork or beef.
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made 25 pounds of brats today. Half are WI brats ( craisins, wild rice and cheddar) and half I tried buffalo blue cheese. I started with blue ribbon brat mix and added hi temp blue cheese and franks buffalo powder. Too tired to cook one tonight so I will try them in the morning, they do smell good tho.
kyle great looking brats, what a pile if goodness! The craisins one sounds fantastic to me.
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made 25 pounds of brats today. Half are WI brats ( craisins, wild rice and cheddar) and half I tried buffalo blue cheese. I started with blue ribbon brat mix and added hi temp blue cheese and franks buffalo powder. Too tired to cook one tonight so I will try them in the morning, they do smell good tho.
kyle You just tingled my taste buds with the blue cheese sausage. Ok, Iām salivating and need a drip cloth.
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Balsamic and herb marinaded lamb tenderloins wrapped in lamb bacon
Deepwoodsbutcher Wow that lamb looks delicious.
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made 25 pounds of brats today. Half are WI brats ( craisins, wild rice and cheddar) and half I tried buffalo blue cheese. I started with blue ribbon brat mix and added hi temp blue cheese and franks buffalo powder. Too tired to cook one tonight so I will try them in the morning, they do smell good tho.
kyle canāt wait to here about that Buffalo brat. It makes me hungry just thinking about it.
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kyle great looking brats, what a pile if goodness! The craisins one sounds fantastic to me.
Dave in AZ they add just the right amount of sweetness in my opinion. I make my Wi summer sausage the same way. I highly recommend them
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kyle canāt wait to here about that Buffalo brat. It makes me hungry just thinking about it.
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GWG8541 itās just an experiment. It was someone on here that mentioned that there was Frankās buffalo powder and I finally found some.
kyle Iāve been using Frankās powder for a few years. I never thought about putting it in a brat.
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