What did everyone cook today?
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Deepwoodsbutcher
Nicely prepared and photographed. That looks absolutely delicious. Some time can you share how you did the “lamb bacon”?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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I’m 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. Can’t 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 you’re showing off and that’s a very good thing. Never had lamb bacon or knew it was a “thing”. 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 don’t 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, I’m 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 can’t 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 can’t wait to here about that Buffalo brat. It makes me hungry just thinking about it.
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GWG8541 it’s just an experiment. It was someone on here that mentioned that there was Frank’s buffalo powder and I finally found some.
kyle I’ve been using Frank’s powder for a few years. I never thought about putting it in a brat.
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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 don’t think I have ever had any cured lamb products before. I just imagine it as being quite different than pork or beef.
processhead is fun to play around with. It’s its own thing. Always nice to try new things when you can.
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Deepwoodsbutcher what a unique and deliscious sounding dish. Looks great too. Can’t see ever getting that at a restaurant, too special!
Dave in AZ Thank you.
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Deepwoodsbutcher Wow. Now you’re showing off and that’s a very good thing. Never had lamb bacon or knew it was a “thing”. Yay for you.
zbigjeff thanks. It’s nice to have a place to throw some different ideas out. This is a dish that turned out just the way I wanted. It doesn’t always go that way though.
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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 Those look great. The WI brat sound good to me. I’ve had something similar up in Eagle River and that combo is delicious.
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zbigjeff thanks. It’s nice to have a place to throw some different ideas out. This is a dish that turned out just the way I wanted. It doesn’t always go that way though.
Deepwoodsbutcher What’s really cool about this site is that people have no issues telling everyone when something goes wrong. Then, they try and figure out “why” and fix it the next time. OR Advise what went right. It’s just real people making whatever work. Hats off to you on this one.
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Deepwoodsbutcher What’s really cool about this site is that people have no issues telling everyone when something goes wrong. Then, they try and figure out “why” and fix it the next time. OR Advise what went right. It’s just real people making whatever work. Hats off to you on this one.
zbigjeff yes, definitely a great place to bounce ideas and solve issues.
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