What did everyone cook today?
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So I tried the buffalo blue cheese brats this morning. They had a real strong blue cheese flavor which is fine with me. As far as the buffalo flavor, you couldn’t really taste it much. I used 2 1/2 oz of franks powder in 12 pounds of meat.I really don’t want to use much more than that because I think they will get too salty. Next time I think I will use the powder plus replace half the water with liquid buffalo sauce. The brats taste great, but just didn’t have the flavor I was looking for. Suggestions by you guys is welcome
kyle just be careful when using the liquid if it has a lot of vinegar in it. I know that you are going to cut it with some water, but too much vinegar will affect your bind.
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kyle just be careful when using the liquid if it has a lot of vinegar in it. I know that you are going to cut it with some water, but too much vinegar will affect your bind.
YooperDog I was thinking that since they will be fresh (then frozen) and not smoked the vinegar might not affect them as much. I could be wrong
hey vegetarians, my food poops on your food!
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YooperDog I was thinking that since they will be fresh (then frozen) and not smoked the vinegar might not affect them as much. I could be wrong
kyle I use vinegar sometimes in making Mexican chorizo and it will create a crumbly finished cooked product. If I go a little lighter on the vinegar I can create sausages that can be grilled w/o falling apart. Just my experience with trial and error. Wine and tequila has a similar effect from my experiments.
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I just had a baked potato for dinner tonight. It doesn’t look like much, but underneath this pile of goodness is a baked potato. You cannot see it, but the tater had a little butter, salt, pepper, sour cream and my shredded smoked cheddar. Then piled on the pulled pork with my homemade BBQ sauce, more smoked cheddar and some Cowboy Candy canned from my garden last year. There was definitely alot going on with the different flavors, but it was one tasty meal.
GWG8541 Yep, definitely would be called “smothered”.
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kyle I use vinegar sometimes in making Mexican chorizo and it will create a crumbly finished cooked product. If I go a little lighter on the vinegar I can create sausages that can be grilled w/o falling apart. Just my experience with trial and error. Wine and tequila has a similar effect from my experiments.
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Made my version of Texas hot links with pork and beef. Smoke them up, just pulled them from the smoker and waiting for them to cool so that I can get them in the vacuum bags.
johnsbrewhouse those look great. Brisket and sausage are what I think of first for BBQ.
About 2 weeks ago I was reading everything I could find online for making an authentic Texas sausage I’d get at a Lockhart or Hill country BBQ. I’d love to hear more about your recipe! -
Roasted steak cabbage with chicken thighs and bell peppers.
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Made my version of Texas hot links with pork and beef. Smoke them up, just pulled them from the smoker and waiting for them to cool so that I can get them in the vacuum bags.
johnsbrewhouse
You have a recipe for your hot links you would be willing to share? I have been on a year long quest to make the perfect hot link. -
johnsbrewhouse those sausage look great what is the ratio of beef and pork
gus4416 3 lbs. pork to 2 lbs. ground beef. actually could use more beef, but I used what I had. Next time I’ll add either my brisket or rib eye trim ground. The better ratio would be 3 lbs. beef, 2 lbs. pork.
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Roasted steak cabbage with chicken thighs and bell peppers.
HerbcoFood Looks awesome. I love roasted cabbage and grilled peppers done with a good olive oil, sea salt and pepper. That little bit of char on both just adds so much flavor. Chicken thighs are the perfect protein to go with that.
Improvise, Adapt and Overcome! Semper Fi
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HerbcoFood Looks awesome. I love roasted cabbage and grilled peppers done with a good olive oil, sea salt and pepper. That little bit of char on both just adds so much flavor. Chicken thighs are the perfect protein to go with that.
Bob Stehlik I added balsamic vinegar to the cabbage so it is a little darker because of that.
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Bob Stehlik I added balsamic vinegar to the cabbage so it is a little darker because of that.
HerbcoFood That even makes it better.
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johnsbrewhouse those look great. Brisket and sausage are what I think of first for BBQ.
About 2 weeks ago I was reading everything I could find online for making an authentic Texas sausage I’d get at a Lockhart or Hill country BBQ. I’d love to hear more about your recipe!Dave in AZ Texas sausage is all over the board depending on who is making it and how and what you enjoy in it. They all call it Texas Hot Link. It’s started out as a German farm sausage and has evolved from there with the addition of ingredients to suit the tastes of the customers. Lockhart’s and Hill Country are the more traditional since they are actually where the German community settled (around the New Braunfels area). You need to remember what was available to those butchers when they first came to the area when formulating your recipe, then making the changes to suit your tastes. I’ll post the recipe that I used last, the meat bill is different than I would usually use since I used what I had and wanted to use up. I prefer having more beef than pork.
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Roasted steak cabbage with chicken thighs and bell peppers.
HerbcoFood What seasoning or type of liquid did you use on the cabbage?
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HerbcoFood What seasoning or type of liquid did you use on the cabbage?
zbigjeff It was olive oil, balsamic vinegar, garlic, salt and pepper. I let it sit on the cabbage for about 30 minutes before roasting.
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johnsbrewhouse
You have a recipe for your hot links you would be willing to share? I have been on a year long quest to make the perfect hot link.Grimpuppy Texas Hot Links
3 lbs. Beef Brisket trim works well, but any ground will work 70-80 percent lean
2 lbs. Pork
2 TBSP Kosher salt
2 TBSP Black Pepper (not fine cut) if you like more pepper use more and coarse
1/2 TSBP Granulated Garlic
1/2 TSBP Garlic Powder
1/2 TBSP Granulated Onion
1/2 TBSP Onion Powder
1/2 TBSP Red Pepper Flakes ( More if you want more heat)
1 tsp Cayenne Pepper (more for more heat)
2 tsp Paprika
2 tsp Mustard Powder
1 tsp Thyme
34 grams Sure Gel or 1/2 Cup of Dry non-fat milk powder (your choice, I use sure gel)
5.7 grams Sure Cure (pink salt) I use since I smoke my product, if fresh omit
8 ounces water if you use Sure Gel or
1 1/2 cups water if you use Dry non-fat milk powder
You can add cheese, jalapeño’s, green chilies or change the meat bill to all beef.
It all works pretty well. I don’t like a lot of heat this the lack of red pepper powders and like black pepper. I use smoked black peeper and coarse ground in mine. Enjoy and play.
John -
Grimpuppy Texas Hot Links
3 lbs. Beef Brisket trim works well, but any ground will work 70-80 percent lean
2 lbs. Pork
2 TBSP Kosher salt
2 TBSP Black Pepper (not fine cut) if you like more pepper use more and coarse
1/2 TSBP Granulated Garlic
1/2 TSBP Garlic Powder
1/2 TBSP Granulated Onion
1/2 TBSP Onion Powder
1/2 TBSP Red Pepper Flakes ( More if you want more heat)
1 tsp Cayenne Pepper (more for more heat)
2 tsp Paprika
2 tsp Mustard Powder
1 tsp Thyme
34 grams Sure Gel or 1/2 Cup of Dry non-fat milk powder (your choice, I use sure gel)
5.7 grams Sure Cure (pink salt) I use since I smoke my product, if fresh omit
8 ounces water if you use Sure Gel or
1 1/2 cups water if you use Dry non-fat milk powder
You can add cheese, jalapeño’s, green chilies or change the meat bill to all beef.
It all works pretty well. I don’t like a lot of heat this the lack of red pepper powders and like black pepper. I use smoked black peeper and coarse ground in mine. Enjoy and play.
Johnjohnsbrewhouse thx, good looking recipe.
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Roasted steak cabbage with chicken thighs and bell peppers.
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johnsbrewhouse thx, good looking recipe.
Dave in AZ Central Texas hotlinks go best with white bread and a cold beer in the shade.
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Dinner last night.
Cooked up some of my sweet Italian brats with spaghetti. Just made a simple red sauce but thought the picture of it cooking with the brats and green peppers looked nice, so here it is:)
An interesting thing, those pink Italian brats… I stuffed these right after some corned beef brats, and even though I ran 6 or 7 slices of bread thru stuffer to clean it out, the wee bit of residual corned beef nitrite left in there ended up giving some cure color to the first 10 or so Italian brats I stuffed. Pretty amazing how little is needed for color…
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