What did everyone cook today?
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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…
-
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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Roasted steak cabbage with chicken thighs and bell peppers.
HerbcoFood that is a great way to make cabbage!
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Dave in AZ that is some good looking stuff right there my wife makes all are sauce we eat every fall
gus4416 thx Gus! I’ve been reading the gardening threads, some folks grow their own tomatoes and make their own canned tomatoes and sauces, sounds like you do also. I really respect that and wish I could do the hard work on a garden, especially tomatoes. I only have easy citrus trees. Just paid a guy almost $1000 to come 4 times and fumigate over 100 gopher mounds
They have driven my garden success to 0%. But I enjoy reading about folks growing and canning, you should post up your wife’s sauce, I’d love to read anything on that! -
Roasted steak cabbage with chicken thighs and bell peppers.
HerbcoFood nice, did you season or marinade the cabbage?
“You never really die until you end up on the wall at a Cracker Barrel”
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HerbcoFood nice, did you season or marinade the cabbage?
GWG8541 Marinaded it in olive oil, balsamic vinegar, garlic, salt and pepper.
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Roasted steak cabbage with chicken thighs and bell peppers.
-
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 thanks for the recipe.
-
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…
Dave in AZ that looks amazing
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gus4416 thx Gus! I’ve been reading the gardening threads, some folks grow their own tomatoes and make their own canned tomatoes and sauces, sounds like you do also. I really respect that and wish I could do the hard work on a garden, especially tomatoes. I only have easy citrus trees. Just paid a guy almost $1000 to come 4 times and fumigate over 100 gopher mounds
They have driven my garden success to 0%. But I enjoy reading about folks growing and canning, you should post up your wife’s sauce, I’d love to read anything on that!Dave in AZ my wife just cuts up the tomatoes and puts them in a food processor purées them up adds peppers and garlic to some or just uses straight tomatoes then cans them she adds the paste to thicken it when we get it out to use it.sorry you can’t have a garden but with all the dry weather and varmitts around your house I understand not having a garden.
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Kabobs on the pellet grill today
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Kabobs on the pellet grill today
Deepwoodsbutcher that looked great.
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Kabobs on the pellet grill today
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Kabobs on the pellet grill today
Deepwoodsbutcher that looks absolutely delicious
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