What did everyone cook today?
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Yeah I use peanut mostly but it does seem to be climbing in price
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First apple juice spritz at 125*, pulled pork sandwiches for yearly family gathering for the 4th and to watch fireworks from moms house. Unfortunately it looks like we are gonna get dumped on with rain and I gotta be up at 4am to work tomorrow so won’t stick around for the show. It would be nice if the fireworks were postponed til a Saturday.
twilliams That pork looks delicious
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Jonathon Peanut oil for my outdoor deep frier, canola in the house.
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First apple juice spritz at 125*, pulled pork sandwiches for yearly family gathering for the 4th and to watch fireworks from moms house. Unfortunately it looks like we are gonna get dumped on with rain and I gotta be up at 4am to work tomorrow so won’t stick around for the show. It would be nice if the fireworks were postponed til a Saturday.
twilliams It looks like you already made the show, those look fantastic & that is where the fireworks are.
We have been getting monsooned every day here now something serious. I feel like we must be living in India, across the Big Water. -
Jonathon Used to use nothing but Peanut for deep frying, even when they said it was high. However, they have taken it to a new level this year & I just flat out cannot afford it. So, trying different things, I tried Soy Bean, which actually has a pretty high smoke point (higher than Peanut) & it has been working well. I don’t think it lasts as long & survives as many filtering & reuse operations (which someone (A fishing guide that I used to really like a lot, but he had to finally give it up with all the new laws, etc. & move to Alaska) said actually led to oils not being so good) as the Peanut does, but the taste has worked out pretty good & doesn’t burn for our limited fries these days. It is 1/4th cost in bulk compared to Peanut.
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twilliams Sunflower has one of the most wonderful flavors, but is also more on the expensive side. It used to be more expensive than peanut, so I only bought it in very small batches when I was looking for lots of flavor.
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Canola oil, neutral flavor, pretty good smoke point and doesn’t absorbs off flavors like most oils.
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Grilled chicken legs and thighs
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Hot Short Legs!
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Canola oil, neutral flavor, pretty good smoke point and doesn’t absorbs off flavors like most oils.
johnsbrewhouse I have heard from several folks that Canola Oil works too.
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You guys are always talking about hatch green chili brats, so I made burgers with Hatch green chilis, onion, and a diced jalapeno. Also homemade sourdough buns, and my own bacon.
I always fry up onions and sliced olives for topping.I totally overcooked, made all beef large franks and buns too… no one ate because we all filled up on the burgers!
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You guys are always talking about hatch green chili brats, so I made burgers with Hatch green chilis, onion, and a diced jalapeno. Also homemade sourdough buns, and my own bacon.
I always fry up onions and sliced olives for topping.I totally overcooked, made all beef large franks and buns too… no one ate because we all filled up on the burgers!
Dave in AZ That is one heck of a good looking I spicy like it burger.
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Tex_77 grilled chicken is always a welcome 4 July meal!
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First apple juice spritz at 125*, pulled pork sandwiches for yearly family gathering for the 4th and to watch fireworks from moms house. Unfortunately it looks like we are gonna get dumped on with rain and I gotta be up at 4am to work tomorrow so won’t stick around for the show. It would be nice if the fireworks were postponed til a Saturday.
-
You guys are always talking about hatch green chili brats, so I made burgers with Hatch green chilis, onion, and a diced jalapeno. Also homemade sourdough buns, and my own bacon.
I always fry up onions and sliced olives for topping.I totally overcooked, made all beef large franks and buns too… no one ate because we all filled up on the burgers!
Dave in AZ Noth’in but luv’in goodness right there!
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You guys are always talking about hatch green chili brats, so I made burgers with Hatch green chilis, onion, and a diced jalapeno. Also homemade sourdough buns, and my own bacon.
I always fry up onions and sliced olives for topping.I totally overcooked, made all beef large franks and buns too… no one ate because we all filled up on the burgers!
-
You guys are always talking about hatch green chili brats, so I made burgers with Hatch green chilis, onion, and a diced jalapeno. Also homemade sourdough buns, and my own bacon.
I always fry up onions and sliced olives for topping.I totally overcooked, made all beef large franks and buns too… no one ate because we all filled up on the burgers!
Dave in AZ Everything tastes better with hatch!
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Hatch Green Chili Brats - Pretty Awesome!
Life is a Garden - Dig it.
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lkrfletcher Nice looking batch, is that a single 3/8 or double 3/8 grind? You’ve got really nice fat definition in there, did you separate that out during grinding.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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