What did everyone cook today?
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Surg How many pounds is that batch? I have am Excalibur 9-tray dehydrator and curious how large a batch it would hold. Also wondering if the gun or an attachment on stuffer is better route if I were to buy something. Gun certainly seems easier to clean.
Jamieson22 that’s a 3lb batch.
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I got off of work a little early today and decided to roast a beef strip/loin roast I pulled out of the freezer a few days ago. I’m doing a minor freezer purge this week because pork butts are 99 cents a pound at our Meijers store. This roast was a Christmas special for 6 bucks a pound. I think those prices are long gone for awhile. I made some gravy, rolls and a salad with it. I cheated on the mashed potatoes and used the store bought Bob Evans mashed. We do not ussually go so big for dinner on workday dinners, but man it was good.
GWG8541 that looks mouthwatering.
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Pivodog that looks great.
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Pivodog that looks tasty
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This post is deleted!
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I got off of work a little early today and decided to roast a beef strip/loin roast I pulled out of the freezer a few days ago. I’m doing a minor freezer purge this week because pork butts are 99 cents a pound at our Meijers store. This roast was a Christmas special for 6 bucks a pound. I think those prices are long gone for awhile. I made some gravy, rolls and a salad with it. I cheated on the mashed potatoes and used the store bought Bob Evans mashed. We do not ussually go so big for dinner on workday dinners, but man it was good.
GWG8541 Cheating needs to happen sometimes. I love the people on this site because they tell on themselves. Those type of people I can hang with every day.
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Tacos with some burger that I ground a few weeks ago. The burger is a blend of whitetail, antelope and beef. About 33% of each. Seasoning in a Pinchos powder blend that I mixed up with saffron strands. The seasoning is in the taco meat and on the asparagus. The asparagus is oven roasted with lime, salt and the pinchos powder.
Matt W.
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Tacos with some burger that I ground a few weeks ago. The burger is a blend of whitetail, antelope and beef. About 33% of each. Seasoning in a Pinchos powder blend that I mixed up with saffron strands. The seasoning is in the taco meat and on the asparagus. The asparagus is oven roasted with lime, salt and the pinchos powder.
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I got off of work a little early today and decided to roast a beef strip/loin roast I pulled out of the freezer a few days ago. I’m doing a minor freezer purge this week because pork butts are 99 cents a pound at our Meijers store. This roast was a Christmas special for 6 bucks a pound. I think those prices are long gone for awhile. I made some gravy, rolls and a salad with it. I cheated on the mashed potatoes and used the store bought Bob Evans mashed. We do not ussually go so big for dinner on workday dinners, but man it was good.
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Tacos with some burger that I ground a few weeks ago. The burger is a blend of whitetail, antelope and beef. About 33% of each. Seasoning in a Pinchos powder blend that I mixed up with saffron strands. The seasoning is in the taco meat and on the asparagus. The asparagus is oven roasted with lime, salt and the pinchos powder.
RafterW I have never used lime on asparagus, you usually tend to see lemons being used.
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Pivodog reminds me of my time there. Looks great
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Tacos with some burger that I ground a few weeks ago. The burger is a blend of whitetail, antelope and beef. About 33% of each. Seasoning in a Pinchos powder blend that I mixed up with saffron strands. The seasoning is in the taco meat and on the asparagus. The asparagus is oven roasted with lime, salt and the pinchos powder.
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YooperDog The casings are fine and really stuck to sausage. I have never made them before so they may be normal. I used 17.5 lbs venison to 7 lbs pork fat. non fat dry milk for binder
RON PARRISH I have never made them with straight venison in the mix. I guess that could be what is giving the texture. Might just be what I think are fine and you feel are a bit rubbery. My wife and I have the same issue. There are styles I like and she has texture issues with. The only other thing that I can think of might have been a culprit is the cook and cool schedule.
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RON PARRISH I have never made them with straight venison in the mix. I guess that could be what is giving the texture. Might just be what I think are fine and you feel are a bit rubbery. My wife and I have the same issue. There are styles I like and she has texture issues with. The only other thing that I can think of might have been a culprit is the cook and cool schedule.
YooperDog Thanks for input. I ran half of them through my bradley smoker and half through my pellet smoker. I did have a spike on the pellet smoker trying to get temp low. It may be that those got heat a little fast. The others may be better. I never thought to check one from each smoker. my brain has been scrambled lately!
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RafterW I have never used lime on asparagus, you usually tend to see lemons being used.
HerbcoFood yeah I hadn’t tried lime on the asparagus before either. It turned out pretty tasty, with the chili powder and a little extra salt after hitting the plate.
Matt W.
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HerbcoFood yeah I hadn’t tried lime on the asparagus before either. It turned out pretty tasty, with the chili powder and a little extra salt after hitting the plate.
RafterW Yeah, that for sure took it into a southwest taste.
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I got off of work a little early today and decided to roast a beef strip/loin roast I pulled out of the freezer a few days ago. I’m doing a minor freezer purge this week because pork butts are 99 cents a pound at our Meijers store. This roast was a Christmas special for 6 bucks a pound. I think those prices are long gone for awhile. I made some gravy, rolls and a salad with it. I cheated on the mashed potatoes and used the store bought Bob Evans mashed. We do not ussually go so big for dinner on workday dinners, but man it was good.
GWG8541 That certainly looks good. The roast is cooked just the way I love it. The wife, not so much. She’s a well done person and I can’t change her.
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Tacos with some burger that I ground a few weeks ago. The burger is a blend of whitetail, antelope and beef. About 33% of each. Seasoning in a Pinchos powder blend that I mixed up with saffron strands. The seasoning is in the taco meat and on the asparagus. The asparagus is oven roasted with lime, salt and the pinchos powder.
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