What did everyone cook today?
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I finally tried chicken on the run with fish after the great post from @RON PARRISH. I added corn meal and coated chunks of Cod that were soaked in beer. It turned out great. Since the fryer was hot, I did some butterflied shrimp with panko crumbs, and French fries. The wife put together a chopped salad to balance out all delicious fried stuff.
GWG8541 Nice. I just haven’t been able to get my chicken on the run to turn out as good as your’s. Gonna keep working at it though.
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Tex_77 In Kansas, but not Washington. They were still at over $5 per lb. at US Foods, the corned beef was $4.34 lb. I suspect they will come down here shortly when the supply chain becomes overloaded. I’m sure the corned beef will go even lower next week since they had two pallets of them on Wednesday and will need to get rid of them. I watch meat prices and buy when they are low. I buy primal cuts and re-cut and package them into manageable sizes. That is a great price for a choice brisket right now, especially Angus. IBP has been dumping select cuts here, but the ribeye primals I would have graded at choice with the fat marbling. I forced myself to buy two since the price was under $8 a lb.
johnsbrewhouse I try to do the same thing, but it has gotten outright ridiculous. The best I could find for months on a storebought corned beef was $5.89. I could not do my normal home brined beef as even the best I could find on a packer, where I would have skimmed the fat for beef sausages & separated the flat & point for corned beef was $7.49, much more for an already separated flat or point. I purged the freezer last week & found two butts in there that I paid $.85. Had those a while, but amazingly, they were still good. I am not sure what to say if this keeps up. Even auto & boat taxes have gone up 15% across the board this year as Margaret paid them all this morning. Its going to drive me to drink if I am not careful. Just amazing of late.
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Tex_77 wow, that’s about half price around here. The last time I check, Sam’s club choice whole was about $6 lb here. Flats were closer to $8. Most of our grocery stores were higher.
GWG8541 Choice packers here at Sam’s were $7.49, more for points & flats, much more. I cannot even get Prime anymore that I used to by because although it was a little bit more expensive, they were usually smaller & already pretty much trimmed, so it worked out better for just the three of us & perhaps a few guests. Nothing like the good old days when I had that Pitt’s & Spitts stick burner & fed Compton’s Army. I was talking with Margaret earlier this morning that if this keeps up, we are going to wish we still had that ol stick burner, not that I do not miss it anyways.
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johnsbrewhouse looks like brisket is coming down to me…
Tex_77 That is amazing for these days & times. We are going to have to get you set up for a big purchase & organize a convoy to come up there & get them at that price. Of course even fuel prices though these days would cut into that significantly.
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Tex_77 That is amazing for these days & times. We are going to have to get you set up for a big purchase & organize a convoy to come up there & get them at that price. Of course even fuel prices though these days would cut into that significantly.
calldoctoday i just need another freezer. To get kn making the brats i need to make.
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johnsbrewhouse looks like brisket is coming down to me…
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Didn’t make it myself but when I was in MN last week had a walleye fillet sandwich that was awesome, whole fillet on sandwich.
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Didn’t make it myself but when I was in MN last week had a walleye fillet sandwich that was awesome, whole fillet on sandwich.
bocephus that sounds like a great fish sandwich 🥪
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GWG8541 Nice. I just haven’t been able to get my chicken on the run to turn out as good as your’s. Gonna keep working at it though.
wdaly I used the COTR brine/marinade on the chicken I’ve done, but the fish was just soaked in beer about 20 minutes before coating it with the coating mix. So far so good.
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Great firepit weather today!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 You look like you are just a few minutes away from having some hot dog grilling coals there
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Tex_77 That is what I call a fire but I got a guestion for you Tex I am making Braun’s tomorrow I have the Philly steak seasoning from Walton’s going to put cheddar cheese in them got it from Walton’s what do you use for liquid to stuff them in casings
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Tex_77 man an I jealous. Its 42 and rainy here. That looks relaxing.
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Tex_77 You look like you are just a few minutes away from having some hot dog grilling coals there
processhead you read my mind
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Tex_77 That is what I call a fire but I got a guestion for you Tex I am making Braun’s tomorrow I have the Philly steak seasoning from Walton’s going to put cheddar cheese in them got it from Walton’s what do you use for liquid to stuff them in casings
gus4416 i generally don’t add any extra liquid and haven’t had any issues stuffing. You could add a pint of beer or water to a 25# batch
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gus4416 i generally don’t add any extra liquid and haven’t had any issues stuffing. You could add a pint of beer or water to a 25# batch
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processhead you read my mind
I finally used the Pa’s Black Bull soluble. I picked up some bone-in 2 inch thick pork chops (Pig Porterhouses) and injected them with the Pa’s last night. They marinated all night and I did a reverse sear on them for dinner. They were smoked at 225 for close to 2 hours until the IT was 120, then seared until the IT was 145. They had a little smoke ring and were juicy, so the end product was fantastic. I roasted some fresh asparagus with parmesan cheese, garlic and drizzled it with brown butter. I decided to add some starch at the last minute, so the baked beans were canned Bush’s. It was a great meal on a cold rainy day.
“You never really die until you end up on the wall at a Cracker Barrel”
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I finally used the Pa’s Black Bull soluble. I picked up some bone-in 2 inch thick pork chops (Pig Porterhouses) and injected them with the Pa’s last night. They marinated all night and I did a reverse sear on them for dinner. They were smoked at 225 for close to 2 hours until the IT was 120, then seared until the IT was 145. They had a little smoke ring and were juicy, so the end product was fantastic. I roasted some fresh asparagus with parmesan cheese, garlic and drizzled it with brown butter. I decided to add some starch at the last minute, so the baked beans were canned Bush’s. It was a great meal on a cold rainy day.
GWG8541 fantastic
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Least we forget the smores
Perfectly roasted marshmallow
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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