What did everyone cook today?
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Venison Rubens: Homemade venison pastrami, homemade Russian dressing, sauerkraut, swiss cheese on fresh made pumpernickel bread.
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I pulled a slab of St. Louis style ribs out of the freezer two days ago and wanted to do something different with them besides the traditional smoke. So we did a Korean BBQ for dinner. Made up a nice rub and sauce for the ribs. The salad dressing was a homemade vinegrette. I cheated on the fish patties and pickled radish, by picking them up at a favorite Korean/Asian market. Tasty meal.
GWG8541 Cheat or not that looks absolutely awesome.
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I finally made time to make some Summer Sausage using the H Summer Sausage with the help of my son.
I used about 20 pounds of venison and a 10 pound pork belly, high temperature cheddar cheese, with the suregel as the binder.
This is what the summer sausage looked like after the ice bath and letting it rest.
I like the flavor of the sausage. I did add jalapeños to half of the summer sausage.
rescuefoot They look very good.
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GWG8541
Had to try some pickled eggs. I cold smoked them for a couple hrs first and them packed them. Hardest part will be the wait for a week to try them!RON PARRISH A man after my heart I just love homemade pickled eggs, they look wonderful.
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Made some oven fried chicken tonight using Chicken on the Run Marinade and Chicken on the Run Breading. It came out pretty good thought!
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processhead and it can be used for a toothpick and floss
kyle said in What did everyone cook today?:
processhead and it can be used for a toothpick and floss
Now that is a positive spin if there was ever one!
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GWG8541 A hint on making the jalapeño pickled eggs is to use canned pickled jalapeños. They are in vinegar and safe to eat. Get the ones with carrots, they are a nice addition.
Bob Stehlik i can my own, both pickled and Cowboy candy. I wonder how the Cowboy Candy would turn out?
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GWG8541 I love brisket I usually do a packer try to get them around 15 pounds I usually do them when the family is coming if there happens to be some leftovers they get vacuum sealed and froze then I take them out and put them in water and cook them just under boiling til I think they are hot they taste just like the day I cooked them
gus4416 said in What did everyone cook today?:
GWG8541 I love brisket I usually do a packer try to get them around 15 pounds I usually do them when the family is coming if there happens to be some leftovers they get vacuum sealed and froze then I take them out and put them in water and cook them just under boiling til I think they are hot they taste just like the day I cooked them
I completely agree I just do not think I could tell the difference it is really the best way I have found to reheat brisket.
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I popped a flat in the smoker last night, rubbed with SPG and a little of my homemade rub. When I woke up, I wrapped it and continued a cook in the oven at 200 for 5 more hours. My son stopped by my house and turned it off when the IT hit 200. I let it rest while covered in the oven until I got home (2 hours later). It turned out to be one of the best flats I’ve ever done. I used that smokey drippings to make a nice rich gravy for some mashed potatoes and rolls. I did add some green stuff in the form of a salad. Life was good today.
GWG8541 That looks just right & what fixins! That is making me too hungry & I have too much work left to do.
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rescuefoot They look very good.
mrobisr
Thank you! I used the H Summer Sausage seasoning with the Suregel binder. While the seasoning is for 25 pounds, I used 20 pounds of venison and 10 pounds of pork belly. I would have preferred to use pork back but that seems hard to find.The flavor was just where I wanted it to be.
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Bob Stehlik i can my own, both pickled and Cowboy candy. I wonder how the Cowboy Candy would turn out?
GWG8541 I’d bet they would be awesome. I did some one time using leftover bread & butter pickle juice and they came out very good. Also threw some eggs in Famous Dave’s pickle juice and they were delicious. A little sweet with a little heat.
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Made some oven fried chicken tonight using Chicken on the Run Marinade and Chicken on the Run Breading. It came out pretty good thought!
Tex_77 That combo comes out super every time. Either in the fryer, grill or oven. Those 2 items are a combo made in heaven.
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I popped a flat in the smoker last night, rubbed with SPG and a little of my homemade rub. When I woke up, I wrapped it and continued a cook in the oven at 200 for 5 more hours. My son stopped by my house and turned it off when the IT hit 200. I let it rest while covered in the oven until I got home (2 hours later). It turned out to be one of the best flats I’ve ever done. I used that smokey drippings to make a nice rich gravy for some mashed potatoes and rolls. I did add some green stuff in the form of a salad. Life was good today.
GWG8541 mmm nice! Man I love brisket!
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Pork butt on the smoker right now. Couple more hours… -
Pork butt on the smoker right now. Couple more hours… -
gus4416 I posted the recipe on user recipes awhile back. I tried to tag you on that post again.
“You never really die until you end up on the wall at a Cracker Barrel”
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gus4416 I posted the recipe on user recipes awhile back. I tried to tag you on that post again.
I cooked up some bambi brats I made a few weeks ago with the Ecalibur Andouille/Cajun seasoning. Everyone in my family really likes this seasoning with the deer brats. I did them as fresh brats, but put a little smoke to them on the pellet grill. Now that asparagus is coming in and on sale at most stores around here, I roasted some with shredded Parmesan and minced garlic. I ussually make brown butter in the CI skillet and drizzle the asparagus, but I’m trying to do it a little healthier and left it off. I cannot wait until my asparagus patch starts popping.
“You never really die until you end up on the wall at a Cracker Barrel”
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I cooked up some bambi brats I made a few weeks ago with the Ecalibur Andouille/Cajun seasoning. Everyone in my family really likes this seasoning with the deer brats. I did them as fresh brats, but put a little smoke to them on the pellet grill. Now that asparagus is coming in and on sale at most stores around here, I roasted some with shredded Parmesan and minced garlic. I ussually make brown butter in the CI skillet and drizzle the asparagus, but I’m trying to do it a little healthier and left it off. I cannot wait until my asparagus patch starts popping.
GWG8541 those look great.
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I cooked up some bambi brats I made a few weeks ago with the Ecalibur Andouille/Cajun seasoning. Everyone in my family really likes this seasoning with the deer brats. I did them as fresh brats, but put a little smoke to them on the pellet grill. Now that asparagus is coming in and on sale at most stores around here, I roasted some with shredded Parmesan and minced garlic. I ussually make brown butter in the CI skillet and drizzle the asparagus, but I’m trying to do it a little healthier and left it off. I cannot wait until my asparagus patch starts popping.
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gus4416 I’m ready for mine to pop up. I love them raw and fresh out of the garden with nothing on them.
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