What did everyone cook today?
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Made the wife some beef pineapple snack sticks. She like some that we buy when we go down to the ocean but wasn’t happy with the ones we bought he a couple of weeks ago. I told her I could make them, so I did. Used ground beef 80/20, Landjaeger seasoning, a 20 ounces can of pineapple and the juice and brown and maple sugar, along with some sure gel and sure cure and hickory smoke powder. Processed them in the convention oven at 190 degrees while I put 21 lbs. of pork butt through the grinder so that I can make up some Landjaegers, Supreme pizza and Jerry’s brats and a couple batches of maple breakfast sausage
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Bought some seasoned deli sliced beef roast at a meat retailer store and 12 lbs of it at a discounted price. Decided to see how it would do as a Philly cheese steak! It was darn good!
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gus4416 thanks! It was!
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Made the wife some beef pineapple snack sticks. She like some that we buy when we go down to the ocean but wasn’t happy with the ones we bought he a couple of weeks ago. I told her I could make them, so I did. Used ground beef 80/20, Landjaeger seasoning, a 20 ounces can of pineapple and the juice and brown and maple sugar, along with some sure gel and sure cure and hickory smoke powder. Processed them in the convention oven at 190 degrees while I put 21 lbs. of pork butt through the grinder so that I can make up some Landjaegers, Supreme pizza and Jerry’s brats and a couple batches of maple breakfast sausage
johnsbrewhouse those sound great, and thanks for your recipe! I never would have thought of pineapple meat sticks, but it keeps growing on me. I saw your comment about your wife asking for more pineapple flavor. And also a guy was asking about ECA use and flavor in snack sticks. It got me thinking about recipes where ECA would go well. What do you think some ECA would do to your pineapple flavor, would that help enhance it or mess it up, do you think?
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johnsbrewhouse those sound great, and thanks for your recipe! I never would have thought of pineapple meat sticks, but it keeps growing on me. I saw your comment about your wife asking for more pineapple flavor. And also a guy was asking about ECA use and flavor in snack sticks. It got me thinking about recipes where ECA would go well. What do you think some ECA would do to your pineapple flavor, would that help enhance it or mess it up, do you think?
Dave in AZ I personally don’t use ECA since I don’t care for it much. You are going to get some acid from the pineapple anyway and the wife probably would not enjoy it as much. My believe is is you want sour tangy meat, you need to let if ferment and sour itself through beneficial bacteria’s. That’s my take, it’s just a personal preference.
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Dave in AZ I personally don’t use ECA since I don’t care for it much. You are going to get some acid from the pineapple anyway and the wife probably would not enjoy it as much. My believe is is you want sour tangy meat, you need to let if ferment and sour itself through beneficial bacteria’s. That’s my take, it’s just a personal preference.
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Bought some seasoned deli sliced beef roast at a meat retailer store and 12 lbs of it at a discounted price. Decided to see how it would do as a Philly cheese steak! It was darn good!
ND Mike that looks tasty!
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 thanks it was really good.
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I cooked/Fried for 120 people this past weekend. I was way too busy to take photos. The menu, Atlantic Cod, hush puppies both corn only and with jolopino’s. Fires, corn on the cob, and a 130 year old recipe for a vinegar base slaw. (That everyone wants) lol. Not going to get it.
I used middle of the road oil for frying, no complaints.
My fryer is a cajon cooker 8.5 gallon. No burning of food particles in the bottom half. I did filter the oil after with out any off putting odors.
My question, after that menu, heavy with fish, what can I fry in this again? -
I cooked/Fried for 120 people this past weekend. I was way too busy to take photos. The menu, Atlantic Cod, hush puppies both corn only and with jolopino’s. Fires, corn on the cob, and a 130 year old recipe for a vinegar base slaw. (That everyone wants) lol. Not going to get it.
I used middle of the road oil for frying, no complaints.
My fryer is a cajon cooker 8.5 gallon. No burning of food particles in the bottom half. I did filter the oil after with out any off putting odors.
My question, after that menu, heavy with fish, what can I fry in this again?scottfletcher if you filtered and kept it up to temp, you should be able to use it on anything you want to. The storage and length of time you are keeping it, may be more of an issue than the fish you fried.
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I cooked/Fried for 120 people this past weekend. I was way too busy to take photos. The menu, Atlantic Cod, hush puppies both corn only and with jolopino’s. Fires, corn on the cob, and a 130 year old recipe for a vinegar base slaw. (That everyone wants) lol. Not going to get it.
I used middle of the road oil for frying, no complaints.
My fryer is a cajon cooker 8.5 gallon. No burning of food particles in the bottom half. I did filter the oil after with out any off putting odors.
My question, after that menu, heavy with fish, what can I fry in this again?scottfletcher they say if you fry potatoes in used oil, they will pick up and remove off flavors. Don’t know how true it is, but I deep fry a lot and always fry up potatoes after chicken or english style battered fish. I keep using the oil and haven’t noticed any off flavors of fish after that.
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scottfletcher they say if you fry potatoes in used oil, they will pick up and remove off flavors. Don’t know how true it is, but I deep fry a lot and always fry up potatoes after chicken or english style battered fish. I keep using the oil and haven’t noticed any off flavors of fish after that.
Dave in AZ same here, but that’s just because I really like homemade French fries.
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Philly cheese steak fresh brats, made my own spice profile. Did a writeup for the making eleswhere. Everyone loved them!
https://meatgistics.waltons.com/assets/uploads/files/1651637049492-20220503_200220.jpg -
Philly cheese steak fresh brats, made my own spice profile. Did a writeup for the making eleswhere. Everyone loved them!
https://meatgistics.waltons.com/assets/uploads/files/1651637049492-20220503_200220.jpg -
Philly cheese steak fresh brats, made my own spice profile. Did a writeup for the making eleswhere. Everyone loved them!
https://meatgistics.waltons.com/assets/uploads/files/1651637049492-20220503_200220.jpgDave in AZ I love that seasoning and so does the family and friends.
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I smoked a few pork shoulders last night and injected Pa’s Black Bull with my own rub on the outside. They smoked all night and I spritzed them with apple juice a few times this morning before wrapping them for the rest of the cook. The total cook time was about 14 hours and they turned out tasty and very moist. The Pa’s Black Bull definitely helped with keeping moisture in and has a great taste. I made a batch of my homemade Q sauce to go with it. It didn’t need it, but the sauce is also great.
Nice amount if smoke
No sandwich tonight, just the pulled meat, baked beans and a salad.
GWG8541 Wow, that is some very fine pig.
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Tex_77 Those steaks may not be fancy, but they look very good to me.
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Tex_77 Bacon goes with everything and can stand on it’s own too.
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Bought some seasoned deli sliced beef roast at a meat retailer store and 12 lbs of it at a discounted price. Decided to see how it would do as a Philly cheese steak! It was darn good!
ND Mike That really looks delicious.
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