What did everyone cook today?
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processhead the lamb bacon was made when I was working commercially. We used the same recipe as doing pork belly. It was a house made wet brine, injected and smoked as you would with pork. We did the same in making beef bacon. Nothing too fancy.
Deepwoodsbutcher said in What did everyone cook today?:
processhead the lamb bacon was made when I was working commercially. We used the same recipe as doing pork belly. It was a house made wet brine, injected and smoked as you would with pork. We did the same in making beef bacon. Nothing too fancy.
I don’t think I have ever had any cured lamb products before. I just imagine it as being quite different than pork or beef.
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made 25 pounds of brats today. Half are WI brats ( craisins, wild rice and cheddar) and half I tried buffalo blue cheese. I started with blue ribbon brat mix and added hi temp blue cheese and franks buffalo powder. Too tired to cook one tonight so I will try them in the morning, they do smell good tho.
kyle great looking brats, what a pile if goodness! The craisins one sounds fantastic to me.
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made 25 pounds of brats today. Half are WI brats ( craisins, wild rice and cheddar) and half I tried buffalo blue cheese. I started with blue ribbon brat mix and added hi temp blue cheese and franks buffalo powder. Too tired to cook one tonight so I will try them in the morning, they do smell good tho.
kyle You just tingled my taste buds with the blue cheese sausage. Ok, I’m salivating and need a drip cloth.
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Balsamic and herb marinaded lamb tenderloins wrapped in lamb bacon
Deepwoodsbutcher Wow that lamb looks delicious.
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made 25 pounds of brats today. Half are WI brats ( craisins, wild rice and cheddar) and half I tried buffalo blue cheese. I started with blue ribbon brat mix and added hi temp blue cheese and franks buffalo powder. Too tired to cook one tonight so I will try them in the morning, they do smell good tho.
kyle can’t wait to here about that Buffalo brat. It makes me hungry just thinking about it.
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kyle great looking brats, what a pile if goodness! The craisins one sounds fantastic to me.
Dave in AZ they add just the right amount of sweetness in my opinion. I make my Wi summer sausage the same way. I highly recommend them
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kyle can’t wait to here about that Buffalo brat. It makes me hungry just thinking about it.
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GWG8541 it’s just an experiment. It was someone on here that mentioned that there was Frank’s buffalo powder and I finally found some.
kyle I’ve been using Frank’s powder for a few years. I never thought about putting it in a brat.
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Deepwoodsbutcher said in What did everyone cook today?:
processhead the lamb bacon was made when I was working commercially. We used the same recipe as doing pork belly. It was a house made wet brine, injected and smoked as you would with pork. We did the same in making beef bacon. Nothing too fancy.
I don’t think I have ever had any cured lamb products before. I just imagine it as being quite different than pork or beef.
processhead is fun to play around with. It’s its own thing. Always nice to try new things when you can.
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Deepwoodsbutcher what a unique and deliscious sounding dish. Looks great too. Can’t see ever getting that at a restaurant, too special!
Dave in AZ Thank you.
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Deepwoodsbutcher Wow. Now you’re showing off and that’s a very good thing. Never had lamb bacon or knew it was a “thing”. Yay for you.
zbigjeff thanks. It’s nice to have a place to throw some different ideas out. This is a dish that turned out just the way I wanted. It doesn’t always go that way though.
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made 25 pounds of brats today. Half are WI brats ( craisins, wild rice and cheddar) and half I tried buffalo blue cheese. I started with blue ribbon brat mix and added hi temp blue cheese and franks buffalo powder. Too tired to cook one tonight so I will try them in the morning, they do smell good tho.
kyle Those look great. The WI brat sound good to me. I’ve had something similar up in Eagle River and that combo is delicious.
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zbigjeff thanks. It’s nice to have a place to throw some different ideas out. This is a dish that turned out just the way I wanted. It doesn’t always go that way though.
Deepwoodsbutcher What’s really cool about this site is that people have no issues telling everyone when something goes wrong. Then, they try and figure out “why” and fix it the next time. OR Advise what went right. It’s just real people making whatever work. Hats off to you on this one.
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Deepwoodsbutcher What’s really cool about this site is that people have no issues telling everyone when something goes wrong. Then, they try and figure out “why” and fix it the next time. OR Advise what went right. It’s just real people making whatever work. Hats off to you on this one.
zbigjeff yes, definitely a great place to bounce ideas and solve issues.
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gus4416 thanks. I will let you guys know about the buffalo blue cheese, the Wi brats are a favorite of many family and friends.
So I tried the buffalo blue cheese brats this morning. They had a real strong blue cheese flavor which is fine with me. As far as the buffalo flavor, you couldn’t really taste it much. I used 2 1/2 oz of franks powder in 12 pounds of meat.I really don’t want to use much more than that because I think they will get too salty. Next time I think I will use the powder plus replace half the water with liquid buffalo sauce. The brats taste great, but just didn’t have the flavor I was looking for. Suggestions by you guys is welcome
hey vegetarians, my food poops on your food!
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So I tried the buffalo blue cheese brats this morning. They had a real strong blue cheese flavor which is fine with me. As far as the buffalo flavor, you couldn’t really taste it much. I used 2 1/2 oz of franks powder in 12 pounds of meat.I really don’t want to use much more than that because I think they will get too salty. Next time I think I will use the powder plus replace half the water with liquid buffalo sauce. The brats taste great, but just didn’t have the flavor I was looking for. Suggestions by you guys is welcome
kyle Replacing the liquid with the buffalo sauce is a definite way to get more of that taste in there. I do the same when I’m using garlic juice to increase the amount of garlic or reduce it by maintaining the same amount of liquid to allow the mix to stuff. Sounds like you have a great product there.
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Made my version of Texas hot links with pork and beef. Smoke them up, just pulled them from the smoker and waiting for them to cool so that I can get them in the vacuum bags.
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Made my version of Texas hot links with pork and beef. Smoke them up, just pulled them from the smoker and waiting for them to cool so that I can get them in the vacuum bags.
I just had a baked potato for dinner tonight. It doesn’t look like much, but underneath this pile of goodness is a baked potato. You cannot see it, but the tater had a little butter, salt, pepper, sour cream and my shredded smoked cheddar. Then piled on the pulled pork with my homemade BBQ sauce, more smoked cheddar and some Cowboy Candy canned from my garden last year. There was definitely alot going on with the different flavors, but it was one tasty meal.
“You never really die until you end up on the wall at a Cracker Barrel”
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made 25 pounds of brats today. Half are WI brats ( craisins, wild rice and cheddar) and half I tried buffalo blue cheese. I started with blue ribbon brat mix and added hi temp blue cheese and franks buffalo powder. Too tired to cook one tonight so I will try them in the morning, they do smell good tho.
kyle Those really look good & that’s a whole lotta sausage to boot!
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I just had a baked potato for dinner tonight. It doesn’t look like much, but underneath this pile of goodness is a baked potato. You cannot see it, but the tater had a little butter, salt, pepper, sour cream and my shredded smoked cheddar. Then piled on the pulled pork with my homemade BBQ sauce, more smoked cheddar and some Cowboy Candy canned from my garden last year. There was definitely alot going on with the different flavors, but it was one tasty meal.
GWG8541
The lowly spud can be the base for many a fantastic meal.
Its the foundation.
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