What did everyone cook today?
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calldoctoday Yes, they still don’t serve a baked potatoes, but do have many other side offerings. I believe the reasoning was they wanted to set themselves apart.
Tex_77 Well, they set themselves apart indeed & were entered into my book of very rare good steak restaurants across the country. I am very picky & still believe for the most part, back yard is best. Good friends that like to drink good whiskey & beer, cook good food, & eat it too!
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YooperDog I like Abilene, whenever I have been there on assignment or whatever. Most folks did not like it at all, but I do. Found some excellent steakhouse in the area too & each has a story from me on it, but that is too much to write here. They were Johnny’s in Abilene & the Perini Ranch in Buffalo Gap. Both have their own story from my view. Also, stopped at Martin’s Meat Market in Ada Oklahoma while on assignment once & that had some very good stuff. Then there was another place way down near Warton, Texas I believe it was that I would stop at every possible occasion that had excellent meats, sausages, everything & for a great price. That was along time ago. Of course I will never forget Mama Rosa’s down in the valley o Texas. She made the best Tamales, hands down.
calldoctoday said in What did everyone cook today?:
Then there was another place way down near Warton, Texas I believe it was that I would stop at every possible occasion that had excellent meats, sausages, everything & for a great price.
I bet you’re thinking of Prasek’s in El Campo. That is a place where dreams come true (my dreams, at least).
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Tex_77 I made a scratch made huckleberry chicken/pork sausage at the shop last Saturday. It was delicious!
Joe Hell your huckleberry chicken/pork sausage sounds interesting. Will you share the recipe?
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YooperDog I like Abilene, whenever I have been there on assignment or whatever. Most folks did not like it at all, but I do. Found some excellent steakhouse in the area too & each has a story from me on it, but that is too much to write here. They were Johnny’s in Abilene & the Perini Ranch in Buffalo Gap. Both have their own story from my view. Also, stopped at Martin’s Meat Market in Ada Oklahoma while on assignment once & that had some very good stuff. Then there was another place way down near Warton, Texas I believe it was that I would stop at every possible occasion that had excellent meats, sausages, everything & for a great price. That was along time ago. Of course I will never forget Mama Rosa’s down in the valley o Texas. She made the best Tamales, hands down.
calldoctoday I have lived in many parts of the country and world and I found there are people that don’t like to be there and just make themselves miserable. Some weren’t garden spots but I enjoyed them and had some adventures and met some great locals who made my stay interesting and memorable. There is only one place that I can think of that I wouldn’t give a nickel for. Have some good memories and bad, it was an adventure, but not the kind I want to experience again.
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calldoctoday said in What did everyone cook today?:
Then there was another place way down near Warton, Texas I believe it was that I would stop at every possible occasion that had excellent meats, sausages, everything & for a great price.
I bet you’re thinking of Prasek’s in El Campo. That is a place where dreams come true (my dreams, at least).
TexLaw Yes,
I think that was it. Thank you. My memory is worthless sometimes these days. -
YooperDog Can I ask what that place was? I’ve lived in Albany (area), Boston, Rochester, Richmond, DC (bowie), Dallas, Houston, Troy NY (birthplace of Uncle Sam!) and now Wichita. The only places I didn’t feel like was a net positive in my life were Troy and Houston. Troy has since gone through a mini revival so it may be nicer now but it was flat out dangerous when i was there and Houston had great food (best I’ve been around probably) but the Traffic mixed with the Humidity was just obnoxious!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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YooperDog Can I ask what that place was? I’ve lived in Albany (area), Boston, Rochester, Richmond, DC (bowie), Dallas, Houston, Troy NY (birthplace of Uncle Sam!) and now Wichita. The only places I didn’t feel like was a net positive in my life were Troy and Houston. Troy has since gone through a mini revival so it may be nicer now but it was flat out dangerous when i was there and Houston had great food (best I’ve been around probably) but the Traffic mixed with the Humidity was just obnoxious!
Jonathon You don’t think Wichiraq is dangerous? Have you been to the south side, or do you just stick to the high roller areas like Andover and Eastborough?
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YooperDog Can I ask what that place was? I’ve lived in Albany (area), Boston, Rochester, Richmond, DC (bowie), Dallas, Houston, Troy NY (birthplace of Uncle Sam!) and now Wichita. The only places I didn’t feel like was a net positive in my life were Troy and Houston. Troy has since gone through a mini revival so it may be nicer now but it was flat out dangerous when i was there and Houston had great food (best I’ve been around probably) but the Traffic mixed with the Humidity was just obnoxious!
Jonathon We lived in the Houston area (Magnolia, Cypress, Tomball) for 23 years. I agree, the traffic was “GawdAwful”, so we did everything we could all those years to avoid the Houston proper. However, during certain times, in order to make a living you could not avoid it. Then I had a job for a number of years in Houston where I avoided it by leaving about 5:00 am & then trying to do my rounds in the late afternoon well out in the outskirts to “skirt it”. Then things started changing & they expected you in the office at 8:00 & leave at 5:00. That changed my daily commute from 1.5 hours to over 4 hours. No fun at all, but a lot of people did it. We have lived in a few other places too I guess I would have to say & have been here now for what, 18 years. Traveled all over the country too, on assignment. Humidity is horrible here too at times & I like the West a lot, but it is very affordable here & my wife will not go for any northern climes, even when I have been offered good jobs. She would say, “if you are going there, you are going by yourself”.
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YooperDog Can I ask what that place was? I’ve lived in Albany (area), Boston, Rochester, Richmond, DC (bowie), Dallas, Houston, Troy NY (birthplace of Uncle Sam!) and now Wichita. The only places I didn’t feel like was a net positive in my life were Troy and Houston. Troy has since gone through a mini revival so it may be nicer now but it was flat out dangerous when i was there and Houston had great food (best I’ve been around probably) but the Traffic mixed with the Humidity was just obnoxious!
Jonathon it wasn’t any place in the US. It was in SWA, there is some natural beauty, history and good experiences, but as they, been there, done that, got the t-shirt. There is a list that I can go through, but let’s just say I don’t have any desire to go back for another t-shirt.
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TexLaw Yes,
I think that was it. Thank you. My memory is worthless sometimes these days.calldoctoday You are quite welcome. When you said “Wharton,” Prasek’s was the first thing that came to mind, as they are just a little bit southwest of there.
I’m not terribly far from there (by Texas reckoning, at least), and it’s one of my favorite places to get jerky, dried sausage, and the like. They also opened up a store in Sealy (about an hour west of Houston), and it’s not unusual to find their wares in stores.
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I live in Sealy, about a mile from the Prasek’s store. They do have good sausages and jerky, quite a wide variety. Nice gift store as well. Can’t speak for the one in Wharton, but the grill/restaurant in Sealy leaves much to be desired. Wife and I ate there and it was so bad that we threw the meal away and went somewhere else for dinner.
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Joe Hell your huckleberry chicken/pork sausage sounds interesting. Will you share the recipe?
Chef This is my recipe for the Ginger-Huckleberry Chicken & Pork Sausage. This would also work well for a breakfast sausage or patty with the addition of 100-150 grams of dark brown sugar. I will generally mix all of my seasoning with any liquid addition and let rest for 10-15 minutes so everything hydrates or dissolves properly before combining with meat block.
14 lbs ground Chicken (mostly thigh meat)
11 lbs ground Pork (approx 70/30)
1 lb frozen ground Huckleberries
200 grams plain Salt
15 grams Black Pepper
10 gr. dried Thyme
10 gr. powdered Ginger
5 gr. powdered Sage
5 gr. fresh grated Nutmeg
500 ml Ginger Lime hard Apple Cider from Locust Cider & Brewing Company (feel free to substitute)Better Living Through BBQ!
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Chef This is my recipe for the Ginger-Huckleberry Chicken & Pork Sausage. This would also work well for a breakfast sausage or patty with the addition of 100-150 grams of dark brown sugar. I will generally mix all of my seasoning with any liquid addition and let rest for 10-15 minutes so everything hydrates or dissolves properly before combining with meat block.
14 lbs ground Chicken (mostly thigh meat)
11 lbs ground Pork (approx 70/30)
1 lb frozen ground Huckleberries
200 grams plain Salt
15 grams Black Pepper
10 gr. dried Thyme
10 gr. powdered Ginger
5 gr. powdered Sage
5 gr. fresh grated Nutmeg
500 ml Ginger Lime hard Apple Cider from Locust Cider & Brewing Company (feel free to substitute)Joe Hell I think you missed 500ml of your ginger beer. You need one to drink if you are going to make sausages. LOL
That looks like a pretty tasty sausage, I am guessing huckleberry is similar to blueberry.
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Steak and potatoes on the PK
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Joe Hell I think you missed 500ml of your ginger beer. You need one to drink if you are going to make sausages. LOL
That looks like a pretty tasty sausage, I am guessing huckleberry is similar to blueberry.
YooperDog I’m making up for it tonight with a Locust grapefruit-apple cider and vodka with an Angel’s Envy back.
I think blueberry would be a suitable substitute although the color may not be as flattering as the huckleberry as the skin to fruit ratio will be lower. The same principle applies to making red wine…the smaller the fruit the more intense color.
The sausages turned out light purple and seemed to darken a bit after a few days. When cooked it completely disappears.
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Tex_77 you got to like that cast iron
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sometimes simple is good enough. Grilled hamburgers today, but did make my homemade sourdough buns along with a chocolate cream pie for dessert.
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Chef This is my recipe for the Ginger-Huckleberry Chicken & Pork Sausage. This would also work well for a breakfast sausage or patty with the addition of 100-150 grams of dark brown sugar. I will generally mix all of my seasoning with any liquid addition and let rest for 10-15 minutes so everything hydrates or dissolves properly before combining with meat block.
14 lbs ground Chicken (mostly thigh meat)
11 lbs ground Pork (approx 70/30)
1 lb frozen ground Huckleberries
200 grams plain Salt
15 grams Black Pepper
10 gr. dried Thyme
10 gr. powdered Ginger
5 gr. powdered Sage
5 gr. fresh grated Nutmeg
500 ml Ginger Lime hard Apple Cider from Locust Cider & Brewing Company (feel free to substitute)Joe Hell Thanks, I’ll try a batch this monday.
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