What did everyone cook today?
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calldoctoday I haven’t forgotten about the baleron. Here is what I have learned through some study and research. Baleron is similar to Cottage ham here in the States and made with the coppa muscle. I am working on a recipe break down and my next foray into making this. My initial try was with a butt and seasonings and process from translating. My deeper dive into this has been an education and I am looking forward to showing the final product and recipe. Lots of activities going on here in the next 60 days but I am hoping to get it done in the next 30 days.
YooperDog Learning something new each day opens many doors that were once closed. Keep on learning. It’s a very good reason to want to have that morning coffee.
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YooperDog Learning something new each day opens many doors that were once closed. Keep on learning. It’s a very good reason to want to have that morning coffee.
Cleaning out the freezer before Dove season opens tomorrow. Can’t wait for the fall hunting seasons! Found a package of dove that I didn’t know I had. That’s always a nice surprise.
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Cleaning out the freezer before Dove season opens tomorrow. Can’t wait for the fall hunting seasons! Found a package of dove that I didn’t know I had. That’s always a nice surprise.
cdub2007 Looks great. I have never had dove, but I do know that tomorrow, being north of I-10, there will be gunshots everywhere. I have been seeing so many doves around my pasture. Maybe I should begin hunting.
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i think it would be a lot like grouse
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Smoked some bone in chicken thighs today then seared then really quick on the CharBroil. Salt, pepper and some Excalibur Grill In Grill Out seasoning.
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More BLT’s with peppered bacon from Red Raiders Meat.
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Grabbed a three pack of sirloins from Sam’s club a few days ago. Sirloin is not my go-to but the price was right. Grilled one the first night. As expected a little chewy but taste was great. Vac sealed the other two. Took one out today and put in the Sous Vide. 135 for about 1 1/2 hours. Just a little over a minute direct sear each side.
What a difference. An even pink throughout and a lot more tender. Perhaps go 2hrs Sous Vide next time.
A note on the foil potatoes. Usually add some garlic powder to them but seen the Garlic Romano wing shake. Yep, it works. Very good. Added more after cooking. As Jonathan and Austin said… Good on everything.
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Third night in a row with steak. Ribeye tonight and a change of pace with a little surf. The weird part. $14 total cost on this. Last gourmet burger outing was $15 just for the burger without extras. Hmm. I’m good with this and my time.
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Cleaning out the freezer before Dove season opens tomorrow. Can’t wait for the fall hunting seasons! Found a package of dove that I didn’t know I had. That’s always a nice surprise.
cdub2007 that is a good find. Heading out to hunt a few myself on Friday! Hopefully I too will be enjoying some of those little nuggets of bacon wrapped goodness this weekend!
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All this talk about doves is making me hungry. Sealy Texas is a self proclaimed dove capital of this region. They all seem to be in my pasture, trees, powerlines. Just teasing me…Guess if I gave the cops a slab of ribs, they would turn their head.
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Happy Labor Day, a day that so many people hit the grill. So, What are you grilling today? Me I’m making Kofta, a Mediterranean lamb sausage. Also, several states around me switch from virtual to in-person classes for the kids tomorrow. Let’s all continue praying for our kids, teachers, administrators, bus drivers, maintenance, support staff, and all people necessary to educate our children. Many they have a safe and smooth transition going back to school.
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Bbqing some beer brats and hotdogs, potato salad, corn on the cob with friends on the deck (socially distanced…)
alanburkholder Did the same with a different group. Smoked a Porchetta, made Antipasto salad, Gremolata, Pork Gravy and Slovenian Plum Dumplings for a small gathering. Yep, everyone ate very well.
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Happy Labor Day, a day that so many people hit the grill. So, What are you grilling today? Me I’m making Kofta, a Mediterranean lamb sausage. Also, several states around me switch from virtual to in-person classes for the kids tomorrow. Let’s all continue praying for our kids, teachers, administrators, bus drivers, maintenance, support staff, and all people necessary to educate our children. Many they have a safe and smooth transition going back to school.
Chef That sounds really good. Just left overs today as we had a VA inspection this morning that we had to do. Yesterday, did some Beef ribs while doing paperwork in the office. Performed too well & quicker. I think that humidity has a definite impact on the performance of the smoker & lower seems to be better & lower it was, for here anyways, yesterday. So we did keeps it simple. I did do some brats & butts as few weeks ago that I will try to post before long. We have just been swamped the last few weeks, so kept it simple yesterday. Checked Walmart again real quick the other day & still wiped out of canning material & equipment. Thankfully, I always keeps a stock, but also try to maintain it & that I have not been able to do las well lately. Made up about 12 quarts of fresh pear butter & simple canned pears, from the pear trees, for two nights recently, so used up a good bit of my stock & we need to replenish sooner or later. I still have about a box or so left of wide mouth & a box or so of regular. It is crazy though, usually it looks like we must be the only folks buying canning stuff & now it looks more like we are the only ones not buying it.
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In the pantheon of bad ideas by me, this may very well sit atop all others, certainly above all other food or drink based drinks (not decisions I made while drunk as I made MANY MANY worse decisions than this during drinking). Thought process was that it might add a little heat and smokiness to a sweet margarita. It turned out to be a bitter, undrinkable concoction that could gag a maggot!
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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Chef That sounds really good. Just left overs today as we had a VA inspection this morning that we had to do. Yesterday, did some Beef ribs while doing paperwork in the office. Performed too well & quicker. I think that humidity has a definite impact on the performance of the smoker & lower seems to be better & lower it was, for here anyways, yesterday. So we did keeps it simple. I did do some brats & butts as few weeks ago that I will try to post before long. We have just been swamped the last few weeks, so kept it simple yesterday. Checked Walmart again real quick the other day & still wiped out of canning material & equipment. Thankfully, I always keeps a stock, but also try to maintain it & that I have not been able to do las well lately. Made up about 12 quarts of fresh pear butter & simple canned pears, from the pear trees, for two nights recently, so used up a good bit of my stock & we need to replenish sooner or later. I still have about a box or so left of wide mouth & a box or so of regular. It is crazy though, usually it looks like we must be the only folks buying canning stuff & now it looks more like we are the only ones not buying it.
calldoctoday Pear butter and canned pears. I planted 4 trees last year, hoping to get a few next year. I love pear butter, pear preserve (just give me a few good biscuits to go along with it). But my favorite is Pear Pie, same as apple pie, just uses pears. Kieffer pears seem the best for pear pies.
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I like that Pear Pie Idea. Pears work great as an Apple substitute with a nice soft delicate texture & taste.
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In the pantheon of bad ideas by me, this may very well sit atop all others, certainly above all other food or drink based drinks (not decisions I made while drunk as I made MANY MANY worse decisions than this during drinking). Thought process was that it might add a little heat and smokiness to a sweet margarita. It turned out to be a bitter, undrinkable concoction that could gag a maggot!
Jonathon what exactly did you add?
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alanburkholder Did the same with a different group. Smoked a Porchetta, made Antipasto salad, Gremolata, Pork Gravy and Slovenian Plum Dumplings for a small gathering. Yep, everyone ate very well.
zbigjeff That looks so good and so professionally truss, better than any sous chef I ever had assisting me. What did you stuff it with. The old Italian traditionally stuffed it with liver and fennel, not my choice.
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