What did everyone cook today?
-
6# of summer sausage. First time finishing by sous vide. Vacuum sealed one with a Meater probe. Gave me a good IT read out the whole time. Smoked to 130° IT and for an hour after. Figured that way I knew the ECA had released. Great casing release. Learned it all from all of you. Thanks.
Now I’ll use the extra pork for brats.
wdaly That looks beautiful. Great job. Just looking at it is insperation.
-
PapaSop you have inspired me with those lake pics. Im packing up the 5th wheel tonight and hitting the road tomorrow after UPS makes a delivery. Heading to one of my favorite State Parks here in Ohio for the weekend. I got lucky and found an open spot this weekend.
-
6# of summer sausage. First time finishing by sous vide. Vacuum sealed one with a Meater probe. Gave me a good IT read out the whole time. Smoked to 130° IT and for an hour after. Figured that way I knew the ECA had released. Great casing release. Learned it all from all of you. Thanks.
Now I’ll use the extra pork for brats.
wdaly look great
-
Sometimes simple is the way to go. Just some burgers seasoned with Waltons Ultimate Steak and Roast seasoning, little worcester, and soy sauce. Was great topped with cheese, lettuce, and some red onion! Two of my kids wanted red rockets.
-
PapaSop Thats a good looking pie
-
PapaSop What lake are you on? We’re headed up to Little St. Germain in 10 weeks. Really looking forward to getting Up North and hitting a few Supper Clubs.
Bob Stehlik said in What did everyone cook today?:
PapaSop What lake are you on? We’re headed up to Little St. Germain in 10 weeks. Really looking forward to getting Up North and hitting a few Supper Clubs.
Lake Holcombe. North end of the flowage.
-
Got the spare pork made into brats. Blue Ribbon with a mix of cheddar and hot pepper cheese. These should grill up good next weekend.
Still working on getting the size consistent. -
you can put marks on your cutting board spaced to the size you want for a guide
-
Got the spare pork made into brats. Blue Ribbon with a mix of cheddar and hot pepper cheese. These should grill up good next weekend.
Still working on getting the size consistent.wdaly Still good looking sausage!
-
craigrice I’ll give that a try. Seems the further I go, the smaller they get. Thanks for the tip. Appreciate the help.
-
Got the spare pork made into brats. Blue Ribbon with a mix of cheddar and hot pepper cheese. These should grill up good next weekend.
Still working on getting the size consistent.wdaly I put pieces of tape on the counter, I twist after I get a long string of meat out, but as its running out, I just put a pinch in the sausage. That way I know where to twist and I have less blow outs
hey vegetarians, my food poops on your food!
-
wdaly I put pieces of tape on the counter, I twist after I get a long string of meat out, but as its running out, I just put a pinch in the sausage. That way I know where to twist and I have less blow outs
-
wdaly I put pieces of tape on the counter, I twist after I get a long string of meat out, but as its running out, I just put a pinch in the sausage. That way I know where to twist and I have less blow outs
kyle Thanks. I pinch them first too and then twist opposite directions.
-
PapaSop you are making me, and everyone else who is working today very jealous!
-
Got the spare pork made into brats. Blue Ribbon with a mix of cheddar and hot pepper cheese. These should grill up good next weekend.
Still working on getting the size consistent. -
We got ahold of some nice Argentinian Red Shrimp for a good price so I decided to whip up a batch of things with the shrimp & stuff from the garden. You have the Shrimp tossed in Angel Hair Pasta in a creamy buttered Herb Lemon Sauce, with a Green Bean, Carrot, Pepper, Smoked Corn, Garlic Saute, & a Caprese Salad with Purple Basil & Peppers & Olives. The primary seasoning other than the Basil, garlic, peppers, & a little pink salt was Walton’s Greek Seasoning. I like it. Then after a long hard day on the road Margaret said More, More, so I did it again. It was good & just right for Summer. -
Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Tex_77 I think I’m going to take a break from cooking for a bit. It seems like gazpacho weather!
Joe Hell I haven’t made gazpacho is awhile, that sounds so good. Lunch menu for tomorrow.
-
We got ahold of some nice Argentinian Red Shrimp for a good price so I decided to whip up a batch of things with the shrimp & stuff from the garden. You have the Shrimp tossed in Angel Hair Pasta in a creamy buttered Herb Lemon Sauce, with a Green Bean, Carrot, Pepper, Smoked Corn, Garlic Saute, & a Caprese Salad with Purple Basil & Peppers & Olives. The primary seasoning other than the Basil, garlic, peppers, & a little pink salt was Walton’s Greek Seasoning. I like it. Then after a long hard day on the road Margaret said More, More, so I did it again. It was good & just right for Summer.
calldoctoday Beautiful spread. Looks like it calls for wine rather than bourbon.
to you sir.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
