What did everyone cook today?
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Multiple projects today. Turkey burgers made with imitation bacon seasoning, garlic, panko, sure gel, onion powder and dill for dinner tonight. Firming them in the freezer. Prepped my third attempt at my Chicken Teriyaki/pineapple and Hawaiian sausages. Using the mechanically separated chicken again and sure gel for my binder. This time with canned pineapple, won’t have the Bromelain problem since canned pineapple is processed to above 150 degrees. Will stuff tomorrow and try a couple for dinner tomorrow night. Pictures to come when things get done.
johnsbrewhouse sounds good. Good luck with the sausage.
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twilliams looks great already.
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Multiple projects today. Turkey burgers made with imitation bacon seasoning, garlic, panko, sure gel, onion powder and dill for dinner tonight. Firming them in the freezer. Prepped my third attempt at my Chicken Teriyaki/pineapple and Hawaiian sausages. Using the mechanically separated chicken again and sure gel for my binder. This time with canned pineapple, won’t have the Bromelain problem since canned pineapple is processed to above 150 degrees. Will stuff tomorrow and try a couple for dinner tomorrow night. Pictures to come when things get done.
johnsbrewhouse good luck. I hope it works out this time.
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The pork is for tomorrow’s meal, but how could I make the pork today and not eat some tonight. Butter browned Sweet Hawaiian pulled pork sandwiches.
twilliams Question on your pulled pork: do you season the pulled pork with the same mix you use to the outer surface? I do and find people like it that way. I see it done both ways in the wild.
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twilliams Question on your pulled pork: do you season the pulled pork with the same mix you use to the outer surface? I do and find people like it that way. I see it done both ways in the wild.
zbigjeff I have not tried that, this particular one I injected with soluble pas black bull and chicken stock. Then used the granular rubs that you see in the photo. I use this when it’s for me just because of the stronger seasoning flavor. When I do it for someone else I use Heath Riles injection with water and apple juice. Then just the honey rub. It’s milder for a neutral gathering of different tastes and palates. All different ages such as weddings and graduations. The next day when it needs reheating it usually dries out a bit so I will add more chicken stock for moisture and maybe some more seasonings like Lawrys seasoning salt or butter garlic
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zbigjeff I have not tried that, this particular one I injected with soluble pas black bull and chicken stock. Then used the granular rubs that you see in the photo. I use this when it’s for me just because of the stronger seasoning flavor. When I do it for someone else I use Heath Riles injection with water and apple juice. Then just the honey rub. It’s milder for a neutral gathering of different tastes and palates. All different ages such as weddings and graduations. The next day when it needs reheating it usually dries out a bit so I will add more chicken stock for moisture and maybe some more seasonings like Lawrys seasoning salt or butter garlic
twilliams Thanks for your honesty. Always gathering info to make end products more appealing. Have a good rest of your day.
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Homemade Stromboli. Scratch dough. Hand tossed. The Italian that is not in me would be proud.
Matt W.
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Homemade Stromboli. Scratch dough. Hand tossed. The Italian that is not in me would be proud.
RafterW The house had to smell like “yep, it’s pizza night at the house”. Looks tasty. Wishing we had smellavision.
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The pork is for tomorrow’s meal, but how could I make the pork today and not eat some tonight. Butter browned Sweet Hawaiian pulled pork sandwiches.
twilliams That looks really good, I have a pork roast in the freezer, might have to pull it out.
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processhead nice! I love soft shell crabs
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Homemade Stromboli. Scratch dough. Hand tossed. The Italian that is not in me would be proud.
RafterW those look amazing!
“A smooth sea never made a skilled sailor.”
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Surg thank you. Sure tasted good!
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Probably breaking the rules as these are not “today” but just some recent cooks.
Found some nice big jalapenos so did a batch of poppers just with block cream cheese and nice thick bacon:
Had a section of pork butt leftover after breaking down some double cryo-packs for sausage. Chose to cut into large chunks, seasoned with salt/pepper and browned in a dutch oven. Then sautéed some onion and garlic, and followed with some chili powder, cumin, cayenne, Mexican oregano, and bay leaf and deglazed with a can of beer. Added pork all back in as well as s sliced orange and some lime juice and braised till tender. Broke apart when done and ate as tacos.
Finally met up with some buddies at Restaurant Depot for some shopping yesterday. One of them had made a huge batch of stuffed melrose peppers using homemade hot Italian sausage. Just threw them on my pellet smoker at 350F till done/charred a bit. Fantastic and want more!
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Probably breaking the rules as these are not “today” but just some recent cooks.
Found some nice big jalapenos so did a batch of poppers just with block cream cheese and nice thick bacon:
Had a section of pork butt leftover after breaking down some double cryo-packs for sausage. Chose to cut into large chunks, seasoned with salt/pepper and browned in a dutch oven. Then sautéed some onion and garlic, and followed with some chili powder, cumin, cayenne, Mexican oregano, and bay leaf and deglazed with a can of beer. Added pork all back in as well as s sliced orange and some lime juice and braised till tender. Broke apart when done and ate as tacos.
Finally met up with some buddies at Restaurant Depot for some shopping yesterday. One of them had made a huge batch of stuffed melrose peppers using homemade hot Italian sausage. Just threw them on my pellet smoker at 350F till done/charred a bit. Fantastic and want more!
Jamieson22 all of those look great. Love the idea of stuffing the peppers with sausage mix. Those melrose peppers look similar to long hots which would also probably be very good stuffed for a spicy kick.
“A smooth sea never made a skilled sailor.”
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Jamieson22 all of those look great. Love the idea of stuffing the peppers with sausage mix. Those melrose peppers look similar to long hots which would also probably be very good stuffed for a spicy kick.
Surg said in What did everyone cook today?:
Love the idea of stuffing the peppers with sausage mix. Those melrose peppers look similar to long hots which would also probably be very good stuffed for a spicy kick.
Totally agree. I was also thinking of something to stuff into poblanos - maybe chorizo + hot pepper cheese or even an andouille mix. Interesting way to use the sausage stuffer for sure!
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A very helpful gentleman friend of mine from here lent me some major pointers to make an “Elixir of Life” like V8, home brewed style.
Still got to run it through the juicer then process.
After I ran it through .Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
A very helpful gentleman friend of mine from here lent me some major pointers to make an “Elixir of Life” like V8, home brewed style.
Still got to run it through the juicer then process.
After I ran it through .@dennyo AND it tastes better because you created it. The slackers would say: I can take hours off that process by going to the store.
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@dennyo AND it tastes better because you created it. The slackers would say: I can take hours off that process by going to the store.
zbigjeff But the slackers don’t know how great homemade tastes and never will unless they have a friend who makes it for them. One of the reasons I like to make things myself, plus adjust the taste to my liking.
steaks for us. Sliced thin and flash fried.
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