What did everyone cook today?
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10lbs of mandarin teriyaki snack sticks and 5lbs of habanero barbecue.
Finished about half of the teriyaki ones sous vide in the new anova kit that my wife got me for my birthday.
The other sticks were finished in the smoker.I must say I kind of like the dryer sticks from the smoker a little better texturally but I can definitely see the benefit of sous vide for something thicker like summer sausage. Both tasted great, but the ones finished in the water bath had more of a bologna like consistency. Maybe if I had let them go on the smoker a bit longer to dry out and then transferred to sous vide? Will have to keep playing. Either way all edible and delicious.
Surg You were mighty busy Surg, they look good. Just waiting for my bacon to finish up in the smoker. Probably has another two to three hours in the cold side to get where I need it. Just swapped places on the grills with the bellies.
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10lbs of mandarin teriyaki snack sticks and 5lbs of habanero barbecue.
Finished about half of the teriyaki ones sous vide in the new anova kit that my wife got me for my birthday.
The other sticks were finished in the smoker.I must say I kind of like the dryer sticks from the smoker a little better texturally but I can definitely see the benefit of sous vide for something thicker like summer sausage. Both tasted great, but the ones finished in the water bath had more of a bologna like consistency. Maybe if I had let them go on the smoker a bit longer to dry out and then transferred to sous vide? Will have to keep playing. Either way all edible and delicious.
Surg Glad they turned out. This is my next meat project. Just been too busy to get it going.
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Pulled my bacon from the smoker, now cooling a bit before hitting the fridge. The belly on the left is Maple Bacon and the one on the right is Pastrami Bacon. Both were brined for 12 days and smoked cold for seven hours and hot for two hours to get my temps. Will post the sliced pictures after they cool overnight.
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Spent the afternoon baking with my daughter. Crinkle cookies, raspberry turnovers, chocolate peanut butter brownies, and blueberry muffins.
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Pulled my bacon from the smoker, now cooling a bit before hitting the fridge. The belly on the left is Maple Bacon and the one on the right is Pastrami Bacon. Both were brined for 12 days and smoked cold for seven hours and hot for two hours to get my temps. Will post the sliced pictures after they cool overnight.
johnsbrewhouse nice slabs. Could almost taste it.
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Spent the afternoon baking with my daughter. Crinkle cookies, raspberry turnovers, chocolate peanut butter brownies, and blueberry muffins.
Grimpuppy those look great. Gotta love cooking with the kids.
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Spent the afternoon baking with my daughter. Crinkle cookies, raspberry turnovers, chocolate peanut butter brownies, and blueberry muffins.
Grimpuppy The memories you’re still building.
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Venison sausage pigs in the blanket for breakfast.
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Venison sausage pigs in the blanket for breakfast.
HerbcoFood You’re sooooo spoiled.
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Venison sausage pigs in the blanket for breakfast.
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HerbcoFood You’re sooooo spoiled.
zbigjeff Spoiled…I am the one making everything you see that I post. It’s my wife and child whom I am spoiling!!!
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HerbcoFood is that some jalapeños in your pig in a blanket?? Man those eggs look delicious
Dr_Pain Yep, you know just to add a touch of flavor.
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Some thick cut bacon and fried up some |H-110-C-Hot-Pork-Sausage-Seasoning sausage patties from yesterday’s tailgate that we had breakfast tacos at.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Dr_Pain the gumbo is one thing, but that bread puts it over the top. I could probably scarf down the entire loaf in one setting.
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Some thick cut bacon and fried up some |H-110-C-Hot-Pork-Sausage-Seasoning sausage patties from yesterday’s tailgate that we had breakfast tacos at.
Tex_77 The smell of bacon cooking outside is something that really gets my blood pumping!
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Sliced up the bellies this morning to package them up and sample. Not real happy with the maple. The flavor didn’t come out as I expected this time, it might be because I used some maple cure I had leftover instead of making my own as usual. Friends and family will get gifts of bacon that is a bit saltier than for my tastes. Now the pastrami bacon on the other hand stays right at home, it came out better than I expected. My only change my be a bit less salt, and a bit more brown sugar. The pickling spice really comes through.
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10lbs of mandarin teriyaki snack sticks and 5lbs of habanero barbecue.
Finished about half of the teriyaki ones sous vide in the new anova kit that my wife got me for my birthday.
The other sticks were finished in the smoker.I must say I kind of like the dryer sticks from the smoker a little better texturally but I can definitely see the benefit of sous vide for something thicker like summer sausage. Both tasted great, but the ones finished in the water bath had more of a bologna like consistency. Maybe if I had let them go on the smoker a bit longer to dry out and then transferred to sous vide? Will have to keep playing. Either way all edible and delicious.
Surg Got my Mandarin Teriyaki sticks done today. Noticed that the perfect timer for protein extraction with this spice is " when you quit sneezing, it’s done." Sure tastes good though.
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Surg Got my Mandarin Teriyaki sticks done today. Noticed that the perfect timer for protein extraction with this spice is " when you quit sneezing, it’s done." Sure tastes good though.
wdaly hahaha. So true! Those look great.
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Surg Got my Mandarin Teriyaki sticks done today. Noticed that the perfect timer for protein extraction with this spice is " when you quit sneezing, it’s done." Sure tastes good though.
wdaly did you by any chance use ECA. Just curious how they would taste with the tang.
“A smooth sea never made a skilled sailor.”
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