What did everyone cook today?
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processhead You are pretty restraint on those portions. I would have gobbled up the whole thing
Dr_Pain said in What did everyone cook today?:
processhead You are pretty restraint on those portions. I would have gobbled up the whole thing
I didn’t post a picture of the plate with seconds loaded on it, Claude.
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Had Thanksgiving dinner this past weekend with my mother. Using the leftover hambone to make ham and beans. What seasoning do you think I should try?
JohnG5 Butter Garlic. It’s a good one. But, any one will work. Just let your taste buds for the day choose.
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Had Thanksgiving dinner this past weekend with my mother. Using the leftover hambone to make ham and beans. What seasoning do you think I should try?
JohnG5 Applewood Rub: Because that is an actual flavor used with cured pork products. Butter Garlic: Not sure why I would need to explain this.
I would stop at two different blends because you don’t want to many flavors blowing your taste buds off the rails, also then how much salt is in each.
I prefer jalapeno flavor with my beans opposed to a generic mixture of peppers.
That is where I would start.
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Bob Stehlik 1 oz. A.C. Legg’s Ham spice, sure cure to weight, 1/2 cup salt, 1 gallon water, 1/4 cup brown sugar all mixed into a brine. Brined for 14 days in a bag in the fridge and turned every day. Removed after 14 days, rinsed, put back in back with cold water and back in fridge overnight, then out rinse and on the smoker.
johnsbrewhouse Thanks. I want to give it a shot with a pork shoulder roast. It tends to have 2 or 3 different muscle groups and each has it’s own flavor and texture.
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With the ham bone and beans I would use a combination of Butter Garlic and 5 Pepper. I think that you still want the ham and the beans to shine on their own. I do think that the floral pepper taste and the garlic flavor would be nicely complimentary
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johnsbrewhouse Thanks. I want to give it a shot with a pork shoulder roast. It tends to have 2 or 3 different muscle groups and each has it’s own flavor and texture.
Bob Stehlik That’s actually what the butt is. it’s called a shoulder as well. Mine happened to be a boneless shoulder (butt). They make great hams. The picnic shoulder comes further down the leg and is a more traditional cut for a ham along with the rear leg. I much prefer the shoulder butt as well for that texture and flavor combo.
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Nothing like a great serving of Étouffée.
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Chef I heard that!
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Had Thanksgiving dinner this past weekend with my mother. Using the leftover hambone to make ham and beans. What seasoning do you think I should try?
JohnG5 The applewood rub for sure and probably some garlic butter, and a little five pepper blend to add some flavor. I don’t think the apple cinnamon would be a good choice nor the roast and chop rub, since the three I mention have some of the same ingredients and cinnamon just doesn’t pair well with the beans and is often overpowering.
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Had Thanksgiving dinner this past weekend with my mother. Using the leftover hambone to make ham and beans. What seasoning do you think I should try?
JohnG5 I think the flavor profile would call for butter garlic.
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Dr_Pain Your next Roux lesson should be on a lighter butter based roux.
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Chef said in What did everyone cook today?:
Dr_Pain Your next Roux lesson should be on a lighter butter based roux.
That’s a great idea. What do you suggest I should make??
Mastering a butter based roux for an etouffe or a bechamel is much easier (in my opinion) than frying a roux for gumbo or a stew. It is in the same category (to me) as having a light roux for a seafood gumbo… although I am one that really prefer not to use a roux for seafood, just okra!
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Maple Bourbon Smoked Salmon Fillets for Dinner with a pepper, broccoli, Cauliflower, onion medley partially from the garden, served with herbed rice. Salmon & everything was very tasty. -
Chef said in What did everyone cook today?:
Dr_Pain Your next Roux lesson should be on a lighter butter based roux.
That’s a great idea. What do you suggest I should make??
Mastering a butter based roux for an etouffe or a bechamel is much easier (in my opinion) than frying a roux for gumbo or a stew. It is in the same category (to me) as having a light roux for a seafood gumbo… although I am one that really prefer not to use a roux for seafood, just okra!
We raise a lot of okra. My wife uses it exclusively to thicken her seafood gumbo. I assume it is healthier so I can have another bowl.
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Chef I would like to dig into that dish.
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Maple Bourbon Smoked Salmon Fillets for Dinner with a pepper, broccoli, Cauliflower, onion medley partially from the garden, served with herbed rice. Salmon & everything was very tasty.
calldoctoday That’s some good looking fish. I like you vegetable selection as well.
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Chef said in What did everyone cook today?:
Dr_Pain Your next Roux lesson should be on a lighter butter based roux.
That’s a great idea. What do you suggest I should make??
Mastering a butter based roux for an etouffe or a bechamel is much easier (in my opinion) than frying a roux for gumbo or a stew. It is in the same category (to me) as having a light roux for a seafood gumbo… although I am one that really prefer not to use a roux for seafood, just okra!
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