What did everyone cook today?
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Fresh backstraps from the doe I shot last Sunday and a root vegetable medley. My wife cooked this while I showered after boning out the doe. She cooked the steaks to a perfect medium rare and they were amazing. Cooked in butter with a small dollop of butter on top to finish it off. Field to table in one day. Good eats!
ND Mike love that pic, but I would have taken a bite out of the venison instead of the toast.
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HerbcoFood They used to have a big celebration down there about this time of year. I think they called it Dickens on the Strand or something like that. They must not be doing it anymore.
calldoctoday Ahh, even though I grew up 45 minutes from there, there is still a lot I donât know about the city.
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calldoctoday Ahh, even though I grew up 45 minutes from there, there is still a lot I donât know about the city.
HerbcoFood
Busy night ! A batch of jalapeno summer sausage that came out great. casings stayed tight and no fat out. Finally got good protein extraction. Jonathon finally got through to me ! This batch was the best so far! Also made a batch of BBQ sauce which I took the advice of a few members and replaced the maple syrup with honey. Was good advice . I like the change. Thanks to everyone! -
This post is deleted!
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HerbcoFood
Busy night ! A batch of jalapeno summer sausage that came out great. casings stayed tight and no fat out. Finally got good protein extraction. Jonathon finally got through to me ! This batch was the best so far! Also made a batch of BBQ sauce which I took the advice of a few members and replaced the maple syrup with honey. Was good advice . I like the change. Thanks to everyone!RON PARRISH Good to see you have learned from this sight, I pick something new up just about every day. Such a good community, that is always willing to help out. P.S. Your stuff looks great.
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RON PARRISH Good to see you have learned from this sight, I pick something new up just about every day. Such a good community, that is always willing to help out. P.S. Your stuff looks great.
bocephus Thanks! The pic came out light. The sausage is actually a nice red color. 60/40 deer / pork
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Deepwoodsbutcher i havenât smoked a bird in awhile. Is the injection 50/50 ? Iâm planning on doing one soon and that sounds good.
GWG8541 This bird was already brine, so my injection was purely for flavor.
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Gotta love shrimp
lkrfletcher that looks great!
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calldoctoday Ahh, even though I grew up 45 minutes from there, there is still a lot I donât know about the city.
HerbcoFood I understand & can tell a few stories along those lines of my own.
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Tonightâs dinner is roasted poblano and tomatillo salsa over chuck style beef ribsâŠsee ya in a few hours.
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Iâve been kind of âtestingâ the impact Excalibur products have on very non-premium meat sources. So yesterday I bought some Walmart frozen chicken in the bag, Great Value brand, and marinaded overnight in a vac bag. Usually, when I bake this quality of chicken it turns out dry and rubbery. With the Excalibur Honey Mesquite Barbecue sauce used as a marinade, I baked this chicken for about 40 minutes at 350 F. Didnât turn out bad. Kept some juiciness and you could taste the marinade throughout the chicken. Everytime I try this I am pleased with the results from the Excalibur products. Makes normally average to bad food taste really good.
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Iâve been kind of âtestingâ the impact Excalibur products have on very non-premium meat sources. So yesterday I bought some Walmart frozen chicken in the bag, Great Value brand, and marinaded overnight in a vac bag. Usually, when I bake this quality of chicken it turns out dry and rubbery. With the Excalibur Honey Mesquite Barbecue sauce used as a marinade, I baked this chicken for about 40 minutes at 350 F. Didnât turn out bad. Kept some juiciness and you could taste the marinade throughout the chicken. Everytime I try this I am pleased with the results from the Excalibur products. Makes normally average to bad food taste really good.
JohnG5 Try putting them in the Sous Vide the next time, you will be much more impressed on the tenderness.
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JohnG5 Try putting them in the Sous Vide the next time, you will be much more impressed on the tenderness.
johnsbrewhouse I will try that. Thank you.
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Gotta love shrimp
lkrfletcher
No fork needed here. Treat it like a feedbag. LOL -
A little down low to honor the last of the dying days of Late Summer in the Deep South before the cold weather starts to kick in.
Here it is, just out of the pot. Had a little delay
as my regulator for my fryer finally bit the dust after 37 years & I could not make it work any more. Made in San Marcos Texas, find that for me out there today. Had to find one quick & expensive, made in China.calldoctoday
Hmm. Another feedbag. Awesome! -
calldoctoday
Hmm. Another feedbag. Awesome!PapaSop Thank You, it was perfect for pre-Thanksgiving.
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JohnG5 maybe on cracker with cream cheese. Never know, it may be good.
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JohnG5 How about on a tortilla chip with sour cream or Mexican Table Cream (if you can get the good thick stuff). The cream cheese idea sounds great too & got my cog wheels spinning.
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