What did everyone cook today?
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ND Mike I think they will have to play even better next week.
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Made some more sausage and sticks. Everyone asked for something hotter than last batch of jalapeño with ghost cheese. These are jalapeño mix with hot pepper cheese, added 14 trinadad scorpion peppers and 1/4 cup of habanero powder. Should have some bite!!! 3 pound venison backstrap, 2 pound beef roast and 7 pound pork butt, double grind
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bocephus absolutely they do. James Madison will be a tough one.
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Made some more sausage and sticks. Everyone asked for something hotter than last batch of jalapeño with ghost cheese. These are jalapeño mix with hot pepper cheese, added 14 trinadad scorpion peppers and 1/4 cup of habanero powder. Should have some bite!!! 3 pound venison backstrap, 2 pound beef roast and 7 pound pork butt, double grind
Joemy96 I bet those will have a quite a bit of bite!
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Cooking a double batch of braised beef short ribs…
HerbcoFood what do you use for a liquid to braise the ribs in.
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Grilled some bass this evening with captain’s bay seasoning. It was great.
the fish grilling basket is a great tool.cdavis looks good and I like grilling baskets. Help keeps everything together and the fish stays in one piece.
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Made some more sausage and sticks. Everyone asked for something hotter than last batch of jalapeño with ghost cheese. These are jalapeño mix with hot pepper cheese, added 14 trinadad scorpion peppers and 1/4 cup of habanero powder. Should have some bite!!! 3 pound venison backstrap, 2 pound beef roast and 7 pound pork butt, double grind
Joemy96 Wow, that should have some bite.
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Made some more sausage and sticks. Everyone asked for something hotter than last batch of jalapeño with ghost cheese. These are jalapeño mix with hot pepper cheese, added 14 trinadad scorpion peppers and 1/4 cup of habanero powder. Should have some bite!!! 3 pound venison backstrap, 2 pound beef roast and 7 pound pork butt, double grind
Joemy96 I would say so.
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do you serve them with a chaser ?
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craigrice That might be Buttermilk.
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Sous Vide #2
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There is a ribeye under all those onions and mushrooms that was seasoned with Walton’s Ultimate Steak and Roast rub. This really hit the spot! My wife’s ribeye was a bit smaller than mine and she couldn’t finish. I was a good boy and finished my whole plate. The piece of bread was fried in the leftover butter from sautéing the onions and mushrooms.
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twilliams Wow, that looks great for a cold night, heck, even a hot night. Great job!
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There is a ribeye under all those onions and mushrooms that was seasoned with Walton’s Ultimate Steak and Roast rub. This really hit the spot! My wife’s ribeye was a bit smaller than mine and she couldn’t finish. I was a good boy and finished my whole plate. The piece of bread was fried in the leftover butter from sautéing the onions and mushrooms.
ND Mike That looks very tasty & comforting. I like all the mushrooms & onyawns you sauteed to go with the beef, that is nice. Now, you say you were a good boy & finished everything on your plate, but were you a country good boy & make sure there was no dishwashing to be had afterwards?
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ND Mike That looks very tasty & comforting. I like all the mushrooms & onyawns you sauteed to go with the beef, that is nice. Now, you say you were a good boy & finished everything on your plate, but were you a country good boy & make sure there was no dishwashing to be had afterwards?
calldoctoday hahaha! No but I did not have to wash the dishes. My wife did while I sat on the couch watching National Finals Rodeo!
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twilliams so are you saying you are hooked on the sous vide?
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twilliams Looks like you are getting the hang of it, nice looking steak.
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HerbcoFood what do you use for a liquid to braise the ribs in.
ND Mike Wine and beef broth, I posted the recipe above somewhere.
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