What did everyone cook today?
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GWG8541
Grand daughter wanted beer butt chicken for sunday dinner!RON PARRISH & it looks like she got it & is now very happy. Good looking Beer Can Chicken!
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For those who may recall a post I put up of some stir-fry a while back, I had made special mention of my great aunts chopsticks that she brought back from Japan after WWII. Well going through some old pictures the other day, I found one of her and thought I would share. She was a pretty unique lady, especially for her day. I knew her only briefly while she was living in an assisted living home, fraught with dementia, unfortunately. Here she is photographed in Japan, likely cleaning the floor with a couple of G.I.'s !
RafterW There is no “pretty Unique” about it, she is a unique & an amazing lady!
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Reverse-sear t bones on the big green egg. Roasted green beans in a honey lemon “sauce”, pasta, and a side salad.
Matt W.
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Reverse-sear t bones on the big green egg. Roasted green beans in a honey lemon “sauce”, pasta, and a side salad.
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Reverse-sear t bones on the big green egg. Roasted green beans in a honey lemon “sauce”, pasta, and a side salad.
RafterW that looks well done!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 well done is subjective lol. My dad cooked all his steaks to crispy critters. I’d consider that one a medium rare, bordering medium.
Matt W.
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Reverse-sear t bones on the big green egg. Roasted green beans in a honey lemon “sauce”, pasta, and a side salad.
RafterW tasty and healthy looking meal.
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Finally after a two year hiatus I made a batch of chili. Found a few pounds of brisket from the fall when pulling meat for grinding. I think I found my favorite meat to make chili; the wife wanted beans in it. Gotta pick your battles.
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Tex_77 well done is subjective lol. My dad cooked all his steaks to crispy critters. I’d consider that one a medium rare, bordering medium.
RafterW Looks good, “Medium, Medium Rare”
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Finally after a two year hiatus I made a batch of chili. Found a few pounds of brisket from the fall when pulling meat for grinding. I think I found my favorite meat to make chili; the wife wanted beans in it. Gotta pick your battles.
YooperDog Hmmm, Hmmm, its been too long…
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YooperDog Hmmm, Hmmm, its been too long…
calldoctoday never made any last, I was in a drought. The brisket but it over the top.
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Tex_77 well done is subjective lol. My dad cooked all his steaks to crispy critters. I’d consider that one a medium rare, bordering medium.
RafterW I hear ya, I think it was something with that generation. My dad puts ketchup on everything, i think he picked up that habit up from my Grandpa who I remember telling me during the War he had to put ketchup on all most everything to make it edible, and the food he disliked the most that they got was powdered eggs.
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RafterW I hear ya, I think it was something with that generation. My dad puts ketchup on everything, i think he picked up that habit up from my Grandpa who I remember telling me during the War he had to put ketchup on all most everything to make it edible, and the food he disliked the most that they got was powdered eggs.
Tex_77 hey Tex I got a question for you and the group I made some Italian sausage a while back vacuum sealed and froze it I took some out yesterday and cooked it and the hog casings are so tuff you can’t hardly bite thru them you have to cut them with a knife what do you think caused this they are 38 to 40 casings
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Tex_77 hey Tex I got a question for you and the group I made some Italian sausage a while back vacuum sealed and froze it I took some out yesterday and cooked it and the hog casings are so tuff you can’t hardly bite thru them you have to cut them with a knife what do you think caused this they are 38 to 40 casings
gus4416 How did you cook them?
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gus4416 What was your process for preparing the casings? Were they new casings or one you had, had for a while?
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Tex_77 I have had them maybe 6 months soaked them in warm water maybe what some would call hot I soak and change the water maybe 3 times in a hour before I stuff never had this problem before
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Tex_77 hey Tex I got a question for you and the group I made some Italian sausage a while back vacuum sealed and froze it I took some out yesterday and cooked it and the hog casings are so tuff you can’t hardly bite thru them you have to cut them with a knife what do you think caused this they are 38 to 40 casings
gus4416 said in What did everyone cook today?:
Tex_77 hey Tex I got a question for you and the group I made some Italian sausage a while back vacuum sealed and froze it I took some out yesterday and cooked it and the hog casings are so tuff you can’t hardly bite thru them you have to cut them with a knife what do you think caused this they are 38 to 40 casings
gus4416, did you let the links dry in the fridge over night before freezing and vac sealing? I’ve only made linked sausages a hand full of times but I’ve never skipped the drying overnight step. Maybe the casings remained a bit too wet and caused that toughness?
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