What did everyone cook today?
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Bob Stehlik johnsbrewhouse Here’s the follow-up on the smoked cheese. Well, I tested 2 (mozz and Mont Jack Jalapeno) 7-9 days after sealing and they came out nicely smoked and NOT GRAINY as expected. Well, that was win in my book. BUT, I took both of your suggestions to a bud’s house using his unit and the smoke tube (aka: farther away from the heat source and tray full of ice). The end product works out MUCH better and left the cheese still in original cube form. Thank you both and anyone else I failed to mention.
zbigjeff I know you have Kroger stores back there because Kroger’s corporate is in Cincinnati. I get a lot of my mozzarella from the Murray’s cheese kiosk when they are marked down. I’m able to pick up the mozz [censored] for .99-1.99 (reg. 5.99) and the mozz logs(melts better for 1.99-2.49(reg 7.99). After I smoke them I’ll wrap in plastic wrap and vac pac and freeze. I do about 30 [censored] & 15 logs a year and they will still be good a year latter. I’m not too proud to not hit the “Marked Down” cheese & meat areas of the stores. Found some great buys, but always check expiration and do a visual. Good times are usually after Holidays.
Improvise, Adapt and Overcome! Semper Fi
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kyle Now, that shirt is hilarious. But, I would guard against walking into a strictly veggie restaurant with it on.
zbigjeff said in What did everyone cook today?:
kyle Now, that shirt is hilarious. But, I would guard against walking into a strictly veggie restaurant with it on.
We don’t have any of those in north Wisconsin, at least I don’t think so.
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zbigjeff I know you have Kroger stores back there because Kroger’s corporate is in Cincinnati. I get a lot of my mozzarella from the Murray’s cheese kiosk when they are marked down. I’m able to pick up the mozz [censored] for .99-1.99 (reg. 5.99) and the mozz logs(melts better for 1.99-2.49(reg 7.99). After I smoke them I’ll wrap in plastic wrap and vac pac and freeze. I do about 30 [censored] & 15 logs a year and they will still be good a year latter. I’m not too proud to not hit the “Marked Down” cheese & meat areas of the stores. Found some great buys, but always check expiration and do a visual. Good times are usually after Holidays.
Bob Stehlik That’s a great plan. I’m always looking for markdowns on this type of stuff or sales at Sam’s or BJ’s. There’s no Kroger’s close to me any longer. The closest is 45 mins south of me.
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HerbcoFood Recently bought a smoking tube. They are WOW for pounding in extra smoke on non-smoker units or for cold smoking.
zbigjeff said in What did everyone cook today?:
HerbcoFood Recently bought a smoking tube. They are WOW for pounding in extra smoke on non-smoker units or for cold smoking.
For some reason that first sentence took me back to '75
Had to shake my head a couple times, meat processing meat processing.
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kyle Now, that shirt is hilarious. But, I would guard against walking into a strictly veggie restaurant with it on.
zbigjeff that begs the question. If it’s strictly vegetarian, is it really a restaurant?
“You never really die until you end up on the wall at a Cracker Barrel”
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zbigjeff said in What did everyone cook today?:
GWG8541 Up here in Yuppie land, yes. In the rural areas, almost non-existent.
I hope you live in the country then. Around here if you don’t eat meat, then you eat chicken or pork. Sorry, just a little humor.
hey vegetarians, my food poops on your food!
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zbigjeff said in What did everyone cook today?:
GWG8541 Up here in Yuppie land, yes. In the rural areas, almost non-existent.
I hope you live in the country then. Around here if you don’t eat meat, then you eat chicken or pork. Sorry, just a little humor.
kyle hehehe Hehehe Hehehe. I needed that today!
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zbigjeff said in What did everyone cook today?:
GWG8541 Up here in Yuppie land, yes. In the rural areas, almost non-existent.
I hope you live in the country then. Around here if you don’t eat meat, then you eat chicken or pork. Sorry, just a little humor.
kyle reminds me of the movie My Big Fat Greek Wedding. " you don’t eat meat, thats OK ill fix you some lamb".
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zbigjeff I know you have Kroger stores back there because Kroger’s corporate is in Cincinnati. I get a lot of my mozzarella from the Murray’s cheese kiosk when they are marked down. I’m able to pick up the mozz [censored] for .99-1.99 (reg. 5.99) and the mozz logs(melts better for 1.99-2.49(reg 7.99). After I smoke them I’ll wrap in plastic wrap and vac pac and freeze. I do about 30 [censored] & 15 logs a year and they will still be good a year latter. I’m not too proud to not hit the “Marked Down” cheese & meat areas of the stores. Found some great buys, but always check expiration and do a visual. Good times are usually after Holidays.
Bob Stehlik That’s some nice looking final product. Originally, mine was not that pretty. The second batch done with an ice tray worked out much better and prettier.
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kyle reminds me of the movie My Big Fat Greek Wedding. " you don’t eat meat, thats OK ill fix you some lamb".
I had one last package of elk tenderloin from the freezer tonight. I did a reverse sear on the pellet smoker and finished it in the CI with butter, garlic cloves and a sprig rosemary to a medium rare. My youngest son assisted and took some of my garden beans and cooked them with my dry rub bacon (from earlier this week) and garden tomatoes. He also made a homemade loaf of crusty white bread in one of my Dutch ovens. Its kind of fun to create a meal with my kids once in a while, especially since they are grown men now.
“You never really die until you end up on the wall at a Cracker Barrel”
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Up until now I’ve only ever used sous vide to cook frozen brats before finishing them on the grill. Tonight I used the sous vide function on my instant pot to cook up a rib eye from frozen before slapping it in a hot CI skillet. Came out really good. Not necessarily better than my usual reverse sear, but nice to add a new cooking method to the armamentarium. Coupled with all the positive reviews from you guys on finishing snack sticks, definitely has me considering buying a more formal sous vide set up.
“A smooth sea never made a skilled sailor.”
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Up until now I’ve only ever used sous vide to cook frozen brats before finishing them on the grill. Tonight I used the sous vide function on my instant pot to cook up a rib eye from frozen before slapping it in a hot CI skillet. Came out really good. Not necessarily better than my usual reverse sear, but nice to add a new cooking method to the armamentarium. Coupled with all the positive reviews from you guys on finishing snack sticks, definitely has me considering buying a more formal sous vide set up.
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I had one last package of elk tenderloin from the freezer tonight. I did a reverse sear on the pellet smoker and finished it in the CI with butter, garlic cloves and a sprig rosemary to a medium rare. My youngest son assisted and took some of my garden beans and cooked them with my dry rub bacon (from earlier this week) and garden tomatoes. He also made a homemade loaf of crusty white bread in one of my Dutch ovens. Its kind of fun to create a meal with my kids once in a while, especially since they are grown men now.
GWG8541 man wish I could get some elk around here. Looks great.
“A smooth sea never made a skilled sailor.”
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Surg well don’t feel bad, I was given this as a gift from a friend, so I don’t have a whole elk. Man do I wish I had a whole one in the freezer. It is awesome meat. I think I’m down to a 4 pack of burgers. Obviously it’s not the same, but there are elk ranches around the country that have the farm raised meat. It is not cheap, but who knows, it may be balanced out with the price of beef and pork now.
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Up until now I’ve only ever used sous vide to cook frozen brats before finishing them on the grill. Tonight I used the sous vide function on my instant pot to cook up a rib eye from frozen before slapping it in a hot CI skillet. Came out really good. Not necessarily better than my usual reverse sear, but nice to add a new cooking method to the armamentarium. Coupled with all the positive reviews from you guys on finishing snack sticks, definitely has me considering buying a more formal sous vide set up.
Surg Well, well, well. surg has maybe seen the light. Yep, I’m smiling.
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Making a slow cooked chili with elk strap cubed and mixed in some goose breast cubed. It’s gonna be good.
lkrfletcher looks like a good fall/winter dish. It got down around 37 near me last night so I guess it’s time.
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lkrfletcher looks like a good fall/winter dish. It got down around 37 near me last night so I guess it’s time.
YooperDog You have got to be kidding. That is amazing! It did drop to the low 90’s here, upper 80’s, but humidity still 80% plus.
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YooperDog You have got to be kidding. That is amazing! It did drop to the low 90’s here, upper 80’s, but humidity still 80% plus.
calldoctoday last week in the upper 80’s and 70% humidity. This week low 40s - 70s, humidity dropped into the 50s. Trees changing, …
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calldoctoday last week in the upper 80’s and 70% humidity. This week low 40s - 70s, humidity dropped into the 50s. Trees changing, …
YooperDog Amazing!
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