Tex_77 grilled chicken is always a welcome 4 July meal!

You guys are always talking about hatch green chili brats, so I made burgers with Hatch green chilis, onion, and a diced jalapeno. Also homemade sourdough buns, and my own bacon.
I always fry up onions and sliced olives for topping.

I totally overcooked, made all beef large franks and buns too… no one ate because we all filled up on the burgers!

Sourdough hotdog and hamburger buns for 4th of July grill.

Uhmm… How DO we access our profile now? Menu doesnt work nor does Clicking on your profile picture. I can’t figure out what the new way is now?
Edit, ahh if you make a post and then click on THAT wee profile picture near your name, then it will let you into profile.

gus4416 thx gus

cdavis thx for some reason I thought he really didnt want to strip and restuff. In retrospect, that was the fastest easiest thing to do lol.

There was an upgrade. Lost a lot of nice capabilities. Look at the issues group, several posts. Jon is working on it, seeing if they can get some of that back.

I did that pineapple marinade, supposed to tenderize legs. It did, but turns out I don’t love the pineapple with chicken flavor so…

Honestly for chicken, I think a simple 1.5% salt and 2% sugar brine makes a super juicy piece and nice marinade. If you’re adding that nice final rub for flavor, I’d just go basic brine for meat juiciness and deep flavor.

Just a steak dinner, ribeye. Asparagus, zucchini, all on grill. Stovies, just red potatoes and onions fried in my bacon fat. Not a ton of creativity here, basic grilling, but a solid meal. Good price on a nice ribeye too, bout $5.30 a lb, decent today.

Here was brunch, an English breakfast with a grilled chicken thigh…just trying more of that pineapple marinated chicken.

HerbcoFood ok this one gets my vote for best thing I want to eat, for last month or so! Wowza! Just everything in there is something I love!

processhead mmmm look so great!! We make gyoza or pot stickers, so a similar process. Those are going to be so good! Especially being lots of meat, low cabbage! Sounds like Filipino lumpia which we love. Thx for the post!

GWG8541 looks great! Honestly the lettuce just makes it all slide around and fall apart heh.

scott williams
Here is a brining calc for you if you do that:
Pork muscle density is 1.04, blended sausage is less. Assume same density as water, 1.0 g/cc. So watee weighs 8.34 lb per gallon. So 25lbs of hot dogs takes up 3 gal of volume.
Assuming you have a 5gal bucket to brine in, you will be able to add just 2 gal of water, so that needs to contain all the cure#1 for 5 gal of water plus meat, and I’d just put 1.5% salt in there so your hotdogs stayed roughly same saltiness, didn’t lose or gain salt.
(From calculator at www genuineideas dot com:
Salt 116g or 4.1oz or 8 tablespoons of morton kosher. But don’t add any salt, because just the cure1 added below will give brine around 4% salt. Should be fine for a couple day soak)
Cure1: Per Marianski’s book:
For immersion, pumped or massaged products, the maximum in-going nitrite limit is 200 ppm and that corresponds to adding 4.2 oz of Cure #1 to 1 gallon of water.

So I’d add 8.4oz cure1 to 2 gal water. That will already have enough salt to give 4% in brine or so. Soak a few days, 3 or 4 to ensure penetration of the cure. Then smoke normally.

scott williams
Just my opinion, others may differ but:
In a quick stuff and cook, in addition to flavoring changes Sodium nitrite in the sure cure is there intended to protect against botulism clostridium while the meat goes from 50 f to 130 f in a no oxygen internal environment, which is where botulism grows.

You have 2 ways to fix it as I see:

1. Cook it high and fast, getting internal temp up rapidly to 130. Just like cooking a fresh brat on grill. No low and slow smoke. Won’t have pure ham cured flavor, but assuming you put in salt it will have some.
2. Make up a brine cure with low salt but full cure1. Like you were making bacon, same cure1 calculations just same salt % as in your hotdogs. Soak dogs in there several days to get cure penetration. Then cook regular. If you used a peel off non edible casing you might not get good penetration, I don’t know it’s permeability. I would do it in a sealed bucket myself, meaning a rubber airtight foodgrade seal, add cure brine and dogs, then I’d add sodium-erythorbate or ascorbic acid/vitamin c to give high cure activation. Stir quick, don’t breath in, slap lid on and seal. It creates nitric oxide gas, poison to breathe, so if you don’t feel confident you can do this fast and outside, I’d leave out accelerator and just cure a few days.

Easiest is to just cook fast like a fresh brat. Test a few and see how you like. What casing did you use?

Departing Contestant that was zucchini, but it had a weird greenish color, more green than usual. My kids asked me why it was so green too.

kyle lol, I TRIED to talk him into Red Lobster! That must be the Dad Favorite! He wouldn’t be talked out of that meatloaf though

Today was my son’s 18th birthday. I cooked all his favorites.
Sauteed salmon with nectarines simmered in an orange marmalade/butter/soysauce deglaze on it;
Seared and Sauteed mushrooms, with the “chexmix snack” sauce: butter, worchestershire, season salt.
Meatloaf

Deepwoodsbutcher thx for the recipe, I will try it with next extra bird!

Also, great omelet!

Jonathon Jon, yep you got it. Thats where all the replies and other Notifications used to show on phone, and plenty of lines to see what they all were. No clicking required. Right under where the menu says All Notifications. Not sure if it looked different how you usually access it, I’m on an android Samsung phone using chrome or samsung internet app to access it.

My other post was for if you decide to keep this new notification page, making it show enough to tell what posts are about

Ahh the joys of platform upgrading there will always be differences users aren’t used to. Thanks much for even asking folks for inputs and bug reports, already head and shoulders above most IT upgrades I had at work!

Used to be able to read what threads or topics were being replied to, and decide if interested. New notifications pace only displays 1 line, not enough to see anything but replier name. So you can’t tell at a glance if it is a thread you are interested in.