Idaho Smokey I have to agree with the smoked Jarlsberg. My favorite is smoked Muenster. I also smoke a lot of Colby to give as gifts to people that don’t appreciate a good sharp/xtra-sharp cheddar. Monterey Jack also smokes up pretty good. I ended up smoking 83 lbs. of cheese this year. Finished up on March 22nd.
What did everyone cook today?
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
Worked on grinding my chicken quarters I deboned, cubed and froze this week. Going to try my sausage experiment again using a better quality ground chicken product. Got the meat mixed and in the fridge for stuffing tomorrow morning. I had a little less than a pound of ground chicken left so I thought why not try so more experimenting. I added 1 TBSP of Imitation Bacon Seasoning, about 2/3 cup of Panko crumbs, a dash of grill powder and a sprinkle of black pepper. Formed it into a couple of patties, flopped them into the skillet to firm each side quick and then onto the grill. They actually came out pretty good. I will cut back on the Bacon seasoning a bit due to the salt level for me. I feel I could add some herbs and make the taste pop. Even the wife told me she liked them and wanted me to make them again. Didn’t give a picture because I ate the evidence.
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johnsbrewhouse Eating the evidence does occur regularly before pics.
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zbigjeff said in What did everyone cook today?:
johnsbrewhouse Eating the evidence does occur regularly before pics.
Yes, an all too common problem at our house as well.
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johnsbrewhouse did you grind twice or just once at a coarse grind ?
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
craigrice just once, medium plate 11/64. If I grind the chicken twice, you end up with a soupy mess like the mechanically separated stuff I got. The texture was just right for the patty, we’ll see how it looks with the sausage. I used carrot fiber this time too, instead of sure gel.
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johnsbrewhouse Totally agree on one grind. You get chicken bologna texture if you did twice. Plus, the texture thing you said about separation. Just have fun with it. Also, with chicken, the canvas is WIDE open for seasonings. I loved the idea of the bacon flavoring.
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johnsbrewhouse the medium plate is what some people asked their sausage for patties to be ground at, what type of grinder do you have ?
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
processhead that looks great.
"You never really die until you end up on the wall at a Cracker Barrel"
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by GWG8541
For lunch a homemade pizza with my freshly canned Marinara cooked down to a little thicker sauce, homemade dough, fresh canned sweet banana peppers, garden onions, mushrooms, pepperoni and and salami.
For dinner smoked brisket rubbed with SPG. I seperated the point and made some burnt ends with my homemade spicy bourbon Q sauce and some brown sugar sprinkled on them. The burnt ends were great, but the flat was a little more done than I prefer, although it tasted great and was still fairly moist. I don’t like it when the slices fall apart to easy. Served with baked beans and a fresh sliced garden tomatoe.
"You never really die until you end up on the wall at a Cracker Barrel"
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by Tex_77
Hot Italian Sausages w/cheese with quad color peppers and onions.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I love that combo. Especially, when the veggies create a broth that goes over the sausages. OK, my mouth is watering. Just checked the storage and that’s what’s happening over here. Need to go out and score some peppers at the farmer’s market. Thanks for prompting me.
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zbigjeff I have been eating a Whole Lot Of Evidence these days, & it was mighty good!
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processhead That’s some kind of set-up you’ve got there. Good looking sausages too.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
GWG8541 Good looking meals!
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
processhead I’ve never seen white brats. They look awesome and man what a setup for cooking them.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
johnsbrewhouse I think we all have a problem with that from time to time. Lol
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
GWG8541 man all of that looks great
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Tex_77 once again a great looking meal
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Biscuits and gravy using H 110-C Hot Pork Sausage Seasoning
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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