What did everyone cook today?

[craigrice]

Jonathon I hope you got your limit !

[Jonathon]

One day I tagged out in a single field! Granted, they had planted more than a few birds that morning but still, we had to bring them down!

[craigrice]

Jonathon all I can say is yum !

[PapaSop]

Bacon wrapped venison backstraps.

Kinda like heaven on a stick.
Oh yeah, some tenderloins as well.

[Jonathon]

3 hours till happiness!

[Joe Hell]

Jonathon I made ‘mummy fingers’ for a Halloween party my mom is attending today using an autumn influenced breakfast sausage (pumpkin) and paired it with a Fireball Whiskey maple syrup.

[Joe Hell]

PapaSop looking good! It looks like you are feeding an army!

[erich52]

Joe Hell this looks amazing. I am intrigued by the syrup. Please send recipe. I am getting ready to turn 25# of duck breasts into breakfast sausage and I may do this.

[Joe Hell]

erich52 The sausage and syrup are super simple. I know it might sound weird but I used pumpkin pie filling, salt, pepper and fresh chopped parsley. I am not on board with the pumpkin spice craze but it works here. The blankets are generic refrigerator biscuits Rolled out. I’ll dig out the recipe and post more about it this week. For the syrup I used a 1/2 C. of high quality maple and two capfuls of the fireball. I was surprised how such a small amount of that stuff took over the syrup leaving only a hint of maple. That’s another fad I am not into…flavored whiskey is blasphemy.

[erich52]

Joe Hell yes it is. I will use crown or jack in my syrup. I am excited about the breakfast sausage mix. Going to do 1# logs and use in biscuits and gravy, chili, and others

[Joe Hell]

erich52 Sounds great! Yesterday I braised some harissa seasoned beef short ribs and finished them with a quick scorpion chili honey bbq sauce on the Weber with some harissa seasoned chicken wings. I was able to feed the shop crew and deliver some to the restaurant and lounge for their crew as well. Everything was perfect!

[erich52]

Joe Hell I will send some pics shortly. I have goose breasts marinating getting ready to go on the weber accompanied by horse radish cream sauce. It is amazing. The back seat will be a pork tenderloin! Twice baked potatoes will go on as well

[Joe Hell]

erich52 That sounds great! My brother has a flock of geese that I’ve been encouraging him to process one that we could make an authentic French ‘Toulouse’ style recipe I’ve seen from Hank Shaw. Not much too it. Salt, pepper, garlic and nutmeg for seasoning and a combo of pork and game bird of your choice. At the shop I currently have access to only chicken but we’ve got a line on a variety of coming soon. I’m sure I’ll try something with Turkey shortly.

[erich52]

Joe Hell for people who claim that geese are greasy…they haven’t tried it.

[erich52]

Joe Hell these get marinated in salt, pepper, minced garlic, minced onion, Worcestershire, olive oil. Vacuum canister for several ours.

[DougSmokes]

Joe Hell said in What did everyone cook today?:

scorpion chili honey bbq sauce

Those look great. You had me at “scorpion chili honey bbq sauce” !!! One more tool in the box.

[Tex_77]

Well here’s what cooked this weeked:
Carne Asada

Smoked Brisket Stew

Salisbury Steak

[Joe Hell]

DougSmokes The honey was from the Jacobson Salt Co. but you can a million recipes for hot honey online!

[Joe Hell]

Tex_77 Gettin’ busy!

[erich52]

erich52 goose breasts and pork tenderloin.