Jägerschnitzel mit Kräuterspätzle. Ausgezeichnet!
(Schnitzel with hunter sauce and herbed spaetzel)
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Jägerschnitzel mit Kräuterspätzle. Ausgezeichnet!
(Schnitzel with hunter sauce and herbed spaetzel)
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58limited Yes, it was surprising simple and effective. A snap to clean. Using a scant amount of olive oil in the boiling water kept the cooked spaetzle from clumping in the cooling sheets. I vacuum bagged half of what I made, and froze it. That worked well also. As you said, ausgezeichnet! -
MarkN That is where I first had Jägerschnitzel. I've only had it twice since here in the states, most recently last week in Fredericksburg, Texas. Neither time was as good as what I had in Germany so I decided to make my own, it came out as good as I remember. Here is the sauce recipe that I used, I used 1 cup venison broth and 1 cup red wine: https://www.quick-german-recipes.com...schnitzel.htmlLast edited by 58limited; May 19, 2021, 02:07 PM.
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Not been able to grill much as of late...at first busy at work, then out of town, then wife was out of town. Now all is back to normal and I was itching to grill something. My wife wanted me to do another smoked salmon, she loves them (so do I)
Finished with herb butter, served with brussel sprouts. Delicious!
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I don't know if Birria ramen is a thing (and the InterWebs being what they are it probably is), but if it's not it bloody well should be.
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SheilaAnn I wish, the inside is cleaner than the outside right now though
In about 3 weeks it will look as close to new as I can get it... new smoker on the way
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So on Sunday I managed to do Tri-Tip for the first time. It is not a commonly available cut here in the UK, but my friend (who has an incredibly expensive Pellet Smoker) had read something and got special order from a butcher. The Price per kilo was great so even though I did one on Sunday I still have 3 left in my Freezer.
I thawed it out in the fridge for 36 hours, I might go 48 next time as the middle was still a bit on the cold side when I inserted the probe. I smoked it over Oak wood until the inner temp was 110.
Once I got the right temperature I put it over the fire on the BBQ (we needed the firebox of the smoker to fry the bacon and pointed cabbage side dish in a cast iron pan), where I was also doing potatoes and asparagus.
I will openly admit that the Potatoes did not come off particularly well, however, the tri-tip seem to have gone down very well (the phrase "best steak of my life" was used, although I can't say how much the wine was swinging that in my favour). I only have one picture and it was towards the end of the meal. When it was all done and we had just sat down a downpour came in and we had to run for cover carrying everything! That just added a bit of character to the meal however and we all then sat down and had a glorious meal, but it did mean
I found the smoke flavour and the rare meat on the thicker side absolutely fantastic. I will definitely be doing Tri-tip again!
The wine was brought by my guest (who happens to be a sommelier) and it was probably one of the best wines I have had in my life.
The dessert wine was even better, but apparently that was some sort of early release bottle that I was not allowed to take a picture of. Suffice it to say it was a very nice Sauternes.
The evening then continued with various Whiskey, such as Mackmyra Midnattsol, Lagavulin 16 year old and High Coast Timmer. All in all a lovely evening, albeit, not such a great Monday morning. lolComment
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Tomaron As a recent AR arrival, you have been cooking up a storm! Cheers!
(Oh, and next time your sommelier friend is coming over, can you let us know in advance.....?) -
I live in the UK so nothing fancy. I have a 2 CharGrillers (yes I know they are thin and leaky etc., I've read the forum too. lol); 1 Wrangler (second picture) that I use as a Barbecue/grill, and one CharGriller Super Pro with the Side Fire Box that is my smoker. The former is pretty much stock, the latter I have made several modifications to (and more on my wish list!). Happy to share those if anyone is interested?
It requires a lot of Fire management, but works reasonably well.
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Ribeye Steaks, Twice Baked Potatoes & Orzo SaladAttached FilesComment
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Ribs on the SnS kamado. A apple type rub with kosmos rib glaze. Smoked with apple wood
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Salmon tonight.
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Panko and parmasean encrusted cod loins with thyme and lime juice. Suckers fell apart tender. Very well received by the family. PK360 cook with lump and a piece of cherry wood. 325 F for about 25 minutes for an IT above 125 F.
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Learning to use the PBJ as a grill. Some frozen 80/20 Angus burgers from Sam's. Used some left over coals (filled chimney) with post oak and grill grates. Kept the rebar out and doubled intake opening to try to keep temp up. Did not check the temp. No seasoning, but added bacon and cheese. Drank PBR and threw in a few pieces of Andouille. Picture does not do justice. Very delicious burger with good charcoal and smokey flavor. Also (not pictured), a couple weeks ago, I started making Alfredo (and it's easy and good), so cooked a couple flattened chicken brest on the PBJ to make chicken Alfredo. Wife says I need to cook it every week now.
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Last night I threw down smash burgers and Nathan's hot dogs for 16 folks plus a 3 month old baby and 3 dogs. I am ashamed to say I got so busy cooking that I didn't have time to take photos after the first round of hamburgers and dogs hit the grill and griddle.
For Attjack I present another episode in the adventures of "Kamado Master". Kamado dogs!
And the smash burgers below had a beautiful crust once flipped, I promise! Smashed them with the Lodge press, scraped up and flipped with my Camp Chef scraper/spatula. Did 37 burgers total, first round without cheese, second round with. Probably 2 dozen were consumed, and I am planning to eat leftovers for a day or two...
The weekday evening get together was for our family to see our niece and her husband, who got married on 1/1/2021, and are in town for a month as she does a clinical as part of her medical degree. They live 300 miles away in Mobile, where they are building a house, so we don't see them often. This was also the first time to get together with this part of the family (my wife's brother and family, my mother in law and her boyfriend) since Christmas 2019 and COVID. Not counting our nieces wedding, when we were all wearing masks...
Last edited by jfmorris; May 20, 2021, 12:23 PM. Reason: Added group photo to prove someone came to eat my food...Comment
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I could use some help here..which bean dish do i need to do this weekend..i have some pork that i have pickled in the fridge..needs a couple more days/..and i need to soak the beans..
the first picture is the items for
JOHN HOPPIN'P BEANS AND RICE
THE SECOND IS RED BEANS AND RICEAttached FilesComment
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red /beans and rice it is/..i pickled some ham/sauteed the green onion sausage/ tasso/andouille/onions/celery bell pepper in bacon fat...removed meats..add in last half hour of cook/add 1 bottle of beer/3 cups water at start/ salt/dash of vingar cider/hot sauce/ crushed red pepper i run through coffe mill/celery seed/...on stove high 1/2 hour/simmer low/low for 2..lid on /..mow yard/ check add water if needed and meat /1 more hour low at least/remove 1 to 2 cups of beans smash up add back ..let -
let cool reheat tormorrow serve with something i have yet to decide off the pit..leaning toward chicken wings..on the weber 22 /arteflame
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St. Louis ribs dry brined 24 hrs., MHMD rub, KBB charcoal, apple wood smoke. 4hrs at ~235. Glazed with Sweet Babe Ray's Original.Attached FilesComment
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It's beginning to feel like summer here! Sauteed shrimp topped with peach blueberry salsa and a Salad Shirazi.
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Annual golf trip this weekend with my buddies. We always rent an Airbnb or VRBO and cook a few meals ourselves while there. Pulled pork was requested for dinner on the first night. We won't have time to smoke on site, so I figured I'd do it a day early. Smoked this bad boy in the Kong kamado today. Made some homemade pickled onions, Carolina mustard sauce, and pineapple cole slaw to go along with it. We will be eating well!Attached FilesComment
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