What brunch looks like
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Black99vette I also lived at Lake Holiday in Sandwich for a bit…..
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A burger day yesterday. I can’t believe I did not get a pic on the actual gasser. Well here you go anyway.
Ground beef
sesame Ezekiel Bread
Mayo
mustard-yellow
grilled red onion
mushrooms
Oaxaca cheese
heirloom tomato
pastrami
This was outstanding with homemade French fries.
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texastweeter The bread is amazing!!! Super dense though, amazing flavor for “a bread.” We usually have stuff open faced so only one piece. 8 bucks for a loaf of bread”sliced bread” is crazy but so worth it. Buy it!!!!!!!
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Decided to make a batch of chili with the leftover short ribs. Cheated using Shelby's, but I really like the mix. I got some extra "stew" meat to bulk things up, but I really should have used ground beef like I did the last time I made this. That stew meat was "meh". A couple of bell peppers, a chilaca pepper, a chopped onion, diced tomatoes and tomato sauce. Browned the stew meat, then sautéed the veggies, cubed up the short ribs and mixed it all together. Simmered away in my DO. Usual condiments.
EDIT: For the peanut gallery:
Last edited by GolfGeezer; May 17, 2025, 03:41 PM.Comment
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Finally got the fish smoker going again. I will never smoke fish on my RT-700 as SWMBO hates fish and I absolutely know anything I smoke after I will hear “It tastes like fish”. This was my first smoker and since 2016 it has been dedicated to doing fish. 5 lbs of “Schmancy” smoked deliciousness. I could eat this like candy.
Last edited by rmeugene; May 17, 2025, 08:56 PM.Comment
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Oven Cook Cod
Taters and veggies
Recipe :
Parmesan Baked Cod Recipe (Keto, Low Carb, GF) - Cooking with Mamma CComment
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Wife and 3/4 of the kids are out, so the mice will play! Cast iron pan pizza for the win! Half mushrooms and peppers for me and half sausage for my son. Same son also pronounced the cheese-crusted crust 'the best pizza crust EVER.' But he's 7, so I won't let my head get too big.
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The wifey is on vacation and whenever she is gone I have a couple of buddies over for what we have been calling “Meatfest”. I supply all the food, fire up whatever cookers I need for the menu selected, and let it rip. As the name implies, this is a heavily meat focused meal. Usually two main meat selections and an appetizer selection or two. The only sides are a variety of pickled veggies to cut the richness of the meats and clear the palate a little bit. Of course copious amounts of adult beverages are flowing throughout the gathering.
Anyway, yesterday was Canun shrimp and Argentine pork sausage bonbons from Wild Fork for the apps. I did these on the flattop. Main meats were beef plate ribs and a Schichten Bratten. These were smoked on the Recteq. Pretty good stuff.
I forgot to take pictures of the apps (we were starving) and my other photos are poor. Probably because of the adult beverages. But here you go. What a great time.
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Sometimes I can be a jerk. Last night it was all on the skirt steak.
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hoovarmin I definitely pictured Steve Martin after seeing your comment lol.
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Clams casino on the Big Green Egg. All I can say is WOW flavor!!!
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Coworker had some short ribs from a cow they weren't happy with. I figured I'd try to make something to try and salvage these shorties.
Smoked for a bit until I could easily get the bones off, then wrapped in foil into the oven while I cranked up the grill. Let the bones burn off and yoinked some veggie scraps from the freezer. Into the Instantpot for 2 30 minute pressure blasts (one before bed amd one after I woke up). Strained so I had a good beef/veggie broth and carmalized some onion and shallot with smoked beef tallow, followed with some garlic and hatch Chiles.
Instantpot to bean setting, a bag of RG Alubia Blanco, and when that ride was done I cubed up the short rib. Everything has been cruising on the slow cook setting.
The beef does have a flavor, it's not funk or gross but its also noticeable that there's a flavor. Easiest way to describe would be the difference between grain and grass beef, but not something familiar for those who are fine with both.
Anyway, I need to evaporate some more liquid off and then tweak the seasoning (not sure what it's missing, more salt might do it but I think it needs something else). But this is a very edible bowl of beans as is.
Last edited by ItsAllGoneToTheDogs; May 18, 2025, 01:32 PM.Comment
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Probably grass fed, and the finished on alfalfa breedercubes -
texastweeter I'll ask her what the moo was finished on tomorrow. It tastes like grass fed beef but there's something else going on. -
texastweeter so he was 100% pasture, but I guess they couldn't castrate him so that would explain the different flavor. Not super gamey but there's that hint of it and it makes more sense now because the steaks I had from that cow a few weeks ago had a.similar but even fainter "something" going on.
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I finally got around to making some sausage. I elected to go for some fresh breakfast sausage as I wanted to get some experiencing using the stuffer without worrying about messing with casings.
I decided to follow Chud's BBQ / Bradley Robinson's recipe: https://www.youtube.com/watch?v=pO85INS_Q-8
I remembered I had a gram scale left over from my model rocketry hobby and this thing worked far, far better at measuring out < 10 g amounts than my normal kitchen scale.
Meat was 1674 g (about 3.5 lbs) of pork butt, carved into strips. I put this plus all of the grinder parts into the freezer for about forty minutes.
The KitchenAid will get the job done, barely. It struggles and heats up quickly. I think 3.5 lbs is the most for a single settings, unless I feel like burning out the motor!
With the meat ground I mixed in all of the spices and water and did a good mix until a patty of it would stick to my gloved hand and not immediately fall off.
Then, I got my new sausage stuffer ready and staged....stuffed the meat in, lowered the piston, and got going!
And here we are!
It took me a few times to figure out how to "snap" the links off the horn to get a relatively clean end, but overall this was quite fun and relaxing. I did have to have my wife come and help hold the thing thing on the counter when I got near the end of the batch.
I made a 1/4 sheet tray's worth of links and then I stuffed the rest into some fibrous (i.e. summer sausage) casings to freeze and save for patties. (Bradley does the same in his video.)
Of course, I immediately had to fry some up and eat them!
Jimmy Dean has nothing on this. Porky.....sagey....spicy (I used Flat Iron Pepper)......grocery store sausage tastes utterly muted compared to this!
Very happy with how this turned out. Looking forward to trying casings, curing, and cold smoking for the first time, perhaps this weekend.Comment
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SheilaAnn Same flavor profile, roughly, as a spicy & sage Jimmy Dean, just much more intense...more complex, perhaps. Bradley does give his measurements in the description of each video. I basically take them and put them into a spreadsheet and figure out the exact percentages and then that allows me to easily put in my exact weight of meat. -
barelfly I've thought about several options. I elected to buy some aftermarket industrial suction cup feet that the manufacturer sells. I will give those a try.
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SheilaAnn. This is what is in the video description.
Breakfast Sausage
belly 1583
30 Salt
10g Sage
7g Black Pepper
5g Dry Parsley
4g Dry Thyme
5g Coriander
4g garlic
3g Red Pepper Flakes
3g Ground Fennel
3g MSG
63 Milk Powder
I'm guessing all the measurements are grams
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