What did I cook this weekend.....

[DrunkleJon]

I'd rather use sausage than bacon for biscuits, but it's getting harder to find good pork sausage for the gravy. The last time I cooked up a well-known brand, it was so lean I might as well have been frying ground turkey. I actually had to grab some cooking oil to keep it from burning. !@#$...

But I think you have the answer: next time I'll mix sausage and bacon together. Normally I'd just add some bacon grease. But in 25 years of marriage, I've never managed to train the wife to stop pouring nasty stuff into the coffee can I keep by the stove to drain bacon into....

I keep a glass jar of bacon fat in the fridge. What a cooking staple it can be. And because it is out of sight it is hard for others to mix other things into.

 

[Airplanedoc]

I'd rather use sausage than bacon for biscuits, but it's getting harder to find good pork sausage for the gravy. The last time I cooked up a well-known brand, it was so lean I might as well have been frying ground turkey. I actually had to grab some cooking oil to keep it from burning. !@#$...

But I think you have the answer: next time I'll mix sausage and bacon together. Normally I'd just add some bacon grease. But in 25 years of marriage, I've never managed to train the wife to stop pouring nasty stuff into the coffee can I keep by the stove to drain bacon into....

No kidding, I don't know when pork sausage became a lean product.

I usually buy the cheapest sausage I can get a the store, it usually has the most fat in it.

 

[Cheesy_Goodness]

I'd rather use sausage than bacon for biscuits, but it's getting harder to find good pork sausage for the gravy. The last time I cooked up a well-known brand, it was so lean I might as well have been frying ground turkey. I actually had to grab some cooking oil to keep it from burning. !@#$...

But I think you have the answer: next time I'll mix sausage and bacon together. Normally I'd just add some bacon grease. But in 25 years of marriage, I've never managed to train the wife to stop pouring nasty stuff into the coffee can I keep by the stove to drain bacon into....

That's exactly it. The bacon grease really makes up for the lack of fat from the sausage.
Plus, you get the added benefit of eating the bacon

 

[Hopinista]

No kidding, I don't know when pork sausage became a lean product.

Pigs in America are bred now to have minimal fat. The average health conscious consumer wants a lean "other white meat" style pork.

The Berkshire and Kurobuta pork we use at my work are ridiculously marbled and fatty.

 

[unionrdr]

Mix some bacon Drippin' with oil the next time you fry some chicken!

 

[troy2000]

I keep a glass jar of bacon fat in the fridge. What a cooking staple it can be. And because it is out of sight it is hard for others to mix other things into.

I've tried that. The bacon grease goes in the garbage the first time she wants to make room for an extra jar of mayonnaise or pickles... she's a philistine, I tell you.

One thing she does leave alone though, maybe because I usually keep it buried in the freezer when I'm gone: anytime we have a holiday turkey I simmer the meat off the carcass with the usual herbs, spices and aromatic veggies, and make turkey rice soup. I skim the fat off, and save it in mason jars to use for everything from frying eggs, to setting a bowl on the dinner table to dip bread into like herbed butter or olive oil, to stirring it into pasta in place of butter and garlic.

 

[DrunkleJon]

I've tried that. The bacon grease goes in the garbage the first time she wants to make room for an extra jar of mayonnaise or pickles... she's a philistine, I tell you.

One thing she does leave alone though, maybe because I usually keep it buried in the freezer when I'm gone: anytime we have a holiday turkey I simmer the meat off the carcass with the usual herbs, spices and aromatic veggies, and make turkey rice soup. I skim the fat off, and save it in mason jars to use for everything from frying eggs, to setting a bowl on the dinner table to dip bread into like herbed butter or olive oil, to stirring it into pasta in place of butter and garlic.

Grumble grumble. Can you claim a shelf for your uses? I guess that is the plus side to having 3 fridges in my house. Plenty of room for stuff to go bad in.

 

[geek_chaser]

A potato bowl. Two large potates dices and sauted, two large chicken breasts diced and marinated in bbq sauce then sauted. Mixed together and topped with cheese, sour cream and chives. Needs bacon, but otherwise really good

 

[JonM]

I may have to turn in my Milwaukee card for this, but last night I had a bratwurst with hard cider instead of with beer.

It was really, really, really good.

 

[Airplanedoc]

I may have to turn in my Milwaukee card for this, but last night I had a bratwurst with hard cider instead of with beer.

It was really, really, really good.

There is my use for the redds apple ale someone left at my house and I can't seem to give away to anyone else. It might be pretty good on/in Brats

 

[Cheesy_Goodness]

Made some brats last night myself, but I used...Miller High Life

I just couldn't justify using two homebrews on a few brats.

 

[Homercidal]

Made Chicken Corn Chowder for the wife per request for Mother's Day. She said it was the best yet. But she says that every time.

I've got zero interest in cook at the moment. Too much to do. I think the best I'll do for the near future is throwing something on the grill. Maybe this week I will smoke something. We'll see. I'm progressing in getting a few chores done and organizing the garage. Just found the wind had pulled some siding off the house and I need to replace the corner and re-fit the siding. The dog chewed and pulled on the corner when he was a pup and I guess it finally came loose in the wind storm we had a few days ago.

Well, I did have the kid snip some hops shoots, so I guess I better fry them up in some butter and garlic and salt. Probably should check the fiddleheads if I want to pickle some of them this year.

 

[JonM]

Made some brats last night myself, but I used...Miller High Life

I just couldn't justify using two homebrews on a few brats.

I long ago gave up on the pre-boiling routine, but I have nothing against doing it. I really prefer to put them on indirect heat on the grill, which really reduces the chances of splitting, leaking, etc. Usually, though one will inevitably spring a little leak at some point, and that's the one I designate as the sacrificial brat that gets poked with the Thermapen. When it's between 160-170F, they're all done.

 

[Cheesy_Goodness]

I typically get some onions and cabbage in the pan and let them work with some salt for a while on low heat, then add the beer and brats and bring it up to a light simmer for a while before they hit the grill. The beer's more for the cabbage and onions than the brats.

 

[Homercidal]

Yeah, I don't usually boil my brats in anything. I think they taste as good without the beer soak, and if you cook them low and slow so they can be done inside before they turn to charcoal on the outside, they end up juicy and tasty anyway. I save the beer for drinking where I can actually taste it.

But beer in cabbage and onions sounds pretty darn good!

 

[DrunkleJon]

I tend to cook peppers and onions in the beer then let it thicken a bit. When the brats come off the grill I give them a bath in the beergravy and it seems that they shrivel less that way and possibly suck in some beer flavor. It may all be in my head though.

 

[finsfan]

I love to grill and smoke all types of meat, but burgers are my speciality. I only get this burger press out a few times a year cuz its makes half pound ridiculous burgers, but i had to bust it out tonight for my burger.

I always mix egg and flour into the ground beef, as well as liquid and solid seasoning. I also dumped a ton of chopped onions in this pound. Below shows the process of the burger stuffer. I stuffed it with pepper jack and a lot of chopped jalapeños. Turned out incredibly juicy and delicious. Also grilled up some potatoes and made some coleslaw. Killer dinner tonight :rockin:

 

[finsfan]

Here is the end result. Absolutely mind blowing taste. Everyone should have this burger stuffer, $5 at menards.

 

[DrunkleJon]

Here is the end result. Absolutely mind blowing taste. Everyone should have this burger stuffer, $5 at menards.

I have always been one for hand formed patties over the gadgets that form them for you. But I will not lie and say that that does not look like a big old heaven patty.

 

[finsfan]

I have always been one for hand formed patties over the gadgets that form them for you. But I will not lie and say that that does not look like a big old heaven patty.

Haha I'm with you on that. It does take some hand forming even after the press, but the press just makes the outside layers perfectly even so it cooks quick.

 

[Homercidal]

Interesting. That is an ODD shaped burger, but the stuffing looks awesome!

 

[unionrdr]

Here is the end result. Absolutely mind blowing taste. Everyone should have this burger stuffer, $5 at menards.

Looks like a stuffed Jimmyburger! My son James pit BBQ's big burgers like that,un-stuffed. A little beans or tater salad & you're stuffed!

 

[BUCKNUTS]

My queen's birthday today. Her meal request Chicken Parmasean I had to motivate myself to cook.
Breading station

Sauce from scratch except used canned crushed tomatoes as fresh tomatoes suck this time of year.

Plated dish was a success she loved it.



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[passedpawn]

The latest was a continuation of the charcuterie thing.

I did a 5 pound batch of Tuscan salami, my first attempt at fermented salami. Also have two capicola's aging.

The smell is fantastic.

I'd like to know how the salami came out. I'm making some myself this weekend.

 

[BUCKNUTS]

Flank steak cooked on charcoal grill with cherry wood chips sprinkled over the coals. Perfectly cooked(all praise me) and so delicious. I cooked down onions and mushrooms with salt and pepper, fresh tyme, a single clove of garlic and a little balsamic vinegar to go with the steak. Served it with baked potatoe with sour cream and chives washed it down with my black ipa. God loves me afterall.


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[passedpawn]

View attachment 199604
Flank steak cooked on charcoal grill with cherry wood chips sprinkled over the coals. Perfectly cooked(all praise me) and so delicious. I cooked down onions and mushrooms with salt and pepper, fresh tyme, a single clove of garlic and a little balsamic vinegar to go with the steak. Served it with baked potatoe with sour cream and chives washed it down with my black ipa. God loves me afterall.


Sent from my iPhone using Home Brew

Man o man, nice. I'd be making carne asada with some of that meat.

 

[BUCKNUTS]

Man o man, nice. I'd be making carne asada with some of that meat.

That's usually what we do with flank steak but it's flavor is underrated imo so I decided to serve it like I would a ribeye or ny strip. Between my wife, daughter and her best friend and myself it got devoured. the 3 of them ate 2/3 I ate a 1/3 what can I say I'm a carnivore.

 

[Homercidal]

Last night is was a double batch of Apple Crisp (3 bags of apples) for the high school band end of year banquet. Still have some left over. (I planned well!)

 

[KeyWestBrewing]

Chicken soup with cabbage, carrots, potatoes, vidalia onions, and a touch of Trinidad scorpion hot sauce. Simple but delicious.

 

[troy2000]

At work today I dried a London broil with paper towels, rubbed it with Tony Chachere's Creole Seasoning, then melted some cocoanut oil and rubbed that into it. I stuck it in a toaster oven on the 'broil' setting at max temp with an aluminum foil-wrapped drip pan under it, cooked it for fifteen or twenty minutes, then flipped it for another ten or fifteen.

I wasn't expecting much, given that it was a thick piece of meat and a small toaster oven. So I was blown away when it came out perfectly done: seared and brown on the outside, rare in the middle, and as tender and juicy as any London broil I've ever cooked. I sliced it across the grain at a 45 degree angle, sprinkled a tad more seasoning on the slices, and pigged out. Fellow workers who came into the control room and smelled what I was cooking and eating hated me...

I actually only cooked half; the other half is wrapped and stashed in the fridge at work. Maybe I'll run get it tomorrow and do an encore on my own time; I have a similar toaster oven here in my motor home. Pic's this time, assuming I can get lightning to strike twice.