What did I cook this weekend.....

[cheezydemon3]

Rare house seasoned filet (2 inch thick) roasted jalapeño...
Served with stir fried herbed squash and hash brown casserole.....
Sickeningly delicious!!!!!

 

[passedpawn]

Hey Passed, you might find this useful:
https://www.lehmans.com/p-924-reusable-yogurt-starter-cultures.aspx
I've never used it, but it sounds like you just feed it every so often like you would a sourdough starter.
Regards, GF.

I looked at starters on Amazon way too long last night. I didn't buy any. I have read way too many stories of people just using Activia with total success. So, I'm going to try to get that to work before I start refining with better starters.

Thanks for the link though. It looks like a much more suitable product that what I found on Amazon, most of which seemed to be made for specific models of yogurt makers. If I can make a decent yogurt, and get my family to eat it, I'll get some of that starter you linked and work on improvements.

 

[BUCKNUTS]

Chicken thighs and drumsticks coated with an Alabama style white bbq sauce. I always do a 2 stage fire for chicken sear on the hot side to mark finish on indirect heat side


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[gratus fermentatio]

My mother in law is staying with us to help with the baby while my wife recovers, and does some of the food shopping when I am at work. The other day she brought home some japanese eggplant because they are so cute, but didnt have a meal planned for them.

So I made Caponata in honor of my grandmother (RIP).

Its in the fridge doing its necessary overnight chill as we speak, and I'm going to pick up some rolls tonight after work.

I had to google Caponata, sounds & looks quite tasty; I'm going to have to try it soon. Do you make yours with some sort of fish?
Regards, GF.

 

[CreamyGoodness]

I had to google Caponata, sounds & looks quite tasty; I'm going to have to try it soon. Do you make yours with some sort of fish?
Regards, GF.

Honestly the only way we ever had it when I was growing up was by itself on a plate or, even more often, on a hard roll. Its probably a lot more versatile than that, but thats how I grew to love it

I overdid the vinegar a bit, but it was pretty good for the most part. My m-i-l was very diplomatic and claimed she loved it, but I think sometimes comfort food is a specific thing to the person it comforts .

 

[brewbama]

Wisconsin-Style Bratwurst. A great summertime meal!

I used this recipe. (interesting back story)

I trimmed and ground 10 lbs of pork and fat then broke it into three portions for three different recipes. Though this entry focuses on the Brats I also made a cpl lbs of Breakfast Sausage and 2.5 lbs of Polish Sausage from the book Great Sausage Recipes and Meat Curing by Rytek Kutas.





I had a little bit of help for this cook.











Poached in Homebrew Brown Ale and Vidalia onions for 20 minutes. (corn in pouch)



Grilled with a little Pecan smoke.



Served with ground mustard, sauerkraut, and roasted corn on the cob and of course a homebrew.



Thanks for lookin at my cookin. It was an awesome meal and most of all… it was fun!


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[cheezydemon3]

WOW!!!!

Awesome brewbama!!!!

What flavor did the boy fingers add?

 

[cheezydemon3]

Calzone.....soprasetta, peppers, pepperoni, salami, olives, onions, garlic, mozzarella, asiago, fresh basil and oregano and parsley.



And my brew babe and kneading helper

 

[BUCKNUTS]

Thanks for lookin at my cookin. It was an awesome meal and most of all… it was fun!


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Thanks for posting. Holy crap does that look good. I really have to learn to make my own sausages my father did and they are actually a fond childhood memory.



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[betarhoalphadelta]

What flavor did the boy fingers add?

I'm guessing snips and snails, and puppy dog tails...

 

[passedpawn]

Wisconsin-Style Bratwurst. A great summertime meal!

Very nice job on the brats. I'm especially impressed by your ability to cook them without having them split. Mine usually split open on the grill.

Calzone.....soprasetta, peppers, pepperoni, salami, olives, onions, garlic, mozzarella, asiago, fresh basil and oregano and parsley.

And my brew babe and kneading helper

Cheese, we needed to see that calzone cut open and oozing. Yum.

 

[Beernik]

Attempting baked potatoes and turkey burgers on the grill with a smoker box full of hickory chips.

Result: The potatoes are okay. Would be better if wrapped in foil. Didn't get any smoke flavor. Turkey burgers got a light amount of flavor.

 

[cheezydemon3]

Attempting baked potatoes and turkey burgers on the grill with a smoker box full of hickory chips.

Result: The potatoes are okay. Would be better if wrapped in foil. Didn't get any smoke flavor. Turkey burgers got a light amount of flavor.

You do eat the peel....right? I figured it would hold some smoke.

 

[Beernik]

I usually eat the peel. But it cooked up a little too crusty.

If I try using the smoker box on potatoes again, I'll cut them up and skewer them. They should cook faster and get better flavor through the potato.

 

[troy2000]

I usually eat the peel. But it cooked up a little too crusty.

If I try using the smoker box on potatoes again, I'll cut them up and skewer them. They should cook faster and get better flavor through the potato.

Did you cook the potatoes bare? I use fairly small potatoes and cover them with butter, a butter/olive oil mix, or bacon grease. Then I sprinkle them all over with fresh-ground black pepper and sea salt, or whatever dry rub I've used on the meat.

I usually add the potatoes about two hours before the meat is done. The smoke flavor doesn't penetrate much, but it makes the skins tasty. And I usually chop up a potato pretty thoroughly on my plate anyway before adding butter, sour cream, chives, salt and pepper, granulated garlic, bacon bits, or whatever. So I get some of the smoked skin almost every bite....

 

[gratus fermentatio]

Wisconsin-Style Bratwurst. A great summertime meal!

Thanks for lookin at my cookin. It was an awesome meal and most of all… it was fun!


Sent from my iPhone using Home Brew

Bama, that's pure awesomeness on so many different levels!
Looks mighty tasty too!
Regards, GF.

 

[Beernik]

Did you cook the potatoes bare? I use fairly small potatoes and cover them with butter, a butter/olive oil mix, or bacon grease. Then I sprinkle them all over with fresh-ground black pepper and sea salt, or whatever dry rub I've used on the meat.

I usually add the potatoes about two hours before the meat is done. The smoke flavor doesn't penetrate much, but it makes the skins tasty. And I usually chop up a potato pretty thoroughly on my plate anyway before adding butter, sour cream, chives, salt and pepper, granulated garlic, bacon bits, or whatever. So I get some of the smoked skin almost every bite....

I had to cook them plain. I'm out of olive oil and foil right now. I'm almost out of butter. It's a 15 minute drive to the nearest grocery store. I didn't want to delay dinner 30 minutes.

My wife ate the potato skin from her potato when she got home. She said it had a light hickory flavor.

She agreed that cutting it into chunks and cooking them on a skewer will probably work better. Or at least get me the same result in less time.

 

[JonM]

SWMBO had a great idea and did all the prep and had me do the grilling. She got a couple of NY strip steaks and rubbed them with this salt/pepper/onion/garlic blend, then mixed up a bowl of finely cubed butter and bleu cheese crumbles, which I was to add just as the steaks were about to come off the grill. It was really good! (We had the steaks with some grilled zucchini too.)

 

[troy2000]

SWMBO had a great idea and did all the prep and had me do the grilling. She got a couple of NY strip steaks and rubbed them with this salt/pepper/onion/garlic blend, then mixed up a bowl of finely cubed butter and bleu cheese crumbles, which I was to add just as the steaks were about to come off the grill. It was really good! (We had the steaks with some grilled zucchini too.)

I've had butter on steaks before, but the bleu cheese is a new one on me. I'll have to give it a try.

 

[bob1852]

I cubed 5 lbs of beef and 7 lbs of elk for a charity chili cookoff I'm in this weekend. It's sitting in the marinade/spices now. And I halved 36 jalapeños for smoked ABT's while the chili is cooking.

 

[bob1852]

I've had butter on steaks before, but the bleu cheese is a new one on me. I'll have to give it a try.

If you think you'll like that, give this a try...

http://bbqbros.net/tri-tip-with-goat-cheese-and-lemon-honey-mustard-glaze/

 

[CreamyGoodness]

If you think you'll like that, give this a try...

http://bbqbros.net/tri-tip-with-goat-cheese-and-lemon-honey-mustard-glaze/

I'm going to go out on a limb and say that anyone who loves a good steak and loves a nice piece of good bleu cheese is more or less guarenteed to like a little chunk on top of their steak. Leaps and bounds better than a pat of butter in my opinion.

Then... I married a cheese monger. YMMV.

 

[Temptd2]

Bleu cheese on steak is nirvana, IMHO. Gorgonzola is especially tasty!

I also like it on or in my burgers.

 

[Homercidal]

Bleu Cheese is nasty. And it's nasty for like 3 days after.

 

[CreamyGoodness]

My evil twin strikes again.

 

[DrunkleJon]

Blue cheese is delicious. Lemme guess. Homer does not like limburger either?

 

[ja09]

Bleu Cheese is nasty. And it's nasty for like 3 days after.

That's almost an offensive post! Haha.

A big stout with a slice of quality, room temp blue cheese might be my favorite pairing

 

[CreamyGoodness]

That's almost an offensive post! Haha.

A big stout with a slice of quality, room temp blue cheese might be my favorite pairing

I see your big stout with room temp bleu and raise you a big stout with room temp bleu, bagette, roasted garlic and anchovy fillets.

 

[ja09]

I see your big stout with room temp bleu and raise you a big stout with room temp bleu, bagette, roasted garlic and anchovy fillets.

Nice, I'm actually making something similar for a bottle share tonight... Baguette toasted with a good fig jam & rosemary, some with goat cheese and some with blue. Turned out pretty awesome the last time I made em. Maybe I should pick up some anchovies?!

 

[CreamyGoodness]

'Tis truly a rare ensemble or antipasto that cannot benefit at least marginally from a few anchovies.