What did I cook this weekend.....

[Hoppy2bmerry]

You flung another craving on me. I see shortcakes in my future! They look fantastic!

Thanks Travis, nothing heralds in the summer like a good made at home strawberry short cake here in the Northeast. What if I told you there was a little leftover dough that I mixed in some currants and had a scone for breakfast too?

 

[Staestc]

Thanks Travis, nothing heralds in the summer like a good made at home strawberry short cake here in the Northeast. What if I told you there was a little leftover dough that I mixed in some currants and had a scone for breakfast too?

I'm a scone fanatic too! I wish I could get black currants here easily. Fell in love with them in England where they (or their flavor) shows up in just about everything. And they make fantastic scones as well! Probably going to have to get some online.

 

[Natdavis777]

Cook this daily as my low carb/ high protein lunch/ dinner but:

Chipotle marinade and chicken
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Grill and dice
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Quesadilla!!
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[Staestc]

Looks awesome to me Nat!!

 

[Temptd2]

Cook this daily as my low carb/ high protein lunch/ dinner but:

Another low carber! That looks awesome.

My sort-of lower carb dinner tonight was an In 'n Out burger, animal style (fried in mustard, grilled onions) protein style (wrapped in lettuce instead of a bun) which was GREAT, but added a homebrewed beer and a small handful of chili cheese Fritos to it. Hey, I sat with my stepMom, who has dementia, for four hours today while my Dad had a dental appointment and took care of some other business - trust me when I say, I was ready for somebody else to do the cooking and low carb will commence anew tomorrow!

 

[Staestc]

Another low carber! That looks awesome.



My sort-of lower carb dinner tonight was an In 'n Out burger, animal style (fried in mustard, grilled onions) protein style (wrapped in lettuce instead of a bun) which was GREAT, but added a homebrewed beer and a small handful of chili cheese Fritos to it. Hey, I sat with my stepMom, who has dementia, for four hours today while my Dad had a dental appointment and took care of some other business - trust me when I say, I was ready for somebody else to do the cooking and low carb will commence anew tomorrow!

I feel your pain. Much the same situation with my folks. But In 'n Out! Lol.

 

[Natdavis777]

Another low carber! That looks awesome.

My sort-of lower carb dinner tonight was an In 'n Out burger, animal style (fried in mustard, grilled onions) protein style (wrapped in lettuce instead of a bun) which was GREAT, but added a homebrewed beer and a small handful of chili cheese Fritos to it. Hey, I sat with my stepMom, who has dementia, for four hours today while my Dad had a dental appointment and took care of some other business - trust me when I say, I was ready for somebody else to do the cooking and low carb will commence anew tomorrow!

Thanks.

Sorry to hear about the day though. Never had In 'n Out but it's on the list next time I am out west.

The burrito wraps I use are solid, with only 6 net carbs.

 

[Remmy]

Grilled chicken and a side of fat.

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[applescrap]

Fired up the smoker today with over 20lbs of dead animal.

Chicken with Measles (actually bbq sauce dripped from ribs)
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Ribs
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And the reason for cooking 20lbs of dead animal for two... leftovers!
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Awesome, i love bulk cooking.Did you use some sort of seal a meal type machine? The reason I am asking is the last time I did that with juicing looking meat like that, I felt like it sucked the juice out of the meat! I don't think I see that in your packs how did you do that? Thanks

 

[Temptd2]

Awesome, i love bulk cooking.Did you use some sort of seal a meal type machine? The reason I am asking is the last time I did that with juicing looking meat like that, I felt like it sucked the juice out of the meat! I don't think I see that in your packs how did you do that? Thanks

Not schematix but what we found works really well - freeze the meat first on a cookie sheet - once frozen, THEN vacuum-seal it. The juices stay in the meat that way! We do that with both raw and cooked meats. Works awesome!

 

[schematix]

Awesome, i love bulk cooking.Did you use some sort of seal a meal type machine? The reason I am asking is the last time I did that with juicing looking meat like that, I felt like it sucked the juice out of the meat! I don't think I see that in your packs how did you do that? Thanks

The ribs didn't have much liquid so no issue there. When doing ribs i tend to hit the seal button before it would automatically because i find the bones are sharp enough to pierce the plastic if allowed to suck hard enough.

The chickens were well rested and cooled to the point that the liquid had started to solidify. Don't be afraid to seal it early if most of the air is out and it is just drawing liquid. Home vac sealers can't really draw enough of a vacuum to make it oxygen free as it is. But it's better than plastic wrap or a plastic bag by orders of magnitude.

 

[applescrap]

Not schematix but what we found works really well - freeze the meat first on a cookie sheet - once frozen, THEN vacuum-seal it. The juices stay in the meat that way! We do that with both raw and cooked meats. Works awesome!

Thanks! I'm having the same problem with my baked goods. My muffins end up looking like a marble. Super good advice, really appreciate it.

@schematix thanks for the ideas, I have to check and see if mine does that. Mine does like seal or suck and seal. It needs an early seal button.

 

[Temptd2]

Thanks! I'm having the same problem with my baked goods. My muffins end up looking like a marble. Super good advice, really appreciate it.

@schematix thanks for the ideas, I have to check and see if mine does that. Mine does like seal or suck and seal. It needs an early seal button.

Yep, same advice - freeze first, suck later!

 

[mattmmille]

Thanks! I'm having the same problem with my baked goods. My muffins end up looking like a marble. Super good advice, really appreciate it.

@schematix thanks for the ideas, I have to check and see if mine does that. Mine does like seal or suck and seal. It needs an early seal button.

If you are sealing something delicate, or airy, like a muffin or lettuce, you really need to be using a vacuum seal cannister. They're expensive, but you take the air out without anything collapsing onto your food and squeezing it. There's also an attachment that fits canning jars...great for dehydrated things, flour, sugar, cereals, rice, chips, etc. Keeps out air, moisture, and bugs.

 

[brewbama]

Robby's Bar Sausage

http://www.food.com/recipe/robbys-pickled-bar-sausage-393874

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With homemade Hickory Smoked Kielsasa

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[brewbama]

chasseur chicken

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[Staestc]

The bar sausages look good. The chicken just looks amazing!! Well done!

 

[Natdavis777]

Dinner of Champs...


Grilling trumps baking wings 7 days a week
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[Hoppy2bmerry]

Big batch of sausage and peppers -- made heros.

 

[Staestc]

Big batch of sausage and peppers made heros.

That looks very good indeed!!

 

[LakesideBrewing]

Sausage, mozzarella, and basil wood fired pizza.

 

[gromitdj]

Sausage, mozzarella, and basil wood fired pizza.

That's a good looking pie!

You may have mentioned it in the pizza thread, but what oven do you use?

 

[LakesideBrewing]

That's a good looking pie!

You may have mentioned it in the pizza thread, but what oven do you use?

Thanks!

I use a small dome style wood fired oven. I cook the pies around 800 degrees, so they cook up in 2 minutes.

-Mike

 

[gromitdj]

Great looking pizza, great view.

 

[Einberger1]

Rack of Venison. First time I ever cut a loin this way. Marinated it it my teriyaki marinade overnight and grilled to a beautiful rare. This was the best venison I have ever had and will do this every year that I am lucky enough to get a deer!View attachment ImageUploadedByHome Brew1465076525.671341.jpg

 

[brewbama]

Pie iron pizza and fruit pies served with English mild

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[Hoppy2bmerry]

Grilled skirt steak, grilled corn and cucumber with dill salad.

 

[Staestc]

Pie iron pizza and fruit pies served with English mild

That's just awesome! I have not done those since I was a kid camping with my parents. I wonder if I can find the pie irons?

 

[JonM]

I was so pleased that the local kind of hoity-toity grocery store had scallops clearly labeled as "Dry packed." Dry-packed scallops are freakin' fabulous on the grill. Well, they were clearly not dry packed, as they turned into a mushy mess that splooged that white sodium tripolyphosphate everywhere. Gonna complain today. Hopefully I can get a free sixer from their very good beer selection.

 

[Staestc]

Made a giant baked ziti last night. Remembered to take a picture before it when in the oven, but completely failed to take any more after that while we were stuffing out faces.

This morning I got two 4-5 lb brisket flats into a cure solution. Should be able to smoke these and turn them into pastrami the Friday or so before Father's day.