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It is currently Wed Apr 17, 2024 11:35 pm
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what did you cook today thread
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52030
Real Name: Steve
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WanderingWalrus wrote: I've been debating a grinder/stuffer myself - I've always ended up borrowing someone else's. Thanks for the link, MadPick! "According to the internet," there's no replacement for a good dedicated stuffer, and you won't want to do it with your grinder. This one seems good for home use, and I've been waiting forever (feels like) for an in-stock notification: https://www.meatyourmaker.com/process/s ... ml#start=1I should give the new grinder a try as a stuffer, though, before I buy another gadget . . . .
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Thu Apr 22, 2021 6:50 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52030
Real Name: Steve
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Son of a bitch . . . as soon as I posted that, I realized that it's in stock. WTF. No notification!!
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Thu Apr 22, 2021 6:50 pm |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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... you're welcome? That's the style that I borrow from my friend, too. Slightly different, since his is 10 years older. You *can* use a grinder/stuffer combo, but the opportunity to get it wrong is really high, so I'll be getting a stuffer also. Or continuing to borrow from my friend. Do you have a copy of "Charcuterie" by Ruhlman and Polcyn, yet?
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Fri Apr 23, 2021 8:27 am |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52030
Real Name: Steve
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No . . . t yet. Shit's getting serious here!
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Fri Apr 23, 2021 10:22 am |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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The basic sausage recipe and technique is perfect. IT shows you how to be safe with cold-smoked stuff by using pink curing salt, and you're good to go after that.
I await photos...
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Fri Apr 23, 2021 12:17 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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Smashburger's on the new griddle again by request. The wife is a Smashburger junkie now.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Fri Apr 23, 2021 12:28 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52030
Real Name: Steve
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usrifle wrote: Smashburger's on the new griddle again by request. The wife is a Smashburger junkie now. https://waguns.org/viewtopic.php?f=5&t=37911- Spoiler: show
- Not for the burgers.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Fri Apr 23, 2021 3:21 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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Well, it sure isn't for Cake.
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_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Fri Apr 23, 2021 4:32 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52030
Real Name: Steve
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Looks damned good anyhow. (Except for that yellow oil slick.)
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Fri Apr 23, 2021 6:08 pm |
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GeekWithGuns
Site Supporter
Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899
Real Name: Dave
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Got a whole packer brisket on the Kamado today. Went with Prime brisket for the extra marbling & fat content. Trimmed the fat this morning at 4am then seasoned with 50-50 mix of ground black pepper and hawaiian sea salt (just what I had on hand) while the fire got going. The whole shebang went on the grill at about 5:30am.
Fire is easy today hovering right around 225-250 degrees once I got everything up & running. Spritzing it every hour with a mix of 50% apple cider vinegar & 50% apple juice. When it hits the stall in a couple hours gonna wrap it in butcher paper for the crutch. Fingers crossed it will be ready for dinner time tonight.
Planning to kick off a batch of Frijoles Borrachos in a short while. Wife is gonna whip up some slaw this afternoon.
I'm still a brisket rookie. About as many successes as failures though lately the successes are getting more frequent so that's a good sign.
_________________ There are dead horses yet to be slain.... - NWGunner
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Sat Apr 24, 2021 7:17 am |
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codfather
Site Supporter
Location: Rainier Joined: Sat Jun 28, 2014 Posts: 1502
Real Name: Darryl
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GeekWithGuns wrote: Got a whole packer brisket on the Kamado today. Went with Prime brisket for the extra marbling & fat content. Trimmed the fat this morning at 4am then seasoned with 50-50 mix of ground black pepper and hawaiian sea salt (just what I had on hand) while the fire got going. The whole shebang went on the grill at about 5:30am.
Fire is easy today hovering right around 225-250 degrees once I got everything up & running. Spritzing it every hour with a mix of 50% apple cider vinegar & 50% apple juice. When it hits the stall in a couple hours gonna wrap it in butcher paper for the crutch. Fingers crossed it will be ready for dinner time tonight.
Planning to kick off a batch of Frijoles Borrachos in a short while. Wife is gonna whip up some slaw this afternoon.
I'm still a brisket rookie. About as many successes as failures though lately the successes are getting more frequent so that's a good sign. No pics....did'nt happen
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Sat Apr 24, 2021 7:29 am |
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Wetpaperbag
Site Supporter
Location: olympia Joined: Sat Sep 21, 2013 Posts: 3784
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Busted out my Blackstone and made smash burgers because of all usrifle's burger porn. Homemade bacon and caramelized onions for the win.
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Sat Apr 24, 2021 5:45 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52030
Real Name: Steve
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You had me at "giant bacon log."
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Sat Apr 24, 2021 6:03 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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Wetpaperbag wrote: Busted out my Blackstone and made smash burgers because of all usrifle's burger porn. Homemade bacon and caramelized onions for the win. Oh hell yeah! Now that's a good looking burger. Try this sauce mix on one, I saw it on YouTube and it's really good on a Smash burger. 1/3 Mayo 1/3 relish 1/3 Mustard mix in a bowl and slather both bun halves. I mix in little Catsup too, but the basic sauce is great.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Sat Apr 24, 2021 6:38 pm |
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Wetpaperbag
Site Supporter
Location: olympia Joined: Sat Sep 21, 2013 Posts: 3784
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usrifle wrote: Wetpaperbag wrote: Busted out my Blackstone and made smash burgers because of all usrifle's burger porn. Homemade bacon and caramelized onions for the win. Oh hell yeah! Now that's a good looking burger. Try this sauce mix on one, I saw it on YouTube and it's really good on a Smash burger. 1/3 Mayo 1/3 relish 1/3 Mustard mix in a bowl and slather both bun halves. I mix in little Catsup too, but the basic sauce is great. That's a hard no for me. More for you. I absolutely do not like mayo. At. All. When I was a kid my dad use to put it on his steamed broccoli. It always grossed me out, and I won't eat the stuff. My grandma used to use it as an egg substitute when baking cakes. She also got annoyed at me for not wanting to eat her cakes because of it. I usually go bbq sauce and yellow or spicy brown mustard. Lately I've been adding some Melinda's Green Sauce for a little bit of heat for my burgers.
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Sat Apr 24, 2021 8:22 pm |
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