cooking thread...

[smitty55]

A little psa here. Independent Grocer has whole briskets points on sale for $3.00lb ($40-$45) and trimmed pieces packaged up for $4 lb. ($22 range) Meat manager said he can hardly keep it on the shelves, considering it's way cheaper than burger even. He had to put one aside for himself to smoke.

So I'm leaning towards doing them up in a brine with a #1 cure, so basically a corned beef and then smoke it. From what I'm seeing the prague powder isn't necessary but then it isn't considered corned beef and won't have that red colour and different flavour.  Smokingmeatforums.com is a good place to wander around, check out post #27 in this thread.  https://www.smokingmeatforums.com/threads/to-brine-or-not-to-brine-a-brisket.89757/page-2

 

Cheers

Edited June 28, 2020 by smitty55

[misfish]

That is a great site. I am part of it. I learn a ton there . Some guys and gals are smoking everyday.LOL

[misfish]

I am off this week . Cooking that is. Mrs,s is off this week, so her chore for a change. She said sgettie tonight? Ok.

 

BUT, BUT, BUT

 

We will need bread

 

Italian garlic parma bread to be exact. Fresh garlic crushed into a egg wash and sprinkle parma on top.  Would of been nice to have some fresh parma, but do what ya do I say.

 

[akaShag]

1 hour ago, misfish said:

I am off this week . Cooking that is. Mrs,s is off this week, so her chore for a change. She said sgettie tonight? Ok.

 

BUT, BUT, BUT

 

We will need bread

 

Italian garlic parma bread to be exact. Fresh garlic crushed into a egg wash and sprinkle parma on top.  Would of been nice to have some fresh parma, but do what ya do I say.

 

Looks awesome Brian!  Now with a glass of red wine..............

[misfish]

Thanks Doug

Since I have been off and started this baking stuff, I have yet to buy a loaf of bread,a bag of buns for hot dogs,sausages or burgers.

No frills had hot dog and burger buns on for $1.99 . Those dinky things . I still turned my head and said nope, not going to do it. I can make a batch of 12 reg buns or 6 mama or 4 mando buns with just 3 cups of flour,1 cup of water with yeast and one egg. Yes of course,salt and sugar added and a oz of olive oil .  Put in a zip lock bag, it,s fresh for 4-5 days . Left overs go to croutons .

What I have learned through trial and error and patience . Many say I did not bake the bread I gave them . I said back,who is open to make this ? LOL

 

Yes,I am proud of myself.  Still trying to find, bread flour.

Edited June 30, 2020 by misfish

[akaShag]

25 minutes ago, misfish said:

Thanks Doug

Since I have been off and started this baking stuff, I have yet to buy a loaf of bread,a bag of buns for hot dogs,sausages or burgers.

No frills had hot dog and burger buns on for $1.99 . Those dinky things . I still turned my head and said nope, not going to do it. I can make a batch of 12 reg buns or 6 mama or 4 mando buns with just 3 cups of flour,1 cup of water with yeast and one egg. Yes of course,salt and sugar added and a oz of olive oil .  Put in a zip lock bag, it,s fresh for 4-5 days . Left overs go to croutons .

What I have learned through trial and error and patience . Many say I did not bake the bread I gave them . I said back,who is open to make this ? LOL

 

Yes,I am proud of myself.  Still trying to find, bread flour.

All true, and especially PATIENCE.  I am not patient enough to be a baker, except for the real easy stuff!

Doug

[misfish]

Thats a wrap

 

4lb of ground beef,filled with cheese and mushroom,,,,,,,,,,,,,,,,,,,,,

 

[ketchenany]

1 hour ago, misfish said:

Thats a wrap

 

4lb of ground beef,filled with cheese and mushroom,,,,,,,,,,,,,,,,,,,,,

 

Jesus, you are the the MAN, next thing you will be weaving baskets that catch fish! 
I have “round” zucchini; first time I planted them from seed. wifi says what are you going to do with those, she has only seen the long ones!  How we find ways to feed ourselves  and make do, with what we have. chestnut flour and others inventions came from the war years. Something we may think about going forward. I have enough  lettuce to feed a few and more coming, basil leaves the size of a hand, mint,  parsley,  hot peppers, eggplants . . .. 
My dad came from Europe, and always said “why plant something you can’t eat”!  A thought there. 
Grow away, B  (that’s GROW, Not GO away)  I have a feeling no tomatoes or other things we like  this year may not be coming our way! Sad,  but it may happen. I have been buying the PASSATA just in case. I had an amazing farmer contact (Mennonite) that used to bring my tomatoes from Leamington, the cost of energy/lack of orders did that in. roasted peppers may last another year.

Keep  well and let’s do our part to destroy this thing. Who would think that an Itie would connect with a “Rocker”, 

Let’s see what you need for planting next year.  Lots of 25 L pails on hand. 
shot this while looking at my peppers!

 

 

[akaShag]

Rather than go through all 150 pages.........................Brian do you still have that video that shows how to do the bacon weave?  I tried it once and it was a disaster.  Well, nothing with bacon can be a disaster............but it was NOT successful.

 

Doug

[misfish]

 

[akaShag]

Excellent!  Thanks, Brian!  I ended up with so many toothpicks holding the thing together it looked like a porcupine................

[Spiel]

Plastic Wrap as Brian showed is key to a good bacon weave wrap.

I like the wrap it large enough to spin and twist the ends tight.
Then chill to let it set up.

To note, Brian was my inspiration to give it a go. 

 

[misfish]

I am going to do another turkey one next week. Stuffing is well,going to be on the day. LOL

Thanks Chris

[akaShag]

It was the plastic wrap part that I completely forgot, and toothpicks are not a good substitute............

[Spiel]

18 hours ago, misfish said:

I am going to do another turkey one next week. Stuffing is well,going to be on the day. LOL

Thanks Chris

The one I showed Brian was a brined wild Turkey breast stuffed with sun dried tomatoes, Prosciutto and Gruyere then Cherry wood smoked.

 

[misfish]

Flat jerk chicken today. Just prepping the newfie tater salad . Need to go out and get some jerk seasoning. Just seen I have none. DOH.

[ketchenany]

And the tater would be made with . . .

Your friend the rat with a bushy  tail got into one of my Planters where I started a salad crop  For the fall and dug it all up! Tonight he will get a taste of peanutbutter attached to a loaded spring! 
 

[misfish]

2 minutes ago, ketchenany said:

And the tater would be made with . . .

Mashed potato, onion,boiled eggs, 1 can of peas and carrots ,celery salt, salt and pepper and mayo. mix it all together.

[misfish]

4 minutes ago, ketchenany said:

Tonight he will get a taste of peanutbutter attached to a loaded spring! 

When you skin it,be careful not to tear the fur,I want the whole hide in tack.  The head part as well .LOL

[ketchenany]

Wife is making hers! Boiled potatoes, carrots and mayo. 

I like mine with just lots of mint, salt, pepper and a good splash of vinegar! 

[misfish]

33 minutes ago, ketchenany said:

I like mine with just lots of mint,

[ketchenany]

2 hours ago, misfish said:

When you skin it,be careful not to tear the fur,I want the whole hide in tack.  The head part as well .LOL

Not enough to kill but carries quite the sting, I have lost two , they probably left using them as bracelets!  

[akaShag]

9 minutes ago, ketchenany said:

Not enough to kill but carries quite the sting, I have lost two , they probably left using them as bracelets!  

Now you have me crious.  I use the Havahart live release traps for racoons, but what is this one you are talking about?

[ketchenany]

I have voles/mice in my yard and set up mouse traps I catch the odd one but when it trips they get it in the nose or paw! 

[akaShag]

7 minutes ago, ketchenany said:

I have voles/mice in my yard and set up mouse traps I catch the odd one but when it trips they get it in the nose or paw! 

ah, so!