grimsbylander Posted January 20, 2021 Report Posted January 20, 2021 8 hours ago, manitoubass2 said: Yes. I'd normally use deer. This is slow cooked stew beef. Super cheap but tender if cooked properly Nice to see ya pal. Brussel sprouts and all!! 😉 1
mamona Posted January 26, 2021 Report Posted January 26, 2021 (edited) This is the best pic I saw today! I googled your Blackstone, they are calling it 'cooking station'. Running on propane. Very tempting... Edited January 26, 2021 by mamona
Crimsongulf Posted January 26, 2021 Report Posted January 26, 2021 1 hour ago, mamona said: This is the best pic I saw today! I googled your Blackstone, they are calling it 'cooking station'. Running on propane. Very tempting... 1 hour ago, mamona said: This is the best pic I saw today! I googled your Blackstone, they are calling it 'cooking station'. Running on propane. Very tempting... They do killer fried rice but I probably use it for bacon and smash burgers more than anything.
akaShag Posted January 26, 2021 Report Posted January 26, 2021 well my education just got a bit broader. Never HEARD of smash burgers before..........but I guess that is pretty much what I do when I cook my own burgers or country style sausages. Roll them into a ball and press down into a hot pan. But not cast iron on my glass stovetop...........
Fisherman Posted January 26, 2021 Report Posted January 26, 2021 31 minutes ago, akaShag said: well my education just got a bit broader. Never HEARD of smash burgers before..........but I guess that is pretty much what I do when I cook my own burgers or country style sausages. Roll them into a ball and press down into a hot pan. But not cast iron on my glass stovetop........... Ya, you really have to be careful with those cast behemoths on the glass top.
akaShag Posted January 26, 2021 Report Posted January 26, 2021 13 minutes ago, Fisherman said: Ya, you really have to be careful with those cast behemoths on the glass top. and my pressure canner, for that matter! All the cast went to the hunt camp.........
Fisherman Posted January 26, 2021 Report Posted January 26, 2021 Pressure canning is done outside on the propane burner. 2
akaShag Posted January 26, 2021 Report Posted January 26, 2021 15 minutes ago, Fisherman said: Pressure canning is done outside on the propane burner. Must be tricky to keep the pressure from fluctuating!
Fisherman Posted January 26, 2021 Report Posted January 26, 2021 4 minutes ago, akaShag said: Must be tricky to keep the pressure from fluctuating! No, it's not too bad, I do it on relatively calm days or put a couple baffles of sheet aluminum on the windy side, sit out back with a huge cup of java.
DanD Posted January 26, 2021 Report Posted January 26, 2021 (edited) 8 minutes ago, akaShag said: Must be tricky to keep the pressure from fluctuating! I put up one of those portable tarp sheds and keep my smoker and canning pot burner in there. Yes while smoking it does get a bit thick in there; but my temps stay consistent. Cough, cough burning eyes. LOL This just reminded me, I have a bunch of salmon to smoke tonight or I'll have to leave it as lox and I'll be the only one eating it; oh well? LOL Dan. Edited January 26, 2021 by DanD
akaShag Posted January 26, 2021 Report Posted January 26, 2021 23 minutes ago, DanD said: leave it as lox and I'll be the only one eating it I don't see a down side to that, Dan...........
Crimsongulf Posted January 26, 2021 Report Posted January 26, 2021 2 hours ago, akaShag said: well my education just got a bit broader. Never HEARD of smash burgers before..........but I guess that is pretty much what I do when I cook my own burgers or country style sausages. Roll them into a ball and press down into a hot pan. But not cast iron on my glass stovetop........... Once you do smash burgers, most folks are hooked. That slight crust, some Vidalia onion, fresh mater, Ivanhoe cheese and toast the bun on the flat top. Add an ice cold wheat beverage and you are good to go. 1
misfish Posted January 26, 2021 Report Posted January 26, 2021 2 hours ago, Fisherman said: Pressure canning is done outside on the propane burner. Yup,seen him starting, but did not stay long enough to get a chance to sample at the end .LOL 2
misfish Posted January 26, 2021 Report Posted January 26, 2021 Just now, misfish said: Yup,seen him starting, but did not stay long enough to get a chance to sample at the end . He kept saying shoe , shoe . Thought he meant the flys .LOL 1
Fisherman Posted January 26, 2021 Report Posted January 26, 2021 On 1/12/2021 at 5:33 AM, misfish said: Stuffed pork rolls . Very yummy . Only seasoning you need . I put the pork in a large zip lock and rolled out to about 3/16 thick and sliced in 2 sections. Layered with procuto,partialy fried mushrooms and top with havartti cheese . Roll,wrap and leave in fridge til ready to cook. Sear all sides and ends to avoid cheese and juices from escaping . Bake 350 for 1 hour on a rack . YUMMY Have you checked at this place on Commerce Park Rd for the spice packs. http://www.russianflyers.com/business/4268
akaShag Posted January 27, 2021 Report Posted January 27, 2021 1 hour ago, Crimsongulf said: fresh mater ????????????
Crimsongulf Posted January 27, 2021 Report Posted January 27, 2021 10 minutes ago, akaShag said: ???????????? Home grown TowMahtoe
akaShag Posted January 27, 2021 Report Posted January 27, 2021 18 minutes ago, Crimsongulf said: Home grown TowMahtoe ah so!
Fisherman Posted January 27, 2021 Report Posted January 27, 2021 For a second I thought you guys were trying to cook toe jam.
Fisherman Posted January 31, 2021 Report Posted January 31, 2021 (edited) When the back says no to outdoor activity and there's apples in the garage. An apple cranberry crunch into the oven. Should be done in 35 minutes. Too bad there's no smell-o-meter, can't walk past it without sampling. Edited January 31, 2021 by Fisherman 4
smitty55 Posted February 10, 2021 Report Posted February 10, 2021 Pork loins were on at a great price last week so I picked one up. Looking to try something different this time so I decided to try making my own schnitzel and I'm sure happy I did. I ended up with with 14 slabs that after trimming I put in a gallon ziplock two at a time and pounded them down to 1/4" slabs with a rubber mallet. Spiced up the flour with salt, fresh ground pepper and my own smoked paprika. Added a bunch of worcestershire to the egg and milk mix and then used my own smoked bread crumbs. Added fresh rosemary sprigs to the oil/butter mix on low heat for a few minutes and then removed them before cranking the heat up and a quick fry at 3 minutes one side then flip and 2 minutes on the other side. Boy did they ever turn out good, tender and moist with great flavour, store bought ones have nothing on these. 8 of them are now vacuum sealed in 3 packs and frozen for a quick meal in the future. So I got 14 of them for $8 worth of meat, can't beat that for quality and value. Didn't take a pic of the finished product but they turned out with a nice dark brown crispy coating from the smoked bread crumbs. Definitely will do again. Cheers 5
misfish Posted February 14, 2021 Report Posted February 14, 2021 The Jersey roll Home made pizza dough, filled with Marinara, prosciutto,salami and mozzarella. It was made for 2, so no, olives or onion or anchovies.. Friggen awesome. 4
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