Mario_Fpolis Posted December 16, 2017 Report Posted December 16, 2017 (edited) Sun-dried meat, black beans+bacon, crumbs. Edited December 16, 2017 by Mario_Fpolis 1 Quote
n_maher Posted December 17, 2017 Report Posted December 17, 2017 Time for one-pan breakfast. First sausage Then pohtaytoes Then eggs, with sausage mixed in 3 Quote
n_maher Posted December 17, 2017 Report Posted December 17, 2017 Chili has been in the crockpot for 8hrs, just whipped up a batch of cast iron skillet corn bread to accompany it shortly. 4 1 Quote
Dreadhead Posted December 18, 2017 Report Posted December 18, 2017 My first attempt at smoked brisket. Was pretty good but reminded me that I am not a huge brisket fan. Lots of learning to do. 1 1 Quote
n_maher Posted December 18, 2017 Report Posted December 18, 2017 Rub or no rub? From the look of that cut I would have trimmed quite a bit more fat off the top. Quote
Dreadhead Posted December 18, 2017 Report Posted December 18, 2017 Did a dry rub with brown sugar for about 10 hours. Hickory smoke. I tried for 1/4" though that was probably 1/3". It's a small brisket of only 3.5 lbs or so it looks bigger. It was better than some restaurants I've been to but that's not a high bar. Quote
n_maher Posted December 18, 2017 Report Posted December 18, 2017 The brisket fairy says salt and pepper only, plus some fanciness with spraying it down every hour while cooking. Helps to develop a nice bark. I usually use brown sugar rubs on ribs. 2 Quote
Dreadhead Posted December 18, 2017 Report Posted December 18, 2017 I may try that next time or just do ribs and pork and keep beef in the oven/sous-vide/grill like I like it. Quote
Voltron Posted December 18, 2017 Report Posted December 18, 2017 Persimmon Pudding is in the oven. Made with well ripened persimmons from the front yard 5 Quote
Voltron Posted December 18, 2017 Report Posted December 18, 2017 And now it's out of the oven. 2 Quote
tkam Posted December 18, 2017 Report Posted December 18, 2017 Made some cupcakes this evening for the office Christmas party tomorrow 5 Quote
Dusty Chalk Posted December 18, 2017 Report Posted December 18, 2017 3 hours ago, Dreadhead said: It was better than some restaurants I've been to but that's not a high bar. Next time you drive down to the lake house, stop by Dixie Bones, they make a pretty mean brisket. Quote
morphsci Posted December 24, 2017 Report Posted December 24, 2017 Cheesecake waiting to cool enough to go in the refrigerator. 5 Quote
EdipisReks1 Posted December 24, 2017 Report Posted December 24, 2017 No pics, but tonight was taco night. Deep-fried shrimp tacos with roasted tomatillo and cowhorn pepper salsa, and miso and garlic-confit refried beans between the doubled corn tortillas for Colie, and deep-fried avocado (and the same other things) tacos for me. Guacamole and homemade tortilla chips as a starter. The grocery store had some great looking big freshwater shrimp on sale, so I also made four pan-seared freshwater shrimp with a chipotle-lime vinaigrette for Colie. Pretty good stuff, especially with a brace of grapefruit-based cocktails. 1 Quote
swt61 Posted December 24, 2017 Report Posted December 24, 2017 One positive thing about having Texan parents and living in Texas was learning to make "proper" biscuits and gravy. Start with pork breakfast sausage of choice... Cook until nicely browned... You may need to add fat, if your sausage doesn't leave you with enough. I prefer butter, though my Aunt keeps a bowl of bacon fat on hand just for such occasions... Add flour and stir into fat until a nice roux is formed. Cook roux until a nice golden brown color is achieved. Mix into sausage... Add milk and stir near continuously, until roux thickens milk to a nice consistency. 3 Quote
MexicanDragon Posted December 24, 2017 Report Posted December 24, 2017 One positive thing about having Texan parents and living in Texas was learning to make "proper" biscuits and gravy. Start with pork breakfast sausage of choice... Cook until nicely browned... You may need to add fat, if your sausage doesn't leave you with enough. I prefer butter, though my Aunt keeps a bowl of bacon fat on hand just for such occasions... Add flour and stir into fat until a nice roux is formed. Cook roux until a nice golden brown color is achieved. Mix into sausage... Add milk and stir near continuously, until roux thickens milk to a nice consistency. About bloody time someone did it right. So many people do it wrong around here.Sent from my ONEPLUS A3000 using Tapatalk 2 Quote
swt61 Posted December 24, 2017 Report Posted December 24, 2017 Bring "real" biscuits from oven, pull apart, add to plate, cover with gravy and eat. Later research triple bypass operations. 6 Quote
guzziguy Posted December 24, 2017 Report Posted December 24, 2017 Looks yummy. Do you put in any spices other than what comes in the sausage and butter? Quote
swt61 Posted December 24, 2017 Report Posted December 24, 2017 You can add salt and pepper to taste. I find the sausage adds enough saltiness, but I usually add some Black Pepper. Quote
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