Most liked posts in thread: Soooooo Whatcha Eating?

It was German night today on "Dick VS Food"...
Cooked up 4 gigantic Brats (well if you consider those nasty little weenies from Johnsonville Brats) from my local meat market (1.25 pounds total), along side a 1 pound bundle of jumbo Asparagus wrapped in bacon topped with parmesan cheese , on top of a whole white onion from the local farmers market...



It was pretty epic! Would have been better if this communist state would sell REAL traditional Sour Kraut and not just the garbage that Vlasic puts in a jar, with dome fresh graded Horse Radish, but short of paying out the corn hole at a specialty German market, it's the best I could do...

Made it through all 4 Brats, each on a toasted bun with the onions and a slice of Swiss, and got half the Asparagus down before I had to throw in the towel. [emoji2]



For all of you that know me, you know I'm not a very big guy... But damn I can put some food away! [emoji23][emoji23][emoji23]

Now that's a dinner done right! I'll probably regret it in the morning. [emoji12]




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Make your own sauerkraut, it isn't difficult and you can fine tune it to your personal taste.

 

I don't really have that kind of time on my hands... [emoji20]
There are a couple good German markets in town but $$$.


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Yep, it is cheap to make, and isn't difficult. It just takes some time. On a rainy day when it is too humid to paint, make some kraut instead.

CD

 

Helped a friend one year make some .... he had rows of crocks in his garage. It was quite an experience.

 

I just started a 24-hour sous vide on a chunk of brisket point (the thick, fattier end). After that, it will get a good layer of rub, and will go on the Weber Kettle for a three-hour (or more) smoke, probably with some hickory wood. It won't be Louie Mueller's, but should still be good.

CD

 

Should be about done now, how about a picture of it carefully sliced and oozing wonderful juices.


Don

 

That Brisket must be coal by now. :incazzato:



Don

 

Okay, okay -- cool your jets there old one.



I just had some leftover brisket sammich. Yum! No sauce, just meat and a bun. No sauce needed.

The brisket was moist and pull-apart tender.

Note: You don't get a smoke ring with the sous vide/smoker method. The smoke still penetrates for flavor, but the chemical reaction that causes the smoke ring won't happen on meat that is already, technically, cooked.

But, anyone who knows BBQ knows that a smoke ring is just for looks. It doesn't effect the flavor.

CD

 

Thank you, I had thought you ate it all before you took a picture, I feel better now, hungry but better.

:lol:

Don

 

I still have a small chunk left. I think there is a late evening sammich in the works, tonight.

CD

 

Am I the only one on this forum who eats good stuff? C'mon, show me your food!

So, tonight, I soaked a thick, bone-in pork chop in Stubb's Ancho Chile and Garlic Marinade for abut four hours. I Like Stubb's products, but have never seen or tried this one before.

Then, on to the grill over charcoal and apple wood.

I cooked down the marinade for a sauce, that I poured over the chop and some white rice.

It was an easy cook that was really tasty. I will do this again.



BTW, I don't really care about pretty grill marks, but in this cook, it just happened. Bonus!

CD

 

Sig's pub was serving fish 's chips tonight.

Usually it's paleo something.

 

I love me some good fish and chips. That fish crust looks pretty crunchy, as it should be. I also love malt vinegar on my "chips."

CD

 

The scraps or as we call them "narnies" are the best part (not pictured).

 

It is hot as hell here, but I'm still grilling. Granted, I'm grilling at 10PM, when it is only 92 degrees, but I'm grilling.

I did some cajun spiced and smoked wings tonight.

I usually use my own seasonings, but I have this package of "Slap Ya Mama" cajun seasoning that one of my coonass friends gave me (that term is NOT an insult to cajuns, BTW -- more of a badge of honor). I decided to give it a try.

The cook was done on the Weber Kettle, set up for indirect cooking, with a mix of charcoal and hickory wood.

Very tasty! The "Slap Ya Mama" was a good cajun blend. Good flavor. Not in-your-face heat. More of a "makes you sweat" kind of heat. I'm still wiping the back of my neck with a towel.

Here's what it looks like...



Now, show me what YOU are eating!

CD

 

It's our Pathology resident's last week on rotation with us so I baked some bacon cheddar scallion scones to bring to work this morning. The interior of my MINI smells delicious. :drool

 

bacon cheddar scallion scones

Do you need my home address? :drool:drool:drool

 

I have been gone a day or so, nice pictures, nice selections, great pictures and I have nothing to share!

Don