What's Cooking?

[Terrierman]

27 minutes ago, MOPanfisher said:

Where you get that bologna from?  My wife loves that sort of stuff.

The Harter House in Springfield on Republic Road had it at the meat counter.  They've got a pretty wide selection of deli meats there.  Had them slice some head cheese at the same time I got the bologna.  It's good but not even close to the Lebanon Bologna.  It's nothing like any bologna I've ever had.  More of a salami texture with a flavor like a mild summer sausage that's a little smokey.  Really good.  Definitely not overpowered by my sandwich fixin's.  I'd never heard of it 'til reading something Johnsfolly wrote about it.  I'll get some more one of these days.

[Johnsfolly]

2 hours ago, Terrierman said:

The Harter House in Springfield on Republic Road had it at the meat counter.  They've got a pretty wide selection of deli meats there.  Had them slice some head cheese at the same time I got the bologna.  It's good but not even close to the Lebanon Bologna.  It's nothing like any bologna I've ever had.  More of a salami texture with a flavor like a mild summer sausage that's a little smokey.  Really good.  Definitely not overpowered by my sandwich fixin's.  I'd never heard of it 'til reading something Johnsfolly wrote about it.  I'll get some more one of these days.

Glad that you like it Rick!

[Johnsfolly]

Pulled Xmas ham leftovers from the freezer and made ham and bean soup. Cooked until the ham easily came off the bone.

[BilletHead]

3 minutes ago, Johnsfolly said:

Pulled Xmas ham leftovers from the freezer and made ham and bean soup. Cooked until the ham easily came off the bone.

          Yummy, we like ham and beans but Fart city!

[Ryan Miloshewski]

Smoked a chicken the other day. I'm not being hyperbolic when I say it's the best chicken I've ever had. Mayo as a binder and Holy Gospel by MeatChurch for the rub. Absolutely incredible. 

[MOPanfisher]

I have a 10# bag of chicken quarters waiting to get brine and smoked for Superbowl Sunday.  I love smoking chickens, super easy to do and always delicious.

[Johnsfolly]

34 minutes ago, BilletHead said:

          Yummy, we like ham and beans but Fart city!

Good thing that you guys sleep on your porch😅

[Maverickpro201]

Beeno takes care of that

[MOPanfisher]

Tonight is pork steaks and modified Johnny cakes on the blackstone. Modified because I added some Cajun seasoning and grated sharp white cheddar, because that was what was in the fridge that why.

[curtisce]

Laast year I did a few corned goose breast. tasted just like corn beef but the meat is dense and tough , even thinn sliced. thought I'd try agaon plus add some smoke to make pastrami. stareted with 3 geese, one was large one mdeium small and one cackler. Into brine of salt brown sugar and pickling spice for a week. Last 3 days I threw in some skinned duck breast to try too.. Let them all dry in the cool garge overnight then covered with pastrami rub.  Smoked at 200 degrees for about 4 hours. The big breast got to 133 degrees internal temp. I vacummed sealed 3 of the bigger breast and put 3 in a ziplock. All the goose breast went into a sous vide at 145 degrees  for 24 hours. I had the ones in the ziplock so I could check them before my bedtime and their continued jacuzzi. Didn't do the duckssince they are usually tender on their own. results were great , the goose breast were much more tender but the meat didn't fall apart at all. I don't eat pastrami but I could taste the corned meat along with the rub spicesbreasted getting pickledon the rackrub appliednice reddness to the meat with pink curing salt