What's Cooking?

[BilletHead]

39 minutes ago, ness said:

What’s in it?

         Butter, onion, mustard, cider vinegar, brown sugar, powered mustard, hot sauce to taste and salt to taste. Simple and really good!

BilletHead

[rps]

6 hours ago, BilletHead said:

   South Carolina BBQ sauce,

    Thought I was going blind grating an onion . That was that toughest part. I just had to taste it every time I walked by as it was simmering. I really can't say I have ever had this before but I will be in the future! Will be using this on some eat that will be going in the sous vide bath a bit later for an overnight cook,

      Recipe says this will keep in the fridge a month or more. Don't think i will have to worry about that happening,

BilletHead

    

BTW, the recipe I use calls for brown sugar. I urge you to use Grade B maple syrup instead.

[BilletHead]

    Venison Confit,

       Took a couple of venison roasts from the hindquarters. These two roasts are by far the toughest cuts in the hind end. These were brined in sugar, salt and various spices for 24 to 72 hours. I did the deed for just a couple hours shy of the 72 hours. Patted them dry and put in fridge until ready to cook. Yesterday afternoon more spices and goose fat was added and they were vacuum sealed in a bag. Sous vide bath heated to 150 and ready to go bags dropped in for a cook up to 24 hours,

   This morning pulled meat out and shredded it,

  Tender and tasty! Retained and strained the juices in bags and put in fridge. The goose fat will be separated for more cooking and maybe make something from the juices. Not sure what yet but bet they will be used . Some of this meat was put on a pan and set under the broiler to crisp up on the edges. From there this was the results,

  Sourdough buns, Confit meat, The South Carolina based bbq sauce I made yesterday and some slaw. Then some veggies which the BilletHeads sometimes lack in our diet.  I put down two of these sammiches . Plenty of meat left for something else,

BilletHead

[rps]

Can't match 72 hours of brine and 24 hours of sous vide here.

Instead I just started a slow cooker batch of Pasta Fazool. I blogged about it two years ago. If you are interested, here is the link.

http://www.ozarkrevenge.com/2015/12/pasta-fazool.html

 

[Terrierman]

The fish stock.  Head of a 75 lb. amberjack, five medium onions halved.  Four bunches of garlic broken into whole cloves.  A full bunch of celery.  A full bunch of parsley.  A pound of whole carrots.  Some salt.  Some multicolored whole peppercorns.  Some bay leaves.  Some whole allspice. Some Spanish style paprika.  Two whole dried red chiles.  All in a really big blue enamel pot simmering away up in the shop.  I brought the head to a near boil set it aside and drained to rinse blood etc, then started with fresh water and all of the above.  My shop smells better than it has in a long time.

I'm thinking maybe four to six hours.  Then cool and strain into mason jars that I'll put in the freezer.

[rps]

13 minutes ago, Terrierman said:

The fish stock.  Head of a 75 lb. amberjack, five medium onions halved.  Four bunches of garlic broken into whole cloves.  A full bunch of celery.  A full bunch of parsley.  A pound of whole carrots.  Some salt.  Some multicolored whole peppercorns.  Some bay leaves.  Some whole allspice. Some Spanish style paprika.  Two whole dried red chiles.  All in a really big blue enamel pot simmering away up in the shop.  I brought the head to a near boil set it aside and drained to rinse blood etc, then started with fresh water and all of the above.  My shop smells better than it has in a long time.

I'm thinking maybe four to six hours.  Then cool and strain into mason jars that I'll put in the freezer.

That stock will be worth its weight in gold!

Your recipe is more Mediterranean than French - which in my opinion is a good thing unless you're trying to do something delicate.

[Chief Grey Bear]

I smoked a chuck roast and sliced paper thin for sandwhiches. 

I used the last of it to make smoked Philly steak cheese fries.

Pretty dang good!

 

[ness]

Out tonight, and dinner was a buffet. Imagine my surprise when this was on the line:

 

[rps]

[rps]

I started a new blog post this afternoon. If the final dish turns out, I will post the link later. I am attempting a Tex Mex Turkey Feast. Chili powder/cumin spiced turkey, southwestern spiced dressing, queso instead of gravy, and a side of guacamole.