They apparently lost all my data as I was unable to reset my password. I tried several times and never got the email to do the reset. So I had to re-register my email address.
Strange that I did not loose my account in the Meatgistics site.
What’s everyone doing with their Thanksgiving leftovers? I took the leftover strip loin roast I had smoked and sliced it then for a roastbeef sandwich. I put Terrapin Ridge Farms Bacon Aioli on the sandwich and it took it to a whole other level of deliciousness!
Tex_77 Vacuum sealed the smoked breast after slicing it for sandwiches or dinner to freeze, going to make soup tomorrow out of the carcass from the roasted and smoked bones and juices in the fridge.
Tex_77 I made a 48-hour turkey stock which then became soup. I’m cooking another bird this week that will eventually become tamales and enchiladas.
Joe Hell It’s getting to be soup season, about time to start a soup and stew thread.
Tex_77 I like the idea of the soup and stew thread. That is one portion of my cooking game that could use some good ideas/more practice. I have a feeling that this would be just the platform for that.
Tex_77 I agree! Soup is good food!
Tex_77 all this talk about soup makes me think I will have to make beef stew
I’ve been making a ham omelet every day for lunch with the leftover ham and I have been making a few too many turkey sandwiches with Terrapin Ridge Farms Bacon Aoili in place of regular mayonnaise!
Jonathon I cut up a massive Turkey breast at the shop today for jerky. I’m looking forward to that one!
Jonathon That stuff is like crack, I wish the hole on the cap was a little bigger so it didn’t get clogged with chunks of bacon.
Tex_77 I made some Teriyaki Turkey Jerky this morning that turned out great. I also have about 150 lbs ground turkey thigh and breast meat available so I made a Sun Dried Tomato and Basil Turkey brat with roasted garlic and Ale from a local brewery. This weekend I will make more of those with a local Chardonnay as well as a French inspired Toulouse with Turkey and pork.
Joe Hell That all sounds way too fancy for this old country boy.
Tex_77 lol. There wasn’t too much too it really. The sun dried tomato basil idea came to me while I was baking bread last weekend. I had plenty of ingredients leftover and threw it together last night. The test patty was unanimously enjoyed so I stuffed it first thing this morning. I’ll be making plenty more as this is sure to be a popular one!
Always take that Smoked Turkey Carcass & simmer it done to a good bone broth, then add some vegetables & a little more Turkey meat fro some real good Turkey Noodle Soup.
Joe Hell During one of our earlier livestreams Austin brought in his bread maker and we made fresh bread with the Sun Dried Tomato Basil Wing Shake…you can’t find it anymore since it was discontinued which is a travesty as it was delicious If I had 1 seasoning that I could eat with nothing else it would always be (and always was) that one! The first ingredient was parm cheese and the rest was some ambrosia of goodness…I am getting nostalgic here!
Jonathon Is the sour dough starter staying fed and healthy?
@joe it is! Got a little bubbly but that’s a good thing it seems! We should have something nice in the next few days!