What's on the grill and in your glass this evening?
I’m going with Tri-Tip and pork chops on the grill. Then I’m thinking vodka with a mixer and a decent Whiskey or Tequila for sipping on the side. Veggies…perhaps.
@Joe-Hell I’m going to make an entire different post about what I’m eating tonight because I hot a homerun with a new seasoning but I will be eating Chicken Brats with Salsa Brat Seasoning and I will be drinking Piraat Belgium Beer! For anyone who likes Belgiuns I can’t recommend that one enough.
@jonathon I’ll have to try that seasoning soon. It would be interesting to try side by side to my scratch made ‘salsa roja’ sausages. I’m going to try the pizza seasoning on my next batch. It’s been 15 months without pizza so I’m jonesing!
@Joe-Hell that pizza seasoning is insanely good, especially with mozzarella but next time I make it I am adding ghost pepper cheese! These salsa brats would have been even better with some cheese. If you try it you won’t be disappointed!
Lylert62 last edited by
Just finished mixing and stuffing venison snack sticks. Venison summer sausage is in the smoker. Koegel hot dogs are on the grill and a crown royal on the rock is in my hand.
DaFish13 last edited by
Just finished my first sous vide steaks. Wow! Cooked perfectly and the exact same all the way through - no over cooked grey edges. Vodka martini in the shaker now.
It is good.
We like to serve a chub on a small bed of rice next to 4-5 bang bang shrimp.
Everyone loves it.
Hi All, Im New to the Group, I am wondering which class of NTEP scale is necessary for measuring sure cure per haccp protocol. It looks like these scales are rated as I,II,III class and very in price dramatically
thanks for the info, I had not heard of this until 3 years ago and I think the reason it was brined was to cure or preserve it while
frozen. A friend of a friend makes these after hunting season so they can be taken out of the freezer and sliced up for snacks and they are fantastic but he wont share the recipe. When they are unthawed even after many months they are still perfect.
Have you tried freezing any portion and is it still as good when first made?