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Bulk Italian and Jalapeño Cheddar Brats
Went ahead and got it cased tonight. Didn't take a pic after I attempted to link it, had 3 blowouts before I gave up. Maybe I jumped the gun on the casings tonight and they hadn't soaked long enough. Oh well. Fry test was really good and I'm looking forward to getting some on the grill. -
Chicken Satay with Peanut Sauce Brats. Keto if desired.
Looks real good! Nice work. -
Bulk Italian and Jalapeño Cheddar Brats
Pork butt went on sale this week and we were out of bulk Italian. Bought and ground two bus this morning intending on just making all Italian. But I decided that would be too boring. Looked in the fridge and found a block of sharp cheddar and a jar of pickled jalapeños. Never made any sausage... -
Took a stroll this afternoon
SC is open for coyotes almost all year. Plus DNR traps, tags/collars and releases a few hundred every year. Bag one and you win a lifetime hunting license.- Kvgsqtii
- Post #11
- Forum: Field and Stream
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Binoculars
I've had a pair on compact Nikons for 20+ years now. Many seasons of hunting through cold and rain and snow and they are still holding up great. They were a birthday present so I don't know how much they were originally, but I doubt they were super expensive. Edit: Pretty sure they are these...- Kvgsqtii
- Post #13
- Forum: Blowing Smoke Around the Smoker.
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CSRs and Chops
And done. 1hr 51min from pulling meat out of the fridge to having food on the table. The vortex is awesome! My test piece I had outside was really good.- Kvgsqtii
- Post #5
- Forum: Grilling Pork
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CSRs and Chops
Chops came off. The vortex cooks them soooo fast. Spread the CSRs out and got the sauce on them (sauce was after this pic).- Kvgsqtii
- Post #3
- Forum: Grilling Pork
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CSRs and Chops
Wife took a half pork shoulder out of the freezer last night. Plan was to smoke it today for pulled pork, but had to work at one of the rentals so that didn't happen. Decided to cut it into CSRs instead. Also had a half pork loin I got to cut Chops out of. Finally made up a batch of Jeff's...- Kvgsqtii
- Thread
- Replies: 6
- Forum: Grilling Pork
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Smoking toothpicks
My uncle started chewing them around that time. Was still at it till he died a couple years ago- Kvgsqtii
- Post #28
- Forum: General Discussion
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Beauteous Prime Packer...NOT
Looks like it turned out well from here. Good work! -
Skillet paella
If it's not made in a paella, wouldn't it just be sparkling rice? J/k looks really good, I'd go for a plate or two. Though you could have the nurses from mine. Nice work! -
So I'm Down In The Basement
We painted the walls of our basement with Drylock. There was old water staining when we moved in but nothing came through the drylock in the 10 years we lived there. Rolled it on, iirc we did two coats. Also did a great job brightening up the space...- Kvgsqtii
- Post #12
- Forum: General Discussion
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Air Conditioning Outlet Air Vent Jewel Cooler Air Conditioner Hose For Man Ball Jewel Cooler Car Air Conditioning Vent
Should come standard on all vehicles! -
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Fermenting Olives
Looks like the curing/fermenting happens in the first week of the soak. After that is just brining. So maybe it is beneficial to lose the lactobacili when you toss the brine. But I'm not an olive expert. https://www.thespruceeats.com/brining-and-curing-olives-1808582- Kvgsqtii
- Post #15
- Forum: Sauces, Rubs & Marinades
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Several new hot sauce ferments processed
Looks great Jeff. Love the labels as usual. I need to get some squeeze condiment bottles for my sauce to make it more usable. Using a spoon out of a mason jar is a pita.
