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  1. Quiganomics

    Been dabbling in sourdough, today may have been my best loaf.

    Yeah, use a 4.5 Qt enameled cast iron dutch oven. Never tried the trivet, I'll have to give that a try since my bottom always seem to scorch a bit...
  2. Quiganomics

    Been dabbling in sourdough, today may have been my best loaf.

    Yup, it's good. Sliced it on the meat slicer. Made a sammich. Wrapped it, because wrapped sammiches are more gooder. Unwrapped.
  3. Quiganomics

    Been dabbling in sourdough, today may have been my best loaf.

    The starter is now 3 months old as of today, and this morning may have been the best loaf it has produced. Made quite a few failures of the last few months, but finally got a good rise and seem to have gotten the hang of it. Thinking dinner plans for tonight may change and we'll be doing some...
  4. Quiganomics

    Taco Tuesday - fajitas

  5. Quiganomics

    Bang for your buck steaks.....

    Best bang for your buck are the ones you cut yourself..buy in bulk and cut your own. Chuck rolls are the best deal. They're about $5.79/lb here, you get chuck eyes, denvers, chuck roasts, and some good grind. This one was about 22 lbs... Chuck roll. Full ribeyes after Christmas. All those...
  6. Quiganomics

    Italian Beef, But Pork.

    Thanks man, appreciate it! ... Do I go for 3? 😆
  7. Quiganomics

    Italian Beef, But Pork.

    Leftovers. 😋
  8. Quiganomics

    French Onion Stuffed 'n Smoked Meatloaf

    Thanks. I'm a sucker for a good french onion soup so this was a no-brainer. And the leftovers made daaaaaaaaamn good meatloaf sandwiches the next day. Only thing I may try different next time around would be making the gravy in advance and adding some into the onion/cheese stuffing.
  9. Quiganomics

    French Onion Stuffed 'n Smoked Meatloaf

    I used 85/15, the easy way to transfer is build it on a wire rack and piece of parchment paper, makes transfer a breeze.
  10. Quiganomics

    French Onion Stuffed 'n Smoked Meatloaf

    As promised in my introductory post, here is the write-up for the French onion meatloaf, @clifish I'll start with the list of ingredients, this makes a 2.5 pound meatloaf. 2.5 lbs Ground Beef 1 cup Bread Crumbs 2 Sweet Vidalia Onions 3TB Butter 4 TB Worcestershire 1 Egg 1/2 TB Basil 1/2 TB...
  11. Quiganomics

    Italian Beef, But Pork.

    The wife and I try to make the majority of stuff we eat and feed to the kids. The less processed store-bought crap, the better.... "Anything worth doing is worth doing right." As for the cocktail, its a Wisconsin-style brandy old fashioned sour. - Add a sugar cube and a few dashes of angostura...
  12. Quiganomics

    Italian Beef, But Pork.

    Holy cow, did I really get featured on the main page?!
  13. Quiganomics

    Italian Beef, But Pork.

    Ok...here we go. Turned out really good. It's weird because my mind is telling me Italian beef, while my mouth tell me pork. Flavors were on point, kids approved and went back for seconds. Made a jalapeño popper dip to compliment the fries. I'm stuffed and ready for a shower and some bourbon.
  14. Quiganomics

    Italian Beef, But Pork.

    They're wrapped and resting.
  15. Quiganomics

    Italian Beef, But Pork.

    Just temped it at 196f, so in the final stretch. Sneak preview.
  16. Quiganomics

    Italian Beef, But Pork.

    I'm about 7 cocktails in...we'll see how my photography skills are in a bit 😆
  17. Quiganomics

    Italian Beef, But Pork.

    Rolls are done. Need another cocktail.
  18. Quiganomics

    Italian Beef, But Pork.

    Bark is set where I want it, in for the braising. The rolls in dough form.
  19. Quiganomics

    Italian Beef, But Pork.

    Yeah, I have a line of rubs we sell at local meat markets, farmers markets, etc. The one I'm using is our Italian Beef packet.
  20. Quiganomics

    Italian Beef, But Pork.

    Alright, 4.5 hours in, temping at 155ish, gonna let it roll to about 165 before getting it in the pan with the liquids. In the meantime, have the dough made and formed for the hoagie rolls, proofing as we speak. Now that its officially afternoon in WI, time for a cocktail....Brandy Old Fashioned...
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