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1.) DParker - 08/16/2017
I finally took my 10.5 lb prime packer brisket out of the freezer this past Saturday and put it in the fridge to thaw. Since I got out of the office at a reasonable hour tonight I decided the time was right to start the process of transforming it into magical meat products.
My primary goal is pastrami, that undisputed king of deli sandwich meats. But 10 lbs seems like a lot for a first effort, so I decided to break it down by separating the flat from the point, turn the ~6 lb flat into pastrami and do a miniature version of a standard smoked brisket with the ~4 lb point this Saturday.
Well, almost standard...if you don't count the 36-hour 155°F sous vide bath it's taking first.
I can picture Billy now, shaking his head in disgust and muttering, "He's dead to me." :p
So, that will be going for the next 3 days. Meanwhile the flat is sitting in a big-assed zip-loc bag full of pickling brine in the fridge where it will sit for the next 10 days, at which point it will be corned beef. Then it'll be rinsed, soaked in cold water to leech out most of the salt and then into the smoker it'll go for a few hours until it comes back up to 155°F and...if all goes well...pastrami!
Stay tuned.
My primary goal is pastrami, that undisputed king of deli sandwich meats. But 10 lbs seems like a lot for a first effort, so I decided to break it down by separating the flat from the point, turn the ~6 lb flat into pastrami and do a miniature version of a standard smoked brisket with the ~4 lb point this Saturday.
Well, almost standard...if you don't count the 36-hour 155°F sous vide bath it's taking first.
I can picture Billy now, shaking his head in disgust and muttering, "He's dead to me." :p
So, that will be going for the next 3 days. Meanwhile the flat is sitting in a big-assed zip-loc bag full of pickling brine in the fridge where it will sit for the next 10 days, at which point it will be corned beef. Then it'll be rinsed, soaked in cold water to leech out most of the salt and then into the smoker it'll go for a few hours until it comes back up to 155°F and...if all goes well...pastrami!
Stay tuned.
2.) DParker - 08/16/2017
Uh oh. I see Billy lurking. I'm in for it now.
3.) Swamp Fox - 08/16/2017
LOL...
[QUOTE]
I can picture Billy now, shaking his head in disgust and muttering, "He's dead to me." [/QUOTE]
I was thinking the same thing. What does 36 hours "boiling" at 155 get you...LOL...that you don't get in a regular smoke? Tenderness, I suppose? And you probably trade off some smoke time?
Really interested in the pastrami part!....:-)
And if you're taking requests: Next project---Prosciutto....!:grin::grin::grin:...
[QUOTE]
I can picture Billy now, shaking his head in disgust and muttering, "He's dead to me." [/QUOTE]
I was thinking the same thing. What does 36 hours "boiling" at 155 get you...LOL...that you don't get in a regular smoke? Tenderness, I suppose? And you probably trade off some smoke time?
Really interested in the pastrami part!....:-)
And if you're taking requests: Next project---Prosciutto....!:grin::grin::grin:...
4.) Swamp Fox - 08/16/2017
I think you've also changed your Sue V container? Have you done away with the cover (top) for some reason? Or just for this project? Glass or plastic tub?
5.) DParker - 08/16/2017
[QUOTE=Swamp Fox;50881]LOL...
I was thinking the same thing. What does 36 hours "boiling" at 155 get you...LOL...that you don't get in a regular smoke? Tenderness, I suppose? And you probably trade off some smoke time?[/quote]
What it should get me is the tenderness and full doneness of a long, low dry cook, but with a lot more retained moisture. And hopefully more depth of flavor due to it being covered in rub while it's cooking for 3 days.
[QUOTE=Swamp Fox;50881]Really interested in the pastrami part!....:-)
And if you're taking requests: Next project---Prosciutto....!:grin::grin::grin:...[/QUOTE]
I'd [i]love[/i] to try a Prosciutto or Serrano-style ham. And from what I'm reading it's quite doable at home. Of course, you can't really duplicate them completely because a lot of their character is due to the breeds of pigs used and their diets. But you should be able to approximate them. The problem is that they require months (even a year) of aging in a temperature and humidity controlled environment, and I don't know how I could swing that in a practical way without screwing up a part of the house so bad that I'd end up sitting on the front doorstep with all of my personal belongings.
But I'm working on the idea.
I was thinking the same thing. What does 36 hours "boiling" at 155 get you...LOL...that you don't get in a regular smoke? Tenderness, I suppose? And you probably trade off some smoke time?[/quote]
What it should get me is the tenderness and full doneness of a long, low dry cook, but with a lot more retained moisture. And hopefully more depth of flavor due to it being covered in rub while it's cooking for 3 days.
[QUOTE=Swamp Fox;50881]Really interested in the pastrami part!....:-)
And if you're taking requests: Next project---Prosciutto....!:grin::grin::grin:...[/QUOTE]
I'd [i]love[/i] to try a Prosciutto or Serrano-style ham. And from what I'm reading it's quite doable at home. Of course, you can't really duplicate them completely because a lot of their character is due to the breeds of pigs used and their diets. But you should be able to approximate them. The problem is that they require months (even a year) of aging in a temperature and humidity controlled environment, and I don't know how I could swing that in a practical way without screwing up a part of the house so bad that I'd end up sitting on the front doorstep with all of my personal belongings.
But I'm working on the idea.
6.) DParker - 08/16/2017
[QUOTE=Swamp Fox;50882]I think you've also changed your Sue V container? Have you done away with the cover (top) for some reason? Or just for this project? Glass or plastic tub?[/QUOTE]
That's the same polycarbonate tub I use for all large volume cooks. I just left it uncovered for the photo. I did abandon use of the plastic lid because it would just warp from the heat and let too much heat and evaporation out. Now I just cover it in aluminum foil, which gives me a decent seal...for now.
What I really need to do is take a cheap old Igloo cooler and cut a hole in the lid just big enough for a tight fit around the sous vide stick. That'll give me the benefit of a better seal and, with the insulation, the cooker won't need to run nearly as hard.
That's the same polycarbonate tub I use for all large volume cooks. I just left it uncovered for the photo. I did abandon use of the plastic lid because it would just warp from the heat and let too much heat and evaporation out. Now I just cover it in aluminum foil, which gives me a decent seal...for now.
What I really need to do is take a cheap old Igloo cooler and cut a hole in the lid just big enough for a tight fit around the sous vide stick. That'll give me the benefit of a better seal and, with the insulation, the cooker won't need to run nearly as hard.
7.) Swamp Fox - 08/16/2017
Huh! I knew about the aging but not the special piggies.
You should tell the wife she can either have a special aging room or a lot of exciting domestic drama, but not both...
I'll pray for you.
You should tell the wife she can either have a special aging room or a lot of exciting domestic drama, but not both...
I'll pray for you.
8.) bluecat - 08/16/2017
Had to look this up to remember the differences. Looks great DP.
[url]http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-pastrami-and-corned-beef/[/url]
[url]http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-pastrami-and-corned-beef/[/url]
9.) bluecat - 08/16/2017
[QUOTE=DParker;50879]I finally took my 10.5 lb prime packer brisket out of the freezer this past Saturday and put it in the fridge to thaw. Since I got out of the office at a reasonable hour tonight I decided the time was right to start the process of transforming it into magical meat products.
My primary goal is pastrami, that undisputed king of deli sandwich meats. But 10 lbs seems like a lot for a first effort, so I decided to break it down by separating the flat from the point, turn the ~6 lb flat into pastrami and do a miniature version of a standard smoked brisket with the ~4 lb point this Saturday.
Well, almost standard...if you don't count the 36-hour 155°F sous vide bath it's taking first.
I can picture Billy now, shaking his head in disgust and muttering, "He's dead to me." :p
So, that will be going for the next 3 days. Meanwhile the flat is sitting in a big-assed zip-loc bag full of pickling brine in the fridge where it will sit for the next 10 days, at which point it will be corned beef. Then it'll be rinsed, soaked in cold water to leech out most of the salt and then into the smoker it'll go for a few hours until it comes back up to 155°F and...if all goes well...pastrami!
Stay tuned.[/QUOTE]
What did you put in your pickling brine?
My primary goal is pastrami, that undisputed king of deli sandwich meats. But 10 lbs seems like a lot for a first effort, so I decided to break it down by separating the flat from the point, turn the ~6 lb flat into pastrami and do a miniature version of a standard smoked brisket with the ~4 lb point this Saturday.
Well, almost standard...if you don't count the 36-hour 155°F sous vide bath it's taking first.
I can picture Billy now, shaking his head in disgust and muttering, "He's dead to me." :p
So, that will be going for the next 3 days. Meanwhile the flat is sitting in a big-assed zip-loc bag full of pickling brine in the fridge where it will sit for the next 10 days, at which point it will be corned beef. Then it'll be rinsed, soaked in cold water to leech out most of the salt and then into the smoker it'll go for a few hours until it comes back up to 155°F and...if all goes well...pastrami!
Stay tuned.[/QUOTE]
What did you put in your pickling brine?
10.) bluecat - 08/16/2017
What did you put in your pickling brine?
11.) Wild Bob - 08/16/2017
Anyone ever try making a Corned Beef out of venison brisket around here?
I've got a meat processing book that has a short section devoted to doing that and the author talks is up saying how easy and good it is...but I've not heard of many others actually doing it.
BTW, looks good Parker - can we come over for dinner Saturday?
I've got a meat processing book that has a short section devoted to doing that and the author talks is up saying how easy and good it is...but I've not heard of many others actually doing it.
BTW, looks good Parker - can we come over for dinner Saturday?
12.) Swamp Fox - 08/16/2017
You mean corned venison? :wink
I've never done it, but I stumbled on something back in the spring which I thought sounded REALLY good:
[url]https://community.deergear.com/the-hunt/how-to-make-the-best-corned-venison/[/url]
I LOVE me a reuben! :grin:
I've never done it, but I stumbled on something back in the spring which I thought sounded REALLY good:
[url]https://community.deergear.com/the-hunt/how-to-make-the-best-corned-venison/[/url]
I LOVE me a reuben! :grin:
13.) bluecat - 08/16/2017
14.) Swamp Fox - 08/16/2017
I had to look that one up...[I]The Partridge Family[/I] was way too gay for me...or too California...Or something...LOL
15.) DParker - 08/16/2017
[QUOTE=bluecat;50896]What did you put in your pickling brine?[/QUOTE]
[LIST]
[*]1 gallon Water
[*]1 cup Kosher Salt
[*]½ cup Dark Brown Sugar
[*]5 Tbsp Curing Salt (Prague Powder #1)
[*]3 Tbsp [URL="https://www.amazon.com/Frontier-Pickling-CERTIFIED-ORGANIC-package/dp/B0012BXUUS/ref=sr_1_1?ie=UTF8&qid=1502896741&sr=8-1-spons&keywords=Frontier%2BBulk%2BPickling%2BSpice&smid=A5QNNGQD3WL9U&th=1"]Pickling Spice[/URL]
[*]1 Tbsp Whole Coriander Seeds
[*]1 Tbsp Whole Black Peppercorns
[*]1 Tbsp Garlic Powder
[/LIST]
[QUOTE=Wild Bob;50899]Anyone ever try making a Corned Beef out of venison brisket around here?
I've got a meat processing book that has a short section devoted to doing that and the author talks is up saying how easy and good it is...but I've not heard of many others actually doing it.[/QUOTE]
What originally got me interested in making pastrami to begin with was some videos I've seen on people doing that with venison. If I manage to get it right with the brisket, and if I ever kill another deer, I'm definitely going to give it a try.
[QUOTE=Wild Bob;50899]BTW, looks good Parker - can we come over for dinner Saturday?[/QUOTE]
Sure. Bring potato salad...German, if possible.
[LIST]
[*]1 gallon Water
[*]1 cup Kosher Salt
[*]½ cup Dark Brown Sugar
[*]5 Tbsp Curing Salt (Prague Powder #1)
[*]3 Tbsp [URL="https://www.amazon.com/Frontier-Pickling-CERTIFIED-ORGANIC-package/dp/B0012BXUUS/ref=sr_1_1?ie=UTF8&qid=1502896741&sr=8-1-spons&keywords=Frontier%2BBulk%2BPickling%2BSpice&smid=A5QNNGQD3WL9U&th=1"]Pickling Spice[/URL]
[*]1 Tbsp Whole Coriander Seeds
[*]1 Tbsp Whole Black Peppercorns
[*]1 Tbsp Garlic Powder
[/LIST]
[QUOTE=Wild Bob;50899]Anyone ever try making a Corned Beef out of venison brisket around here?
I've got a meat processing book that has a short section devoted to doing that and the author talks is up saying how easy and good it is...but I've not heard of many others actually doing it.[/QUOTE]
What originally got me interested in making pastrami to begin with was some videos I've seen on people doing that with venison. If I manage to get it right with the brisket, and if I ever kill another deer, I'm definitely going to give it a try.
[QUOTE=Wild Bob;50899]BTW, looks good Parker - can we come over for dinner Saturday?[/QUOTE]
Sure. Bring potato salad...German, if possible.
16.) Wild Bob - 08/16/2017
"Sure. Bring potato salad...German, if possible."
Will do, that's the only kind I eat, with extra bacon in it. :beer:
Will do, that's the only kind I eat, with extra bacon in it. :beer:
17.) Swamp Fox - 08/16/2017
"Ach, du Lieber! Wo ist das Mustard, Pickle Relish und Miracle Vhip?"
:grin:
:grin:
18.) DParker - 08/16/2017
[QUOTE=Swamp Fox;50913]"Ach, du Lieber! Wo ist das Mustard, Pickle Relish und Miracle Vhip?"
:grin:[/QUOTE]
Where they belong.
:grin:[/QUOTE]
Where they belong.
19.) Swamp Fox - 08/16/2017
Oh...I see how it is...LOL
This is the closest I could find to a "typical Southern" potato salad. I generally like German potato salad, but some go too heavy on the vinegar.
That's my story and I'm sticking to it. I prefer sweet to sour, and tangy if I can't get sweet.
This is the closest I could find to a "typical Southern" potato salad. I generally like German potato salad, but some go too heavy on the vinegar.
That's my story and I'm sticking to it. I prefer sweet to sour, and tangy if I can't get sweet.
20.) DParker - 08/16/2017
Actually, I don't think I've ever tried a style of potato salad that I didn't like. I've had some examples of extremely poor execution of a given style...but well done I like them all. German just enjoys a slight edge with me.
21.) DParker - 08/16/2017
[QUOTE=Swamp Fox;50907]I had to look that one up...[I]The Partridge Family[/I] was way too gay for me...[/QUOTE]
The [I]hell[/I] you say...
The [I]hell[/I] you say...
22.) Swamp Fox - 08/16/2017
LOL...Now that you post that, I could tell a story...
23.) Swamp Fox - 08/16/2017
Day-um!
(Includes bacon :-))
(Includes bacon :-))
24.) DParker - 08/16/2017
[QUOTE=Swamp Fox;50920]Day-um!
(Includes bacon :-))
[/QUOTE]
Wow, that [I]does[/I] look good. Nice find.
OK, Bob...change of plans. Bring that instead. :-)
ETA: I found the actual recipe that video is for: [URL="http://recipesforourdailybread.com/cajun-potato-salad/"]http://recipesforourdailybread.com/cajun-potato-salad/[/URL]
[INDENT]Who Dat! Best Cajun Potato Salad with Shrimp
Author: Diane @Recipes for our Daily Bread
Recipe type: Potato Cuisine: Cajun
Prep time: 20 mins Cook time: 20 mins Total time: 40 mins
Serves: 20 people
[B]Ingredients[/B]
[INDENT]5 pounds new potatoes, washed and cut into equal bite-size pieces
2 lbs of shrimp
¼ cup crab boil seasoning
1 -1/2 cups mayo
½ lbs bacon, cooked hard and crumbled - see oven bacon recipe on the blog.
Two tablespoons creole mustard
One tablespoon Worcestershire
½ cup celery, chopped fine
Six boiled, sliced eggs
Two teaspoons Tony Chachere's Creole seasoning
½ teaspoon black pepper
½ teaspoon granulated garlic
¼ cup sweet relish
[/INDENT]
[B]Instructions[/B]
[LIST]
[*]Wash and cut New Potatoes similar in size.
[*]Boil them until tender in Crab/Shrimp Boil seasoning in a large pot.
[*]Drain the water from the potatoes into another pot. Leave the potatoes in the pot.
[*]Bring the water to a boil and add the shrimp.
[*]Cook the shrimp until pink. DO NOT over cook.
[*]Do not wash the potatoes off. The mayo cuts the spice.
[*]Remove shrimp from the water. Peel and cut up if needed.
[*]Combine the potatoes, shrimp, chopped celery, sliced eggs, and crumbled bacon.
[*]In a separate bowl, combine the mayo, creole mustard, Worcestershire, Tony Chachere's Creole Seasoning, pepper, and garlic powder and mix well.
[*]Mix the dressing well with the potato, shrimp, celery, eggs, and bacon.
[*]Refrigerate
[/LIST]
[/INDENT]
(Includes bacon :-))
[/QUOTE]
Wow, that [I]does[/I] look good. Nice find.
OK, Bob...change of plans. Bring that instead. :-)
ETA: I found the actual recipe that video is for: [URL="http://recipesforourdailybread.com/cajun-potato-salad/"]http://recipesforourdailybread.com/cajun-potato-salad/[/URL]
[INDENT]Who Dat! Best Cajun Potato Salad with Shrimp
Author: Diane @Recipes for our Daily Bread
Recipe type: Potato Cuisine: Cajun
Prep time: 20 mins Cook time: 20 mins Total time: 40 mins
Serves: 20 people
[B]Ingredients[/B]
[INDENT]5 pounds new potatoes, washed and cut into equal bite-size pieces
2 lbs of shrimp
¼ cup crab boil seasoning
1 -1/2 cups mayo
½ lbs bacon, cooked hard and crumbled - see oven bacon recipe on the blog.
Two tablespoons creole mustard
One tablespoon Worcestershire
½ cup celery, chopped fine
Six boiled, sliced eggs
Two teaspoons Tony Chachere's Creole seasoning
½ teaspoon black pepper
½ teaspoon granulated garlic
¼ cup sweet relish
[/INDENT]
[B]Instructions[/B]
[LIST]
[*]Wash and cut New Potatoes similar in size.
[*]Boil them until tender in Crab/Shrimp Boil seasoning in a large pot.
[*]Drain the water from the potatoes into another pot. Leave the potatoes in the pot.
[*]Bring the water to a boil and add the shrimp.
[*]Cook the shrimp until pink. DO NOT over cook.
[*]Do not wash the potatoes off. The mayo cuts the spice.
[*]Remove shrimp from the water. Peel and cut up if needed.
[*]Combine the potatoes, shrimp, chopped celery, sliced eggs, and crumbled bacon.
[*]In a separate bowl, combine the mayo, creole mustard, Worcestershire, Tony Chachere's Creole Seasoning, pepper, and garlic powder and mix well.
[*]Mix the dressing well with the potato, shrimp, celery, eggs, and bacon.
[*]Refrigerate
[/LIST]
[/INDENT]
25.) Swamp Fox - 08/17/2017
I'm trying to remember the last time I had a good German potato salad that wasn't at a restaurant or related to actual Germans. Although I have ein boatenkartgeflugelfull of Krauts in mein Familienapfelstrudelboughgebranchen, a lot of the good food of all types came to a screeching halt before entering mein Haus, mit meine healthgenutter Mutter (insert umlaut). Big holidays were the exception, but even then she could only go so far exposing us young-uns to the risk of death and destruction from food that tasted good. LOL
If anyone has a German potato salad recipe that they like, or that looks good, post it up! :beer:
If anyone has a German potato salad recipe that they like, or that looks good, post it up! :beer:
26.) DParker - 08/17/2017
[QUOTE=Swamp Fox;50922]mein Familienapfel[b]strudel[/B]boughgebranchen[/quote]
That's all I read.
[QUOTE=Swamp Fox;50922]If anyone has a German potato salad recipe that they like, or that looks good, post it up! :beer:[/QUOTE]
This one is pretty basic, but authentic and classic.
[URL="http://www.seriouseats.com/recipes/2013/08/german-potato-salad.html"]Serious Eats: German Potato Salad Recipe[/URL]
That's all I read.
[QUOTE=Swamp Fox;50922]If anyone has a German potato salad recipe that they like, or that looks good, post it up! :beer:[/QUOTE]
This one is pretty basic, but authentic and classic.
[URL="http://www.seriouseats.com/recipes/2013/08/german-potato-salad.html"]Serious Eats: German Potato Salad Recipe[/URL]
27.) Swamp Fox - 08/17/2017
Ooh! That does look good. I like the chives.
28.) DParker - 08/17/2017
But seriously...now I want some strudel.
29.) Swamp Fox - 08/17/2017
There's probably a delivery strudel place in the Metroplex...Ask Alexa...LOL
30.) Swamp Fox - 08/17/2017
"They've got strudel!"
"You bastards!"
:grin:
[url]http://www.foodspotting.com/find/best/Apple-Strudel/in/Dallas-TX-USA[/url]
"You bastards!"
:grin:
[url]http://www.foodspotting.com/find/best/Apple-Strudel/in/Dallas-TX-USA[/url]
31.) DParker - 08/17/2017
There's actually a little German restaurant that makes killer strudel just down the road from me right here in my sleepy little 'burb. They don't deliver, but they will sell you a whole 2 ft long cherry, apple or peach strudel to-go. Something to ponder on my way home from work tomorrow.
32.) Swamp Fox - 08/17/2017
"Zey call Hivay 75 das Strudelstrasseboulevardgefahren..."
33.) Swamp Fox - 08/17/2017
[QUOTE=DParker;50928]There's actually a little German restaurant that makes killer strudel just down the road from me right here in my sleepy little 'burb. They don't deliver, but they will sell you a whole 2 ft long cherry, apple or peach strudel to-go. Something to ponder on my way home from work tomorrow.[/QUOTE]
I see it in your future.
If I modify my search terms just slightly, there are a ton of places in "Dallas" that at least have strudel on the menu. I figured that, but I wasn't expecting quite so many, LOL. A good number of them get great reviews from people who sound like they know what they're talking about, too, LOL.
I see it in your future.
If I modify my search terms just slightly, there are a ton of places in "Dallas" that at least have strudel on the menu. I figured that, but I wasn't expecting quite so many, LOL. A good number of them get great reviews from people who sound like they know what they're talking about, too, LOL.
34.) bluecat - 08/17/2017
You guys and your German food. I'm hungry now. Thanks a lot.
35.) Swamp Fox - 08/17/2017
DP didn't make it into work this morning. They sent out a search party and found him with his nose pressed up against the glass of a German bakery 30 miles in the wrong direction. They were able to catch him before it opened, but I predict he will get very little work done today.
36.) Wild Bob - 08/17/2017
[QUOTE=Swamp Fox;50922]I'm trying to remember the last time I had a good German potato salad that wasn't at a restaurant or related to actual Germans. Although I have ein boatenkartgeflugelfull of Krauts in mein Familienapfelstrudelboughgebranchen, a lot of the good food of all types came to a screeching halt before entering mein Haus, mit meine healthgenutter Mutter (insert umlaut). Big holidays were the exception, but even then she could only go so far exposing us young-uns to the risk of death and destruction from food that tasted good. LOL
If anyone has a German potato salad recipe that they like, or that looks good, post it up! :beer:[/QUOTE]
Our recipe is from my Grandmother (she was born in Hamburg and emigrated to America in 1914). She taught it to my mother, and my mother taught it to me and my wife...
It's 100% 'feel, taste and experience' so don't even ask me for quantities of ingredients because I couldn't tell you. Part of the reason for that is that my wife kind of took it under her wing and makes it most of the time (and is that how my Grandmother and Mother cooked, but also how my wife likes to cook - no measurements just pour and dump...) Now, I'm a good cook, but I'm the precise measurements cook in our home, not my wife.
I think a big part of why this potato salad is so good is based on it's simplicity. So I'll throw the ingredients out here; but you'll have to do trial and error to hit the ratios you prefer.
- Potatoes
(I grew up eating this salad with different potatoes; my mother was pragmatic and used what ever she could buy that was reasonably priced. My grandmother however (from what I can remember, used these potatoes that she used to grow in her garden and as I remember them - they looked an awful lot like red potatoes. My wife, prefers red potatoes as well, and that is how she makes it now.)
- Bacon
(And don't be skimpy on this... I mean really come-on!? I've seen recipes that call for 4 to 6 pieces of bacon for a whole bowl of potato salad - That's sacrilegious! We use at least a pound of bacon per a big serving bowl of finished salad. Crisp it, but don't burn...you want it crispy because it will soften after mixed...if you start out with rubbery bacon, it just gets mushy when all mixed.)
-Chopped onion
(Don't skimp again, you want a lot, but not so much that it over powers the flavor of the finished salad.)
-Warm bacon grease and oil (this gets mixed, you don't want all bacon grease, but you want some to flavor the oil.)
-Fresh parsley (chopped fine)
-Vinegar (We make with either white or apple cider, not sure what my Grandmother used to use, but I suspect it was apple cider type... my wife insists that it taste better with apple cider vinegar.)
-Salt and Pepper to taste.
And that's it....nothing else. Just make it up nice and warm and serve it warm.
If anyone has a German potato salad recipe that they like, or that looks good, post it up! :beer:[/QUOTE]
Our recipe is from my Grandmother (she was born in Hamburg and emigrated to America in 1914). She taught it to my mother, and my mother taught it to me and my wife...
It's 100% 'feel, taste and experience' so don't even ask me for quantities of ingredients because I couldn't tell you. Part of the reason for that is that my wife kind of took it under her wing and makes it most of the time (and is that how my Grandmother and Mother cooked, but also how my wife likes to cook - no measurements just pour and dump...) Now, I'm a good cook, but I'm the precise measurements cook in our home, not my wife.
I think a big part of why this potato salad is so good is based on it's simplicity. So I'll throw the ingredients out here; but you'll have to do trial and error to hit the ratios you prefer.
- Potatoes
(I grew up eating this salad with different potatoes; my mother was pragmatic and used what ever she could buy that was reasonably priced. My grandmother however (from what I can remember, used these potatoes that she used to grow in her garden and as I remember them - they looked an awful lot like red potatoes. My wife, prefers red potatoes as well, and that is how she makes it now.)
- Bacon
(And don't be skimpy on this... I mean really come-on!? I've seen recipes that call for 4 to 6 pieces of bacon for a whole bowl of potato salad - That's sacrilegious! We use at least a pound of bacon per a big serving bowl of finished salad. Crisp it, but don't burn...you want it crispy because it will soften after mixed...if you start out with rubbery bacon, it just gets mushy when all mixed.)
-Chopped onion
(Don't skimp again, you want a lot, but not so much that it over powers the flavor of the finished salad.)
-Warm bacon grease and oil (this gets mixed, you don't want all bacon grease, but you want some to flavor the oil.)
-Fresh parsley (chopped fine)
-Vinegar (We make with either white or apple cider, not sure what my Grandmother used to use, but I suspect it was apple cider type... my wife insists that it taste better with apple cider vinegar.)
-Salt and Pepper to taste.
And that's it....nothing else. Just make it up nice and warm and serve it warm.
37.) Swamp Fox - 08/17/2017
I think I've seen it mostly done with some type of red potato as well.
How about a clue on the grease/oil mix? Say you're making enough for three hungry people (that's me, myself and I). Are we talking a quarter cup? More?
How about a clue on the grease/oil mix? Say you're making enough for three hungry people (that's me, myself and I). Are we talking a quarter cup? More?
38.) Wild Bob - 08/17/2017
Total ratio on bacon grease to oil is probably about 1/4 grease to oil.
As far as total amount of that mixture, just enough to make the salad moist, but not juicy with a pool in the bottom of your bowl. (I mean, if it sits a while, you will get a little liquid settling out in the bottom, but again,when it's mixed you don't want it real wet and juicy...not sure if that makes sense; I guess this is where the trial and error and dump and pour come into play!)
One other thing in the process that forgot to mention is this; add the oil/grease liquid 1st, mix to hit the consistency your trying for, and THEN add a small amount of vinegar stir, taste, and repeat as necessary to adjust the zip you get from that. I'm sure there are other ways to do it...but that's how we do it. If you're not careful with the vinegar, it's easy to over do it.
Good question, as I totally forgot to mention about the process.
As far as total amount of that mixture, just enough to make the salad moist, but not juicy with a pool in the bottom of your bowl. (I mean, if it sits a while, you will get a little liquid settling out in the bottom, but again,when it's mixed you don't want it real wet and juicy...not sure if that makes sense; I guess this is where the trial and error and dump and pour come into play!)
One other thing in the process that forgot to mention is this; add the oil/grease liquid 1st, mix to hit the consistency your trying for, and THEN add a small amount of vinegar stir, taste, and repeat as necessary to adjust the zip you get from that. I'm sure there are other ways to do it...but that's how we do it. If you're not careful with the vinegar, it's easy to over do it.
Good question, as I totally forgot to mention about the process.
39.) Swamp Fox - 08/17/2017
Thanks!
40.) bluecat - 08/17/2017
[QUOTE=Swamp Fox;50941]Thanks! vielen dank! [/QUOTE]
:ach:
:ach:
41.) Swamp Fox - 08/17/2017
Touche!
42.) Swamp Fox - 08/18/2017
Oktoberfest starts in just under one month, so may I suggest everyone begin stockpiling German recipes, German beer for taste test reviews, and pictures of pretty girls in dirndls?
The site will thank us later.
Also, I will reveal the secrets of my year-long Kasseler experiment which was so popular last Oktoberfest...LOL
The site will thank us later.
Also, I will reveal the secrets of my year-long Kasseler experiment which was so popular last Oktoberfest...LOL
43.) DParker - 08/18/2017
Aw, dammit!
44.) Swamp Fox - 08/18/2017
See, I knew you should have been there this morning!...LOL
45.) Swamp Fox - 08/18/2017
Shee-it! And his name is Klaus, too!
That's gotta be some good strudel.
That's gotta be some good strudel.
46.) Swamp Fox - 08/18/2017
Figured I'd better re-position this post since DP and I posted at the same time...Don't want to let this announcement to get lost in the queue...LOL
[QUOTE]Oktoberfest starts in just under one month, so may I suggest everyone begin stockpiling German recipes, German beer for taste test reviews, and pictures of pretty girls in dirndls?
The site will thank us later.
Also, I will reveal the secrets of my year-long Kasseler experiment which was so popular last Oktoberfest...LOL[/QUOTE]
[QUOTE]Oktoberfest starts in just under one month, so may I suggest everyone begin stockpiling German recipes, German beer for taste test reviews, and pictures of pretty girls in dirndls?
The site will thank us later.
Also, I will reveal the secrets of my year-long Kasseler experiment which was so popular last Oktoberfest...LOL[/QUOTE]
47.) DParker - 08/18/2017
[QUOTE=Swamp Fox;50949]Shee-it! And his name is Klaus, too!
That's gotta be some good strudel.[/QUOTE]
It is. :bang:
That's gotta be some good strudel.[/QUOTE]
It is. :bang:
48.) Swamp Fox - 08/18/2017
Prayers for his recovery...LOL
49.) billy b - 08/18/2017
D, you do know that it's a sin to ruin a brisket don't you????
50.) Swamp Fox - 08/18/2017
I think risking a soul is more likely with me than with DP...LOL...Just sayin'...I mean, even though he's into boiling his meat, I can't even get on board with beef being any kind of BBQ... :p:shocked::dig::nk:
51.) DParker - 08/18/2017
[QUOTE=billy b;50957]D, you do know that it's a sin to ruin a brisket don't you????[/QUOTE]
Geez...it took you long enough. :p
You'll be singin' from a different hymnal when I post pics and my taste test report, though. Hell, I might even make burnt ends out of it if I have the time.
Geez...it took you long enough. :p
You'll be singin' from a different hymnal when I post pics and my taste test report, though. Hell, I might even make burnt ends out of it if I have the time.
52.) Swamp Fox - 08/18/2017
I think it would be a hoot if, when Billy wins the deer contest for his team again this year, we all chipped in and bought him a Sue V machine as the award...LOL
53.) DParker - 08/18/2017
[QUOTE=Swamp Fox;50960]I think it would be a hoot if, when Billy wins the deer contest for his team again this year, we all chipped in and bought him a Sue V machine as the award...LOL[/QUOTE]
I thought he said he already got one for Christmas or his birthday.
I thought he said he already got one for Christmas or his birthday.
54.) Swamp Fox - 08/18/2017
I might have missed that, though it rings a faint bell. I will speak to the Rules Committee about possibly awarding an extra 10 points to Mr. Bankston if he will post about a 2017 buck boiled and consumed before the end of the contest. :-)
55.) Swamp Fox - 08/18/2017
That's a challenge to Team 86, by the way...:wink
56.) billy b - 08/18/2017
[QUOTE=DParker;50959]Geez...it took you long enough. :p
You'll be singin' from a different hymnal when I post pics and my taste test report, though. Hell, I might even make burnt ends out of it if I have the time.[/QUOTE]
Silly geek, you can't make burnt ends in water, I guess the geek name for "burnt ends" would be "Soggy finish".
You'll be singin' from a different hymnal when I post pics and my taste test report, though. Hell, I might even make burnt ends out of it if I have the time.[/QUOTE]
Silly geek, you can't make burnt ends in water, I guess the geek name for "burnt ends" would be "Soggy finish".
57.) DParker - 08/18/2017
[QUOTE=billy b;50971]Silly geek, you can't make burnt ends in water, I guess the geek name for "burnt ends" would be "Soggy finish".[/QUOTE]
LOL! You do know that they come out of the water and go into a smoker eventually...right?
LOL! You do know that they come out of the water and go into a smoker eventually...right?
58.) Swamp Fox - 08/18/2017
Who cares about the soggy finish?
They seem A-OK to me....
They seem A-OK to me....
59.) bluecat - 08/19/2017
Golden delicious.
60.) DParker - 08/19/2017
[QUOTE=Swamp Fox;50973]Who cares about the soggy finish?
They seem A-OK to me....
[/QUOTE]
I have no idea what this is about, but I approve anyway.
They seem A-OK to me....
[/QUOTE]I have no idea what this is about, but I approve anyway.
61.) DParker - 08/19/2017
There...better now?
62.) DParker - 08/19/2017
It was like cutting through warm butter.
This is far and away the most tender and moist brisket I've ever had. Tasty too. The only mistake was putting more salt on it before smoking it. Brisket should be a little salty, but this is just a wee bit more than ideal. Still damned good though.
This is far and away the most tender and moist brisket I've ever had. Tasty too. The only mistake was putting more salt on it before smoking it. Brisket should be a little salty, but this is just a wee bit more than ideal. Still damned good though.
63.) billy b - 08/19/2017
Doesn't look bad but not everybody has 2 weeks to cook a brisket #SMOKINTEXSmokers:tu:
64.) DParker - 08/20/2017
[QUOTE=billy b;50980]Doesn't look bad but not everybody has 2 weeks to cook a brisket #SMOKINTEXSmokers:tu:[/QUOTE]
Well, brisket generally isn't an impulse cook item any. In this case the "cooking" consisted of dropping it in the water and forgetting about it until this morning, then tossing into the smoke and having it ready by lunch time. Compare that with 8-10 hours of babysitting a smoker and not being sure when it'll be done and everyone can eat...and I actually invested significantly less time and effort on cooking than I ever have on a brisket, and with better results.
I do wonder if it would work as well with the flat, considering how much fattier the point is. But that experiment will have to wait until after we finish off the 6 lbs of flat I'm currently turning into pastrami.
Well, brisket generally isn't an impulse cook item any. In this case the "cooking" consisted of dropping it in the water and forgetting about it until this morning, then tossing into the smoke and having it ready by lunch time. Compare that with 8-10 hours of babysitting a smoker and not being sure when it'll be done and everyone can eat...and I actually invested significantly less time and effort on cooking than I ever have on a brisket, and with better results.
I do wonder if it would work as well with the flat, considering how much fattier the point is. But that experiment will have to wait until after we finish off the 6 lbs of flat I'm currently turning into pastrami.
65.) billy b - 08/20/2017
Nice answer but I don't have to babysit, that's what they make wireless thermometers for, my smoker door only comes open twice to cook a brisket, once to wrap and once to eat it and it doesn't take two weeks. Your turn:wink
66.) DParker - 08/20/2017
[QUOTE=billy b;50982]Nice answer but I don't have to babysit, that's what they make wireless thermometers for, my smoker door only comes open twice to cook a brisket, once to wrap and once to eat it and it doesn't take two weeks. Your turn:wink[/QUOTE]
I have to babysit it, because I didn't pay $1,700 for a smoker (the cost of the Smokin' Tex with nearly the same capacity as my smoker). And I don't know what the "2 weeks" is about. It took me 3 hours of actual wait-for-it-to-be-done time.
Tag, you're it. :p
I have to babysit it, because I didn't pay $1,700 for a smoker (the cost of the Smokin' Tex with nearly the same capacity as my smoker). And I don't know what the "2 weeks" is about. It took me 3 hours of actual wait-for-it-to-be-done time.
Tag, you're it. :p
67.) crookedeye - 08/20/2017
my smoker cooks great macoroni and cheese..its a masterbuilt, built by a master..
68.) Swamp Fox - 08/20/2017
69.) billy b - 08/21/2017
[QUOTE=DParker;50983]I have to babysit it, because I didn't pay $1,700 for a smoker (the cost of the Smokin' Tex with nearly the same capacity as my smoker). And I don't know what the "2 weeks" is about. It took me 3 hours of actual wait-for-it-to-be-done time.
Tag, you're it. :p[/QUOTE]You had It in the "bathtub for days, that counts, plus I can cook anything you have cooked in my 1400 in hours and it cost less 1/3 of that price. On another note, after the last time I used it I noticed that the heating element had warped a little (not much) so I facebooked them and ask if this was normal and they said I doesn't cause a problem but we'll send you a new one free including the next day shipping, that was Friday and I got it @ 2pm Sat, meanwhile I had 30 lbs of pork loin in the smoker making Canadian bacon, not gonna use the new element till the time comes and if it's like the present one it'll last about 10 years more. Over and out:beer:
Tag, you're it. :p[/QUOTE]You had It in the "bathtub for days, that counts, plus I can cook anything you have cooked in my 1400 in hours and it cost less 1/3 of that price. On another note, after the last time I used it I noticed that the heating element had warped a little (not much) so I facebooked them and ask if this was normal and they said I doesn't cause a problem but we'll send you a new one free including the next day shipping, that was Friday and I got it @ 2pm Sat, meanwhile I had 30 lbs of pork loin in the smoker making Canadian bacon, not gonna use the new element till the time comes and if it's like the present one it'll last about 10 years more. Over and out:beer:
70.) Swamp Fox - 08/21/2017
They need to make a propane model! ---Not that there's anything wrong with that!
LOL
LOL
71.) DParker - 08/21/2017
[QUOTE=billy b;50986]You had It in the "bathtub for days, that counts...[/QUOTE]
I can't agree with you there, Billy. I work Mon-Fri, so I can only do smoking on weekends. So whether I spent 10 minutes putting the brisket in the bath a few days ahead of time or not, the smoking isn't going to happen until Saturday morning at the earliest. Because I invested that 10 minutes ahead of time I was able to put the brisket in the smoker at 9:00am and start slicing it 3 hours later. Doing all the cooking in the smoker would have taken 6 hours or more, and it still wouldn't have been this tender and juicy.
So I actually had it done faster...and better...this way than I ever could have by just smoking it.
I can't agree with you there, Billy. I work Mon-Fri, so I can only do smoking on weekends. So whether I spent 10 minutes putting the brisket in the bath a few days ahead of time or not, the smoking isn't going to happen until Saturday morning at the earliest. Because I invested that 10 minutes ahead of time I was able to put the brisket in the smoker at 9:00am and start slicing it 3 hours later. Doing all the cooking in the smoker would have taken 6 hours or more, and it still wouldn't have been this tender and juicy.
So I actually had it done faster...and better...this way than I ever could have by just smoking it.
72.) Swamp Fox - 08/21/2017
Here's a little article and a good comments section on building a Sue V cooler. I have one or two of the coolers from this Island Breeze series and they're very decent for a light use like this.
If you click on the headline, it will take you to the build instructions.
[url]https://www.reddit.com/r/sousvide/comments/444853/extra_large_diy_insulated_sous_vide_vessel_for/[/url]
If you click on the headline, it will take you to the build instructions.
[url]https://www.reddit.com/r/sousvide/comments/444853/extra_large_diy_insulated_sous_vide_vessel_for/[/url]
73.) billy b - 08/21/2017
DParker,it's all about the bark buddy, you can't make that in 3 hours, anybody can use a boiling bag and make mush. What it boils down to (notice the pun) is texture and taste, "no bark" equals very little taste, it ain't brisket without bark, it's mildly smoked potted meat (IMO), but if you like it then by all means go for it, also I'm retired and have plenty of time to cook, we'll just agree to disagree, luv ya:beer:
74.) DParker - 08/21/2017
[QUOTE=billy b;50990]DParker,it's all about the bark buddy, you can't make that in 3 hours, anybody can use a boiling bag and make mush. What it boils down to (notice the pun) is texture and taste, "no bark" equals very little taste, it ain't brisket without bark, it's mildly smoked potted meat (IMO), but if you like it then by all means go for it, also I'm retired and have plenty of time to cook, we'll just agree to disagree, luv ya:beer:[/QUOTE]
All I can say is, "Don't knock it 'til you've tried it." I promise you that your description isn't even close to what I ended up with. Also, "boiling" has nothing to do with it...unless you're doing your cooking at the top of Mt. Everest.
All I can say is, "Don't knock it 'til you've tried it." I promise you that your description isn't even close to what I ended up with. Also, "boiling" has nothing to do with it...unless you're doing your cooking at the top of Mt. Everest.
75.) DParker - 08/21/2017
[QUOTE=Swamp Fox;50989]Here's a little article and a good comments section on building a Sue V cooler. I have one or two of the coolers from this Island Breeze series and they're very decent for a light use like this.
If you click on the headline, it will take you to the build instructions.
[url]https://www.reddit.com/r/sousvide/comments/444853/extra_large_diy_insulated_sous_vide_vessel_for/[/url][/QUOTE]
Yeah, that's what I was saying earlier that I need to do when I find the time and a cooler I don't mind sacrificing for that purpose.
If you click on the headline, it will take you to the build instructions.
[url]https://www.reddit.com/r/sousvide/comments/444853/extra_large_diy_insulated_sous_vide_vessel_for/[/url][/QUOTE]
Yeah, that's what I was saying earlier that I need to do when I find the time and a cooler I don't mind sacrificing for that purpose.
76.) billy b - 08/21/2017
[QUOTE=DParker;50991]All I can say is, "Don't knock it 'til you've tried it." I promise you that your description isn't even close to what I ended up with. Also, "boiling" has nothing to do with it...unless you're doing your cooking at the top of Mt. Everest.[/QUOTE]
Didn't say you were boiling, just using a bag, how about we agree to disagree, I guess you don't like bark, some people don't. Yes they do!!!!:wink
Didn't say you were boiling, just using a bag, how about we agree to disagree, I guess you don't like bark, some people don't. Yes they do!!!!:wink
77.) DParker - 08/21/2017
That's the point. I did end up with bark (although the appearance is slightly different) and plenty of smoke too. That's doable in just 3 hours by increasing the temperature and using more intense smoke (extra wood chunks and a pellet tube at the same time.) Since the meat is already thoroughly cooked and the connective tissue all broken down, all that's needed is the addition of smoke flavor on and near the surface (it can't penetrate to the interior any way) and getting a Maillard reaction going quickly (for the bark), low-and-slow is traded for less-low-and-less-slow, with the same end result.
Not traditional, I know. But it works, with more flavor than you can shake a hickory stick at. Believe it...or don't. I have the evidence (what's left of it) sitting in my fridge.
Not traditional, I know. But it works, with more flavor than you can shake a hickory stick at. Believe it...or don't. I have the evidence (what's left of it) sitting in my fridge.
78.) luv2bowhunt - 08/21/2017
billy I'll come eat your bark anytime. How come you don't invite me down no more?
We used to be buds back in the old days...remember? I don't know anything about your 'discussion' with DParker, but come up here and my wife will blow you away with baked goods. She's a true master. I could skip the meat and go straight to the pie and cake and cookies and whoopie pies.
Just sayin'.
:co:
We used to be buds back in the old days...remember? I don't know anything about your 'discussion' with DParker, but come up here and my wife will blow you away with baked goods. She's a true master. I could skip the meat and go straight to the pie and cake and cookies and whoopie pies.
Just sayin'.
:co:
79.) crookedeye - 08/21/2017
in order to smoke good bark, you need to become one with the smoker..
80.) crookedeye - 08/21/2017
billy never invites us down there anymore..thats kinda dissapointing..
81.) luv2bowhunt - 08/21/2017
I'll bet my wife could put bark on a whoopie pie if it makes billy happy.
82.) Swamp Fox - 08/21/2017
[QUOTE=crookedeye;50996]in order to smoke good bark, you need to become one with the smoker..[/QUOTE]
83.) Swamp Fox - 08/21/2017
DP, I think if you present the sous vide machine as the Whisker Biscuit of manly cooking, you might make more progress.
There's gotta be a brisket head-to-head on Youtube out there. If not, we should get the Texas contingent to put one together. Somebody down there has to know how to work a video camera. Or just do a slide show of still pics set to music. (Suggestions: The Yellow Rose of Texas, La Marseillaise, and The Macarena) Have celebrity judges from HuntingCountry and a random selection of Hooters girls vote for their preferred method (anonymously, of course). Make sure to have a survey sample that includes a healthy dose of people who have no idea what smoked brisket is, as well as some hide-bound brisketeros. Check people at the door for guns, knives and personal flasks.
It'll be fun...LOL
There's gotta be a brisket head-to-head on Youtube out there. If not, we should get the Texas contingent to put one together. Somebody down there has to know how to work a video camera. Or just do a slide show of still pics set to music. (Suggestions: The Yellow Rose of Texas, La Marseillaise, and The Macarena) Have celebrity judges from HuntingCountry and a random selection of Hooters girls vote for their preferred method (anonymously, of course). Make sure to have a survey sample that includes a healthy dose of people who have no idea what smoked brisket is, as well as some hide-bound brisketeros. Check people at the door for guns, knives and personal flasks.
It'll be fun...LOL
84.) crookedeye - 08/21/2017
that sous vide thing is not a gimmic boiling food and steaks is the future of cooking, all you need is a sous vide and a dress and you could start youre own cooking show..
85.) bluecat - 08/21/2017
[QUOTE=Swamp Fox;50985][/QUOTE]
Swampy quit posting that. I've wasted enough time already watching it. :wink
[/QUOTE]Swampy quit posting that. I've wasted enough time already watching it. :wink
86.) bluecat - 08/21/2017
If we're going to have a fight at least have some ring girls.
87.) bluecat - 08/21/2017
88.) bluecat - 08/21/2017
Was cleaning out the freezer and noticed a pile of beef back ribs and short ribs. So I rubbed them in molasses, brown sugar, salt and cracked pepper. Put them in the smoker. Kept them around 200 + for around 5 hours.
Trout in background. Brined that in sugar, salt, lemon juice and bay leaves. That smoked for around 3 and half hours.
Juicy.
89.) Wild Bob - 08/21/2017
Easy now Fellers! I leave to go scouting and fling some arrows over the weekend and all of sudden...!
Y'all need some quality eclipse time in the zone of totality... :-)
Y'all need some quality eclipse time in the zone of totality... :-)
90.) Wild Bob - 08/21/2017
[QUOTE=luv2bowhunt;50995]
We used to be buds back in the old days...remember? I don't know anything about your 'discussion' with DParker, but come up here and my wife will blow you away with baked goods. She's a true master. I could skip the meat and go straight to the pie and cake and cookies and whoopie pies.
Just sayin'.
:co:[/QUOTE]
Jay es es Chrriiiist Man! You done did it this time Jerry! You crossed over to the dark side and admitted to liking cake!!!??? WTH...Swampy must be working his Voo-doo on you, that's all I can say about that. :-)
We used to be buds back in the old days...remember? I don't know anything about your 'discussion' with DParker, but come up here and my wife will blow you away with baked goods. She's a true master. I could skip the meat and go straight to the pie and cake and cookies and whoopie pies.
Just sayin'.
:co:[/QUOTE]
Jay es es Chrriiiist Man! You done did it this time Jerry! You crossed over to the dark side and admitted to liking cake!!!??? WTH...Swampy must be working his Voo-doo on you, that's all I can say about that. :-)
91.) Wild Bob - 08/21/2017
So, I'm just going to start this off by stating that I don't condone the language or reason for the (subject) in the following little video...
But I must say; there is some likeness between the personalities in this video and who all is left of the group 'round here from back in the day! I could just see everyone here on HC getting ready to go out on hunt together and it playing out just like this...
But I must say; there is some likeness between the personalities in this video and who all is left of the group 'round here from back in the day! I could just see everyone here on HC getting ready to go out on hunt together and it playing out just like this...
92.) Swamp Fox - 08/21/2017
"Full regalia seemed like a good idea at the time..."
93.) DParker - 08/25/2017
After spending 8 hours soaking in several changes of clean water...the brisket flat, which is now 8 lbs of corned beef, just went into the sous vide tub for a 36 hour, 155°F bath. Saturday morning it'll be cold shocked to bring the internal temperature down a bit. Then it'll get a rub of coarse-ground black pepper and coriander before going into the smoker for however long it takes to get the internal temp up to 165°F. With any luck I'll be making pastrami sammiches for late lunch/early dinner.
94.) Swamp Fox - 08/25/2017
[Insert raccoon-eating-popcorn-on-the-couch meme again, here]
:-)
:-)
95.) bluecat - 08/25/2017
Please don't.
96.) DParker - 08/26/2017
It sure [i]looks[/i] like pastrami. And it smells amazing.
The pepper in the rub gave it a fair amount of heat, which is tamed a little by the wheat bread, stone ground mustard and Swiss cheese here...
It's freakin' delicious.
The pepper in the rub gave it a fair amount of heat, which is tamed a little by the wheat bread, stone ground mustard and Swiss cheese here...
It's freakin' delicious.
97.) Swamp Fox - 08/26/2017
Droooool....
Tell me you're just sayin' that...
:hb:
Tell me you're just sayin' that...
:hb:
98.) DParker - 08/26/2017
The heat, which I'm guessing is due to the cracked black pepper and mustard powder in the rub really surprised me. My wife is going to hate it, but my kids will love it.
99.) billy b - 08/26/2017
Looks yummy!!
100.) bluecat - 08/27/2017
Wow, looks amazing.
101.) DParker - 08/27/2017
The more this heat lingers (yes, I can still taste it) the more I think it was due far more to the mustard powder than to the pepper. Next time I think I'll cut back on the pepper a bit, and just eliminate the mustard altogether.
102.) bluecat - 08/28/2017
You outdid yourself on that one mister. Have you eaten the whole thing yet?
103.) Wild Bob - 08/28/2017
Now, I'm hungry...thanks!
Looks incredible.
Looks incredible.
104.) DParker - 08/28/2017
[QUOTE=bluecat;51161]You outdid yourself on that one mister. Have you eaten the whole thing yet?[/QUOTE]
No, just the one sandwich so far...plus a few thin slices right after it came out of the smoker for QA purposes. I also gave about 3/4 lb to my daughter when she came over yesterday, brought a few slices into the office for my coworkers to sample, and will need to reserve some for my son when he comes over this weekend. Oh, and my sister-in-law has laid claim to some too. And then there's this old Jewish guy from New Jersey who lives in the assisted living facility my mother-in-law lives in. He's a funny old guy, so I told him my wife would smuggle some into him next weekend when she's there visiting her mother. I figure if NJ Jew gives it a thumbs-up then I've done something right.
It really shrunk up quite a bit, so after all of this sample-giving I might get another 1 lb or 2 out of it for myself....so I'm going to have to do this all over again.
No, just the one sandwich so far...plus a few thin slices right after it came out of the smoker for QA purposes. I also gave about 3/4 lb to my daughter when she came over yesterday, brought a few slices into the office for my coworkers to sample, and will need to reserve some for my son when he comes over this weekend. Oh, and my sister-in-law has laid claim to some too. And then there's this old Jewish guy from New Jersey who lives in the assisted living facility my mother-in-law lives in. He's a funny old guy, so I told him my wife would smuggle some into him next weekend when she's there visiting her mother. I figure if NJ Jew gives it a thumbs-up then I've done something right.
It really shrunk up quite a bit, so after all of this sample-giving I might get another 1 lb or 2 out of it for myself....so I'm going to have to do this all over again.
105.) bluecat - 08/28/2017
With regards to your sous vida machine, is it just the heating element you buy? In other words, do you provide the cookware etc.?
106.) DParker - 08/28/2017
[QUOTE=bluecat;51171]With regards to your sous vida machine, is it just the heating element you buy? In other words, do you provide the cookware etc.?[/QUOTE]
Essentially, yes. The sous vide cooker itself is a unit that consists of a heating element, a circulation impeller and an electronic control unit on top. You just clamp it on to the side of the cooking vessel of your choice, which can be anything from a small stock pot to a full-sized cooler (which work really well for this purpose as the insulation keeps the cooker from having to work so hard to keep the water hot.) Really, anything that's made of food safe material and can contain water heated to up to 180ºF or so (though for most things you won't get above 155ºF-160ºF, or thereabouts). And even though the food should never come in contact with the water (because it's sealed in the bag) you still want your container to be made from something food safe as a precaution, just in case a tiny leak develops in the bag and you don't notice it. Here's the Anova sous vide cooker I use, shown with the clamp that comes with it:
You can use it in something this small...
...or something this big...
Maybe even bigger. Do a little poking around on the web and you'll find people coming up with all sorts of creative solutions.
Essentially, yes. The sous vide cooker itself is a unit that consists of a heating element, a circulation impeller and an electronic control unit on top. You just clamp it on to the side of the cooking vessel of your choice, which can be anything from a small stock pot to a full-sized cooler (which work really well for this purpose as the insulation keeps the cooker from having to work so hard to keep the water hot.) Really, anything that's made of food safe material and can contain water heated to up to 180ºF or so (though for most things you won't get above 155ºF-160ºF, or thereabouts). And even though the food should never come in contact with the water (because it's sealed in the bag) you still want your container to be made from something food safe as a precaution, just in case a tiny leak develops in the bag and you don't notice it. Here's the Anova sous vide cooker I use, shown with the clamp that comes with it:
You can use it in something this small...
...or something this big...
Maybe even bigger. Do a little poking around on the web and you'll find people coming up with all sorts of creative solutions.
107.) bluecat - 08/28/2017
Thanks! That pastrami is pretty hard to look away from.
108.) bluecat - 08/28/2017
Let's say you did a big brisket. You've got the internal temp the way you want it BEFORE it goes into the smoker. Is it going to develop the flavor it needs from smoking when you've reduced the smoking time by quite a bit? I think things can get oversmoked and that's where the aluminum foil comes in but I'm wondering about the sous vida method.
109.) Swamp Fox - 08/28/2017
Don't make me bring back my Soggy Finnish Girls if we're gonna have an argument about bark again...
110.) Swamp Fox - 08/28/2017
Also, I have a question: In the pictures I've seen using insulated coolers, the machine is [COLOR="#FF0000"]a̶l̶w̶a̶y̶s̶ often[/COLOR] tucked off to the side. Is that where it's most out of the way of the meat, or is there some other reason, like the way the water circulates? Probably has more to do with the lid design, now that I rethink the question.
Love your show! I'll hang up now and take my answer off the air.
Love your show! I'll hang up now and take my answer off the air.
111.) crookedeye - 08/28/2017
is it just me but every time the sous vida machine is mention ..richard simmons pops into my head..
112.) DParker - 08/28/2017
[QUOTE=bluecat;51176]Let's say you did a big brisket. You've got the internal temp the way you want it BEFORE it goes into the smoker. Is it going to develop the flavor it needs from smoking when you've reduced the smoking time by quite a bit? I think things can get oversmoked and that's where the aluminum foil comes in but I'm wondering about the sous vida method.[/QUOTE]
Believe it or not it soaks up all the smoke flavor you'd want in that amount of time (3 hours, in this case). That surprised me at first, especially given all the opinions I'd read that cooked protein doesn't take up the smoke nearly as well as it does when raw. But then I read some science-y stuff on what really happens with smoking and the chemical reactions that impart the flavor (which, it turns out, is not really due to the actual smoke itself) and it made more sense. At least, until I went to sleep that night and all that understanding leaked out from my ears. In any event, my approach was to just boost both the heat (for it's impact on the exterior, like the bark and such) and the intensity of the smoke by using both chunks of pecan in the smoker tray AND filling my A-Maze-N smoker tube with 3 hours worth of pellets and igniting it on the bottom rack.
If you really love pastrami and can tie up the space in the fridge for a week without the lady of the house giving you grief over it I highly recommend giving this a whirl from scratch. It does take some room though because you have to keep the brisket completely submerged in the brine at all times. I used a 2.5 gallon zip-loc bag (actually 2 of them, because the seal on the first one was terrible, so I had to double-bag to make sure I didn't get a leak) and set it in a wide but shallow stock pot to keep the bag from spreading out, which kept the liquid pushed up over the top of the meat. A larger plastic container would be better, but I couldn't swing room for that at the time.
If you can't do that then you can always pick up an already corned beef and take it from there.
Believe it or not it soaks up all the smoke flavor you'd want in that amount of time (3 hours, in this case). That surprised me at first, especially given all the opinions I'd read that cooked protein doesn't take up the smoke nearly as well as it does when raw. But then I read some science-y stuff on what really happens with smoking and the chemical reactions that impart the flavor (which, it turns out, is not really due to the actual smoke itself) and it made more sense. At least, until I went to sleep that night and all that understanding leaked out from my ears. In any event, my approach was to just boost both the heat (for it's impact on the exterior, like the bark and such) and the intensity of the smoke by using both chunks of pecan in the smoker tray AND filling my A-Maze-N smoker tube with 3 hours worth of pellets and igniting it on the bottom rack.
If you really love pastrami and can tie up the space in the fridge for a week without the lady of the house giving you grief over it I highly recommend giving this a whirl from scratch. It does take some room though because you have to keep the brisket completely submerged in the brine at all times. I used a 2.5 gallon zip-loc bag (actually 2 of them, because the seal on the first one was terrible, so I had to double-bag to make sure I didn't get a leak) and set it in a wide but shallow stock pot to keep the bag from spreading out, which kept the liquid pushed up over the top of the meat. A larger plastic container would be better, but I couldn't swing room for that at the time.
If you can't do that then you can always pick up an already corned beef and take it from there.
113.) DParker - 08/28/2017
[QUOTE=crookedeye;51182]is it just me but every time the sous vida machine is mention ..richard simmons pops into my head..[/QUOTE]
If anything is making Richard Simmons pop into your head than you probably want to get some counseling about that.
If anything is making Richard Simmons pop into your head than you probably want to get some counseling about that.
114.) DParker - 08/28/2017
[QUOTE=Swamp Fox;51181]Also, I have a question: In the pictures I've seen using insulated coolers, the machine is always tucked off to the side. Is that where it's most out of the way of the meat, or is there some other reason, like the way the water circulates?[/QUOTE]
That's just to keep it out of the way and maximize room for the food.
[QUOTE=Swamp Fox;51181]Love your show! I'll hang up now and take my answer off the air.[/QUOTE]
East coast, you're on the air.
That's just to keep it out of the way and maximize room for the food.
[QUOTE=Swamp Fox;51181]Love your show! I'll hang up now and take my answer off the air.[/QUOTE]
East coast, you're on the air.
115.) crookedeye - 08/28/2017
i dont no but for some reason its seems like he would make a good spoke person for sous vida..
116.) Swamp Fox - 08/28/2017
Better sous vide than the Thigh Master...Just sayin'...
117.) Swamp Fox - 08/28/2017
[QUOTE=DParker;51183]...
If you really love pastrami and can tie up the space in the fridge for a week without the lady of the house giving you grief over it I highly recommend giving this a whirl from scratch. It does take some room though because you have to keep the brisket completely submerged in the brine at all times. I used a 2.5 gallon zip-loc bag (actually 2 of them, because the seal on the first one was terrible, so I had to double-bag to make sure I didn't get a leak) and set it in a wide but shallow stock pot to keep the bag from spreading out, which kept the liquid pushed up over the top of the meat. A larger plastic container would be better, but I couldn't swing room for that at the time.
If you can't do that then you can always pick up an already corned beef and take it from there.[/QUOTE]
I think I read somewhere that some guys use one of the drawers of the fridge for brining big pieces. The veggie crisper, for example. I don't know how common it is for a fridge to have a drawer big enough to do what you're doing.
If you really love pastrami and can tie up the space in the fridge for a week without the lady of the house giving you grief over it I highly recommend giving this a whirl from scratch. It does take some room though because you have to keep the brisket completely submerged in the brine at all times. I used a 2.5 gallon zip-loc bag (actually 2 of them, because the seal on the first one was terrible, so I had to double-bag to make sure I didn't get a leak) and set it in a wide but shallow stock pot to keep the bag from spreading out, which kept the liquid pushed up over the top of the meat. A larger plastic container would be better, but I couldn't swing room for that at the time.
If you can't do that then you can always pick up an already corned beef and take it from there.[/QUOTE]
I think I read somewhere that some guys use one of the drawers of the fridge for brining big pieces. The veggie crisper, for example. I don't know how common it is for a fridge to have a drawer big enough to do what you're doing.
118.) DParker - 08/28/2017
[QUOTE=Swamp Fox;51188]I think I read somewhere that some guys use one of the drawers of the fridge for brining big pieces. The veggie crisper, for example. I don't know how common it is for a fridge to have a drawer big enough to do what you're doing.[/QUOTE]
Actually, I suspect most modern fridge drawers are large enough for the task. It's just that ours are always chock-full of veggies, cheese, etc.
Actually, I suspect most modern fridge drawers are large enough for the task. It's just that ours are always chock-full of veggies, cheese, etc.
119.) bluecat - 08/28/2017
If I'm guessing correctly the unit itself doesn't have different heat settings, it just heats at one temperature and circulates. The temperature of meat continues to rise because heat is being retained in container, water and meat.
120.) Swamp Fox - 08/28/2017
One day I'm gonna meet a girl with a modern fridge and lots of room...
121.) DParker - 08/28/2017
[QUOTE=bluecat;51190]If I'm guessing correctly the unit itself doesn't have different heat settings, it just heats at one temperature and circulates. The temperature of meat continues to rise because heat is being retained in container, water and meat.[/QUOTE]
Well, it has heat settings in the sense that you set it to the desired target temperature and the unit heats the water to that temperature ans then automatically keeps it there.
Well, it has heat settings in the sense that you set it to the desired target temperature and the unit heats the water to that temperature ans then automatically keeps it there.
122.) bluecat - 08/28/2017
[QUOTE=DParker;51193]Well, it has heat settings in the sense that you set it to the desired target temperature and the unit heats the water to that temperature ans then automatically keeps it there.[/QUOTE]
Gotcha, that makes sense. A thermostat, duh.
So it's up to you to make sure that when internal meat temperatures hits the target temp, you shut things down. I realize you are given a pretty good idea of how long it will take but the unit simply heats the water and it's up to you to monitor meat temps. Correct?
Gotcha, that makes sense. A thermostat, duh.
So it's up to you to make sure that when internal meat temperatures hits the target temp, you shut things down. I realize you are given a pretty good idea of how long it will take but the unit simply heats the water and it's up to you to monitor meat temps. Correct?
123.) DParker - 08/28/2017
[QUOTE=bluecat;51194]Gotcha, that makes sense. A thermostat, duh.
So it's up to you to make sure that when internal meat temperatures hits the target temp, you shut things down. I realize you are given a pretty good idea of how long it will take but the unit simply heats the water and it's up to you to monitor meat temps. Correct?[/QUOTE]
Nope, you can just ignore it...for days, if you want to. Hence the "automatically keeps it there" part. And you can't monitor the actual heat temperature directly anyway, as it's inside of a sealed bag. But you don't need to, because after a couple of hours (maybe a little more in the case of a larger hunk of meat, like a pork shoulder) the interior of the meat is generally up to the same temperature as the surrounding water.
Then again, maybe you just meant that it's up to you to decide how long to leave the meat cooking at that temp...in which case you're right. Of course, there's also an optional timer function that you can set to alert you after the water has been at the target temp for the desired amount of time.
So it's up to you to make sure that when internal meat temperatures hits the target temp, you shut things down. I realize you are given a pretty good idea of how long it will take but the unit simply heats the water and it's up to you to monitor meat temps. Correct?[/QUOTE]
Nope, you can just ignore it...for days, if you want to. Hence the "automatically keeps it there" part. And you can't monitor the actual heat temperature directly anyway, as it's inside of a sealed bag. But you don't need to, because after a couple of hours (maybe a little more in the case of a larger hunk of meat, like a pork shoulder) the interior of the meat is generally up to the same temperature as the surrounding water.
Then again, maybe you just meant that it's up to you to decide how long to leave the meat cooking at that temp...in which case you're right. Of course, there's also an optional timer function that you can set to alert you after the water has been at the target temp for the desired amount of time.
124.) bluecat - 08/28/2017
Hmm, I think I'm misunderstanding how cooking really works (general sense).
So what's the difference between meat that hits 150 at 3 hours and meat that hits that mark and remains for an additional 20 hours? Once the internal temp of meat hits target isn't it cooked all it can be via the sous vida?
I realize it still needs to be smoked/grilled/whatever.
So what's the difference between meat that hits 150 at 3 hours and meat that hits that mark and remains for an additional 20 hours? Once the internal temp of meat hits target isn't it cooked all it can be via the sous vida?
I realize it still needs to be smoked/grilled/whatever.
125.) DParker - 08/28/2017
[QUOTE=bluecat;51196]Hmm, I think I'm misunderstanding how cooking really works (general sense).
So what's the difference between meat that hits 150 at 3 hours and meat that hits that mark and remains for an additional 20 hours? Once the internal temp of meat hits target isn't it cooked?[/QUOTE]
For most uses of the word "cooked" you're correct. However, the composition of the food continues to change over time even after it has hit the target temperature. In the case of proteins like beef and pork, fats slowly render, connective tissues break down, etc. And these changes can take place over a rather long period of time (influenced by temperature, of course). So while the temperature alone determines "doneness", time at a given temperature determines structure, and therefor texture. I could get a brisket's internal temp up to 155ºF in a fairly short period of time, but it's not going to be anywhere near tender at the moment that it hits that temp, let alone the falling-apart texture you typically want from brisket.
That's why the cooking time at target temp for cuts that aren't tough to begin with are typically an order of magnitude or so shorter (say, 2 hours @130ºF for a medium rare ribeye). In that case you're just trying to get the marbled fat to start to melt down a little, not turn the steak into mush.
Here's a pretty good read on the subject that should sort a lot of it out: [url]https://www.chefsteps.com/activities/what-is-sous-vide[/url]
So what's the difference between meat that hits 150 at 3 hours and meat that hits that mark and remains for an additional 20 hours? Once the internal temp of meat hits target isn't it cooked?[/QUOTE]
For most uses of the word "cooked" you're correct. However, the composition of the food continues to change over time even after it has hit the target temperature. In the case of proteins like beef and pork, fats slowly render, connective tissues break down, etc. And these changes can take place over a rather long period of time (influenced by temperature, of course). So while the temperature alone determines "doneness", time at a given temperature determines structure, and therefor texture. I could get a brisket's internal temp up to 155ºF in a fairly short period of time, but it's not going to be anywhere near tender at the moment that it hits that temp, let alone the falling-apart texture you typically want from brisket.
That's why the cooking time at target temp for cuts that aren't tough to begin with are typically an order of magnitude or so shorter (say, 2 hours @130ºF for a medium rare ribeye). In that case you're just trying to get the marbled fat to start to melt down a little, not turn the steak into mush.
Here's a pretty good read on the subject that should sort a lot of it out: [url]https://www.chefsteps.com/activities/what-is-sous-vide[/url]
126.) bluecat - 08/28/2017
Interesting, I learned something. Thanks.
127.) Swamp Fox - 08/28/2017
I just want a Diablo sandwich and a Dr. Pepper...And I'm in a g-d hurry...
128.) DParker - 08/28/2017
[QUOTE=bluecat;51198]I learned something.[/QUOTE]
OK...but try to not make a habit of it. We've got standards to uphold here.
[QUOTE=Swamp Fox;51199]I just want a Diablo sandwich and a Dr. Pepper...And I'm in a g-d hurry...[/QUOTE]
[video=youtube;rc8bBeGSS30]https://www.youtube.com/watch?v=rc8bBeGSS30[/video]
OK...but try to not make a habit of it. We've got standards to uphold here.
[QUOTE=Swamp Fox;51199]I just want a Diablo sandwich and a Dr. Pepper...And I'm in a g-d hurry...[/QUOTE]
[video=youtube;rc8bBeGSS30]https://www.youtube.com/watch?v=rc8bBeGSS30[/video]
129.) bluecat - 08/28/2017
+ 5 :-)
130.) Swamp Fox - 08/28/2017
LOL... I remember that bit! :clap:
I was thinking Sheriff Buford T. Justice in the diner scene, but that works, too!
I was thinking Sheriff Buford T. Justice in the diner scene, but that works, too!
131.) bluecat - 08/28/2017
:-):-)
132.) Swamp Fox - 08/28/2017
LOL...That's gotta be at least a +3.
"That's all ya got, lady?" :p
"That's all ya got, lady?" :p
133.) Swamp Fox - 08/28/2017
Who did the "large orange drink" bit? That's gotta be between 30 and 40 years ago, unless I'm wildly off.
134.) DParker - 08/29/2017
[QUOTE=Swamp Fox;51206]Who did the "large orange drink" bit? That's gotta be between 30 and 40 years ago, unless I'm wildly off.[/QUOTE]
I don't think you're off by much, if at all. I remember it from when I was somewhere between 18-20.
ETA: Found it...
[URL="https://en.m.wikipedia.org/wiki/Stevens_%26_Grdnic"]https://en.m.wikipedia.org/wiki/Stevens_%26_Grdnic[/URL]
I don't think you're off by much, if at all. I remember it from when I was somewhere between 18-20.
ETA: Found it...
[URL="https://en.m.wikipedia.org/wiki/Stevens_%26_Grdnic"]https://en.m.wikipedia.org/wiki/Stevens_%26_Grdnic[/URL]
135.) Swamp Fox - 08/29/2017
That's funny. Had no clue who did that and didn't even recognize the names from the video. The link says it was first broadcast in '82, but performed earlier.
I can remember that, but I can't remember if I cut off the stove this morning. The other day, I bought a pair of shorts and two big bags of cat food at Walmart. I bagged the shorts and threw them in the cart with the food. Rolled out to the parking lot, tossed everything in the car and stowed the cart in the corral like a good citizen. Went to the Piggly Wiggly for chicken and beer, got home to unload everything and...No shorts. Must have left them in the cart like a dummy. Drove back up to Walmart, spent half an hour in line to ask if anyone had turned them in, then got a refund when the answer was no.
Somewhere out there is a thrifty Walmart shopper who was paying attention like they tell you to over the intercom, with the only Size 34 shorts in the store.
So I guess the moral of the story is I can remember something from 1982, but I can't remember my shorts.
I can remember that, but I can't remember if I cut off the stove this morning. The other day, I bought a pair of shorts and two big bags of cat food at Walmart. I bagged the shorts and threw them in the cart with the food. Rolled out to the parking lot, tossed everything in the car and stowed the cart in the corral like a good citizen. Went to the Piggly Wiggly for chicken and beer, got home to unload everything and...No shorts. Must have left them in the cart like a dummy. Drove back up to Walmart, spent half an hour in line to ask if anyone had turned them in, then got a refund when the answer was no.
Somewhere out there is a thrifty Walmart shopper who was paying attention like they tell you to over the intercom, with the only Size 34 shorts in the store.
So I guess the moral of the story is I can remember something from 1982, but I can't remember my shorts.
136.) bluecat - 08/29/2017
Thirty four waist? Not too many customers from Walmart would be able to wear those. Probably still in the cart. Just sayin.
137.) DParker - 08/29/2017
[QUOTE=Swamp Fox;51210]Somewhere out there is a thrifty Walmart shopper who was paying attention like they tell you to over the intercom, with the only Size 34 shorts in the store.
So I guess the moral of the story is I can remember something from 1982, but I can't remember my shorts.[/QUOTE]
Coincidentally, 1982 was probably the last time I could wear anything with a 34" waist.
So I guess the moral of the story is I can remember something from 1982, but I can't remember my shorts.[/QUOTE]
Coincidentally, 1982 was probably the last time I could wear anything with a 34" waist.
138.) Swamp Fox - 08/29/2017
LOL...I checked the cart. It was way out at the far end of the parking lot because I like to walk rather than search for a close spot. Empty as Hillary's soul. Somebody worked quickly because I was only gone about an hour.
This is one of the slimmer Walmarts, where you find a lot of college students with high metabolisms, and illegal aliens who are humping too many bundles of shingles each day to put on any weight.
But I did briefly consider that the purchasing manager had made a conscious decision to stock only one pair, based on figures for nationwide demand...LOL
This is one of the slimmer Walmarts, where you find a lot of college students with high metabolisms, and illegal aliens who are humping too many bundles of shingles each day to put on any weight.
But I did briefly consider that the purchasing manager had made a conscious decision to stock only one pair, based on figures for nationwide demand...LOL
139.) bluecat - 08/29/2017
Shorts are so yesterday.
140.) DParker - 08/29/2017
[QUOTE=bluecat;51234]
Shorts are so yesterday.[/QUOTE]
Wow....John Cleese is looking rough.
Shorts are so yesterday.[/QUOTE]
Wow....John Cleese is looking rough.
141.) Swamp Fox - 08/29/2017
Five o'clock shadow: Ain't nobody got time for that...
142.) Swamp Fox - 08/30/2017
[SIZE=4][B]DRAG RACE[/B][/SIZE]
143.) bluecat - 08/30/2017
lol, "...and down the stretch they come."
144.) bluecat - 08/30/2017
[QUOTE=DParker;51235]Wow....John Cleese is looking rough.[/QUOTE]
The rigors of comedy can really take their toll.
The rigors of comedy can really take their toll.
145.) Swamp Fox - 08/30/2017
I had to crop the picture of gates 1-4 after their kids complained. It's okay. You couldn't really see them well anyway. It's almost like they were transparent.
146.) DParker - 04/15/2018
Well, after 8 months I finally got around to trying out that Cajun potato salad from back on page 1. I had to ad lib a tiny bit due to a couple of errors in the instructions (it never tells you to add the relish, and it never calls for any salt...and there's not nearly enough salt in the Tony Chachere's seasoning). Tasting it while it was still warm was underwhelming. It's decent, but I was expecting a little more flavor. We won't be eating it until tomorrow when the kids come over for my wife's birthday and some pulled pork shoulder that's going into the smoker first thing in the AM. Hopefully a night of chilling in the fridge will improve the 'tater salad's flavor a little. I'll post an after action report.
147.) bluecat - 04/15/2018
Yeah, potato salad needs some fridge time. Hopefully it will be fine.
148.) Swamp Fox - 04/15/2018
[QUOTE=DParker;50921]Wow, that [I]does[/I] look good. Nice find.
OK, Bob...change of plans. Bring that instead. :-)
ETA: I found the actual recipe that video is for: [URL="http://recipesforourdailybread.com/cajun-potato-salad/"]http://recipesforourdailybread.com/cajun-potato-salad/[/URL]
[INDENT]Who Dat! Best Cajun Potato Salad with Shrimp
Author: Diane @Recipes for our Daily Bread
Recipe type: Potato Cuisine: Cajun
Prep time: 20 mins Cook time: 20 mins Total time: 40 mins
Serves: 20 people
[B]Ingredients[/B]
[INDENT]5 pounds new potatoes, washed and cut into equal bite-size pieces
2 lbs of shrimp
¼ cup crab boil seasoning
1 -1/2 cups mayo
½ lbs bacon, cooked hard and crumbled - see oven bacon recipe on the blog.
Two tablespoons creole mustard
One tablespoon Worcestershire
½ cup celery, chopped fine
Six boiled, sliced eggs
Two teaspoons Tony Chachere's Creole seasoning
½ teaspoon black pepper
½ teaspoon granulated garlic
¼ cup sweet relish
[/INDENT]
[B]Instructions[/B]
[LIST]
[*]Wash and cut New Potatoes similar in size.
[*]Boil them until tender in Crab/Shrimp Boil seasoning in a large pot.
[*]Drain the water from the potatoes into another pot. Leave the potatoes in the pot.
[*]Bring the water to a boil and add the shrimp.
[*]Cook the shrimp until pink. DO NOT over cook.
[*]Do not wash the potatoes off. The mayo cuts the spice.
[*]Remove shrimp from the water. Peel and cut up if needed.
[*]Combine the potatoes, shrimp, chopped celery, sliced eggs, and crumbled bacon.
[*]In a separate bowl, combine the mayo, creole mustard, Worcestershire, Tony Chachere's Creole Seasoning, pepper, and garlic powder and mix well.
[*]Mix the dressing well with the potato, shrimp, celery, eggs, and bacon.
[*]Refrigerate
[/LIST]
[/INDENT][/QUOTE]
I'm surprised the Charere's is not salty enough ... Maybe I'm missing something.
OK, Bob...change of plans. Bring that instead. :-)
ETA: I found the actual recipe that video is for: [URL="http://recipesforourdailybread.com/cajun-potato-salad/"]http://recipesforourdailybread.com/cajun-potato-salad/[/URL]
[INDENT]Who Dat! Best Cajun Potato Salad with Shrimp
Author: Diane @Recipes for our Daily Bread
Recipe type: Potato Cuisine: Cajun
Prep time: 20 mins Cook time: 20 mins Total time: 40 mins
Serves: 20 people
[B]Ingredients[/B]
[INDENT]5 pounds new potatoes, washed and cut into equal bite-size pieces
2 lbs of shrimp
¼ cup crab boil seasoning
1 -1/2 cups mayo
½ lbs bacon, cooked hard and crumbled - see oven bacon recipe on the blog.
Two tablespoons creole mustard
One tablespoon Worcestershire
½ cup celery, chopped fine
Six boiled, sliced eggs
Two teaspoons Tony Chachere's Creole seasoning
½ teaspoon black pepper
½ teaspoon granulated garlic
¼ cup sweet relish
[/INDENT]
[B]Instructions[/B]
[LIST]
[*]Wash and cut New Potatoes similar in size.
[*]Boil them until tender in Crab/Shrimp Boil seasoning in a large pot.
[*]Drain the water from the potatoes into another pot. Leave the potatoes in the pot.
[*]Bring the water to a boil and add the shrimp.
[*]Cook the shrimp until pink. DO NOT over cook.
[*]Do not wash the potatoes off. The mayo cuts the spice.
[*]Remove shrimp from the water. Peel and cut up if needed.
[*]Combine the potatoes, shrimp, chopped celery, sliced eggs, and crumbled bacon.
[*]In a separate bowl, combine the mayo, creole mustard, Worcestershire, Tony Chachere's Creole Seasoning, pepper, and garlic powder and mix well.
[*]Mix the dressing well with the potato, shrimp, celery, eggs, and bacon.
[*]Refrigerate
[/LIST]
[/INDENT][/QUOTE]
I'm surprised the Charere's is not salty enough ... Maybe I'm missing something.
149.) Swamp Fox - 04/15/2018
It's my fervent hope that Melania knows how to make a good potato salad ...
150.) Swamp Fox - 04/15/2018
Chachere's ... Damn Alex McC and his semi-non-functioning edit button ....
151.) DParker - 04/15/2018
[QUOTE=Swamp Fox;55621]It's my fervent hope that Melania knows how to make a good potato salad ...[/QUOTE]
Yeah, it'd be a shame to have to kick her to the curb for having nothing to offer.
Yeah, it'd be a shame to have to kick her to the curb for having nothing to offer.
152.) Swamp Fox - 04/15/2018
She probably knows this already, but it's up to her to save this presidency ...
153.) DParker - 04/15/2018
Man, it ain't easy getting a smoker up to temperature...and keeping it there...when it's 37°F with 20 MPH winds outside.
154.) DParker - 04/15/2018
Well, after 24 hrs in the fridge the potato salad was a little better, but still not as good as I was expecting. There's a little heat from the crab boil, but other than that it's a bit bland, honestly It needs some more herbs and/or spices of some sort. Some dill would help but I'm not sure what else.
155.) Swamp Fox - 04/15/2018
Looking at it now, I bet 5 el bees of taters soak up a lot of flavor. And there's the mayo cutting some of the spice/tang as well.
The first thing that comes to my mind is tripling all the herbs and spices (I mean flavor components like mustard, etc. ) and going from there.
Next stop would be to add cayenne pepper, and the stop after that would be thyme.
Once I found a stage I liked, if it were still missing something elusive, I'd throw some Liquid Smoke at it and see what happened.
The first thing that comes to my mind is tripling all the herbs and spices (I mean flavor components like mustard, etc. ) and going from there.
Next stop would be to add cayenne pepper, and the stop after that would be thyme.
Once I found a stage I liked, if it were still missing something elusive, I'd throw some Liquid Smoke at it and see what happened.
156.) Swamp Fox - 04/15/2018
[QUOTE=Swamp Fox;55621]It's my fervent hope that Melania knows how to make a good potato salad ...[/QUOTE]
[QUOTE=DParker;55623]Yeah, it'd be a shame to have to kick her to the curb for having nothing to offer.[/QUOTE]
[QUOTE=Swamp Fox;55624]She probably knows this already, but it's up to her to save this presidency ...[/QUOTE]
[B]Magazine Editors Turn A Blind Eye To Melania[/B]
[url]https://nypost.com/2018/04/14/magazine-editors-turn-blind-eye-to-melania/[/url]
[QUOTE=DParker;55623]Yeah, it'd be a shame to have to kick her to the curb for having nothing to offer.[/QUOTE]
[QUOTE=Swamp Fox;55624]She probably knows this already, but it's up to her to save this presidency ...[/QUOTE]
[B]Magazine Editors Turn A Blind Eye To Melania[/B]
[url]https://nypost.com/2018/04/14/magazine-editors-turn-blind-eye-to-melania/[/url]
157.) bluecat - 04/15/2018
[QUOTE=DParker;55625]Man, it ain't easy getting a smoker up to temperature...and keeping it there...when it's 37°F with 20 MPH winds outside.[/QUOTE]
No pics? What kinda...
No pics? What kinda...
158.) Swamp Fox - 04/15/2018
Wait til he tries it with wood, or at least charcoal ... LOL
159.) DParker - 04/15/2018
[QUOTE=bluecat;55630]No pics? What kinda...[/QUOTE]
How about the end result? A 9 lb (originally) pork shoulder reduced to just under 6 lbs of finished pulled pork.
How about the end result? A 9 lb (originally) pork shoulder reduced to just under 6 lbs of finished pulled pork.
160.) bluecat - 04/15/2018
Thank you. Just understand you can't come in here with your blue tooth gizmos and gadgets, wave a few spices around and not include pictures. It ain't right.
161.) Swamp Fox - 04/15/2018
[QUOTE=DParker;55634]How about the end result? A 9 lb (originally) pork shoulder reduced to just under 6 lbs of finished pulled pork.
[/QUOTE]
That looks respectable.
[/QUOTE]That looks respectable.
162.) Swamp Fox - 04/16/2018
Don't throw any of that brown ketchup crap on it ...
LOL
LOL
163.) DParker - 04/16/2018
[QUOTE=bluecat;55635]Thank you. Just understand you can't come in here with your blue tooth gizmos and gadgets, wave a few spices around and not include pictures. It ain't right.[/QUOTE]
You're right. I'm scum. As penance I shall post the recipe I used for the rub. I was pretty pleased with the sweet/mild heat balance it delivered.
For each 5 lbs of meat:
1/4 cup paprika
1/4 cup dark brown sugar
3 Tbsp kosher salt
1 tsp ground black pepper
2 Tbsp garlic powder
1 Tbsp dried oregano
2 tsp chili powder
You're right. I'm scum. As penance I shall post the recipe I used for the rub. I was pretty pleased with the sweet/mild heat balance it delivered.
For each 5 lbs of meat:
1/4 cup paprika
1/4 cup dark brown sugar
3 Tbsp kosher salt
1 tsp ground black pepper
2 Tbsp garlic powder
1 Tbsp dried oregano
2 tsp chili powder
164.) Swamp Fox - 04/16/2018
Well, now I'm hungry again ...
165.) Swamp Fox - 04/16/2018
Lemon ...
Try lemon.
Try lemon.
166.) bluecat - 04/16/2018
Looks good but seems a little light on black pepper.
167.) DParker - 04/16/2018
[QUOTE=bluecat;55642]Looks good but seems a little light on black pepper.[/QUOTE]
I'd agree for a brisket rub. But I'm not as enamored of a pronounced pepper flavor on pork. Still, I suppose it could stand another tsp or 2.
I'd agree for a brisket rub. But I'm not as enamored of a pronounced pepper flavor on pork. Still, I suppose it could stand another tsp or 2.
168.) DParker - 04/16/2018
[QUOTE=Swamp Fox;55641]Lemon ...
Try lemon.[/QUOTE]
In the potato salad? That might work, given the shrimp.
Try lemon.[/QUOTE]
In the potato salad? That might work, given the shrimp.
169.) Swamp Fox - 04/16/2018
One of my favorite sammiches is porkloin on white or rye with Miracle Whip and a fair amount of black pepper.
Grated lemon peel vs. lemon juice?
Grated lemon peel vs. lemon juice?
170.) Swamp Fox - 03/10/2020
Thread highlights for those who weren't here the first time:
[QUOTE=billy b;50971]Silly geek, you can't make burnt ends in water, I guess the geek name for "burnt ends" would be "Soggy finish".[/QUOTE]
[QUOTE=Swamp Fox;50973]Who cares about the soggy finish?
They seem A-OK to me....
[/QUOTE]
[QUOTE=bluecat;50975]Golden delicious.[/QUOTE]
[QUOTE=DParker;50977]I have no idea what this is about, but I approve anyway.[/QUOTE]
Looks like whatever picture of sogginess I posted (Finnish bikini team, Finnish models mudwresting, steamy Finnish girls in the sauna... :grin:) has unfortunately disappeared, so I replenish this yummy thread with this:
You're welcome.
[QUOTE=billy b;50971]Silly geek, you can't make burnt ends in water, I guess the geek name for "burnt ends" would be "Soggy finish".[/QUOTE]
[QUOTE=Swamp Fox;50973]Who cares about the soggy finish?
They seem A-OK to me....
[/QUOTE][QUOTE=bluecat;50975]Golden delicious.[/QUOTE]
[QUOTE=DParker;50977]I have no idea what this is about, but I approve anyway.[/QUOTE]
Looks like whatever picture of sogginess I posted (Finnish bikini team, Finnish models mudwresting, steamy Finnish girls in the sauna... :grin:) has unfortunately disappeared, so I replenish this yummy thread with this:
You're welcome.
171.) Swamp Fox - 03/10/2020
Finnish food:
Reindeer, Boar, Horse
Also, canned bear meat.
No wonder the women look fantastic... LOL
Reindeer, Boar, Horse
Also, canned bear meat.
No wonder the women look fantastic... LOL
172.) DParker - 03/10/2020
Well, you certainly can't argue with the results.
173.) bluecat - 03/10/2020
[QUOTE=Swamp Fox;60272]Thread highlights for those who weren't here the first time:
Looks like whatever picture I posted (Finnish bikini team, Finnish models mudwresting, steamy Finnish girls in the sauna... :grin:) has unfortunately disappeared, so I replenish this yummy thread with this:
You're welcome.[/QUOTE]
Maybe Bernie is on to something...
Looks like whatever picture I posted (Finnish bikini team, Finnish models mudwresting, steamy Finnish girls in the sauna... :grin:) has unfortunately disappeared, so I replenish this yummy thread with this:
You're welcome.[/QUOTE]
Maybe Bernie is on to something...
174.) Swamp Fox - 03/12/2020
Oh, he's on something, alright ...
It's smoked, but it's not meat, fish or cheese.
(I will reserve further comment for a different thread, LOL)
It's smoked, but it's not meat, fish or cheese.
(I will reserve further comment for a different thread, LOL)
175.) crookedeye - 05/01/2020
wait until i tell the guys at the archery range about this..i"ll miss ole Bob i remember reading his review on the lone wolf hand climber..now i have 3 lone wolf stands.
176.) crookedeye - 05/01/2020
ooops wrong thread
177.) Swamp Fox - 05/01/2020
LOL ...
178.) crookedeye - 05/01/2020
i got a kick out of Jons post..theres more topics on here on how to cook a steak.. i actually did laugh out loud.
179.) Swamp Fox - 05/01/2020
It *was* a good post ... But I don't remember ever talking about Nancy Pelosi's cleavage ... LOL
But I haven't been able to get the image out of my head all day, now ... :wink
[Good one, Jon! :-):wave:]
But I haven't been able to get the image out of my head all day, now ... :wink
[Good one, Jon! :-):wave:]
180.) crookedeye - 05/01/2020
you no you were thinking about it though.. i dont understand the racist thing either,, i dont think i read anything on here racist..but o well
181.) crookedeye - 05/01/2020
maybe my pollock jokes might have been
182.) crookedeye - 05/01/2020
you never no in this day and time..
183.) Swamp Fox - 05/01/2020
Most of the smoked meats are racist ...
184.) Swamp Fox - 05/01/2020
[QUOTE=crookedeye;60752]maybe my pollock jokes might have been[/QUOTE]
LOL ... I actually thought of that ...
And yeah, I don't like the English ...
LOL ... I actually thought of that ...
And yeah, I don't like the English ...
185.) crookedeye - 05/01/2020
its ok to tell little jokes about pollocks, russian, chechs, chinease,white people....but a black person o boy thats out of line...
186.) crookedeye - 05/01/2020
we all do it at one time in are lives. youre only fooling youreselfs if you didnt..
187.) crookedeye - 05/01/2020
i forgot Mexican jokes also..didnt want to leave them out.
188.) Swamp Fox - 05/01/2020
Wait... Chinese jokes are okay?
Let me find my notepad ... I had it around here somewhere ...
:wink
Let me find my notepad ... I had it around here somewhere ...
:wink
189.) Swamp Fox - 05/01/2020
CE, you owe an apology to DP for hijacking his thread...
190.) crookedeye - 05/01/2020
ive learn there my vast experience.. the ones that clam other people racist are actually racist themselfs.
191.) crookedeye - 05/01/2020
[QUOTE=Swamp Fox;60760]CE, you owe an apology to DP for hijacking his thread...[/QUOTE]
He's probally thinking."O boy my pastrami thread really took off"..
He's probally thinking."O boy my pastrami thread really took off"..
192.) Swamp Fox - 05/01/2020
LOL ... +4
193.) crookedeye - 05/01/2020
the best steak i ever ate was a ribeye.. i smoked it for 20 minutes or so then seared it on the grill..man you talk about good.. jon needs to put that in his recipe book
194.) bluecat - 05/01/2020
You guys brighten my day. Every day I read your posts it reminds me to slow down, laugh at myself and quit being so serious.
Swampy, I can't tell you how many times I've thought of your post in the horse thread and burst out laughing.
It's ironic, in light of the other thread, no one has been more responsive and helpful regarding any topic but in this case hunting and equipment than Swamp Fox. I love you brother. And that goes for those varmints from Texas and Nebraska.
Swampy, I can't tell you how many times I've thought of your post in the horse thread and burst out laughing.
It's ironic, in light of the other thread, no one has been more responsive and helpful regarding any topic but in this case hunting and equipment than Swamp Fox. I love you brother. And that goes for those varmints from Texas and Nebraska.
195.) DParker - 05/01/2020
[QUOTE=Swamp Fox;60755]LOL ... I actually thought of that ...
And yeah, I don't like the English ...[/QUOTE]
I thought it was the Irish we didn't want?
And yeah, I don't like the English ...[/QUOTE]
I thought it was the Irish we didn't want?
196.) Swamp Fox - 05/01/2020
LOL ... +10
197.) Swamp Fox - 05/02/2020
[QUOTE=bluecat;60765]You guys brighten my day. Every day I read your posts it reminds me to slow down, laugh at myself and quit being so serious.
Swampy, I can't tell you how many times I've thought of your post in the horse thread and burst out laughing.
It's ironic, in light of the other thread, no one has been more responsive and helpful regarding any topic but in this case hunting and equipment than Swamp Fox. I love you brother. And that goes for those varmints from Texas and Nebraska.[/QUOTE]
Thank you. I've tried.
I do miss what this place once was, but as a hunter and a human bean, not as a "content contributor."
Swampy, I can't tell you how many times I've thought of your post in the horse thread and burst out laughing.
It's ironic, in light of the other thread, no one has been more responsive and helpful regarding any topic but in this case hunting and equipment than Swamp Fox. I love you brother. And that goes for those varmints from Texas and Nebraska.[/QUOTE]
Thank you. I've tried.
I do miss what this place once was, but as a hunter and a human bean, not as a "content contributor."
198.) bluecat - 05/02/2020
[QUOTE=Swamp Fox;60771]Thank you. I've tried.
I do miss what this place once was, but as a hunter and a human bean, not as a "content contributor."[/QUOTE]
^^^
Where is the like button? Lol
I do miss what this place once was, but as a hunter and a human bean, not as a "content contributor."[/QUOTE]
^^^
Where is the like button? Lol
199.) bluecat - 05/02/2020
[QUOTE=Swamp Fox;60768]LOL ... +10[/QUOTE]
I second that emotion.
I second that emotion.
200.) crookedeye - 05/02/2020
and then they claim us as us 4... you 4 shouldnt being doing this you 4 shouldnt be doing that.. am i right Billy or what
201.) Swamp Fox - 05/02/2020
LOL ... Don't drag Billy into this briar patch, Br'er Fox ...
Let it lay, outside the Four Musketeers ...
Let it lay, outside the Four Musketeers ...
202.) crookedeye - 05/02/2020
who gives a chit...its hunting..think about the guys who fought on hill 68 in vietnam.. now everyones going to leave a forum..
203.) crookedeye - 05/02/2020
we need to get billy into this..
204.) crookedeye - 05/02/2020
for some reason i always think about the marines on hill 68 in vietnam
205.) crookedeye - 05/02/2020
they were guys like me .you and a whole bunch of goobers
206.) crookedeye - 05/02/2020
i always say to myself if i was in a situation on hill 67.. i hope i would say..kill or be killed.. i dont no i guess you would have to turn into another person..
speaking of which i need to get me some pastrami
speaking of which i need to get me some pastrami
207.) bluecat - 05/02/2020
CE, somehow, I think you would survive anything.
208.) Swamp Fox - 05/02/2020
[QUOTE=crookedeye;60782]i always say to myself if i was in a situation on hill 67.. i hope i would say..kill or be killed.. i dont no i guess you would have to turn into another person..
speaking of which i need to get me some pastrami[/QUOTE]
LOL ... You're one of a kind ...
And I mean that like it's a good thing ... LOL
speaking of which i need to get me some pastrami[/QUOTE]
LOL ... You're one of a kind ...
And I mean that like it's a good thing ... LOL
209.) crookedeye - 05/02/2020
No you are one of a kind.. and i mean that in a devious way..
210.) Swamp Fox - 05/02/2020
Are you hitting on me?
211.) DParker - 05/02/2020
You're both a kind of one...and I have no idea how I mean that.
212.) Swamp Fox - 05/02/2020
LOL ...
213.) bluecat - 05/02/2020
Get a room.
214.) Swamp Fox - 05/02/2020
C'mere, snookums ...
Tell me how you shot that deer and all about your ozone machine.
Tell me how you shot that deer and all about your ozone machine.
215.) crookedeye - 05/02/2020
....
216.) crookedeye - 05/02/2020
ken norton was a bad ass..
217.) crookedeye - 05/02/2020
might of been john anderson.. that im thinking about.. you might think wrestling is phoney..tell that to john anderson..
218.) crookedeye - 05/02/2020
john anderson would bring the beat down on you.. and thats not a lie..
219.) crookedeye - 05/02/2020
you see the little guy in the video.. thats alex
220.) Swamp Fox - 05/02/2020
[QUOTE=crookedeye;60794]....[/QUOTE]
"The Four Horsemen Theme Song" ....
There's [sic, LOL] five of them there....
This is why I luv this sight [sic] .... LOL
It's brilliant. :-)
[QUOTE]Ximinez: NOBODY expects the Spanish Inquisition! Our chief weapon is surprise...surprise and fear...fear and surprise.... Our two weapons are fear and surprise...and ruthless efficiency.... Our *three* weapons are fear, and surprise, and ruthless efficiency...and an almost fanatical devotion to the Pope.... Our *four*...no... *Amongst* our weapons.... Amongst our weaponry...are such elements as fear, surprise.... I'll come in again. (Exit and exeunt)
Chapman: I didn't expect a kind of Spanish Inquisition.[/QUOTE]
"The Four Horsemen Theme Song" ....
There's [sic, LOL] five of them there....
This is why I luv this sight [sic] .... LOL
It's brilliant. :-)
[QUOTE]Ximinez: NOBODY expects the Spanish Inquisition! Our chief weapon is surprise...surprise and fear...fear and surprise.... Our two weapons are fear and surprise...and ruthless efficiency.... Our *three* weapons are fear, and surprise, and ruthless efficiency...and an almost fanatical devotion to the Pope.... Our *four*...no... *Amongst* our weapons.... Amongst our weaponry...are such elements as fear, surprise.... I'll come in again. (Exit and exeunt)
Chapman: I didn't expect a kind of Spanish Inquisition.[/QUOTE]
221.) crookedeye - 05/02/2020
remember the time jon and bullzi harking on the STS thing..[I] swear to god i thought them 2 where in love.. and thats fine..i thought it was kinda weird but i would never hate them for that. or leave a forum about it
222.) crookedeye - 05/02/2020
the STS... remember that thing??
223.) crookedeye - 05/02/2020
it was a carbon rod with a rubber stopper on the end...the way bullzi and jon put it..it was like the cure of the diesease to end all world hunger, i was like you got to be kiddin me..
224.) Swamp Fox - 05/02/2020
LOL ...
Turns out they were on to something...
BZ.... :-)
I miss that big lug.
Turns out they were on to something...
BZ.... :-)
I miss that big lug.
225.) crookedeye - 05/02/2020
them 2 were like fanatic about it..there wasnt a day where them 2 would be talkin about the STS..
226.) Swamp Fox - 05/02/2020
It did quiet a couple of my bows, but I mostly used some other versions that looked sharper ... LOL
Did it help me shoot better? If I recall, it made a little difference on one bow. That could have been just in my head. A quiet bow with no hand buzz is more fun to shoot and feels more like a death ray ...
:wink
Did it help me shoot better? If I recall, it made a little difference on one bow. That could have been just in my head. A quiet bow with no hand buzz is more fun to shoot and feels more like a death ray ...
:wink
227.) crookedeye - 05/02/2020
yes .and i miss bullzi to..i wish i had that big lugs number..
228.) Swamp Fox - 05/02/2020
[QUOTE=crookedeye;60806]yes .and i miss bullzi to..i wish i had that big lugs number..[/QUOTE]
867-5309
You're welcome.
:wink
867-5309
You're welcome.
:wink
229.) crookedeye - 05/02/2020
you no he did have the most post on here at one time
230.) crookedeye - 05/02/2020
did you get my text?
231.) Swamp Fox - 05/02/2020
No. I did get a garbled PM, tho ... LOL
Please resend. :wave:
Please resend. :wave:
232.) crookedeye - 05/02/2020
send me youre number again
233.) crookedeye - 05/02/2020
we need to get all are p and q"s together before alex shut down this site.
234.) crookedeye - 05/02/2020
then every odd year you hd to hear bullzi bullshit about the new bow he bought
235.) crookedeye - 05/02/2020
a smooth shooter
236.) crookedeye - 05/02/2020
i forgot last night . i have a couple of good indian jokes.. im not going to give them away now but.. but alot of them have the word HOW in them
237.) bluecat - 05/02/2020
The five, Um, four horsrman would have been perfect for the horse thread.
238.) DParker - 05/02/2020
[QUOTE=crookedeye;60815]i forgot last night . i have a couple of good indian jokes.. im not going to give them away now but.. but alot of them have the word HOW in them[/QUOTE]
239.) bluecat - 05/02/2020
She should be back at school...
240.) crookedeye - 05/03/2020
you guys ever see a coon and a cat fight?
241.) Swamp Fox - 05/03/2020
No, but I've heard of cows ...
242.) Swamp Fox - 05/03/2020
[QUOTE=DParker;60817][/QUOTE]
[QUOTE=bluecat;60818]She should be back at school...[/QUOTE]
She's quite the obnoxious llitle scold, isn't she?
Speaking of scolds, take a peek at the virus thread. Story in Wapo about company mob- scolded for taking stimulus money and now... wait for ... faces layoffs.
[/QUOTE][QUOTE=bluecat;60818]She should be back at school...[/QUOTE]
She's quite the obnoxious llitle scold, isn't she?
Speaking of scolds, take a peek at the virus thread. Story in Wapo about company mob- scolded for taking stimulus money and now... wait for ... faces layoffs.
243.) crookedeye - 05/03/2020
i did get a 1200 dollar check the other day... i was like thank you donald trump..
244.) crookedeye - 05/03/2020
in all serious they need to quit handing money out
245.) crookedeye - 05/03/2020
i bought the new hoyt bow
246.) crookedeye - 05/03/2020
dam virus
247.) bluecat - 05/03/2020
Hey CE, forgot to mention when I killed that NE buck at 0 degrees, I was wearing wooltimate bibs. I was never cold that day. I sat for 6 hours. The key also was a berber facemask. I had to buy those bibs off of eBay and paid through the nose.
248.) bluecat - 05/03/2020
[QUOTE=Swamp Fox;60821]She's quite the obnoxious llitle scold, isn't she?
Speaking of scolds, take a peek at the virus thread. Story in Wapo about company mob- scolded for taking stimulus money and now... wait for ... faces layoffs.[/QUOTE]
She's a little snot. Always scolding, no solutions.
Speaking of scolds, take a peek at the virus thread. Story in Wapo about company mob- scolded for taking stimulus money and now... wait for ... faces layoffs.[/QUOTE]
She's a little snot. Always scolding, no solutions.
249.) bluecat - 05/03/2020
[QUOTE=crookedeye;60825]i bought the new hoyt bow[/QUOTE]
Tell us about it model, axle to axle, give us all the specs please.
Tell us about it model, axle to axle, give us all the specs please.
250.) crookedeye - 05/04/2020
i bought the hoyt axius, about the same as the element..i still think my triax is one of the better bows i shot
251.) crookedeye - 05/04/2020
its been a bad 2020 year.. with the virus. people leaving the site.. next thing you"ll tell me is killer 2 inch hornets are invading the USA
252.) crookedeye - 05/04/2020
[QUOTE=bluecat;60827]Hey CE, forgot to mention when I killed that NE buck at 0 degrees, I was wearing wooltimate bibs. I was never cold that day. I sat for 6 hours. The key also was a berber facemask. I had to buy those bibs off of eBay and paid through the nose.[/QUOTE]
i wish i bought the bibs..i dont think they sell them anymore.. i have 2 jackets the pants and the vest in wooltimate great stuff
i wish i bought the bibs..i dont think they sell them anymore.. i have 2 jackets the pants and the vest in wooltimate great stuff
253.) DParker - 05/04/2020
[QUOTE=crookedeye;60831]its been a bad 2020 year.. with the virus. people leaving the site.. next thing you"ll tell me is killer 2 inch hornets are invading the USA[/QUOTE]
This is the cooking forum, so I guess the question should be, "Recipe for giant Asian murder hornet?"
[URL="https://www.cbsnews.com/news/murder-hornets-honeybees-united-states/"]https://www.cbsnews.com/news/murder-hornets-honeybees-united-states/[/URL]
That's a fist-full of "Nope" right there.
This is the cooking forum, so I guess the question should be, "Recipe for giant Asian murder hornet?"
[URL="https://www.cbsnews.com/news/murder-hornets-honeybees-united-states/"]https://www.cbsnews.com/news/murder-hornets-honeybees-united-states/[/URL]
That's a fist-full of "Nope" right there.
254.) crookedeye - 05/04/2020
damm hornets
255.) crookedeye - 05/04/2020
did i ever tell you guys the time i stepedd on one of those cenepedes..my shin bone was never the same
256.) crookedeye - 05/04/2020
i remember the time me and a couple buddys went elk hunting..we sent up are tents...this was another buddy i had that died ..but anyhow a mouse got in his tent/ it was crazy i never seen a grown man so afraid of a mouse
257.) crookedeye - 05/04/2020
my good buddy died at 54 or so the other buddy that i went elk hunting with that feared the mouse was in his 70
258.) crookedeye - 05/04/2020
life is short
259.) crookedeye - 05/04/2020
funny i drove to get a picture of some turkeys i won at a raffle with ken in grand island had a good time.. 2 weeks later he was dead
260.) crookedeye - 05/04/2020
i was giving him shit about the mouse in the tent thing that happen 20 yrs ago
261.) crookedeye - 05/04/2020
my other real good buddy came over my dads house.. we would all watch nascar on sunday,, i could see somthing wasnt right with him.. the next tuesday my mom called me and said he died i was like you got to be kiddin me.. thats why you guys should smile instead of aruguring and say wow life is good
262.) crookedeye - 05/04/2020
i used to post pics on here of are turkery hunts.. i used to call him the Jew...lol i miss that guy
263.) bluecat - 05/04/2020
[QUOTE=DParker;60833]This is the cooking forum, so I guess the question should be, "Recipe for giant Asian murder hornet?"
[URL="https://www.cbsnews.com/news/murder-hornets-honeybees-united-states/"]https://www.cbsnews.com/news/murder-hornets-honeybees-united-states/[/URL]
That's a fist-full of "Nope" right there.[/QUOTE]
I had no idea they were that big. I heard this morning where they can sting right through a beekeeper suit.
[URL="https://www.cbsnews.com/news/murder-hornets-honeybees-united-states/"]https://www.cbsnews.com/news/murder-hornets-honeybees-united-states/[/URL]
That's a fist-full of "Nope" right there.[/QUOTE]
I had no idea they were that big. I heard this morning where they can sting right through a beekeeper suit.
264.) crookedeye - 05/04/2020
i would like to see a bunch of those things attack swampy.. i would like to get in on video
265.) crookedeye - 05/04/2020
did i ever tell you guys about the time i was attacked by the red ants when i was in utah..
266.) DParker - 05/04/2020
[QUOTE=bluecat;60843]I had no idea they were that big. I heard this morning where they can sting right through a beekeeper suit.[/QUOTE]
It looks to me like they could sting through a suit of chain mail.
It looks to me like they could sting through a suit of chain mail.
267.) bluecat - 05/05/2020
[QUOTE=crookedeye;60845]did i ever tell you guys about the time i was attacked by the red ants when i was in utah..[/QUOTE]
Speaking of ants, there was that time I sat on a fire ant mound in Mississippi. We don't have those things in Kansas and had no idea what I was sitting on.
I know now.
Speaking of ants, there was that time I sat on a fire ant mound in Mississippi. We don't have those things in Kansas and had no idea what I was sitting on.
I know now.
268.) crookedeye - 05/05/2020
one of these days i would like to go elk hunting again..if dparker goes with his russian boltaction springfied then i"ll go..
269.) crookedeye - 05/05/2020
my hip isnt like it used to be
270.) crookedeye - 05/05/2020
[QUOTE=crookedeye;60848]one of these days i would like to go elk hunting again..if dparker goes with his russian boltaction springfied then i"ll go..[/QUOTE]
didnt that thing have the iron sights on the back with no scope
didnt that thing have the iron sights on the back with no scope
271.) crookedeye - 05/05/2020
there was like a 1 second delay when the pin would hit the primer
272.) crookedeye - 05/05/2020
ive notice a few centipedes in my house lately..i was walking through my kitchen.. and i seen what looked like the Godfather of all centipedes just sitting there on my wall..i didnt no if in should just leave him be or what
273.) crookedeye - 05/05/2020
tyhat thing was so big im sure he could take a mouse down
274.) bluecat - 05/05/2020
You should carry back-up when you walk around your house CE. If one of those things catches you unprepared and corners you, it's curtains.
275.) bluecat - 05/05/2020
Especially if they are rutting.
276.) bluecat - 05/05/2020
What's the good news?
Your house if full of large centipedes.
What's the bad news?
They're eating your brown recluse spiders.
Your house if full of large centipedes.
What's the bad news?
They're eating your brown recluse spiders.
277.) bluecat - 05/05/2020
Don't walk around naked like Joe Biden. Protect that thing.
278.) bluecat - 05/05/2020
Is the centipede the metric equivalent of the inch worm?
279.) bluecat - 05/05/2020
I'd go with bird shot and maybe some sort of incendiary device like a propane torch for close combat.
280.) crookedeye - 05/05/2020
them things are quick.. i think i panick to much when i try and kill them
281.) crookedeye - 05/05/2020
i swat to hard i thinks its fear
282.) crookedeye - 05/05/2020
you can never hit them hard enough... i stepedd on a spider one day and thought i broke my chin bone
283.) crookedeye - 05/05/2020
i think i panick and swat them at least 3 or 4 times
284.) crookedeye - 05/05/2020
theres no such thing as a coward when you going up agaisnt a centepede
285.) bluecat - 05/06/2020
Always have an exit strategy.
286.) Swamp Fox - 05/07/2020
[QUOTE=crookedeye;60824]in all serious they need to quit handing money out[/QUOTE]
They need to quit a lot of things.
Don't get me started ....
Talk about a government clufterstuck ....
They need to quit a lot of things.
Don't get me started ....
Talk about a government clufterstuck ....
287.) Swamp Fox - 05/07/2020
[QUOTE=DParker;60833]This is the cooking forum, so I guess the question should be, "Recipe for giant Asian murder hornet?"
[URL="https://www.cbsnews.com/news/murder-hornets-honeybees-united-states/"]https://www.cbsnews.com/news/murder-hornets-honeybees-united-states/[/URL]
That's a fist-full of "Nope" right there.[/QUOTE]
LOL .....
[URL="https://www.cbsnews.com/news/murder-hornets-honeybees-united-states/"]https://www.cbsnews.com/news/murder-hornets-honeybees-united-states/[/URL]
That's a fist-full of "Nope" right there.[/QUOTE]
LOL .....
288.) Swamp Fox - 05/07/2020
[QUOTE=crookedeye;60836]i remember the time me and a couple buddys went elk hunting..we sent up are tents...this was another buddy i had that died ..but anyhow a mouse got in his tent/ it was crazy i never seen a grown man so afraid of a mouse[/QUOTE]
[QUOTE=crookedeye;60837]my good buddy died at 54 or so the other buddy that i went elk hunting with that feared the mouse was in his 70[/QUOTE]
[QUOTE=crookedeye;60838]life is short[/QUOTE]
[QUOTE=crookedeye;60839]funny i drove to get a picture of some turkeys i won at a raffle with ken in grand island had a good time.. 2 weeks later he was dead[/QUOTE]
[QUOTE=crookedeye;60840]i was giving him shit about the mouse in the tent thing that happen 20 yrs ago[/QUOTE]
[QUOTE=crookedeye;60841]my other real good buddy came over my dads house.. we would all watch nascar on sunday,, i could see somthing wasnt right with him.. the next tuesday my mom called me and said he died i was like you got to be kiddin me.. thats why you guys should smile instead of aruguring and say wow life is good[/QUOTE]
[QUOTE=crookedeye;60842]i used to post pics on here of are turkery hunts.. i used to call him the Jew...lol i miss that guy[/QUOTE]
:tu:
:pray:
:applause:
[QUOTE=crookedeye;60837]my good buddy died at 54 or so the other buddy that i went elk hunting with that feared the mouse was in his 70[/QUOTE]
[QUOTE=crookedeye;60838]life is short[/QUOTE]
[QUOTE=crookedeye;60839]funny i drove to get a picture of some turkeys i won at a raffle with ken in grand island had a good time.. 2 weeks later he was dead[/QUOTE]
[QUOTE=crookedeye;60840]i was giving him shit about the mouse in the tent thing that happen 20 yrs ago[/QUOTE]
[QUOTE=crookedeye;60841]my other real good buddy came over my dads house.. we would all watch nascar on sunday,, i could see somthing wasnt right with him.. the next tuesday my mom called me and said he died i was like you got to be kiddin me.. thats why you guys should smile instead of aruguring and say wow life is good[/QUOTE]
[QUOTE=crookedeye;60842]i used to post pics on here of are turkery hunts.. i used to call him the Jew...lol i miss that guy[/QUOTE]
:tu:
:pray:
:applause:
289.) Swamp Fox - 05/07/2020
[QUOTE=crookedeye;60844]i would like to see a bunch of those things attack swampy.. i would like to get in on video[/QUOTE]
"Come out, ye Black and Tans ... "
Bring it on.
:wink
:beer:
"Come out, ye Black and Tans ... "
Bring it on.
:wink
:beer:
290.) Swamp Fox - 05/07/2020
[QUOTE=crookedeye;60845]did i ever tell you guys about the time i was attacked by the red ants when i was in utah..[/QUOTE]
[QUOTE=bluecat;60847]Speaking of ants, there was that time I sat on a fire ant mound in Mississippi. We don't have those things in Kansas and had no idea what I was sitting on.
I know now.[/QUOTE]
LOL ...
I'm sorry, but LOL ....
Next lesson: chiggers ... LOL
[QUOTE=bluecat;60847]Speaking of ants, there was that time I sat on a fire ant mound in Mississippi. We don't have those things in Kansas and had no idea what I was sitting on.
I know now.[/QUOTE]
LOL ...
I'm sorry, but LOL ....
Next lesson: chiggers ... LOL
291.) Swamp Fox - 05/08/2020
[QUOTE=crookedeye;60836]i remember the time me and a couple buddys went elk hunting..we sent up are tents...this was another buddy i had that died ..but anyhow a mouse got in his tent/ it was crazy i never seen a grown man so afraid of a mouse[/QUOTE]
[QUOTE=crookedeye;60837]my good buddy died at 54 or so the other buddy that i went elk hunting with that feared the mouse was in his 70[/QUOTE]
[QUOTE=crookedeye;60838]life is short[/QUOTE]
[QUOTE=crookedeye;60839]funny i drove to get a picture of some turkeys i won at a raffle with ken in grand island had a good time.. 2 weeks later he was dead[/QUOTE]
[QUOTE=crookedeye;60840]i was giving him shit about the mouse in the tent thing that happen 20 yrs ago[/QUOTE]
[QUOTE=crookedeye;60841]my other real good buddy came over my dads house.. we would all watch nascar on sunday,, i could see somthing wasnt right with him.. the next tuesday my mom called me and said he died i was like you got to be kiddin me.. thats why you guys should smile instead of aruguring and say wow life is good[/QUOTE]
[QUOTE=crookedeye;60845]did i ever tell you guys about the time i was attacked by the red ants when i was in utah..[/QUOTE]
[QUOTE=Swamp Fox;60874]"Come out, ye Black and Tans ... "
Bring it on.
:wink
:beer:[/QUOTE]
Okay, so they're a bit more Orange-ish than tan... But the same principle applies ... LOL :wink
[QUOTE=crookedeye;60837]my good buddy died at 54 or so the other buddy that i went elk hunting with that feared the mouse was in his 70[/QUOTE]
[QUOTE=crookedeye;60838]life is short[/QUOTE]
[QUOTE=crookedeye;60839]funny i drove to get a picture of some turkeys i won at a raffle with ken in grand island had a good time.. 2 weeks later he was dead[/QUOTE]
[QUOTE=crookedeye;60840]i was giving him shit about the mouse in the tent thing that happen 20 yrs ago[/QUOTE]
[QUOTE=crookedeye;60841]my other real good buddy came over my dads house.. we would all watch nascar on sunday,, i could see somthing wasnt right with him.. the next tuesday my mom called me and said he died i was like you got to be kiddin me.. thats why you guys should smile instead of aruguring and say wow life is good[/QUOTE]
[QUOTE=crookedeye;60845]did i ever tell you guys about the time i was attacked by the red ants when i was in utah..[/QUOTE]
[QUOTE=Swamp Fox;60874]"Come out, ye Black and Tans ... "
Bring it on.
:wink
:beer:[/QUOTE]
Okay, so they're a bit more Orange-ish than tan... But the same principle applies ... LOL :wink
292.) Swamp Fox - 05/08/2020
This is how PBS stays in business ...
293.) bluecat - 05/08/2020
I like what Mathew McConaughey has done with his hair.
294.) Swamp Fox - 05/08/2020
LOL ...
Where M. McC goes... So goes the country ,,,
Freakin' remaster:
Where M. McC goes... So goes the country ,,,
Freakin' remaster: