1.) DParker - 08/13/2018

...when you smoke 9 lbs of beef short ribs and 6 lbs of St. Louis cut pork ribs for a family gathering of 6 adults and a 4 year-old girl, just because you're tired of seeing them in the freezer (the ribs, not the family). This is what was left [I]after[/I] everybody had stuffed themselves.

2.) Swamp Fox - 08/14/2018

So you're saying the glass is half full ...

That looks like Thursday Night Football to me ... If they played Thursday Night Football in the pre-season.

3.) DParker - 08/14/2018

" Just a little haat attack!"

4.) Swamp Fox - 08/14/2018

My first guess is Cliff from [I]Cheers[/I]...

What do I win?

5.) DParker - 08/25/2018

Am I the only one who had a haggis and eggs scramble for breakfast?

6.) DParker - 08/26/2018

Soon...

7.) bluecat - 08/27/2018

Man, that all looks pretty tasty DP. You're getting to be quite the chef.

8.) DParker - 08/27/2018

[QUOTE=bluecat;56836]Man, that all looks pretty tasty DP. You're getting to be quite the chef.[/QUOTE]

I'd like to claim some chefery on my part with the haggis, but...



The bacon is good though. What I really need to work on now is how to get a little more intensity out of the flavorings I've been putting in during the cure without having to use ridiculous amounts of everything. The belly cut on the left was done with a basic equilibrium cure + some smoked paprika, cumin and chili powder. The other is just basic cure + cracked black pepper. You can detect those spices in both, but just barely. The problem is that most things other than salts just don't penetrate the meat and fat well, so when the surface treatment is rinsed off after the cure there's very little left with the meat. So I think I need to look into some sort of post-cure treatment to liven things up a little.

9.) bluecat - 08/27/2018

I was going to ask where you procured some of those ingredients, but really didn't want to know the answer. Where in the world do you get a can of haggis? Wiggly Piggly?

10.) DParker - 08/27/2018

[QUOTE=bluecat;56840]I was going to ask where you procured some of those ingredients, but really didn't want to know the answer. Where in the world do you get a can of haggis? Wiggly Piggly?[/QUOTE]

I got two cans of the pictured brand from Amazon. It's not bad, though they lean just a bit heavily on the cinnamon for my tastes. But then I found a local shop (and by "local" I mean a 40 mile drive from my house to another 'burb on the other side of Dallas) that sells all manner of British comestibles, where I procured two more cans of what I'm led to believe is a slightly better U.S.-friendly version:



I haven't opened either of them yet, so the jury's still out. But if I can manage to bag a deer this year without completely destroying the lungs and heart I'm going to attempt what's known as a "Royal Haggis" (venison-based). There are even some historical schools of thought that hold it to be the original version of the dish, and that it was actually introduced to the Scots by Vikings.

11.) bluecat - 08/27/2018

Bloody Vikings...

12.) bluecat - 08/27/2018

Wouldn't you just love to know the thought processes of someone creating this dish. "Mm, now what spice would compliment lungs and heart? Cinnamon, yes that's it!"

And you thought is was just for sweet pastries.

13.) DParker - 08/27/2018

[QUOTE=bluecat;56843]Wouldn't you just love to know the thought processes of someone creating this dish. "Mm, now what spice would compliment lungs and heart? Cinnamon, yes that's it!"[/QUOTE]

I imagine it actually went more along the lines of...

"What do think I should add to the lungs, heart, liver and oats to make the kids eat it?"

"Everything you've got."

14.) Swamp Fox - 08/28/2018

[QUOTE=bluecat;56842]Bloody Vikings...[/QUOTE]



+4

15.) Swamp Fox - 08/28/2018

[QUOTE]You may ask yourself what does this have to do with the Vikings? Well the word Haggis actually derives from the Norse word ‘Baggi’ meaning bag or parcel. The dish may have been brought over to Scotland by the Vikings who colonised Orkney, Shetland and large parts of the North and West. Indeed it is almost identical to the Scandinavian dish ‘Lungmos’ – except there is more barley in the haggis. With this in mind we contacted the Viking age farmstead of Gunnes gård in Sweden and asked them if they could create a ‘Baggi’ dish in the way our ancestors may have done over a millennium ago.

[Instructions follow.]

[url]https://www.followthevikings.com/blog/haggis-or-braggi[/url]
[/QUOTE]




"First, find a rain deer ..."

16.) DParker - 08/28/2018

All that said, I'll still be drinking Scotch with mine rather than Akvavit.

17.) DParker - 09/01/2018

Once again, all is right with the world.

18.) bluecat - 09/02/2018

Nice!