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Post by farmgirl on Dec 31, 2019 18:02:52 GMT
We are having chili with all the fixings, taco salad, or chili cheese dogs. We will also have several pies, if anyone wants something sweet. For tomorrow, we are having ham and beans, and Reuben sandwiches.
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Post by TxGal on Dec 31, 2019 18:27:08 GMT
Tonight we're having a low country boil and Mississippi mud pie for dessert.
Tomorrow for lunch is a taco bar and potluck desserts. It's our family's big holiday gathering. Dinner will be black-eyed peas, collards, and cornbread. š
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Post by woolybear on Dec 31, 2019 18:44:32 GMT
I always did crab legs and steamed shrimp for New Years Eve...not this year, just not up to all that. Tomorrow will be roast pork, sauerkraut, and mashed potatoes/gravy.
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Post by DEKE on Dec 31, 2019 18:46:43 GMT
today is frig clean out day. Lunch was pinto bean soup. There's lots left over and bound for the freezer. Dinner will be your choice of a Swiss chicken casserole, pepper steak, twice baked potatoes, ham/pasta casserole, upside down peach cake, or a few other things.
Tomorrow, I'm going to smoke a beef brisket for the first time. I bought a temp gauge that has an alarm if the temp goes above or below. I'm hoping that will improve my smoking. Any advice is greatly welcomed because this is a coking technique where I've got lots to learn. Sides will be our home grown sweet potatoes, pork-n-beans, and a waldorf salad.
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Post by Jolly on Dec 31, 2019 19:07:16 GMT
New Year's Day is mandatory black-eyed peas, cabbage and cornbread.
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Post by Deleted on Dec 31, 2019 20:13:20 GMT
Every year, my sister sends us Omaha Steaks filet mignon and lobster tails, which we have for our New Year's Eve dinner.
Tomorrow will be catch as catch can, because we're picking up some hay, and hoping to get the CJ7 back on the road.
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Post by paisley on Dec 31, 2019 20:23:45 GMT
Left overs remodeled.
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Post by BrewDaddy on Dec 31, 2019 21:40:46 GMT
Taco Tuesday for NYE, then likely whatever they do for NY day for dinner. But if they don't have anything special going, I was going to try my hand at cornish pasties... so either the the dinner at the bar and pasties for lunch the rest of the week, or pasties for dinner...
bd
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Post by TxGal on Dec 31, 2019 21:45:04 GMT
New Year's Day is mandatory black-eyed peas, cabbage and cornbread. I see you was raised right too! š
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Post by Ozarks Tom on Dec 31, 2019 22:17:59 GMT
New Year's Day is mandatory black-eyed peas, cabbage and cornbread. Yep.
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Post by Txsteader on Dec 31, 2019 23:46:03 GMT
Purple hull peas, collard greens and cornbread here.
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Post by woolybear on Jan 1, 2020 0:50:59 GMT
today is frig clean out day. Lunch was pinto bean soup. There's lots left over and bound for the freezer. Dinner will be your choice of a Swiss chicken casserole, pepper steak, twice baked potatoes, ham/pasta casserole, upside down peach cake, or a few other things. Tomorrow, I'm going to smoke a beef brisket for the first time. I bought a temp gauge that has an alarm if the temp goes above or below. I'm hoping that will improve my smoking. Any advice is greatly welcomed because this is a coking technique where I've got lots to learn. Sides will be our home grown sweet potatoes, pork-n-beans, and a waldorf salad. Ok I copied and pasted this from my facebook group...if you tell anyone where it came from I will deny everything...I know nothing. Credit is given at the beginning to Jim Fanto. He is THE guru for the masterbuilt electric smoker group
Jim's Secret Beef Brisket REV. 4 (Updated) Jim FantoĀ·Saturday, May 5, 2018Ā· Jim's Secret Beef brisket Jim's Rub simple 50/50 Kosher Salt and Course Black pepper (4Tbs each) 1/4 tsp garlic powder granulated 1/4 tsp onion powder granulated 1 tbs paprika 1/2 tbs cayenne pepper Or TEXAS Style: 50/50 Kosher Salt and Black Pepper ( Toneās Restaurant Style Black Pepper is a 14-16 mesh) Or whatever Rub You want to use. Wood: Hickory, or Oak or Mesquite Option 1 (No Wrap) OK here's the secret: Trim the Fat cap to 1/4 - 1/8 inch also cut out any hard fat. Make sure your brisket is cold before trimming it will make it easier to cut. Then lay down an even coat of the rub all over (Don't skimp on the rub but you donāt want to over apply it.) Pat the rub in donāt rub it. Wrap put in refrigerate overnight. Take Brisket out 1 hr before you put it in the smoker. Preheat smoker to 235 or 250 add your favorite wood chips every 45 minuets to 1 hr for as long you want. Or A-Maze-N pellet smoker or cold smoker. I will add smoke 6-8 hrs or longer. Add Apple cider vinegar or water to the water pan about 1/2 full. Vent 1/2 open. Cook at 235-250 fat cap down. Put point over heating element middle shelf. Smoke until internal temp. of 198-203. If your going to spritz it ( I use apple cider vinegar) start when your brisket reaches internal temp of 165 then every 2 hours until done. **Note: If your smoking a brisket flat, since it doesn't have enough fat. Put it Fat Cap Down. I recommend spritz with apple cider vinegar at 160-165 wrap in foil and Place back in smoker until internal temperature 198. (Smoke at 235Ā°-250Ā°)Pull wrap in a towel and place in a cooler for at least 1 hr. The longer the better. IF YOUR LOOKIN YOU AINāT COOKIN. Remove wrap in butcher paper (**optional**) double wrap in Aluminum foil and a towel place it into an empty cooler and pile some towels on top to take up the air space and increase the insulation. Let it rest at least 1 hour to let the juices redistribute back in the meat. ( The longer you can leave it the better) before slicing. Option 2 (Wrap in Pink Butcher paper Aaron Franklins Way) Use Jim's secret brisket recipe above. For this Texas style used 50/50 kosher salt and coarse black pepper, fill water pan with water ( I use Apple Cider Vinegar) smoked it at 250 ( could have done it at 275) at the 6 a 6 1/2 hour mark checked on it. If you liked the color and it was coming out of the stall. You want to wait until it comes out of the stall to wrap. ( I use Pink Butcher I got from Amazon NON WAXED) the Butcher paper is not like the Texas crutch where you use foil to push it through the stall. Butcher paper gives you a softer bark and a great color on the bark. Use 2 sheets about 30" long over lap them wrap the brisket and put it back in the smoker until internal temp was 203. You can keep it wrapped and lower the smoker temp to 150 put it back in the smoker to let it rest for 2hrs. You could do the same thing and wrap in foil an place in a cooler. Well that's it really simple. Disclaimer: This Recipe was only tested with Pink Butcher Paper. Any other butcher paper use at your own risk. Now don't tell any one it's a secret... Note 1: I also do the bend test.Which is bend the brisket if itās stiff donāt buy it, but if it bends then it a good one. The other thing I try to do is buy a better grade. Select=Good, Choice=Better, Prime=Best. Note 2: You always want to use Kosher salt and not Table salt, Table salt is too fine and will clump in spots. If you feel that Jimās Rub might be too salty for your taste the use 3 tbs and not 4 tbs. Note 3: It should take approximately 1 hour to 1 1/2 hrs per pound when cooking at 225 degrees. If you increase the temp to 250 degrees, it would shave 15 minutes off of the cook time for each pound. @ 250 you can est. 1 hr - 1 hr 15 min\ LB. As always, check intrenal temp and cook to desired internal temp. NOT TIME. If you are cooking more then one you would not combine the weight of your briskets for a total time. Base your cooking time on the individual brisket. When I do mine I do Fat Cap up so as not to wash off the rub as the fat melts. Note 4: In the first few hours your temp will rise and you think it will get done way sooner then you thought. Don't panic just wait, it will settle down and you'll see a lot slower rise. Then the stall will happen around 160-170 at this point the brisket is shrinking and pushing out moisture when itās done it will then start to climb again. āDONāT PANICā Note 5: I put the meat probe in the point, I donāt temp the flat because when the point is done the flat will be done. I know you say itās thinner but trust me when the point is 198Ā° the flat will be 186Ā°. You will notice the flat temperatures climbing faster but donāt worry it will settle down. The fat from the point will help keep it moist. Note 6: āIF YOUR LOOKIN YOU AINāT COOKINā ENJOY ENJOY
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Post by BrewDaddy on Jan 1, 2020 2:34:58 GMT
Nothing going on at the bar tomorrow, so I'm doing the Cornish Pasties both for my meal tomorrow, and likely lunch at work Thurs/Friday... If you are curious, here's the recipe: foodwishes.blogspot.com/2014/12/the-cornish-pasty-if-youre-going-to.htmlI've got my lard and water icing down in preparation of making the dough tonight, and I'll work on the meat/veg filling in the morning, or perhaps later tonight if I'm still sober enough to be wielding a very sharp chef's knife... Happy New Year everyone!!! brew
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Post by willowgirl on Jan 1, 2020 13:59:28 GMT
I think I'll make some Puerto Rican rice and beans if we get back from feeding the cows in time for me to cook anything before I have to leave for work!
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Post by Deleted on Jan 1, 2020 18:28:29 GMT
Here itās s big pot of pork roast and sour kraut with black eyed peas. The sour kraut is from a local festival that makes it in bulk yearly. Supposedly this year they made 9 tons and sold out by 12n of the second day of the festival! I did my part by buying 6 qrts of it. Itās delicious!
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