Weekend Cooking & Drinking Thread

[BeastMan]

I can eat this weekend so I'm firing up the grill!

[SapperDawg]

Thinking of hitting up the cornbread festival in South Pittsburg, TN tomorrow.

[BeastMan]

Just pulled a ribeye, sirloin, deer sausage, and deer tamales from the deep freeze for tomorrow. Drinking a Sweet Water Hash Session IPA. Great beer

[Liverpooldawg]

Not cooking this weekend, eating with the in-laws. I did have a new beer for me though, Straight to Ale's Monkey's Uncle, GREAT beer.

[Uncle Ruckus]

I'm at work until mid to late May so I won't be cooking or drinking for a while. I will be fishing though, at least there's that.

[BeastMan]

I'm at work until mid to late May so I won't be cooking or drinking for a while. I will be fishing though, at least there's that.

Nothing wrong with that. If I could fish at work...

[Uncle Ruckus]

Can't always do it, just depends on the scope of work and the client.

[SpeckleDawg]

I'm currently in Switzerland and have made a point to try as many local beers, of course. Unfortunately, I haven't thought to take many food pics, but it's an international food heaven here. We've had Greek, Italian, Thai, Turkish and some bar food at Irish and English pubs in the last few days, as well as some great Italian, French & Swiss wines.

Swiss beer atop Mt. Pilatus
http://i1319.photobucket.com/albums/t668/kbs68/E75D4806-2D14-4607-AF41-F1D08C941E8A_zpsk1l2j4r2.jpg (http://s1319.photobucket.com/user/kbs68/media/E75D4806-2D14-4607-AF41-F1D08C941E8A_zpsk1l2j4r2.jpg.html)

House beer at Town Hall Brewery in Luzern with one hell of a view.
http://i1319.photobucket.com/albums/t668/kbs68/2109A978-8609-469D-B0C0-BC90B586CA96_zpslmabycef.jpg (http://s1319.photobucket.com/user/kbs68/media/2109A978-8609-469D-B0C0-BC90B586CA96_zpslmabycef.jpg.html)

http://i1319.photobucket.com/albums/t668/kbs68/84A06E85-41DC-432A-B5B9-5AD74AB228E1_zpsl8smmfoc.jpg (http://s1319.photobucket.com/user/kbs68/media/84A06E85-41DC-432A-B5B9-5AD74AB228E1_zpsl8smmfoc.jpg.html)

[SpeckleDawg]

This may entertain a few of you for an hour this evening.

http://www.kcrw.com/music/shows/morning-becomes-eclectic/sturgill-simpson

[BeastMan]

Freaking awesome updates speck

[BeastMan]

Just lit the grill and grabbed a brew. Left some better out to get soft and made my custom butter: chives, roasted minced garlic, and jalape?o seasoning. When the steak come off, they all get a tablespoon on the butter and covered to rest for 5 minutes.

http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/B66D2027-ACA8-4251-8294-2A7081C3111E_zpshrsjgris.jpg

http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/9D223867-F2E4-4D22-8AEF-E09DE24DE628_zpsre8fbcc4.jpg

[BrunswickDawg]

Took the top off of my Jeep to enjoy a gorgeous Coastal Georgia day and took my daughter out on her first lesson driving a 5 speed. Somehow, my clutch survived. Grilled filets for the girls and a t-bone for me, seasoned with sea salt, pepper, garlic, and oregano. Paired with baked potato and Caesar salad.
http://i356.photobucket.com/albums/oo8/BrunswickDawg/Mobile%20Uploads/image_zpsakrocc5x.jpeg (http://s356.photobucket.com/user/BrunswickDawg/media/Mobile%20Uploads/image_zpsakrocc5x.jpeg.html)
http://i356.photobucket.com/albums/oo8/BrunswickDawg/Mobile%20Uploads/image_zpsn3fjf6fe.jpeg (http://s356.photobucket.com/user/BrunswickDawg/media/Mobile%20Uploads/image_zpsn3fjf6fe.jpeg.html)

[BeastMan]

This is the weather where a jeep is perfect. I could see myself driving one in this weather

[SapperDawg]

Started the day with some pressure canned venison sausage biscuits and fried eggs:

http://i375.photobucket.com/albums/oo192/scumglove/3AC438B0-BB0E-4430-BF78-C7BA2E78D1CF_zpsfsele9kx.jpg (http://s375.photobucket.com/user/scumglove/media/3AC438B0-BB0E-4430-BF78-C7BA2E78D1CF_zpsfsele9kx.jpg.html)

Went from that to the National Cornbread Festival in South Pittsburg, TN. Had the best huspuppies I have ever ate there:

http://i375.photobucket.com/albums/oo192/scumglove/63EC50F3-C916-48B4-B5D9-3F9FF7C04F09_zpsawaqh7cy.jpg (http://s375.photobucket.com/user/scumglove/media/63EC50F3-C916-48B4-B5D9-3F9FF7C04F09_zpsawaqh7cy.jpg.html)

Chilling with a New Belgium folly 12 pack on the back porch enjoying the view.

[BeastMan]

http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/9D6C6A9F-1D65-4128-A16A-E3694BC53B56_zpsvnvbsgyg.jpg

[BrunswickDawg]

This is the weather where a jeep is perfect. I could see myself driving one in this weather
Deal with my wife is I can drive whatever I want as long as I pay cash for it. When I first moved here in '00, I bought a '91 Celica convertible from my uncle. Drove it like a Ferrari until the engine blew at 210,000 miles. Wasn't practical to get back into a soft top until my daughter turned 16. I gave her my old Camry, and I got the '94 YJ - no a/c, no carpet, no top from April - October. Just a loud stereo and the wind across my balding head. Absolutely love it.

[BeardoMSU]

Tonight I made beef bourguignon, with a side of potato and zucchini hash. For dessert I made a salted caramel creme brulee, which was especially good.

[CadaverDawg]

Started the day with some pressure canned venison sausage biscuits and fried eggs:

http://i375.photobucket.com/albums/oo192/scumglove/3AC438B0-BB0E-4430-BF78-C7BA2E78D1CF_zpsfsele9kx.jpg (http://s375.photobucket.com/user/scumglove/media/3AC438B0-BB0E-4430-BF78-C7BA2E78D1CF_zpsfsele9kx.jpg.html)

Went from that to the National Cornbread Festival in South Pittsburg, TN. Had the best huspuppies I have ever ate there:

http://i375.photobucket.com/albums/oo192/scumglove/63EC50F3-C916-48B4-B5D9-3F9FF7C04F09_zpsawaqh7cy.jpg (http://s375.photobucket.com/user/scumglove/media/63EC50F3-C916-48B4-B5D9-3F9FF7C04F09_zpsawaqh7cy.jpg.html)

Chilling with a New Belgium folly 12 pack on the back porch enjoying the view.

Gracious those venison biscuits look incredible. Mouth watering.

I wish y'all would start posting a reminder thread on the main forum on Friday's....I can't seem to remember this forum, but absolutely love it when I visit.

I had a tremendous ribeye with baked potato, but didn't take pics. Kudos to all of you on the food, drink, jeeps, views....I'm jealous.

[Uncle Ruckus]

Started the day with some pressure canned venison sausage biscuits and fried eggs:

http://i375.photobucket.com/albums/oo192/scumglove/3AC438B0-BB0E-4430-BF78-C7BA2E78D1CF_zpsfsele9kx.jpg (http://s375.photobucket.com/user/scumglove/media/3AC438B0-BB0E-4430-BF78-C7BA2E78D1CF_zpsfsele9kx.jpg.html)
http://www.active.com/bay-st-louis-ms/running/distance-running-races/2nd-annual-it-takes-two-couples-relay-event-2-of-5-2016
Went from that to the National Cornbread Festival in South Pittsburg, TN. Had the best huspuppies I have ever ate there:

http://i375.photobucket.com/albums/oo192/scumglove/63EC50F3-C916-48B4-B5D9-3F9FF7C04F09_zpsawaqh7cy.jpg (http://s375.photobucket.com/user/scumglove/media/63EC50F3-C916-48B4-B5D9-3F9FF7C04F09_zpsawaqh7cy.jpg.html)

Chilling with a New Belgium folly 12 pack on the back porch enjoying the view.
Holy hell, what am I looking at? Explain this pressure canned venison. I thought I'd had every form of venison, now I'm intrigued.

[BeastMan]

Tonight I made beef bourguignon, with a side of potato and zucchini hash. For dessert I made a salted caramel creme brulee, which was especially good.

The salted caramel creme brule has my attention

[SapperDawg]

Holy hell, what am I looking at? Explain this pressure canned venison. I thought I'd had every form of venison, now I'm intrigued.

I was doing a fair amount of reading on processing game in a shelf stable way over the last year or so. I was thinking of just canning chunks of meat, as I have seen done in the past, for chili or tacos or whatever. I was talking with an old timer about this, and he told me about his granny canning sausage balls after the spring hog butchering every year. Swore those were the best sausage patties he ever had.

Turns out, there is a wealth of information about this. Rather the canning balls, I decided to do patties. I did a test batch of venision and pork. Bottom line: coarse ground venison breakfast sausage light on sage, with between 10-15% fat content is the way to go. The coarse grind maintains the best texture after the pressure canning process.

Takes about 2 mins to heat these through in a skillet when you pull it down. My test batch was in half-pint jars. I will be doing a full run soon of wide mouth pint jars. I have seen this done with link sausage as well, but I have to say, the texture on those cannot be very good.

Check this tread: http://www.elitedawgs.com/showthread.php?40019-Weekend-Cooking-amp-Drinking-Thread-Sick-of-Recruiting-Edition&p=495518&viewfull=1#post495518

[BeardoMSU]

The salted caramel creme brule has my attention

It was really good. I'll have to take a picture next time. I've made creme brulee before, but this was the first time I made a caramel one.

Interesting fact: when you make creme brulee, you essentially make an English custard (i.e., creme anglaise), but if instead of baking that mixture, you put in an ice-machine, voila...you've got ice-cream.