Non-BBQ Food pRon

[HappyHighwayman]

So in my youth a popular local deli sold this Jewish beef sausages called "Karnazlach" and I found a recipe:

https://www.meatsandsausages.com/sausage-recipes/fresh/american/karnatzlach

Jazzed up the spices a little and added jalapenos. Will post photos later. Also added some bacon for fat.

 

[R3DS!X]

So you took a Jewish recipe and added Bacon?

 

[HappyHighwayman]

Yes

 

[Abacinator]

Blasphemer

 

[HappyHighwayman]

Used the rest to make empanadas

 

[HappyHighwayman]

And made them bigger to bring to work

 

[R3DS!X]

Funny I just made a bunch of empanadas last night. I'll take pics when I fry 'em up.

 

[R3DS!X]

I filled them with diced onion, cumin, ground chili, paprika, cyanne? (Kai Anne), garlic, salt, ground beef, rice, and cheese.

If I had tomatoes I would have added them. Still good though

 

[westie]

Jambalaya. Heavy on the shrimp. I use linguica because I'm from here. I like how its flavor melds with everything else.

 

[HappyHighwayman]

I've been wanting to try a proper Jambalaya recipe

 

[HappyHighwayman]

I call this the "Boss" blend. Because it's for my boss. ANd his wife. 1.05 lb.

 

[R3DS!X]

Jambalaya. Heavy on the shrimp. I use linguica because I'm from here. I like how its flavor melds with everything else.

A better sausage to use anyway. I'm a bit partial though

 

[HappyHighwayman]

Looks overcooked but it's medium rare

Holy crap. Such good texture. 10 day dry aged beef crips up nicely.

 

[Brokenlink]

Can't wait or my beef to dry up. It's been about five or six days.

 

[HappyHighwayman]

So good. Gets a crust like no store bought ground beef does.

I think my mix needs a little more fat though.

 

[Brokenlink]

I'm buying a new fridge for meat stuff tomorrow. Stand up fridge with no freezer. Depending on how I feel I may do some dry aged steaks (buy a rib roast and stick it in for a couple of months). But it means no charcuterie. It's kind of either or.

 

[HappyHighwayman]

I agree. I'm using mine solely for dry aging beef. I may try 28 day dry aged steak but I think it's only worth it if you do a large cut like a rib roast and cut into rib steaks.

[YOUTUBE]-trFg5sZC18[/YOUTUBE]

Texture is soooo good. I need more fat.

 

[HappyHighwayman]

The Meatrix Reloaded

 

[CocoLoco]

Puntastic!

 

[westie]

I baked a whole chicken tonight. I love doing a whole chicken cuz the house smells so good. Salt, pepper, garlic powder, onion powder and thyme. That's my favorite bake right now. $6.85 whole chicken. Baked red potatoes and carrots cooked in the chicken drippings.