All About Pocket Knives

Porkchop cudgee? Never understood the apple sauce part. Like mint jelly and lamb. Love lamb. Could eat daily but heck no on anything on it

Looks real good. Cast iron is the ticket.

Jerry

zp4ja wrote: ↑Thu May 18, 2023 1:44 am Porkchop cudgee? Never understood the apple sauce part. Like mint jelly and lamb. Love lamb. Could eat daily but heck no on anything on it

Looks real good. Cast iron is the ticket.

Jerry

Leave me out of Mint Jelly and Lamb also, but, Lamb and some home made Mint Sauce, now that is another matter. Made this the other day.

Looks fantastic, cudgee! And some briquettes have been ordered. I'll be firing up the grill soon!

Dan In MI wrote: ↑Thu May 18, 2023 5:23 am Looks fantastic, cudgee! And some briquettes have been ordered. I'll be firing up the grill soon!

Interesting cudgee. Certainly looks good. Hint of mint I might entertain. Just prefer tasting the meat. Personally, I love flavor of lamb.

Sauces, jelly, etc, falls into same category as bbq sauce for me. RARELY use it. Even on ribs. A cooking spritz, all over that.

Jerry

Hey cudgee. Be interested to know the mint sauce mix. Olive oil and some mint? Maybe, some spices and garlic as well.
My inquiring mind want to know...

Jerry

zp4ja wrote: ↑Sun May 21, 2023 5:08 am Hey cudgee. Be interested to know the mint sauce mix. Olive oil and some mint? Maybe, some spices and garlic as well.
My inquiring mind want to know...

Jerry

Your wish is my command. A cup of white vinegar, or half and half white vinegar and malt vinegar. A tablespoon of raw sugar, or you can substitute a good honey, stir till the sugar or honey dissolves then add some fresh finely chopped mint. If you don't have fresh you can substitute dry mint. Pour into a bottle or any sort of container. Then just pour over your lamb. White wine vinegar can also be used, whatever you have on hand. It is not sickly like the thick mint gel. The longer you leave it the mint flavour is absorbed into the vinegar. Just shake when you use it.

Interesting cudgee. May put my own twist on it as I do with almost all recipes. Would have never guessed
.vinegar as part of your concoction.. Good deal and thanks for sharing.
Will try it out. May try your recipe in future with some olive oil and Frank's Hot.
No offense of course as I always deviate from recipes.
Another reverse sear tri tip. Phenomenal.

Jerry

zp4ja wrote: ↑Sun May 21, 2023 11:10 pm Interesting cudgee. May put my own twist on it as I do with almost all recipes. Would have never guessed
.vinegar as part of your concoction.. Good deal and thanks for sharing.
Will try it out. May try your recipe in future with some olive oil and Frank's Hot.
No offense of course as I always deviate from recipes.
Another reverse sear tri tip. Phenomenal.

Jerry

It's been too long since I've had a tri-tip!

Getting off the meat theme for a change. Have some fish marinating for lunch, about and hour and a half away on Sunday Morning. Been raining all night and still raining so stuck inside, so starting thinking about lunch early and felt like some fish i had in the fridge. Just wanted to spice it up a bit.

Looks great cudgee. Not adverse to fish. What kind is it?

zp4ja wrote: ↑Sun May 28, 2023 1:53 am Looks great cudgee. Not adverse to fish. What kind is it?

It's called Gummy Shark. Does not have any bones nor teeth. Only flat cartilage for teeth, but is very tasty. Here is photo of one just caught, not my photo but will give you and idea. And the other pic is of the fillet i bought next to an open knife. The knife is 7 inches open and the fillet is about 20 inches open. So i got 3 feeds out of one fillet. This is Friday nights dinner. Grilled a fillet in some Macadamia oil with some butter and poured the remaining oil from the pan over the fish with some salt and pepper, and fried potatoes.

Wow. Cudgee, thanks for sharing. Looks like an excellent meal my friend.
Jerry

This is another Thread here at AAPK that is a great learning portal. I have learnt a great deal here about other peoples/cultures cuisines and foods.

My daughter made tacos

This used to be a staple in peoples kitchens when i was growing up, but then became unavailable because the medical profession said it was unhealthy. If you read the ingredients i don't know how they came up with that idea. A friend of mind told me about this available online. It is so good, just adds so much flavour and is actually good for you. Made a crockpot of soup, been cooking all day, just having some now.

Interesting, cudgee. I love Vietnamese phò, and it is made by first boiling beef bones for hours, and then adding lots of different spices and delicious goodies. It looks like your concentrate would be a good shortcut. My three favorite phò variations are the one with tripe, fatty tendon, flank steak and brisket; meatball (nice smoky flavor); and white meat chicken. You're making me hungry!

1967redrider wrote: ↑Wed Jun 07, 2023 1:06 pm Interesting, cudgee. I love Vietnamese phò, and it is made by first boiling beef bones for hours, and then adding lots of different spices and delicious goodies. It looks like your concentrate would be a good shortcut. My three favorite phò variations are the one with tripe, fatty tendon, flank steak and brisket; meatball (nice smoky flavor); and white meat chicken. You're making me hungry!

It would make an excellent shortcut in Vietnamese Pho.

Great stuff cudgee and John. Appreciate the info.

At some point, I will be trying beef tallow in a smoke cook out. Been looking at it. Not sure of dish yet. Hear it is phenomenal cooking instead of something like vegetable oil, etc.

Jerry

zp4ja wrote: ↑Thu Jun 08, 2023 4:18 am Great stuff cudgee and John. Appreciate the info.

At some point, I will be trying beef tallow in a smoke cook out. Been looking at it. Not sure of dish yet. Hear it is phenomenal cooking instead of something like vegetable oil, etc.

Jerry

One bit of advice, use it sparingly till you get used to it, it is concentrated so can be over powering if you use too much. But leaves vegetable oil and such for dead. I have started using Macadamia Oil a bit, has a high smoking point, tastes better and is better for you. Same thing you use less of it than those cheap oils.

Thanks for the info and advice, my Friend.

Jerry

Eustace wrote: ↑Thu Jun 01, 2023 7:04 pm My daughter made tacos

Meant to say they look deeeeeeeeeeelicious.

Low and slow on a thick chuck and brats right now. Smoke temp is 180. IT is 120. Will peach wrap at 150 IT. Cooking the chuck like brisket. Take off for rest at 190 to 195 IT. Total cook time likely around 8 or 9 hours. 1 hour rest in peach paper in dry YETI cooler before slicing. 4 pound thick cut.

Jerry

Cooked as described. Came out well. Second pic is sopping peach paper after 1 hour rest in YETI dry cooler wrapped in a bath size towel.

Jerry