All About Pocket Knives

Posted: **Tue Sep 26, 2023 3:06 am**

Smoked Meatball sandwiches. Chorizo, Bison , Hot Italian Sausage and lean hamburger. Tons of garlic, onion, various peppers, sweet and otherwise and numerous spices. Added habanero, jalapeño and serrano.
Most ingredients were smoked.

Posted: **Tue Sep 26, 2023 6:26 pm**

Some fine looking grub you have going there my friend. Those sliced meatballs look really nice.

And the piece of cutlery thrown in doesn't look too shabby either.

Posted: **Wed Sep 27, 2023 12:10 am**

Thanks my friend! Hope you are well.

Jerry

Posted: **Sun Oct 01, 2023 6:44 pm**

A cheap, not the best cut Chuck. Marinated for 24 hours. And some mac that I haven't done in a long while. The roast had plenty of veggies as seen in marinade bag. Chunky crust. About 190 IT. Almost at brisket temp. Tender. Mild lingering heat.
The veggies pictured go in the mac as well.
Both smoked dishes, including half and half, butter and cream cheese, etc for mac. 10 cups of assorted cheese. Topped with Panko bread crumbs sprayed with duck fat before final smoke. Smoked paprika after taking it off.

Posted: **Mon Oct 02, 2023 3:33 am**

Last nights Dinner. Air fried Rump Steak with hot English mustard as a condiment, some steamed broccoli and pumkin.

Remnants.

Posted: **Mon Oct 02, 2023 3:43 am**

Nice cudgee! Thanks for sharing. What's the info on the English hot mustard? If that is it on plate rim, looks thick. I love spucy mustard. Love heat personally in most of my meals.

Posted: **Mon Oct 02, 2023 3:50 am**

zp4ja wrote: ↑Mon Oct 02, 2023 3:43 am Nice cudgee! Thanks for sharing. What's the info on the English hot mustard? If that is it on plate rim, looks thick. I love spucy mustard. Love heat personally in most of my meals.

That's it, i usually spread it thick on the side of the plate otherwise it can be overpowering and you lose the flavour of the meat. A small amount with each piece gives it a nice little kick a long though. Goes okay with most meats, but is best known for having with steak or roast beef.

It's not runny like most of the American mustard we have here, and is a lot hotter.

Posted: **Mon Oct 02, 2023 3:56 am**

What brand my friend? Got a pic of jar or bottle?
Hopefully available in the states as well.

Thanks, Jerry

Posted: **Mon Oct 02, 2023 5:28 am**

zp4ja wrote: ↑Mon Oct 02, 2023 3:56 am What brand my friend? Got a pic of jar or bottle?
Hopefully available in the states as well.

Thanks, Jerry

I believe a brand called Colemans may be available in America. Google it and see what you come up with.

Posted: **Mon Oct 09, 2023 12:36 am**

I see it cudgee! Colman, no "e".

17 hour brisket. Medley smoked veggies. Not many veggies types that aren't in there. Sauce was olive oil, lemon juice, Frank's Hot and a bottle of Stella Artois.

Posted: **Sun Oct 15, 2023 11:04 pm**

This afternoons cook. Smoked tri tip vegetables medley. May do a reverse sear after smoker...

Went off book on this one as I usually do.

Old CASE XX 6265 Hunter Second Cut Bone as always in kitchen, razor sharp carbon blades. That is my cooking knife among other tasks.

Threw a cut up brick of cream cheese in there for God knows what reason. And a stick of butter of course.

Sauce is bottle of Stella, olive oil, soy and W sauce, Frank's Hot.

Jerry

Posted: **Mon Oct 16, 2023 1:30 am**

Finished cook. Reverse sear. Pulled out and broiled then added back. Put meat and drained veggies on fresh Italian bread. Good stuff.

Posted: **Sun Oct 22, 2023 7:51 pm**

Tri tip reverse sear yesterday. Medium.

Basting baby backs today. Hand ground old school pestal and mortar peppercorns. Lots of other spices.
Baste is pineapple and apple juice, w sauce, soy, Tapitio and a few spices.

Low and slow. 180 degree smoke in oak. No 321 method or wrap.

EDIT: Zero BBQ sauce either. I don't use it personally. YMMV!

Posted: **Mon Oct 23, 2023 1:42 am**

A very small hair under. Why God made microwaves...

Tasty!

Posted: **Mon Oct 23, 2023 2:00 am**

You are doing some pretty wild things, Jerry. Wish I could be your taste tester.

Posted: **Mon Oct 23, 2023 2:18 am**

Wild is my middle name Brother. Just start with a basic plan then improvise.

You would be welcome at my table anytime John.

Hope you and yours are well. Really enjoy your farm pics and travels.

Jerry

Posted: **Sun Oct 29, 2023 12:38 am**

Just made some red potatoes in a small batch to see if it was good.

Red potatoes, garlic, onion, sweet peppers, melted butter and olive oil.

Spices were Holy Cow, Holy Gospel, granulated onion and garlic, white pepper, rosemary, and a pinch of dry mustard. Mortar and pestaled peppercorns..

Oak smoked at 400 for 45 minutes. Bigger batch next time. Lasting mild heat but not to hot. All the little veggies and spices got slightly crunchy. Was a surprise on what it was.

Try it out. Would come out phenomenal in an oven at 400 for 45 minutes as well. Toothpick runs through easy and they are done.

Posted: **Sun Oct 29, 2023 4:27 am**

Jerry, my man, I can't scroll through this thread without my mouth waterin'! You have posted some marvelous pictures of your creations.
Today at half time (FSU/Wake Forest) I made some venison sausage burgers for lunch. They looked so good cookin' on the stove, I took a picture and thought maybe I'd post it alongside some of Jerry's exotic creations just to show how po' folks in the Florida Panhandle celebrate a good college football game. Should have got a final product picture but the 2nd half started and we sat down, said the blessin' and devoured the deer burgers that were enhanced with lettuce, tomatoes, sliced onions, homemade pickles, mustard and Dukes Mayonnaise on some little fancy buns Miss Joy got at the store.

: Venison sausage burgers cooking during half time.

Keep those fancy creations coming, Jerry!

Treefarmer

Posted: **Sun Oct 29, 2023 6:33 am**

Thanks Phillip for the compliments.

Those look like some mighty fine deer burgers.
I love a good Bambi burger. Or any wild game for that matter..

Good stuff you got there. Especially with loved ones. Jerry

Posted: **Sun Oct 29, 2023 9:20 pm**

zp4ja wrote: ↑Sun Oct 29, 2023 12:38 am Just made some red potatoes in a small batch to see if it was good.

Red potatoes, garlic, onion, sweet peppers, melted butter and olive oil.

Spices were Holy Cow, Holy Gospel, granulated onion and garlic, white pepper, rosemary, and a pinch of dry mustard. Mortar and pestaled peppercorns..

Oak smoked at 400 for 45 minutes. Bigger batch next time. Lasting mild heat but not to hot. All the little veggies and spices got slightly crunchy. Was a surprise on what it was.

Try it out. Would come out phenomenal in an oven at 400 for 45 minutes as well. Toothpick runs through easy and they are done.

Do love me some spuds. It's the Irish in me, and they look spectacular.

Posted: **Sun Oct 29, 2023 9:21 pm**

treefarmer wrote: ↑Sun Oct 29, 2023 4:27 am Jerry, my man, I can't scroll through this thread without my mouth waterin'! You have posted some marvelous pictures of your creations.
Today at half time (FSU/Wake Forest) I made some venison sausage burgers for lunch. They looked so good cookin' on the stove, I took a picture and thought maybe I'd post it alongside some of Jerry's exotic creations just to show how po' folks in the Florida Panhandle celebrate a good college football game. Should have got a final product picture but the 2nd half started and we sat down, said the blessin' and devoured the deer burgers that were enhanced with lettuce, tomatoes, sliced onions, homemade pickles, mustard and Dukes Mayonnaise on some little fancy buns Miss Joy got at the store.002.JPG

Keep those fancy creations coming, Jerry!
Treefarmer

One of lives joys. Burgers on a grill, nothing fancy, just good old fashioned wholesome food.

Posted: **Sun Oct 29, 2023 10:59 pm**

Thanks cudgee! I smoked up some more today for the work week...
Red potatoes, sweet and bell peppers, onion, jalapeño, and a ton of garlic. Zest of a whole lemon. Tons of spices including dry mustard. Good coating of olive oil.

Came out very tasty.

I have a tri tip on smoker now that I stabbed all over and inserted fresh garlic slices. Always do that on leg o lamb. Rub, spices, etc.

Jerry

Posted: **Mon Oct 30, 2023 2:15 am**

Oak smoked, rubbed, garlic clove embedded, butter basted reverse sear tri tip.
Is pretty stellar meat. Forgot to take pics after reverse sear and post carve but it turned out phenomenal.
Last pic was just off smoker, pre-broiler reverse sear.

Jerry

Posted: **Sat Nov 04, 2023 11:10 pm**

Doing some mad scientist smoker cooks again this weekend. Love to just go with it with a basic plan and just improvise, change and enjoy the cook. Best part is sharing my bounty with others. Dish 1 is smoked green beans and a plethora of other veggies.

Been enjoying the veggie smokes lately. Great side.

Smoked mac and brisket to follow. Won't be ready till tomorrow...

Game day.

Jerry

Posted: **Sun Nov 05, 2023 4:33 pm**

Herb is coming over soon for some knife talk, I have our lunch planned out. The wine is for cooking.

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