Thursday, March 14, 2024

Venison Bratwurst


      Barb shot a very nice Axis doe early March.  Perfect for the freezer she was 90 lbs. dressed and will provide about 40-50 lbs. of meat as well as burger and brats.  This is a new twist for us this year.  We have butchered our own venison for many years, including burger and breakfast sausage patties.  This year a new arena: bratwurst.  We now have a much larger sausage stuffer (5 lb capacity) and are ready to tackle it. 

 

      First of all, we grind all of our trim meat, using extra suet for fat.  For this I use lots of trim pork fat from the summer cooking.  If I need more then I use beef fat or bacon.  All do the job.  Once I have separated all the grind we intend wrapped/frozen for burger, I mix the seasonings for the bratwurst and mix thoroughly.  You will regrind this at least once more including to add cheese if you wish.  I forgot the cheese.  This is a maiden voyage, so far....at least no icebergs.   



     I use real pork casings for this.  They are packed in salt and sealed.  I take out what I need and soak them in warm water.  Seal the rest in the bag.  Once I am ready to stuff, I fill the stuffer hopper barrel and soak casings and then place them on the fill end of the stuffer.  Yes, just like putting on a condom.  Keep the casings in the water as you feed it as it makes the case more pliable and easier to feed.  Bring it out a little bit and tie off the end.  Then begin to turn the stuffer handle so that it begins to fill the casings.  From now on it is a timing thing.  Keep turning the handle to fill the casings and keep filling casings full while guiding the casing along at a decent speed to allow filling behind it without excess pressure or it will burst.  Trust me.  Move them along into a circle (these are easier to handle).  

This hand must keep moving so the back can fill easily

      
      No matter how you stuff it, when done fill all you can into the last of the casings and tie off the end tightly.  Now you need to divide them into individual brats.  Figure your desired length and pick up sausage and flip several times to twist.  I don't individually separate them until done with smoking and before vacuum sealing/freezing.  


           Now, prick each sausage with a pin about 3 per link.  This will let steam out without busting the sausage during smoking.  Now, hang the entire string of links on the S-hooks in the smoker.  At this point the brats are cured, seasoned, stuffed, and done with the assembly process, but not cooked.  I lightly cold smoke them to impart the wood seasoning of choice.  
          For this I use my small, electric cold smoker.  This system uses a electric heater coil to heat a small pan of wood and another of water for humidity.  I fill the large pan with lump charcoal after it is heated to nearly white, then add apple chips for flavor.  This is accomplished in advance, so the pit is at smoking temp when meat is added.  The water pan is filled and left alone.  I smoke them at 100-150F MAX for up to 6 hours.  This will further season the brats, but not completely cook them.  This you accomplish on the grill or whatever for your particular recipe.  

Brats in

Brats out; 3 hours @90-120F

      When done vacuum seal and freeze till use.  After the Titanic docks I'll let you know how these tasted. 

 NOTE:  I DID A BIT OF RESEARCH AND NEXT TIME I'LL USE NATURAL COLLAGEN CASINGS WHICH ARE ALREADY ON A TUBE, REQUIRE NO SOAKING, AND FEED MUCH EASIER.  




"Sausages are like laws, it's best not to see them being made"
Otto Von Bismarck

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Thursday, March 7, 2024

Sockeye Salmon Candy

 

      


      I tried this several years ago at Merinos Seafood Market in Westport, WA and loved it.  Any smoked salmon is good, but the addition of a maple glaze and crunch really takes it to a whole new level.  The perfect combination of sweet and salty/savory.  It would last a week in the fridge, but only a month frozen.  It is the perfect snack food or accompaniment to your charcuterie board.  I love sockeye salmon; of all the salmon their taste is the best.   I would like to say this is fresh, but it is March in Texas and I got what I could get from HEB.  This is a 3 pound fillet.  


3 pounds skin-on salmon pieces (sockeye salmon is the best, but large trout will work also)

1-pound kosher salt

1-pound brown sugar

1 cup maple syrup or birch syrup


      I like to cut the fish into 1-2" strips first.  Mix the salt and brown sugar together.  Find a lidded container large enough to hold the salmon; a big plastic tub works well.  Lay down a layer of the salt/sugar mixture about 1/4 inch deep.  Put a layer of salmon down on this, skin side up. Cover the salmon with more salt/sugar mixture.  If you need a second layer of salmon, make sure the layer of salt and sugar between them is thick enough so that the pieces of salmon are not touching.  Basically, you are burying the salmon in salt and sugar.  Cover and let cure in the fridge at least 30 minutes, and up to 3 hours.  The longer the cure the saltier it will be.

Cut into strips

Salt/brown sugar dry rub

      Remove the salmon from the cure, which will get wet, and briefly rinse the fish under cold water.  Pat dry with a paper towel and set the salmon on a drying rack skin side down. Let this dry in a breezy place for 2 hours, or in the fridge, uncovered, overnight.  You are doing this to form a pellicle on the salmon, which helps it smoke properly.  

Pellicled

Into the smoker

      Traditionally salmon candy is cold smoked for several days.   I use my upright electric/water/wood chip smoker here for this.  In one pan I fill with water; the other I fill with hardwood lump charcoal already lit and progressing.  Every once in a while, I spike this pan with hardwood slivers, in this batch apple.  You want to bring the temperature up gradually over the course of an hour or so and let it sit at around 165°F to 200°F for at least 3 hours, and up to 6 hours if you like your salmon candy harder and smokier.  These went for 4 hours.  

Glazed with maple syrup

      Every 90 minutes, paint the salmon with the maple syrup.  This also helps to remove any albumen -- the icky white stuff -- that can form between the fish flakes if your smoker gets a little too hot too fast.

After several glazings, done at 4 hours

      When the salmon looks good and lacquered, typically about 3 to 4 hours, remove it to the drying racks again and paint it one last time with the maple syrup.  Allow to cool to room temperature before storing.  This works very well served with cheese, crackers, cantaloupe, and/or hot peppers.  They will keep well in the refrigerator for up to a week, in the freezer for only 30 days.  Enjoy.   

Plated

"The beauty of the trees, the softness of the air, the fragrance of the grass, they speak to me. The summit of the mountain, the thunder of the sky, the rhythm of the sea, speaks to me. The faintness of the stars, the freshness of the morning, the dewdrop on the flower, speaks to me. The strength of the fire, the taste of the salmon, the trail of the sun, and the life that never goes away, they speak to me. And my heart soars"

Chief Dan George

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Friday, March 1, 2024

Humarsupa (Creamy Langostino Soup)

 


      A recipe originating in Iceland we tried it all those 40 years ago when we lived there.  Delicious yet forgot all about it till I came across it recently.  Called Humarsupa, it is a family favorite on the North Atlantic Island.  They're probably eating a bit of it these days with the volcano activity so near the small, quaint villages.  


      A relative of the lobster family, they are smaller in size and thrive in the cold waters off the coast.  Obviously, I have no access to these here, so I substituted large prawns, and they turned out just as tasty.  I made my own fish stock for this recipe. 

2 tablespoons butter

1 pound of langoustine w/shells or prawns

¾ cup dry white wine

1 yellow onion, minced small

2 carrots, chopped small

2 celery stalks, chopped small

4 cups fish stock

3 cups water

1 teaspoon pepper

1 teaspoon salt

2 tablespoons extra virgin olive oil

4 tablespoons butter

2 garlic cloves (finely minced)

1 tablespoon tomato paste

2 teaspoons paprika

1 tsp curry powder

1 cup dry white wine

6 cups seafood stock

1.5 cups Yogurt (can also use heavy cream)

¼ cup chopped fresh chives (for topping)

2 tablespoons heavy cream (for topping)

     

      In a medium-size saucepan over medium heat, heat butter until melted.  Next, remove shells from shellfish (I left the heads on) and add to pot.  Slice langostinos into 1" chunks and set aside.  Chop onion into quarters and add to pot along with carrots, celery, fish stock, water, and salt and pepper.

Peel, devein, and shell.  Put everything but the meat into the stock

Shelled, chopped langostino for the soup in a bit

Simmering the shells to make stock

      Bring stock to boil. Once boiling reduce heat to simmer and allow to simmer for 1 hour.  After stock has simmered, strain the stock into a bowl and set off to the side to be added to the soup later on.  NOTE:  I used fish stock I had made previously but kept this part intact to the recipe.  

      In a large saucepan over medium heat, heat butter and olive oil.  Once the butter and oil is hot add the minced onion and garlic  Allow the onion and garlic to soften, stirring occasionally for roughly 3 minutes.  Next, add the tomato paste, paprika, curry powder, and wine to the pan and allow to simmer for roughly 5 minutes.  Add the reserved stock and simmer for 30 minutes.

      Once soup has simmered, add shrimp and cook for another 5-10 minutes.  Remove soup from heat and allow the soup to cool slightly before stirring yogurt or cream into the soup.

      Serve immediately and top with a drizzle of cream and chopped chives.  Add additional sea salt and pepper.

       It was tasty, but the prawns were a bit overdone.  

"peta Reddast"(It will all work out ok)

Icelandic Proverb

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Thursday, February 22, 2024

Drago Rich's Charbroiled Oysters

 


      Growing up in Western Washington I was born a lover of seafood, all of it, but oysters are near the top of the list.  Barb will eat them only occasionally, but for the most part this dish is all mine.  I grew up with them being breaded and fried as well as Oyster Stew on Christmas Eve.  Both are delicious dishes.  I have never cared for them raw on the half shell.  Tried them; once. 


      A few years back during one of our winter trips to Louisiana we stopped at Shuck's in Abbeville.  I had a sampler platter of charbroiled on the half shell.  They came with various toppings such as garlic butter, Parmesan Cheese, FETA and Blue Cheese, cream sauce, bacon, spinach, shrimp, crab, jalapeno, and bell peppers just to name a few.  I ordered the Super Sampler with 15 oysters, 3 of each flavor and I was in love.
  

      Of course, these are prepared and served in the original half shell which is fine if you can get them fresh.  If you can't, I found a set of porcelain oyster shells that can be used for the same thing.  They even do well over a fire.  You just find some already shucked oysters and the rest is delicious.  This recipe is fashioned after the famous Drago's in New Orleans. 


 

12 oysters (in half shell or use in molds)

4 Tbsp. Lawry’s Garlic Butter

4 Tbsp. Pecorino Romano Cheese

¼ tsp red pepper

Spritz lemon juice

¼ tsp white pepper

Chives for garnish

Garlic bread 


      Mix garlic butter, half the cheese, and the herbs and stir. 


      Heat grill, fire, or pit to hot.  Place oysters w/shell on grill to cook.  Cook till oysters just begin to sizzle and edges curl.  (watch, they cook fast) 


     Add the liquid butter mixture to each oyster till filled.  Cook again till bubbly.  Add remaining Pecorino Romano.  

       When done, remove and serve garnished with chives and crusty garlic bread, celery/dip, and even bread & butter jalapenos on the side.  Voulez vous bon temps rouler.


"Eat at a local restaurant tonight. Get the cream sauce. Have a cold pint at 4 o’clock in a mostly empty bar. Go somewhere you’ve never been. Listen to someone you think may have nothing in common with you. 

Order the steak rare. Eat an oyster. Have a negroni. Have two. Be open to a world where you may not understand or agree with the person next to you, but have a drink with them anyways. 

Eat slowly. Tip your server. Check in on your friends. Check in on yourself. Enjoy the ride."

Anthony Bourdain


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Thursday, February 15, 2024

Smokin' on the Rio

 


      There are several Professional BBQ Circuits in the U.S.  KCBS, Kingsford BBQ Pitmasters, etc. let alone the competitions that attract each one.  From Memphis in May, American Royal, the World Series of BBQ, Houston Livestock Show and BBQ, and Jack Daniels World Championship, the list is considerable. 


      
       The Champions BBQ Alliance is another such venue.   Champions Barbecue Alliance is an organization founded by barbecue cooks for barbecue cooks.  "Being cooks we have heard what other cooks want from a sanctioning body and we are working to be the best barbecue organization out there."  Located mostly in Texas, the competitions are no less fierce.  
       This event is their Super Bowl.   It is also the 3rd biggest BBQ event in all of Texas.  They hosted 187 teams.  We have been playing hit and (mostly miss) with my old USAF friend, Archie Salinas and his brothers' BBQ team this far, but were determined to attend this one.  Team A Ver Que Sale is a family team with my friend Archie Salinas and his brothers.  Archie Salinas is an old USAF friend from our days in Oklahoma, Saudi Arabia, and around the world.  We had previously met his brothers at the Chupacabra Cook Off last year in Hondo, TX.  

      
      They have placed well in many of the events they have entered including 2nd in Brisket at San Antonio Stock Show and BBQ Championships, Reserve Grand Champion San Juan, and Reserve Grand Champion Border BBQ Cook Off Weslaco among others.  
      We stayed at nearby Weslaco and commuted to nearby Mercedes, about 8 miles away.  Another overnight day trip.  We traveled down the morning of the 9th and attended the sanctioned competition on the 10th as well as the awards ceremony.

TURN IN TIMES
Chicken 11:00 AM
Pork Spareribs 12:30 PM
Pork 2:00 PM
Brisket 3:30 PM
Awards approximately 5:00 PM

Home Base for A Que Ver Sale (Team Salinas)
 
Planning strategies ("What the hell do the judges want?")

Watching the competition
...and more
Money Muscle from the Pork Butt (and it was)
Final smoke on the brisket
Turn in time
Okie Salinas and Archie turning in that fantastic pork  

The crowd assembling for Awards
A Ver Que Sale 10th place Pork


      What a great day it was for all of us.  Archie's family treated us like one of their own which led us to sampling some incredible BBQ chicken, ribs, pork, and brisket all day.  They were hard working, yet gracious to a fault.  They tolerated my thousands of questions as I am always learning.  I came away with some new ideas to try.  
      In the end A Que Ver Sale finished 10th place in pork, but no other Top Ten Calls.  BUT, in the final standings they finished 26th overall OUT OF 187 teams!  Pretty damned impressive.  The season is just starting for them.  I look for some more tasty results.  Congratulations to the entire family and it was great to see you again, Archie.  

"Barbecue is the poetry of the South.  It is its own art form" 
Myron Mixon



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Thursday, February 8, 2024

Rotodome Ranch Updates 2024

 


      Another season in Paradise with, of course, another project.  We love the adjoining deck between the 2 cabins but have always wanted a cover to keep out the elements/sun on those days.  We solicited estimates from several different folks, discussing and explaining our plans/ideas in advance.  We had ideas and plans in mind but wanted to hear the contractor's ideas as well.  In the end we decided on Christopher Dirk, a local independent craftsman.  His work is available online.  He does own work.   

      We both wanted the complete deck covered from cabin to cabin which in itself would be a challenge with many possible combinations.  I also wanted to be able to add on more shelves and cabinets as needed for the perfect BBQ setup.  It was quite the unique challenge.  On January 17th the contractor made his final measurements, we discussed design and got our estimate. ROCK ON!   Dirk called in the materials list to Lowe's, we contacted them, paid for it, and they delivered a day later.  He also delivered the rustic cedar posts for the front of the deck.  





    

      Additionally, the hot water tank in the cabin finally gave up the ghost so we contacted our favorite handyman, Albert Martinez.  We had planned on replacing it with a tankless on demand type, but the prices were much higher than what we thought.  We decided on replacing the old unit with a 12 gallon model by the same manufacturer.  There really isn't any need for a larger water heater in a small cabin.  Barb never did like showering in the RV, too small.  Happy wife, happy life.  
             

      
     About a week later we had a HARD FREEZE and broke several of the PVC pipes in the cabin.  Once again, we called Albert Martinez to upgrade all our cabin's water lines with rubber lines which will preclude this from happening again.      


“Renovating your home allows you to create a space that works for you and your family’s needs.” Julia Sofaer

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