Watcha cookin'?

**Meadow Skipper** · 10-16-2020, 07:14 PM

^Those are about the handsomenest b-sprouts I’ve ever seen. Nice tune selection too, I never heard that version.

**wendigo** · 10-16-2020, 07:17 PM

Originally Posted by Phall

Tgapp, for heart, I do this for my game animals,
...
https://honest-food.net/?s=heart
[

Hank Shaw's grilled deer heart with peppers recipe (and really all his recipes) is the bomb.
Hadn't seen the Peruvian grilled heart recipe - definitely going to give that a whirl.

**tgapp** · 10-16-2020, 07:23 PM

Originally Posted by wendigo

Hank Shaw's grilled deer heart with peppers recipe (and really all his recipes) is the bomb.
Hadn't seen the Peruvian grilled heart recipe - definitely going to give that a whirl.

yeah thanks guys for all the heart recipes. i honestly am leaning towards jerky, but now i just need to get my hands on more heart to try both Anticuchos and grilled heart.

@cruiser - i love brussels, those look great! if you shop at trader joe's every fall they carry brussels on the stalk, which make for a beautiful presentation. highly recommend it!

**Rideski** · 10-16-2020, 09:31 PM

Does anyone render pork fat? I have some ribs that would produce a 1/2 cup.
Usually just use bacon fat but started to wonder if here’s nitrates in it?

**oftpiste** · 10-17-2020, 11:28 AM

So I picked up a half-price packer brisket at the resto supply the other day. It was labeled 'corned beef'. I asked the dude there if it was already brined and he said no, same as a regular brisket just slightly more trimmed and with a spice packet enclosed, hence the labelling.

Smoked up the point half yesterday. When I cut it open it became clear (color) that it had indeed been brined, and what we ended up with was essentially pastrami. It did not suck.

**Wookiee** · 10-17-2020, 01:21 PM

Originally Posted by teleee

Damn I have serious stove envy. That thing is beautiful

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What he said; that stove is the tits! Looks great and love the white.

**CovertM** · 10-17-2020, 01:40 PM

Originally Posted by tgapp

yeah thanks guys for all the heart recipes. i honestly am leaning towards jerky, but now i just need to get my hands on more heart to try both Anticuchos and grilled heart.

@cruiser - i love brussels, those look great! if you shop at trader joe's every fall they carry brussels on the stalk, which make for a beautiful presentation. highly recommend it!

Blasphemy! Using the heart for Jerky is a horrendous idea.

One of the most tender, flavorful and delicious cuts to cook rare, med. rare. Dont do it!

Use a hunk off the hind quarter for jerky. Bottom round or such.

**Phall** · 10-19-2020, 08:37 PM

Mallard from last year udon Gochujang stir fry. I’m getting comfortable enough with asian to be able to make a damned good(maybe not authentic) stir fry sauce constantly.

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**Cruiser** · 10-19-2020, 08:49 PM

That's hot! Are you using a thickener in that sauce? Or just reducing and letting it be thin like soy sauce?

**Phall** · 10-19-2020, 09:22 PM

I wish I had thickened it up a bit, but no complaints on flavor.

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**::: :::** · 10-20-2020, 09:24 AM

Who’s got a good apple crisp recipe?

**Lone Star** · 10-20-2020, 09:44 AM

Originally Posted by Rideski

Usually just use bacon fat but started to wonder if here’s nitrates in it?

unless your bacon was cured with only salt and not smoked then yes, there are nitrates in it. "uncured" bacon is a misnomer, its nitrates just happen to come from the smoke or from nitrates that occur naturally in ingredients such as celery powder.

**Dantheman** · 10-20-2020, 10:08 AM

Originally Posted by Rideski

Does anyone render pork fat? I have some ribs that would produce a 1/2 cup.
Usually just use bacon fat but started to wonder if here’s nitrates in it?

Yes, there's nitrates in it. That's not really a big deal: https://www.healthline.com/nutrition...ul#bottom-line

The main problem with using bacon fat is that you don't always want the smokey flavor it has. Neutral lard is a lot more versatile. Rendering fat is super easy, use the wet method.

**Rideski** · 10-20-2020, 10:23 AM

Interesting, thanks guys

**riser4** · 10-20-2020, 10:24 AM

My mom used to render lard from our pigs when I was a kid. I remember something about having to be very sure it was pure and clean. Something about temperature. She was using it for pies and other pastries. So the drippings from a piece of meat don't seem up to that. But for use in general cooking, maybe?

**Thaleia** · 10-20-2020, 10:24 AM

Pub style meat pie.

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**riser4** · 10-20-2020, 10:25 AM

Originally Posted by Thaleia

Pub style meat pie.

Need a recipe please. It's okay if it's in commie units, my daughter speaks that.

**k2skier112** · 10-20-2020, 12:26 PM

**Danno** · 10-20-2020, 02:03 PM

Originally Posted by Rideski

Does anyone render pork fat? I have some ribs that would produce a 1/2 cup.
Usually just use bacon fat but started to wonder if here’s nitrates in it?

We just bought a half hog and it came with some offal and pork fat. If you or someone else local-ish wants it, let me know and I can dig up what we have (I know we have pork fat and neck and I know there's other stuff too).

**Thaleia** · 10-20-2020, 02:58 PM

Originally Posted by riser3

Need a recipe please. It's okay if it's in commie units, my daughter speaks that.

youtube link - https://www.youtube.com/watch?v=W6BHiiuyXCs

If you hate recipes by video as much as I do let me know, I'll find the cookbook and take a picture of the recipe.

Some tweaks to consider. The recipe as-is is good, but real lovers of beef and or stew might find the filling a touch bland so find inspiration from your favourite stew and maybe modify the filling a bit. Next time I make this I'll use a combo of stewing beef and something with a bit more fat. Definitely use a baller quality cheddar cheese, and be liberal with it. Any home made beef stock in the freezer? This is the time to use some.

Also choose your puff pastry wisely. I usually can find a pretty good store bought kind but lately haven't seen it around so I ended up using a large grocery chains branded puff pastry and it kinda sucked - tasted great and was flaky right out of the oven but as soon as it started to cool the texture changed and the crust was just a chewy mess.

Also this is the first time a made the full size single pie. You can imagine how messy this gets when you cut it to serve it so I usually make individual pies with smaller ramekin bowls.

Enjoy.

**Dantheman** · 10-20-2020, 03:08 PM

Originally Posted by k2skier112

That was hilarious. See the Gordon Ramsey one for how it should be done.

**Thaleia** · 10-20-2020, 03:36 PM

^ Needlessly snarky try hard 'reaction video' that demonstrates (gasp) different people have different approaches to cooking. Are we supposed to be surprise a Brit isn't cooking authentic Chinese?

(although I agree on his points about olive oil)

**m2711c** · 10-20-2020, 03:54 PM

Originally Posted by Danno

We just bought a half hog and it came with some offal and pork fat. If you or someone else local-ish wants it, let me know and I can dig up what we have (I know we have pork fat and neck and I know there's other stuff too).

did they give you any leaf lard? If they did, that shit is top-notch for making pie dough. You will never get a flakier or tastier crust with any other ingredient.

leaf lard is gold.