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Sometimes ya just gotta give thanks to the food gathering. We canned 14 pints of green beans, 4 qts of pickled green beans and 2 qts of pickled zucchini (an experiment).
Then sat down to fresh bass, blackened green beans and Yukon gold baked potatoes all from the garden and the river flowing by. Life is good today.
EDIT: Beer pairing was a 14 day old wheat beer with a healthy shot of chinook to bitter and cascade in whirlpool.
 
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Great looking dinner!
We used to pickle zucchini, and really enjoyed it. We also pickled patty pan and tromboncino squash with great results. Given the texture of the squash, we preferred a sweet pickle when we did them.
 
thunderwagn said:
Great looking dinner!
We used to pickle zucchini, and really enjoyed it. We also pickled patty pan and tromboncino squash with great results. Given the texture of the squash, we preferred a sweet pickle when we did them.
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We love zucchini bread & butter pickles. Wife just made a batch a month or so ago. Sweet pickle zucchini relish is also a favorite. We haven't grown any squash or melons for a few years due to a squash bug infestation. Haven't seen any this summer, so will plant some zukes next Spring and cross our fingers. Wife canned some diced tomatoes earlier today and used the last of our quart & pint jars. Went to both Ace Hardware and Walmart and neither had any quarts at all. Walmart had a couple cases of pints. Need to order in a bunch now, as the garden is in full production.
 
Zucchini, Shmukini! Man, that bass looks delectable! I had some fresh pickerel earlier this summer, sure could use a feed of fresh caught!!!
 
Getting ready to put the better part of a prime brisket in brine tomorrow. (cut the thin part of the flat off, and will dry brine that) I've always dry brined my pastrami, but wanted to try a wet brine for once. Came across the below recipe from Malcolm Reed's howtobbqrigth.com while searching for a brine recipe. Sounds too good to resist. Just thought I'd share.
 

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Head First said:
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Sometimes ya just gotta give thanks to the food gathering. We canned 14 pints of green beans, 4 qts of pickled green beans and 2 qts of pickled zucchini (an experiment).
Then sat down to fresh bass, blackened green beans and Yukon gold baked potatoes all from the garden and the river flowing by. Life is good today.
EDIT: Beer pairing was a 14 day old wheat beer with a healthy shot of chinook to bitter and cascade in whirlpool.
Click to expand...
Not quite your level of Home made and caught there head first but I did a similar from the garden cook up on some baked spuds the other night. Mine was leeks spring ongions boc choi rosemary garlic chives garlic all cooked up together and thrown back in the oven on top of the spuds with a healthy spread of parmesan cheese.

Oh and bacon was in the mix but no porkers running free here.
 
I've got all kinds of goodness going on this weekend! Burgers will be going on the griddle, but brats and dogs will hit the grill. Ribs, moinks, and ABT's will be going into the barrel smoker. An extra large batch of @BOB357 tater salad will be made tomorrow to get us through the holiday weekend and beyond.
 
Just the wife and I this year. so nothing to write home about. Did 3 slabs of baby backs Friday with some grilled sweet corn and a green salad. Rib sammiches last night and some kind of ribs again tonight. Just finished BLTs for lunch and dipping into some Evan Williams single barrel for our mid day meds..

Them goodies are making me hungry TW. Bet if I caught a redeye to Denver I could find your house by following my nose :) Hope you used Mt. Olive Kosher Dills in that tater salad!
 
Funny you should mention the Mt Olive pickles. I really wanted to toss in some Mt Olive pepperoncinis but the wife wasn't having it.
 
That sounds like a great addition. Pepperoncini are like garlic. They go good with anything. Why not cut up one and add it to your serving? The wife won't know what she's missing :)
 
BOB357 said:
Getting ready to put the better part of a prime brisket in brine tomorrow. (cut the thin part of the flat off, and will dry brine that) I've always dry brined my pastrami, but wanted to try a wet brine for once. Came across the below recipe from Malcolm Reed's howtobbqrigth.com while searching for a brine recipe. Sounds too good to resist. Just thought I'd share.
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After minimal trimming and cutting off the thin part of the flat, this chunk weighed in at about 7 1/2 lbs. Put it on at 7AM with the Traeger running at 275F. Wrapped it at noon and cooked to 200F, just as I'd cook a brisket. Wrapped in a heavy towel and rested for just over an hour. It has a great wiggle and juices flowed when I unwrapped it. The aroma is amazing.
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Cut a little slice to taste.
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Tender & Juicy, Might change as it cools and dries out a bit in the fridge overnight, but right now the pickling spice comes through a little too heavy for Pastrami. If it doesn't fade, it will be the best corned beef I've ever tasted.
Next time, I'll use my pastrami spice blend, but I'd call this a big success, either way.
 
It is, thanks. I'll be going out for some Jewish Rye and Swiss tomorrow.
 
One of these days I will have to break down and give this a try. It always looks so damn good when you post one up!
 
thunderwagn said:
One of these days I will have to break down and give this a try. It always looks so damn good when you post one up!
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I'm sure you'd have no problem producing excellent Pastrami, corned beef, or any other cured meat and encourage you to give it a whirl.
 
BOB357 said:
I'm sure you'd have no problem producing excellent Pastrami, corned beef, or any other cured meat and encourage you to give it a whirl.
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I will stand behind @BOB357 . Used it twice and was excellent both times with elk meat @thunderwagn . Reminded me was still a pack in freezer. That's coming out for Friday work lunch!!
 
As a follow up on the pastrami I just finished. After cooling and dying over night, it was still way too heavy on pickling spice and not pastrami like at all. I almost used the spice mix I normally use in my dry cure, but decided to go with Malcolm Reed's recipe. I will admit, this is the best corned beef ever, so I will keep the recipe and just rename it.
Using this recipe for pastrami, I'll be switching to my spices. The other thing is, while prime grade makes great corned beer, it's too fatty for pastrami. From now on, pastrami is made with choice or the nicer end of select grade.
 
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