WHO DAT
Crew Member
Sounds good will give it a go, Malt is our Fav for doing pickled onions and on fish n chips. Best Regards
What's for dinner tonight ?
- Thread starter scott craven
- Start date
ship happens
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Had leftover brine that was money from the ham I did couple weeks ago. Brine these whitetail ribs for 7 days and smoked for about 10 hours. Cranked the heat at the end and got them to 205 internal. Not sure what my plan is from here. Maybe make some pies. They taste just like a ham 
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Buddha
Crew Member
10 days later the corned beef cooked off great. Went with the 10 day brine versus 7 day because I was too giddy to get started. Served everyone from both the flat and point. Sautéed buttered cabbage, buttered boiled potatoes, irish soda bread (Uprising Bakery) on the side. Served with a choice of condiments. Horseradish sour cream, chive sour cream, hot mustard, Dijon mustard, straight horseradish. Choice of Red breast 12 year old and/or beer to wash it down. Sorry for the underrepresentative photo. I guess preparening and serving the whole meal wasn’t enough. Have to take the photos myself as well……
. I’ll have my first breakfast post Monday. Corned beef hash with the dried Costco shoestring hash browns. The best part.
. I’ll have my first breakfast post Monday. Corned beef hash with the dried Costco shoestring hash browns. The best part.
scott craven
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scott craven
Well-Known Member
Nice. I have been taken a stab at those no knead recipes.
Not quite as sexy as yours.
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Never used anything but apple cider vinegar for beets.
Made a grilled romaine lettuce salad with roast onions and a marinated skirt/flank steak. Topped with a stilton blue cheese dressing and warm date squares with ice cream. Pro tip if your a hunter the brisket of your game animals go great in this recipe!
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Round two today, cleaning out the freezer space for spring and summer harvests. Browned up some moose spare ribs with veggies, Redwine and game stock. Popped it in the dutch oven to go low and slow all afternoon. Paired with some fresh sea bugs, and served over some Yukon Golds finest mashed potatoes. Paired with a nice red wine it was excellent.
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Bearded wonder
Well-Known Member
A little late…I use this recipe every year. I add some peppercorns. Very simple but delicious. The onion is the key. Adds a crunch. Made 8 large jars last fall and down to 3.
Beetroot Pickling
Ingredients
• 2 pounds Fresh Beets
• 3/4 cups Red Wine Vinegar
• 1/2 cup Sugar or honey
• 1/2 cup Water, filtered
• 1/2 large Red onion
Instructions
How to Cook Beets:
• Trim the top stem to roughly 1 inch and throughly wash your beets.
• Place washed beets in a large pot of water and boil for roughly 20 minutes, or until tender. (just like boiling potatoes, the larger beets will take longer to cook)
• Strain cooked beets in a colander and cool your beets by running cold water over them.
• When your beets are cool enough to safely handle, with your faucet is running with cold water, use your hands to slip the skin off the beets. Trim the remaining stems and root to be flush with the beet bulb.
• Cut or slice cooked beets as desired.
To make pickled beets:
• Combine vinegar, sugar and water in a small sauce pan. Heat to dissolve sugar. Remove from heat and set aside.
. I add some salt and white pepper to the brine (personal preference)
• In glass jar(s) or container(s) with a tight fitting lid, layer cut up beets and sliced onion.
• Pour vinegar/sugar/water over top. Add additional water if needed to fully submerge the beets in the liquid.
• Cover with a tight fitting lid and place in the refrigerator for 5-7 days before enjoying. Refrigerator pickled beets will keep for about 2 months.
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