What's that you're eating?

Bought too many cheap cherries.

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Only have abut 5#'s left but they aren't going to get eaten b4 they spoil. So, I'm going to have to make a cherry jam out of them.

More pics to follow when I can them.
 
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Found a recipe for Texas style chili which claims to have won "many" chilli contest awards. Just bought some Mexene (Texas) chilli powder and some chipotle chilli powder called for in the recipe to make it.

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I'm not a huge chilli fan but the receipe involves buying an untrimmed piece of brisket which uses the flat for the chilli and with which I can use the point for corned beef. So, I'm waiting for a "sale" on brisket to give each a try.

I know there's debate about which cut of brisket to use for corned beef but I like my corned beef fatty and prefer the point over the flat for corned beef when I buy it commercially. It helps that the point is also usually cheaper than the flat for corned beef. I don't think it will be any different if/when I make my own.

Pics to follow if/when I can find a nice piece of brisket on sale at one of my local discount markets.
 
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trevitrace said:
Well it looks great! Only done brisket three times, two with a point which were delicious and the third with the flat. Taste was alright but nothing like the point.
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thank you! it was still great, Point was a banger
yoko said:
Still looks delicious though!!

I'm sure you'll get it perfect next cook!
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There's always next time!!
 
Happy 4th to all, I hope and pray the ideals those MEN who stood and fought before us will never leave those born on this soil.

New Orleans style bbq shrimp with pistolette rolls and TBones
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They were fixing plates so quick I could hardly get a cut pic in. 😂 😆
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Forgot to post this
Cheddar stuffed burgers/bacon Cheddar stuffed burgers/mushroom Swiss stuffed burgers, hot Italian sausage, fresh beer brats, direct heat corn and local baseball field hot dogs (not pictured) along with grilled onions

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Spent the morning today cooking/canning the 5# of cherries that I mentioned earlier.

Caught them just in time because a few were already moldy. The biggest PITA in canning cherries is pitting each one of the by hand. Takes awhile and even if you're careful a few pits will always slip thru.

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After they were all pitted, I threw them in a big pot w/sugar in a 2:1 ratio by weight and after they had cooked for awhile added butter (to reduce foaming), lemon juice, vanilla extract and some bourbon, per the recipe.

This is the 1st time I've tried bourbon in the jam but they say it makes it taste better. I used Buffalo Trace. We'll see . . .

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When the cherries were soft I hit them with a hand blender and when the cherries reached the right consistency (which you test on cold plate placed in the freezer) the jam looked like this:

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And the 5# of cherries produced 5 pint (16 oz) jars of jam:

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So, I've now got more than enough cherry, peach & apricot jam canned to last me for YEARS!!!! :cool:

Happy 4th of July everybody!!! 🥳
 
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And salad of course.


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But I looked too quickly at the package at the grocery store. Seems like they took up valuable real estate with extras and here I thought I was buying a bunch of leaves.

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I feel jimped.
 
clinton1 said:
Yes! I have used apple juice before (injecting and adding while wrapped). Definitely gonna try pineapple. Good tip, thanks!!👍
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Just an FYI, but both papain (from papaya), and bromelain (from pineapples) are used as meat tenderizers, as they're both enzymes that break down collagen.

They're not simply about adding moisture/water.
 
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