I didn’t think of that… Thanks!!
And yes Sunshine likes fried rice…
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Not much on sale this week, one store has (bone-in) Turkey Breasts for 99¢/pound. So, I guess I’ll do “Thanksgiving in July”??
There is a lot I can do with leftover turkey. Adjust and adapt…
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The fact that these are bone in is a huge coup.
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Just out of curiosity, where do you get wood for your rocket stoves? I find mesquite all over when I’m down there, driving outside the city, but in the greater Sun City area, it became a quest.
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I have several trees on my property that seem to always need trimming. The biggest one is a mesquite tree. Even with very little rain – it GROWS!!
I save everything with a diameter larger than my thumb, cut it up and dry it for a year. The smaller wood goes in the rocket stove and the larger pieces go into the fireplace.
I’ve never run out of wood, the big Mesquite tree provides all I can burn for cooking. The Willow Acacia wood provide great heat and it gets burned in the fireplace (with a heat exchanger) during the winter.
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Interesting. I have a wood stove (SuperJack) and fireplace with exchange; but I live in WI. I heat mostly with red oak, and use the fall out small stuff for my rocket. I also burn ash, hickory, black locust, among a few others. Lots of apple tree that I’ll cut for smoking. My neighbor has 100+ apple trees, and some are down, so I cut those for smoking wood.
I go through 3.5- 5 full cords a winter. I enjoy cutting and splitting, though.
It doesn’t get that cold here. On days I feel cold, I’ll burn a small fire in the morning to take the chill out of the house, then another small fire in the evening after the sun sets.
Trust me, I was just in Phoenix 11 days ago. 111 degrees is hot for northerners like me. Every time I walk outside there, I feel I’m entering an oven with the broiler elements glaring at me. It gets 20 below here, I’m sitting in 75 degrees of comfort. My mom keeps her stat at 80. Guess she can’t remember when she lived in a place where 80 is hot.
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I went to the grocery store earlier today and scored on the clearance items. 2 pound boneless ham for $4.50 ($2.25/pound) and 30 brats for $12.90 ($1.58/pound). I’m not completely sure what I’ll make with all of the brats == maybe some stews, pasta bakes and a brat pizza??
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IMHO those sausages are best on their own, not added to a dish. Grilled, ideally.
I buy a lot of them and freeze them in twos. Then I take a pack out, defrost, and grill for dinner.
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Yes, I do plan on serving them just in a bun – but the freezer is getting a little low on “protein/meat” items, so I may have to serve them twice in a week. Which means “getting creative” with my meal preparation.
I was hoping to find some tilapia or other fish this morning on clearance. I’m out of tilapia.
If not serving in a bun, I’d go for a mac and cheese, with the brats either in it (sliced and pre-cooked, of course), or whole on the side.
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Yes, I have mac & cheese in stock. Good Idea.
Thanks!
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Looking for opinions/advice on “Bangers & Mash (pie)” and if I could substitute brats in for sausage?? I found this on youtube and wonder if I should try it.
I definitely think you could substitute Bratwurst. Personally, I would squeeze the raw sausage out of the casings and brown and crumble it – the idea of eating slices of sausage in gravy doesn’t appeal as much to me. It would be closer to cottage pie my way.
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I’ve found the cheese in those sausages to be extremely prone to sticking. It’s like molten glue for some reason. I don’t know how it would work to try to brown it…
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Oooh… I totally missed that they have cheddar in them. Agree then, pre-cook and slice. I’m not sure how good they will be with gravy though.
Yes, I think that is why they were discounted from $10 – Personally, I like the cheese in them, but they don’t sell as well as the “beer” brat version.
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