***The Bored Thread.. hey, thats not a scooner its a sailboat!***

[HickRocket1258]

Morning folks. Just another day. Looks like I'll be getting a decent amount back on the return. Same with Heather.

[jpalamar]

Done all my work for the day. Going to sit at my desk and watch Zombieland and Austin Powers.

[lownslow95]

Originally Posted by 2g Talon

That bird would have made a good bone-in roast right low? Lol

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eh, probably not. it looked like it was some kind of hawk.

[grimm]

Brisket was also on sale this weekend, picked up a 14.5lber.

I cooked up some Stuffed/Smoked Chicken Breasts Last Night



I also cooked up a nice 2lbs steak on saturday

[2g Talon]

Man, **** this. Im going to your house for dinner rofl

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[HickRocket1258]

**** that looks so good.

[jpalamar]

That does look good.

[grimm]

thanks guys. I assure you it tasted better than it looks.

[lownslow95]

Originally Posted by grimm

Brisket was also on sale this weekend, picked up a 14.5lber.

I cooked up some Stuffed/Smoked Chicken Breasts Last Night



I also cooked up a nice 2lbs steak on saturday

What did you stuff the chicken breast with? It all looks damn good btw.

[grimm]

the chicken was actually a split breast. (2 breasts still together) that i stuffed with spinach, crushed garlic, rosemary and swiss cheese. patted down with olive oil and then sprinkled some Tuscan spices on them.

[Big_Jim]

Morning folks.

[lownslow95]

Originally Posted by grimm

the chicken was actually a split breast. (2 breasts still together) that i stuffed with spinach, crushed garlic, rosemary and swiss cheese. patted down with olive oil and then sprinkled some Tuscan spices on them.

sounds good.

[grimm]

oh yea they were, I was huffing the smoke coming out of the smoker it smelled soo good!

[jpalamar]

I can't wait for warm weather. I miss the smell of the smoker.

[grimm]

I got my food handling certification last week, this week I'm going to start the class for the food handler manager certification. While i'm taking that class I'm gonna see what it takes to sell dry rubs and sauces at farmers markets and such. Really want to get the ball rolling on this whole BBQ thing.

[jpalamar]

Where did you get it done? My ex is actually a chef in PA. I could talk to her about it. SHe might not know the specific answer but I'm sure she would know where to go to find out.

This might be helpful: http://extension.psu.edu/food-safety/entrepreneurs $45 will likely save you a ton of hours of research.
Using your home for processing(but you can't have pets): http://extension.psu.edu/food-safety...ocess.pdf/view

I'd honestly be shocked if most of the markets are licensed.

[grimm]

Originally Posted by jpalamar

Where did you get it done? My ex is actually a chef in PA. I could talk to her about it. SHe might not know the specific answer but I'm sure she would know where to go to find out.

This might be helpful: http://extension.psu.edu/food-safety/entrepreneurs $45 will likely save you a ton of hours of research.
Using your home for processing(but you can't have pets): http://extension.psu.edu/food-safety...ocess.pdf/view

I'd honestly be shocked if most of the markets are licensed.

I got it from ServeSafe.com Only $15 and 1.5 hrs of my life. It was surprisingly simple. The manager course is $125 and up to 90 days. So that'll be the tough one.

I would probably find a kitchen to rent to do the work in, I have a dog so my house is out. That workshop looks like it could be great place to start and there is one on the 22nd in philly. Thanks Jay that sound like a perfect place to get the answers I need without much effort.

[piku]

flawless victory on that brisket

[yellow2000S/R]

Did some 'work' a week ago and enjoyed it this weekend with friends.

2/3 gallon Apple Juice
1/2 gallon Apple Cider
2 cups brown sugar
2 cups sugar
8 cinnamon sticks

Mix the above in a large pot and bring to a light boil for 6-8 minutes (until sugars are fully melted).

Remove cinnamon sticks.

As it's cooling, poor just over 2 ounces of 190 Proof Everclear into 'pint' size Mason jars.

Top off the Mason jars with ~12oz of the apple/sugar/cinnamon mixture from above and put the lids on while still hot and they'll seal. You'll have extra juice mixture, pour it in a glass and enjoy or pour it down the drain.


Enjoy the next day or even better, a week or more!



I did this mix 2 weeks ago with 151 Everclear but it wasn't very strong. I poured 7 jars back into a smaller batch once it was cool and added 12oz of 190 on top of the 14oz of 151 that was already in it. Divided that all back into 12 pint jars and it was much better!

[Big_Jim]

I have a buddy thats been bringing me jars of that applejuice for a couple years now. some good juice.