Common items found at a Wisconsin cookout.
Common items found at a Wisconsin cookout.
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Post #31 - February 16th, 2013, 12:26 pmBinko, as they say on another forum "you owe me a new keyboard". I was laughing so hard I also had to explain why to the teenager with examples. He, the little snot, asked me to explain what records and 45s were again. Grrrrr.....
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Post #32 - February 16th, 2013, 7:38 pmStill nobody answered my question "what is Wisconsin smoked butt?"
We get smoked butt here in KC, but that's only an intermediate stage of the final pulled pork.
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #33 - February 17th, 2013, 8:15 amCathy2 wrote:Ms. Ingie wrote:- I never heard of Spinblend and looked it up. Is it a Miracle Whip type product?
Regards,
Thanks to mrsm for answering your question. Forgot to check the "notify me when a reply is posted" tab.Ms. Ingie
Life is too short, why skip dessert?
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Post #34 - February 17th, 2013, 3:21 pmGeo,
Unfortunately I can't give you specifics, but they come in two or three pound shrink wrapped packages, average price I remember was $6-7 in the Klemets outlet. Huge sellers for Xmas. I bought one years ago and to be honest, do not remember that much about it so you know that I didn't think it was that great.
I could not find reference on the Klemets page, other than it being mentioned as a food service product.
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Post #35 - February 17th, 2013, 3:31 pmTnx exvaxman!
I know Klements well--I'm a huge fan of their Stadium Brats. I just looked on their page, didn't see it either. But it sounds like I'm not missing much.
Turns out tho' that Usinger's has it. Looks nice.
I just did a 9-lb butt for pulled pork, probably mine was better than the commercial product!
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #36 - February 17th, 2013, 3:38 pmGeo wrote:Still nobody answered my question "what is Wisconsin smoked butt?"
We get smoked butt here in KC, but that's only an intermediate stage of the final pulled pork.
Geo
A couple of explanations can be found here: http://askabutcher.proboards.com/index.cgi?board=bbq&action=print&thread=406
And here: http://deejaysworld.net/cgi-bin/yabb2/YaBB.pl?action=print;num=1321468840Ms. Ingie
Life is too short, why skip dessert?
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Post #37 - February 17th, 2013, 4:42 pmGeo wrote:Still nobody answered my question "what is Wisconsin smoked butt?"
We get smoked butt here in KC, but that's only an intermediate stage of the final pulled pork.
Geo
Totally different product!
The smoked butt we are talking about is a pressed, cured, smoked product(not even sure if real smoke), not fit for much.-Dick
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Post #38 - February 17th, 2013, 4:54 pmbudrichard wrote:Geo wrote:Still nobody answered my question "what is Wisconsin smoked butt?"
We get smoked butt here in KC, but that's only an intermediate stage of the final pulled pork.
Geo
Totally different product!
The smoked butt we are talking about is a pressed, cured, smoked product(not even sure if real smoke), not fit for much.-Dick
Wasn't sure. Not anything I ever had at a WI food function.Ms. Ingie
Life is too short, why skip dessert?
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Post #39 - February 18th, 2013, 8:56 amMs. Ingie wrote:Geo wrote:Still nobody answered my question "what is Wisconsin smoked butt?"
We get smoked butt here in KC, but that's only an intermediate stage of the final pulled pork.
Geo
A couple of explanations can be found here: http://askabutcher.proboards.com/index.cgi?board=bbq&action=print&thread=406
And here: http://deejaysworld.net/cgi-bin/yabb2/YaBB.pl?action=print;num=1321468840
These are available in the Chicago area as well: Smoked Boneless Pork Shoulder Butt. I haven't eaten any for years, but I recall it tasting like rather sweet cheap ham. No doubt there are better and worse ones, as with everything else.
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Post #40 - February 18th, 2013, 11:56 amEvA wrote: These are available in the Chicago area as well: Smoked Boneless Pork Shoulder Butt. I haven't eaten any for years, but I recall it tasting like rather sweet cheap ham. No doubt there are better and worse ones, as with everything else.
I was wondering what those were. I see those around a lot, but I've never actually bought one. It looks like something that would work well in bean soups (or other recipes where ham is used to impart a smoky flavor) or possibly fried in slices with fried eggs on top.
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Post #41 - February 18th, 2013, 1:19 pmBinko wrote:EvA wrote: These are available in the Chicago area as well: Smoked Boneless Pork Shoulder Butt. I haven't eaten any for years, but I recall it tasting like rather sweet cheap ham. No doubt there are better and worse ones, as with everything else.
I was wondering what those were. I see those around a lot, but I've never actually bought one. It looks like something that would work well in bean soups (or other recipes where ham is used to impart a smoky flavor) or possibly fried in slices with fried eggs on top.
Exactly. My mom always used a smoked butt in her pear and green been soup.Ms. Ingie
Life is too short, why skip dessert?
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Post #42 - February 18th, 2013, 1:22 pmWow! Pear and green bean Ms. Ingie?? Please to tell us about it--sounds wild and wonderful!
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #43 - February 18th, 2013, 2:40 pmDrunk guy peeing next to a tree.
If in Madison, the sometimes overlooked "red" brat.
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Post #44 - February 18th, 2013, 10:53 pmI was personally never a fan but I remember booyah always being an integral part of the local Sheboygan cuisine. A quick web search shows booyah as a kind of chicken stew.
http://www.portalwisconsin.org/eat/bergin.cfm
Booyah. Think stew, not soup, with veggies softened into mush and chicken--not beef!--simmered toshreds over an open fire outdoors. Some say Walloon Belgian settlers near Green Bay introduced the dish, and booyah meals in northeastern Wisconsin have long been a church fundraising tradition. HolyCross Parish, Green Bay (920-468-0595) produces more than 400 gallons for its annual summer church picnic. Taking the lead for many years was Don 'Soup' Jacobs, a Holy Cross member who died at age 80 in March 2010 and—according to the obituary—"was renowned for his chicken booyah, with the finished product going to many states and as far as Italy and the Netherlands."“Statistics show that of those who contract the habit of eating, very few survive.”
George Bernard Shaw, Irish playwright (1856-1950)
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Post #45 - February 18th, 2013, 11:14 pmHI,
There is even a thread on this board on Booyah.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #47 - February 19th, 2013, 9:56 ambabaluch wrote:If in Madison, the sometimes overlooked "red" brat.Darren72 wrote:Actually, I think it's a pork and beef brat sold at State Street Brats in Madison. [Warning: that website plays loud music.]Q: What is the difference between a White Brat and a Red Brat?
A: If you've ever had a delicious brat before, you've probably had a white brat. The WHITE BRAT is a traditional pork brat, soaked in beer and onions before being grilled to perfection. The RED BRAT is our specialty that you can only get here. It is a mixture of pork and beef that is smoked and then butterfly cut. It is particularly tasty with cheddar cheese melted on top!Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #48 - February 19th, 2013, 11:24 amMs. I--
Das sieht GANZ lecker aus!! Danke sehr!
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #49 - February 19th, 2013, 11:57 amGeo wrote:Ms. I--
Das sieht GANZ lecker aus!! Danke sehr!
Geo
Bitte. Es ist sehr lecker!Ms. Ingie
Life is too short, why skip dessert?
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Post #50 - February 19th, 2013, 2:40 pmHas sauerkraut not been mentioned??
My list for a WI cookout, repeated several times a year:
Brats
Brat buns (sturdier than a hot dog bun)
Kraut
Mustard (at least a brown, most likely a variety)
German potato salad
Chips
A plate consisting of:
Assorted cheese cubes
Cheese spread (e.g. Merkt's)
Ham spread (classic supper club fare)
Crackers
Summer sausage, sliced (Johnsonville w/garlic current fave)
carrots, celery...etc., (basically just for show)
beer
Schnapps (if chilly out, better)
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Post #51 - January 27th, 2020, 5:56 pmBinko wrote:EvA wrote: These are available in the Chicago area as well: Smoked Boneless Pork Shoulder Butt. I haven't eaten any for years, but I recall it tasting like rather sweet cheap ham. No doubt there are better and worse ones, as with everything else.
I was wondering what those were. I see those around a lot, but I've never actually bought one. It looks like something that would work well in bean soups (or other recipes where ham is used to impart a smoky flavor) or possibly fried in slices with fried eggs on top.
Hi,
If we thinking of the same product, it is a smoked pork shoulder butt from Rose Packing in Barrington.
I remember my Oma serving this for dinner when I lived with her briefly in 1969. I like them, but I recall my Dad pooh poohing it. Over the years, I bought one or two speculatively and got the same lukewarm reception.
At Woodman's recently, I bought two from the reduced meat cabinet. I simmered one today for about 90 minutes in water with a few tablespoons of brown sugar. The last 30 minutes I added some potatoes and carrots. If I had any cabbage, it would have been a good addition.
An overtone of a German corned beef and cabbage did not hurt, we really liked this almost-new-to-us variation using pork instead of beef.
"See the evolution of Rose Packing from modest boning house to global leader of processed pork products." Who were once on Halsted Street in Chicago.
Regards,
Cathy2Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #52 - January 27th, 2020, 10:04 pmTo be truly authentic you need to set up the whole thing in your garage and then roll down the door until time for the big reveal.
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Post #53 - January 29th, 2020, 7:50 pmDa Beef wrote:With lenten season all but here I thought I'd share this. I did up a classic Wisconsin Style Fish Fry this past summer. It was authentic down to the point where it was a Friday night when it took place. While up in Bayfield on vaca I just couldn't resist bringing back some dirt cheap freshly caught Lake Superior whitefish home with me. So I loaded up the cooler and brought back a bunch to celebrate my aunts bday.
Fried Cheese Curds to Start...
What's an "authentic" Wisconsin style fish fry? Well it should include some sort of fish native to the Great Lakes but often times that's not the case. It better include potato pancakes as well as cole slaw and a slice of rye topped with a generous glop of butter as your sides. Make sure you have an ice cold brew to compliment the food.
Potato Pancakes are the authentic Wisconsin fish fry side of choice
I used this recipe HERE from Ms. Ingie and was more than pleased with the results. Everyone loved them, I remember thinking I made way too many but then there were none leftover. I used my turkey fryer for the fish which came out great.
Wisconsin Fish Fry Plate (Lake Superior Whitefish)
I decided to experiment a little bit with the batters used and did both a cornmeal crusted as well as beer battered. I preferred the cornmeal crusted whitefish but both were very good. Happy Fish Fryday.
Different Batters (Cornmeal on Left - Beer on Right)
Note: I remembered this thread but couldn't find it because I was looking in the "Shopping & Cooking" section. Can a Mod maybe move it there since essentially its about doing those "Sconnie" style?
Just reading through this thread and saw that you followed my potato pancake tutorial. So glad you were pleased.Ms. Ingie
Life is too short, why skip dessert?
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