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Any Cooks Onboard?

My Dad used to make pickles in a big (20 gal) crock. He'd get the cukes (not wax coated!) from a farm stand.He usually got between 10 to 15 cukes and put them in the crock and covered them with fresh dill.He then got 2 dutch pots filled with water with cut up garlic, apple cider vinegar and salt added heated to a rolling boil. He poured that over the cukes and dill, covered them with a plate, put the crock top on and let them sit for 3 or 4 days. The pickles then went in the fridge til eating time.Delicious!!!!!!........I eventually inherited the crock and tried my hand at making a batch or two, but they never came out as good as Dad used to make.,,,,,,plus wax free cukes were getting harder to find since farm stands were disappearing more and more as time went by. Growing my own cukes was not an option since my tomato plants do not want to share the garden. When I need a pickle, I settle for a Claussen now-a-days........................................... https://www.walmart.com/ip/Claussen-Kosher-Dill-Pickle-Spears-24-fl-oz-Jar/10448056
 
My Dad used to make pickles in a big (20 gal) crock. He'd get the cukes (not wax coated!) from a farm stand.He usually got between 10 to 15 cukes and put them in the crock and covered them with fresh dill.He then got 2 dutch pots filled with water with cut up garlic, apple cider vinegar and salt added heated to a rolling boil. He poured that over the cukes and dill, covered them with a plate, put the crock top on and let them sit for 3 or 4 days. The pickles then went in the fridge til eating time.Delicious!!!!!!........I eventually inherited the crock and tried my hand at making a batch or two, but they never came out as good as Dad used to make.,,,,,,plus wax free cukes were getting harder to find since farm stands were disappearing more and more as time went by. Growing my own cukes was not an option since my tomato plants do not want to share the garden. When I need a pickle, I settle for a Claussen now-a-days........................................... https://www.walmart.com/ip/Claussen-Kosher-Dill-Pickle-Spears-24-fl-oz-Jar/10448056
This is my go-to recipe for pickled. 24 hrs in the fridge and good - another 24 hrs and awesome.
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Mad Hatter

Gotta go Faster
4,503
3,198
Santiago, Chile
Here I go again with the Beef,,, sorry for being stuck on a theme, but being working on the cooking times and I think I finally got it right.

Started with some amazing Brazilian beef from Black Wagyu beasties, but raised on grass. Not the crazy proper Wagyu marbling, but still had the buttery taste.

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This was remarkably cheap as it was only about $4 bucks a pound. Cut the steaks to be 2" thick and each steak was kilo, or 32 oz.

Cooked them slow on the grill for 40 min, and they turned out nicely.

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Served with baked potato with sour-cream and green onions and a home made Ceaser salad.

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It was probably one of the best steaks I have had. And yes I ate all the fat.. Was a great birthday!!
 

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