100% Food storage - last real grocery trip was November, 2023. Today is March 30, 2024.
Yesterday I did a 'trial and error' of reconstituting some freeze dried food that I will post about later today or tomorrow (fail!) but quickly wanted to post what I had for dinner last night and what Mr. Husband will be taking to work today for his dinner.
'Burnt Ends' at the store are really, really expensive. Basically just the ends cut from smoked and grilled meats, but an easy 'cheat' version is made at home in your own oven or crockpot.
The photo above was taken before I broke the meat apart.
Here is what I did....
Yesterday I did a 'trial and error' of reconstituting some freeze dried food that I will post about later today or tomorrow (fail!) but quickly wanted to post what I had for dinner last night and what Mr. Husband will be taking to work today for his dinner. 'Burnt Ends' at the store are really, really expensive. Basically just the ends cut from smoked and grilled meats, but an easy 'cheat' version is made at home in your own oven or crockpot.
The photo above was taken before I broke the meat apart.
Here is what I did....
Fake Burnt Ends
1 chuck roast (or use freeze dried or canned meat, but you'll have to allow for a different cook time)
butter
spices of choice (I used salt, pepper and Kinder's Woodfired Garlic)
In a crockpot, slow cooker or even an oven or fire safe pan for the grill if that's how you are cooking, place a stick of butter. I used a container of home canned butter. Place your meat (mine was frozen solid at the time and from the deep freezer storage from August). Sprinkle heavily with spices of choice. A hickory or mesquite flavor in your spices will give it a faked smoked/grill flavor as well.
Cook on high 6-8 hours in the slow cooker if it was put in frozen, less (2-3 if it was thawed) and even less if it's reconstituted freeze dried meats or canned meats: or until it's dark, caramelized, and falling apart tender. The parts around the edges that are 'burnt' looking have the best and most flavor - make sure you get the sides scraped to get all the flavor you can, then you'll probably have to soak the pan to clean as it's caramelized.
That's it! Serve as is, with homemade bread or homemade buns (assuming you are cooking from food storage. If you aren't, then use store bought buns).
1 chuck roast (or use freeze dried or canned meat, but you'll have to allow for a different cook time)
butter
spices of choice (I used salt, pepper and Kinder's Woodfired Garlic)
In a crockpot, slow cooker or even an oven or fire safe pan for the grill if that's how you are cooking, place a stick of butter. I used a container of home canned butter. Place your meat (mine was frozen solid at the time and from the deep freezer storage from August). Sprinkle heavily with spices of choice. A hickory or mesquite flavor in your spices will give it a faked smoked/grill flavor as well.
Cook on high 6-8 hours in the slow cooker if it was put in frozen, less (2-3 if it was thawed) and even less if it's reconstituted freeze dried meats or canned meats: or until it's dark, caramelized, and falling apart tender. The parts around the edges that are 'burnt' looking have the best and most flavor - make sure you get the sides scraped to get all the flavor you can, then you'll probably have to soak the pan to clean as it's caramelized.
That's it! Serve as is, with homemade bread or homemade buns (assuming you are cooking from food storage. If you aren't, then use store bought buns).
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| Roasts from the deep freezer |
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| Home canned butter |
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| A quick photo of my 'daily bread' from the refrigerator bucket plopped into a pan to bake |
