What did everyone cook today?
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Joe Hell lol no, no we have done really well with not starting arguments on meatgistics, I say we try to keep that going! I listen to Tim Pool and his imitation of her is ALL I can hear when I see that!
Jonathon Ok… in order to keep this thread civil and argument free, I won’t ask the age old fighting question:
Fat Cap up or down in the smoker? -
Jonathon Ok… in order to keep this thread civil and argument free, I won’t ask the age old fighting question:
Fat Cap up or down in the smoker?raider2119 in my humble opinion if the fat cap is up it bastes the meat as it melts !
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Is the meat in this “chili cook off” required to be domestic beef or can the chili be made of a more natural meat like chili was originally made from? Talking Elk here.
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Is the meat in this “chili cook off” required to be domestic beef or can the chili be made of a more natural meat like chili was originally made from? Talking Elk here.
dennishoddy I’m going to rule Elk qualifies.
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Is the meat in this “chili cook off” required to be domestic beef or can the chili be made of a more natural meat like chili was originally made from? Talking Elk here.
dennishoddy said in What did everyone cook today?:
Is the meat in this “chili cook off” required to be domestic beef or can the chili be made of a more natural meat like chili was originally made from? Talking Elk here.
The secret is in the meat!!
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Departing Contestant Originally I come from the land that owned the Stanley Cup… Philadelphia… home of the Broad St. Bullies known as The Flyers… BUT, alas the game has become all whussified and the days of multiple quarts of blood on the ice have come to an end… These days I live in NC and attend somewhat more civilized Hurricanes games…
raider2119 I remember the old days of the goons and no helmets. Too bad you can’t quote"Slapshot" here. Philly was great but I leaned towards the Blackhawks…anyone but a Canadian team
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Jonathon Ok… in order to keep this thread civil and argument free, I won’t ask the age old fighting question:
Fat Cap up or down in the smoker?raider2119 depends on your heat source. Hell sometimes it’s better to trim it off
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Pichana sous vided at 125 for about 5 hours, then seared over charcoal. I trimmed off the fat to get more seasoning on to the meat.
Grilled Broccoli with Chipotle Lime dressing and queso fresco.
Potatoes Au Gratin
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Pichana sous vided at 125 for about 5 hours, then seared over charcoal. I trimmed off the fat to get more seasoning on to the meat.
Grilled Broccoli with Chipotle Lime dressing and queso fresco.
Potatoes Au Gratin
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Joe Hell As do I! They’re kind of tough to find around here. I’m headed to the big city week though, need to find choice rib roll to start my dry aging and look for sirloin cap and tri-tips!
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It’s about to go down, Venison roast using my new Weston Sous Vide and some of the Cyclops Greek marinade from Walton’s. -
It’s about to go down, Venison roast using my new Weston Sous Vide and some of the Cyclops Greek marinade from Walton’s.AdamCA I guess that I am a nonconformist I made creole shrimp and sausage stew !
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 I made rib eye and tenderloin trim skewers seasoned with the bbq jerky seasoning and the sweet teriyaki. I also made meatloaf with a 50/50 blend of fresh ground beef and the other half was misc sausage leftovers. Next up is jambalaya with house made andouille.
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Home made German whole head Sauerkraut leaves wrapped around cabbage roles
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It’s about to go down, Venison roast using my new Weston Sous Vide and some of the Cyclops Greek marinade from Walton’s.Two roast that are fork tender, and once again the Cyclops Greek marinade was a huge hit!
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That is an excellent weekends worth of photos! FYI this thread now has 3,200 views with 325 posts. Other than the Roll Call post I would say this is the most heavily viewed and posted post!
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I am going to have to remember not to check this post in the future until after I have ate a big meal. It’s getting close enough to lunchtime, and I am drooling over all the food pictures after checking in from the weekend’s posts… You guys are killing me!
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