What did everyone cook today?

[Jonathon]

Dave R That’s awesome, I assume it works well? Does it work for other breads? Tex_77 those looks awesome, what seasoning is that?

[Dave R]

Jonathon works great on pizza. Bread as well but you need to watch the temperature because it can get way too hot

[calldoctoday]

Dave R That is amazing!

[calldoctoday]

Brian Schneider Those are nice looking. I have done some of the smaller fillets & they turned out well, but I would really like to do a few whole slabs slow of Coho & Steelhead.

[calldoctoday]

Tex_77 That is some fine looking beef. Making me get hungry!

[Tex_77]

Jonathon Kosmos Texas Beef, followed by Dirty Bird, then Cow Cover.

[Brian Schneider]

calldoctoday that salmon came as about 2.5# fillets. I just cut them into 3rds so I could freeze some.

[Tex_77]

Carne Asada

[Parksider]

Tex_77 Love those grill grates or what??? I really like how hot they get, work awesome on my weber. Only issue is my weber summitt charcoal is bigger than a regular kettle but i got the grates first…

[Tex_77]

Parksider I won’t go as far as saying they are the end all be all, but they certainly are great for searing and producing great grill marks. Every tool has its place. I need to temp my grates the next time I use my PK, because the lid temp isn’t showing it being that hot, but I think that may be from the grates absorbing the heat. With the weather turning warm here I see alot more grilling in my future. The grocery store here has choice ribeye rolls on sale for $6# this week, so I see some prime rib in my immediate future.

[Jonathon]

Darkfish89 Make some of that! Also, I know you are working on a brisket today, we better get to see it!

[skibumben]

Limoncello

[John Gehringer]

Jonathon thought I might give you the updated pictures of the Bronco now that I’ve cleaned it up and got it out into the sun. Have lots of time with the stay at home order, of course I’m home most of the time anyway.

[Joe Hell]

John Gehringer I’ve been one the same old car motivation program myself!

[John Gehringer]

Joe Hell Your Buick looks good, a few less miles than the Bronco. It has 114,000 miles on it. It has been sitting since 2000. Had a bad rear main leak, so I re-powered it this winter and restored the running gear and braking so far, and polished it up.

[Jonathon]

John Gehringer Looking really good man!

[John Gehringer]

Last nights dinner, spend 8 hrs on the smoker. Seven hours on the smoke and an hour under foil. Tonight, the soup is on from the carcasses.

[Tex_77]

8 hours smoking a chicken? What temp were you smoking at?

[skibumben]

Tex_77 I was thinking the same thing, then came across this https://www.meatsandsausages.com/poultry-and-game/poultry

Scroll down to smoky section. 8 hours could be right for a whole, brined bird.

[John Gehringer]

Tex_77 around 180 degrees, then 225 degrees for the last hour when covered. As you can see they are very juicy. My Treager doesn’t pull the moisture, especially when using the pan. All that fine juice is just from the birds, nothing added. It went into my soup and skimming the fat.