What did everyone cook today?

[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.

[calldoctoday]

John Gehringer Very nice! Did you smoke em on the rack with the pane directly under & move them into the pan for the last hours to get all the juices & get all the smoke? Very nice.

[calldoctoday]

Did pork steaks & sausages, Kraut & Apples, creamed corn, & mashed taters all smoked Apple wood for about 2.5 hours give or take. Came out delicious, but forgot the photos. Well, er uh, when I went to look, they were all on the plates & getting devoured. Everybody was HONGRY! The Apples & Bavarian Kraut, corn, & taters were all complexly smoked in the iron pans. The steaks & sausages on the racks.

[calldoctoday]

Have a Great Easter, as best as can be!

[calldoctoday]

Tex_77 Ole!

[John Gehringer]

calldoctoday in the pan, the smoke penetrates the meat even in the pan as you can see by the coloring. Most all my meats are done in the pan anymore, get much juicer product. My brisket I do directly on the grill, then into the pan covered to finish, and bacon goes direct too, in the cold chamber first, then hot side to finish. Fish goes direct as well.

[raider2119]

calldoctoday Thanks, and same to you… Started off pretty darn’d good with back bacon biscuits… and will finish up even better once the pork chops are smoked and the Italian Bread has risen!

Has anybody ever tried baking bread in their smoker?

[Tex_77]

Prime rib two ways, ine was dry brined and rubbed eith Mrs. O’Leary Cow crust, the other was injected with Butcher BBQ Prime Dust, and rubbed with Butcher BBQ Longhorn Dust and a Tuscan steak seasoning. Smoked on the primo until 115-220, then put in a 500 degree oven to form a nice crust fir a few minutes.

[Brian Schneider]

Tex_77 Looks great. I’m on my way but you better cut me off a bigger piece. lol

[calldoctoday]

My God that looks good! Don’t matter which one, either one looks good. I know there won’t be any left for me by the looks of that & how fast it is likely to go!

[Tex_77]

calldoctoday i might shave some down for roast beef sandwiches, but im not feeling real motivated to have to clean the slicer again.

[Brian Schneider]

skibumben tell me more about that limoncello

[skibumben]

Brian Schneider

Limoncello

Ingredients:

• 450 ml Everclear
• Skins of 7-8 large lemons (10 if reg/small)
• 550 ml Water
• 250 g Sugar

Directions:

1. Peel lemons (no white parts)
2. Steep in grain alcohol for 1 week, shaking every day
3. Dissolve sugar in water
4. Strain lemon & alcohol mix into sugar water
5. Mix together (should be a bright yellow cloudy)
6. Pour in bottles and store in freezer

[Brian Schneider]

skibumben thank you. I hope I still have some of the good everclear. I live in MN so we only can get 151 proof. I have to go to ND to get the real 190 proof everclear

[macsinsac]

Last nights dinner could’ve been a little better, but it was the 1st time for me coating a prime rib with herbed butter. It’s all a learning curve, right?