What did everyone cook today?
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Put a brisket to bed in the Traeger this morning for dinner tomorrow night, long low temp smoke. Took the flat and going to cure it for either Corned Beef or Pastrami.
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Brian, Those look real nice. I have done some very similar & if you make enough of them, they last a long time & you can snack on them regularly. I messed up this year & decided to let the garden plot go fallow this year, especially since I got busy like never before in January when I typically get it all ready. Then the Corona Business hit………. I do have some asparagus still growing & lots of mint so will probably can some asparagus soon & it will be a bumper crop for mint teas. No mint jelly though as I still have plenty of that & mint lime jelly too. We did well with Dewberry preserves this year too.
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Corona Business Hit. I don’t know what happened there! Not sure why Corona Business Hit was Censored. Smoked Spatchcock Chicken, Chicken breasts, Smoked Gizzards & Hearts for snacks, Smoked Plaintains, Smoked Mac & Cheese, & just candied carrots & crowder peas on the stove, with homemade herd bread.
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Corona Business Hit. I don’t know what happened there! Not sure why Corona Business Hit was Censored. Smoked Spatchcock Chicken, Chicken breasts, Smoked Gizzards & Hearts for snacks, Smoked Plaintains, Smoked Mac & Cheese, & just candied carrots & crowder peas on the stove, with homemade herd bread.
calldoctoday yeah I had to get everything at the grocery store for this batch as here in Northern MN the frost just went out of the ground and we still regularly have temps below freezing in the mornings.
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That is amazing. I had a chance to try that a time or two on assignment, but my wife will have no part of it. I enjoyed it. Good fishing up that way too.
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That is amazing. I had a chance to try that a time or two on assignment, but my wife will have no part of it. I enjoyed it. Good fishing up that way too.
calldoctoday yes sir the fishing is great. The walleye definitely rules around here
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I tried a bit of Summer sausage.
It came out pretty good, but not great. I basically just used my smoked sausage recipe to see how that would work out. I figured it would take a bit of adapting, but I had to start somewhere. That’s the fun of learning.
It couldn’t have been too bad, though, since we gobbled up the one we opened before I even thought about taking a picture of it. I’m sure we’ll get to another one soon enough, though!
TexLaw made a rack of ribs and corn
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TexLaw I bought an ink bird temperature and hygrometer controller. It wasn’t that expensive and it seems to be good quality. The temp is +/- 2 degrees but I don’t have a way the test the hygrometer in the chamber
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TexLaw I bought an ink bird temperature and hygrometer controller. It wasn’t that expensive and it seems to be good quality. The temp is +/- 2 degrees but I don’t have a way the test the hygrometer in the chamber
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TexLaw I bought an ink bird temperature and hygrometer controller. It wasn’t that expensive and it seems to be good quality. The temp is +/- 2 degrees but I don’t have a way the test the hygrometer in the chamber
Dave R I have been eyeing that and some others like it.
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I have all this sausage around, but no proper rolls.
Fixed that!
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Made some pickled vegetables today. Sorry no meat this time
Brian Schneider have you ever made pickled peppers they are very good
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Brian Schneider have you ever made pickled peppers they are very good
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I did a quick look for my recipe but didn’t find it corn relish is real good on steak also
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Made some cajun jerky this weekend with eye of round.
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Put a brisket to bed in the Traeger this morning for dinner tomorrow night, long low temp smoke. Took the flat and going to cure it for either Corned Beef or Pastrami.
The finished product of 18 hours in the Treager plus some homemade cornbread for dinner tonight. Pictures from middle and end of the smoke.
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Brian Schneider have you ever made pickled peppers they are very good
craigrice pickled peppers are fairly easy to make.
Vinegar 2x, water 1x, salt and sugar to taste. Pepper corns and oregano. Wash and cut room temperature jalapenos. Stuff into sterilized pint jars, lids and rings.
Bring brine to a boil, fill jars 1/2" from the top. Tightly seal lids on jars and invert for 5 minutes. Turn back over and let cool until lids seal. If one or two don’t refrigerate, other wise they are shelf stable. The hot fill method keeps the peppers crisp. -
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