What did everyone cook today?
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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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Here are some photos of Smoked Spatchcock Chicken with Smoked Plaintains & Mac & Cheese.
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The finished product of 18 hours in the Treager plus some homemade cornbread for dinner tonight. Pictures from middle and end of the smoke.
John Gehringer John, That is some awfully good looking hog meat & cornbread to boot.
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Brian Schneider have you ever made pickled peppers they are very good
craigrice Yes, the water version & the oiled version. The oiled version taste better, but are a little more challenging. We usually just do the water & spices with vinegar or refrigerator style.
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TexLaw Tex, Those rolls have my mouth watering. Did you do those in your smoker?
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John Gehringer John, That is some awfully good looking hog meat & cornbread to boot.
calldoctoday Kind of looks like pork but is even finer, it’s a beef brisket
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Oh, OK, Well it looked like a boneless butt. You must have separated the point & the flat before smoking. I usually have always done them as one packer & thus they are about three times as big. The size made me think it was a boneless butt. That is a pretty neat idea to just smoke a small amount by separating them before the smoke rather than after. I am just the opposite though most of the time & try to smoke as much as I can at once for efficiency. Regardless, they are all good.
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