What did everyone cook today?
-
-
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
-
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
-
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.
-
I have all this sausage around, but no proper rolls.
Fixed that!
-
Made some pickled vegetables today. Sorry no meat this time
Brian Schneider have you ever made pickled peppers they are very good
-
Brian Schneider have you ever made pickled peppers they are very good
-
I did a quick look for my recipe but didn’t find it corn relish is real good on steak also
-
Made some cajun jerky this weekend with eye of round.
-
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.
-
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. -
-
Here are some photos of Smoked Spatchcock Chicken with Smoked Plaintains & Mac & Cheese.
-
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.
-
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.
-
TexLaw Tex, Those rolls have my mouth watering. Did you do those in your smoker?
-
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
-
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.
-
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.
calldoctoday Took the flat off, usually split them differently if I’m going to use them for two different item. I was going to corn the flat for either corned beef or pastrami until I found I had two in the freezer already. So I am curing it with Maple Bacon cure, with some extra maple sugar in it. Thinking it may be like a lean beef bacon with a short cold smoke 4-5 hours then finish to 140 degrees. It was a small brisket as well, 10 lbs before splitting
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
