What did everyone cook today?
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Jonathon use the Myron Mixon method for brisket, he is the king of hot and fast. Inversely maybe you should sous vide then smoke a brisket. Also Myron put out some great videos on how he does chicken from start to finish last week on his Facebook page.
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Brian Schneider Nicely done, what did you use on them and what is your smoke schedule? I’m trying to see if we can do a speed cook verse traditional on ribs/brisket/pork butt and anything else but it might be a while until we can get to something that time-intensive right now.
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Twice Smoked Easter Ham with Pineapple Bourbon Glaze, Pineapples, Smoked Cauliflower, Broccoli, & Honey Bourbon Carrots. -
Well I didn’t cook anything today, but I did manage to catch these beasts! 14#,13# and 11#!
Tex_77 nice looking cats. I see a fish fry and hush puppies in their future.
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A little something sweet for all de mudders out there on mudder’s day morning. Homemade from scratch Cinnamon Rolls with Cream Cheese, Vanilla, Lemon Icing. I think I will have one too!
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A little something sweet for all de mudders out there on mudder’s day morning. Homemade from scratch Cinnamon Rolls with Cream Cheese, Vanilla, Lemon Icing. I think I will have one too! -
A little something sweet for all de mudders out there on mudder’s day morning. Homemade from scratch Cinnamon Rolls with Cream Cheese, Vanilla, Lemon Icing. I think I will have one too!
calldoctoday i think we all need the recipe for those
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Well, I suppose I could scan my recipe from my recipe book (More like a whole lot of sheets of paper, I still cannot get Margaret to type them all up) that I have been writing over the years to try & dream about that Million Dollars!
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Well, since one of my sons covered the beef, for all the mothers on a mother’s day lunch, I figured, why not just a smoked chicken & cheese pizza (of course with some sautéed onions, garlics, mushrooms, & jalapeños too) with a nice salad & some Red Wine. That’s not too bad every now & then, huh?
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Nice looking pizzas, but I don’t think Jonathan would appreciate them, he is just a pepperoni and cheese guy. They call me strange too, I like anchovies on mine.
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Yooper, Thank you, I really appreciate it.
You know, for all these years (about 45 or more of ordering pizzas anyways) I have been saying Supreme, but hold the Anchovies & Hold the Jalapolenos, but here recently I have gone back to eating them more often on the rare pizza we do every now & then these days. I have got a few that were just a bit too salty though. I have always liked the jalopolenos in my other stuff, just not the pizzas(only Red Pepper), until here recently. I am not sure what to say about myself. -
Oh, by the way, Jonathan, they were very good!
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Yooper, Thank you, I really appreciate it.
You know, for all these years (about 45 or more of ordering pizzas anyways) I have been saying Supreme, but hold the Anchovies & Hold the Jalapolenos, but here recently I have gone back to eating them more often on the rare pizza we do every now & then these days. I have got a few that were just a bit too salty though. I have always liked the jalopolenos in my other stuff, just not the pizzas(only Red Pepper), until here recently. I am not sure what to say about myself.calldoctoday We don’t order to many pizzas any more, almost a 30 min ride to town, I prefer to do them on the BGE. Works out great when the nieces and nephews are here, everyone makes there own. I always have plenty of anchovies and jalapenos left over, I don’t know why. I have been eating anchovies and hot peppers on pizza from long before I can remember, I think my parents wondered if they brought the wrong one home. Only one other brother enjoys them like I do. I am still working on the perfect thing crust.
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Yooper,
My Dad made the best crusts & he could flip em around & stuff & I mean perfect. Made his own Italian sausage too & I mean it was the best. He was good at Pizza. I think we only went to a Pizza Joint once or twice when I was a kid because he made the best at home. My Grandfather had a good very simple crust recipe that was also pretty good, easy, & fats. Mine, are so, so. I mean not bad, but definitely not perfect. I have always liked all the peppers & used to like them more than I do now something serious, just no in my pizzas. Same goes for fish, just not in my pizzas, until lately. I don’t know what came back & hit me in the head. -
YooperDog Mushrooms are the devil! https://fitnessforthegame.wordpress.com/2014/10/02/the-battle-for-electrolytes/ just replace water with mushrooms and that is how I feel. But let’s be fair, calldoctoday has made numerous pizzas that look amazing and didn’t have mushrooms on them!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Well, a few of my tricks in this very good recipe is Buttermilk for the dough. It adds a nice little taste.
Mixing the butter with the cinnamon & cinnamon oil & sugar for the filling. It just does something for them.
& adding an extra slight touch of Lemon to the Cream Cheese Icing, I just like the taste of Lemon. -
Jonathon, one of the little tricks to making this crust come through nice & light & buttery is first smoking the crusts directly on the jerky rack for about 30 min, give or take, under very light Pecan smoke. The other is flipping the crust after the first smoke & brushing a butter Extra Virgin Olive Oil mix on the topping side. The topping side is done face down for the first 30 min & then flipped & made into the up facing topping side. Try it tonight!
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calldoctoday I’ve never used cinnamon oil in anything for cooking. I really like a maple frosting for cinnamon rolls I have made in the past, I used the Pioneer Women’s recipe. If it stays cold and rainy I might have to make up a big batch of cinnamon rolls this weekend.
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