What did everyone cook today?
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calldoctoday I have a fair size fig tree. Make fig preserves every year. Absolutely a great flavor combination is grilled chicken glazed with the fig preserves. Add it at the end so the sugar will doesn’t burn. I also make strawberry topping and strawberry preserves. I have canned plums and blackberries as well. Can also can dry sausage, jerky, well, nearly anything.
Chef Oh YES! We have a large Celeste Fig that we typically make all sorts of preserve varieties from every year. I think I will scale back this year though as the ripening stage seems very spread out, compared to other years of various ripening stages. I have also used the wood from it when pruning to make for an interesting smoke for fish & lamb. We also have a Mission Fig that is finally just starting to bear & I am really looking forward to tasting some of those as I have not had them in a long, long time. I am still enjoying a half dozen or so figs picked right off the tree when mowing grass. That has ended up being my current favorite method of eating them, vs cold from the refrigerator for years. I want to try that on the chicken though for sure as that sounds real good!
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Daughter and I made 80 pounds of fresh smoked pork sausage. Cold smoke to impart smoke without cooking.
Much easier with the help!
Chef Absolutely, Good Help!
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She looks like she is having fun too & that is just about the most important thing for getting good help.
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She looks like she is having fun too & that is just about the most important thing for getting good help.
calldoctoday She’s 26 now I began dating her mother when she was 9 and she has become quite the cook. Okay, this is a brag, but allow me to share this story. I was really the only man in her life. When she turned 18, she wrote me a letter that had me in in tears. The letter ended with a request for her birthday, she wanted me to adopt her so she could graduate with my name. The court was so generous and got it done in two days so she could get her diploma changed.
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calldoctoday She’s 26 now I began dating her mother when she was 9 and she has become quite the cook. Okay, this is a brag, but allow me to share this story. I was really the only man in her life. When she turned 18, she wrote me a letter that had me in in tears. The letter ended with a request for her birthday, she wanted me to adopt her so she could graduate with my name. The court was so generous and got it done in two days so she could get her diploma changed.
Chef That is amazing & a great story!
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IBP Prime brisket injected with Butcher BBQ Prime Brisket injection, rubbed with Butcher BBQ Steak and Brisket, Premium, and Butcher’s Private Selection rubs. Smoked at 225 on the Primo-Grills XL using Fireboard drive fan. I wrapped in butcher paper around 160, and cooked until 200.
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Beautiful
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IBP Prime brisket injected with Butcher BBQ Prime Brisket injection, rubbed with Butcher BBQ Steak and Brisket, Premium, and Butcher’s Private Selection rubs. Smoked at 225 on the Primo-Grills XL using Fireboard drive fan. I wrapped in butcher paper around 160, and cooked until 200.
@Tex_77Well done. Brisket the way it was meant to be. I notice you use the pink butcher paper. Do you notice a difference? Also, how did you determine 160 F to wrap?
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That is a beautiful brisket!!! That is definitely an eat’n brisket.
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@Tex_77Well done. Brisket the way it was meant to be. I notice you use the pink butcher paper. Do you notice a difference? Also, how did you determine 160 F to wrap?
Chef I can’t say that I’ve noticed a major difference, I’ve never done a side by side comparison. I picked 160 because listening to the Butcher BBQ podcast one time, he mentioned the temp he wraps at is 150 something, I’ve heard others say higher, so I picked something in the middle.
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Tex_77 Bravo good sir! I saw your message and ill get it handled. Does this have to be what we cooked always? What about what we bought? I mean, I paid someone to cook it for me! Just ordered some sushi from a place around here that is apparently pretty good and its all I can think about!
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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Tex_77 Bravo good sir! I saw your message and ill get it handled. Does this have to be what we cooked always? What about what we bought? I mean, I paid someone to cook it for me! Just ordered some sushi from a place around here that is apparently pretty good and its all I can think about!
Jonathon I bought chuck, brisket, whole ribeye, spare ribs, baby back ribs, and pork bellies yesterday. Now just to process it all. I will agree with you on the sushi though, I love it as well as does my wife who is Vietnamese.
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Tex_77 Bravo good sir! I saw your message and ill get it handled. Does this have to be what we cooked always? What about what we bought? I mean, I paid someone to cook it for me! Just ordered some sushi from a place around here that is apparently pretty good and its all I can think about!
Jonathon thanks good news was it still sealed with the o-ring and worked. Sure this thread can include food you’ve bought.
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Jonathon I bought chuck, brisket, whole ribeye, spare ribs, baby back ribs, and pork bellies yesterday. Now just to process it all. I will agree with you on the sushi though, I love it as well as does my wife who is Vietnamese.
Just finished cooking for 50+/-, youngest son’s wedding. Four style of sliders, 2 chicken and 2 beef; baked beans, creamed corn, oriental salad, potato salad, desserts. Got a little bit behind on the cooking time curve other than that everything went w/o a hitch. Last of the guests left this evening, cleanup started breaking out the good stuff, Ben Riach, single malt, 12 yr.
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Just finished cooking for 50+/-, youngest son’s wedding. Four style of sliders, 2 chicken and 2 beef; baked beans, creamed corn, oriental salad, potato salad, desserts. Got a little bit behind on the cooking time curve other than that everything went w/o a hitch. Last of the guests left this evening, cleanup started breaking out the good stuff, Ben Riach, single malt, 12 yr.
YooperDog Congratulations on a job well done & done! Enjoy & relax.
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@Tex_77Well done. Brisket the way it was meant to be. I notice you use the pink butcher paper. Do you notice a difference? Also, how did you determine 160 F to wrap?
Chef I used to always use the foil at 160/165. I try to use the butcher paper when I can. However, to get that real nice crust I either have to go all out & slow with no crutch to get the best or definitely finish it off the last hour or so to get it. However, I don’t get it for the most part with the butcher paper by itself any more or less than the foil. I am not sure what I must be doing wrong as folks everywhere rave that using the butcher paper is the answer, all by itself from 160/165 on out.
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Congratulations to your sons marriage as well and on your event. The scotch is well deserved.
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I did ribeye steak burritos with onions peppers, provolone cheese,and a special sauce I make for them.
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Chef I used to always use the foil at 160/165. I try to use the butcher paper when I can. However, to get that real nice crust I either have to go all out & slow with no crutch to get the best or definitely finish it off the last hour or so to get it. However, I don’t get it for the most part with the butcher paper by itself any more or less than the foil. I am not sure what I must be doing wrong as folks everywhere rave that using the butcher paper is the answer, all by itself from 160/165 on out.
calldoctoday I’ve, likely just by habit, use butcher paper at 150 get a reasonable bark, better than foil, but for a really thick bark, unwrap and decrease temperature to about 215 after it gets out of the stall. Only variable I would think at play is humidity. My heat flows over water and then up through my tuning plates, so I guess it is rather moist heat.
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calldoctoday I’ve, likely just by habit, use butcher paper at 150 get a reasonable bark, better than foil, but for a really thick bark, unwrap and decrease temperature to about 215 after it gets out of the stall. Only variable I would think at play is humidity. My heat flows over water and then up through my tuning plates, so I guess it is rather moist heat.
Chef I (and other BBQ buddies of mine) have found that pit humidity has a lot more to do with how much meat is on the pit, rather than whether one uses a water pan. I’m sure a water pan does something, but I never noticed any significant difference on my pit.
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