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  5. What did everyone cook today?

What did everyone cook today?

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  • C Offline
    C Offline
    calldoctoday
    Team Blue Power User Regular Contributors
    wrote on last edited by
    #1493

    We will all smoke one for Little Joe & we hope he continues to recover & make the best progress.

    1 Reply Last reply
    0
    • S scott farm

      Chef Joe0803191558_HDR_Edited.jpg

      ChefC Offline
      ChefC Offline
      Chef
      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
      wrote on last edited by
      #1494

      scott farm Tell Joe we Love him and will keep him covered in prayer for a full recovery.

      1 Reply Last reply
      2
      • S Offline
        S Offline
        scott farm
        Dry Cured Sausage Canning Team Blue Sous Vide
        wrote on last edited by
        #1495

        Temps dropped a little here finally. Fired up the oven for some fresh bread.
        Bread.jpg

        ChefC 1 Reply Last reply
        2
        • S scott farm

          Temps dropped a little here finally. Fired up the oven for some fresh bread.
          Bread.jpg

          ChefC Offline
          ChefC Offline
          Chef
          Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
          wrote on last edited by
          #1496

          scott farm looks nice, is it sour dough?

          S 1 Reply Last reply
          0
          • ChefC Chef

            scott farm looks nice, is it sour dough?

            S Offline
            S Offline
            scott farm
            Dry Cured Sausage Canning Team Blue Sous Vide
            wrote on last edited by
            #1497

            Chef Its a slow rise no knead bread. It has all of the characteristics of a sour dough accept that “tang” you get from sourdough. It takes my 30 seconds to mix the dough, one manipulation at 20-24 hours and a final rise while the oven preheats.

            ChefC 1 Reply Last reply
            0
            • S scott farm

              Chef Its a slow rise no knead bread. It has all of the characteristics of a sour dough accept that “tang” you get from sourdough. It takes my 30 seconds to mix the dough, one manipulation at 20-24 hours and a final rise while the oven preheats.

              ChefC Offline
              ChefC Offline
              Chef
              Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
              wrote on last edited by
              #1498

              scott farm That’s my weakness, bread right out the oven!

              1 Reply Last reply
              0
              • C Offline
                C Offline
                calldoctoday
                Team Blue Power User Regular Contributors
                wrote on last edited by
                #1499

                Burgers & Brats I - Resized.jpg How about some nice smoked cheeseburgers & brats with a few nice cold brews to wash them down. Oh, & don’t forget your veggies too with smoked potatoes all rotten style with peppers, onions, & broccoli florets.

                1 Reply Last reply
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                • C Offline
                  C Offline
                  calldoctoday
                  Team Blue Power User Regular Contributors
                  wrote on last edited by
                  #1500

                  Spatchcock Turkey I - Resized.jpg Or, you could go uptown a bit & clean the freezer out for some Smoked Spatchcock Turkey with Summer stuffing, & can’t help them mashed taters & giblet gravy.

                  ChefC YooperDogY 2 Replies Last reply
                  4
                  • D Offline
                    D Offline
                    DeerSlayer
                    Team Orange
                    wrote on last edited by
                    #1501

                    T bones marinated in Pa’s smoked on. Pit boss smoker grill. Good good good

                    1 Reply Last reply
                    0
                    • C calldoctoday

                      Spatchcock Turkey I - Resized.jpg Or, you could go uptown a bit & clean the freezer out for some Smoked Spatchcock Turkey with Summer stuffing, & can’t help them mashed taters & giblet gravy.

                      ChefC Offline
                      ChefC Offline
                      Chef
                      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                      wrote on last edited by
                      #1502

                      calldoctoday Beautiful For several years the only way i roast turkeys and chickens is spatchcocked Even have a tin snips dedicated to cutting out the backbone!

                      C 1 Reply Last reply
                      0
                      • JonathonJ Offline
                        JonathonJ Offline
                        Jonathon
                        Team Blue Admin Walton's Employee Power User
                        wrote on last edited by
                        #1503

                        calldoctoday I can’t even think about spatchcoking without thinking of Roger, the alien from American Dad anymore. It’s a ridiculous episode on a ridiculous animated TV show but it did make me laugh!

                        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

                        1 Reply Last reply
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                        • JonathonJ Offline
                          JonathonJ Offline
                          Jonathon
                          Team Blue Admin Walton's Employee Power User
                          wrote on last edited by
                          #1504

                          calldoctoday I can’t even think about spatchcoking without thinking of Roger, the alien from American Dad anymore. It’s a ridiculous episode on a ridiculous animated TV show but it did make me laugh!

                          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

                          1 Reply Last reply
                          0
                          • C calldoctoday

                            Spatchcock Turkey I - Resized.jpg Or, you could go uptown a bit & clean the freezer out for some Smoked Spatchcock Turkey with Summer stuffing, & can’t help them mashed taters & giblet gravy.

                            YooperDogY Offline
                            YooperDogY Offline
                            YooperDog
                            Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                            wrote on last edited by
                            #1505

                            calldoctoday looks like you are going to be eating good for awhile. Never spatchcocked a turkey, always in the Nesco, but I do have some cut up pieces that I want to cure and smoke for later use.

                            C 1 Reply Last reply
                            0
                            • ChefC Chef

                              calldoctoday Beautiful For several years the only way i roast turkeys and chickens is spatchcocked Even have a tin snips dedicated to cutting out the backbone!

                              C Offline
                              C Offline
                              calldoctoday
                              Team Blue Power User Regular Contributors
                              wrote on last edited by
                              #1506

                              Chef Thank you. It is delicious. I brine it for a day or so first in Walton’s Maple Turkey Brine. Then rinse & dry & season. Then into the smoker, before a short rest. Then Gobble, Gobble!

                              1 Reply Last reply
                              1
                              • YooperDogY YooperDog

                                calldoctoday looks like you are going to be eating good for awhile. Never spatchcocked a turkey, always in the Nesco, but I do have some cut up pieces that I want to cure and smoke for later use.

                                C Offline
                                C Offline
                                calldoctoday
                                Team Blue Power User Regular Contributors
                                wrote on last edited by
                                #1507

                                YooperDog Thank you, it was delicious! Yes, those pieces can work very well too & excellent for using with a batch of beans or something.

                                1 Reply Last reply
                                1
                                • Tex_77T Offline
                                  Tex_77T Offline
                                  Tex_77
                                  Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                                  wrote on last edited by
                                  #1508

                                  A little breakfast with maple flavored sausage strips.
                                  20200809_082505.jpg
                                  20200809_082830.jpg

                                  Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

                                  E ChefC 2 Replies Last reply
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                                  • D Offline
                                    D Offline
                                    DeerSlayer
                                    Team Orange
                                    wrote on last edited by
                                    #1509

                                    Sous vide 2 recipes of pprk loin.
                                    This afternoon making batch of breakfast sausage and a batch of kielbsa

                                    1 Reply Last reply
                                    1
                                    • zbigjeffZ Offline
                                      zbigjeffZ Offline
                                      zbigjeff
                                      Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                      wrote on last edited by
                                      #1510

                                      Smoked pork belly burnt ends, Mac n Cheese and Voodoo pork and beans. It was a feast.

                                      zbigjeffZ 1 Reply Last reply
                                      0
                                      • zbigjeffZ zbigjeff

                                        Smoked pork belly burnt ends, Mac n Cheese and Voodoo pork and beans. It was a feast.

                                        zbigjeffZ Offline
                                        zbigjeffZ Offline
                                        zbigjeff
                                        Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                        wrote on last edited by
                                        #1511

                                        zbigjeff Burnt ends plate 8-8-20.jpg Burnt ends smoked beans 8-8-20.jpg Burnt ends in cooking tray 8-8-20.jpg

                                        C 1 Reply Last reply
                                        3
                                        • Tex_77T Tex_77

                                          A little breakfast with maple flavored sausage strips.
                                          20200809_082505.jpg
                                          20200809_082830.jpg

                                          E Offline
                                          E Offline
                                          erich52
                                          Team Blue Big Green Egg Traeger Regular Contributors
                                          wrote on last edited by
                                          #1512

                                          Tex_77 those sausage stix look pretty solid

                                          Tex_77T 1 Reply Last reply
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