What did everyone cook today?
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Did a marinated pork belly (brown sugar, soy sauce and salt), baked for an hour then deep fried it, wow. Forgot the pictures of it. Just finished up the pastrami after a long day on the smoker, about 10 hours. Spent six hours smoking then four hours covered in the pan to finish up. Got to love this stuff! Tomorrow is brisket day, will go on at noon and come off Saturday morning.
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The brisket came out of the Traeger this morning after its 20 hour nap in the low and slow. Had a breakfast taste. Just seasoned with salt and pepper.
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Beer brats, onions, andgreen chilies!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Dry Aged Ribeye Pittsburgh style
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Tex_77 That looks scrumptious, but too rich for my blood in these days & times. It looks really good though & my stomach is growling now & it is not even Noon.
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Tex_77 Margaret did just about the exact same thing on Thursday night, but with Kraut instead of peppers. Looks really good though!
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The brisket came out of the Traeger this morning after its 20 hour nap in the low and slow. Had a breakfast taste. Just seasoned with salt and pepper.
johnsbrewhouse Now that is what I like! What wood did you use to smoke that one? Any brines or injections or just a dry seasoning? Just low & slow on the open or did you use a crutch? That looks really good.
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Did a marinated pork belly (brown sugar, soy sauce and salt), baked for an hour then deep fried it, wow. Forgot the pictures of it. Just finished up the pastrami after a long day on the smoker, about 10 hours. Spent six hours smoking then four hours covered in the pan to finish up. Got to love this stuff! Tomorrow is brisket day, will go on at noon and come off Saturday morning.
johnsbrewhouse I miss those days back in Texas with friends that were willing to do an all nighter like that. Makes for the best of friends, best of refreshments, best of eatin, & great stories to boot!
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johnsbrewhouse Now that is what I like! What wood did you use to smoke that one? Any brines or injections or just a dry seasoning? Just low & slow on the open or did you use a crutch? That looks really good.
calldoctoday oak and hickory pellets, just dry seasoned with butcher cut pepper and sea salt. The lid stayed closed the whole time, covered and panned it with foil for the last eight hours. My temps were running around 225 degrees after the smoke period.
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johnsbrewhouse I miss those days back in Texas with friends that were willing to do an all nighter like that. Makes for the best of friends, best of refreshments, best of eatin, & great stories to boot!
calldoctoday With the Treager, I just fill the hopper and go to bed, let the digital thermometer take care of the rest. It works so much better now that I got rid of the Treager motors and board.
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Tex_77 Love cooking on the open fire. It just has that smokey flavoring built right in.
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Nothing like an open Fire, nothing like it in the world.
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Appetizer station for a small reception.
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Chef That is impressive. Have you ever done those water melon fruit baskets? I used to do them a long time ago when getting together with friends that liked to cook & have a good time.
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Chef That is impressive. Have you ever done those water melon fruit baskets? I used to do them a long time ago when getting together with friends that liked to cook & have a good time.
calldoctoday I have, typically people just don’t appreciate that kind of stuff today. Use to do much more carving, but with the competitive nature of this market, it is just hard to justify it. People today just want inexpensive, not upper end displays. I’m just too old fashion… Guess I’m outliving my usefulness.
This is the kind of displays I did just 10 years ago -
calldoctoday I have, typically people just don’t appreciate that kind of stuff today. Use to do much more carving, but with the competitive nature of this market, it is just hard to justify it. People today just want inexpensive, not upper end displays. I’m just too old fashion… Guess I’m outliving my usefulness.
This is the kind of displays I did just 10 years agoChef I am with you, 110%. You don’t really want to get me started & not just with this!
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Looks good chef. I’m more laid back.
Today it was smoked hot dogs and sous vide deer steaks. Not fancy but delicious -
First, Tex_77 I have been hankering for just a nice beer brat recently and your post made up my mind, I am making it this week. Chef that is a nice spread and some great art work!
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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Jonathon Do you add beer to the beer brat mix when you make yours? When we made those we didn’t add any extra liquid.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Jonathon Do you add beer to the beer brat mix when you make yours? When we made those we didn’t add any extra liquid.
Tex_77 I add liquid to every batch of sausage whether it’s scratch made or an Excalibur seasoning at a rate of approx. 1 C. per 10 lbs… The only thing better than beer is more beer! I will dissolve my seasonings in the liquid and let rest for 10 minutes or so and stir before adding. It seems to help disperse the seasoning better and the extra liquid helps cook the brat by steaming from the inside out.
Better Living Through BBQ!
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