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  5. What did everyone cook today?

What did everyone cook today?

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  • johnsbrewhouseJ johnsbrewhouse

    Chef Got 3rd Best of Show on my entries. That was brisket and ribs. Did feel to bad with the showing, donated my gift card back to Guide Dogs of America. Got a nice cutting board and plaque I think. Missed the presentation online since I had to have an emergency stint placed in my kidney Monday.

    ChefC Offline
    ChefC Offline
    Chef
    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #1864

    johnsbrewhouse I’m sorry, I missed the stint. Praying for a speedy recovery. How are you doing now?

    johnsbrewhouseJ 1 Reply Last reply
    0
    • ChefC Chef

      johnsbrewhouse I’m sorry, I missed the stint. Praying for a speedy recovery. How are you doing now?

      johnsbrewhouseJ Offline
      johnsbrewhouseJ Offline
      johnsbrewhouse
      Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
      wrote on last edited by johnsbrewhouse
      #1865

      Chef Just have a bit of pain in the kidney occasionally, controlled with Tylenol. Have appointments set up for next week, have a CT scan to see if the stone has passed. If so, then they’ll talk about removing the stint. Oh, joy, something to look forward too. I think not, they remove it without you being under. Just taking it easy for now. Thanks for the thoughts.

      C 1 Reply Last reply
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      • johnsbrewhouseJ johnsbrewhouse

        Chef Just have a bit of pain in the kidney occasionally, controlled with Tylenol. Have appointments set up for next week, have a CT scan to see if the stone has passed. If so, then they’ll talk about removing the stint. Oh, joy, something to look forward too. I think not, they remove it without you being under. Just taking it easy for now. Thanks for the thoughts.

        C Offline
        C Offline
        calldoctoday
        Team Blue Power User Regular Contributors
        wrote on last edited by
        #1866

        johnsbrewhouse I have been getting Kidney stones now regularly for over 40 years. I used to go to the emergency room right away when it happened. Thought maybe I just needed a morphine hit every now & then, so it kind of had me worried. They would give me some pain medication & beg me to take it, because I did not want to. I tried to withstand it as long as I could & then that is were they wanted you to go. Then, they started not wanting you to go in & wanting you to just tough it, even when it was bad & make a doctor’s appointment. I learned some tricks over the years to help survive it all & not have to go in. Then I got a real bad one & had to have a lithotripsy done. That was worse than the stones so no comment. Would you believe, I got them to let me sneak out early to get back to work. Can’t do that these days either. Then they started telling me to go to emergency again if it got bad & I could not pass a bad one after a few days. However, you do not want to know what they try to get away with charging for the trip. It mostly involved sitting & waiting more until they would finally give yo a shot of something to relieve the pain & help you relax & pas it, unless it was too bad & they had to go in & get it. You about have to beg for something beyond the Tylenol, etc. to help relieve the pain & relax so not to have to go. They finally gave me some a few years ago, but I have never taken one, yet. There are also a lot of diets to follow to help, dependent on what type stone it is. However, I have followed some of them religiously & then a year later, another stone. Usually half the problem is I get going & do not drink enough water. One doctor about 30 years ago told me to drink, just drink anything Dave, just drink. He have me one of those nice diets too. Then I got another bunch of them a year later or so. Most of the food to avoid is all this good food we like to cook that is good for you & they admit it. So, here I am & just try to do it in moderation & don’t over do it. They do have some medication you can take these days that seems to help. So you see, I understand! Hang in there, I am right here with you!

        johnsbrewhouseJ 1 Reply Last reply
        3
        • C calldoctoday

          johnsbrewhouse I have been getting Kidney stones now regularly for over 40 years. I used to go to the emergency room right away when it happened. Thought maybe I just needed a morphine hit every now & then, so it kind of had me worried. They would give me some pain medication & beg me to take it, because I did not want to. I tried to withstand it as long as I could & then that is were they wanted you to go. Then, they started not wanting you to go in & wanting you to just tough it, even when it was bad & make a doctor’s appointment. I learned some tricks over the years to help survive it all & not have to go in. Then I got a real bad one & had to have a lithotripsy done. That was worse than the stones so no comment. Would you believe, I got them to let me sneak out early to get back to work. Can’t do that these days either. Then they started telling me to go to emergency again if it got bad & I could not pass a bad one after a few days. However, you do not want to know what they try to get away with charging for the trip. It mostly involved sitting & waiting more until they would finally give yo a shot of something to relieve the pain & help you relax & pas it, unless it was too bad & they had to go in & get it. You about have to beg for something beyond the Tylenol, etc. to help relieve the pain & relax so not to have to go. They finally gave me some a few years ago, but I have never taken one, yet. There are also a lot of diets to follow to help, dependent on what type stone it is. However, I have followed some of them religiously & then a year later, another stone. Usually half the problem is I get going & do not drink enough water. One doctor about 30 years ago told me to drink, just drink anything Dave, just drink. He have me one of those nice diets too. Then I got another bunch of them a year later or so. Most of the food to avoid is all this good food we like to cook that is good for you & they admit it. So, here I am & just try to do it in moderation & don’t over do it. They do have some medication you can take these days that seems to help. So you see, I understand! Hang in there, I am right here with you!

          johnsbrewhouseJ Offline
          johnsbrewhouseJ Offline
          johnsbrewhouse
          Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
          wrote on last edited by
          #1867

          calldoctoday It sucks to get old. At 61 this was my first and hopefully my last. They only found one when they did the CT. My problem was I ended up going sepsis in the ER, so they admitted me for the emergency placement. They gave me Toradol for the pain originally, wanted to give me morphine knowing I have an allergy, had to argue with a PA about the results, he finally relented a gave me a small dose of Dilaudid which I have reaction to as well, but easier to control.

          C 1 Reply Last reply
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          • johnsbrewhouseJ johnsbrewhouse

            calldoctoday It sucks to get old. At 61 this was my first and hopefully my last. They only found one when they did the CT. My problem was I ended up going sepsis in the ER, so they admitted me for the emergency placement. They gave me Toradol for the pain originally, wanted to give me morphine knowing I have an allergy, had to argue with a PA about the results, he finally relented a gave me a small dose of Dilaudid which I have reaction to as well, but easier to control.

            C Offline
            C Offline
            calldoctoday
            Team Blue Power User Regular Contributors
            wrote on last edited by
            #1868

            johnsbrewhouse I am still fighting it & not buying it, which probably makes it all worse, hah, hah & you have me beat by a year.
            They used to give me Morphine right off the bat & it had immediate results, except for the first time. They had me laid out on the operating table back then & ready to cut, & then the flood damns broke loose. They would give me Percodan to take home with me as well as a prescription & beg me to take it when needed. I did not like to, but did when I had to. then I developed an allergy of sorts to that & could not keep it down. So I think they changed it to some sort of Oxi Codine or something like that. I would take it if needed, which although I probably needed it, was rare as I just do not like to have to. Then as times changed & I realized I really needed it, especially to avoid those absurd emergency room charges, & of course I felt like with all the experience, I just about knew more than some of the doctors treating me, at least they were a lot younger. Then you could not get anything if you begged for it. They finally gave me something about a year ago or so to take home & a prescription for some strong stuff as needed, but I still have been able to hold off from taking any of it. The day will come though & I am getting weaker & weaker it feels like, so it might come sooner than later. Most of them though I pass on my own with Ibuprofen, lots of water, a good dosage of beer, & some other techniques that I have found helpful. I do long for that whirlpool we used to have at our last house, that I thought we did not need, until I had the first stone attack, & then I remembered it all. We gotta stop talking about all these stones, it is making me nervous!

            1 Reply Last reply
            1
            • C Offline
              C Offline
              calldoctoday
              Team Blue Power User Regular Contributors
              wrote on last edited by
              #1869

              I hope you never have another one of them too. I would never wish them on anyone. I think they are hereditary to some degree. I have a whole collection of them.

              1 Reply Last reply
              1
              • PapaSopP Offline
                PapaSopP Offline
                PapaSop
                Team Orange Power User Veteran
                wrote on last edited by
                #1870

                A little Saturday afternoon snack. Pulled a walleye filet out.
                PXL_20201010_220405624_copy_756x1344.jpg PXL_20201010_220547768_copy_756x1344.jpg PXL_20201010_220933396_copy_756x1344.jpg

                The pics really don’t do this justice. So light, so crispy and the taste is outstanding. Walleye is the ultimate with panfish second.

                My Aunt Arlene’s four dip method. Water, seasoned flour, water and bread crumbs. This makes for a very light and crispy coating. Outstanding!!!

                C E lkrfletcherL 3 Replies Last reply
                3
                • PapaSopP PapaSop

                  A little Saturday afternoon snack. Pulled a walleye filet out.
                  PXL_20201010_220405624_copy_756x1344.jpg PXL_20201010_220547768_copy_756x1344.jpg PXL_20201010_220933396_copy_756x1344.jpg

                  The pics really don’t do this justice. So light, so crispy and the taste is outstanding. Walleye is the ultimate with panfish second.

                  My Aunt Arlene’s four dip method. Water, seasoned flour, water and bread crumbs. This makes for a very light and crispy coating. Outstanding!!!

                  C Offline
                  C Offline
                  calldoctoday
                  Team Blue Power User Regular Contributors
                  wrote on last edited by
                  #1871

                  PapaSop Now, that is what I like. I can just taste that Walleye from all the way down here!

                  1 Reply Last reply
                  0
                  • D Offline
                    D Offline
                    detter22
                    Team Blue
                    wrote on last edited by
                    #1872

                    86297F99-BCE8-4D13-A528-955BD683038A.jpeg

                    Beef tenderloin

                    ChefC 1 Reply Last reply
                    1
                    • D detter22

                      86297F99-BCE8-4D13-A528-955BD683038A.jpeg

                      Beef tenderloin

                      ChefC Offline
                      ChefC Offline
                      Chef
                      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                      wrote on last edited by
                      #1873

                      detter22 Some people just suffer. (Looks great)

                      1 Reply Last reply
                      0
                      • PapaSopP PapaSop

                        A little Saturday afternoon snack. Pulled a walleye filet out.
                        PXL_20201010_220405624_copy_756x1344.jpg PXL_20201010_220547768_copy_756x1344.jpg PXL_20201010_220933396_copy_756x1344.jpg

                        The pics really don’t do this justice. So light, so crispy and the taste is outstanding. Walleye is the ultimate with panfish second.

                        My Aunt Arlene’s four dip method. Water, seasoned flour, water and bread crumbs. This makes for a very light and crispy coating. Outstanding!!!

                        E Offline
                        E Offline
                        erich52
                        Team Blue Big Green Egg Traeger Regular Contributors
                        wrote on last edited by
                        #1874

                        PapaSop Don’t forget about crappie!

                        C PapaSopP 2 Replies Last reply
                        1
                        • E erich52

                          PapaSop Don’t forget about crappie!

                          C Offline
                          C Offline
                          calldoctoday
                          Team Blue Power User Regular Contributors
                          wrote on last edited by
                          #1875

                          erich52 Absolutely! More Candy.

                          1 Reply Last reply
                          0
                          • E erich52

                            PapaSop Don’t forget about crappie!

                            PapaSopP Offline
                            PapaSopP Offline
                            PapaSop
                            Team Orange Power User Veteran
                            wrote on last edited by
                            #1876

                            erich52
                            Yep. That’s a panfish in these parts.

                            1 Reply Last reply
                            0
                            • PapaSopP PapaSop

                              A little Saturday afternoon snack. Pulled a walleye filet out.
                              PXL_20201010_220405624_copy_756x1344.jpg PXL_20201010_220547768_copy_756x1344.jpg PXL_20201010_220933396_copy_756x1344.jpg

                              The pics really don’t do this justice. So light, so crispy and the taste is outstanding. Walleye is the ultimate with panfish second.

                              My Aunt Arlene’s four dip method. Water, seasoned flour, water and bread crumbs. This makes for a very light and crispy coating. Outstanding!!!

                              lkrfletcherL Offline
                              lkrfletcherL Offline
                              lkrfletcher
                              Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                              wrote on last edited by
                              #1877

                              PapaSop - Love walleye - nice

                              Life is a Garden - Dig it.

                              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
                                #1878

                                I made some pico this weekend, and cooked some beer brats on the PK.
                                20201010_121211.jpg
                                20201010_175854.jpg
                                20201010_182834.jpg

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

                                lkrfletcherL 1 Reply Last reply
                                2
                                • Tex_77T Tex_77

                                  I made some pico this weekend, and cooked some beer brats on the PK.
                                  20201010_121211.jpg
                                  20201010_175854.jpg
                                  20201010_182834.jpg

                                  lkrfletcherL Offline
                                  lkrfletcherL Offline
                                  lkrfletcher
                                  Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                  wrote on last edited by
                                  #1879

                                  Tex_77
                                  Looks great

                                  Life is a Garden - Dig it.

                                  McjaggerM 1 Reply Last reply
                                  1
                                  • lkrfletcherL lkrfletcher

                                    Tex_77
                                    Looks great

                                    McjaggerM Offline
                                    McjaggerM Offline
                                    Mcjagger
                                    Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt PK100
                                    wrote on last edited by
                                    #1880

                                    lkrfletcher IMG_8274.jpeg IMG_8275.jpeg IMG_8276.jpeg IMG_8277.jpeg

                                    A #6 eye of round seasoned with homemade hot sauce as the binder and Walton’s Ultimate Steak and Roast Rub…onto the Memphis pellet grill @ 180’ for 3 hours…seared off into the Sous Vide at 133’ for 24 hours…sliced and served up with some Yorkshire Puddings !!!
                                    “If you don’t eat your meat you can’t have any pudding!!!”

                                    lkrfletcherL 1 Reply Last reply
                                    4
                                    • McjaggerM Mcjagger

                                      lkrfletcher IMG_8274.jpeg IMG_8275.jpeg IMG_8276.jpeg IMG_8277.jpeg

                                      A #6 eye of round seasoned with homemade hot sauce as the binder and Walton’s Ultimate Steak and Roast Rub…onto the Memphis pellet grill @ 180’ for 3 hours…seared off into the Sous Vide at 133’ for 24 hours…sliced and served up with some Yorkshire Puddings !!!
                                      “If you don’t eat your meat you can’t have any pudding!!!”

                                      lkrfletcherL Offline
                                      lkrfletcherL Offline
                                      lkrfletcher
                                      Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                      wrote on last edited by
                                      #1881

                                      Mcjagger Looks so good. I love the sous vide. Way to go

                                      Life is a Garden - Dig it.

                                      1 Reply Last reply
                                      0
                                      • JonathonJ Offline
                                        JonathonJ Offline
                                        Jonathon
                                        Team Blue Admin Walton's Employee Power User
                                        wrote on last edited by
                                        #1882

                                        Mcjagger That looks awesome man!

                                        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
                                        • D Offline
                                          D Offline
                                          detter22
                                          Team Blue
                                          wrote on last edited by
                                          #1883

                                          22485F77-8067-4460-B314-320950F2FCBB.jpeg 11# brisket hope the results are worth it in 14 days. Going to seal it in a bag and then throw it in a nesco for 24 hours. Might even bust out a green Busch light in November for dinner.

                                          1 Reply Last reply
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