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  5. What did everyone cook today?

What did everyone cook today?

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  • 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 Tex_77
    #1887

    I made some birria queso tacos this weekend after having some from a local taco truck and seeing Sam The Cooking make them. They turned out awesome!
    20201018_094305.jpg
    20201018_095156.jpg
    20201018_124403.jpg
    20201018_124929.jpg
    20201018_125735.jpg

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

    lkrfletcherL 1 Reply Last reply
    4
    • Tex_77T Tex_77

      I made some birria queso tacos this weekend after having some from a local taco truck and seeing Sam The Cooking make them. They turned out awesome!
      20201018_094305.jpg
      20201018_095156.jpg
      20201018_124403.jpg
      20201018_124929.jpg
      20201018_125735.jpg

      lkrfletcherL Offline
      lkrfletcherL Offline
      lkrfletcher
      Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
      wrote on last edited by
      #1888

      Tex_77
      Your killin me. Looks sooooo good. Well done.

      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
        #1889

        I finished the weekend off with a brisket on the Primo-Grills I rubbed it down with Butcher BBQ Steak and Brisket Rub and their Premium Rub.
        20201017_214709.jpg
        20201018_064747.jpg
        20201018_181523.jpg
        20201018_181648.jpg
        20201018_182041.jpg

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

        ChefC C 2 Replies Last reply
        7
        • lkrfletcherL Offline
          lkrfletcherL Offline
          lkrfletcher
          Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
          wrote on last edited by
          #1890

          Oh yeah. She’s a beauty. Very nice

          Life is a Garden - Dig it.

          1 Reply Last reply
          0
          • Tex_77T Tex_77

            I finished the weekend off with a brisket on the Primo-Grills I rubbed it down with Butcher BBQ Steak and Brisket Rub and their Premium Rub.
            20201017_214709.jpg
            20201018_064747.jpg
            20201018_181523.jpg
            20201018_181648.jpg
            20201018_182041.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
            #1891

            Tex_77 Looks text book perfect.

            1 Reply Last reply
            1
            • T truger

              Jonathon 74B506CC-C7DF-47A0-9877-F0AA8F7AFA03.jpeg

              There is not a bad rib, these baby backs out on the lake we’re amazing

              SarahsleepS Offline
              SarahsleepS Offline
              Sarahsleep
              wrote on last edited by
              #1892
              This post is deleted!
              1 Reply Last reply
              0
              • D detter22

                Tex_77 3228EA39-3EE1-4B6C-8E44-7E1D6E5CC0A4.jpeg ribs!

                SarahsleepS Offline
                SarahsleepS Offline
                Sarahsleep
                wrote on last edited by Sarahsleep
                #1893

                detter22 said in What did everyone cook today?:

                Tex_77 3228EA39-3EE1-4B6C-8E44-7E1D6E5CC0A4.jpeg ribs!

                Great view!

                1 Reply Last reply
                0
                • Tex_77T Tex_77

                  I finished the weekend off with a brisket on the Primo-Grills I rubbed it down with Butcher BBQ Steak and Brisket Rub and their Premium Rub.
                  20201017_214709.jpg
                  20201018_064747.jpg
                  20201018_181523.jpg
                  20201018_181648.jpg
                  20201018_182041.jpg

                  C Offline
                  C Offline
                  calldoctoday
                  Team Blue Power User Regular Contributors
                  wrote on last edited by
                  #1894

                  Tex_77 That looks like good corned beef material too! I am thinking about that for Thanksgiving with the standard Turkey & Ham.

                  Tex_77T 1 Reply Last reply
                  0
                  • C calldoctoday

                    Tex_77 That looks like good corned beef material too! I am thinking about that for Thanksgiving with the standard Turkey & Ham.

                    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
                    #1895

                    calldoctoday I always beg for steak or prime rib for Thanksgiving. Ham is good too, I’ve had way to much dry turkey over the years to care for it to much. Maybe I should just take over cooking the turkey this year.

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

                    C zbigjeffZ 2 Replies Last reply
                    1
                    • Tex_77T Tex_77

                      calldoctoday I always beg for steak or prime rib for Thanksgiving. Ham is good too, I’ve had way to much dry turkey over the years to care for it to much. Maybe I should just take over cooking the turkey this year.

                      C Offline
                      C Offline
                      calldoctoday
                      Team Blue Power User Regular Contributors
                      wrote on last edited by
                      #1896

                      Tex_77 I understand. You have got to try that brined & smoked turkey. It completely changes everything.
                      I thought of doing smoked salmon & trout, full slabs. But that can get very expensive for a crowd & it looks like I am going to have a crowd now. The turkey& ham is manageable. I really like the beef though.

                      1 Reply Last reply
                      1
                      • Tex_77T Tex_77

                        calldoctoday I always beg for steak or prime rib for Thanksgiving. Ham is good too, I’ve had way to much dry turkey over the years to care for it to much. Maybe I should just take over cooking the turkey this year.

                        zbigjeffZ Offline
                        zbigjeffZ Offline
                        zbigjeff
                        Sous Vide Team Blue Power User Regular Contributors Cast Iron
                        wrote on last edited by
                        #1897

                        Tex_77 And those same people get offended when they’re thinking “you think you’re the only one that can cook”. Then, when you do it and blow their doors off, they go in hiding. My daughter always laughs when the sister-in-laws put me in thanksgiving jail and would only assign me an appetizer. Well, everyone filled up on the appetizer and didn’t eat much of the main. Then, the next year, they assigned me the salad. Same thing happened. We laughed very hard when they assigned me to bring bread the next year. My place is too small to have the whole clan over. So, when I’m docked for overshadowing their main, I just have fun with them and bring a smattering of good bourbons.

                        ChefC Tex_77T 2 Replies Last reply
                        4
                        • zbigjeffZ zbigjeff

                          Tex_77 And those same people get offended when they’re thinking “you think you’re the only one that can cook”. Then, when you do it and blow their doors off, they go in hiding. My daughter always laughs when the sister-in-laws put me in thanksgiving jail and would only assign me an appetizer. Well, everyone filled up on the appetizer and didn’t eat much of the main. Then, the next year, they assigned me the salad. Same thing happened. We laughed very hard when they assigned me to bring bread the next year. My place is too small to have the whole clan over. So, when I’m docked for overshadowing their main, I just have fun with them and bring a smattering of good bourbons.

                          ChefC Offline
                          ChefC Offline
                          Chef
                          Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                          wrote on last edited by
                          #1898

                          zbigjeff So well stated.

                          1 Reply Last reply
                          1
                          • zbigjeffZ zbigjeff

                            Tex_77 And those same people get offended when they’re thinking “you think you’re the only one that can cook”. Then, when you do it and blow their doors off, they go in hiding. My daughter always laughs when the sister-in-laws put me in thanksgiving jail and would only assign me an appetizer. Well, everyone filled up on the appetizer and didn’t eat much of the main. Then, the next year, they assigned me the salad. Same thing happened. We laughed very hard when they assigned me to bring bread the next year. My place is too small to have the whole clan over. So, when I’m docked for overshadowing their main, I just have fun with them and bring a smattering of good bourbons.

                            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
                            #1899

                            zbigjeff bourbon has got me thought many holidays. Thankful the BIL, I couldn’t stand is now an ex BIL. I’m thinking I may disappear to the woods camping this year as well.

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

                            ChefC YooperDogY 2 Replies Last reply
                            3
                            • C Offline
                              C Offline
                              calldoctoday
                              Team Blue Power User Regular Contributors
                              wrote on last edited by
                              #1900

                              I love it!

                              1 Reply Last reply
                              1
                              • Tex_77T Tex_77

                                zbigjeff bourbon has got me thought many holidays. Thankful the BIL, I couldn’t stand is now an ex BIL. I’m thinking I may disappear to the woods camping this year as well.

                                ChefC Offline
                                ChefC Offline
                                Chef
                                Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                wrote on last edited by
                                #1901

                                Tex_77 Thank God for Weller

                                C zbigjeffZ 2 Replies Last reply
                                3
                                • ChefC Chef

                                  Tex_77 Thank God for Weller

                                  C Offline
                                  C Offline
                                  calldoctoday
                                  Team Blue Power User Regular Contributors
                                  wrote on last edited by
                                  #1902

                                  Chef Amen

                                  1 Reply Last reply
                                  1
                                  • ChefC Chef

                                    Tex_77 Thank God for Weller

                                    zbigjeffZ Offline
                                    zbigjeffZ Offline
                                    zbigjeff
                                    Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                    wrote on last edited by
                                    #1903

                                    Chef Tex_77 I’ve gravitated to the “wheated” bourbons like the Weller brand from Buffalo Trace and many others. But, there’s always a place for a High Spicy Rye Bourbon when my daughter arrives. She likes it Hot and Spicy, I have a smattering of high ryes in the 110-120 range just for our enjoyment. Just enjoy the ride.

                                    ChefC 1 Reply Last reply
                                    2
                                    • zbigjeffZ zbigjeff

                                      Chef Tex_77 I’ve gravitated to the “wheated” bourbons like the Weller brand from Buffalo Trace and many others. But, there’s always a place for a High Spicy Rye Bourbon when my daughter arrives. She likes it Hot and Spicy, I have a smattering of high ryes in the 110-120 range just for our enjoyment. Just enjoy the ride.

                                      ChefC Offline
                                      ChefC Offline
                                      Chef
                                      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                      wrote on last edited by
                                      #1904

                                      zbigjeff Oh my, I guess I’ll have to try that now. Such a burden. LOL

                                      zbigjeffZ 1 Reply Last reply
                                      1
                                      • ChefC Chef

                                        zbigjeff Oh my, I guess I’ll have to try that now. Such a burden. LOL

                                        zbigjeffZ Offline
                                        zbigjeffZ Offline
                                        zbigjeff
                                        Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                        wrote on last edited by zbigjeff
                                        #1905

                                        Chef If the burden is toooooo much, I can talk you down from the ledge with a nice pour in my hand.

                                        1 Reply Last reply
                                        1
                                        • JonathonJ Jonathon

                                          I LOVE this post, I think we need to make it a Monday morning tradition!

                                          I made smoked wings, the real hey here is to get a shelf in your smoker to keep them up off of the grates, that makes all the difference! Then 3 hours at 200° and then toss in a sauce if you want but I didn’t think they needed it!

                                          wings1.jpg wings2.jpg

                                          G Offline
                                          G Offline
                                          gus4416
                                          Team Blue
                                          wrote on last edited by
                                          #1906

                                          Jonathon what tempter you cook them at

                                          1 Reply Last reply
                                          0

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