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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
    #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
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    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
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            • 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
                                      • 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.

                                        YooperDogY Offline
                                        YooperDogY Offline
                                        YooperDog
                                        Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                        wrote on last edited by
                                        #1907

                                        Tex_77 that is my plan in about ten days for 10-14 days of solitude. I have two daughter in-laws and neither know how to cook or were taught. But they won’t accept help w/o being offended. I guess that is why they invented antacids and the like.

                                        Ferris: Life moves pretty fast. If you don’t stop and look around once in a while, you could miss it.

                                        ChefC zbigjeffZ 2 Replies Last reply
                                        1
                                        • YooperDogY YooperDog

                                          Tex_77 that is my plan in about ten days for 10-14 days of solitude. I have two daughter in-laws and neither know how to cook or were taught. But they won’t accept help w/o being offended. I guess that is why they invented antacids and the like.

                                          Ferris: Life moves pretty fast. If you don’t stop and look around once in a while, you could miss it.

                                          ChefC Offline
                                          ChefC Offline
                                          Chef
                                          Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                          wrote on last edited by Chef
                                          #1908

                                          YooperDog Well, just cook your own meal and just have a salad with them. At least you eat well when you get back to your place. I’ve been know to do that when people refuse assistance. I cook for thousands of people and they won’t accept help. Wife and I just visit and then go home and eat well. LOL

                                          1 Reply Last reply
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