What did everyone cook today?

[zbigjeff]

PapaSop Re: “Poor Man’s dinner”. Many would like to have that level of comfort food on their table and the Maker’s is a very nice touch.

[detter22]

PapaSop was a cold mans dinner but chicken brats on the grill were still great! Just a lot more time.

[calldoctoday]

detter22 My God that looks beautiful. Brats on the Barbee & a little antifreeze of some sort & you are in heaven.

[detter22]

calldoctoday pulled out a bottle of homemade red wine and was good to grill!

[calldoctoday]

detter22 Sounds like a genuine winner to me!

[calldoctoday]

detter22 Hopefully it was Blackberry then.

[Chef]

detter22 Sounds like a great menu, but I would take the colder weather any day. Snow - WOW - only a fantasy here in the Houston area.

[Sarahsleep]

Simple, fast, and healthy lunch with my mom today.

[lkrfletcher]

Looks yummy

[PapaSop]

detter22
Can totally relate to that.

[calldoctoday]

Sarahsleep Now that looks delicious!

[zbigjeff]

Sarahsleep Wow, you people actually make something classified as “healthy”? I know: you do it for a change of pace. BTW: It looks very yummy.

[Chef]

Sarahsleep If you keep up this healthy cooking, you’re going to make the rest of us look bad. LOL

[Joe Hell]

Tex_77 I made a brisket point and shared it with the crew and the restaurant staff across the street but we ate it before I thought about pictures. We ended up with the point because folks keep coming to the shop asking for 1-2 lbs of brisket flat at a time. Why? What can you do with such a small piece of brisket?

[Jonathon]

Joe Hell Maybe make brisket burger? Or maybe you can sous vide really small chunks?

[Tex_77]

Joe Hell I’d guess they are throwing it in a crockpot or oven to cook. They may need it that small to go in a insta pot as well.

[zbigjeff]

Joe Hell Tex_77 Many people have no idea and/or don’t want any idea on how “butchering” works. They know enough to come and ask for “X” for their recipe. So, you get to play with the “spoils” and make extra money while satisfying their wishes. Good for you.

[zbigjeff]

Jonathon Believe they have no idea how to grind it up or sous vide. Thinking their dangerous enough to throw it in a crockpot.

[Tex_77]

I whipped this up the other night when it was cold and rainy.

[Joe Hell]

Tex_77 mmmm…tots!

Today I made a stir fry for the shop with several kinds of HOT peppers (Szechwan, Serrano, Habanero, Jalapeño, etc.) pork belly, garlic, ginger, sweet soy sauce, dark soy sauce and fermented honey. My tolerance for heat over the last few years has increased immensely. I can’t say that for my co-workers. They all thought their faces were melting. I loved it! I’ve been making this frequently and eating the leftovers for breakfast lately. I can’t get enough!