What did everyone cook today?

[Jonathon]

Tex_77 So this could get controversial quickly but I don’t like ribeyes on a flattop!. I think it has a tendency to curl the meat like a Porkchop. Now, that could easily be solved with more trimming or some cuts in the fat but I don’t want to do that, I want the fat and my dogs would revolt if I stopped cooking it and giving it to them!

I am aware that not everyone is going to agree that Ribeyes do this but this is why I stopped using a cast iron pan to sear mine.

[lkrfletcher]

5 POUNDS OF SRIRACHA AND 5 POUNDS OF CAJUN JERKY

[calldoctoday]

Jonathon You are making my mouth water & it is too early for that!

[PapaSop]

lkrfletcher
Awesome!

[calldoctoday]

Some nice Verde Enchiladas for a cold day!

[calldoctoday]

Some really good smoked chicken breasts & brats for a fun day. ss

[calldoctoday]

Smoked Butts, Beans, & Corn. Some of this will go well towards some Pulled Pork Enchiladas later.

[calldoctoday]

[calldoctoday]

Here is the main course for Thanksgiving. Somehow we did not get photos of the twice smoked sweet taters, Twice smoked taters, Anything Goes Stuffing, & Smoked Oyster - Bacon Corn

[calldoctoday]

Chopped & Quartered after a thorough drowning in Walton’s Brown Sugar Bourbon Marinade!

[calldoctoday]

Southwestern Tomato Sauce with Chicken & Rice.

[calldoctoday]

Where’s the beef? after Thanksgiving…
How about a nice smoked pastrami.

[PapaSop]

calldoctoday
Well dam… Ok… beat the censor. You’ve been busy!

[calldoctoday]

PapaSop Yeah, I saw that & realized it just as I hit submit before changing it up a bit & there it was, amazing!

[Jonathon]

calldoctoday I echo PapaSop my goodness man, have you been saving those pictures up or was the local college football team at your house this weekend?

[Jonathon]

Your pastrami looks delicious, as does everything but specifically that pastrami!

[calldoctoday]

Jonathon & PapaSop Well, I have been very busy & out on the road, so that is why I have not been able to keep up with a few photos. Then I got busy again last week trying to not loose a bunch of those Satsumas, Lemons, & Persimmons. Thank you, I would have to agree with both of you, everything was very good, but that Pastrami was something, man! Whew! that was good!

[zbigjeff]

Jonathon Lovin’ the food fight. I sous vide it initially at 128 for 1 hour. then, into a cast iron skillet with a light coating of Hellman’s if I can’t get to the lump charcoal grill. You don’t taste mayo. But, leaves a really nice char on the outside. Did my filets like that tonight and had steak and eggs for dinner.

[Tex_77]

zbigjeff what are we looking at on the left?

[zbigjeff]

Tex_77 That’s a rolled up flat bread lightly coated with simple miso butter. Used to sop up the egg yolk. Re: the miso butter. Been playing a bunch with different miso’s and koji powder to increase digestion and cures/marinades. Miso has many uses. If you’ve ever eaten soup at a Japanese restaurant, it’s used with water to make the broth. Simple Miso butter (aka: miso mixed with butter. other ingredients are used for different cuisines and adds that umami flavor) can be used also as a rub for any meat (like rubbing the outside of a chicken, melting it and cooking a pork chop or steak), or use it with added garlic, green onions, hot pepper flakes and combined with pasta, in marinades, etc. I know: Who would’ve known. Playing is fun. BTW: the filet was sous vide at 128 and then lightly seared.