What did everyone cook today?

[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.

[Austin]

Tex_77 Just FYI…I pinned this topic to the top of the Bragging Board since it is so popular. I did the same for Drink of Choice in the General section.

[Tex_77]

Austin nice!

[Jonathon]

Austin I think Upvote/Downvote might be possibly broken. I will show you what I mean later.

[johnsbrewhouse]

Christmas Stollen today, then the wife told me she wanted fruit cake too. Told it it had to sit for 3 weeks at least before she could eat it. Spend most of the day baking. No pictures of the Fruit cake, it’s still in the oven. Two hours to bake, one hour un-covered, then another covered, then cool and pour the rum to it when the wife isn’t looking.

[Joe Hell]

Jonathon The photo does no justice…today I made lamb Merguez sausage burgers on English muffin buns with fried ‘hot’ coppa, pickled red onions, half sour pickles, feta and a cotija cilantro dressing.