What did everyone cook today?
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Fired up the Brinkman grill tonight to cook this 2 inch tomahawk.
No fancy prep. Just beef, salt, pepper and fire. You will have to forgive me for forgetting to get a picture of it right off the fire before slicing it up.
I just seared both sides over the fire and then moved it off to the side and closed up the grill till it got up to 130 degrees on the inside.
processhead Beautiful, I mean perfect!
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Fired up the Brinkman grill tonight to cook this 2 inch tomahawk.
No fancy prep. Just beef, salt, pepper and fire. You will have to forgive me for forgetting to get a picture of it right off the fire before slicing it up.
I just seared both sides over the fire and then moved it off to the side and closed up the grill till it got up to 130 degrees on the inside. -
calldoctoday Many of my grandma’s people used those same pots to cook for 500+ weddings. Maybe a couple are newer. But, most of them have some stories to tell. Yep, wishing for those times again. Just finished with a “Zoom” board meeting and thank god we have some reserves. Many others are sinking or sank awhile ago.
zbigjeff I got caught in one of those, actually I was invited, when on assignment in New Jersey, I believe it was (it might have been a New York assignment), about 20 some odd years ago. That was amazing. The food was terrific & the good times rolled.
Yes, it is sad, truly sad. I hate to say it like this, but this is when living low really means something. I am very glad you are surviving & staying in business, probably by following many of these principles, as sad as it sounds. Believe me, I understand. -
I had the hankering to do something meat related but I didn’t feel like hauling out all the equipment. So I thawed out 1 lb of (straight) venison and made up some restructured jerky with a jerky gun. I haven’t made that in many years, and certainly not since learning about protein extraction. Smoked it up on the Pit Boss. It came out pretty darned good. I’ve never had restructured jerky like this.
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Reverse sear on the new Camp Chef, have to be honest here, while I grabbed a new Ultimate Steak and Roast Rub I didn’t remember to put it in my bag, so this is just salt and pepper. Also, I am still figuring this searbox/pellet grill out, so I couldn’t leave it on the sear box as long as I normally would.
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I had the hankering to do something meat related but I didn’t feel like hauling out all the equipment. So I thawed out 1 lb of (straight) venison and made up some restructured jerky with a jerky gun. I haven’t made that in many years, and certainly not since learning about protein extraction. Smoked it up on the Pit Boss. It came out pretty darned good. I’ve never had restructured jerky like this.
gChart man that looks like store bought. Great job. How was the bite on those.?
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cdavis said in What did everyone cook today?:
gChart man that looks like store bought. Great job. How was the bite on those.?
Thanks! There’s some good chew for sure. Jerky has a bit of flex to it. I used some old jalapeno seasoning that I had sitting around. I’ve read recommendations on adding Sure Gel to restructured jerky. I didn’t feel like dipping into the Sure Gel for just 1 lb of meat so I added 3 tbsp NFDM and a little water; mixed until I got protein extraction. Used Pit Boss pellet grill. Did 125° for 1 hour (cracked the lid open), then 145° for 2 hours, then 175° until 160° internal temp.
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cdavis said in What did everyone cook today?:
gChart man that looks like store bought. Great job. How was the bite on those.?
Thanks! There’s some good chew for sure. Jerky has a bit of flex to it. I used some old jalapeno seasoning that I had sitting around. I’ve read recommendations on adding Sure Gel to restructured jerky. I didn’t feel like dipping into the Sure Gel for just 1 lb of meat so I added 3 tbsp NFDM and a little water; mixed until I got protein extraction. Used Pit Boss pellet grill. Did 125° for 1 hour (cracked the lid open), then 145° for 2 hours, then 175° until 160° internal temp.
gChart I haven’t done restructured jerky in a long time. That looks so good I have to do it. Thanks.
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cdavis said in What did everyone cook today?:
gChart man that looks like store bought. Great job. How was the bite on those.?
Thanks! There’s some good chew for sure. Jerky has a bit of flex to it. I used some old jalapeno seasoning that I had sitting around. I’ve read recommendations on adding Sure Gel to restructured jerky. I didn’t feel like dipping into the Sure Gel for just 1 lb of meat so I added 3 tbsp NFDM and a little water; mixed until I got protein extraction. Used Pit Boss pellet grill. Did 125° for 1 hour (cracked the lid open), then 145° for 2 hours, then 175° until 160° internal temp.
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cdavis said in What did everyone cook today?:
gChart man that looks like store bought. Great job. How was the bite on those.?
Thanks! There’s some good chew for sure. Jerky has a bit of flex to it. I used some old jalapeno seasoning that I had sitting around. I’ve read recommendations on adding Sure Gel to restructured jerky. I didn’t feel like dipping into the Sure Gel for just 1 lb of meat so I added 3 tbsp NFDM and a little water; mixed until I got protein extraction. Used Pit Boss pellet grill. Did 125° for 1 hour (cracked the lid open), then 145° for 2 hours, then 175° until 160° internal temp.
gChart Wow, That looks amazing!
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cdavis said in What did everyone cook today?:
gChart man that looks like store bought. Great job. How was the bite on those.?
Thanks! There’s some good chew for sure. Jerky has a bit of flex to it. I used some old jalapeno seasoning that I had sitting around. I’ve read recommendations on adding Sure Gel to restructured jerky. I didn’t feel like dipping into the Sure Gel for just 1 lb of meat so I added 3 tbsp NFDM and a little water; mixed until I got protein extraction. Used Pit Boss pellet grill. Did 125° for 1 hour (cracked the lid open), then 145° for 2 hours, then 175° until 160° internal temp.
gChart That looks perfect. An inspiration to us. thanks
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Sometimes you just have to keep it simple…
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Nothing like some good old heart unhealthy cheeseburgers. You gotta love em!
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Tex_77 Sometimes, simple is really, really good.
processhead Especially if they are ground at the homestead instead of bought already ground. Who the heck knows what’s in that store ground schtuff.
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Pork chops marinated with Pa’s Black Bull, in the Marinade Express Pro, then seasoned with Excalibur’s Pork Roast and Chop Rub.. They flavor combination of these two seasonings is amazing. I cooked them on my PK 360, using Grill Grates and B&B Lump Charcoal.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Pork chops marinated with Pa’s Black Bull, in the Marinade Express Pro, then seasoned with Excalibur’s Pork Roast and Chop Rub.. They flavor combination of these two seasonings is amazing. I cooked them on my PK 360, using Grill Grates and B&B Lump Charcoal.
Tex_77 I’ve used the same combination of Pa’s & the Pork and Roast Rub on pork steak and on pork loin. Both were outstanding. The Pa’s Black Bull work with just about anything.
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Grilled chicken on the Traeger and homemade mac and cheese. I marinated the chicken in the Marinade Express Pro using Cyclops Greek Marinade
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Grilled chicken on the Traeger and homemade mac and cheese. I marinated the chicken in the Marinade Express Pro using Cyclops Greek Marinade
Tex_77 Outstanding. Both look great, but that Mac&cheese looks like it could sustain you for a week on a single serving.
Paul
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Tex_77 Outstanding. Both look great, but that Mac&cheese looks like it could sustain you for a week on a single serving.
processhead it’s not as rich as it appears, but its good. I used the recipe out of the Duck Commander cookbook.
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