What did everyone cook today?
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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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Tex_77 Outstanding. Both look great, but that Mac&cheese looks like it could sustain you for a week on a single serving.
processhead Tex_77 Just brought a tear to the eye on the mac-n-cheese sustainable portion. I’m with him. But, all that food just looks outstanding. Ah, you guys are good for the soul.
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Smoked a brisket on my Treager, i rubbed it with Butcher BBQ Premium, Butcher BBQ Grilling Addiction, and Butcher BBQ Steak and Brisket Rub. I rubbed the pork shoulder with Elk Creek’s Hog Knuckle Rub. I also made two kinds of coleslaw to go with it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Smoked a brisket on my Treager, i rubbed it with Butcher BBQ Premium, Butcher BBQ Grilling Addiction, and Butcher BBQ Steak and Brisket Rub. I rubbed the pork shoulder with Elk Creek’s Hog Knuckle Rub. I also made two kinds of coleslaw to go with it.
Tex_77 Hail YES!!!
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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.
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