What did everyone cook today?
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calldoctoday once I went to kegging I have never looked back. I still bottle occasionally to give away fill a growler to bring along. No capping and cleaning dozens of bottles
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Jonathon:That looks delicious, I sense you are pretty happy with it so far.
What seasoning did you use? -
glen Yes, I am smoking some pheasant on it right now, and then I am going to be doing some snack sticks on it and then shortly after that I will be doing my review on it. So far the only thing I have not liked is something they warn about in the literature on it. The more smoke you add the larger the temperature swings are. At one point when I was at a level 8 smoke I had the grill set to 180 and the temp was 220 of the grill. That’s a huge swing and one that could cause real problems on things like snack sticks or summer sausage.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Made a crockpot full of wild boar chili - no beans
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Hunter-Steve said in What did everyone cook today?:
Made a crockpot full of wild boar chili - no beans
I always heard real chili doesn’t have beans. Let the debate begin…
Paul
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Hunter-Steve said in What did everyone cook today?:
Made a crockpot full of wild boar chili - no beans
I always heard real chili doesn’t have beans. Let the debate begin…
processhead Beans are for yankees, i.e. anyone north of I10 LOL
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Beans do go well with chili, but on the side.
Once you put them in the chili, well, you just can’t really get them out again.
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chili with no beans belong on cheese frys lol
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glen Yes, I am smoking some pheasant on it right now, and then I am going to be doing some snack sticks on it and then shortly after that I will be doing my review on it. So far the only thing I have not liked is something they warn about in the literature on it. The more smoke you add the larger the temperature swings are. At one point when I was at a level 8 smoke I had the grill set to 180 and the temp was 220 of the grill. That’s a huge swing and one that could cause real problems on things like snack sticks or summer sausage.
Jonathon said in What did everyone cook today?:
glen Yes, I am smoking some pheasant on it right now, and then I am going to be doing some snack sticks on it and then shortly after that I will be doing my review on it. So far the only thing I have not liked is something they warn about in the literature on it. The more smoke you add the larger the temperature swings are. At one point when I was at a level 8 smoke I had the grill set to 180 and the temp was 220 of the grill. That’s a huge swing and one that could cause real problems on things like snack sticks or summer sausage.
Like to hear more on how the pheasant turns out and how you are prepping it for the smoker.
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Smoking a turkey meatloaf. The wife’s favorite. Happy wife, happy life. Someday maybe I can figure out how to attach a picture on here.
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Tex_77 said in What did everyone cook today?:
PapaSop how was the Brat and potatoes soup?
Was not able to get to it but my co-worker did. He brought in a sample for me. Very good. Just a total comfort food. I’ll get it done, hopefully soon.
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processhead Pheasant was wonderful! Some of the moistest pheasant I have ever cooked. We injected with cajun soluble seasoning, then we rubbed the meat under the skin with cajun rub and then we sprayed the outside with duck fat and then put on more cajun seasoning and then smoked for 4 hours at 230 and it came out awesome!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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processhead Pheasant was wonderful! Some of the moistest pheasant I have ever cooked. We injected with cajun soluble seasoning, then we rubbed the meat under the skin with cajun rub and then we sprayed the outside with duck fat and then put on more cajun seasoning and then smoked for 4 hours at 230 and it came out awesome!
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processhead Pheasant was wonderful! Some of the moistest pheasant I have ever cooked. We injected with cajun soluble seasoning, then we rubbed the meat under the skin with cajun rub and then we sprayed the outside with duck fat and then put on more cajun seasoning and then smoked for 4 hours at 230 and it came out awesome!
Jonathon said in What did everyone cook today?:
processhead Pheasant was wonderful! Some of the moistest pheasant I have ever cooked. We injected with cajun soluble seasoning, then we rubbed the meat under the skin with cajun rub and then we sprayed the outside with duck fat and then put on more cajun seasoning and then smoked for 4 hours at 230 and it came out awesome!
Well you get xxtra credit for plucking that pheasant so you had some skin to work with. I just never had the skill or patience to pick a wild bird.
With all those extra goodies you applied and injected, it had to be a treat. -
gChart the rare downvote! Ugh, I need to shower now, god I hate that term!
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calldoctoday once I went to kegging I have never looked back. I still bottle occasionally to give away fill a growler to bring along. No capping and cleaning dozens of bottles
YooperDog I definitely think you are on to something there!
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Hunter-Steve said in What did everyone cook today?:
Made a crockpot full of wild boar chili - no beans
I always heard real chili doesn’t have beans. Let the debate begin…
processhead Well, I know the great folks down in Texas have got to have no beans in the chili. I have done them both ways & the chili was great, but honestly, I feel like something is missing if I don’t have some perfect Pinto, Mayacoba, & Kidney beans in my Dave’s Damned Good Chili.
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Smoking a turkey meatloaf. The wife’s favorite. Happy wife, happy life. Someday maybe I can figure out how to attach a picture on here.
GWG8541 There are two ways to win an argument with your wife… Neither one works
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Hunter-Steve said in What did everyone cook today?:
Made a crockpot full of wild boar chili - no beans
I always heard real chili doesn’t have beans. Let the debate begin…
processhead That decision of beans/no beans is a cuisine style decision. If it was a Texas style, no beans. If it was a East North Central and some Southern, you have beans and really go out there with having it with spaghetti. But, the International Chili Society says it’s sacrilegious to have beans or pasta. Whatever your choice, just make it taste goooooood.
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