What did everyone cook today?
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Just bought a 2nd grind head for my LEM #12, and a 1/8 plate for it. Kind if tricky, it comes with a 1/4, if you want 1/8 you have to buy the #8 to fit. 20% off code “STOCKUP21”
We’ll see if i can make a good grind for hotdogs. I do have a #12 juicer attachment, Wonder how that would work? -
Joe Hell That’s worth bragging about. That product could be served at many high end places. In addition, finishing it in duck fat. WOW. Never used that process YET.
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Joe Hell
That looks wonderful, Joe. Great photo, can almost taste it from here.
Like butter, only good things can happen when you cook with duck fat. -
It’s a great day! Have about 12lbs of snack sticks in the smoker and the left over that was in the stuffer, I rolled thin for reconstructed jerky sticks.
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zbigjeff used couple sheets of parchment paper and the bottom of a sauce pan. Put the parchment paper and meat in the fridge over night to cure and I know it kinda stiffens up also. Then took the top sheet of parchment paper off and used a pizza cutter.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 I made a little cheeseburger for my boy. I used two bacon onion garlic patties, peppered bacon, pickles, Vidalia relish, mustard sauce, ‘special’ sauce, 4 pieces of provolone on a triple stacked brioche.
Better Living Through BBQ!
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Tex_77 I made a little cheeseburger for my boy. I used two bacon onion garlic patties, peppered bacon, pickles, Vidalia relish, mustard sauce, ‘special’ sauce, 4 pieces of provolone on a triple stacked brioche.
Joe Hell now that is a burger. I bet it tastes as well as it looks.
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Tex_77 I made a little cheeseburger for my boy. I used two bacon onion garlic patties, peppered bacon, pickles, Vidalia relish, mustard sauce, ‘special’ sauce, 4 pieces of provolone on a triple stacked brioche.
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Tex_77 I made a little cheeseburger for my boy. I used two bacon onion garlic patties, peppered bacon, pickles, Vidalia relish, mustard sauce, ‘special’ sauce, 4 pieces of provolone on a triple stacked brioche.
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Tex_77 I made a little cheeseburger for my boy. I used two bacon onion garlic patties, peppered bacon, pickles, Vidalia relish, mustard sauce, ‘special’ sauce, 4 pieces of provolone on a triple stacked brioche.
Joe Hell Mein Gott, Da ist das Rindfleisch! Now that’s a burger.
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Nothing fancy, just some Supreme Pizza brats.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I made a little cheeseburger for my boy. I used two bacon onion garlic patties, peppered bacon, pickles, Vidalia relish, mustard sauce, ‘special’ sauce, 4 pieces of provolone on a triple stacked brioche.
Joe Hell Well constructed snack. The secret’s in the sauce.
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Tex_77 I love that seasoning. My buds were very surprised when I told them we’re having some brats. The looks on their faces were epic.
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Tex_77 Nothing wrong with that at all!
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BREAKFAST FOR DINNER
The last of my home made chorizo. Soooo Good with eggs
Life is a Garden - Dig it.
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BREAKFAST FOR DINNER
The last of my home made chorizo. Soooo Good with eggs
lkrfletcher That looks like a heck of a good meal, any time of the day or night. Oh, except for you just need a few nice warm tortillas instead of the toast.
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BREAKFAST FOR DINNER
The last of my home made chorizo. Soooo Good with eggs
lkrfletcher that looks great. Your own seasoning for the chorizo? I just made a 10# batch with Walton’s, I think it needs more heat.
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Ribeyes, bacon wrapped grilled asparagus, salad, baked potato. Cooked the PK 360 grill PK-Grills using Grill Grates and the little more grid, over B&B Oak Briquettes. All washed down with some of the best Colorado has to offer. Darkfish89 ready for a throw down?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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