What did everyone cook today?

[JoeB]

YooperDog Thanks. MH is topped off heading to Acworth Ga for a family get together . 40lbs of andouille links stored in the lower deck for the party. Cheers

[JoeB]

zbigjeff Thanks. I don’t like commercial foods. I know what I’m eating

[JoeB]

zbigjeff 1lb of ground beef fm Walmart may have up to 100 cow contributors. Yuck! Cheers

[zbigjeff]

JoeB That’s why I just smile when people question me about grinding my own pork, beef or chicken for whatever use. Also, they compare my grinds to theirs and wonder why they look and feel different. Have had a number of adventurers convert and will never go back. I’m small potatoes compared to many on this site. But, enjoy the better mouthfeel and taste. A young couple around me said she needs some ground pork for meatballs. But couldn’t find any at the stores. She had a small pork butt in the freezer and told her she would have that ground pork in about half hour. I returned with 5 one pound vacuum packed bags. She used a couple bags and her family said she did something different with the meatballs. She came over later that day and now she knows what I talk about all the time. Win. Have a great rest of your day and trip.

[processhead]

Not quite cooked today but this charcuterie board we threw together for lunch has some home-made smoked pheasant and pickled okra.

Pictured to the rear of the pheasant is an interesting Vietnamese commercial snack meat stick. Loosely translated, its name is “sour pork”. As best I can tell it is a cured cooked product with a fermented tangy flavor and has a bit of ground cooked pork ear in it, which gives it a crunchy texture. It comes in a single serving plastic package with one or two blazing hot tiny bird peppers.

[skibumben]

Coppa I cured, dried to 40% moisture loss, then vacuum sealed for 6 months. Very flavorful.

[Midwest_kc]

This didn’t suck

[zbigjeff]

JoeB Acworth is a wonderful town I visit regularly. It makes it even better if its family and you bring your wares to enjoy with the group. Cheers.

[JoeB]

zbigjeff Thanks, we travel there often. Then Paintsville WV. To NC, Chapel Hill. And off to Buffalo / Lake Eire for more get togethers. Left coast Boise and OR. late this summer. Life is good. Retired USA. 25yrs. In 1990. Friends and family global

[gus4416]

Making bacon with pure mable syrup and pure all natural maple suger

[JoeB]

Sound great

[Tex_77]

Italian sausage and peppers on the PK Grill.

[Chef]

Made paella today, good friends and good food.

[s.a.m]

Chef holy lobster tail Batman!!

[JoeB]

Trade you my polish sausage for a seat at your table. WOW. You’re the man … FANTASTIC presentation!!!

[calldoctoday]

Chef Mein Gott Chef, das ist ien Art schwan!

[gus4416]

Now that is dinner

[zbigjeff]

Chef Nice presentation on the lobster for sure. Now, that’s a feast. As you say, it’s always better with family and friends.

[Chef]

JoeB You just tell me if you’re near Houston and I’ll have a Paella part for you. Could even put the Polish sausage in it.

[JoeB]

Chef how could I resist an invite like that. You’re too kind. No plans in the immediate future. It would be an honor to grip and grin. Will work on that in trips to come. Thanks… joe