What did everyone cook today?
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JoeB thanks again, it looks like a winner. I’ve got kimichi in the fridge that my son made. I may have to make some soon and have a feast.
“You never really die until you end up on the wall at a Cracker Barrel”
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JoeB thanks again, it looks like a winner. I’ve got kimichi in the fridge that my son made. I may have to make some soon and have a feast.
Made a batch of Willie’s with cheese last night and vac packed them this morning. While I had the grinder out yesterday, I made fresh breakfast sausage and cooked some for breakfast today and froze about 4 lbs. Its hard to beat 99 cents a lb. breakfast meat.
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Made a five pound batch of sweet teriyaki jerky from sliced bottom round. Started it yesterday and then put it in the convention oven today. First batch out, second one in. Going to have to watch myself, sampling is hard to stay away from. The wife decided she likes this one, says it’s needs to be tenderized for her though. Means more for me.
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JoeB send it. Im starting to sound like an spotter.
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5# Pepper and Garlic and 5 #Walton’s Bold jerky smoked on my Traeger.
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GWG8541 Send me your email if you want the Template… click on my profile for mine
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JoeB Thank you, I really appreciate it. Gotta get outa here now though & hit the road for another assignment as I am running about two hours late. Walked out for a little sunshine with one of my son’s before leaving & saw what the storms did to the garden yesterday. Could not handle that & had to get to work trying to save it, so now I am late.
Thanks again.
calldoctoday Send me your email if you want the Template… click on my profile for mine
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Prime brisket smoked on my Treager at 225 for about 10 hours to 200. I wrapped in foil halfway through. Seasoned with Butcher BBQ Stesk and Brisket Rub and thier Prime Rub.
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Made a couple of batches of sausage this weekend, 25# of W-110 Breakfast sausage and 25# of Hot Italian with High Temp Mozzarella.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Made a batch of Willie’s with cheese last night and vac packed them this morning. While I had the grinder out yesterday, I made fresh breakfast sausage and cooked some for breakfast today and froze about 4 lbs. Its hard to beat 99 cents a lb. breakfast meat.
GWG8541 Looks great!
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Made a five pound batch of sweet teriyaki jerky from sliced bottom round. Started it yesterday and then put it in the convention oven today. First batch out, second one in. Going to have to watch myself, sampling is hard to stay away from. The wife decided she likes this one, says it’s needs to be tenderized for her though. Means more for me.
johnsbrewhouse Man that looks great!
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Prime brisket smoked on my Treager at 225 for about 10 hours to 200. I wrapped in foil halfway through. Seasoned with Butcher BBQ Stesk and Brisket Rub and thier Prime Rub.
Tex_77 OMG - That is awesome. Great smoke ring. Top Notch!
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Made a couple of batches of sausage this weekend, 25# of W-110 Breakfast sausage and 25# of Hot Italian with High Temp Mozzarella.
Tex_77 - I have never stuffed a wheel like that. Did you still link them or was that how they were ordered?
Life is a Garden - Dig it.
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Tex_77 - I have never stuffed a wheel like that. Did you still link them or was that how they were ordered?
lkrfletcher linked them.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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lkrfletcher linked them.
I had some great helpers this weekend so we made 12.5 lbs of Willie’s snack sticks and 10 lbs of bold jerky. Got a big thumbs up
from the crew. They learned a lot and we all had fun doing it. 
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As you can tell I still stink at adding photos
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lkrfletcher linked them.
Tex_77 - I have npot seen casings that long. Guess I have been buying the wrong thing. BTW - Ya gotta love that leather meatgistics apron.
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JoeB A huge shout out to you for sending me the recipe conversion template. Have to start setting it up and converting all of mine that I have all over the place. Thanks again.
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Made a couple of batches of sausage this weekend, 25# of W-110 Breakfast sausage and 25# of Hot Italian with High Temp Mozzarella.
Tex_77 What a professionally arranged circle of perfect goodness on your table. You should submit that to “how it should look” when finished stuffing training module. Yay for you.
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Tex_77 - I have npot seen casings that long. Guess I have been buying the wrong thing. BTW - Ya gotta love that leather meatgistics apron.
lkrfletcher They are 30-32MM Pretubed Natural Casings. I think each strand will hold around 30 or some pounds of meat.
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