What did everyone cook today?
-
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.
-
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
-
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!
-
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!
-
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!
-
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.
-
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
-
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. 
-
As you can tell I still stink at adding photos
-
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.
-
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.
-
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.
-
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.
-
zbigjeff Will send you a copy, but now im told to mow the lawn… Will take care of the delivery soon
JoeB Received it. Will play with it very soon. Thank you sir!!!
-
Rib-eye night, with baked Yukon Golds and cream corn.
-
Rib-eye night, with baked Yukon Golds and cream corn.
johnsbrewhouse It doesn’t get much better than that.
-
Rib-eye night, with baked Yukon Golds and cream corn.
johnsbrewhouse looking good man.
-
Rib-eye night, with baked Yukon Golds and cream corn.
-
Hot Italian sausage with high temp mozzarella, peppers and onions, bucatini and homemade canned pasta sauce!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Hot Italian sausage with high temp mozzarella, peppers and onions, bucatini and homemade canned pasta sauce!
Tex_77
That’s a mighty fine meal Tex.Life is a Garden - Dig it.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
