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  5. What did everyone cook today?

What did everyone cook today?

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  • Tex_77T Offline
    Tex_77T Offline
    Tex_77
    Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
    wrote on last edited by
    #3954

    Cut up some Certified Hereford Beef ribeyes today.
    20210530_145106.jpg

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    G processheadP ND MikeN zbigjeffZ 5 Replies Last reply
    10
    • Tex_77T Tex_77

      Cut up some Certified Hereford Beef ribeyes today.
      20210530_145106.jpg

      G Offline
      G Offline
      glen
      Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
      wrote on last edited by
      #3955

      Tex_77 That looks like the start of a heck of a meal!

      Give a man a fish and he eats for a day
      Teach a man to fish and he drinks beer for a lifetime

      1 Reply Last reply
      1
      • Tex_77T Tex_77

        Cut up some Certified Hereford Beef ribeyes today.
        20210530_145106.jpg

        processheadP Offline
        processheadP Offline
        processhead
        Regular Contributors Power User
        wrote on last edited by
        #3956

        Tex_77 Nice marbling! They should be great.

        Paul

        1 Reply Last reply
        2
        • Tex_77T Tex_77

          Cut up some Certified Hereford Beef ribeyes today.
          20210530_145106.jpg

          ND MikeN Offline
          ND MikeN Offline
          ND Mike
          Big Green Egg Team Blue Regular Contributors Cast Iron Power User
          wrote on last edited by
          #3957

          Tex_77 those are some nice looking ribeyes!

          GWG8541G 1 Reply Last reply
          1
          • ND MikeN ND Mike

            Tex_77 those are some nice looking ribeyes!

            GWG8541G Offline
            GWG8541G Offline
            GWG8541
            Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
            wrote on last edited by
            #3958

            A few of you talking about wings the past few weeks motivated me to do some smoked ones. They were marinated overnight in Frank’s Red Hot sauce. Then smoked at 225 for about 2 hours. I take them straight from the smoker to the deep fryer at 260 for about 2 minutes to crisp them up. I do not know if its the smoke or frying, but they are not real hot (spicy) when they are done. I toss them in my homemade sauce and serve.
            20210530_191319.jpg 20210530_191350.jpg 20210530_191240.jpg

            “You never really die until you end up on the wall at a Cracker Barrel”

            1 Reply Last reply
            3
            • SurgS Offline
              SurgS Offline
              Surg
              Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
              wrote on last edited by
              #3959

              Snacks sticks with Willie’s seasoning

              135E01E1-F921-447E-88A0-D6982D11534D.jpeg

              and some pickled pigs feet and hocks.

              9BD02F5D-B263-4BD4-A6C2-5CC8412669E8.jpeg

              “A smooth sea never made a skilled sailor.”

              1 Reply Last reply
              3
              • badfire2625B Offline
                badfire2625B Offline
                badfire2625
                Team Orange Regular Contributors Dry Cured Sausage
                wrote on last edited by
                #3960

                OK. so it isn’t what I cooked “today” but, yesterday was my twins birthday so I smoked a brisket and a pork butt all night.

                IMG_1909.jpg

                IMG_1913.jpg

                IMG_1914.jpg

                IMG_1915.jpg

                GWG8541G zbigjeffZ YooperDogY lkrfletcherL 4 Replies Last reply
                6
                • badfire2625B badfire2625

                  OK. so it isn’t what I cooked “today” but, yesterday was my twins birthday so I smoked a brisket and a pork butt all night.

                  IMG_1909.jpg

                  IMG_1913.jpg

                  IMG_1914.jpg

                  IMG_1915.jpg

                  GWG8541G Offline
                  GWG8541G Offline
                  GWG8541
                  Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                  wrote on last edited by
                  #3961

                  badfire2625 you FFs can cook.

                  “You never really die until you end up on the wall at a Cracker Barrel”

                  1 Reply Last reply
                  0
                  • Tex_77T Tex_77

                    Cut up some Certified Hereford Beef ribeyes today.
                    20210530_145106.jpg

                    zbigjeffZ Offline
                    zbigjeffZ Offline
                    zbigjeff
                    Sous Vide Team Blue Power User Regular Contributors Cast Iron
                    wrote on last edited by
                    #3962

                    Tex_77 My mouth is watering because of the proper marbling. Hail Yes!!!

                    1 Reply Last reply
                    1
                    • badfire2625B badfire2625

                      OK. so it isn’t what I cooked “today” but, yesterday was my twins birthday so I smoked a brisket and a pork butt all night.

                      IMG_1909.jpg

                      IMG_1913.jpg

                      IMG_1914.jpg

                      IMG_1915.jpg

                      zbigjeffZ Offline
                      zbigjeffZ Offline
                      zbigjeff
                      Sous Vide Team Blue Power User Regular Contributors Cast Iron
                      wrote on last edited by
                      #3963

                      badfire2625 It doesn’t matter if you made it one day off. It’s the love you put into it on that day.

                      1 Reply Last reply
                      0
                      • samspadeS Offline
                        samspadeS Offline
                        samspade
                        Team Orange Masterbuilt Sous Vide Team Blue Power User
                        wrote on last edited by samspade
                        #3964

                        Dont usually post my food but thiese turned out nice. Two beef rib slabs with prime rib rub in the smoker for 5 hours. Two spachcocked chickens with chicken chicken rub on the grill. Some homemade baked beans. Oven baked asparagus and a cheaters stouffers mac n cheese. I’m stuffed.
                        Screenshot_20210530-224524_Gallery.jpg 20210530_225054.jpg 20210530_225111.jpg20210530_225626.jpg

                        J YooperDogY GWG8541G lkrfletcherL 5 Replies Last reply
                        10
                        • GrimpuppyG Offline
                          GrimpuppyG Offline
                          Grimpuppy
                          Team Blue Military Veterans Power User Regular Contributors
                          wrote on last edited by
                          #3965

                          Cowboy Ribeye tonight for me and my daughter.

                          Ultimate Steak and Roast
                          7F2B25D8-B48B-4480-A7C4-A5598D18FD0A.jpeg
                          Cooked at 225 degrees till internal temp of 110
                          E0F5B141-E1C1-43B6-A105-0014C90D5C64.jpeg
                          Seared about 3 minutes on each side
                          6A1DD6FC-2FB3-4F07-B68F-49C4C343370D.jpeg
                          Finished product
                          C51D6A0E-EEBB-4C41-94B5-A101B2AE8249.jpeg

                          J YooperDogY GWG8541G samspadeS zbigjeffZ 5 Replies Last reply
                          9
                          • GrimpuppyG Grimpuppy

                            Cowboy Ribeye tonight for me and my daughter.

                            Ultimate Steak and Roast
                            7F2B25D8-B48B-4480-A7C4-A5598D18FD0A.jpeg
                            Cooked at 225 degrees till internal temp of 110
                            E0F5B141-E1C1-43B6-A105-0014C90D5C64.jpeg
                            Seared about 3 minutes on each side
                            6A1DD6FC-2FB3-4F07-B68F-49C4C343370D.jpeg
                            Finished product
                            C51D6A0E-EEBB-4C41-94B5-A101B2AE8249.jpeg

                            J Offline
                            J Offline
                            JoeB
                            Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans
                            wrote on last edited by
                            #3966

                            Grimpuppy Great job… looks like good eats

                            1 Reply Last reply
                            0
                            • samspadeS samspade

                              Dont usually post my food but thiese turned out nice. Two beef rib slabs with prime rib rub in the smoker for 5 hours. Two spachcocked chickens with chicken chicken rub on the grill. Some homemade baked beans. Oven baked asparagus and a cheaters stouffers mac n cheese. I’m stuffed.
                              Screenshot_20210530-224524_Gallery.jpg 20210530_225054.jpg 20210530_225111.jpg20210530_225626.jpg

                              J Offline
                              J Offline
                              JoeB
                              Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans
                              wrote on last edited by
                              #3967

                              samspade That’s a great looking meal

                              1 Reply Last reply
                              0
                              • badfire2625B badfire2625

                                OK. so it isn’t what I cooked “today” but, yesterday was my twins birthday so I smoked a brisket and a pork butt all night.

                                IMG_1909.jpg

                                IMG_1913.jpg

                                IMG_1914.jpg

                                IMG_1915.jpg

                                YooperDogY Offline
                                YooperDogY Offline
                                YooperDog
                                Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                wrote on last edited by
                                #3968

                                badfire2625 Good lookin’ Q. I will bet no one went away hungry.

                                1 Reply Last reply
                                0
                                • samspadeS samspade

                                  Dont usually post my food but thiese turned out nice. Two beef rib slabs with prime rib rub in the smoker for 5 hours. Two spachcocked chickens with chicken chicken rub on the grill. Some homemade baked beans. Oven baked asparagus and a cheaters stouffers mac n cheese. I’m stuffed.
                                  Screenshot_20210530-224524_Gallery.jpg 20210530_225054.jpg 20210530_225111.jpg20210530_225626.jpg

                                  YooperDogY Offline
                                  YooperDogY Offline
                                  YooperDog
                                  Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                  wrote on last edited by
                                  #3969

                                  samspade looks like you’ve covered the food categories pretty good. Nice looking meals

                                  1 Reply Last reply
                                  1
                                  • GrimpuppyG Grimpuppy

                                    Cowboy Ribeye tonight for me and my daughter.

                                    Ultimate Steak and Roast
                                    7F2B25D8-B48B-4480-A7C4-A5598D18FD0A.jpeg
                                    Cooked at 225 degrees till internal temp of 110
                                    E0F5B141-E1C1-43B6-A105-0014C90D5C64.jpeg
                                    Seared about 3 minutes on each side
                                    6A1DD6FC-2FB3-4F07-B68F-49C4C343370D.jpeg
                                    Finished product
                                    C51D6A0E-EEBB-4C41-94B5-A101B2AE8249.jpeg

                                    YooperDogY Offline
                                    YooperDogY Offline
                                    YooperDog
                                    Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                    wrote on last edited by
                                    #3970

                                    Grimpuppy Nice looking steak!

                                    1 Reply Last reply
                                    1
                                    • GrimpuppyG Grimpuppy

                                      Cowboy Ribeye tonight for me and my daughter.

                                      Ultimate Steak and Roast
                                      7F2B25D8-B48B-4480-A7C4-A5598D18FD0A.jpeg
                                      Cooked at 225 degrees till internal temp of 110
                                      E0F5B141-E1C1-43B6-A105-0014C90D5C64.jpeg
                                      Seared about 3 minutes on each side
                                      6A1DD6FC-2FB3-4F07-B68F-49C4C343370D.jpeg
                                      Finished product
                                      C51D6A0E-EEBB-4C41-94B5-A101B2AE8249.jpeg

                                      GWG8541G Offline
                                      GWG8541G Offline
                                      GWG8541
                                      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                      wrote on last edited by
                                      #3971

                                      Grimpuppy thats looks great. I do have a question on the name. I have heard Cowboy Ribeye and Tomahawk Ribyeye. I am assuming they are both the exact same thing, which is awesome.

                                      “You never really die until you end up on the wall at a Cracker Barrel”

                                      GrimpuppyG 1 Reply Last reply
                                      0
                                      • samspadeS samspade

                                        Dont usually post my food but thiese turned out nice. Two beef rib slabs with prime rib rub in the smoker for 5 hours. Two spachcocked chickens with chicken chicken rub on the grill. Some homemade baked beans. Oven baked asparagus and a cheaters stouffers mac n cheese. I’m stuffed.
                                        Screenshot_20210530-224524_Gallery.jpg 20210530_225054.jpg 20210530_225111.jpg20210530_225626.jpg

                                        GWG8541G Offline
                                        GWG8541G Offline
                                        GWG8541
                                        Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                        wrote on last edited by
                                        #3972

                                        samspade that is a good spread. I’ve only attempted beef ribs a few times and they turned out OK, but those look awesome.

                                        “You never really die until you end up on the wall at a Cracker Barrel”

                                        1 Reply Last reply
                                        0
                                        • GWG8541G GWG8541

                                          Grimpuppy thats looks great. I do have a question on the name. I have heard Cowboy Ribeye and Tomahawk Ribyeye. I am assuming they are both the exact same thing, which is awesome.

                                          GrimpuppyG Offline
                                          GrimpuppyG Offline
                                          Grimpuppy
                                          Team Blue Military Veterans Power User Regular Contributors
                                          wrote on last edited by
                                          #3973

                                          GWG8541 said in What did everyone cook today?:

                                          Grimpuppy thats looks great. I do have a question on the name. I have heard Cowboy Ribeye and Tomahawk Ribyeye. I am assuming they are both the exact same thing, which is awesome.

                                          Yes, they are the same thing. Might be a region thing as to what people call them?

                                          1 Reply Last reply
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