What did everyone cook today?
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Jonathon I did this time. It is a sauce called Big John’s Ol West BBQ Sauce. I usually just do dry rub ribs and no wrap but I have been out voted in the family. They all like the ribs a little more tender and with sauce. So my last couple of cooks have been wrapped and sauced at the end.
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ND Mike “Family” wins this fight. hehehehe You could satisfy everyone and make one for yourself and the others for them. Just a thought.
zbigjeff it ends up being ok. I’m not cooking for a competition so if it is fall off the bone tender its ok.
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zbigjeff it ends up being ok. I’m not cooking for a competition so if it is fall off the bone tender its ok.
ND Mike You are cooking for the toughest of judges. Aka: your family and friends. As long as you please them, you’ll be invited to do it again and again. WIN!!!
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ND Mike You are cooking for the toughest of judges. Aka: your family and friends. As long as you please them, you’ll be invited to do it again and again. WIN!!!
zbigjeff true story right there!
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ND Mike You are cooking for the toughest of judges. Aka: your family and friends. As long as you please them, you’ll be invited to do it again and again. WIN!!!
zbigjeff Sometimes that is the problem, give things to family and friends and then have to make it all the time for them. It is nice to know that you are making things that they enjoy though.
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First time I have ever made breakfast for supper when it was 94 degrees out. It was good though! The sausage patty is actually willies snack stick seasoning. We put some in 1 lb bags to try as breakfast sausage. It is definitely spicier in patty form than sticks. I liked it though.
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I think we are getting close to finding out if Meatgistics has a post limit of any kind! Seriously, I was working on AAMP and went away for a weekend and I come back to 100s of new posts on this one thread? Surg Great looking steaks and that sandwich looked awesome, aside from the bread, I can’t get into grain bread. It is to the point that my wife buys that kind specifically cause she knows its one of the few foods that I wo0n’t still from her. Tex_77 Steaks and everything looked great! calldoctoday That was big tasty chunk of meat you had there. Foil wrap your corn on the cob always?
ND Mike Suaced those ribs? What did you use?
Jonathon Hope you had a great trip & glad to see you back. Yes, whenever I grill or smoke (roast)my Corn on the cob any more I first get all the silk out, but preserve the shucks, pulling them back on the stalk. Then I apply a generous amount of good old salted butter to the corn along with the preferred spices which can be anything from simple salt & pepper with real pepper or garlic to other pre-made spice mixes. Walton’s has a butter garlic that I believe I tried that works good as well as my good ol Greek seasoning form Walton’s that works well with it too. Then I re-layer all the shucks back on to the cob & then wrap it with foil. Then you just have to choose your roasting method. It is real good. You should try it some time, I know you will like it & the fresher the corn, the better.
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First time I have ever made breakfast for supper when it was 94 degrees out. It was good though! The sausage patty is actually willies snack stick seasoning. We put some in 1 lb bags to try as breakfast sausage. It is definitely spicier in patty form than sticks. I liked it though.
ND Mike Testing batches (e.g. patties) are fantastic when they come out with a Hail Yes. I love breakfast for dinner. It’s all about keeping the taste buds looking for more.
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First time I have ever made breakfast for supper when it was 94 degrees out. It was good though! The sausage patty is actually willies snack stick seasoning. We put some in 1 lb bags to try as breakfast sausage. It is definitely spicier in patty form than sticks. I liked it though.
ND Mike I’m with you. We love breakfast for dinner as well.
Great looking omelet.
Did you make your own hash browns?
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ND Mike I’m with you. We love breakfast for dinner as well.
Great looking omelet.
Did you make your own hash browns?
Chef thanks! I didn’t this time but have in the past. I was lazy today and went with Simply Potatoes that are in the refrigerated section. I didn’t quite get the golden brown on the bottom I wanted. I rushed them as I was hungry…lol!
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ND Mike I’m with you. We love breakfast for dinner as well.
Great looking omelet.
Did you make your own hash browns?
Chef I prefer to make my own hash browns, I don’t eat them often so when I do it’s magical.
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First time I have ever made breakfast for supper when it was 94 degrees out. It was good though! The sausage patty is actually willies snack stick seasoning. We put some in 1 lb bags to try as breakfast sausage. It is definitely spicier in patty form than sticks. I liked it though.
ND Mike - Looks awesome. Ya gotta love the griddle.
Life is a Garden - Dig it.
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ND Mike - Looks awesome. Ya gotta love the griddle.
lkrfletcher yeah…pretty versatile piece of equipment. I’ve had one that covers two burners on a 3 burner Camp Chef free standing stove for many years. Well before Blackstone were around.
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ND Mike Testing batches (e.g. patties) are fantastic when they come out with a Hail Yes. I love breakfast for dinner. It’s all about keeping the taste buds looking for more.
zbigjeff Hail to Yes!
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Chef I prefer to make my own hash browns, I don’t eat them often so when I do it’s magical.
HerbcoFood I find when I pre cook them on very low heat, sort of like a double fry on French fries, and then on a hot grill, I get a very crispy hash browns. Even like to mix up some onions in them sometimes.
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HerbcoFood I find when I pre cook them on very low heat, sort of like a double fry on French fries, and then on a hot grill, I get a very crispy hash browns. Even like to mix up some onions in them sometimes.
Chef Can’t go wrong with loaded hash browns, well I can put sauteed onions on everything, well I basically do.
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Bacon wrapped jalapeño poppers (or whatever you prefer to call them)
“A smooth sea never made a skilled sailor.”
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Surg love those things! I eat way too many of those things!!!
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Here is the link to the 3rd and final Brisket cooking video from Meat Church BBQ comparing cook with beef tallow versus without. https://youtu.be/uKq0dFFbfG4
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Still new to sausage making, but here are my pork kielbasas ready for tomorrow’s smoke. Some blowouts, but I expect it being a novice.
Also, some of the same pork shoulder marinating for tomorrow’s smoked al pastor tacos (or ‘trompo’ depending on what part of Mexico you know).
My daughter helped all along, which makes it a success already.
I’ll update with pics once it’s all done
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