What did everyone cook today?
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No cooking here tonight. We had pizza from our favorite family owned place nearby. I had a homemade dessert, but I can’t take the credit for it either. Chef if you don’t already know, your Bourbon Pecan pie freezes well. I saved 1/3 of it and froze it for my son who loves to cook. He really enjoyed it and I can say it still taste awesome over a month later. Thanks again!
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20 pounds of top round jerky rolling smoke, a high backed chair, and a cold beer - life is good today!Jonesy You need an end table and move that foot stool out front and that would be a nice way to spend the evening.
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Don’t let anyone tell you otherwise. Tending a smoker is hard work.
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Sous vide filet over the top of a potato pancake seasoned with: garlic, salt, pepper, rosemary, and goat cheese. https://www.instagram.com/p/CS0MQ0XgKFN/
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20 pounds of top round jerky rolling smoke, a high backed chair, and a cold beer - life is good today!
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Sous vide filet over the top of a potato pancake seasoned with: garlic, salt, pepper, rosemary, and goat cheese. https://www.instagram.com/p/CS0MQ0XgKFN/
HerbcoFood That’s quite the layout. All this talk of Sous and reverse sear has my mouth watering. I understand the concept but haven’t been able to sample it yet. That might be my next investment.
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20 pounds of top round jerky rolling smoke, a high backed chair, and a cold beer - life is good today!
Jonesy it looks like a beautiful day up north. Its a great day here in the Dayton area. Love that smoke house. Let us know how the jerky turns out.
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Sous vide filet over the top of a potato pancake seasoned with: garlic, salt, pepper, rosemary, and goat cheese. https://www.instagram.com/p/CS0MQ0XgKFN/
HerbcoFood that looks delicious.
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20 pounds of top round jerky rolling smoke, a high backed chair, and a cold beer - life is good today!
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zbigjeff no time for a footrest. Not really a hi-tech setup. Lots of vent adjustments, adding wood, etc. I just barely have time to drink the beer!
Jonesy if there isn’t time to drink beer, you need an assistant.
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as processhead said tending a smoker is a lot of work
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zbigjeff no time for a footrest. Not really a hi-tech setup. Lots of vent adjustments, adding wood, etc. I just barely have time to drink the beer!
Jonesy well at least you have time to drink a beer
. That’s something. -
GWG8541 I’m with you. If there’s no time for beer I’m getting an assistant.
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Jonesy it looks like a beautiful day up north. Its a great day here in the Dayton area. Love that smoke house. Let us know how the jerky turns out.
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Jonesy Looking good! Give us a review on taste & texture.
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Jonesy that looks great. I’m glad you had time for more than one.
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zbigjeff no time for a footrest. Not really a hi-tech setup. Lots of vent adjustments, adding wood, etc. I just barely have time to drink the beer!
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Jonesy Looking good! Give us a review on taste & texture.
Bob Stehlik Two varieties: Walton’s Bold, and Honey. I prefer the bold, but I like to make some mild stuff for those who don’t like heat. They both are pretty tender. Of course I cross-cut the meat, and I tried my new tenderizer on the Honey variety only. Can’t really notice a difference there. Cooling them in the fridge overnight, and will vacbag them tomorrow. I learned ALL this stuff from you guys. Thanks.
Worth every minute (that is NOT the same beer)!
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