What did everyone cook today?
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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.
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Jonesy Thinking like the rest. You need an assistant for more feet time and someone to retrieve more beer. Glad you’re having fun with it.
Worth every minute (that is NOT the same beer)!
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