What did everyone cook today?
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ND Mike its not hard at all. The hardest part for me was the drying and smoke schedule. Not having a smoker meant for this means babysitting it for over 5 hours. I did the final stage in my oven. Im happy with the final product and more importantly, the wife approved. I keep telling her how much easier and better things will be if I by a new smoker.
GWG8541 Good luck being THAT salesperson.
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ND Mike its not hard at all. The hardest part for me was the drying and smoke schedule. Not having a smoker meant for this means babysitting it for over 5 hours. I did the final stage in my oven. Im happy with the final product and more importantly, the wife approved. I keep telling her how much easier and better things will be if I by a new smoker.
GWG8541 when the wife approves that is a huge bonus!
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Using the last of the Mild Italian sausages in the freezer to make sausage with bell peppers, cherry tomatoes and onions in a Madiera sauce. Sous vide the sausages. Then, crisped them up before dumping them back into the veggie mixture. One wanted a roll. The other in a bowl to save on the carbs.
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Using the last of the Mild Italian sausages in the freezer to make sausage with bell peppers, cherry tomatoes and onions in a Madiera sauce. Sous vide the sausages. Then, crisped them up before dumping them back into the veggie mixture. One wanted a roll. The other in a bowl to save on the carbs.
zbigjeff Looks awesome and I’ll bet it tasted even better! What did you wash it down with? A nice red?
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Using the last of the Mild Italian sausages in the freezer to make sausage with bell peppers, cherry tomatoes and onions in a Madiera sauce. Sous vide the sausages. Then, crisped them up before dumping them back into the veggie mixture. One wanted a roll. The other in a bowl to save on the carbs.
zbigjeff Now that looks tasty, either serving method will work for me & my whole family!
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zbigjeff Looks awesome and I’ll bet it tasted even better! What did you wash it down with? A nice red?
Bob Stehlik Selected a Pinot Noir because of it being 84. Maybe, with the leftovers, I’ll throw it over some linguine and have a Malbec. Just enjoying life after “hip lockup”.
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zbigjeff Now that looks tasty, either serving method will work for me & my whole family!
calldoctoday Have to admit that the place smelled pretty darn good when the Madiera in the sauce was reducing. Now, I have to start thinking about stuffing some more Italian.
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Using the last of the Mild Italian sausages in the freezer to make sausage with bell peppers, cherry tomatoes and onions in a Madiera sauce. Sous vide the sausages. Then, crisped them up before dumping them back into the veggie mixture. One wanted a roll. The other in a bowl to save on the carbs.
zbigjeff Looks great I would have it on the bun.
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bocephus
My wife bought me a oklahoma joe offset smoker and I just managed to adapt a rotisery for it.Gave it a test run last nightRON PARRISH nice looking birds. Did you let them sit for a while after you injected them, or go right to the smoker?
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Getting ready to can up some garden fresh salsa!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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bocephus
My wife bought me a oklahoma joe offset smoker and I just managed to adapt a rotisery for it.Gave it a test run last nightRON PARRISH those look great. I would love have a rotisserie.
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Using the last of the Mild Italian sausages in the freezer to make sausage with bell peppers, cherry tomatoes and onions in a Madiera sauce. Sous vide the sausages. Then, crisped them up before dumping them back into the veggie mixture. One wanted a roll. The other in a bowl to save on the carbs.
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Tex_77 Yummers!
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Bob Stehlik Selected a Pinot Noir because of it being 84. Maybe, with the leftovers, I’ll throw it over some linguine and have a Malbec. Just enjoying life after “hip lockup”.
zbigjeff that looks great. If you keeping eating like that, your gonna stress that new hip.
“You never really die until you end up on the wall at a Cracker Barrel”
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zbigjeff that looks great. If you keeping eating like that, your gonna stress that new hip.
Bob Stehlik I’m doing my best to incorporate bacon into every meal. I used the outdoor grill to cook up the bacon pieces left after slicing. I made hamburgers seasoned with Walton’s Ultimate Steak and Roast rub and greased the grill for the hamburgers with beef tallow. Made a great bacon cheese burger topped with Havarti cheese and fresh tomatoes and onions from the garden.
“You never really die until you end up on the wall at a Cracker Barrel”
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Using the last of the Mild Italian sausages in the freezer to make sausage with bell peppers, cherry tomatoes and onions in a Madiera sauce. Sous vide the sausages. Then, crisped them up before dumping them back into the veggie mixture. One wanted a roll. The other in a bowl to save on the carbs.
zbigjeff now that looks like some good stuff
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Jalapeño cheddar roasted garlic sausage from a recipe I picked up on r/sausagetalk on Reddit. Credit to Bokonon45 there.
jh4_htx I bet those are tasty
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