What did everyone cook today?
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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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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.
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RON PARRISH nice looking birds. Did you let them sit for a while after you injected them, or go right to the smoker?
kyle Sat for an hour and then cooked at 275 until they hit 170 in the breast
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RON PARRISH those look great. I would love have a rotisserie.
cdavis They dont make one for this grill so it took a little engineering but worked out great. Luckily I work in a machine shop
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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.
GWG8541 what the heck, you didn’t grind the wheat into flour and make the buns from scratch? Btw: nice effort and oh, the smell coming from your backyard.
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