What did everyone cook today?
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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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bocephus Agree with you. But, need to be flexible to meet other people’s mindset.
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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 night -
Jalapeño cheddar roasted garlic sausage from a recipe I picked up on r/sausagetalk on Reddit. Credit to Bokonon45 there.
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Here is the final product, needless to say it was well worth the effort.
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Late night snack after packaging my dry cured bacon. Great results from the Waltons Dry Cure. I added some course black pepper from Waltons before smoking.
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Tex_77 Looks soooo good!
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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 Ya gotta love bacon!
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cdavis It’s always better when you use your own sausages and all of the veggies directly from a local farm. Using fresh oregano, basil, garlic, rosemary and Madiera wine instead of chicken stock to make the sauce also added a new taste. The place still has THAT smell in the air from the previous day. Yep, a little piece of heaven. Trying to keep up with you guys who also create some awesome stuff.
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cdavis It’s always better when you use your own sausages and all of the veggies directly from a local farm. Using fresh oregano, basil, garlic, rosemary and Madiera wine instead of chicken stock to make the sauce also added a new taste. The place still has THAT smell in the air from the previous day. Yep, a little piece of heaven. Trying to keep up with you guys who also create some awesome stuff.
zbigjeff Heaven on Earth.
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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 I have been eye balling one for my weber gasser, I know it won’t have that smoke flavor without getting smoking tube. But man the rotisserie chickens from the stores are so dang good.
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zbigjeff I understand, I have two nieces that are vegetarians, we try to accommodate them in every way we can without being critical.
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zbigjeff I understand, I have two nieces that are vegetarians, we try to accommodate them in every way we can without being critical.
bocephus At times, I also have to review a “no go” chart for some family members who have different allergies than the norm. Just makes preparation a bit more challenging. After they figured out that I can/could create under the restrictions, they figured out I could make their food a bunch more tasty than the basic cardboard they were eating.
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