What did everyone cook today?
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GWG8541 Yes, if you eat animals that are vegetarian…does that make you one…? Deep thoughts…
HerbcoFood AAAAAHHHH NO! Nice try.
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RON 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.
HerbcoFood Recently bought a smoking tube. They are WOW for pounding in extra smoke on non-smoker units or for cold smoking.
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Well just trying sweet maple bacon sticks, used 3lb meat 2lb bacon and cheese, on smoker now. I’m new to all this and it’s very fun, this is my 3rd batch of sticks and everyone can’t believe I make them,
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Well just trying sweet maple bacon sticks, used 3lb meat 2lb bacon and cheese, on smoker now. I’m new to all this and it’s very fun, this is my 3rd batch of sticks and everyone can’t believe I make them,
Gary Frampton Well, when the orders come by your way, have them buy the product and you can have the fun making it.
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my wife likes the maple and the taco, I like the willies and the taco with hot pepper cheese
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bocephus I decided if I became vegetarian, I would by far be the most unhealthiest one ever on the face of this earth!
HerbcoFood said in What did everyone cook today?:
bocephus I decided if I became vegetarian, I would by far be the most unhealthiest one ever on the face of this earth!
my son has a shirt that says “hey vegetarians, my food poops on your food” I’m so proud of him.
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|Mexicali-Taco-Seasoning tacos!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Philly cheese brat. Keto style.
lkrfletcher good looking meal
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Slow cooked a couple of butterflyed pork chops in a dark Cajun Roux with veggies and the pork slathered in Tony Chachere’s Creole Seasoning. A “thinking of y’all, Louisiana” tribute to those terrific folks suffering hardships this week.
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zbigjeff I always put a pan of ice cubes and sometimes set my a rack on top of them; in the smoker to help keep the temp down. I use a Traeger w/cold smoker like johnsbrewhouse. Haven’t had any failures yet! At least we can eat our mistakes(most of the time)! I usually smoke cheese between mid November to late April. Still eating some from January. I tightly wrap with plastic wrap and vac seal. I also have a small dorm room style fridge that is dedicated to my cheese and smoked cheese. That fridge door doesn’t get opened as much and therefore limits the temperature swings.
Sounds like your rehab is going well. Just remember to stay out of trouble. Ok, you do need to get into a little bit of trouble to have fun!Bob Stehlik johnsbrewhouse Here’s the follow-up on the smoked cheese. Well, I tested 2 (mozz and Mont Jack Jalapeno) 7-9 days after sealing and they came out nicely smoked and NOT GRAINY as expected. Well, that was win in my book. BUT, I took both of your suggestions to a bud’s house using his unit and the smoke tube (aka: farther away from the heat source and tray full of ice). The end product works out MUCH better and left the cheese still in original cube form. Thank you both and anyone else I failed to mention.
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Tex_77 I have both tortillas and shells ready and waiting.
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HerbcoFood said in What did everyone cook today?:
bocephus I decided if I became vegetarian, I would by far be the most unhealthiest one ever on the face of this earth!
my son has a shirt that says “hey vegetarians, my food poops on your food” I’m so proud of him.
kyle Now, that shirt is hilarious. But, I would guard against walking into a strictly veggie restaurant with it on.
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Tex_77 nice. I found that seasoning very salty.
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Slow cooked a couple of butterflyed pork chops in a dark Cajun Roux with veggies and the pork slathered in Tony Chachere’s Creole Seasoning. A “thinking of y’all, Louisiana” tribute to those terrific folks suffering hardships this week.
RedJim64 Very Nice
Life is a Garden - Dig it.
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RedJim64 Very Nice
Making a slow cooked chili with elk strap cubed and mixed in some goose breast cubed. It’s gonna be good.
Life is a Garden - Dig it.
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Tex_77 nice. I found that seasoning very salty.
lkrfletcher i thought it was less salty than store brands…
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Making a slow cooked chili with elk strap cubed and mixed in some goose breast cubed. It’s gonna be good.
lkrfletcher OK, how could any of that be bad? Very few people in the world can ever claim to have that combo in a chili. Congrats
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Making a slow cooked chili with elk strap cubed and mixed in some goose breast cubed. It’s gonna be good.
lkrfletcher oh man that looks good.
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Bob Stehlik johnsbrewhouse Here’s the follow-up on the smoked cheese. Well, I tested 2 (mozz and Mont Jack Jalapeno) 7-9 days after sealing and they came out nicely smoked and NOT GRAINY as expected. Well, that was win in my book. BUT, I took both of your suggestions to a bud’s house using his unit and the smoke tube (aka: farther away from the heat source and tray full of ice). The end product works out MUCH better and left the cheese still in original cube form. Thank you both and anyone else I failed to mention.
zbigjeff I know you have Kroger stores back there because Kroger’s corporate is in Cincinnati. I get a lot of my mozzarella from the Murray’s cheese kiosk when they are marked down. I’m able to pick up the mozz [censored] for .99-1.99 (reg. 5.99) and the mozz logs(melts better for 1.99-2.49(reg 7.99). After I smoke them I’ll wrap in plastic wrap and vac pac and freeze. I do about 30 [censored] & 15 logs a year and they will still be good a year latter. I’m not too proud to not hit the “Marked Down” cheese & meat areas of the stores. Found some great buys, but always check expiration and do a visual. Good times are usually after Holidays.
Improvise, Adapt and Overcome! Semper Fi
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kyle Now, that shirt is hilarious. But, I would guard against walking into a strictly veggie restaurant with it on.
zbigjeff said in What did everyone cook today?:
kyle Now, that shirt is hilarious. But, I would guard against walking into a strictly veggie restaurant with it on.
We don’t have any of those in north Wisconsin, at least I don’t think so.
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