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  5. What did everyone cook today?

What did everyone cook today?

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  • C Offline
    C Offline
    calldoctoday
    Team Blue Power User Regular Contributors
    wrote on last edited by calldoctoday
    #6766

    Here are some nice Wine Barrel Stave smoked New York Strips, Reverse Seared & then topped with a nice Home Made fresh Mushroom & Shallot Butter sauce. Oh Boy!Strips with Mushroom Shallot Sauce I Resized.jpg

    SurgS zbigjeffZ GWG8541G 3 Replies Last reply
    6
    • Departing ContestantD Departing Contestant

      HerbcoFood that’s funny when I saw that picture I thought of beans and weenies and told my lovely wife that’s what I wanted for dinner tonight

      Departing ContestantD Offline
      Departing ContestantD Offline
      Departing Contestant
      Regular Contributors
      wrote on last edited by
      #6767

      Departing Contestant Soni had to make some beans and weiners had some smokies left from the grandkidsPXL_20211017_231620130.jpg

      SurgS GWG8541G G 3 Replies Last reply
      6
      • Jamieson22J Offline
        Jamieson22J Offline
        Jamieson22
        Team Blue PK100 Regular Contributors Sous Vide Power User
        wrote on last edited by
        #6768

        Nice fall weather called for some chicken and dumplings.

        AE6ED170-50DC-4C90-BBA7-82D5B45240CC.jpeg

        ND MikeN GWG8541G YooperDogY 3 Replies Last reply
        9
        • C calldoctoday

          Here are some nice Wine Barrel Stave smoked New York Strips, Reverse Seared & then topped with a nice Home Made fresh Mushroom & Shallot Butter sauce. Oh Boy!Strips with Mushroom Shallot Sauce I Resized.jpg

          SurgS Offline
          SurgS Offline
          Surg
          Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
          wrote on last edited by
          #6769

          calldoctoday oh man Looks amazing.

          “A smooth sea never made a skilled sailor.”

          C 1 Reply Last reply
          0
          • Departing ContestantD Departing Contestant

            Departing Contestant Soni had to make some beans and weiners had some smokies left from the grandkidsPXL_20211017_231620130.jpg

            SurgS Offline
            SurgS Offline
            Surg
            Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
            wrote on last edited by
            #6770

            Departing Contestant gotta love franks and beans.

            Jamieson22 wow those dumplings look perfect! Look like the ones my mom used to make. Every time I make chicken and dumplings I get lazy and use store-bought biscuit dough. That picture may be motivation enough for me to make them next time.

            “A smooth sea never made a skilled sailor.”

            1 Reply Last reply
            0
            • C calldoctoday

              Here are some nice Wine Barrel Stave smoked New York Strips, Reverse Seared & then topped with a nice Home Made fresh Mushroom & Shallot Butter sauce. Oh Boy!Strips with Mushroom Shallot Sauce I Resized.jpg

              zbigjeffZ Offline
              zbigjeffZ Offline
              zbigjeff
              Sous Vide Team Blue Power User Regular Contributors Cast Iron
              wrote on last edited by
              #6771

              calldoctoday The “top it off” item was the mushrooms/shallot butter sauce. I just did the same combo but with cognac. Both combos DO set off your tasty buds.

              C 1 Reply Last reply
              1
              • Jamieson22J Jamieson22

                Nice fall weather called for some chicken and dumplings.

                AE6ED170-50DC-4C90-BBA7-82D5B45240CC.jpeg

                ND MikeN Offline
                ND MikeN Offline
                ND Mike
                Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                wrote on last edited by
                #6772

                Jamieson22 that is a good looking meal.

                GWG8541G 1 Reply Last reply
                0
                • ND MikeN ND Mike

                  Jamieson22 that is a good looking meal.

                  GWG8541G Offline
                  GWG8541G Offline
                  GWG8541
                  Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                  wrote on last edited by
                  #6773

                  Did a slab of St. Louis cut with SPG and brown sugar on 2 pieces, Walton’s Chipotle Lime one one, and a spicy Thai chili rub on the other. I cut them into individual bones after the cook and put together a chopped salad with apples. Life is good.
                  20211017_224744.jpg 20211017_224817.jpg

                  “You never really die until you end up on the wall at a Cracker Barrel”

                  ND MikeN wdalyW C 3 Replies Last reply
                  7
                  • C calldoctoday

                    Here are some nice Wine Barrel Stave smoked New York Strips, Reverse Seared & then topped with a nice Home Made fresh Mushroom & Shallot Butter sauce. Oh Boy!Strips with Mushroom Shallot Sauce I Resized.jpg

                    GWG8541G Offline
                    GWG8541G Offline
                    GWG8541
                    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                    wrote on last edited by
                    #6774

                    calldoctoday that looked awesome

                    “You never really die until you end up on the wall at a Cracker Barrel”

                    1 Reply Last reply
                    0
                    • Departing ContestantD Departing Contestant

                      Departing Contestant Soni had to make some beans and weiners had some smokies left from the grandkidsPXL_20211017_231620130.jpg

                      GWG8541G Offline
                      GWG8541G Offline
                      GWG8541
                      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                      wrote on last edited by
                      #6775

                      Departing Contestant man those look tasty.

                      “You never really die until you end up on the wall at a Cracker Barrel”

                      1 Reply Last reply
                      0
                      • Jamieson22J Jamieson22

                        Nice fall weather called for some chicken and dumplings.

                        AE6ED170-50DC-4C90-BBA7-82D5B45240CC.jpeg

                        GWG8541G Offline
                        GWG8541G Offline
                        GWG8541
                        Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                        wrote on last edited by
                        #6776

                        Jamieson22 my son and I were just talking today about making a pot soon. Thanks for the motivation. If it tastes half as good as it looks, its awesome.

                        “You never really die until you end up on the wall at a Cracker Barrel”

                        1 Reply Last reply
                        0
                        • Jamieson22J Jamieson22

                          Nice fall weather called for some chicken and dumplings.

                          AE6ED170-50DC-4C90-BBA7-82D5B45240CC.jpeg

                          YooperDogY Offline
                          YooperDogY Offline
                          YooperDog
                          Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                          wrote on last edited by
                          #6777

                          Jamieson22 Nice pot of comfort food.

                          1 Reply Last reply
                          0
                          • Departing ContestantD Departing Contestant

                            Departing Contestant Soni had to make some beans and weiners had some smokies left from the grandkidsPXL_20211017_231620130.jpg

                            G Offline
                            G Offline
                            glen
                            Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
                            wrote on last edited by
                            #6778

                            Departing Contestant Who remembers Beanie Weenies?

                            Give a man a fish and he eats for a day
                            Teach a man to fish and he drinks beer for a lifetime

                            Departing ContestantD 1 Reply Last reply
                            1
                            • GWG8541G GWG8541

                              Did a slab of St. Louis cut with SPG and brown sugar on 2 pieces, Walton’s Chipotle Lime one one, and a spicy Thai chili rub on the other. I cut them into individual bones after the cook and put together a chopped salad with apples. Life is good.
                              20211017_224744.jpg 20211017_224817.jpg

                              ND MikeN Offline
                              ND MikeN Offline
                              ND Mike
                              Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                              wrote on last edited by
                              #6779

                              GWG8541 looks great! I really like that sweet Chipotle lime rub.

                              1 Reply Last reply
                              0
                              • HerbcoFoodH HerbcoFood

                                craigrice Or a little of this, my mother always likes to say, “oh you know how much.” No I don’t that’s why I am asking.

                                lkrfletcherL Offline
                                lkrfletcherL Offline
                                lkrfletcher
                                Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                wrote on last edited by lkrfletcher
                                #6780

                                PULLED PORK THIS WEEKEND
                                Unfortunately, this was the end of my PK100 for a while. Something is wrong with it, But a good pic of its last smoke. Stuff came out great, just mild on the smoke.

                                butts.jpg
                                smoke.jpg mix.jpg done.jpg
                                crust.jpg

                                Life is a Garden - Dig it.

                                lkrfletcherL wdalyW 2 Replies Last reply
                                6
                                • lkrfletcherL lkrfletcher

                                  PULLED PORK THIS WEEKEND
                                  Unfortunately, this was the end of my PK100 for a while. Something is wrong with it, But a good pic of its last smoke. Stuff came out great, just mild on the smoke.

                                  butts.jpg
                                  smoke.jpg mix.jpg done.jpg
                                  crust.jpg

                                  lkrfletcherL Offline
                                  lkrfletcherL Offline
                                  lkrfletcher
                                  Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                  wrote on last edited by
                                  #6781

                                  BLUE RIBBON BRATS
                                  Made a batch this weekend. Love these.
                                  brats.jpg
                                  brats 1.jpg
                                  dinner.jpg

                                  Life is a Garden - Dig it.

                                  ND MikeN wdalyW SurgS 3 Replies Last reply
                                  7
                                  • Tex_77T Offline
                                    Tex_77T Offline
                                    Tex_77
                                    Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                                    wrote on last edited by Tex_77
                                    #6782

                                    Made some Fried Chicken at our tailgate this week, used |Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading also used Flavor Crisp Nashville Hot which was outstanding!
                                    Screenshot_20211018-084138_Gallery.jpg
                                    FB_IMG_1634490347292.jpg
                                    FB_IMG_1634490356355.jpg
                                    FB_IMG_1634490336852.jpg

                                    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

                                    lkrfletcherL ND MikeN wdalyW zbigjeffZ B 6 Replies Last reply
                                    4
                                    • Tex_77T Offline
                                      Tex_77T Offline
                                      Tex_77
                                      Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                                      wrote on last edited by
                                      #6783

                                      Spicy fried chicken salad.
                                      20211017_184550.jpg
                                      20211017_185126.jpg
                                      20211017_190206.jpg

                                      Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

                                      HerbcoFoodH lkrfletcherL Dr_PainD 3 Replies Last reply
                                      4
                                      • Tex_77T Tex_77

                                        Spicy fried chicken salad.
                                        20211017_184550.jpg
                                        20211017_185126.jpg
                                        20211017_190206.jpg

                                        HerbcoFoodH Offline
                                        HerbcoFoodH Offline
                                        HerbcoFood
                                        Regular Contributors Team Orange Sous Vide
                                        wrote on last edited by
                                        #6784

                                        Tex_77 Solid pasta salad.

                                        1 Reply Last reply
                                        1
                                        • Tex_77T Tex_77

                                          Made some Fried Chicken at our tailgate this week, used |Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading also used Flavor Crisp Nashville Hot which was outstanding!
                                          Screenshot_20211018-084138_Gallery.jpg
                                          FB_IMG_1634490347292.jpg
                                          FB_IMG_1634490356355.jpg
                                          FB_IMG_1634490336852.jpg

                                          lkrfletcherL Offline
                                          lkrfletcherL Offline
                                          lkrfletcher
                                          Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                          wrote on last edited by
                                          #6785

                                          Tex_77 - Very Nice. Looks like the perfect weather / day!

                                          Life is a Garden - Dig it.

                                          1 Reply Last reply
                                          1

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