What did everyone cook today?
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lkrfletcher I have a seasoning packet for a 100 lbs of Blue Ribbon brats. I’m debating to make 25 lbs now and save 75 lbs of seasoning for later this winter when we process our deer.
ND Mike - My Favorite. I’d make the 25 now.
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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.
lkrfletcher Nice. Would like to up grade to a PK100 eventually. Nice looking pork. That should last you a while.
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lkrfletcher Nice. Would like to up grade to a PK100 eventually. Nice looking pork. That should last you a while.
wdaly That and the Brats I made are for ELK camp in a few days.
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BLUE RIBBON BRATS
Made a batch this weekend. Love these.
lkrfletcher You had a busy weekend. The sausages also turned out great.
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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!
Tex_77 That will stick to your ribs. Our local grocery store stocks Chicken on the Run. Still haven’t tried it, but it’s on the list.
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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!
Tex_77 Really nice setup. You DO have it going.
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Departing Contestant Who remembers Beanie Weenies?
glen sometimes its the comfort food, the lowest on the food chain, that makes us smile
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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!
Tex_77 Looks like a very nice meal.
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wdaly That and the Brats I made are for ELK camp in a few days.
lkrfletcher good luck elk hunting. I got denied for MT elk this year and I only have a doe tag for ND.
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lkrfletcher good luck elk hunting. I got denied for MT elk this year and I only have a doe tag for ND.
ND Mike I have 2 tags and my hunting partner has 2, now his kid has 2 as well. If I can find the resident herd, it is on!
Life is a Garden - Dig it.
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ND Mike I have 2 tags and my hunting partner has 2, now his kid has 2 as well. If I can find the resident herd, it is on!
lkrfletcher that is awesome! Good luck and I am jealous.
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ND Mike I have 2 tags and my hunting partner has 2, now his kid has 2 as well. If I can find the resident herd, it is on!
lkrfletcher Good luck, hopefully you will find them.
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PapaSop you have to put beans in it good old tight black beans or kidney beans
Departing Contestant said in What did everyone cook today?:
PapaSop you have to put beans in it good old tight black beans or kidney beans
I use both chili and kidney beans.
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craigrice said in What did everyone cook today?:
over easy is good on corned beef hash
Yep. Thought about that this past weekend. The hash is on the grocery list.
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BLUE RIBBON BRATS
Made a batch this weekend. Love these.
lkrfletcher very good looking brat and pork.
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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!
Tex_77 great looking crisp on that chicken.
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Nice cool day. Trying my hand at smoking some cheese.
Doing a white cheddar, jalapeño havarti, and some baby bell cheeses. Smoking with hickory (only pellets I had for the tube). Planning to do about and hour then flip for another hour. From what I read on all your posts here sounds like I should vac seal after that to let the flavors mellow for at least two weeks. Will be a tough wait.
“A smooth sea never made a skilled sailor.”
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Nice cool day. Trying my hand at smoking some cheese.
Doing a white cheddar, jalapeño havarti, and some baby bell cheeses. Smoking with hickory (only pellets I had for the tube). Planning to do about and hour then flip for another hour. From what I read on all your posts here sounds like I should vac seal after that to let the flavors mellow for at least two weeks. Will be a tough wait.Surg It’s definitely a long wait on the cheese, but man is it worth it in the end. I’ll wait until it’s in the 20s to smoke mine. Then I don’t have to worry about ice.
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Nice cool day. Trying my hand at smoking some cheese.
Doing a white cheddar, jalapeño havarti, and some baby bell cheeses. Smoking with hickory (only pellets I had for the tube). Planning to do about and hour then flip for another hour. From what I read on all your posts here sounds like I should vac seal after that to let the flavors mellow for at least two weeks. Will be a tough wait.Surg You’ll be fine. But, if you need assistance, dive into the “Drink” section and take some pours. I smoked mine for about 2. You will be finding out in no more than a week if your project succeeded. Thee 2 weeks is maybe a little long for the first taste. But, I will tell you the smell and taste doesn’t get worse as you work your way down the pile. Some of mine have been in the waiting area for about a month and still taste the same as when I opened after a week. It’s your batch. You do what you think is best. Period. Just have fun.
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Nice cool day. Trying my hand at smoking some cheese.
Doing a white cheddar, jalapeño havarti, and some baby bell cheeses. Smoking with hickory (only pellets I had for the tube). Planning to do about and hour then flip for another hour. From what I read on all your posts here sounds like I should vac seal after that to let the flavors mellow for at least two weeks. Will be a tough wait.Surg I plastic wrap my cheese after it’s chilled and the vac seal after 3 days or so. I noticed you are doing some really large loaves of cheese. I usually will split those into thirds or fourths because I use a lot of it for gifts etc. That way you’ll have smoke om all sides, besides I usually don’t give anyone a 2.5lbs. block of cheese. I sometimes cut the blocks lengthwise so I can use my slicer to cut 1x3" pieces for the cheese plates my wife puts together.
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