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  5. What did everyone cook today?

What did everyone cook today?

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  • 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

    C Offline
    C Offline
    calldoctoday
    Team Blue Power User Regular Contributors
    wrote on last edited by
    #6816

    GWG8541 That salad looks great. It all looks great!

    R 1 Reply Last reply
    1
    • C calldoctoday

      GWG8541 That salad looks great. It all looks great!

      R Offline
      R Offline
      RON PARRISH
      Regular Contributors Cast Iron Canning Team Orange Veteran Power User
      wrote on last edited by
      #6817

      calldoctoday IMG_0916 (002).jpg
      Cowboy ribeye and a lobster tail last night. My wife got me a treat for our 40th anniversary!

      HerbcoFoodH lkrfletcherL SurgS wdalyW zbigjeffZ 7 Replies Last reply
      8
      • R RON PARRISH

        calldoctoday IMG_0916 (002).jpg
        Cowboy ribeye and a lobster tail last night. My wife got me a treat for our 40th anniversary!

        HerbcoFoodH Offline
        HerbcoFoodH Offline
        HerbcoFood
        Regular Contributors Team Orange Sous Vide
        wrote on last edited by
        #6818

        RON PARRISH My man!

        1 Reply Last reply
        0
        • SurgS Surg

          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.

          387AA474-4338-4EC3-BFE2-B2A2C6C57D7F.jpeg

          lkrfletcherL Offline
          lkrfletcherL Offline
          lkrfletcher
          Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
          wrote on last edited by
          #6819

          Surg - IT WILL BE REAL TASTY.

          Life is a Garden - Dig it.

          1 Reply Last reply
          1
          • R RON PARRISH

            calldoctoday IMG_0916 (002).jpg
            Cowboy ribeye and a lobster tail last night. My wife got me a treat for our 40th anniversary!

            lkrfletcherL Offline
            lkrfletcherL Offline
            lkrfletcher
            Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
            wrote on last edited by
            #6820

            RON PARRISH - Looks Great

            Life is a Garden - Dig it.

            R 1 Reply Last reply
            0
            • R RON PARRISH

              calldoctoday IMG_0916 (002).jpg
              Cowboy ribeye and a lobster tail last night. My wife got me a treat for our 40th anniversary!

              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
              #6821

              RON PARRISH oh maaaaaann. Looks amazing.

              “A smooth sea never made a skilled sailor.”

              1 Reply Last reply
              0
              • lkrfletcherL lkrfletcher

                RON PARRISH - Looks Great

                R Offline
                R Offline
                RON PARRISH
                Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                wrote on last edited by
                #6822

                lkrfletcher It was very tasty! And on top of that she is sending me fishing for tuna and marlin . I leave thursday morning for north caralina. The only day available was Sunday our anniversary. Life is good!

                lkrfletcherL B GWG8541G 3 Replies Last reply
                3
                • R RON PARRISH

                  lkrfletcher It was very tasty! And on top of that she is sending me fishing for tuna and marlin . I leave thursday morning for north caralina. The only day available was Sunday our anniversary. Life is good!

                  lkrfletcherL Offline
                  lkrfletcherL Offline
                  lkrfletcher
                  Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                  wrote on last edited by
                  #6823

                  RON PARRISH Sweet!

                  Life is a Garden - Dig it.

                  1 Reply Last reply
                  1
                  • R RON PARRISH

                    calldoctoday IMG_0916 (002).jpg
                    Cowboy ribeye and a lobster tail last night. My wife got me a treat for our 40th anniversary!

                    wdalyW Offline
                    wdalyW Offline
                    wdaly
                    Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
                    wrote on last edited by
                    #6824

                    RON PARRISH Nice. Enjoy your fishing trip.

                    1 Reply Last reply
                    1
                    • R RON PARRISH

                      lkrfletcher It was very tasty! And on top of that she is sending me fishing for tuna and marlin . I leave thursday morning for north caralina. The only day available was Sunday our anniversary. Life is good!

                      B Offline
                      B Offline
                      bocephus
                      Team Orange Power User Canning Masterbuilt Veteran
                      wrote on last edited by
                      #6825

                      RON PARRISH Very nice, you have a very understanding wife.

                      1 Reply Last reply
                      0
                      • Dr_PainD Offline
                        Dr_PainD Offline
                        Dr_Pain
                        Sous Vide Dry Cured Sausage Traeger Team Blue
                        wrote on last edited by Dr_Pain
                        #6826

                        3A4A1626-EFA1-4749-AF09-D6832AD409C9.jpeg

                        Made some spatchcock chicken a while back and the wings were left overs. I ended freezing them and last night pulled them out and fried them to IT 175F and glazed them with some BBQ sauce. WOW!!

                        lkrfletcherL 1 Reply Last reply
                        5
                        • Dr_PainD Dr_Pain

                          3A4A1626-EFA1-4749-AF09-D6832AD409C9.jpeg

                          Made some spatchcock chicken a while back and the wings were left overs. I ended freezing them and last night pulled them out and fried them to IT 175F and glazed them with some BBQ sauce. WOW!!

                          lkrfletcherL Offline
                          lkrfletcherL Offline
                          lkrfletcher
                          Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                          wrote on last edited by
                          #6827

                          Dr_Pain. These look amazing!

                          Life is a Garden - Dig it.

                          Dr_PainD 1 Reply Last reply
                          0
                          • lkrfletcherL lkrfletcher

                            Dr_Pain. These look amazing!

                            Dr_PainD Offline
                            Dr_PainD Offline
                            Dr_Pain
                            Sous Vide Dry Cured Sausage Traeger Team Blue
                            wrote on last edited by
                            #6828

                            lkrfletcher said in What did everyone cook today?:

                            Dr_Pain. These look amazing!

                            They were flavorful, juicy and very satisfying. I thought recooking them would make them yuk and the skin would not do too well but the experiment paid off. I will definitely do this again

                            zbigjeffZ 1 Reply Last reply
                            2
                            • ND MikeN Offline
                              ND MikeN Offline
                              ND Mike
                              Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                              wrote on last edited by ND Mike
                              #6829

                              So I made some patties out of Willies that was left in the stuffer along with some dipping eggs (over easy) and toast. Hit the spot for a quick breakfast. I made a plate for the wife too. Now to finish the snack sticks.
                              20211019_100042.jpg

                              B lkrfletcherL 2 Replies Last reply
                              5
                              • ND MikeN ND Mike

                                So I made some patties out of Willies that was left in the stuffer along with some dipping eggs (over easy) and toast. Hit the spot for a quick breakfast. I made a plate for the wife too. Now to finish the snack sticks.
                                20211019_100042.jpg

                                B Offline
                                B Offline
                                bocephus
                                Team Orange Power User Canning Masterbuilt Veteran
                                wrote on last edited by
                                #6830

                                ND Mike Looks just like my favorite breakfast.

                                1 Reply Last reply
                                1
                                • R RON PARRISH

                                  calldoctoday IMG_0916 (002).jpg
                                  Cowboy ribeye and a lobster tail last night. My wife got me a treat for our 40th anniversary!

                                  zbigjeffZ Offline
                                  zbigjeffZ Offline
                                  zbigjeff
                                  Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                  wrote on last edited by
                                  #6831

                                  RON PARRISH She’s a keeper and congrats. That’s something that very few get for a anniversary gift.

                                  R 1 Reply Last reply
                                  0
                                  • ND MikeN ND Mike

                                    So I made some patties out of Willies that was left in the stuffer along with some dipping eggs (over easy) and toast. Hit the spot for a quick breakfast. I made a plate for the wife too. Now to finish the snack sticks.
                                    20211019_100042.jpg

                                    lkrfletcherL Offline
                                    lkrfletcherL Offline
                                    lkrfletcher
                                    Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                    wrote on last edited by
                                    #6832

                                    ND Mike Nice

                                    Life is a Garden - Dig it.

                                    1 Reply Last reply
                                    1
                                    • Dr_PainD Dr_Pain

                                      lkrfletcher said in What did everyone cook today?:

                                      Dr_Pain. These look amazing!

                                      They were flavorful, juicy and very satisfying. I thought recooking them would make them yuk and the skin would not do too well but the experiment paid off. I will definitely do this again

                                      zbigjeffZ Offline
                                      zbigjeffZ Offline
                                      zbigjeff
                                      Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                      wrote on last edited by
                                      #6833

                                      Dr_Pain Now, you know and can do it with confidence in the future.

                                      Dr_PainD 1 Reply Last reply
                                      0
                                      • zbigjeffZ zbigjeff

                                        RON PARRISH She’s a keeper and congrats. That’s something that very few get for a anniversary gift.

                                        R Offline
                                        R Offline
                                        RON PARRISH
                                        Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                                        wrote on last edited by
                                        #6834

                                        zbigjeff Thanks! She says I need a break and insisted I go. I have have been with my mom almost every weekend for the last 18 months because of her health

                                        1 Reply Last reply
                                        2
                                        • zbigjeffZ zbigjeff

                                          Dr_Pain Now, you know and can do it with confidence in the future.

                                          Dr_PainD Offline
                                          Dr_PainD Offline
                                          Dr_Pain
                                          Sous Vide Dry Cured Sausage Traeger Team Blue
                                          wrote on last edited by
                                          #6835

                                          zbigjeff said in What did everyone cook today?:

                                          Dr_Pain Now, you know and can do it with confidence in the future.

                                          Snack sticks I would do but not Salami stuffing. That is what I make most often

                                          1 Reply Last reply
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