What did everyone cook today?
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Just threw my boneless butt on the smoker this morning for it’s long sleepy smoke towards it journey to pulled pork. Brined it for 24 hours then just salt and pepper and some seasoning on top. Got it’s twin brining for a ham for 14 or so days. Trying to make some space in the freezer and finding the lost souls in the very bottom of the chest.
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Just threw my boneless butt on the smoker this morning for it’s long sleepy smoke towards it journey to pulled pork. Brined it for 24 hours then just salt and pepper and some seasoning on top. Got it’s twin brining for a ham for 14 or so days. Trying to make some space in the freezer and finding the lost souls in the very bottom of the chest.
johnsbrewhouse Do you have a special brining for your ham? and you use a deboned boston butt for that?
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Cold weather has finally set in so I whipped up a couple quick batches of soup in my Vitamix.
Loaded Baked Potato Soup
Cream of Asparagus Soup
Tex_77 both soups look amazing.
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We have the blendtec. I know my wife loves it for smoothies. Loud as !!! though. Haven’t really used it for much else. May be time to start.
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johnsbrewhouse Do you have a special brining for your ham? and you use a deboned boston butt for that?
Dr_Pain Half the salt. Half cup of salt to a gallon of water, ham seasoning, brown sugar and pink salt for weight. Yes, it is a boneless butt, it come out pretty good and no bone to worry with and it was cheap at the time I bought it.
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We have the blendtec. I know my wife loves it for smoothies. Loud as !!! though. Haven’t really used it for much else. May be time to start.
Surg If Blendtec doesn’t have many recipes, look at the Vitamix site. You can get a start there for sure and then branch out. Many are less than 8 ingredients. It takes more time to find the stuff in your pantry then to make. Just have fun with it.
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Dr_Pain Half the salt. Half cup of salt to a gallon of water, ham seasoning, brown sugar and pink salt for weight. Yes, it is a boneless butt, it come out pretty good and no bone to worry with and it was cheap at the time I bought it.
Sometimes ya lack inspiration, or just become tired of nearly two years of kitchen cooking…
Last night was that night for me. Meatball Sub literally thrown together. Just needed to stop for the crusty rolls at our favorite bakery.
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Sometimes ya lack inspiration, or just become tired of nearly two years of kitchen cooking…
Last night was that night for me. Meatball Sub literally thrown together. Just needed to stop for the crusty rolls at our favorite bakery.
RedJim64 I love those toaster friendly ovalish hash brown disks.
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Sometimes ya lack inspiration, or just become tired of nearly two years of kitchen cooking…
Last night was that night for me. Meatball Sub literally thrown together. Just needed to stop for the crusty rolls at our favorite bakery.
RedJim64 said in What did everyone cook today?:
Sometimes ya lack inspiration, or just become tired of nearly two years of kitchen cooking…
Last night was that night for me. Meatball Sub literally thrown together. Just needed to stop for the crusty rolls at our favorite bakery.
Looking YUMMY!!!
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Sometimes ya lack inspiration, or just become tired of nearly two years of kitchen cooking…
Last night was that night for me. Meatball Sub literally thrown together. Just needed to stop for the crusty rolls at our favorite bakery.
RedJim64 Liking your inspiration. The problem is drooling all over yourself before you make it. Extra towels or napkins are useful.
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Sometimes ya lack inspiration, or just become tired of nearly two years of kitchen cooking…
Last night was that night for me. Meatball Sub literally thrown together. Just needed to stop for the crusty rolls at our favorite bakery.
RedJim64 That looks great. Is that Frank’s on the meatballs?
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
I’ve been a bit under the weather the last couple of days so today I made Cream of Ham and Potato soup.
Started off with the trinity and just a bit of garlic.
Added a roux to thicken, then the ham, and after all the veggies were soft added a pint of heavy cream.
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jrrrr Man that looks so good. You should share the recipe for those in the User Recipe section. I could definitely use those in my life
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lots of good info on 2 Guys and a Cooler. I also like The breakdown butchery on Bearded Butchers
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
calldoctoday Hey, I’m Eastern European and Slovenian. It’s engrained in your head that you don’t throw anything out. That thought has been challenged of late. But, that thought comes to roost maybe more than I would like. The thought of old: If it’s not totally broke, don’t replace it. That’s exactly what I did. I bought it when the “other” blender passed away. But, have not been following that same mindset lately in other purchases. LOL
zbigjeff Don’t get me started! My son & I were having a deep conversation about that just today while driving between inspections. He made a good point, with everyone being more tuned into sustainability & keeping trash out of the oceans & landfills, you would think that repairing things & manufacturing simple high quality products that could be repaired vs all the through away products. I would like to get back to those days & then perhaps the sad stories of all the repair shops that had to go out of business could see a re-birth. As I said, don’t get me started.
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johnsbrewhouse Do you have a special brining for your ham? and you use a deboned boston butt for that?
Dr_Pain Walton’s has a few Ham Cures/Brine that we have tried & used successfully in the past. Their turkey is also excellent & makes for the foundation for some really, really good smoke turkey. I have added Muscadine wine to the Turkey & ham brine (to replace some of the water) & that really kicks it up a notch.
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jrrrr That sounds interesting!
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