What did everyone cook today?
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Tex_77 yep, used both tonight and its fast, easy and more importantly, tasty. It definitely does the yard bird proud. This was just out of the oil, before I topped them with the jam.
GWG8541 Sensing a deep fried trend of late from you. Love it! I don’t fry enough.
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GWG8541 Sensing a deep fried trend of late from you. Love it! I don’t fry enough.
Jamieson22 yeah my waist has noticed also. I need to back it up a little. I did have salad instead of French fries tonight.
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zbigjeff You know that seasoning isn’t as spicy as you’d think. For me it’s closer to mild, it takes a lot to bring out any warmth. For me my spicy chart goes, I enjoy heat somewhere in between medium and hot.
HerbcoFood Most of the time, I’m right in your cross hairs with heat. I want to tantalize the taste buds. But, not ruin the original product. Every so often, I do venture into the blaze of the Thai or Chinese heat mongers. But, not on any regular basis. I’ve built methods to feel the heat in my creations after a 4-5 count. That means that you taste all the other items, then kick in the heat for a count of 3-4. Then, they’re ready to take another bite. I’m on your side.
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Dr_Pain Love the classy and trashy sides talk. It’s actually a newer fusion play. Keep it up.
zbigjeff said in What did everyone cook today?:
Dr_Pain Love the classy and trashy sides talk. It’s actually a newer fusion play. Keep it up.
Glad you enjoyed it because the wife didn’t find it as funny as me. She did enjoy the meal though
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zbigjeff said in What did everyone cook today?:
Dr_Pain Love the classy and trashy sides talk. It’s actually a newer fusion play. Keep it up.
Glad you enjoyed it because the wife didn’t find it as funny as me. She did enjoy the meal though
Dr_Pain There are times that the other person just doesn’t appreciate the brilliance or was that the “xxscvfhh” of the other.
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HerbcoFood Most of the time, I’m right in your cross hairs with heat. I want to tantalize the taste buds. But, not ruin the original product. Every so often, I do venture into the blaze of the Thai or Chinese heat mongers. But, not on any regular basis. I’ve built methods to feel the heat in my creations after a 4-5 count. That means that you taste all the other items, then kick in the heat for a count of 3-4. Then, they’re ready to take another bite. I’m on your side.
zbigjeff I do enjoy the late heat hit rather than the upfront, this is dumb with the amount of heat!
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Cooked a one skillet hash with some of last seasons deer sausage. I smoked the sausage Thursday night and made the rest of the dish lastnight. Simple as simple gets, but fresh ingredients almost always equal a win at the dinner table. Just wish the veggies would have been home grown…next year.
Matt W.
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Cooked a one skillet hash with some of last seasons deer sausage. I smoked the sausage Thursday night and made the rest of the dish lastnight. Simple as simple gets, but fresh ingredients almost always equal a win at the dinner table. Just wish the veggies would have been home grown…next year.
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Cooked a one skillet hash with some of last seasons deer sausage. I smoked the sausage Thursday night and made the rest of the dish lastnight. Simple as simple gets, but fresh ingredients almost always equal a win at the dinner table. Just wish the veggies would have been home grown…next year.
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First butt I’ve cooked vs turned into sausage in some time. Sales lately have been on 2-packs and since I only need 3 to do 25lb sausage I hade this one left over. Did it overnight and is now resting in foil. Will pull it for some lunch in a bit.
Also funny how small a single 9lb butt looks on my smoker!
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![IMG_1056[1].jpg](/assets/uploads/files/1634151771937-img_1056-1.jpg)
johnsbrewhouse I can’t wait to get smoking my cheese. Here’s my cheese inventory for this year. Kroger had 2lb. blocks for $3.79 last week and a couple of weeks ago 8oz. for $1.49. I use Tillamook, COSTCO’s Jarlsberg and SAM’S Club Muenster. Just waiting for some cool cloudy days to start smoking. I have to give up my garage beer fridge for my cheese every fall. [0_1634151822115_Cheese Inventory 10_13_21.zip](Uploading 100%)![IMG_1057[1].jpg](/assets/uploads/files/1634151879467-img_1057-1.jpg)
Bob Stehlik Somebody is going to be having some tasty morsels.
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First butt I’ve cooked vs turned into sausage in some time. Sales lately have been on 2-packs and since I only need 3 to do 25lb sausage I hade this one left over. Did it overnight and is now resting in foil. Will pull it for some lunch in a bit.
Also funny how small a single 9lb butt looks on my smoker!
Jamieson22 Pitts and Spitts makes a solid rig.
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Jamieson22 Pitts and Spitts makes a solid rig.
HerbcoFood said in What did everyone cook today?:
Jamieson22 Pitts and Spitts makes a solid rig.
Yeah this was a HUGE improvement over the (4) Traeger’s I’d had had previously. Since I was looking to do a built-in I splurged on full stainless model so I’ll never have to worry about rust. Buy once…
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HerbcoFood said in What did everyone cook today?:
Jamieson22 Pitts and Spitts makes a solid rig.
Yeah this was a HUGE improvement over the (4) Traeger’s I’d had had previously. Since I was looking to do a built-in I splurged on full stainless model so I’ll never have to worry about rust. Buy once…
Jamieson22 Yep, my father in law has one of their offsets, whenever I move it around to use to, I just about split a gut and it’s on wheels. Good ol American made equipment.
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Dr_Pain said in What did everyone cook today?:
RafterW Hey Matt what do you use to take pics. They are awesome
Just an iPhone 11 with portrait mode turned on. I believe it’s a digital blur that mimics the f stop of a mechanical aperture that you’d get on a DSLR. It does make for some great pictures. Amazing what the phone cameras are capable of these days.
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First butt I’ve cooked vs turned into sausage in some time. Sales lately have been on 2-packs and since I only need 3 to do 25lb sausage I hade this one left over. Did it overnight and is now resting in foil. Will pull it for some lunch in a bit.
Also funny how small a single 9lb butt looks on my smoker!
Jamieson22 - Mighty fine vittles
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Cooked a one skillet hash with some of last seasons deer sausage. I smoked the sausage Thursday night and made the rest of the dish lastnight. Simple as simple gets, but fresh ingredients almost always equal a win at the dinner table. Just wish the veggies would have been home grown…next year.
RafterW that looks great.
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First butt I’ve cooked vs turned into sausage in some time. Sales lately have been on 2-packs and since I only need 3 to do 25lb sausage I hade this one left over. Did it overnight and is now resting in foil. Will pull it for some lunch in a bit.
Also funny how small a single 9lb butt looks on my smoker!
Jamieson22 it may look small on your smoker, but it sure looks tasty.
“You never really die until you end up on the wall at a Cracker Barrel”
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Jamieson22 it may look small on your smoker, but it sure looks tasty.
GWG8541 oh yeah…
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