What did everyone cook today?
-
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 awesome
-
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 good looking piece of
-
Finishing up the Jambalaya. Anyone excited to see the easy recipe??
-
I’m interested in having a taste! That looks great.
-
Post it please. Winters coming and Jambalaya is a great warm up meal. P.S.—Save me a bowl!
-
Dr_Pain man that looks great.
-
I’m interested in having a taste! That looks great.
processhead said in What did everyone cook today?:
I’m interested in having a taste! That looks great.
Come on over Paul, there’s plenty
-
Post it please. Winters coming and Jambalaya is a great warm up meal. P.S.—Save me a bowl!
Bob Stehlik said in What did everyone cook today?:
Post it please. Winters coming and Jambalaya is a great warm up meal. P.S.—Save me a bowl!
I will definitely save you a bowl…… and I owe Chef the recipe
-
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 Nice rig and good eats.
-
Getting ready for out of town guests during the Thxgiving time frame. Smoking 3 lbs of bacon and an additional 2.5 inch ribeye. Vacuum wrapped into packs after the 4.5 hour smoke… Also, a pour of Chattanooga Whiskey 111 Straight Bourbon helped the cause.
-
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 great looking meat and rig.
-
Dr_Pain Yes, please.
-
Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
-
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 Yep, nothing like showing off. Nice rig.
-
Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
johnsbrewhouse That is beautiful looking & it looks juicy & tasty too.
-
Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
johnsbrewhouse NICE job and well balanced to boot.
-
Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
-
Getting ready for out of town guests during the Thxgiving time frame. Smoking 3 lbs of bacon and an additional 2.5 inch ribeye. Vacuum wrapped into packs after the 4.5 hour smoke… Also, a pour of Chattanooga Whiskey 111 Straight Bourbon helped the cause.
-
Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
johnsbrewhouse looks great
. I have got to try deep fried brussel sprouts. Never thought of that 
.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
