What did everyone cook today?
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It was nice weather tonight, so I used the outdoor griddle and did some gochujang chicken with japchae, fried noodles and veggies.
GWG8541 A few more yeller squarsh too I see. I am trying to coax just a few more out o mine.
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Just pulled my ham off the smoker after 10 hours. Letting it cool before I wrap it and set it to the fridge overnight, then I will vacuum seal it and put it away in the freezer for Christmas. May have to steal a small sample first though, it smells so good right now. Made it from a boneless butt. They come out really good.
Took a sample and a picture of what it looks like. It came off the small point, the picture really doesn’t show the real deep color it has. 
johnsbrewhouse That looks beyond good.
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HerbcoFood I had some blueberry and lemon cream cheese to put on the bagel, but I didn’t use it.
JohnG5 Tisk tisk my friend…
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It was nice weather tonight, so I used the outdoor griddle and did some gochujang chicken with japchae, fried noodles and veggies.
GWG8541 wow that just looks great
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Just pulled my ham off the smoker after 10 hours. Letting it cool before I wrap it and set it to the fridge overnight, then I will vacuum seal it and put it away in the freezer for Christmas. May have to steal a small sample first though, it smells so good right now. Made it from a boneless butt. They come out really good.
Took a sample and a picture of what it looks like. It came off the small point, the picture really doesn’t show the real deep color it has. johnsbrewhouse man that turned out great
. I gotta try this. -
Grilled some largemouth for supper. It turned out great.
the only problem was everyone loved it so I should have doubled the amount. -
Dr_Pain Nice hamburger paddle you got there! It had been a while since I was able to look at this post and you all have been cooking and processing up a storm!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Just pulled my ham off the smoker after 10 hours. Letting it cool before I wrap it and set it to the fridge overnight, then I will vacuum seal it and put it away in the freezer for Christmas. May have to steal a small sample first though, it smells so good right now. Made it from a boneless butt. They come out really good.
Took a sample and a picture of what it looks like. It came off the small point, the picture really doesn’t show the real deep color it has. johnsbrewhouse That looks phenomenal. Your patience on a long cook paid off.
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It was nice weather tonight, so I used the outdoor griddle and did some gochujang chicken with japchae, fried noodles and veggies.
GWG8541 I can almost smell that cooking. Looks great.
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Just pulled my ham off the smoker after 10 hours. Letting it cool before I wrap it and set it to the fridge overnight, then I will vacuum seal it and put it away in the freezer for Christmas. May have to steal a small sample first though, it smells so good right now. Made it from a boneless butt. They come out really good.
Took a sample and a picture of what it looks like. It came off the small point, the picture really doesn’t show the real deep color it has. johnsbrewhouse That looks awesome & I’ll bet it tasted great. What cure/dry rub did you use?
Improvise, Adapt and Overcome! Semper Fi
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johnsbrewhouse That looks awesome & I’ll bet it tasted great. What cure/dry rub did you use?
Bob Stehlik 1 oz. A.C. Legg’s Ham spice, sure cure to weight, 1/2 cup salt, 1 gallon water, 1/4 cup brown sugar all mixed into a brine. Brined for 14 days in a bag in the fridge and turned every day. Removed after 14 days, rinsed, put back in back with cold water and back in fridge overnight, then out rinse and on the smoker.
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Dr_Pain Nice hamburger paddle you got there! It had been a while since I was able to look at this post and you all have been cooking and processing up a storm!
Jonathon said in What did everyone cook today?:
Dr_Pain Nice hamburger paddle you got there! It had been a while since I was able to look at this post and you all have been cooking and processing up a storm!
I LOVE cooking so I always have a project. Although I posted a bunch, I don’t see me in the same class as some of these guys. We have some quality peeps on here for sure
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We have been dining on fresh venison a couple of times over the last week
Last night, I took the fresh inside tenderloins and made grilled kabobs from them. I marinated them in a commercial kabob seasoning we like, olive oil, and fresh garlic.
Very tender and flavorful eating.
Served on steamed rice with baked eggplant.
The fire was particularly colorful in the dark so I got some pictures of it as well.
Paul
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We have been dining on fresh venison a couple of times over the last week
Last night, I took the fresh inside tenderloins and made grilled kabobs from them. I marinated them in a commercial kabob seasoning we like, olive oil, and fresh garlic.
Very tender and flavorful eating.
Served on steamed rice with baked eggplant.
The fire was particularly colorful in the dark so I got some pictures of it as well.
processhead - Not sure it gets better than this. - A+
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It was nice weather tonight, so I used the outdoor griddle and did some gochujang chicken with japchae, fried noodles and veggies.
GWG8541 - Looks very tasty
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Just pulled my ham off the smoker after 10 hours. Letting it cool before I wrap it and set it to the fridge overnight, then I will vacuum seal it and put it away in the freezer for Christmas. May have to steal a small sample first though, it smells so good right now. Made it from a boneless butt. They come out really good.
Took a sample and a picture of what it looks like. It came off the small point, the picture really doesn’t show the real deep color it has. johnsbrewhouse - Looks so good!
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We have been dining on fresh venison a couple of times over the last week
Last night, I took the fresh inside tenderloins and made grilled kabobs from them. I marinated them in a commercial kabob seasoning we like, olive oil, and fresh garlic.
Very tender and flavorful eating.
Served on steamed rice with baked eggplant.
The fire was particularly colorful in the dark so I got some pictures of it as well.
processhead I’d eat all of it.
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We have been dining on fresh venison a couple of times over the last week
Last night, I took the fresh inside tenderloins and made grilled kabobs from them. I marinated them in a commercial kabob seasoning we like, olive oil, and fresh garlic.
Very tender and flavorful eating.
Served on steamed rice with baked eggplant.
The fire was particularly colorful in the dark so I got some pictures of it as well.
processhead You are pretty restraint on those portions. I would have gobbled up the whole thing
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