What did everyone cook today?
-
calldoctoday
Hmm. Another feedbag. Awesome!PapaSop Thank You, it was perfect for pre-Thanksgiving.
-
JohnG5 maybe on cracker with cream cheese. Never know, it may be good.
-
JohnG5 How about on a tortilla chip with sour cream or Mexican Table Cream (if you can get the good thick stuff). The cream cheese idea sounds great too & got my cog wheels spinning.
-
I made some migas; the corn tortillas were fried in the left over bacon grease, topped it with the roasted poblano tomatillo salsa, then added more green sauce to the top of it. Served a side of bacon and guacamole.
-
Cured smoked turkey using Walton’s Complete Turkey Cure and Cold Phosphate. I used Walton’s 660 Pound Scale to figure out my weights. To inject I used the Walton’s Automatic Syringe Injector For brining I used a briner bucket. I rubbed it down with Excalibur’s Rosemary Basil and Thyme Seasoning.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Prime rib, sous vided and then finished on the Primo Grill. I dry brined, then rubbed with Meathead’s Mrs. O’Leary’s Cow Crust. I sous vided at 122.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Alton Brown’s Green Bean casserole, and Brussel sprouts.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Venison backstrap
-
HerbcoFood
Busy night ! A batch of jalapeno summer sausage that came out great. casings stayed tight and no fat out. Finally got good protein extraction. Jonathon finally got through to me ! This batch was the best so far! Also made a batch of BBQ sauce which I took the advice of a few members and replaced the maple syrup with honey. Was good advice . I like the change. Thanks to everyone!RON PARRISH man that sausage and BBQ sauce
both look great. Congrats to you. -
Prime rib, sous vided and then finished on the Primo Grill. I dry brined, then rubbed with Meathead’s Mrs. O’Leary’s Cow Crust. I sous vided at 122.
Tex_77 that prime rib is just beautiful
-
Venison backstrap
Deepwoodsbutcher oh my that looks good
-
Tex_77 those sprouts have to be good
-
Cured smoked turkey using Walton’s Complete Turkey Cure and Cold Phosphate. I used Walton’s 660 Pound Scale to figure out my weights. To inject I used the Walton’s Automatic Syringe Injector For brining I used a briner bucket. I rubbed it down with Excalibur’s Rosemary Basil and Thyme Seasoning.
Tex_77 looks great. Is that the Primo Oval XL?
-
Venison backstrap
Deepwoodsbutcher D A M N! That looks amazing!
-
Tex_77 good eats right there!!!
-
Prime rib, sous vided and then finished on the Primo Grill. I dry brined, then rubbed with Meathead’s Mrs. O’Leary’s Cow Crust. I sous vided at 122.
Tex_77 your posts are making my stomach make noises!
-
ND Mike correct Primo XL
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Tex_77 I almost bought one of those instead of my BGE but the dealer was a jerk!
-
Tex_77 That is a great grill. It’s the one I have. Love it.
-
Cured smoked turkey using Walton’s Complete Turkey Cure and Cold Phosphate. I used Walton’s 660 Pound Scale to figure out my weights. To inject I used the Walton’s Automatic Syringe Injector For brining I used a briner bucket. I rubbed it down with Excalibur’s Rosemary Basil and Thyme Seasoning.
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:
