What did everyone cook today?
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Some more charcuterie action. My daughter made the second one that looks like a turkey. Not bad for an 8yo.
And of course turkey and all the sides.
Man I’m stuffed.
Hope you all had a great Thanksgiving.Surg All looks great, love her little snowman face too. Nice meal, we got stuff as well. Happy Thanksgiving to you and your family.
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Some more charcuterie action. My daughter made the second one that looks like a turkey. Not bad for an 8yo.
And of course turkey and all the sides.
Man I’m stuffed.
Hope you all had a great Thanksgiving.Surg You got it! That is gorgeous.
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Some more charcuterie action. My daughter made the second one that looks like a turkey. Not bad for an 8yo.
And of course turkey and all the sides.
Man I’m stuffed.
Hope you all had a great Thanksgiving.Surg I think I would be full before the turkey was served, very nice spread.
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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 How long did you sous vide it for?
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Tex_77 How long did you sous vide it for?
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Some more charcuterie action. My daughter made the second one that looks like a turkey. Not bad for an 8yo.
And of course turkey and all the sides.
Man I’m stuffed.
Hope you all had a great Thanksgiving.Surg Wow, thats a great looking spread. Im still stuffed from yesterday and that looks so good I would dig in again. That salmon is always a nice touch on the holidays. I ussually try to smoke some at Christmas.
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Venison backstrap
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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 thats making my mouth water. I’ve never done a roast via sous vide. Im going to have to give that a shot.
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HerbcoFood 4-5 hours.
Tex_77 what temp was the sous vide at?
“You never really die until you end up on the wall at a Cracker Barrel”
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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 can’t get no better than that!!! The wife don’t like it that pink though so I get stuck between a rock and a hard place
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Tex_77 can’t get no better than that!!! The wife don’t like it that pink though so I get stuck between a rock and a hard place
twilliams I’m in the same boat you are. Looks perfect to me but wife wants hers between all the way through. Makes cooking a challenge but after 45 years, don’t think either of us will change. Creatures of habit.
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Some more charcuterie action. My daughter made the second one that looks like a turkey. Not bad for an 8yo.
And of course turkey and all the sides.
Man I’m stuffed.
Hope you all had a great Thanksgiving.Surg Just looking at that spread, I had to loosen my belt two notches. Great job.
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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 Ive got to try this. Excellent presentation and cooked perfectly.
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Tex_77 can’t get no better than that!!! The wife don’t like it that pink though so I get stuck between a rock and a hard place
twilliams throw hers in the frying pan
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Deepwoodsbutcher oh my that looks good
cdavis Thank you! It sure was.
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Deepwoodsbutcher perfection
GWG8541 Thanks! Lots of practice
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Deepwoodsbutcher D A M N! That looks amazing!
ND Mike Thanks!
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Here is ours. We provided the smoked turkey (brined in Walton’s Turkey Cure deuced up with herbs & Muscadine Wine & injected with cherry, Muscadine Wine, & Maple Syrple), smoked with Cherry & Wine Barrel staves with bacon under the breast skin. We also did the stuffing (I suppose it is California style as lots of fruits & nuts including apple, cherry, cranberry, Blueberry, & Pecan), giblet gravy, homemade cranberry sauce, & fresh yeast rolls. My oldest son & daughter in law & her family provided sweet tater casserole, deviled eggs, stuffed celery, roasted butternut squash, & a very nice green bean casserole. Of course, it would not be complete without deeesert which included Pecan Cheesecake, Pecan Pie, & Punkin Pie. It was beyond filling & Deeeelicious!
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Here is ours. We provided the smoked turkey (brined in Walton’s Turkey Cure deuced up with herbs & Muscadine Wine & injected with cherry, Muscadine Wine, & Maple Syrple), smoked with Cherry & Wine Barrel staves with bacon under the breast skin. We also did the stuffing (I suppose it is California style as lots of fruits & nuts including apple, cherry, cranberry, Blueberry, & Pecan), giblet gravy, homemade cranberry sauce, & fresh yeast rolls. My oldest son & daughter in law & her family provided sweet tater casserole, deviled eggs, stuffed celery, roasted butternut squash, & a very nice green bean casserole. Of course, it would not be complete without deeesert which included Pecan Cheesecake, Pecan Pie, & Punkin Pie. It was beyond filling & Deeeelicious!
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