What did everyone cook today?
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I also used Walton’s Fresh Vac Sealer to seal up a prime rib to use later and it worked great. I sealed up some marinades i used today with it. I love the light weight portability of, so if you need a light weight portable unit, I’d highly recommend it. Jonathon
Tex_77 yeah I sure like mine. I’ve used it alot in the last week. It’s really handy.
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In the middle of the cook, chuck roast on the right(not pictured I already had it wrapped) and pork butt. Having a Hispanic coworker make tamales for me with the meat. It’s a family tradition of his on New Year’s Day to make a bunch up. They have never tried meat that was smoked.
twilliams That is absolutely beautiful & sure it tastes good too!
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In the middle of the cook, chuck roast on the right(not pictured I already had it wrapped) and pork butt. Having a Hispanic coworker make tamales for me with the meat. It’s a family tradition of his on New Year’s Day to make a bunch up. They have never tried meat that was smoked.
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In the middle of the cook, chuck roast on the right(not pictured I already had it wrapped) and pork butt. Having a Hispanic coworker make tamales for me with the meat. It’s a family tradition of his on New Year’s Day to make a bunch up. They have never tried meat that was smoked.
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I cooked a couple of pork loins this weekend, one was injected with |Soluble-Pa-s-Black-Bull-BBQ-Seasoning and seasoned with Butcher BBQ Grilling Addiction and Butcher BBQ Premium Rub. I cooked it on my Traeger grill. The other one I marinated using Argentinean Style BBQ Marinade and my Marinade Express Pro, and then further seasoned it with Gaucho Steakhouse Rub. I cooked it over my new Breeo firepit using a KUDU rotisserie and the results were outstanding.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I cooked a couple of pork loins this weekend, one was injected with |Soluble-Pa-s-Black-Bull-BBQ-Seasoning and seasoned with Butcher BBQ Grilling Addiction and Butcher BBQ Premium Rub. I cooked it on my Traeger grill. The other one I marinated using Argentinean Style BBQ Marinade and my Marinade Express Pro, and then further seasoned it with Gaucho Steakhouse Rub. I cooked it over my new Breeo firepit using a KUDU rotisserie and the results were outstanding.
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In the middle of the cook, chuck roast on the right(not pictured I already had it wrapped) and pork butt. Having a Hispanic coworker make tamales for me with the meat. It’s a family tradition of his on New Year’s Day to make a bunch up. They have never tried meat that was smoked.
twilliams It’s always fantastic when families can integrate “THEIR” traditions with other cultures. It’s even better because each family brings their “BEST” to the party. Have fun with ALL of it.
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I cooked a couple of pork loins this weekend, one was injected with |Soluble-Pa-s-Black-Bull-BBQ-Seasoning and seasoned with Butcher BBQ Grilling Addiction and Butcher BBQ Premium Rub. I cooked it on my Traeger grill. The other one I marinated using Argentinean Style BBQ Marinade and my Marinade Express Pro, and then further seasoned it with Gaucho Steakhouse Rub. I cooked it over my new Breeo firepit using a KUDU rotisserie and the results were outstanding.
Tex_77 those loins look fantastic!
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Sometimes I’m nice to my guys at work and cook them a steak.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I cooked a couple of pork loins this weekend, one was injected with |Soluble-Pa-s-Black-Bull-BBQ-Seasoning and seasoned with Butcher BBQ Grilling Addiction and Butcher BBQ Premium Rub. I cooked it on my Traeger grill. The other one I marinated using Argentinean Style BBQ Marinade and my Marinade Express Pro, and then further seasoned it with Gaucho Steakhouse Rub. I cooked it over my new Breeo firepit using a KUDU rotisserie and the results were outstanding.
Tex_77 That really looks good.
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Tex_77 You aren’t by chance taking applications are you?
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Tex_77 You aren’t by chance taking applications are you?
RON PARRISH Like everyone else these days, we are always looking for help.
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RON PARRISH Like everyone else these days, we are always looking for help.
Tex_77 No kidding. We have been trying to hire machinists for 6 months
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I cooked a couple of pork loins this weekend, one was injected with |Soluble-Pa-s-Black-Bull-BBQ-Seasoning and seasoned with Butcher BBQ Grilling Addiction and Butcher BBQ Premium Rub. I cooked it on my Traeger grill. The other one I marinated using Argentinean Style BBQ Marinade and my Marinade Express Pro, and then further seasoned it with Gaucho Steakhouse Rub. I cooked it over my new Breeo firepit using a KUDU rotisserie and the results were outstanding.
Tex_77
Another winner. Very nice. -
I cooked a couple of pork loins this weekend, one was injected with |Soluble-Pa-s-Black-Bull-BBQ-Seasoning and seasoned with Butcher BBQ Grilling Addiction and Butcher BBQ Premium Rub. I cooked it on my Traeger grill. The other one I marinated using Argentinean Style BBQ Marinade and my Marinade Express Pro, and then further seasoned it with Gaucho Steakhouse Rub. I cooked it over my new Breeo firepit using a KUDU rotisserie and the results were outstanding.
Tex_77 Love Pa’s Black Bull after trying it on 5 different items over the last month for the first time. Now I know why you guys love it sooooo much.
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In the middle of the cook, chuck roast on the right(not pictured I already had it wrapped) and pork butt. Having a Hispanic coworker make tamales for me with the meat. It’s a family tradition of his on New Year’s Day to make a bunch up. They have never tried meat that was smoked.
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Made some cheesecake using my sous vide today. I used the recipe from Sous Vide Everything, it’s my ho to, but there are lots of recipes out there.
twilliams
Tex_77 I’ll have to check that out. They look great.
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Tex_77 your a good man. Those look awesome
“You never really die until you end up on the wall at a Cracker Barrel”
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My father-in-law law made a batch of gritz (gritz wurst) and gave us a nice batch. I didn’t want to wait for breakfast, so dinner was gritz with an over easy egg. I may have snuck in some maple syrup on the last few bites. ND Mike I believe I have the recipe down between my father-in-law and his brother. Ill give a batch a shot after the holidays and post the recipe.
“You never really die until you end up on the wall at a Cracker Barrel”
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