What did everyone cook today?
-
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.
-
Tex_77 You aren’t by chance taking applications are you?
-
Tex_77 You aren’t by chance taking applications are you?
RON PARRISH Like everyone else these days, we are always looking for help.
-
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
-
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.
-
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.
-
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.
-
Tex_77 your a good man. Those look awesome
“You never really die until you end up on the wall at a Cracker Barrel”
-
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”
-
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.
GWG8541 never had it, but after looking at a recipe it sounds good.
-
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.
GWG8541 perfect! That made me hungry. I’m still waiting for pork butts to come down. Just shy of $2 a lb up here yet!
-
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.
-
Tex_77 Its nice to be nice.
-
GWG8541 Have had many local favs while traveling through all the states. But, never had that local fare.
zbigjeff it is those German farmers. They didn’t waste a thing.
-
GWG8541 perfect! That made me hungry. I’m still waiting for pork butts to come down. Just shy of $2 a lb up here yet!
ND Mike butts are down around here to $1.49 at Sam’s Club. Most grocery stores are still above $2
-
Picked up some chopped beef meat patties in a small meat market on my way home from out west, then stopped at a local farmers co-op to get the vegetables. The brussels are coated in Franks Sweet Chili sauce.
-
Picked up some chopped beef meat patties in a small meat market on my way home from out west, then stopped at a local farmers co-op to get the vegetables. The brussels are coated in Franks Sweet Chili sauce.
-
ND Mike butts are down around here to $1.49 at Sam’s Club. Most grocery stores are still above $2
GWG8541 I’m going to have to go to Sam’s. I need to make some sausage and smoke a butt! I haven’t had pulled pork in over a year.
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:
