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What did everyone cook today?

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  • wdalyW wdaly

    Finally put that Christmas turkey to rest. Boiled the frozen carcass and got enough meat for 5 turkey pot pies and a bonus of 6 quarts of turkey broth. That old turkey served us well.PXL_20220110_185919056.jpg PXL_20220110_190850832.jpg PXL_20220111_004721315.jpg PXL_20220111_005127772.jpg

    GWG8541G Offline
    GWG8541G Offline
    GWG8541
    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
    wrote on last edited by
    #8808

    wdaly doesn’t get much better than that.

    “You never really die until you end up on the wall at a Cracker Barrel”

    GWG8541G 1 Reply Last reply
    0
    • GWG8541G GWG8541

      wdaly doesn’t get much better than that.

      GWG8541G Offline
      GWG8541G Offline
      GWG8541
      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
      wrote on last edited by
      #8809

      I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
      20220111_201923.jpg 20220111_201952.jpg 20220111_202017.jpg 20220111_201842.jpg 20220111_201817.jpg

      “You never really die until you end up on the wall at a Cracker Barrel”

      twilliamsT C johnsbrewhouseJ Bob StehlikB zbigjeffZ 10 Replies Last reply
      13
      • GWG8541G GWG8541

        I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
        20220111_201923.jpg 20220111_201952.jpg 20220111_202017.jpg 20220111_201842.jpg 20220111_201817.jpg

        twilliamsT Offline
        twilliamsT Offline
        twilliams
        Power User PK100 Regular Contributors Team Grey
        wrote on last edited by
        #8810

        GWG8541 awesome

        1 Reply Last reply
        1
        • GWG8541G GWG8541

          I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
          20220111_201923.jpg 20220111_201952.jpg 20220111_202017.jpg 20220111_201842.jpg 20220111_201817.jpg

          C Offline
          C Offline
          calldoctoday
          Team Blue Power User Regular Contributors
          wrote on last edited by
          #8811

          GWG8541 That is absolutely AMAZING & soul satisfying too!

          1 Reply Last reply
          1
          • GWG8541G GWG8541

            I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
            20220111_201923.jpg 20220111_201952.jpg 20220111_202017.jpg 20220111_201842.jpg 20220111_201817.jpg

            johnsbrewhouseJ Offline
            johnsbrewhouseJ Offline
            johnsbrewhouse
            Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
            wrote on last edited by
            #8812

            GWG8541 Good looking meal there, makes my grilled hamburger look bad, LOL.

            1 Reply Last reply
            0
            • GWG8541G GWG8541

              I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
              20220111_201923.jpg 20220111_201952.jpg 20220111_202017.jpg 20220111_201842.jpg 20220111_201817.jpg

              Bob StehlikB Offline
              Bob StehlikB Offline
              Bob Stehlik
              Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans
              wrote on last edited by
              #8813

              GWG8541 Looks delicious. We love lamb and we usually do a leg on the grill with spring asparagus for Easter.

              Improvise, Adapt and Overcome! Semper Fi

              C 1 Reply Last reply
              2
              • GWG8541G GWG8541

                I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
                20220111_201923.jpg 20220111_201952.jpg 20220111_202017.jpg 20220111_201842.jpg 20220111_201817.jpg

                zbigjeffZ Offline
                zbigjeffZ Offline
                zbigjeff
                Sous Vide Team Blue Power User Regular Contributors Cast Iron
                wrote on last edited by
                #8814

                GWG8541 Right now, I have to go at least 30 miles to get lamb racks. Will just have to tag team some trips in that direction. It’s different. But, when done/seasoned expertly, it’s a great meal.

                GWG8541G 1 Reply Last reply
                2
                • Bob StehlikB Bob Stehlik

                  GWG8541 Looks delicious. We love lamb and we usually do a leg on the grill with spring asparagus for Easter.

                  C Offline
                  C Offline
                  calldoctoday
                  Team Blue Power User Regular Contributors
                  wrote on last edited by
                  #8815

                  Bob Stehlik I have done them for Christmas too, but mainly Easter, smoked or roasted. Marinated in Walton’s Greek Cyclops with a deuced up Walton’s Greek seasoning, make it very good.

                  1 Reply Last reply
                  2
                  • zbigjeffZ zbigjeff

                    GWG8541 Right now, I have to go at least 30 miles to get lamb racks. Will just have to tag team some trips in that direction. It’s different. But, when done/seasoned expertly, it’s a great meal.

                    GWG8541G Offline
                    GWG8541G Offline
                    GWG8541
                    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                    wrote on last edited by GWG8541
                    #8816

                    zbigjeff these were New Zealand lamb at Sam’s club they got in the week after Christmas. It was a good purchase.

                    “You never really die until you end up on the wall at a Cracker Barrel”

                    1 Reply Last reply
                    1
                    • GWG8541G GWG8541

                      I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
                      20220111_201923.jpg 20220111_201952.jpg 20220111_202017.jpg 20220111_201842.jpg 20220111_201817.jpg

                      SurgS Offline
                      SurgS Offline
                      Surg
                      Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                      wrote on last edited by
                      #8817

                      GWG8541 Maaaannn that looks amazing.

                      “A smooth sea never made a skilled sailor.”

                      1 Reply Last reply
                      1
                      • GWG8541G GWG8541

                        @dennyo that my friend is a pizza

                        Denny OD Offline
                        Denny OD Offline
                        Denny O
                        Power User Cast Iron Canning Green Mountain Grill
                        wrote on last edited by Denny O
                        #8818

                        Ooh La, La! That’s a nice Frenched Rack of Lamb!!

                        Denny O’s-Smokey Bones
                        I’d rather be sit’in in a boat and thinking about God,
                        Than sit’n in church and thinking about fish’in!

                        1 Reply Last reply
                        1
                        • GWG8541G GWG8541

                          I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
                          20220111_201923.jpg 20220111_201952.jpg 20220111_202017.jpg 20220111_201842.jpg 20220111_201817.jpg

                          mrobisrM Offline
                          mrobisrM Offline
                          mrobisr
                          Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                          wrote on last edited by
                          #8819

                          GWG8541 outstanding

                          1 Reply Last reply
                          1
                          • mrobisrM Offline
                            mrobisrM Offline
                            mrobisr
                            Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                            wrote on last edited by
                            #8820

                            Please eat more lamb, I’m taking nearly a 100 head this weekend to the sale.

                            HerbcoFoodH C 2 Replies Last reply
                            2
                            • GWG8541G GWG8541

                              I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
                              20220111_201923.jpg 20220111_201952.jpg 20220111_202017.jpg 20220111_201842.jpg 20220111_201817.jpg

                              wdalyW Offline
                              wdalyW Offline
                              wdaly
                              Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
                              wrote on last edited by
                              #8821

                              GWG8541 We don’t eat much lamb, but after looking at that, I’m going to have to reconsider. Excellent meal.

                              GWG8541G 1 Reply Last reply
                              1
                              • mrobisrM mrobisr

                                Please eat more lamb, I’m taking nearly a 100 head this weekend to the sale.

                                HerbcoFoodH Offline
                                HerbcoFoodH Offline
                                HerbcoFood
                                Regular Contributors Team Orange Sous Vide
                                wrote on last edited by
                                #8822

                                mrobisr We love lamb, I don’t like the prices, so we eat it only a few times a year.

                                mrobisrM 1 Reply Last reply
                                3
                                • HerbcoFoodH HerbcoFood

                                  mrobisr We love lamb, I don’t like the prices, so we eat it only a few times a year.

                                  mrobisrM Offline
                                  mrobisrM Offline
                                  mrobisr
                                  Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                                  wrote on last edited by mrobisr
                                  #8823

                                  HerbcoFood said in What did everyone cook today?:

                                  mrobisr We love lamb, I don’t like the prices, so we eat it only a few times a year.

                                  You are so right, the price is crazy high and I raise 200 + a year and only eat lamb every once in a while. The price has really spiked and is projected to continue to rise.

                                  HerbcoFoodH 1 Reply Last reply
                                  1
                                  • mrobisrM mrobisr

                                    HerbcoFood said in What did everyone cook today?:

                                    mrobisr We love lamb, I don’t like the prices, so we eat it only a few times a year.

                                    You are so right, the price is crazy high and I raise 200 + a year and only eat lamb every once in a while. The price has really spiked and is projected to continue to rise.

                                    HerbcoFoodH Offline
                                    HerbcoFoodH Offline
                                    HerbcoFood
                                    Regular Contributors Team Orange Sous Vide
                                    wrote on last edited by
                                    #8824

                                    mrobisr I usually get them on the manager’s special, we really like the cute little t-bones.

                                    1 Reply Last reply
                                    2
                                    • mrobisrM mrobisr

                                      Please eat more lamb, I’m taking nearly a 100 head this weekend to the sale.

                                      C Offline
                                      C Offline
                                      calldoctoday
                                      Team Blue Power User Regular Contributors
                                      wrote on last edited by
                                      #8825

                                      mrobisr Very good meat. I wish we still had enough room for some, goat too for that matter. I had an uncle that never owned a lawn mower. He would go to auction every Spring, purchase several, then take a few for themselves & auction the remainder in the Fall. Good lawn mowers, good meat.

                                      1 Reply Last reply
                                      3
                                      • wdalyW wdaly

                                        GWG8541 We don’t eat much lamb, but after looking at that, I’m going to have to reconsider. Excellent meal.

                                        GWG8541G Offline
                                        GWG8541G Offline
                                        GWG8541
                                        Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                        wrote on last edited by
                                        #8826

                                        wdaly hard to beat rack of lamb.

                                        “You never really die until you end up on the wall at a Cracker Barrel”

                                        1 Reply Last reply
                                        1
                                        • GWG8541G GWG8541

                                          I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
                                          20220111_201923.jpg 20220111_201952.jpg 20220111_202017.jpg 20220111_201842.jpg 20220111_201817.jpg

                                          B Offline
                                          B Offline
                                          bocephus
                                          Team Orange Power User Canning Masterbuilt Veteran
                                          wrote on last edited by
                                          #8827

                                          GWG8541 Looks like a great meal.

                                          1 Reply Last reply
                                          1

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