What did everyone cook today?
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HerbcoFood You had me with the color and acidity of the tomatoes.
mrobisr Those were heirloom tomatoes my local grocer had. I spotted them a few weeks ago and thought about buying them then. They were a little past their prime, but still had good flavor.
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mrobisr Those were heirloom tomatoes my local grocer had. I spotted them a few weeks ago and thought about buying them then. They were a little past their prime, but still had good flavor.
HerbcoFood I know they were terrific, that picture has me excited about starting my seedling tomatoes next week.
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I got to take off early today so I’m going to smoke some ribs for some family coming in.
You never work a day in your life if you love what you do.
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Lance I am doing ribs my self on Sunday.
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Lance I am doing ribs my self on Sunday.
HerbcoFood I am too! Go bengals!
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HerbcoFood Nice. I’m hoping to keep these Traeger’s rolling this weekend. I’m planning on beef short ribs tomorrow and steak on Sunday. But if my cousins are still here on Sunday I’ll change that to burgers. Lol
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Lance I love Modela Especial, great tasting easy drinking beer!
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Lance Man, if you’re going to do it RIGHT, everyone knows that you have to have a side sipper of bourbon to go along with the beer while smoking. Just have fun making it for the visitors and hold that chest out there while serving.
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Time to wrap these up and let them rest a while.
You never work a day in your life if you love what you do.
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Lance I’ll take a Modelo Negro & two ribs to go.
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Lance Looks like some good ol’ salt, pepper and garlic. Looking at negative temps this weekend, no smoking and grilling going on around here. Now next week will be a big sausage making weekend, 50-75 lbs will be made.
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Just a very simple venison meat patty, roasted cauliflower, roasted squash, tomatoes, sautéed onions and fresh sliced jalapenos.
HerbcoFood great looking meal
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Lance those ribs look tasty
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Lance Great looking ribs. Bet their delicious.
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wdaly I ditto that final look.
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Lance I love ribs and those look great. Might have to get some out of the freezer to thaw.
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Dr_Pain Since it is in your drying chamber I am assuming you fermented that peperoni and will keep it until semi-dried? Peperoni is on my list to do the meat has been in the freezer long enough to be trich free at this point.
mrobisr said in What did everyone cook today?:
Dr_Pain Since it is in your drying chamber I am assuming you fermented that peperoni and will keep it until semi-dried? Peperoni is on my list to do the meat has been in the freezer long enough to be trich free at this point.
I used L-HP as my culture and yes it is a semi dry (looking at 25% target weight loss) before I cook it
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25#1504, 25#Holly, 25#147, 50#Mild Italian, 25# Mexi-Chorizo. 20# Walton’s Stuffer, 32&22 Walton’s Grinders, Walton’s 50# Mixer.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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