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  5. What did everyone cook today?

What did everyone cook today?

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  • GWG8541G GWG8541

    Made some Brunswick stew and ran it up to my mother and father in law for lunch. I made it with 1 pound each of smoked brisket, smoked pulled pork, and rotisserie chicken. I vac pack and freeze a pound of each when I smoke it to make this stew. I do not use lima beans in mine. I also whipped up some cornbread with it, although I’ve heard it falls in the worthless food category I’m still taking the chance. 🤣
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    Denny OD Offline
    Denny OD Offline
    Denny O
    Power User Cast Iron Canning Green Mountain Grill
    wrote on last edited by
    #9944

    GWG8541 Corn bread is absolutely NOT in the worthless category!

    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!

    C 1 Reply Last reply
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    • Tex_77T Tex_77

      Trail Stew over the fire pit. Got a big thumbs up from the whole family.
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      twilliamsT Offline
      twilliamsT Offline
      twilliams
      Power User PK100 Regular Contributors Team Grey
      wrote on last edited by
      #9945

      Tex_77 big thumbs up from me too, wish I could taste it though

      Tex_77T 1 Reply Last reply
      1
      • twilliamsT Offline
        twilliamsT Offline
        twilliams
        Power User PK100 Regular Contributors Team Grey
        wrote on last edited by
        #9946

        Only 48 more posts til we hit the big 10,000 mark on this thread. Who else is excited for this milestone? Thanks Tex_77 for starting it

        GWG8541G 1 Reply Last reply
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        • Tex_77T Tex_77

          Trail Stew over the fire pit. Got a big thumbs up from the whole family.
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          B Offline
          B Offline
          bocephus
          Team Orange Power User Canning Masterbuilt Veteran
          wrote on last edited by
          #9947

          Tex_77 That looks like it is very filling, looks delicious.

          1 Reply Last reply
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          • twilliamsT twilliams

            Tex_77 big thumbs up from me too, wish I could taste it though

            Tex_77T Offline
            Tex_77T Offline
            Tex_77
            Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
            wrote on last edited by
            #9948

            twilliams just be thankful thier isn’t smellavision.

            Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

            1 Reply Last reply
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            • B bocephus

              Chicken.jpg Rotisserie chicken using Chicken On The Run. Turned out moist and delicious.

              C Offline
              C Offline
              calldoctoday
              Team Blue Power User Regular Contributors
              wrote on last edited by
              #9949

              bocephus Whew that looks good. I can just taste that perfectly tasty & juicy bird. You had better keep a lock on him or I am going to reach out there a snatch that bird. I’ll have to change my handle to Smitty Smith!

              Margaret is working on a zoup for the night with some old turkey bone broth, left-over turkey bits from that fried turkey, onions, peppers, turnips, & kale from the garden. Got a pork roast with pearl barley & kale coming soon.

              1 Reply Last reply
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              • Denny OD Denny O

                GWG8541 Corn bread is absolutely NOT in the worthless category!

                C Offline
                C Offline
                calldoctoday
                Team Blue Power User Regular Contributors
                wrote on last edited by
                #9950

                @dennyo Especially if it is real buttermilk or hot water style cooked in cast iron with melted butter, mmmmmmmmmm…

                1 Reply Last reply
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                • B bocephus

                  Chicken.jpg Rotisserie chicken using Chicken On The Run. Turned out moist and delicious.

                  G Offline
                  G Offline
                  gus4416
                  Team Blue
                  wrote on last edited by
                  #9951

                  bocephus that is a amazing looking bird

                  1 Reply Last reply
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                  • johnsbrewhouseJ johnsbrewhouse

                    Yesterdays projects with the wife helping to stuff the franks. Did 7lbs of all beef franks with hickory powder in the roaster (sous vide) and 10 lbs. of Landjaeger. All cooled and sealed now, got to hide the Landjaeger so that they last longer. I’ll leave the end cuts and leftovers from packing in the fridge for the grazers.IMG_0313.JPG IMG_0312.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
                    #9952

                    johnsbrewhouse That looks so good, perfect.

                    1 Reply Last reply
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                    • GWG8541G GWG8541

                      Made some Brunswick stew and ran it up to my mother and father in law for lunch. I made it with 1 pound each of smoked brisket, smoked pulled pork, and rotisserie chicken. I vac pack and freeze a pound of each when I smoke it to make this stew. I do not use lima beans in mine. I also whipped up some cornbread with it, although I’ve heard it falls in the worthless food category I’m still taking the chance. 🤣
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                      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
                      #9953

                      GWG8541 I have never had brunswick stew, but darn that looks so good you got me saying I need to add that to my arsenal.

                      GWG8541G 1 Reply Last reply
                      1
                      • B bocephus

                        Chicken.jpg Rotisserie chicken using Chicken On The Run. Turned out moist and delicious.

                        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
                        #9954

                        bocephus That looks terrific.

                        1 Reply Last reply
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                        • Tex_77T Tex_77

                          GWG8541 Kent Rollins, Trail Stew. Its a Lodge 12in Deep Dutch Oven.

                          GWG8541G Offline
                          GWG8541G Offline
                          GWG8541
                          Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                          wrote on last edited by
                          #9955

                          Tex_77 thanks

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

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                          • mrobisrM mrobisr

                            GWG8541 I have never had brunswick stew, but darn that looks so good you got me saying I need to add that to my arsenal.

                            GWG8541G Offline
                            GWG8541G Offline
                            GWG8541
                            Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                            wrote on last edited by
                            #9956

                            mrobisr as far as recipes are concerned Brunswick Stew will vary as much as chili. I use all 3 barnyard meats smoked when I make it. Beef, chicken, and pork which makes it nice and hearty.

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

                            R 1 Reply Last reply
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                            • GWG8541G GWG8541

                              mrobisr as far as recipes are concerned Brunswick Stew will vary as much as chili. I use all 3 barnyard meats smoked when I make it. Beef, chicken, and pork which makes it nice and hearty.

                              R Offline
                              R Offline
                              RON PARRISH
                              Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                              wrote on last edited by
                              #9957

                              GWG8541 IMG_1080 (2).jpg Grand daughter wanted beer butt chicken for sunday dinner!

                              zbigjeffZ G YooperDogY GWG8541G C 5 Replies Last reply
                              11
                              • R RON PARRISH

                                GWG8541 IMG_1080 (2).jpg Grand daughter wanted beer butt chicken for sunday dinner!

                                zbigjeffZ Offline
                                zbigjeffZ Offline
                                zbigjeff
                                Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                wrote on last edited by
                                #9958

                                RON PARRISH AND she got it because someone is wrapped around pappy’s little finger. Yay for YOU!!!

                                R 1 Reply Last reply
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                                • zbigjeffZ zbigjeff

                                  RON PARRISH AND she got it because someone is wrapped around pappy’s little finger. Yay for YOU!!!

                                  R Offline
                                  R Offline
                                  RON PARRISH
                                  Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                                  wrote on last edited by
                                  #9959

                                  zbigjeff Yep she is a gem!

                                  1 Reply Last reply
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                                  • R RON PARRISH

                                    GWG8541 IMG_1080 (2).jpg Grand daughter wanted beer butt chicken for sunday dinner!

                                    G Offline
                                    G Offline
                                    gus4416
                                    Team Blue
                                    wrote on last edited by
                                    #9960

                                    RON PARRISH And we all no that grandkids get there own way

                                    1 Reply Last reply
                                    0
                                    • JonathonJ Offline
                                      JonathonJ Offline
                                      Jonathon
                                      Team Blue Admin Walton's Employee Power User
                                      wrote on last edited by
                                      #9961

                                      gus4416 I have had those shrimp…I think they are Argentinian shrimp or something? They are very good, taste like a lobster tail a little if memory serves?

                                      Of course…I forgot to take pictures, sorry guys!

                                      Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                                      G 1 Reply Last reply
                                      0
                                      • Jamieson22J Offline
                                        Jamieson22J Offline
                                        Jamieson22
                                        Team Blue PK100 Regular Contributors Sous Vide Power User
                                        wrote on last edited by
                                        #9962

                                        Guess this is the more appropriate spot vs my snack stick thread. Did a 25lb batch and cut a few boneless pork steaks out of the excess weight from the butts. Threw on my pellet smoker for 1.5 hours or so then charred up on my gasser. Seasoned with my fav grilled pork seasoning "Pullman Smokehouse Pork Rub: from The Spice House and served with a sweet BBQ sauce.

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                                        IMG_4200.jpg

                                        YooperDogY zbigjeffZ GWG8541G 3 Replies Last reply
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                                        • R RON PARRISH

                                          GWG8541 IMG_1080 (2).jpg Grand daughter wanted beer butt chicken for sunday dinner!

                                          YooperDogY Offline
                                          YooperDogY Offline
                                          YooperDog
                                          Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                          wrote on last edited by
                                          #9963

                                          RON PARRISH way to get them involved and make some memories

                                          1 Reply Last reply
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