What did everyone cook today?
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@dennyo Especially if it is real buttermilk or hot water style cooked in cast iron with melted butter, mmmmmmmmmm…
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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.
johnsbrewhouse That looks so good, perfect.
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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.
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.
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bocephus That looks terrific.
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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.
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.
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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.
GWG8541
Grand daughter wanted beer butt chicken for sunday dinner! -
GWG8541
Grand daughter wanted beer butt chicken for sunday dinner!RON PARRISH AND she got it because someone is wrapped around pappy’s little finger. Yay for YOU!!!
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RON PARRISH AND she got it because someone is wrapped around pappy’s little finger. Yay for YOU!!!
zbigjeff Yep she is a gem!
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GWG8541
Grand daughter wanted beer butt chicken for sunday dinner! -
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!
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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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GWG8541
Grand daughter wanted beer butt chicken for sunday dinner!RON PARRISH way to get them involved and make some memories
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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.
Jamieson22 good looking cook. I like a pork steak with some onion gravy. Going to have to try them that way. My grandfather had one for breakfast everyday he went to work. I never seen his fridge w/o any. Must be a genetic thing. LOL
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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!
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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.
Jamieson22 Boy, do they look delish!!!
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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.
johnsbrewhouse I want to try the Landjager for sticks. I’ve liked every flavor of Landjager I have ever tried.
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johnsbrewhouse I want to try the Landjager for sticks. I’ve liked every flavor of Landjager I have ever tried.
ND Mike They are pretty decent, but don’t take the description listed as what they taste like. They definitely don’t have a dill pickle flavor or tang. The seasoning smells like dill pickles but doesn’t transfer to the meat. If you want some more tang to it, I would suggest using ECA. Mine were also done in the oven, so I add hickory smoke powder to give it the smoke flavor. I can say one thing everyone who has them, like them including my wife who I have to please in order to keep buying more play things from Walton’s.
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ND Mike They are pretty decent, but don’t take the description listed as what they taste like. They definitely don’t have a dill pickle flavor or tang. The seasoning smells like dill pickles but doesn’t transfer to the meat. If you want some more tang to it, I would suggest using ECA. Mine were also done in the oven, so I add hickory smoke powder to give it the smoke flavor. I can say one thing everyone who has them, like them including my wife who I have to please in order to keep buying more play things from Walton’s.
johnsbrewhouse thanks for the info!
Rotisserie chicken using Chicken On The Run. Turned out moist and delicious.
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