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  5. What did everyone cook today?

What did everyone cook today?

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  • R RON PARRISH

    kyle IMG_1081.jpg IMG_1082.jpg First try at kielbasa. Came out pretty good once I figuired out I had the casings on the horn backwards. LOL!

    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
    #10061

    RON PARRISH looking good

    1 Reply Last reply
    0
    • HerbcoFoodH HerbcoFood

      I made a little paste to marinade a pork butt in to cook in the croc pot today. I toasted the pepper a bit to bring them back to life them steamed them up. Everything went in the blender to make the paste. I added in the Mexican coke to bring some sweetness and unique flavor.
      IMG_9966.jpg
      IMG_9967.jpg
      IMG_9968.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
      #10062

      HerbcoFood That looks like it’s going to be delicious. Should be full of flavor.

      1 Reply Last reply
      0
      • LanceL Offline
        LanceL Offline
        Lance
        Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue
        wrote on last edited by
        #10063

        682F8CFA-6637-43D8-A038-CED36514A333.jpeg

        Just got a couple of bellies in the smoke house this morning. Brined 12 days
        16 pounds of water
        2 pounds of sea salt
        1 ounce pink salt.
        I’ve tried all kinds of brines but I always come back to the basic.

        You never work a day in your life if you love what you do.

        wdalyW G PapaSopP mrobisrM 4 Replies Last reply
        9
        • LanceL Lance

          682F8CFA-6637-43D8-A038-CED36514A333.jpeg

          Just got a couple of bellies in the smoke house this morning. Brined 12 days
          16 pounds of water
          2 pounds of sea salt
          1 ounce pink salt.
          I’ve tried all kinds of brines but I always come back to the basic.

          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
          #10064

          Lance That’s going to be some fine eating. Good job.

          1 Reply Last reply
          1
          • LanceL Lance

            682F8CFA-6637-43D8-A038-CED36514A333.jpeg

            Just got a couple of bellies in the smoke house this morning. Brined 12 days
            16 pounds of water
            2 pounds of sea salt
            1 ounce pink salt.
            I’ve tried all kinds of brines but I always come back to the basic.

            G Offline
            G Offline
            gus4416
            Team Blue
            wrote on last edited by
            #10065

            Lance So look real good but I like maple so I allways use maple sugar to

            1 Reply Last reply
            1
            • Tex_77T Tex_77

              20190602_181306.jpg
              20190602_180446.jpg
              20190602_172317.jpg 20190602_180510.jpg
              Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.

              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
              #10066

              Tex_77 That is a feast! Everything looks delicious. I’d probably founder on a meal like that.

              1 Reply Last reply
              1
              • LanceL Lance

                682F8CFA-6637-43D8-A038-CED36514A333.jpeg

                Just got a couple of bellies in the smoke house this morning. Brined 12 days
                16 pounds of water
                2 pounds of sea salt
                1 ounce pink salt.
                I’ve tried all kinds of brines but I always come back to the basic.

                PapaSopP Offline
                PapaSopP Offline
                PapaSop
                Team Orange Power User Veteran
                wrote on last edited by
                #10067

                Lance
                Nice! Have some curing now. Will hit the smoker this weekend.

                1 Reply Last reply
                1
                • HerbcoFoodH HerbcoFood

                  bocephus I just made this up in my head, so if it is something then good for me!

                  GWG8541G Offline
                  GWG8541G Offline
                  GWG8541
                  Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                  wrote on last edited by
                  #10068

                  HerbcoFood sometimes that turns out the best meals

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

                  1 Reply Last reply
                  0
                  • 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
                    #10069

                    Quick easy meal for supper. A bowl of home canned beef with mushroom gravy over rice sure hit the spot.PXL_20220224_233904926.jpg

                    G mrobisrM GWG8541G 3 Replies Last reply
                    10
                    • wdalyW wdaly

                      Quick easy meal for supper. A bowl of home canned beef with mushroom gravy over rice sure hit the spot.PXL_20220224_233904926.jpg

                      G Offline
                      G Offline
                      gus4416
                      Team Blue
                      wrote on last edited by
                      #10070

                      wdaly love that dish but I use egg noodles to put it over

                      wdalyW 1 Reply Last reply
                      0
                      • G gus4416

                        wdaly love that dish but I use egg noodles to put it over

                        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
                        #10071

                        gus4416 The sad thing is, I made these noodles this morning, but had rice that needed used up.PXL_20220224_180349569.jpg

                        1 Reply Last reply
                        11
                        • LanceL Lance

                          682F8CFA-6637-43D8-A038-CED36514A333.jpeg

                          Just got a couple of bellies in the smoke house this morning. Brined 12 days
                          16 pounds of water
                          2 pounds of sea salt
                          1 ounce pink salt.
                          I’ve tried all kinds of brines but I always come back to the basic.

                          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
                          #10072

                          Lance looking good.

                          1 Reply Last reply
                          1
                          • wdalyW wdaly

                            Quick easy meal for supper. A bowl of home canned beef with mushroom gravy over rice sure hit the spot.PXL_20220224_233904926.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
                            #10073

                            wdaly stick to your ribs kinda meal.

                            1 Reply Last reply
                            1
                            • wdalyW wdaly

                              Quick easy meal for supper. A bowl of home canned beef with mushroom gravy over rice sure hit the spot.PXL_20220224_233904926.jpg

                              GWG8541G Offline
                              GWG8541G Offline
                              GWG8541
                              Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                              wrote on last edited by
                              #10074

                              wdaly that looks delicious

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

                              1 Reply Last reply
                              0
                              • craigriceC Offline
                                craigriceC Offline
                                craigrice
                                Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                                wrote on last edited by
                                #10075

                                have not made any pasta in a long time hmmm

                                1 Reply Last reply
                                0
                                • 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
                                  #10076

                                  9386C0B4-F1E6-44DF-AE9A-53DB248D3218.jpeg
                                  Saw the pic above about stuffed cabbage/pigs in a blanket/golumpki and felt like having it. Went to work and someone was talking about it and the next day someone had it for lunch. Took that as a sign and made some of my own today.

                                  “A smooth sea never made a skilled sailor.”

                                  GWG8541G C kyleK G wdalyW 7 Replies Last reply
                                  10
                                  • YooperDogY Offline
                                    YooperDogY Offline
                                    YooperDog
                                    Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                    wrote on last edited by
                                    #10077

                                    Nice little pigeons. Looks like you made enough to put some away for later.

                                    1 Reply Last reply
                                    1
                                    • SurgS Surg

                                      9386C0B4-F1E6-44DF-AE9A-53DB248D3218.jpeg
                                      Saw the pic above about stuffed cabbage/pigs in a blanket/golumpki and felt like having it. Went to work and someone was talking about it and the next day someone had it for lunch. Took that as a sign and made some of my own today.

                                      GWG8541G Offline
                                      GWG8541G Offline
                                      GWG8541
                                      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                      wrote on last edited by
                                      #10078

                                      Surg those look great. I just ate and would still devour one of those.

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

                                      GWG8541G 1 Reply Last reply
                                      1
                                      • GWG8541G GWG8541

                                        Surg those look great. I just ate and would still devour one of those.

                                        GWG8541G Offline
                                        GWG8541G Offline
                                        GWG8541
                                        Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                        wrote on last edited by
                                        #10079

                                        I made some ham and beans with cornbread for dinner. I actually started the night before last after cutting up a few pork shoulders to make sausage with. I put the bones in a stock pot with water and simmered it overnight to make bone broth.
                                        20220226_194902.jpg
                                        Soaked cranberry beans overnight last night.
                                        20220226_195010.jpg
                                        Diced up a pound of smoked ham
                                        20220226_194951.jpg
                                        Sautéed some diced onion and put everything in a pot to cook a few hours and made some cornbread in the CI.
                                        20220226_194759.jpg
                                        20220226_194738.jpg
                                        The wife said it was one of the best batches I’ve made. That bone broth from the pork shoulder definitely makes a big difference. Its right up there with using a ham bone.

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

                                        C kyleK G SurgS wdalyW 6 Replies Last reply
                                        10
                                        • SurgS Surg

                                          9386C0B4-F1E6-44DF-AE9A-53DB248D3218.jpeg
                                          Saw the pic above about stuffed cabbage/pigs in a blanket/golumpki and felt like having it. Went to work and someone was talking about it and the next day someone had it for lunch. Took that as a sign and made some of my own today.

                                          C Offline
                                          C Offline
                                          calldoctoday
                                          Team Blue Power User Regular Contributors
                                          wrote on last edited by
                                          #10080

                                          Surg They look heart warming.

                                          1 Reply Last reply
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