What did everyone cook today?
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Fermented hot sauce. 50% sweet, 30% Fresno and 20% scotch bonnet. 10 day ferment. Half mash, half brine/vinegar mix plus a shot of agave syrup. 3.6 ph. Happy with this batch.@bmartin1000 nice
“You never really die until you end up on the wall at a Cracker Barrel”
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So I needed to figure out what to do with the left over beef loin roast this week. The wife requested some type of soup, but there was enough to do sandwiches as well. So beef mushroom soup and cheese steak sandwiches.
Just 2 big meals today and now its beverage time.“You never really die until you end up on the wall at a Cracker Barrel”
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So I needed to figure out what to do with the left over beef loin roast this week. The wife requested some type of soup, but there was enough to do sandwiches as well. So beef mushroom soup and cheese steak sandwiches.
Just 2 big meals today and now its beverage time. -
Bacon wrapped venison back strap chops
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So I needed to figure out what to do with the left over beef loin roast this week. The wife requested some type of soup, but there was enough to do sandwiches as well. So beef mushroom soup and cheese steak sandwiches.
Just 2 big meals today and now its beverage time.GWG8541
Fantastic. Perhaps drooling a bit here. -
twilliams
Yummy. Haven’t done that since last fall. Overdue!
Do you season them? I usually add some Ultimate steak, garlic and onion powder seasonings. -
twilliams those look really good!
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twilliams
Yummy. Haven’t done that since last fall. Overdue!
Do you season them? I usually add some Ultimate steak, garlic and onion powder seasonings.PapaSop yes sir, definitely need to add that flavor. Next time I’m gonna try a 24 hour inject and marinade with something.
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gus4416 hehehe, they sure don’t last long
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twilliams Looks awesome. Bet they were delicious.
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Two pork butts and a brisket, time to go to bed. To full. Got to love it.
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twilliams those look awesome
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twilliams man those look great
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Fermented hot sauce. 50% sweet, 30% Fresno and 20% scotch bonnet. 10 day ferment. Half mash, half brine/vinegar mix plus a shot of agave syrup. 3.6 ph. Happy with this batch.@bmartin1000 Oh you are talking my language now.
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twilliams that looks absolutely amazing.
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First try of Willies seasoning, snack sticks. I really love the flavor, I’m a huge pepperoni fan and this is dang close. I think this may be my keeper flavor!7.3 lb meat block of which 1480g venison, 400g pork fat, 900g ground beef 80/20, and 650 ml or so ice water. I ended up using more water than expected, 23%.
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GWG8541 wonderful breakfast and great comment!
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So I needed to figure out what to do with the left over beef loin roast this week. The wife requested some type of soup, but there was enough to do sandwiches as well. So beef mushroom soup and cheese steak sandwiches.
Just 2 big meals today and now its beverage time.
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