What did everyone cook today?
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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. -
We did few apps last night for dinner, started off with a water cracker topped with a garlic herb cheese, salami and cucumber.
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Then the real star of the show: Dove popper flatbread pizza: I whipped some cream cheese, then added gruyere cheese, jalapenos, dove, bacon and drizzled it with barrel aged white balsamic vinegar.
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twilliams Those look amazingly delicious. I can just taste them!
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Two pork butts and a brisket, time to go to bed. To full. Got to love it.
scottfletcher sounds great. I wish I had those right now with this late winter were still having. I’d add a little yard bird and make some Brunswick stew while watching this snow melt.
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Then the real star of the show: Dove popper flatbread pizza: I whipped some cream cheese, then added gruyere cheese, jalapenos, dove, bacon and drizzled it with barrel aged white balsamic vinegar.
HerbcoFood that looks and sounds amazing. Those pics should be on the cover of a food magazine.
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We did few apps last night for dinner, started off with a water cracker topped with a garlic herb cheese, salami and cucumber.
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Then the real star of the show: Dove popper flatbread pizza: I whipped some cream cheese, then added gruyere cheese, jalapenos, dove, bacon and drizzled it with barrel aged white balsamic vinegar.
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Brat’s tonight. 60 degrees in March. I’ll take it.
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