What did everyone cook today?

[twilliams]

Surg BOOYAH!!!

[GWG8541]

Dave in AZ its easy, but definitely easier in cold weather.

[gus4416]

Surg That looks amazing

[Bob Stehlik]

Surg Looks absolutely delicious. That Pa’s Black Bull is very versatile.

[zbigjeff]

gus4416 You can find this elsewhere on the smoking of cheese threads. If the temp inside your smoker gets hotter than 80 degrees, you can fill an aluminum tray full of ice and stick your cheese on a grate above the ice. Also, I wrap the cheese in cheese cloth when doing mozzarella or other soft cheeses so it keeps its shape. Once you smoke your cheese, the store bought smoked cheeses will never match the taste. Have some fun with it.

[zbigjeff]

Surg Hail YES!!!

[calldoctoday]

GWG8541 That looks really good!

[calldoctoday]

Surg whoooooo Surg , you are getting serious now!

[calldoctoday]

Got a hankering for some homemade Calzones. What the stomach asks for, the stomach gets. As much as they do not look very professional, they always taste better than professional. Andrew made the dough as he really likes doing that & I made the Calzones along with the homemade marinara sauce to dip them in.

[wdaly]

Surg That looks fantastic!

[wdaly]

calldoctoday Nice job. Bet those hit the spot, especially with the marinara sauce.

[Surg]

calldoctoday oh man love a good calzone. Never tried to make my own but may give it a try. What cheese did you use?

[gus4416]

calldoctoday they look great what filling did you put in them

[calldoctoday]

wdaly Thank you, they did. However, we could not eat them all in one setting so we had to hit it twice.

[calldoctoday]

Surg Thank You. Aww, you should. Especially since Jersey is what got me started on them when I discovered them while on assignment there about twenty years ago or so. They made the best there at Frank’s Place, Mo’s Place, & Larry’s Place. No Pizza Huts or Pizza Inns to be found.

[calldoctoday]

gus4416 Thank you. I put the Homemade marinara sauce in them too along with some Provolone, Mozzarella, Asiago, & Ricotta cheese, Salami, Peppered Salami, Pepperoni, & Italian sausage, along with a little sautéed Olive, Mushroom, onion, garlic, Poblano, Cubanero, & Jalapoleno pepper. As you can see, they are loaded. Surprisingly enough, they cut perfectly though.

[GWG8541]

Getting ready for St. Paddy’s day. I was going to make a Shepherds Pie, but technically it is a Hunters Pie since I used ground venison. It was tasty. I washed it down with a Guinness Xtra stout.

[Bob Stehlik]

GWG8541 Looks delicious & hearty.

[calldoctoday]

GWG8541 Well, I thought the Shepherd’s/Hunters Pie was an English or maybe even Scottish thing, but I figure it can work for either. How about a British isles thing. No matter what, yours is a good looking thing, comforting & tasty too. Amazing & put together in the ol cast iron pot too. I’ll tip a wee dram for it along with a pint of Guiness.

[johnsbrewhouse]

Cut up my corned beef brisket today in prep for Thursday, half for St. Patrick’s day meal the other half goes to pastrami. Put the pastrami on this morning and ended up with an auger problem on my Traeger. It’s the only thing I didn’t pull when I torn it down a couple of weeks ago. Apparently I had a burn back into the auger tube and swelled pellets which froze the auger shaft. Fixed that and got things smoking. The small bits are some maple cure scraps from a pork loin that I thought I would try a new cure recipe on that I made up. It will work out really well for Canadian bacon and simple. Just three ingredients, Smoked sea salt, sure cure, maple sugar. The pastrami has been on for 10 hours, will cover at 10 pm (12 hrs. on smoke) and let go until 6am at 180 degrees.