What did everyone cook today?
-
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.
calldoctoday man do those look great. I haven’t had a good colzone in a long time.
-
calldoctoday man do those look great. I haven’t had a good colzone in a long time.
GWG8541
Cod fillets done with chicken on the run. I took tex77 advice and added a little corn meal. Turned out great! -
GWG8541
Cod fillets done with chicken on the run. I took tex77 advice and added a little corn meal. Turned out great! -
GWG8541
Cod fillets done with chicken on the run. I took tex77 advice and added a little corn meal. Turned out great!RON PARRISH fish looks great. I finally tried it on fried taters, very good
-
RON PARRISH fish looks great. I finally tried it on fried taters, very good
kyle Yes I made some fries with it too to go with the fish. very good
-
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.
calldoctoday Do you have an action pic of what the inside looks like?
-
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.
GWG8541 Very nice looking pie. Bet that Guinness was good with it.
-
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.
johnsbrewhouse Never fails. You get everything ready and something will mess with your plans. Glad it was an easy fix. The pistrami looks very nice.
-
GWG8541
Cod fillets done with chicken on the run. I took tex77 advice and added a little corn meal. Turned out great!RON PARRISH Great looking fish. Haven’t tried Chicken on the Run on fish yet, but your’s makes me want to give it a try.
-
The finished pastrami after 20 hours of smoking and cooking, along with cooling. The pepper flavor is super. I just picked up another corned beef today since they were on sale for $4.45 lb.
-
The finished pastrami after 20 hours of smoking and cooking, along with cooling. The pepper flavor is super. I just picked up another corned beef today since they were on sale for $4.45 lb.
johnsbrewhouse Pardon my drool!
Improvise, Adapt and Overcome! Semper Fi
-
johnsbrewhouse Pardon my drool!
Bob Stehlik You are pardoned, I am enjoying a 1/2 test sandwich right now because the slicing and tasting of tidbits made me hungry.
-
The finished pastrami after 20 hours of smoking and cooking, along with cooling. The pepper flavor is super. I just picked up another corned beef today since they were on sale for $4.45 lb.
-
The finished pastrami after 20 hours of smoking and cooking, along with cooling. The pepper flavor is super. I just picked up another corned beef today since they were on sale for $4.45 lb.
johnsbrewhouse that is one fine looking chunk of meat
-
The finished pastrami after 20 hours of smoking and cooking, along with cooling. The pepper flavor is super. I just picked up another corned beef today since they were on sale for $4.45 lb.
johnsbrewhouse AND the drooling marches on!!!
-
The finished pastrami after 20 hours of smoking and cooking, along with cooling. The pepper flavor is super. I just picked up another corned beef today since they were on sale for $4.45 lb.
johnsbrewhouse Great looking pastrami & great looking prices. How big was that one before smoking? I see a whole lot of Reuben Sandwiches in your future.
-
calldoctoday man do those look great. I haven’t had a good colzone in a long time.
GWG8541 Thank you. Me neither, but we sure had some those two nights.
-
calldoctoday Do you have an action pic of what the inside looks like?
HerbcoFood No, we did not think to take any actions photos. We were too busy gobbling them up. I will try to remember that next time.
-
johnsbrewhouse Great looking pastrami & great looking prices. How big was that one before smoking? I see a whole lot of Reuben Sandwiches in your future.
calldoctoday 5 lbs. around 3 lbs. when done.
-
johnsbrewhouse good looking pastrami what is you secret
gus4416 IBP corned beef primal, rinsed smoked black pepper, Coarse ground pepper, 12 hours on smoke at 225 degrees, cover and put in oven at 200 degrees for 8 hours. That’s it long low cook breaks the collagen down and the fats. Bought another primal today since they were on sale, 15 lbs.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
