What did everyone cook today?
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Tex_77 wow, that’s about half price around here. The last time I check, Sam’s club choice whole was about $6 lb here. Flats were closer to $8. Most of our grocery stores were higher.
GWG8541 Choice packers here at Sam’s were $7.49, more for points & flats, much more. I cannot even get Prime anymore that I used to by because although it was a little bit more expensive, they were usually smaller & already pretty much trimmed, so it worked out better for just the three of us & perhaps a few guests. Nothing like the good old days when I had that Pitt’s & Spitts stick burner & fed Compton’s Army. I was talking with Margaret earlier this morning that if this keeps up, we are going to wish we still had that ol stick burner, not that I do not miss it anyways.
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johnsbrewhouse looks like brisket is coming down to me…
Tex_77 That is amazing for these days & times. We are going to have to get you set up for a big purchase & organize a convoy to come up there & get them at that price. Of course even fuel prices though these days would cut into that significantly.
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Tex_77 That is amazing for these days & times. We are going to have to get you set up for a big purchase & organize a convoy to come up there & get them at that price. Of course even fuel prices though these days would cut into that significantly.
calldoctoday i just need another freezer. To get kn making the brats i need to make.
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johnsbrewhouse looks like brisket is coming down to me…
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Didn’t make it myself but when I was in MN last week had a walleye fillet sandwich that was awesome, whole fillet on sandwich.
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Didn’t make it myself but when I was in MN last week had a walleye fillet sandwich that was awesome, whole fillet on sandwich.
bocephus that sounds like a great fish sandwich 🥪
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GWG8541 Nice. I just haven’t been able to get my chicken on the run to turn out as good as your’s. Gonna keep working at it though.
wdaly I used the COTR brine/marinade on the chicken I’ve done, but the fish was just soaked in beer about 20 minutes before coating it with the coating mix. So far so good.
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Great firepit weather today!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 You look like you are just a few minutes away from having some hot dog grilling coals there
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Tex_77 That is what I call a fire but I got a guestion for you Tex I am making Braun’s tomorrow I have the Philly steak seasoning from Walton’s going to put cheddar cheese in them got it from Walton’s what do you use for liquid to stuff them in casings
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Tex_77 man an I jealous. Its 42 and rainy here. That looks relaxing.
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Tex_77 You look like you are just a few minutes away from having some hot dog grilling coals there
processhead you read my mind
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Tex_77 That is what I call a fire but I got a guestion for you Tex I am making Braun’s tomorrow I have the Philly steak seasoning from Walton’s going to put cheddar cheese in them got it from Walton’s what do you use for liquid to stuff them in casings
gus4416 i generally don’t add any extra liquid and haven’t had any issues stuffing. You could add a pint of beer or water to a 25# batch
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gus4416 i generally don’t add any extra liquid and haven’t had any issues stuffing. You could add a pint of beer or water to a 25# batch
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processhead you read my mind
I finally used the Pa’s Black Bull soluble. I picked up some bone-in 2 inch thick pork chops (Pig Porterhouses) and injected them with the Pa’s last night. They marinated all night and I did a reverse sear on them for dinner. They were smoked at 225 for close to 2 hours until the IT was 120, then seared until the IT was 145. They had a little smoke ring and were juicy, so the end product was fantastic. I roasted some fresh asparagus with parmesan cheese, garlic and drizzled it with brown butter. I decided to add some starch at the last minute, so the baked beans were canned Bush’s. It was a great meal on a cold rainy day.
“You never really die until you end up on the wall at a Cracker Barrel”
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I finally used the Pa’s Black Bull soluble. I picked up some bone-in 2 inch thick pork chops (Pig Porterhouses) and injected them with the Pa’s last night. They marinated all night and I did a reverse sear on them for dinner. They were smoked at 225 for close to 2 hours until the IT was 120, then seared until the IT was 145. They had a little smoke ring and were juicy, so the end product was fantastic. I roasted some fresh asparagus with parmesan cheese, garlic and drizzled it with brown butter. I decided to add some starch at the last minute, so the baked beans were canned Bush’s. It was a great meal on a cold rainy day.
GWG8541 fantastic
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Least we forget the smores
Perfectly roasted marshmallow
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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GWG8541 We weren’t suppose to have rain since I was pouring a small concrete slab this morning, but just after we got poured the sun went away and the sky opened up. Scrambled for the tarp and blocking. Got it covered and the sun came back out an hour later, pulled the plastic, troweled the raindrops out and went in to sit and wouldn’t you know an hour later we had hail. Tarped again till this afternoon and steel troweled again. Weather people, the only job where you can be right 50% or less and still keep your job. Of course we did get to 50 degrees at least and my neighbor had a nice fire going in his fire pit.
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GWG8541 We weren’t suppose to have rain since I was pouring a small concrete slab this morning, but just after we got poured the sun went away and the sky opened up. Scrambled for the tarp and blocking. Got it covered and the sun came back out an hour later, pulled the plastic, troweled the raindrops out and went in to sit and wouldn’t you know an hour later we had hail. Tarped again till this afternoon and steel troweled again. Weather people, the only job where you can be right 50% or less and still keep your job. Of course we did get to 50 degrees at least and my neighbor had a nice fire going in his fire pit.
johnsbrewhouse Sounds like my kind of luck LOL
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