What did everyone cook today?
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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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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.
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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 nice looking meal, especially the chops.
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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 luck as well. I hope it all turns out OK.
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“A smooth sea never made a skilled sailor.”
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johnsbrewhouse sounds like my luck as well. I hope it all turns out OK.
GWG8541 Went out and pulled the tarp when the sun finally showed and did a finish trowel, looks good. Will pull forms tomorrow if it is not raining or at least not pouring and get the slab curing. Got to drill for 3 lags, but that will come in a week or so when it’s partially cured. I was going to put studs in, but didn’t want problems trying to set a generator on the studs with my tractor.
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Ribs, pulled pork, creamy corn casserole, and some other fixings.
“A smooth sea never made a skilled sailor.”
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Surg Wow Surg you were busy, that’s a lot of meat there hitting your smoker.
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