What did everyone cook today?
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Tex_77 Maybe thats really not a feather. Since that part of the leg is like a handle, maybe its a cross guard or pommel. I’d still eat them, feathers and all.
I popped a flat in the smoker last night, rubbed with SPG and a little of my homemade rub. When I woke up, I wrapped it and continued a cook in the oven at 200 for 5 more hours. My son stopped by my house and turned it off when the IT hit 200. I let it rest while covered in the oven until I got home (2 hours later). It turned out to be one of the best flats I’ve ever done. I used that smokey drippings to make a nice rich gravy for some mashed potatoes and rolls. I did add some green stuff in the form of a salad. Life was good today.
“You never really die until you end up on the wall at a Cracker Barrel”
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I popped a flat in the smoker last night, rubbed with SPG and a little of my homemade rub. When I woke up, I wrapped it and continued a cook in the oven at 200 for 5 more hours. My son stopped by my house and turned it off when the IT hit 200. I let it rest while covered in the oven until I got home (2 hours later). It turned out to be one of the best flats I’ve ever done. I used that smokey drippings to make a nice rich gravy for some mashed potatoes and rolls. I did add some green stuff in the form of a salad. Life was good today.
GWG8541 I love brisket I usually do a packer try to get them around 15 pounds I usually do them when the family is coming if there happens to be some leftovers they get vacuum sealed and froze then I take them out and put them in water and cook them just under boiling til I think they are hot they taste just like the day I cooked them
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GWG8541 I love brisket I usually do a packer try to get them around 15 pounds I usually do them when the family is coming if there happens to be some leftovers they get vacuum sealed and froze then I take them out and put them in water and cook them just under boiling til I think they are hot they taste just like the day I cooked them
gus4416 I already sliced off a pound to vac pack. The next pork butt I smoke Ill do the same. Then I will need a pound of yard bird to whip up some Brunswick Stew. I love that trifecta of meat in one tasty dish.
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gus4416 I already sliced off a pound to vac pack. The next pork butt I smoke Ill do the same. Then I will need a pound of yard bird to whip up some Brunswick Stew. I love that trifecta of meat in one tasty dish.
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RON PARRISH I’ve been smoking and pickling eggs for awhile. They are an awesome snack or get a few and make a meal out of them. I’ve never added Jalapenos, but I may have to after seeing those pictures.
GWG8541 A hint on making the jalapeño pickled eggs is to use canned pickled jalapeños. They are in vinegar and safe to eat. Get the ones with carrots, they are a nice addition.
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Made some oven fried chicken tonight using Chicken on the Run Marinade and Chicken on the Run Breading. It came out pretty good thought!
Tex_77 ok, I remembered this post and bought some drumsticks and thighs to use my chicken on the run breading. I don’t have the marinade so what is a good substitute? And what am I doing….lol. Looks like you soaked in the marinade, then dipped in dry batter, but looks like you moistened the dry batter with something? Brush the marinade on top?
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Tex_77 ok, I remembered this post and bought some drumsticks and thighs to use my chicken on the run breading. I don’t have the marinade so what is a good substitute? And what am I doing….lol. Looks like you soaked in the marinade, then dipped in dry batter, but looks like you moistened the dry batter with something? Brush the marinade on top?
twilliams salt water would make a good marinade. The “wet,” look came from spraying with vegetable oil spray.
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Venison Rubens: Homemade venison pastrami, homemade Russian dressing, sauerkraut, swiss cheese on fresh made pumpernickel bread.
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I pulled a slab of St. Louis style ribs out of the freezer two days ago and wanted to do something different with them besides the traditional smoke. So we did a Korean BBQ for dinner. Made up a nice rub and sauce for the ribs. The salad dressing was a homemade vinegrette. I cheated on the fish patties and pickled radish, by picking them up at a favorite Korean/Asian market. Tasty meal.
GWG8541 Cheat or not that looks absolutely awesome.
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I finally made time to make some Summer Sausage using the H Summer Sausage with the help of my son.
I used about 20 pounds of venison and a 10 pound pork belly, high temperature cheddar cheese, with the suregel as the binder.
This is what the summer sausage looked like after the ice bath and letting it rest.
I like the flavor of the sausage. I did add jalapeños to half of the summer sausage.
rescuefoot They look very good.
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GWG8541
Had to try some pickled eggs. I cold smoked them for a couple hrs first and them packed them. Hardest part will be the wait for a week to try them!RON PARRISH A man after my heart I just love homemade pickled eggs, they look wonderful.
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Made some oven fried chicken tonight using Chicken on the Run Marinade and Chicken on the Run Breading. It came out pretty good thought!
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processhead and it can be used for a toothpick and floss
kyle said in What did everyone cook today?:
processhead and it can be used for a toothpick and floss
Now that is a positive spin if there was ever one!
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GWG8541 A hint on making the jalapeño pickled eggs is to use canned pickled jalapeños. They are in vinegar and safe to eat. Get the ones with carrots, they are a nice addition.
Bob Stehlik i can my own, both pickled and Cowboy candy. I wonder how the Cowboy Candy would turn out?
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GWG8541 I love brisket I usually do a packer try to get them around 15 pounds I usually do them when the family is coming if there happens to be some leftovers they get vacuum sealed and froze then I take them out and put them in water and cook them just under boiling til I think they are hot they taste just like the day I cooked them
gus4416 said in What did everyone cook today?:
GWG8541 I love brisket I usually do a packer try to get them around 15 pounds I usually do them when the family is coming if there happens to be some leftovers they get vacuum sealed and froze then I take them out and put them in water and cook them just under boiling til I think they are hot they taste just like the day I cooked them
I completely agree I just do not think I could tell the difference it is really the best way I have found to reheat brisket.
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I popped a flat in the smoker last night, rubbed with SPG and a little of my homemade rub. When I woke up, I wrapped it and continued a cook in the oven at 200 for 5 more hours. My son stopped by my house and turned it off when the IT hit 200. I let it rest while covered in the oven until I got home (2 hours later). It turned out to be one of the best flats I’ve ever done. I used that smokey drippings to make a nice rich gravy for some mashed potatoes and rolls. I did add some green stuff in the form of a salad. Life was good today.
GWG8541 That looks just right & what fixins! That is making me too hungry & I have too much work left to do.
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rescuefoot They look very good.
mrobisr
Thank you! I used the H Summer Sausage seasoning with the Suregel binder. While the seasoning is for 25 pounds, I used 20 pounds of venison and 10 pounds of pork belly. I would have preferred to use pork back but that seems hard to find.The flavor was just where I wanted it to be.
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Bob Stehlik i can my own, both pickled and Cowboy candy. I wonder how the Cowboy Candy would turn out?
GWG8541 I’d bet they would be awesome. I did some one time using leftover bread & butter pickle juice and they came out very good. Also threw some eggs in Famous Dave’s pickle juice and they were delicious. A little sweet with a little heat.
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Made some oven fried chicken tonight using Chicken on the Run Marinade and Chicken on the Run Breading. It came out pretty good thought!
Tex_77 That combo comes out super every time. Either in the fryer, grill or oven. Those 2 items are a combo made in heaven.
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I popped a flat in the smoker last night, rubbed with SPG and a little of my homemade rub. When I woke up, I wrapped it and continued a cook in the oven at 200 for 5 more hours. My son stopped by my house and turned it off when the IT hit 200. I let it rest while covered in the oven until I got home (2 hours later). It turned out to be one of the best flats I’ve ever done. I used that smokey drippings to make a nice rich gravy for some mashed potatoes and rolls. I did add some green stuff in the form of a salad. Life was good today.
GWG8541 mmm nice! Man I love brisket!
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