What did everyone cook today?
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Tex_77 could not get to Walnut Valley yet for beef bacon so it’s a pork bacon morning here!
Austin Looks great, we do with what we have. Wouldn’t slow me down if invited for breakfast… NO SIR!!!
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Tex_77 could not get to Walnut Valley yet for beef bacon so it’s a pork bacon morning here!
Austin Nothing sucks there. Currently roasting/smoking a yard bird they had on sale from Purdue for 1.04/lb in 75 degree weather. The temp is far away from the 29 four days ago. Wishing you well.
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Tex_77 nice way to start the day.
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Tex_77 could not get to Walnut Valley yet for beef bacon so it’s a pork bacon morning here!
Austin awesome! Thats my second favorite breakfast right there. Bacon and pancakes are a great start to any day.
My number one breakfast is country cured ham on a biscuit with a slice of fresh garden tomato, but unfortunately that’s a seasonal thing with the fresh maters. Can’t wait for those real vine ripe tomatoes to pop up again.“You never really die until you end up on the wall at a Cracker Barrel”
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Austin awesome! Thats my second favorite breakfast right there. Bacon and pancakes are a great start to any day.
My number one breakfast is country cured ham on a biscuit with a slice of fresh garden tomato, but unfortunately that’s a seasonal thing with the fresh maters. Can’t wait for those real vine ripe tomatoes to pop up again. -
A Sunday toss on the Grill… Brats, Bocks, Polish, Italian, and Andouille. All made, and vac’d / frozen 6 months ago . Today, SV’d for 3hrs frozen @ 145* without rebagging and tossed on the grill for looks… Runt goes to the BBQ watching dog… It’s 5 o’clock somewhere … Cheers
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Sous vide corned beef. 10hrs @ 175° In beef broth and onion flakes. Second time doing it this way and came out perfect again. Honestly will probably never do corned beef any other way ever again.
“A smooth sea never made a skilled sailor.”
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Sous vide corned beef. 10hrs @ 175° In beef broth and onion flakes. Second time doing it this way and came out perfect again. Honestly will probably never do corned beef any other way ever again.
Surg Looks great, i do mine at 145 for 23hrs then toss it on the grill for a 5-10 minute sear… Can also do an oven sear also 450 for 15mns… Takes away the gray look, and only for presentation / looks… Then It will look like you spent 10-12hrs babysitting it in a smoker…
Cheers -
Surg Looks great, i do mine at 145 for 23hrs then toss it on the grill for a 5-10 minute sear… Can also do an oven sear also 450 for 15mns… Takes away the gray look, and only for presentation / looks… Then It will look like you spent 10-12hrs babysitting it in a smoker…
CheersJoeB nice. Will give that a try next time around. Thanks for the tip.
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Prime rib cooked on the Treager and Twice Baked Potato casserole. I had planned on doing this on thr fire pit, but the good ol’ Kansas wind wasn’t wanting to cooperate with that plan. I also used Onion Blossom Horseradish Dip in place of a traditional Horseradish sauce and it was amazing!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Prime rib cooked on the Treager and Twice Baked Potato casserole. I had planned on doing this on thr fire pit, but the good ol’ Kansas wind wasn’t wanting to cooperate with that plan. I also used Onion Blossom Horseradish Dip in place of a traditional Horseradish sauce and it was amazing!
Tex_77
Great food and great presentation. Perfect. -
Prime rib cooked on the Treager and Twice Baked Potato casserole. I had planned on doing this on thr fire pit, but the good ol’ Kansas wind wasn’t wanting to cooperate with that plan. I also used Onion Blossom Horseradish Dip in place of a traditional Horseradish sauce and it was amazing!
Tex_77 That is one heck of a spread… You’re not very good at what you do foodie YOU’RE GRRRRRRRREAT!!!
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Prime rib cooked on the Treager and Twice Baked Potato casserole. I had planned on doing this on thr fire pit, but the good ol’ Kansas wind wasn’t wanting to cooperate with that plan. I also used Onion Blossom Horseradish Dip in place of a traditional Horseradish sauce and it was amazing!
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Sous vide corned beef. 10hrs @ 175° In beef broth and onion flakes. Second time doing it this way and came out perfect again. Honestly will probably never do corned beef any other way ever again.
Surg Once you get the timing/temp down, it’s very difficult to argue with “perfect”.
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Prime rib cooked on the Treager and Twice Baked Potato casserole. I had planned on doing this on thr fire pit, but the good ol’ Kansas wind wasn’t wanting to cooperate with that plan. I also used Onion Blossom Horseradish Dip in place of a traditional Horseradish sauce and it was amazing!
Tex_77 It’s amazing the output one gets when you use the tools for the job. Consistent and done to WOW.
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Prime rib cooked on the Treager and Twice Baked Potato casserole. I had planned on doing this on thr fire pit, but the good ol’ Kansas wind wasn’t wanting to cooperate with that plan. I also used Onion Blossom Horseradish Dip in place of a traditional Horseradish sauce and it was amazing!
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Sous vide corned beef. 10hrs @ 175° In beef broth and onion flakes. Second time doing it this way and came out perfect again. Honestly will probably never do corned beef any other way ever again.
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A Sunday toss on the Grill… Brats, Bocks, Polish, Italian, and Andouille. All made, and vac’d / frozen 6 months ago . Today, SV’d for 3hrs frozen @ 145* without rebagging and tossed on the grill for looks… Runt goes to the BBQ watching dog… It’s 5 o’clock somewhere … Cheers
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gus4416 Tks for your thoughts… I did find it easier to case the polish, Italian, and andouille in rings… Just cut the size you want to eat. Also SV did all the Sunday hard work. . . . I just seared them (one handed) on a super hot grill for 5 minutes, the other hand curled around a large 16oz wine glass of Italian red for balance… Cheers
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A Sunday toss on the Grill… Brats, Bocks, Polish, Italian, and Andouille. All made, and vac’d / frozen 6 months ago . Today, SV’d for 3hrs frozen @ 145* without rebagging and tossed on the grill for looks… Runt goes to the BBQ watching dog… It’s 5 o’clock somewhere … Cheers
JoeB Looks great. A real potpourri of wurst!
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