What did everyone cook today?
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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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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 You just continue to out do yourself. Looks delicious.
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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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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 nice. Those pics made my stomach growl.
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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 that looks great. Im going to have to give it a shot onbthe sous vide
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kyle Never goes uneaten. Neighbors seem to sense when it’s time to drop by and say hi
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JoeB I cannot blame them. I’d be right there. Hopefully they bring a side, or even better, a tasty beer.
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JoeB I cannot blame them. I’d be right there. Hopefully they bring a side, or even better, a tasty beer.
GWG8541 they have no shame…. Just no shame🥴
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JoeB At least bring a 6 pack or a bottle of bourbon or wine. GEEZ!!!
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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 that prime rib looks amazing!
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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 what a feast that looks. Makes me wonder which sausage was the most popular… as soon as I saw bocks, I know which I’d pick! I haven’t made them, but now I want to!
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kyle A vegetarian would starve to death in my home
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JoeB what a feast that looks. Makes me wonder which sausage was the most popular… as soon as I saw bocks, I know which I’d pick! I haven’t made them, but now I want to!
Dave in AZ Made an extra rope of Andouille for red beans and rice.
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zbigjeff Z, I’m impressed if they bring there own plate & fork… Cheap box wine keeps’m happy
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JoeB what a feast that looks. Makes me wonder which sausage was the most popular… as soon as I saw bocks, I know which I’d pick! I haven’t made them, but now I want to!
Dave in AZ I always poach the Bockwurst by S.V, 3hrs@145 frozen… Just sear on a super hot grill ~5mns for looks… Cheers
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I’m seeing thumbs down for some of my replies when i voted up… To be sure i never vote down. So, no offense if it happens. I will not be responsible for the errors of my computer. . . I make enough on my own.
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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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Tex_77 could not get to Walnut Valley yet for beef bacon so it’s a pork bacon morning here!
Austin you got the food pyramid covered there, you don’t want to fill up on wasted carbs.;)
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