What did everyone cook today?
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Shrimp with gauch steakhouse seasoning and soy sauce.
Might not look good but tastes amazing!!
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Cured, smoked boneless pork loin. just pulled out of the smoker.
Paul
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Cured, smoked boneless pork loin. just pulled out of the smoker.
processhead Oh GAWDDDD that looks good!
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Burgers and sweet potato fries
Deepwoodsbutcher Nice
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Cured, smoked boneless pork loin. just pulled out of the smoker.
processhead Absolutely beautiful and delicious looking.
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I had a slice off the end with the temp probe in while it was still warm. It was pretty damned good!
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Cured, smoked boneless pork loin. just pulled out of the smoker.
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Cured, smoked boneless pork loin. just pulled out of the smoker.
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I had a slice off the end with the temp probe in while it was still warm. It was pretty damned good!
processhead are you making Canadian bacon out of that?
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Cured, smoked boneless pork loin. just pulled out of the smoker.
processhead Yep, a beautiful piece with many uses. Yay for you.
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Shrimp with gauch steakhouse seasoning and soy sauce.
Might not look good but tastes amazing!!Jonathon It’s always about the taste and you can’t hardly go wrong starting with shrimp.
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GWG8541 Man, I love asparagus, wish I could remember where my dad used to pick it wild in the ditches. If you found a patch, you kept it to yourself. I went with him when he would pick it, but it has been so long ago I can’t remember exactly where we went…
bocephus its not hard to grow, it just takes a few years to get established. I wish I could find some wild patches, that would be a blast.
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Burgers and sweet potato fries
Deepwoodsbutcher wow that looks great.
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Cured, smoked boneless pork loin. just pulled out of the smoker.
processhead Thanks! Im getting ready to head off to bed and now I’m hungry. That loin looks perfect.
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Cured, smoked boneless pork loin. just pulled out of the smoker.
processhead Ya, Baby! Num num num!
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processhead are you making Canadian bacon out of that?
Tex_77 said in What did everyone cook today?:
processhead are you making Canadian bacon out of that?
This will all be sliced and packaged. We like it mostly served cold for sandwiches and to set out with other charcuterie-type dishes.
Some of will end up as pizza topping and some of it will be shared with family and friends.I showed the slicer so no one mistakenly thinks I hand sliced that whole loin.
Paul
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Tex_77 said in What did everyone cook today?:
processhead are you making Canadian bacon out of that?
This will all be sliced and packaged. We like it mostly served cold for sandwiches and to set out with other charcuterie-type dishes.
Some of will end up as pizza topping and some of it will be shared with family and friends.I showed the slicer so no one mistakenly thinks I hand sliced that whole loin.
processhead Beautiful. Looks great inside & out. I love sliced smoked pork loin sandwiches on rye bread w/lettuce, tomato and horseradish sauce. One of my favorites!
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Tex_77 said in What did everyone cook today?:
processhead are you making Canadian bacon out of that?
This will all be sliced and packaged. We like it mostly served cold for sandwiches and to set out with other charcuterie-type dishes.
Some of will end up as pizza topping and some of it will be shared with family and friends.I showed the slicer so no one mistakenly thinks I hand sliced that whole loin.
-
Tex_77 said in What did everyone cook today?:
processhead are you making Canadian bacon out of that?
This will all be sliced and packaged. We like it mostly served cold for sandwiches and to set out with other charcuterie-type dishes.
Some of will end up as pizza topping and some of it will be shared with family and friends.I showed the slicer so no one mistakenly thinks I hand sliced that whole loin.
processhead looks great Paul! How long did that cure, seemed pretty short? Do you have a good timing for a pumped cure? I’m kinda guessing for mine, thx!
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Tex_77 said in What did everyone cook today?:
processhead are you making Canadian bacon out of that?
This will all be sliced and packaged. We like it mostly served cold for sandwiches and to set out with other charcuterie-type dishes.
Some of will end up as pizza topping and some of it will be shared with family and friends.I showed the slicer so no one mistakenly thinks I hand sliced that whole loin.
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