What did everyone cook today?
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Here is a little Bourbon Cherry Wine smoked Ham with Brussel Sprouts stir fried in the WOC with bacon bits & good olive oil. Then there is a Mediterranean Salad with peppers, olives, garlic, artichokes, maters, & mushrooms drowned in good olive oil & balsamic vinegar & seasoned with Walton’s Greek Seasoning. I would call that deesert for dinner. Injected the cherry juice brine with bourbon & a little red wind into the ham. Smoked the ham with Cherry wood & Wine barrel staves.
Then of course, maybe the deesert should be Andy’s French Baguettes with sweet salted good butter.
calldoctoday Wholey Cow! You stepped it up a couple of notches Chef!
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And to you others, There is no way that I can keep up with you!!
Where are the smileys with DennyO on his knees arms out and waving in the air then bowing towards the floor??? -
Spent most of the weekend working outside and mostly the garden. Yesterday I did a few NY strips on the carbon steel qith Excalibur Steak and Roast rub. Today I put 2 slabs of St. Louis style ribs on the smoker. Life is good.
GWG8541 that looks good!
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Cooked up a turkey today
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Spent most of the weekend working outside and mostly the garden. Yesterday I did a few NY strips on the carbon steel qith Excalibur Steak and Roast rub. Today I put 2 slabs of St. Louis style ribs on the smoker. Life is good.
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GWG8541 looks to me like life is real good ribs one day and steak the next I looked at st Lois ribs the other day they were 3 dollars a pound I did get a hole strip loin (choice) for 6.99 a pound
gus4416 strip loins have been running pretty reasonable, ribeyes on the other hand not so much.
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Tex_77 If we ever do this steak cooking competition the one thing we will “tie” on is the level of doneness, we both look for the exact same thing I think. Ill kill you in all other aspects but as far as the cook goes…that was a pretty steak there!
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lkrfletcher Hey Fletch! I never pass on fried Turkey, looks awesome. What fryer are you using?
scottfletcher - I Used a Charbroil big easy infrared smoker - I got it on craigslist for $30. I cant believe how good of a job it does.
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lkrfletcher That is a beautiful buzzard.
calldoctoday - Mighty fine vittles
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Tex_77 If we ever do this steak cooking competition the one thing we will “tie” on is the level of doneness, we both look for the exact same thing I think. Ill kill you in all other aspects but as far as the cook goes…that was a pretty steak there!
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scottfletcher - I Used a Charbroil big easy infrared smoker - I got it on craigslist for $30. I cant believe how good of a job it does.
lkrfletcher that seems like a heck of a deal
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gus4416 strip loins have been running pretty reasonable, ribeyes on the other hand not so much.
Tex_77 said in What did everyone cook today?:
gus4416 strip loins have been running pretty reasonable, ribeyes on the other hand not so much.
A small meat market by me still has ribeye for 10.99 a pound. Ny strips 8.99
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Here are some well overpriced rib steaks, but still delicious (just don’t get them even close to as often) smoked with Pecan & Mesquite, then reverse seared.
served with some grilled asparagus and baked taters with home made sour cream & cheese, and some of Andy’s nice home made French Baguettes.
Of course it all had to be washed down with a little Red Wine & then I had to be sweetened up with some Peach Overboard, Peachy, Peach Ice Cream. Whooo, fit for a king, but enough for a weekend.calldoctoday Now that is the whole deal, nice.
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Tex_77 That is a fine meal cooked perfectly.
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Spent most of the weekend working outside and mostly the garden. Yesterday I did a few NY strips on the carbon steel qith Excalibur Steak and Roast rub. Today I put 2 slabs of St. Louis style ribs on the smoker. Life is good.
GWG8541 Ribs and steak, you are killing me, looking good.
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Sorry no pictures, but a couple of slabs of St. Louis style ribs with Kona Coffee rub, six hours in the Traeger (but that wasn’t enough so another 4 hours in the oven) - falling off the bone. Collard greens with smoked trotter, blue cheese slaw, and cake like corn bread.
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Sorry no pictures, but a couple of slabs of St. Louis style ribs with Kona Coffee rub, six hours in the Traeger (but that wasn’t enough so another 4 hours in the oven) - falling off the bone. Collard greens with smoked trotter, blue cheese slaw, and cake like corn bread.
alanburkholder Oh well no pics, but it still sounds really good.
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calldoctoday Wholey Cow! You stepped it up a couple of notches Chef!
Denny O Thank you, we really appreciate that, & thank you for all the flattery too. However, I’ll have you know that I am no chef, ladies & gentleman, I’ll have you know I am just an humble cook, that likes to eat!
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GWG8541 looks to me like life is real good ribs one day and steak the next I looked at st Lois ribs the other day they were 3 dollars a pound I did get a hole strip loin (choice) for 6.99 a pound
gus4416 That is not too bad. We had gone for some T-Bones, just select or choice grade for $4.99, but as you would suspect, they were out & no sign of when they would get back. As I had promised everyone this meal as it has been a long, long time (due to overall ridiculous prices), I went ahead & took the two real high end Choice Rib Steak cuts at $7.99. I asked the butcher if he would cut me another like the first two, but he is a new butcher there & said no, so I just settled on #3 too. It really gets to me as I remember when I used to buy rib steaks for the cheap at $.99 as no one wanted them. They wanted Ribeye. Life in the Big City.
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