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  5. What did everyone cook today?

What did everyone cook today?

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  • mac21stM Offline
    mac21stM Offline
    mac21st
    wrote on last edited by
    #12207

    Apple maple breakfast sausage and sunny side up eggs1CFDF281-3786-4DE6-8607-78B708639EF3.jpeg 0EAC4CA6-5FC1-4E4E-8F54-A3371663158F.jpeg

    G DeepwoodsbutcherD wdalyW 3 Replies Last reply
    7
    • G gus4416

      GWG8541 that is my kinda breakfast only thing I would change is sunny side up eggs but scrambled is ok

      GWG8541G Offline
      GWG8541G Offline
      GWG8541
      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
      wrote on last edited by
      #12208

      gus4416 I prefer sunny side or over easy, but the wife requested the Caramelized dice onions, so I just made one big batch. They were pretty darn good.

      “You never really die until you end up on the wall at a Cracker Barrel”

      1 Reply Last reply
      1
      • mac21stM mac21st

        Apple maple breakfast sausage and sunny side up eggs1CFDF281-3786-4DE6-8607-78B708639EF3.jpeg 0EAC4CA6-5FC1-4E4E-8F54-A3371663158F.jpeg

        G Offline
        G Offline
        gus4416
        Team Blue
        wrote on last edited by
        #12209

        mac21st now them eggs are perfect and the sausage is good

        1 Reply Last reply
        1
        • GWG8541G GWG8541

          Tex_77 and Deepwoodsbutcher inspired me to get up and get at it early today. Started with my Walton’s Holly seasoned sausage.
          20220618_103606.jpg
          Turned it into this
          20220618_103637.jpg
          Caramelized some onions and mixed in scrambled eggs to finish it off.
          20220618_103827.jpg

          zbigjeffZ Offline
          zbigjeffZ Offline
          zbigjeff
          Sous Vide Team Blue Power User Regular Contributors Cast Iron
          wrote on last edited by zbigjeff
          #12210

          GWG8541 Heck yeah! My pork loin is about done after 4 hours. Can’t wait to take final pics.

          GWG8541G 1 Reply Last reply
          2
          • zbigjeffZ zbigjeff

            GWG8541 Heck yeah! My pork loin is about done after 4 hours. Can’t wait to take final pics.

            GWG8541G Offline
            GWG8541G Offline
            GWG8541
            Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
            wrote on last edited by
            #12211

            zbigjeff if you would have called when you put it on, I could have been in Cleveland before it got done.

            “You never really die until you end up on the wall at a Cracker Barrel”

            zbigjeffZ 1 Reply Last reply
            1
            • GWG8541G GWG8541

              Tex_77 and Deepwoodsbutcher inspired me to get up and get at it early today. Started with my Walton’s Holly seasoned sausage.
              20220618_103606.jpg
              Turned it into this
              20220618_103637.jpg
              Caramelized some onions and mixed in scrambled eggs to finish it off.
              20220618_103827.jpg

              B Offline
              B Offline
              bocephus
              Team Orange Power User Canning Masterbuilt Veteran
              wrote on last edited by
              #12212

              GWG8541 Sure beats the donut I had this morning.

              GWG8541G 1 Reply Last reply
              1
              • B bocephus

                GWG8541 Sure beats the donut I had this morning.

                GWG8541G Offline
                GWG8541G Offline
                GWG8541
                Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                wrote on last edited by
                #12213

                bocephus nothing wrong with a Police power ring every now and then.

                “You never really die until you end up on the wall at a Cracker Barrel”

                1 Reply Last reply
                0
                • HerbcoFoodH Offline
                  HerbcoFoodH Offline
                  HerbcoFood
                  Regular Contributors Team Orange Sous Vide
                  wrote on last edited by
                  #12214

                  A little snack, some on fried dove with a trio of spreads.
                  B96FA0B7-67A3-4EEB-9081-50E4ACDC99F5.jpeg

                  G Dave in AZD GWG8541G C 4 Replies Last reply
                  4
                  • GWG8541G GWG8541

                    zbigjeff if you would have called when you put it on, I could have been in Cleveland before it got done.

                    zbigjeffZ Offline
                    zbigjeffZ Offline
                    zbigjeff
                    Sous Vide Team Blue Power User Regular Contributors Cast Iron
                    wrote on last edited by
                    #12215

                    GWG8541 Yes you could have!

                    1 Reply Last reply
                    0
                    • HerbcoFoodH HerbcoFood

                      A little snack, some on fried dove with a trio of spreads.
                      B96FA0B7-67A3-4EEB-9081-50E4ACDC99F5.jpeg

                      G Offline
                      G Offline
                      gus4416
                      Team Blue
                      wrote on last edited by
                      #12216

                      HerbcoFood that looks like desert to me

                      1 Reply Last reply
                      0
                      • HerbcoFoodH HerbcoFood

                        A little snack, some on fried dove with a trio of spreads.
                        B96FA0B7-67A3-4EEB-9081-50E4ACDC99F5.jpeg

                        Dave in AZD Offline
                        Dave in AZD Offline
                        Dave in AZ
                        Military Veterans Sous Vide Canning Traeger Regular Contributors Power User
                        wrote on last edited by
                        #12217

                        HerbcoFood wow do I want to try that truffle hazelnut spread with that dove, sounds fantastic!

                        1 Reply Last reply
                        1
                        • zbigjeffZ Offline
                          zbigjeffZ Offline
                          zbigjeff
                          Sous Vide Team Blue Power User Regular Contributors Cast Iron
                          wrote on last edited by zbigjeff
                          #12218

                          Well, I tested out a new injector and the apple-cinnamon soluble on a 2 lb pork loin. Let the injection sit overnight, dried it off, applied plain mustard, homemade rub, wrapped it in bacon and put it in the smoker. Injecting the pork loin did not disappoint. It was totally juicy even after going over the 145 by 12 degrees. Normally, it would’ve been a bit dry. Nice small test. Have 3 more available for more testing.
                          20220618_122902.jpg20220618_123816.jpg
                          20220618_164559.jpg 20220618_165130.jpg 20220618_165459.jpg

                          Bob StehlikB G Tex_77T kyleK G 10 Replies Last reply
                          10
                          • zbigjeffZ zbigjeff

                            Well, I tested out a new injector and the apple-cinnamon soluble on a 2 lb pork loin. Let the injection sit overnight, dried it off, applied plain mustard, homemade rub, wrapped it in bacon and put it in the smoker. Injecting the pork loin did not disappoint. It was totally juicy even after going over the 145 by 12 degrees. Normally, it would’ve been a bit dry. Nice small test. Have 3 more available for more testing.
                            20220618_122902.jpg20220618_123816.jpg
                            20220618_164559.jpg 20220618_165130.jpg 20220618_165459.jpg

                            Bob StehlikB Offline
                            Bob StehlikB Offline
                            Bob Stehlik
                            Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans
                            wrote on last edited by
                            #12219

                            zbigjeff Man that looks tasty.

                            Improvise, Adapt and Overcome! Semper Fi

                            zbigjeffZ 1 Reply Last reply
                            1
                            • HerbcoFoodH Offline
                              HerbcoFoodH Offline
                              HerbcoFood
                              Regular Contributors Team Orange Sous Vide
                              wrote on last edited by
                              #12220

                              Prepping tonight’s dinner, I know Jonathon is a shrimp guy. These are some big boys!
                              EE733978-8D1A-4B98-BEE9-7F3B442BFC8F.jpeg

                              G zbigjeffZ kyleK B 4 Replies Last reply
                              7
                              • zbigjeffZ zbigjeff

                                Well, I tested out a new injector and the apple-cinnamon soluble on a 2 lb pork loin. Let the injection sit overnight, dried it off, applied plain mustard, homemade rub, wrapped it in bacon and put it in the smoker. Injecting the pork loin did not disappoint. It was totally juicy even after going over the 145 by 12 degrees. Normally, it would’ve been a bit dry. Nice small test. Have 3 more available for more testing.
                                20220618_122902.jpg20220618_123816.jpg
                                20220618_164559.jpg 20220618_165130.jpg 20220618_165459.jpg

                                G Offline
                                G Offline
                                gus4416
                                Team Blue
                                wrote on last edited by
                                #12221

                                zbigjeff that looks very tasty

                                zbigjeffZ 1 Reply Last reply
                                1
                                • Bob StehlikB Bob Stehlik

                                  zbigjeff Man that looks tasty.

                                  zbigjeffZ Offline
                                  zbigjeffZ Offline
                                  zbigjeff
                                  Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                  wrote on last edited by zbigjeff
                                  #12222

                                  Bob Stehlik Thank Bob. I’ve always marinated pork loins and never injected them. What a diff. Guess what I’ll be doing in the future???

                                  1 Reply Last reply
                                  1
                                  • HerbcoFoodH HerbcoFood

                                    Prepping tonight’s dinner, I know Jonathon is a shrimp guy. These are some big boys!
                                    EE733978-8D1A-4B98-BEE9-7F3B442BFC8F.jpeg

                                    G Offline
                                    G Offline
                                    gus4416
                                    Team Blue
                                    wrote on last edited by
                                    #12223

                                    HerbcoFood those look delicious

                                    1 Reply Last reply
                                    0
                                    • HerbcoFoodH HerbcoFood

                                      Prepping tonight’s dinner, I know Jonathon is a shrimp guy. These are some big boys!
                                      EE733978-8D1A-4B98-BEE9-7F3B442BFC8F.jpeg

                                      zbigjeffZ Offline
                                      zbigjeffZ Offline
                                      zbigjeff
                                      Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                      wrote on last edited by
                                      #12224

                                      HerbcoFood Mighty unhappy shrimps all stacked up. Have fun chowing after the cook.

                                      1 Reply Last reply
                                      0
                                      • zbigjeffZ zbigjeff

                                        Well, I tested out a new injector and the apple-cinnamon soluble on a 2 lb pork loin. Let the injection sit overnight, dried it off, applied plain mustard, homemade rub, wrapped it in bacon and put it in the smoker. Injecting the pork loin did not disappoint. It was totally juicy even after going over the 145 by 12 degrees. Normally, it would’ve been a bit dry. Nice small test. Have 3 more available for more testing.
                                        20220618_122902.jpg20220618_123816.jpg
                                        20220618_164559.jpg 20220618_165130.jpg 20220618_165459.jpg

                                        Tex_77T Offline
                                        Tex_77T Offline
                                        Tex_77
                                        Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                                        wrote on last edited by
                                        #12225

                                        zbigjeff what kind of injector did you use?

                                        Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

                                        zbigjeffZ 1 Reply Last reply
                                        1
                                        • zbigjeffZ zbigjeff

                                          Well, I tested out a new injector and the apple-cinnamon soluble on a 2 lb pork loin. Let the injection sit overnight, dried it off, applied plain mustard, homemade rub, wrapped it in bacon and put it in the smoker. Injecting the pork loin did not disappoint. It was totally juicy even after going over the 145 by 12 degrees. Normally, it would’ve been a bit dry. Nice small test. Have 3 more available for more testing.
                                          20220618_122902.jpg20220618_123816.jpg
                                          20220618_164559.jpg 20220618_165130.jpg 20220618_165459.jpg

                                          kyleK Offline
                                          kyleK Offline
                                          kyle
                                          Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                                          wrote on last edited by
                                          #12226

                                          zbigjeff nice work

                                          hey vegetarians, my food poops on your food!

                                          1 Reply Last reply
                                          1

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