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  5. What did everyone cook today?

What did everyone cook today?

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  • HerbcoFoodH HerbcoFood

    Sous vide bone in pork chop, greens(which I think I’ve mastered) and a grilled green onion.
    9A13C45B-CB01-4654-8EC5-28307D119953.jpeg

    wdalyW Offline
    wdalyW Offline
    wdaly
    Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
    wrote on last edited by
    #12397

    HerbcoFood That all looks tasty, but the onion made my mouth water

    1 Reply Last reply
    1
    • zbigjeffZ zbigjeff

      Dave in AZ Testing to learning. I howled at “the kids just wanted the fresh pineapple”. Now, that’s life. 😊

      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
      #12398

      zbigjeff gus4416 thx!
      I told my kids for Father’s day I just wanted to spend time with each of them, and cook something they wanted to learn or try with each. It was a fun day! One kid made waffles and gravy, one made kimchee, and one made toffee…

      G zbigjeffZ 2 Replies Last reply
      1
      • Dave in AZD Dave in AZ

        zbigjeff gus4416 thx!
        I told my kids for Father’s day I just wanted to spend time with each of them, and cook something they wanted to learn or try with each. It was a fun day! One kid made waffles and gravy, one made kimchee, and one made toffee…

        G Offline
        G Offline
        gus4416
        Team Blue
        wrote on last edited by
        #12399

        Dave in AZ that is a great idea keep the traditions going

        1 Reply Last reply
        1
        • G gus4416

          Deepwoodsbutcher those brats look great

          DeepwoodsbutcherD Offline
          DeepwoodsbutcherD Offline
          Deepwoodsbutcher
          Power User Veteran Regular Contributors
          wrote on last edited by
          #12400

          gus4416 Thank you. I don’t eat a lot of lamb, but they were very good. The gentleman I cut these lambs for is very generous. He always gives the butchers some meat.

          1 Reply Last reply
          0
          • JonathonJ Jonathon

            Deepwoodsbutcher That is looking really good, its an interesting seasoning and I’d absolutely say Lamb is probably the best idea for it.

            DeepwoodsbutcherD Offline
            DeepwoodsbutcherD Offline
            Deepwoodsbutcher
            Power User Veteran Regular Contributors
            wrote on last edited by
            #12401

            Jonathon for sure! The flavor is amazing. The feta spinich seasoning it great with lamb as well

            1 Reply Last reply
            0
            • Dave in AZD Dave in AZ

              zbigjeff gus4416 thx!
              I told my kids for Father’s day I just wanted to spend time with each of them, and cook something they wanted to learn or try with each. It was a fun day! One kid made waffles and gravy, one made kimchee, and one made toffee…

              zbigjeffZ Offline
              zbigjeffZ Offline
              zbigjeff
              Sous Vide Team Blue Power User Regular Contributors Cast Iron
              wrote on last edited by
              #12402

              Dave in AZ Oh the memories!!!

              1 Reply Last reply
              1
              • mac21stM Offline
                mac21stM Offline
                mac21st
                wrote on last edited by
                #12403

                Honey garlic rubbed pork tenderloin smoked for 1 1/2 hours on hickory until internal temp hit 140 rested 10 minutes IT 145, Rosemary roasted sweet potato, and garlic and onion roasted cauliflower.
                E999F71C-86AA-4E23-873C-E0B9F850B08D.jpeg DDD66CA0-DBAD-4EA5-9847-5E64C69984E9.jpeg

                zbigjeffZ Bob StehlikB G kyleK Dave in AZD 10 Replies Last reply
                12
                • mac21stM mac21st

                  Honey garlic rubbed pork tenderloin smoked for 1 1/2 hours on hickory until internal temp hit 140 rested 10 minutes IT 145, Rosemary roasted sweet potato, and garlic and onion roasted cauliflower.
                  E999F71C-86AA-4E23-873C-E0B9F850B08D.jpeg DDD66CA0-DBAD-4EA5-9847-5E64C69984E9.jpeg

                  zbigjeffZ Offline
                  zbigjeffZ Offline
                  zbigjeff
                  Sous Vide Team Blue Power User Regular Contributors Cast Iron
                  wrote on last edited by
                  #12404

                  mac21st Besides a good steak, pork tenderloin has become my fav for sure. You had me at smokey and I know tender. Yay for you.

                  1 Reply Last reply
                  1
                  • mac21stM mac21st

                    Honey garlic rubbed pork tenderloin smoked for 1 1/2 hours on hickory until internal temp hit 140 rested 10 minutes IT 145, Rosemary roasted sweet potato, and garlic and onion roasted cauliflower.
                    E999F71C-86AA-4E23-873C-E0B9F850B08D.jpeg DDD66CA0-DBAD-4EA5-9847-5E64C69984E9.jpeg

                    Bob StehlikB Offline
                    Bob StehlikB Offline
                    Bob Stehlik
                    Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans
                    wrote on last edited by
                    #12405

                    mac21st Great looking meal.

                    Improvise, Adapt and Overcome! Semper Fi

                    1 Reply Last reply
                    0
                    • mac21stM mac21st

                      Honey garlic rubbed pork tenderloin smoked for 1 1/2 hours on hickory until internal temp hit 140 rested 10 minutes IT 145, Rosemary roasted sweet potato, and garlic and onion roasted cauliflower.
                      E999F71C-86AA-4E23-873C-E0B9F850B08D.jpeg DDD66CA0-DBAD-4EA5-9847-5E64C69984E9.jpeg

                      G Offline
                      G Offline
                      gus4416
                      Team Blue
                      wrote on last edited by
                      #12406

                      mac21st that is some good looking food

                      1 Reply Last reply
                      0
                      • mac21stM mac21st

                        Honey garlic rubbed pork tenderloin smoked for 1 1/2 hours on hickory until internal temp hit 140 rested 10 minutes IT 145, Rosemary roasted sweet potato, and garlic and onion roasted cauliflower.
                        E999F71C-86AA-4E23-873C-E0B9F850B08D.jpeg DDD66CA0-DBAD-4EA5-9847-5E64C69984E9.jpeg

                        kyleK Offline
                        kyleK Offline
                        kyle
                        Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                        wrote on last edited by
                        #12407

                        mac21st looks great. Nice job

                        hey vegetarians, my food poops on your food!

                        1 Reply Last reply
                        0
                        • mac21stM mac21st

                          Honey garlic rubbed pork tenderloin smoked for 1 1/2 hours on hickory until internal temp hit 140 rested 10 minutes IT 145, Rosemary roasted sweet potato, and garlic and onion roasted cauliflower.
                          E999F71C-86AA-4E23-873C-E0B9F850B08D.jpeg DDD66CA0-DBAD-4EA5-9847-5E64C69984E9.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
                          #12408

                          mac21st what a great looking meal! That tenderloin is perfect color for me. I’d love to hear how onion toasted cauliflower is made, if you notice this reply. Thx!

                          mac21stM 1 Reply Last reply
                          0
                          • mac21stM mac21st

                            Honey garlic rubbed pork tenderloin smoked for 1 1/2 hours on hickory until internal temp hit 140 rested 10 minutes IT 145, Rosemary roasted sweet potato, and garlic and onion roasted cauliflower.
                            E999F71C-86AA-4E23-873C-E0B9F850B08D.jpeg DDD66CA0-DBAD-4EA5-9847-5E64C69984E9.jpeg

                            DeepwoodsbutcherD Offline
                            DeepwoodsbutcherD Offline
                            Deepwoodsbutcher
                            Power User Veteran Regular Contributors
                            wrote on last edited by
                            #12409

                            mac21st yum

                            1 Reply Last reply
                            0
                            • mac21stM mac21st

                              Honey garlic rubbed pork tenderloin smoked for 1 1/2 hours on hickory until internal temp hit 140 rested 10 minutes IT 145, Rosemary roasted sweet potato, and garlic and onion roasted cauliflower.
                              E999F71C-86AA-4E23-873C-E0B9F850B08D.jpeg DDD66CA0-DBAD-4EA5-9847-5E64C69984E9.jpeg

                              lkrfletcherL Offline
                              lkrfletcherL Offline
                              lkrfletcher
                              Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                              wrote on last edited by
                              #12410

                              mac21st - Now that is a meal!

                              Life is a Garden - Dig it.

                              1 Reply Last reply
                              0
                              • mac21stM mac21st

                                Honey garlic rubbed pork tenderloin smoked for 1 1/2 hours on hickory until internal temp hit 140 rested 10 minutes IT 145, Rosemary roasted sweet potato, and garlic and onion roasted cauliflower.
                                E999F71C-86AA-4E23-873C-E0B9F850B08D.jpeg DDD66CA0-DBAD-4EA5-9847-5E64C69984E9.jpeg

                                cdavisC Offline
                                cdavisC Offline
                                cdavis
                                Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                wrote on last edited by
                                #12411

                                mac21st looks great 👍

                                1 Reply Last reply
                                0
                                • Dave in AZD Dave in AZ

                                  mac21st what a great looking meal! That tenderloin is perfect color for me. I’d love to hear how onion toasted cauliflower is made, if you notice this reply. Thx!

                                  mac21stM Offline
                                  mac21stM Offline
                                  mac21st
                                  wrote on last edited by
                                  #12412

                                  Dave in AZ cut up your cauliflower, slice up a small onion, mince 3 cloves of garlic, and three sprigs of thyme stemmed. toss it all together with olive oil salt and pepper. Roast on a sheet pan for 30 minutes at 425°. Sprinkle with parmigiana and back In The oven for another 10 min serve

                                  zbigjeffZ Dave in AZD 2 Replies Last reply
                                  2
                                  • mac21stM mac21st

                                    Dave in AZ cut up your cauliflower, slice up a small onion, mince 3 cloves of garlic, and three sprigs of thyme stemmed. toss it all together with olive oil salt and pepper. Roast on a sheet pan for 30 minutes at 425°. Sprinkle with parmigiana and back In The oven for another 10 min serve

                                    zbigjeffZ Offline
                                    zbigjeffZ Offline
                                    zbigjeff
                                    Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                    wrote on last edited by
                                    #12413

                                    mac21st I did something like that but used riced broccoli and it was very good. Will have to try it with cauliflower. Thanks.

                                    1 Reply Last reply
                                    1
                                    • mac21stM mac21st

                                      Dave in AZ cut up your cauliflower, slice up a small onion, mince 3 cloves of garlic, and three sprigs of thyme stemmed. toss it all together with olive oil salt and pepper. Roast on a sheet pan for 30 minutes at 425°. Sprinkle with parmigiana and back In The oven for another 10 min serve

                                      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
                                      #12414

                                      mac21st sounds great, thx! Always looking for a good veg recipe

                                      1 Reply Last reply
                                      1
                                      • DeepwoodsbutcherD Offline
                                        DeepwoodsbutcherD Offline
                                        Deepwoodsbutcher
                                        Power User Veteran Regular Contributors
                                        wrote on last edited by
                                        #12415

                                        Nothing like a nice simple burger. Cheese, mayo, garden fresh lettuce and onion.
                                        20220624_180036.jpg

                                        G GWG8541G 2 Replies Last reply
                                        7
                                        • DeepwoodsbutcherD Offline
                                          DeepwoodsbutcherD Offline
                                          Deepwoodsbutcher
                                          Power User Veteran Regular Contributors
                                          wrote on last edited by
                                          #12416

                                          Also made no cook jam from local strawberries then injected it into fresh baked strawberry-vanilla cupcakes, topped with homemade whipped cream.
                                          Screenshot_20220624-152542_Gallery.jpg

                                          Dave in AZD G wdalyW 3 Replies Last reply
                                          6

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