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  5. What did everyone cook today?

What did everyone cook today?

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  • 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
                                        • DeepwoodsbutcherD Deepwoodsbutcher

                                          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 Offline
                                          Dave in AZD Offline
                                          Dave in AZ
                                          Military Veterans Sous Vide Canning Traeger Regular Contributors Power User
                                          wrote on last edited by
                                          #12417

                                          Deepwoodsbutcher lol, there is the master stroke at the end! I saw nice burger, thought, “Mmm I could go for a burger.” Then saw the cupcake and thought, “Give, give, give!”

                                          DeepwoodsbutcherD 1 Reply Last reply
                                          1

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