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  5. What did everyone cook today?

What did everyone cook today?

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  • kyleK kyle

    cdavis thanks

    R Offline
    R Offline
    RON PARRISH
    Regular Contributors Cast Iron Canning Team Orange Veteran Power User
    wrote on last edited by
    #10055

    kyle IMG_1081.jpg IMG_1082.jpg First try at kielbasa. Came out pretty good once I figuired out I had the casings on the horn backwards. LOL!

    mrobisrM R 2 Replies Last reply
    9
    • HerbcoFoodH Offline
      HerbcoFoodH Offline
      HerbcoFood
      Regular Contributors Team Orange Sous Vide
      wrote on last edited by
      #10056

      I made a little paste to marinade a pork butt in to cook in the croc pot today. I toasted the pepper a bit to bring them back to life them steamed them up. Everything went in the blender to make the paste. I added in the Mexican coke to bring some sweetness and unique flavor.
      IMG_9966.jpg
      IMG_9967.jpg
      IMG_9968.jpg

      G B mrobisrM wdalyW 4 Replies Last reply
      11
      • HerbcoFoodH HerbcoFood

        I made a little paste to marinade a pork butt in to cook in the croc pot today. I toasted the pepper a bit to bring them back to life them steamed them up. Everything went in the blender to make the paste. I added in the Mexican coke to bring some sweetness and unique flavor.
        IMG_9966.jpg
        IMG_9967.jpg
        IMG_9968.jpg

        G Offline
        G Offline
        gus4416
        Team Blue
        wrote on last edited by
        #10057

        HerbcoFood that looks very good wish I could join you

        1 Reply Last reply
        1
        • HerbcoFoodH HerbcoFood

          I made a little paste to marinade a pork butt in to cook in the croc pot today. I toasted the pepper a bit to bring them back to life them steamed them up. Everything went in the blender to make the paste. I added in the Mexican coke to bring some sweetness and unique flavor.
          IMG_9966.jpg
          IMG_9967.jpg
          IMG_9968.jpg

          B Offline
          B Offline
          bocephus
          Team Orange Power User Canning Masterbuilt Veteran
          wrote on last edited by bocephus
          #10058

          HerbcoFood Looks like Carne Adovada, I love using a good flour tortilla with some cheese and carne.

          HerbcoFoodH 1 Reply Last reply
          1
          • B bocephus

            HerbcoFood Looks like Carne Adovada, I love using a good flour tortilla with some cheese and carne.

            HerbcoFoodH Offline
            HerbcoFoodH Offline
            HerbcoFood
            Regular Contributors Team Orange Sous Vide
            wrote on last edited by
            #10059

            bocephus I just made this up in my head, so if it is something then good for me!

            GWG8541G 1 Reply Last reply
            0
            • HerbcoFoodH HerbcoFood

              I made a little paste to marinade a pork butt in to cook in the croc pot today. I toasted the pepper a bit to bring them back to life them steamed them up. Everything went in the blender to make the paste. I added in the Mexican coke to bring some sweetness and unique flavor.
              IMG_9966.jpg
              IMG_9967.jpg
              IMG_9968.jpg

              mrobisrM Offline
              mrobisrM Offline
              mrobisr
              Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
              wrote on last edited by
              #10060

              HerbcoFood that looks and sounds wonderful.

              1 Reply Last reply
              0
              • R RON PARRISH

                kyle IMG_1081.jpg IMG_1082.jpg First try at kielbasa. Came out pretty good once I figuired out I had the casings on the horn backwards. LOL!

                mrobisrM Offline
                mrobisrM Offline
                mrobisr
                Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                wrote on last edited by
                #10061

                RON PARRISH looking good

                1 Reply Last reply
                0
                • HerbcoFoodH HerbcoFood

                  I made a little paste to marinade a pork butt in to cook in the croc pot today. I toasted the pepper a bit to bring them back to life them steamed them up. Everything went in the blender to make the paste. I added in the Mexican coke to bring some sweetness and unique flavor.
                  IMG_9966.jpg
                  IMG_9967.jpg
                  IMG_9968.jpg

                  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
                  #10062

                  HerbcoFood That looks like it’s going to be delicious. Should be full of flavor.

                  1 Reply Last reply
                  0
                  • LanceL Offline
                    LanceL Offline
                    Lance
                    Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue
                    wrote on last edited by
                    #10063

                    682F8CFA-6637-43D8-A038-CED36514A333.jpeg

                    Just got a couple of bellies in the smoke house this morning. Brined 12 days
                    16 pounds of water
                    2 pounds of sea salt
                    1 ounce pink salt.
                    I’ve tried all kinds of brines but I always come back to the basic.

                    You never work a day in your life if you love what you do.

                    wdalyW G PapaSopP mrobisrM 4 Replies Last reply
                    9
                    • LanceL Lance

                      682F8CFA-6637-43D8-A038-CED36514A333.jpeg

                      Just got a couple of bellies in the smoke house this morning. Brined 12 days
                      16 pounds of water
                      2 pounds of sea salt
                      1 ounce pink salt.
                      I’ve tried all kinds of brines but I always come back to the basic.

                      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
                      #10064

                      Lance That’s going to be some fine eating. Good job.

                      1 Reply Last reply
                      1
                      • LanceL Lance

                        682F8CFA-6637-43D8-A038-CED36514A333.jpeg

                        Just got a couple of bellies in the smoke house this morning. Brined 12 days
                        16 pounds of water
                        2 pounds of sea salt
                        1 ounce pink salt.
                        I’ve tried all kinds of brines but I always come back to the basic.

                        G Offline
                        G Offline
                        gus4416
                        Team Blue
                        wrote on last edited by
                        #10065

                        Lance So look real good but I like maple so I allways use maple sugar to

                        1 Reply Last reply
                        1
                        • Tex_77T Tex_77

                          20190602_181306.jpg
                          20190602_180446.jpg
                          20190602_172317.jpg 20190602_180510.jpg
                          Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.

                          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
                          #10066

                          Tex_77 That is a feast! Everything looks delicious. I’d probably founder on a meal like that.

                          1 Reply Last reply
                          1
                          • LanceL Lance

                            682F8CFA-6637-43D8-A038-CED36514A333.jpeg

                            Just got a couple of bellies in the smoke house this morning. Brined 12 days
                            16 pounds of water
                            2 pounds of sea salt
                            1 ounce pink salt.
                            I’ve tried all kinds of brines but I always come back to the basic.

                            PapaSopP Offline
                            PapaSopP Offline
                            PapaSop
                            Team Orange Power User Veteran
                            wrote on last edited by
                            #10067

                            Lance
                            Nice! Have some curing now. Will hit the smoker this weekend.

                            1 Reply Last reply
                            1
                            • HerbcoFoodH HerbcoFood

                              bocephus I just made this up in my head, so if it is something then good for me!

                              GWG8541G Offline
                              GWG8541G Offline
                              GWG8541
                              Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                              wrote on last edited by
                              #10068

                              HerbcoFood sometimes that turns out the best meals

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

                              1 Reply Last reply
                              0
                              • 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
                                #10069

                                Quick easy meal for supper. A bowl of home canned beef with mushroom gravy over rice sure hit the spot.PXL_20220224_233904926.jpg

                                G mrobisrM GWG8541G 3 Replies Last reply
                                10
                                • wdalyW wdaly

                                  Quick easy meal for supper. A bowl of home canned beef with mushroom gravy over rice sure hit the spot.PXL_20220224_233904926.jpg

                                  G Offline
                                  G Offline
                                  gus4416
                                  Team Blue
                                  wrote on last edited by
                                  #10070

                                  wdaly love that dish but I use egg noodles to put it over

                                  wdalyW 1 Reply Last reply
                                  0
                                  • G gus4416

                                    wdaly love that dish but I use egg noodles to put it over

                                    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
                                    #10071

                                    gus4416 The sad thing is, I made these noodles this morning, but had rice that needed used up.PXL_20220224_180349569.jpg

                                    1 Reply Last reply
                                    11
                                    • LanceL Lance

                                      682F8CFA-6637-43D8-A038-CED36514A333.jpeg

                                      Just got a couple of bellies in the smoke house this morning. Brined 12 days
                                      16 pounds of water
                                      2 pounds of sea salt
                                      1 ounce pink salt.
                                      I’ve tried all kinds of brines but I always come back to the basic.

                                      mrobisrM Offline
                                      mrobisrM Offline
                                      mrobisr
                                      Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                                      wrote on last edited by
                                      #10072

                                      Lance looking good.

                                      1 Reply Last reply
                                      1
                                      • wdalyW wdaly

                                        Quick easy meal for supper. A bowl of home canned beef with mushroom gravy over rice sure hit the spot.PXL_20220224_233904926.jpg

                                        mrobisrM Offline
                                        mrobisrM Offline
                                        mrobisr
                                        Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                                        wrote on last edited by
                                        #10073

                                        wdaly stick to your ribs kinda meal.

                                        1 Reply Last reply
                                        1
                                        • wdalyW wdaly

                                          Quick easy meal for supper. A bowl of home canned beef with mushroom gravy over rice sure hit the spot.PXL_20220224_233904926.jpg

                                          GWG8541G Offline
                                          GWG8541G Offline
                                          GWG8541
                                          Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                          wrote on last edited by
                                          #10074

                                          wdaly that looks delicious

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

                                          1 Reply Last reply
                                          0

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