What did everyone cook today?
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GWG8541 I love brisket I usually do a packer try to get them around 15 pounds I usually do them when the family is coming if there happens to be some leftovers they get vacuum sealed and froze then I take them out and put them in water and cook them just under boiling til I think they are hot they taste just like the day I cooked them
gus4416 said in What did everyone cook today?:
GWG8541 I love brisket I usually do a packer try to get them around 15 pounds I usually do them when the family is coming if there happens to be some leftovers they get vacuum sealed and froze then I take them out and put them in water and cook them just under boiling til I think they are hot they taste just like the day I cooked them
I completely agree I just do not think I could tell the difference it is really the best way I have found to reheat brisket.
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I popped a flat in the smoker last night, rubbed with SPG and a little of my homemade rub. When I woke up, I wrapped it and continued a cook in the oven at 200 for 5 more hours. My son stopped by my house and turned it off when the IT hit 200. I let it rest while covered in the oven until I got home (2 hours later). It turned out to be one of the best flats I’ve ever done. I used that smokey drippings to make a nice rich gravy for some mashed potatoes and rolls. I did add some green stuff in the form of a salad. Life was good today.
GWG8541 That looks just right & what fixins! That is making me too hungry & I have too much work left to do.
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rescuefoot They look very good.
mrobisr
Thank you! I used the H Summer Sausage seasoning with the Suregel binder. While the seasoning is for 25 pounds, I used 20 pounds of venison and 10 pounds of pork belly. I would have preferred to use pork back but that seems hard to find.The flavor was just where I wanted it to be.
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Bob Stehlik i can my own, both pickled and Cowboy candy. I wonder how the Cowboy Candy would turn out?
GWG8541 I’d bet they would be awesome. I did some one time using leftover bread & butter pickle juice and they came out very good. Also threw some eggs in Famous Dave’s pickle juice and they were delicious. A little sweet with a little heat.
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Made some oven fried chicken tonight using Chicken on the Run Marinade and Chicken on the Run Breading. It came out pretty good thought!
Tex_77 That combo comes out super every time. Either in the fryer, grill or oven. Those 2 items are a combo made in heaven.
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I popped a flat in the smoker last night, rubbed with SPG and a little of my homemade rub. When I woke up, I wrapped it and continued a cook in the oven at 200 for 5 more hours. My son stopped by my house and turned it off when the IT hit 200. I let it rest while covered in the oven until I got home (2 hours later). It turned out to be one of the best flats I’ve ever done. I used that smokey drippings to make a nice rich gravy for some mashed potatoes and rolls. I did add some green stuff in the form of a salad. Life was good today.
GWG8541 mmm nice! Man I love brisket!
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Pork butt on the smoker right now. Couple more hours… -
Pork butt on the smoker right now. Couple more hours… -
gus4416 I posted the recipe on user recipes awhile back. I tried to tag you on that post again.
“You never really die until you end up on the wall at a Cracker Barrel”
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gus4416 I posted the recipe on user recipes awhile back. I tried to tag you on that post again.
I cooked up some bambi brats I made a few weeks ago with the Ecalibur Andouille/Cajun seasoning. Everyone in my family really likes this seasoning with the deer brats. I did them as fresh brats, but put a little smoke to them on the pellet grill. Now that asparagus is coming in and on sale at most stores around here, I roasted some with shredded Parmesan and minced garlic. I ussually make brown butter in the CI skillet and drizzle the asparagus, but I’m trying to do it a little healthier and left it off. I cannot wait until my asparagus patch starts popping.
“You never really die until you end up on the wall at a Cracker Barrel”
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I cooked up some bambi brats I made a few weeks ago with the Ecalibur Andouille/Cajun seasoning. Everyone in my family really likes this seasoning with the deer brats. I did them as fresh brats, but put a little smoke to them on the pellet grill. Now that asparagus is coming in and on sale at most stores around here, I roasted some with shredded Parmesan and minced garlic. I ussually make brown butter in the CI skillet and drizzle the asparagus, but I’m trying to do it a little healthier and left it off. I cannot wait until my asparagus patch starts popping.
GWG8541 those look great.
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I cooked up some bambi brats I made a few weeks ago with the Ecalibur Andouille/Cajun seasoning. Everyone in my family really likes this seasoning with the deer brats. I did them as fresh brats, but put a little smoke to them on the pellet grill. Now that asparagus is coming in and on sale at most stores around here, I roasted some with shredded Parmesan and minced garlic. I ussually make brown butter in the CI skillet and drizzle the asparagus, but I’m trying to do it a little healthier and left it off. I cannot wait until my asparagus patch starts popping.
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gus4416 I’m ready for mine to pop up. I love them raw and fresh out of the garden with nothing on them.
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I cooked up some bambi brats I made a few weeks ago with the Ecalibur Andouille/Cajun seasoning. Everyone in my family really likes this seasoning with the deer brats. I did them as fresh brats, but put a little smoke to them on the pellet grill. Now that asparagus is coming in and on sale at most stores around here, I roasted some with shredded Parmesan and minced garlic. I ussually make brown butter in the CI skillet and drizzle the asparagus, but I’m trying to do it a little healthier and left it off. I cannot wait until my asparagus patch starts popping.
GWG8541 That looks good. I like how you did the asparagus with the parchment paper, nice.
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Pork butt on the smoker right now. Couple more hours…Deepwoodsbutcher That’s a piece of meat art! The color is perfect and I’ll bet the taste and texture is as well.
Improvise, Adapt and Overcome! Semper Fi
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Deepwoodsbutcher That’s a piece of meat art! The color is perfect and I’ll bet the taste and texture is as well.
Bob Stehlik Thank you. I’m happy with the results!
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I cooked up some bambi brats I made a few weeks ago with the Ecalibur Andouille/Cajun seasoning. Everyone in my family really likes this seasoning with the deer brats. I did them as fresh brats, but put a little smoke to them on the pellet grill. Now that asparagus is coming in and on sale at most stores around here, I roasted some with shredded Parmesan and minced garlic. I ussually make brown butter in the CI skillet and drizzle the asparagus, but I’m trying to do it a little healthier and left it off. I cannot wait until my asparagus patch starts popping.
GWG8541 that meal looks awesome! How is your own asparagus, is it as robust as store bought and how many stocks do you get a week? Thanks
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Bob Stehlik Thank you. I’m happy with the results!
Deepwoodsbutcher that pulled pork looks great! That is probably my favorite way to have pork when barbecuing. I like it a lot better than ribs. When I think BBQ it’s brisket, pulled pork, and sausage like they do in Texas.
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I cooked up some bambi brats I made a few weeks ago with the Ecalibur Andouille/Cajun seasoning. Everyone in my family really likes this seasoning with the deer brats. I did them as fresh brats, but put a little smoke to them on the pellet grill. Now that asparagus is coming in and on sale at most stores around here, I roasted some with shredded Parmesan and minced garlic. I ussually make brown butter in the CI skillet and drizzle the asparagus, but I’m trying to do it a little healthier and left it off. I cannot wait until my asparagus patch starts popping.
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