What did everyone cook today?
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mac21st Thanks for sharing that. Will try some next week when I get home.
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A friend of mine talked me into making pulled pork for his wedding after tasting some I made for a graduation party. Ended up making 130 lbs of finished product. Had two smokers running for two days straight. Just finished the last of it now. Started all off in my Pro Smoker PK100 6 Pork Butts at a time to 160 degrees full hickory smoke.
Then Wrapped and finished in my large home made smoker to internal temp of 190. Shredded perfectly. Basically full apart.mfrievalt You are really a good friend for doing this. And you have a very nice set up to work with.
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A friend of mine talked me into making pulled pork for his wedding after tasting some I made for a graduation party. Ended up making 130 lbs of finished product. Had two smokers running for two days straight. Just finished the last of it now. Started all off in my Pro Smoker PK100 6 Pork Butts at a time to 160 degrees full hickory smoke.
Then Wrapped and finished in my large home made smoker to internal temp of 190. Shredded perfectly. Basically full apart. -
Dave in AZ love Korean food and Thai food I guess I should come to your house and eat
gus4416 welcome anytime! I got a good idea from a movie once, so I have a “guest menu” of things I can make quickly from stuff always in pantry or have in freezer I’ve made. When my kids have friends over, I’m always, “Who wants Pad Thai? Crab rangoon? Orange chicken? Come on, someone must want a snack!” Lol.
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mac21st thank you. This looks great!
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mac21st Deepwoodsbutcher Very interesting mix of ingredients. Placed on my list to try. Thanks.
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gus4416 welcome anytime! I got a good idea from a movie once, so I have a “guest menu” of things I can make quickly from stuff always in pantry or have in freezer I’ve made. When my kids have friends over, I’m always, “Who wants Pad Thai? Crab rangoon? Orange chicken? Come on, someone must want a snack!” Lol.
Dave in AZ Nothing like being fancy in front of the friends. Way to show off.
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Tonight’s app, homemade fried raviolis, fried dove, with left over alfredo and marinara sauce for dipping.
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Tonight’s app, homemade fried raviolis, fried dove, with left over alfredo and marinara sauce for dipping.
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Tonight’s app, homemade fried raviolis, fried dove, with left over alfredo and marinara sauce for dipping.
HerbcoFood looks awsome
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Tonight’s app, homemade fried raviolis, fried dove, with left over alfredo and marinara sauce for dipping.
HerbcoFood Darn you. That’s exactly what I need delivered. Reason: Just finished an Old Forester Single Barrel and can’t trust myself to cutup/cook anything.
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Axis venison meatloaf, smashed roasted Yukon gold potatoes, and broccolini.
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Axis venison meatloaf, smashed roasted Yukon gold potatoes, and broccolini.
HerbcoFood you’re cranking out so much good food, I can’t keep up lol! My tastebuds imagination is going crazy reading your menu!
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No pictures, but Elk meatloaf, cheesy mashed potatoes and corn on cob.
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A friend of mine talked me into making pulled pork for his wedding after tasting some I made for a graduation party. Ended up making 130 lbs of finished product. Had two smokers running for two days straight. Just finished the last of it now. Started all off in my Pro Smoker PK100 6 Pork Butts at a time to 160 degrees full hickory smoke.
Then Wrapped and finished in my large home made smoker to internal temp of 190. Shredded perfectly. Basically full apart.mfrievalt Amazing Feast, Amazing homemade smoker. Double Delight.
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Cheese raviolis topped with a homemade Alfredo sauce, sautéed mushrooms, with whole gulf shrimp. The shrimp were cooked in a white wine butter sauce.
HerbcoFood Wow!
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An early Father’s Day meal. Smoked some ribs and served them with creamed turnips and macaroni salad.
wdaly Loved those creamed turnips, especially when they come from the Winter garden.
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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.
zbigjeff That looks really good & more really tasty. I can just taste the Apple Cinamon in those ribs. What a perfect combination.
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