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  5. What did everyone cook today?

What did everyone cook today?

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  • 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
                                      • Dave in AZD Dave in AZ

                                        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 Offline
                                        DeepwoodsbutcherD Offline
                                        Deepwoodsbutcher
                                        Power User Veteran Regular Contributors
                                        wrote on last edited by
                                        #12418

                                        Dave in AZ one of the rare times that my baking expariment worked out great. I’m really just a so-so baker.

                                        1 Reply Last reply
                                        0
                                        • 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

                                          G Offline
                                          G Offline
                                          gus4416
                                          Team Blue
                                          wrote on last edited by
                                          #12419

                                          Deepwoodsbutcher that is a good looking desert my wife made strawberry jelly today again I think we have enough to last till strawberries next year

                                          1 Reply Last reply
                                          2

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