What did everyone cook today?
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Chicken bit coated in 50/50 my signature bbq rub and brown sugar wrapped in bacon. Figured I better take the picture now or my daughter will eat them faster than I can pull them off the grill
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![IMG_20200704_113239.jpg]bolded text(/assets/uploads/files/1
593880534370-img_20200704_113239-resized.jpg)Nothing to really brag about very pedestrian but with daughters and grandkids coming over we have to stick to the basics. Happy 4th of July everybody
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![IMG_20200704_113239.jpg]bolded text(/assets/uploads/files/1
593880534370-img_20200704_113239-resized.jpg)Nothing to really brag about very pedestrian but with daughters and grandkids coming over we have to stick to the basics. Happy 4th of July everybody
Departing Contestant Looks nice. I am interested, what’s in the cans on the right?
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So today I made the green onion sausage. Will be making a large batch this upcoming week. Good stuff. This morning my kids (adult they think) requested crepes for breakfast. Made breakfast crepe one with a strawberry filling and the other with pears.
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Departing Contestant Looks nice. I am interested, what’s in the cans on the right?
Chef my white-trash humidity system. Works great for long smokes
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Chef my white-trash humidity system. Works great for long smokes
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Chicken bit coated in 50/50 my signature bbq rub and brown sugar wrapped in bacon. Figured I better take the picture now or my daughter will eat them faster than I can pull them off the grill
Chef looks and sounds pretty dang tasty
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This evening, needed to recover from yesterday. so Chicken Kabobs and saffron rice
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From the 4th at a remote undisclosed location, the isolation and no people but family was great!
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Friday was chicken breast marinated in Italian dressing then some beer brats and all turned out great. If grandbaby who is 3 doesn’t complain it’s good. Checked temp on couple of the breasts and all hit 165+ so slathered some more dressing on them and waited another min.
Today was T-bones and I did one dry brine or deep seasoning (first time trying that) just with salt for about 24hrs. Then rubbed a little melted butter and olive oil on them and peppered. The dry brine was very tender maybe I used a little bit too much salt or maybe it was because I didn’t rinse it off first but definitely worth doing again. My fiancé has braces and even she said it was more tender than the “normal” steak. That’s all the ok I need. Lol.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Departing Contestant ingenious!
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Departing Contestant And I thought grilling and smoking was like golf and fishing - he who lies the most wins LOL
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Departing Contestant And I thought grilling and smoking was like golf and fishing - he who lies the most wins LOL
Chef No, cooking is more like art, & we are all thieves!
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Chef No, cooking is more like art, & we are all thieves!
calldoctoday Brilliant!
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Something different the grand kid had a ball with ! was good to see since they have been locked down for so long they needed some entertainment! -
Something different the grand kid had a ball with ! was good to see since they have been locked down for so long they needed some entertainment!
RON PARRISH That looks SO GOOD !
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Something different the grand kid had a ball with ! was good to see since they have been locked down for so long they needed some entertainment!
RON PARRISH Nothing like a good ol Crawdad Ball!
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It was excellent! I ordered 10lbs and the 5 grand kids cleaned them up! I did manage to sneak a few out for myself!!
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