What did everyone cook today?
-
He is doing well so far. We have been quarantining since last April, so this Covid crap has kept that going now for over a year. Being home all the time was what finally pushed me into getting a smoker last summer. One year ago today was when I started smoking my own stuff actually.
scott farm If you don’t mind, what is his first name so I can keep him in prayer?
-
He is doing well so far. We have been quarantining since last April, so this Covid crap has kept that going now for over a year. Being home all the time was what finally pushed me into getting a smoker last summer. One year ago today was when I started smoking my own stuff actually.
This post is deleted! -
scott farm If you don’t mind, what is his first name so I can keep him in prayer?
Chef Joe
-
We will all smoke one for Little Joe & we hope he continues to recover & make the best progress.
-
Chef Joe
scott farm Tell Joe we Love him and will keep him covered in prayer for a full recovery.
-
Temps dropped a little here finally. Fired up the oven for some fresh bread.
-
Temps dropped a little here finally. Fired up the oven for some fresh bread.
scott farm looks nice, is it sour dough?
-
scott farm looks nice, is it sour dough?
Chef Its a slow rise no knead bread. It has all of the characteristics of a sour dough accept that “tang” you get from sourdough. It takes my 30 seconds to mix the dough, one manipulation at 20-24 hours and a final rise while the oven preheats.
-
Chef Its a slow rise no knead bread. It has all of the characteristics of a sour dough accept that “tang” you get from sourdough. It takes my 30 seconds to mix the dough, one manipulation at 20-24 hours and a final rise while the oven preheats.
scott farm That’s my weakness, bread right out the oven!
-
How about some nice smoked cheeseburgers & brats with a few nice cold brews to wash them down. Oh, & don’t forget your veggies too with smoked potatoes all rotten style with peppers, onions, & broccoli florets. -
Or, you could go uptown a bit & clean the freezer out for some Smoked Spatchcock Turkey with Summer stuffing, & can’t help them mashed taters & giblet gravy. -
T bones marinated in Pa’s smoked on. Pit boss smoker grill. Good good good
-
Or, you could go uptown a bit & clean the freezer out for some Smoked Spatchcock Turkey with Summer stuffing, & can’t help them mashed taters & giblet gravy.
calldoctoday Beautiful For several years the only way i roast turkeys and chickens is spatchcocked Even have a tin snips dedicated to cutting out the backbone!
-
calldoctoday I can’t even think about spatchcoking without thinking of Roger, the alien from American Dad anymore. It’s a ridiculous episode on a ridiculous animated TV show but it did make me laugh!
-
calldoctoday I can’t even think about spatchcoking without thinking of Roger, the alien from American Dad anymore. It’s a ridiculous episode on a ridiculous animated TV show but it did make me laugh!
-
Or, you could go uptown a bit & clean the freezer out for some Smoked Spatchcock Turkey with Summer stuffing, & can’t help them mashed taters & giblet gravy.
calldoctoday looks like you are going to be eating good for awhile. Never spatchcocked a turkey, always in the Nesco, but I do have some cut up pieces that I want to cure and smoke for later use.
-
calldoctoday Beautiful For several years the only way i roast turkeys and chickens is spatchcocked Even have a tin snips dedicated to cutting out the backbone!
Chef Thank you. It is delicious. I brine it for a day or so first in Walton’s Maple Turkey Brine. Then rinse & dry & season. Then into the smoker, before a short rest. Then Gobble, Gobble!
-
calldoctoday looks like you are going to be eating good for awhile. Never spatchcocked a turkey, always in the Nesco, but I do have some cut up pieces that I want to cure and smoke for later use.
YooperDog Thank you, it was delicious! Yes, those pieces can work very well too & excellent for using with a batch of beans or something.
-
A little breakfast with maple flavored sausage strips.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Sous vide 2 recipes of pprk loin.
This afternoon making batch of breakfast sausage and a batch of kielbsa
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
