What did everyone cook today?
-
Tex_77 Yes PLEASE!!!
-
Jonathon The photo does no justice…today I made lamb Merguez sausage burgers on English muffin buns with fried ‘hot’ coppa, pickled red onions, half sour pickles, feta and a cotija cilantro dressing.
Joe Hell YES!
-
Tex_77 That looks really, really, really good & good for a cold day out too.
-
Just a little Smorgasbord for the weekend. Your choice, Twice Smoked Ham with Spicy Bourbon Glaze, Smoked Beef Shoulder Shoulder Roast marinated with Walton’s Pa’s Black Bull, Smoked Pork Tenderloin, Smoked Sweet Taters, & Smoked Mixed Vegies. Mama said you have to eat those vegies too, now!
-
Just a little Smorgasbord for the weekend. Your choice, Twice Smoked Ham with Spicy Bourbon Glaze, Smoked Beef Shoulder Shoulder Roast marinated with Walton’s Pa’s Black Bull, Smoked Pork Tenderloin, Smoked Sweet Taters, & Smoked Mixed Vegies. Mama said you have to eat those vegies too, now!
calldoctoday Got to listen to Mama… Looks great. pIg out on the protein and leave a little room for the veggies ( covered with butter of course)
-
Chef butter makes everything beautiful, tasty too?
-
Tex_77 love me some braised short ribs, definitely comfort food. Made a family portion of shrimp and cheesey grits.
-
detter22 That’s what I call a team event. Yay for both of you.
-
Made some Chicago style brats out of a pork butt. Trying to figure out how I want to finish. May smoke them first.
jroby What herb mixture is “Chicago” style? I have 8 brat recipes. But, not “Chicago” style.
-
Hi. I used the Excaliber Chicago Brat Seasoning that Waltons sells. Have not eaten one yet but they smell very good. Brats tommorrow for sure if I don’t freeze running my smoker in Minnesota.
jroby Damn, never saw it up there. I also have the Pizza Supreme , Blue Ribbon and Philly Cheese Steak. Will have to try that one. Thanks for refocusing my eyes. Have a good day.
-
Tex_77 MY GOD all those pics looked amazing and I absolutely love french onion soup and that looks about as good as it gets. Next time you are this way let me know.
Joe Hell Well it looks pretty darn good anyway so if that didn’t do it justice I can only imagine how it was. I have got to do some stuff with Lamb. Hopefully this coming year will allow us some more creativity with proteins.
-
gChart That sounds great.
-
Sous vide’d sirloin tip roast. Injected with Pa’ Black Bull and then applied a rub. Cooked 24 hours at 130.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Sous vide’d sirloin tip roast. Injected with Pa’ Black Bull and then applied a rub. Cooked 24 hours at 130.
Tex_77
Incredible! Looks delicious.
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:
