What did everyone cook today?
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processhead My down right favorite will always be the Porters. Then I would say a good Stout. I am not too fond of the Heffeweizens, but I have found one or two that I did like, then the German Pilsners I would say. To some degree it depends on the weather, what I am doing, & what I am eating it with. I know that sounds weird, but that seems to have an impact on exactly what I like at the moment. We have nothing around here unfortunately that I am aware of for supplies, equipment, & raw material. It looks like you have created some of your own equipment & good stuff too.
calldoctoday
Not having a local place to shop is not the worst thing. Almost anything is available for purchase from on line sources. It is nice to be able to go in and see stuff and kick tires at a brick and mortar store. -
Oh man, that looks good! And I just finished supper…
Is that ham or bacon? There is no wrong answer!
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processhead My down right favorite will always be the Porters. Then I would say a good Stout. I am not too fond of the Heffeweizens, but I have found one or two that I did like, then the German Pilsners I would say. To some degree it depends on the weather, what I am doing, & what I am eating it with. I know that sounds weird, but that seems to have an impact on exactly what I like at the moment. We have nothing around here unfortunately that I am aware of for supplies, equipment, & raw material. It looks like you have created some of your own equipment & good stuff too.
calldoctoday Darn, our tastes in beer are separated at birth. I don’t consume many. But, when I do, your profile meets mine down to a T. Have people in various groups that either make beer and wine or people who want to go to tastings. The tastings have pretty much stopped due to C19. When invited to do a finished product tasting in the household, I bring the rolling bar and we pair it up. Glad you guys are having your own fun. Keep it going.
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I’m getting the hang of this camp chef woodwind!
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calldoctoday once I went to kegging I have never looked back. I still bottle occasionally to give away fill a growler to bring along. No capping and cleaning dozens of bottles
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Jonathon:That looks delicious, I sense you are pretty happy with it so far.
What seasoning did you use? -
glen Yes, I am smoking some pheasant on it right now, and then I am going to be doing some snack sticks on it and then shortly after that I will be doing my review on it. So far the only thing I have not liked is something they warn about in the literature on it. The more smoke you add the larger the temperature swings are. At one point when I was at a level 8 smoke I had the grill set to 180 and the temp was 220 of the grill. That’s a huge swing and one that could cause real problems on things like snack sticks or summer sausage.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Made a crockpot full of wild boar chili - no beans
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Hunter-Steve said in What did everyone cook today?:
Made a crockpot full of wild boar chili - no beans
I always heard real chili doesn’t have beans. Let the debate begin…
Paul
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Hunter-Steve said in What did everyone cook today?:
Made a crockpot full of wild boar chili - no beans
I always heard real chili doesn’t have beans. Let the debate begin…
processhead Beans are for yankees, i.e. anyone north of I10 LOL
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Beans do go well with chili, but on the side.
Once you put them in the chili, well, you just can’t really get them out again.
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chili with no beans belong on cheese frys lol
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glen Yes, I am smoking some pheasant on it right now, and then I am going to be doing some snack sticks on it and then shortly after that I will be doing my review on it. So far the only thing I have not liked is something they warn about in the literature on it. The more smoke you add the larger the temperature swings are. At one point when I was at a level 8 smoke I had the grill set to 180 and the temp was 220 of the grill. That’s a huge swing and one that could cause real problems on things like snack sticks or summer sausage.
Jonathon said in What did everyone cook today?:
glen Yes, I am smoking some pheasant on it right now, and then I am going to be doing some snack sticks on it and then shortly after that I will be doing my review on it. So far the only thing I have not liked is something they warn about in the literature on it. The more smoke you add the larger the temperature swings are. At one point when I was at a level 8 smoke I had the grill set to 180 and the temp was 220 of the grill. That’s a huge swing and one that could cause real problems on things like snack sticks or summer sausage.
Like to hear more on how the pheasant turns out and how you are prepping it for the smoker.
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Smoking a turkey meatloaf. The wife’s favorite. Happy wife, happy life. Someday maybe I can figure out how to attach a picture on here.
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Tex_77 said in What did everyone cook today?:
PapaSop how was the Brat and potatoes soup?
Was not able to get to it but my co-worker did. He brought in a sample for me. Very good. Just a total comfort food. I’ll get it done, hopefully soon.
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processhead Pheasant was wonderful! Some of the moistest pheasant I have ever cooked. We injected with cajun soluble seasoning, then we rubbed the meat under the skin with cajun rub and then we sprayed the outside with duck fat and then put on more cajun seasoning and then smoked for 4 hours at 230 and it came out awesome!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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processhead Pheasant was wonderful! Some of the moistest pheasant I have ever cooked. We injected with cajun soluble seasoning, then we rubbed the meat under the skin with cajun rub and then we sprayed the outside with duck fat and then put on more cajun seasoning and then smoked for 4 hours at 230 and it came out awesome!
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processhead Pheasant was wonderful! Some of the moistest pheasant I have ever cooked. We injected with cajun soluble seasoning, then we rubbed the meat under the skin with cajun rub and then we sprayed the outside with duck fat and then put on more cajun seasoning and then smoked for 4 hours at 230 and it came out awesome!
Jonathon said in What did everyone cook today?:
processhead Pheasant was wonderful! Some of the moistest pheasant I have ever cooked. We injected with cajun soluble seasoning, then we rubbed the meat under the skin with cajun rub and then we sprayed the outside with duck fat and then put on more cajun seasoning and then smoked for 4 hours at 230 and it came out awesome!
Well you get xxtra credit for plucking that pheasant so you had some skin to work with. I just never had the skill or patience to pick a wild bird.
With all those extra goodies you applied and injected, it had to be a treat. -
gChart the rare downvote! Ugh, I need to shower now, god I hate that term!
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