What did everyone cook today?
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zbigjeff That is one nice advantage of the Nesco machine being able to use it indoors. I don’t know why they quit making it. All the machines now require venting. I looked at the big Fresh Roast, and compared it to the Behmor, I can do more with the Behmor, but the Fresh Roast is simple and cheaper. Still got to weigh out that when the time comes. I have a Cuisinart burr grinder, love it, it’s adjustable, of course I’m on number two of those too. I guess I can’t complain for as much coffee that has been through them.
johnsbrewhouse Oh, for sure on the Behmor roaster for capacity and options. It’s worth the extra 150. I’ve had to keep “storage space in mind” because of purchasing a number of other toys. It’s more of a space issue than dollars. But, the Behmor is looking better each day I do research. Darn YOU!
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Tonight I had reverse seared ribeye/asparagus…50 minutes at 250 in the oven on a bed of asparagus and finished in a hot pan with duck fat.
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Tonight I had reverse seared ribeye/asparagus…50 minutes at 250 in the oven on a bed of asparagus and finished in a hot pan with duck fat.
Joe Hell
That looks wonderful, Joe. Great photo, can almost taste it from here.
Like butter, only good things can happen when you cook with duck fat. -
Tonight I had reverse seared ribeye/asparagus…50 minutes at 250 in the oven on a bed of asparagus and finished in a hot pan with duck fat.
Joe Hell Looks FANTASTIC!!!
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Just bought a 2nd grind head for my LEM #12, and a 1/8 plate for it. Kind if tricky, it comes with a 1/4, if you want 1/8 you have to buy the #8 to fit. 20% off code “STOCKUP21”
We’ll see if i can make a good grind for hotdogs. I do have a #12 juicer attachment, Wonder how that would work? -
Joe Hell That’s worth bragging about. That product could be served at many high end places. In addition, finishing it in duck fat. WOW. Never used that process YET.
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Joe Hell
That looks wonderful, Joe. Great photo, can almost taste it from here.
Like butter, only good things can happen when you cook with duck fat. -
It’s a great day! Have about 12lbs of snack sticks in the smoker and the left over that was in the stuffer, I rolled thin for reconstructed jerky sticks.
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zbigjeff used couple sheets of parchment paper and the bottom of a sauce pan. Put the parchment paper and meat in the fridge over night to cure and I know it kinda stiffens up also. Then took the top sheet of parchment paper off and used a pizza cutter.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 I made a little cheeseburger for my boy. I used two bacon onion garlic patties, peppered bacon, pickles, Vidalia relish, mustard sauce, ‘special’ sauce, 4 pieces of provolone on a triple stacked brioche.
Better Living Through BBQ!
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Tex_77 I made a little cheeseburger for my boy. I used two bacon onion garlic patties, peppered bacon, pickles, Vidalia relish, mustard sauce, ‘special’ sauce, 4 pieces of provolone on a triple stacked brioche.
Joe Hell now that is a burger. I bet it tastes as well as it looks.
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Tex_77 I made a little cheeseburger for my boy. I used two bacon onion garlic patties, peppered bacon, pickles, Vidalia relish, mustard sauce, ‘special’ sauce, 4 pieces of provolone on a triple stacked brioche.
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Tex_77 I made a little cheeseburger for my boy. I used two bacon onion garlic patties, peppered bacon, pickles, Vidalia relish, mustard sauce, ‘special’ sauce, 4 pieces of provolone on a triple stacked brioche.
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Tex_77 I made a little cheeseburger for my boy. I used two bacon onion garlic patties, peppered bacon, pickles, Vidalia relish, mustard sauce, ‘special’ sauce, 4 pieces of provolone on a triple stacked brioche.
Joe Hell Mein Gott, Da ist das Rindfleisch! Now that’s a burger.
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Nothing fancy, just some Supreme Pizza brats.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I made a little cheeseburger for my boy. I used two bacon onion garlic patties, peppered bacon, pickles, Vidalia relish, mustard sauce, ‘special’ sauce, 4 pieces of provolone on a triple stacked brioche.
Joe Hell Well constructed snack. The secret’s in the sauce.
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Tex_77 I love that seasoning. My buds were very surprised when I told them we’re having some brats. The looks on their faces were epic.
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