What did everyone cook today?

[Jonathon]

Joe Hell How I love a good old food coma ! I am back to intermittent fasting so I have been eating bigger meals for dinner…makes me nice and sleepy!

[Jonathon]

Tex_77 this was with the direct flame feature on the camp.chef. works pretty good!

[JoeB]

This evening before my road trip. Something to munch on
The little sausage is for my dog

[Tex_77]

Jonathon nice! We might have to have 3 person steak cookoff!

[calldoctoday]

JoeB Now that’s a whole lot of Bratwurst!

[JoeB]

calldoctoday 4 different sausages : hotdogs, brats, polish and jalapeno sausage. I cut the tops of the vac bags to ID displayed by date stuffed above the burner controls. Thanks

[zbigjeff]

JoeB Are you going on a caravan?

[JoeB]

zbigjeff No, No, When the wife and i do a road trip for a week or two, it’s easer to pre-grill and heat on the road by MW in the MH. Great for raps while driving… And i know what’s in them

[processhead]

Great planning. Nice to have some good eats ready to go while on the road.

[JoeB]

processhead Thanks Paul, just a note between us… The rosy red is only there with cure … no smoke, with this cook, and if you look to the far right the jalapeno sausages were stuffed and froze in 2019. I like that flexibility

[processhead]

That is one lucky dog.

[JoeB]

processhead Ha, Ha, she’s my BBQ pit watching dog. She never misses a a BBQ, or Grill event.

[YooperDog]

JoeB looks good, safe travels.

[zbigjeff]

JoeB Now I get it. It’s a LONG road trip. You’re correct: You know what’s in them. Safe travels and have a great time.

[JoeB]

YooperDog Thanks. MH is topped off heading to Acworth Ga for a family get together . 40lbs of andouille links stored in the lower deck for the party. Cheers

[JoeB]

zbigjeff Thanks. I don’t like commercial foods. I know what I’m eating

[JoeB]

zbigjeff 1lb of ground beef fm Walmart may have up to 100 cow contributors. Yuck! Cheers

[zbigjeff]

JoeB That’s why I just smile when people question me about grinding my own pork, beef or chicken for whatever use. Also, they compare my grinds to theirs and wonder why they look and feel different. Have had a number of adventurers convert and will never go back. I’m small potatoes compared to many on this site. But, enjoy the better mouthfeel and taste. A young couple around me said she needs some ground pork for meatballs. But couldn’t find any at the stores. She had a small pork butt in the freezer and told her she would have that ground pork in about half hour. I returned with 5 one pound vacuum packed bags. She used a couple bags and her family said she did something different with the meatballs. She came over later that day and now she knows what I talk about all the time. Win. Have a great rest of your day and trip.

[processhead]

Not quite cooked today but this charcuterie board we threw together for lunch has some home-made smoked pheasant and pickled okra.

Pictured to the rear of the pheasant is an interesting Vietnamese commercial snack meat stick. Loosely translated, its name is “sour pork”. As best I can tell it is a cured cooked product with a fermented tangy flavor and has a bit of ground cooked pork ear in it, which gives it a crunchy texture. It comes in a single serving plastic package with one or two blazing hot tiny bird peppers.

[skibumben]

Coppa I cured, dried to 40% moisture loss, then vacuum sealed for 6 months. Very flavorful.