What did everyone cook today?
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Bob Stehlik See if you can find Bear Mountain pellets, they are cheaper than Traeger and made just as well and burn better in my opinion. I use them in my Traeger. They are equal to the Smokehouse brand too, Smokehouse is a bit cheaper than Bear Mountain.
johnsbrewhouse I have used Bear Mountain Pellets many times. Their Alder, Apple and Hickory are outstanding. Murdoch’s, a ranch & home store here in Colorado carries them.
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magician176 never heard of curried onions, hot or cold dish? Heck that’s right half way around the world and below the equator your winter is just beginning. Sister in-law is from Australia.
YooperDog Yeah, this onion thing is a cold preserve/salad, we just love spicy food! This year we did not have fruit or veggies from our garden, seems to much rain and low temp. We normally gather and preserve, loads of jams and jellies too. I saw somebody mentioned “down under”, now that would be in Australia and here we say “Just across the ditch” to indicate Oz is our neighbor.
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johnsbrewhouse I have used Bear Mountain Pellets many times. Their Alder, Apple and Hickory are outstanding. Murdoch’s, a ranch & home store here in Colorado carries them.
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I cooked up some picadillo this weekend along with some Ranch Beans and Mexican Rice.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Wow! that looks very appetizing!
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Tex_77 The household was busting at the seams. Darn you, now I’m starving.
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today is saint Patrick’s day cooking new England boiled dinner !
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craigrice The corned beef is in the pot with the potatoes, carrots and cabbage. Even have a bonus on the smoker, pastrami from a previous corned beef cure I found in the freezer vacuum sealed.
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craigrice The corned beef is in the pot with the potatoes, carrots and cabbage. Even have a bonus on the smoker, pastrami from a previous corned beef cure I found in the freezer vacuum sealed.
johnsbrewhouse I’ll bet it is good. Margaret is having to handle ours in the pot this year as I have been out of town on assignment in Birmingham & was unable to do what I wanted. Thanks for covering me! Hopefully next year again. Your combo sounds great.
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Tried something new this year and tested making a 3 lb corned beef in a pressure cooker with Guinness, beef broth and the pickling spices for 80 mins. Took it out, wrapped it tight in plastic wrap from both ends and cooled it in the fridge. It ended up like butter, tight and very tasty. That test went well. Then cooked the veggies in the same broth for 5 mins in the same cooker.
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Tried something new this year and tested making a 3 lb corned beef in a pressure cooker with Guinness, beef broth and the pickling spices for 80 mins. Took it out, wrapped it tight in plastic wrap from both ends and cooled it in the fridge. It ended up like butter, tight and very tasty. That test went well. Then cooked the veggies in the same broth for 5 mins in the same cooker.
zbigjeff Oh YES, that is a good one. I never tried it in the pressure cooker, but I can attest to the fact that if you cooked it with home made beef bone broth & Guinness Stout, it is good, real good & tender too.
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Tried something new this year and tested making a 3 lb corned beef in a pressure cooker with Guinness, beef broth and the pickling spices for 80 mins. Took it out, wrapped it tight in plastic wrap from both ends and cooled it in the fridge. It ended up like butter, tight and very tasty. That test went well. Then cooked the veggies in the same broth for 5 mins in the same cooker.
zbigjeff Looks Great now that you have posted the photos & I am sure it even tastes better. I am getting HONGRY again!
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craigrice The corned beef is in the pot with the potatoes, carrots and cabbage. Even have a bonus on the smoker, pastrami from a previous corned beef cure I found in the freezer vacuum sealed.
johnsbrewhouse Pastrami from a corned beef cure. Interesting. Well, it’s definitely NOT under seasoned. Advise on the outcome.
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johnsbrewhouse Pastrami from a corned beef cure. Interesting. Well, it’s definitely NOT under seasoned. Advise on the outcome.
zbigjeff Walton’s Corn Beef Brine on a brisket flat for 7-10 days & then the smoker for a day makes a wonderful & full flavored pastrami that cannot be beat. I know his pastrami is good. You guys are going to cause me to be fatter than a show dog!
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zbigjeff Looks Great now that you have posted the photos & I am sure it even tastes better. I am getting HONGRY again!
calldoctoday Pictures are UP!
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calldoctoday Pictures are UP!
zbigjeff Love it, Looks Good! Go eat it up.
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That looks great zbigjeff!
I haven’t stepped up to brining my own briskets yet. I threw a few store bought corned beefs on the smoker for a few hours, then finished them off in a roasting pan nice and slow to get them good and tender. Paired with some potatoes and soda bread.
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That looks great zbigjeff!
I haven’t stepped up to brining my own briskets yet. I threw a few store bought corned beefs on the smoker for a few hours, then finished them off in a roasting pan nice and slow to get them good and tender. Paired with some potatoes and soda bread.
gChart Have never heard of putting a corned beef on the smoker. Now, I see 2 of you doing THAT. Darn you guys. That moves the taste meter up a couple notches.
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gChart Have never heard of putting a corned beef on the smoker. Now, I see 2 of you doing THAT. Darn you guys. That moves the taste meter up a couple notches.
zbigjeff Makes an excellent pastrami, just rinse the cure off the corned beef, cover with butcher grind and coarse ground pepper and smoke away. I pan mine in a foil pan. Smoke it four about 6 hours at around 200 degrees then crank the Treager up to 225 degrees, cover the pan and cook for another 4 to six hours. Let it cool in the juice, it will suck a bit back up into the Pastrami. Cool in the refrigerator, then slice.
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