What did everyone cook today?
-
JoeB I built a number of small office systems using excel when people didn’t want to pay the price of a package. Some had up to 100 different tabs. Would like to see your recipe conversion in excel format. It sounds very interesting and pretty high level.
zbigjeff Will send you a copy, but now im told to mow the lawn… Will take care of the delivery soon
-
zbigjeff Got that… One of my great replies to people that give me a hard time is: Look, I’m an old man don’t give me a hard time… I got nothing to lose here. .
JoeB Love YOUR approach (re: nothing to lose). If you don’t mind, here’s my email for the excel file of the conversion chart. jeffzabuk@zoominternet.net It sounds like something right up my alley.
-
zbigjeff Got that… One of my great replies to people that give me a hard time is: Look, I’m an old man don’t give me a hard time… I got nothing to lose here. .
JoeB Make that two. I have been hand writing mine for years & asking Margaret to record them on some sort of computer media like Word for Windows or something, but she says she needs a program & I just have not gotten to the point that I can sit down & do it myself. Too far behind on everything. Your template may be just the trick, but I have about 3-400 pages at least thus far. I do not experiment as much as I used to & come up with new ones, so that makes that part easier at least, since I am just about sticking to what I have finally gotten to work about right.
-
JoeB Make that two. I have been hand writing mine for years & asking Margaret to record them on some sort of computer media like Word for Windows or something, but she says she needs a program & I just have not gotten to the point that I can sit down & do it myself. Too far behind on everything. Your template may be just the trick, but I have about 3-400 pages at least thus far. I do not experiment as much as I used to & come up with new ones, so that makes that part easier at least, since I am just about sticking to what I have finally gotten to work about right.
calldoctoday Got it… Will do. Send me your email if you want the Template… click on my profile for mine. Joe
-
calldoctoday Got it… Will do. Send me your email if you want the Template… click on my profile for mine. Joe
JoeB Thank you, I really appreciate it. Gotta get outa here now though & hit the road for another assignment as I am running about two hours late. Walked out for a little sunshine with one of my son’s before leaving & saw what the storms did to the garden yesterday. Could not handle that & had to get to work trying to save it, so now I am late.
Thanks again.
-
JoeB thanks again, it looks like a winner. I’ve got kimichi in the fridge that my son made. I may have to make some soon and have a feast.
“You never really die until you end up on the wall at a Cracker Barrel”
-
JoeB thanks again, it looks like a winner. I’ve got kimichi in the fridge that my son made. I may have to make some soon and have a feast.
Made a batch of Willie’s with cheese last night and vac packed them this morning. While I had the grinder out yesterday, I made fresh breakfast sausage and cooked some for breakfast today and froze about 4 lbs. Its hard to beat 99 cents a lb. breakfast meat.
-
Made a five pound batch of sweet teriyaki jerky from sliced bottom round. Started it yesterday and then put it in the convention oven today. First batch out, second one in. Going to have to watch myself, sampling is hard to stay away from. The wife decided she likes this one, says it’s needs to be tenderized for her though. Means more for me.
-
JoeB send it. Im starting to sound like an spotter.
-
5# Pepper and Garlic and 5 #Walton’s Bold jerky smoked on my Traeger.
-
GWG8541 Send me your email if you want the Template… click on my profile for mine
-
JoeB Thank you, I really appreciate it. Gotta get outa here now though & hit the road for another assignment as I am running about two hours late. Walked out for a little sunshine with one of my son’s before leaving & saw what the storms did to the garden yesterday. Could not handle that & had to get to work trying to save it, so now I am late.
Thanks again.
calldoctoday Send me your email if you want the Template… click on my profile for mine
-
Prime brisket smoked on my Treager at 225 for about 10 hours to 200. I wrapped in foil halfway through. Seasoned with Butcher BBQ Stesk and Brisket Rub and thier Prime Rub.
-
Made a couple of batches of sausage this weekend, 25# of W-110 Breakfast sausage and 25# of Hot Italian with High Temp Mozzarella.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Made a batch of Willie’s with cheese last night and vac packed them this morning. While I had the grinder out yesterday, I made fresh breakfast sausage and cooked some for breakfast today and froze about 4 lbs. Its hard to beat 99 cents a lb. breakfast meat.
GWG8541 Looks great!
-
Made a five pound batch of sweet teriyaki jerky from sliced bottom round. Started it yesterday and then put it in the convention oven today. First batch out, second one in. Going to have to watch myself, sampling is hard to stay away from. The wife decided she likes this one, says it’s needs to be tenderized for her though. Means more for me.
johnsbrewhouse Man that looks great!
-
Prime brisket smoked on my Treager at 225 for about 10 hours to 200. I wrapped in foil halfway through. Seasoned with Butcher BBQ Stesk and Brisket Rub and thier Prime Rub.
Tex_77 OMG - That is awesome. Great smoke ring. Top Notch!
-
Made a couple of batches of sausage this weekend, 25# of W-110 Breakfast sausage and 25# of Hot Italian with High Temp Mozzarella.
Tex_77 - I have never stuffed a wheel like that. Did you still link them or was that how they were ordered?
Life is a Garden - Dig it.
-
Tex_77 - I have never stuffed a wheel like that. Did you still link them or was that how they were ordered?
lkrfletcher linked them.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
lkrfletcher linked them.
I had some great helpers this weekend so we made 12.5 lbs of Willie’s snack sticks and 10 lbs of bold jerky. Got a big thumbs up
from the crew. They learned a lot and we all had fun doing it. 
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:
