What did everyone cook today?
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Great looking block!
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Happy to smoke my first bacon using the guidance of the hive here.
Much gratitude all around!
jh4_htx Great. I’m hoping to do my first one next week.
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Surf and turf night with a slightly island feel. New York strips, grilled marinated shrimp, coconut rice (no pic), and grilled pineapple glazed with butter, cinnamon, and brown sugar. Super easy and really good!
ND Mike Great looking meal for a summer night!
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Surf and turf night with a slightly island feel. New York strips, grilled marinated shrimp, coconut rice (no pic), and grilled pineapple glazed with butter, cinnamon, and brown sugar. Super easy and really good!
ND Mike Looks awesome
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Happy to smoke my first bacon using the guidance of the hive here.
Much gratitude all around!
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ND Mike Looks awesome
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wdaly yeah it was tasty!
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smoked 20# of polish this morning. Started with Excalibur polish mix, added 1T of garlic powder, 1/2t black pepper, and 1 1/2 cups soy protein. smoked 4 hours over a oak fire. Made them long to cut up into chunks for our shrimp boil in a couple weekskyle those would be great in a boil!
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Happy to smoke my first bacon using the guidance of the hive here.
Much gratitude all around!
jh4_htx Very nice. Can’t wait to hear about how that tastes. Great Job!
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jh4_htx Very nice. Can’t wait to hear about how that tastes. Great Job!
Keto breakfast for dinner. Keto waffle, butter, keto maple syrup and an egg. Surprisingly tasty
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zbigjeff One was a small BBQ place, maybe the owner was absent. We had a variety of meats between the 3 of us, none was close to top quality. The in-house sausage featured on the show was bland and dry-dry.
The other was one of the Juicy Lucy places, two thin cardboard patties with a whisper (had to look twice to be sure it was there) of cheese
When my wife gets burned 2 out of 2, she’ll never go to another, especially since she never liked the show in the first place LOLglen I don’t doubt there are clunkers out there. But, I have gotten many great ideas from watching the show. The one item I determined from watching was my homemade rubs were pretty much spot on with many of the places around the usa. Just an opinion. Bur, I do also get the 2 out of 2 issue. There are a decent number of locations I will not waste my time on locally fir the same reasons. Like many in my group have found out, our home creations are above many restaurants. But, there are also some that are going to be visited again. Have a good day.
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I’m back at almost 100% except for the blood thinners on board. Made some more smoked meatloaf tonight for dinner. The wife seems to like it that way now, less complaints when I put things in she doesn’t care for. Well here are the pictures, plus a couple of the smoked prime ribs from July 4th before I went to the ER for the embolism.
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Jonathon Joe Hell Chef Matt Pittman from Meat Church BBQ whose seasonings Walton’s carries is doing a 3 part series on brisket, the first part is out and covers wrapping in foil versus butcher paper, the second video will cover cooking fat side up or down, and the third will be on using beef tallow or no beef tallow when wrapping. Here’s the link Brisket Series 1 of 3
Chef his new pit looks as big as yours. Thier is a video on his YouTube channel all about it.
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I’m back at almost 100% except for the blood thinners on board. Made some more smoked meatloaf tonight for dinner. The wife seems to like it that way now, less complaints when I put things in she doesn’t care for. Well here are the pictures, plus a couple of the smoked prime ribs from July 4th before I went to the ER for the embolism.
johnsbrewhouse Those both look great. My wife had also taken a looking to smoked meat loaf. Glad you’re doing better.
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I’m back at almost 100% except for the blood thinners on board. Made some more smoked meatloaf tonight for dinner. The wife seems to like it that way now, less complaints when I put things in she doesn’t care for. Well here are the pictures, plus a couple of the smoked prime ribs from July 4th before I went to the ER for the embolism.
johnsbrewhouse Looks wonderful
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I’m back at almost 100% except for the blood thinners on board. Made some more smoked meatloaf tonight for dinner. The wife seems to like it that way now, less complaints when I put things in she doesn’t care for. Well here are the pictures, plus a couple of the smoked prime ribs from July 4th before I went to the ER for the embolism.
johnsbrewhouse look’n good. Never smoked a meatloaf before. Looks toooo good to pass up
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Polish sausage getting ready to go and turkey ribs off to the smoker.
Here is the final products!!! Thank you @Walton’s for helping make another successful 4th dinner with your wonderful rubs and spices!
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jpurol looks great! Polish says looks dang perfect and the rest would finish me off in a food coma.
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Jonathon Joe Hell Chef Matt Pittman from Meat Church BBQ whose seasonings Walton’s carries is doing a 3 part series on brisket, the first part is out and covers wrapping in foil versus butcher paper, the second video will cover cooking fat side up or down, and the third will be on using beef tallow or no beef tallow when wrapping. Here’s the link Brisket Series 1 of 3
Chef his new pit looks as big as yours. Thier is a video on his YouTube channel all about it.
Tex_77 Thanks for link on the Brisket methods. Thinking I like the foil better because of the less time an more rest. Maybe, either is perfect. It’s nice to see people actually performing proper testing techniques.
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I’m back at almost 100% except for the blood thinners on board. Made some more smoked meatloaf tonight for dinner. The wife seems to like it that way now, less complaints when I put things in she doesn’t care for. Well here are the pictures, plus a couple of the smoked prime ribs from July 4th before I went to the ER for the embolism.
johnsbrewhouse We will keep getting well by the day. Let do that process together. But, for different reasons. Try and have another good day.
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jpurol looks great! Polish says looks dang perfect and the rest would finish me off in a food coma.
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